I am always incredibly grateful for fresh garden gifts from friends and family – this week we received several different vegetables, rib eye steak, vegetable seedlings to plant, gorgeous lemons and some amazing raw honey that my mum harvested for us! What a treat!
I wanted to do these ingredients justice and make something I know our whole family would enjoy. Lemon and poppy seed muffins are one of our family favourites, so I thought I would have a go at a Little Bare twist with chia seeds as they are such a great source of omega, fibre, minerals and antioxidants. I was very pleased with the result, and my dear husband (who is by no means dairy, gluten…or anything ‘free’) said these delightful little muffins were a 9 out of 10 and the only reason they weren’t a 10 is because they weren’t lathered in ‘that syrup you used to make’! He was referring to my citrus syrup which contains half a cup of caster sugar – something that is no longer stocked in our pantry. So I’m okay with a 9.
Gluten, dairy and refined sugar free.
1/2 cup gluten free flour (I used a mixture of quinoa, tapioca and brown rice flour)
1 1/4 cup almond meal
1/2 tsp baking soda
1/2 tsp baking powder
1 Tbs apple cider vinegar
1/2 cup good quality coconut milk (I used Trade Aid)
1/4 cup honey, melted
1/4 cup of coconut oil, melted
1/4 cup chia seeds
Preheat oven to 180 degrees.
1. Whisk flour and almond meal in a bowl to aerate and combine.
2. In a separate bowl, dissolve baking soda and baking powder in apple cider vinegar, then whisk in egg, coconut milk, melted coconut oil, melted honey and chia seeds
3. Pour egg mixture over dry ingredients and fold gently until just combined.
4. Spoon mixture into mini muffin moulds and bake for about 20 minutes or until just golden.
x Aunty Bee