Back from our Ironman adventure! I didn’t manage any new cooking in that time but did manage much thinking and many conversations about health and well being…it happens when surrounded by ridiculously fit and well people 🙂 (No, not me. I’m no Ironman for sure).
Despite the fact that I make a lot of muffins, I am not really a muffin eater. I’ve never really loved them. I make them for the kids.
This, however. This muffin is where it’s at. Gluten free, dairy and egg free, and refined sugar free (it has a little coconut palm sugar in it). This is so zesty, sweet, light and delicious – with little pops of the pomegranate seeds.
Yeah, I’m a genius. Patting my back all on my own :). I actually made these for breakfast last week because we were facing having to get to the airport by 7am the next day, yikes. I have a chronic illness and am not operating full speed at the best of times so this…yes. A challenge.
So I figured if i could make something light, healthy, filling and delicious to eat in the taxi on the way to the airport for breakfast – well, that would be a start! Little did I know I’d end up with something …welll… divine! It also helps that the kids love pomegranates. They call the seeds “jelly beans” and we are not, in any way, allowed to call them pomegranates. Well, not within ear shot of Mr 3.
If you don’t have all these GF flours, you can replace them with your own all purpose flour. The rice, millet and tapioca flours are what I have on hand because I like experimenting with these flours. Although I do have to say, I haven’t found an all purpose GF flour that holds up this well! I think this is also nutritionally superior too which is an added plus if you can access these flours.
3/4 cup brown rice flour
1/2 cup millet flour
1/2 cup tapioca starch
1/2 cup ground almonds
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1/3 cup coconut palm sugar
1/2 tsp stevia
2 oranges *
½ cup non dairy milk
1/4 cup coconut oil
1 tsp vanilla extract
1 pomegranate (seeds only)
1 T chia seeds (soaked in 3 T water)
* Firstly, put the oranges on to boil/simmer for 45-60 minutes. Cool, and puree in a blender.
Next, mix the dry ingredients together in one bowl and the wet ingredients together in another. Lightly stir together and spoon into muffin trays.
Bake at 180 deg C for 35 minutes. (Recipe makes 11-12, or 7-8 big ones).