Gluten Free, Sugar Free, Dairy Free and Low Fat
The sun came out today for the first time in TWOOOO WEEEEKS!!! Dance with me friends. I took my chubby dog Louis for a walk and tried to get him to jog. He went at a great shuffling pace for about ten minutes, then just sat down in the middle of the road and wouldn’t move until I kicked him in the bum. (Gently).
On the way home we saw the saddest sight! In the middle of the path there was a dead possum. He was all wet from the rain and his fur was all muddy, and his face looked so peaceful! Like he was sleeping. Pour little guy. Hopefully he died of old age and is up in possum heaven now.
I made these muffins here when I got home, for my mum who can’t eat gluten, dairy, peanuts, cashews, berries, or oranges. This makes baking something she can eat quite a challenge. These are made with almond flour and sweetened with big chunks of pear and honey. The only fat is olive oil, which is very good for you. They are sticky and crunchy but still light, despite being gluten free. You could experiment with apples or different spices if you want, and even maple syrup in place of some of the honey. This is a good starting recipe for a lighter type of muffin.
Pear and Walnut Muffins: Adapted from these muffins./p>
270g (2.5 cups) almond flour
1 tsp baking powder
1 pinch salt
1 tsp each cinnamon, ginger and nutmeg plus a pinch of cardamon and clove powder
225ml (1 cup) olive oil
225ml (1 cup) honey
2 medium-large pears, skinned and cut into chunks
a big handful of chopped walnuts (or pecans, hazelnuts or almonds)
Preheat oven to 170C (340F). Line 12 cupcake cases with cupcake papers. In one bowl whisk together your dry ingredients. In the other whisk the wet ingredients. Stir in the walnuts and pear and spoon 2/3 full into each muffin cup. Bake for about 20 minutes. These last well for up to 4 days.