Where to start...well today I've whipped up a batch of gluten free muffins that I found in an old issue of Australian BBC Good Food Magazine.
They are simply divine and so simple to make. I am heralding Healtherie's Gluten Free Baking mix as the best gluten free baking mix I have ever used...I've tried quite a few from the US Bob's Red Mill to the British organic Dove's farm. But hands down, this is impressive - just replace it as you would normal flour within a recipe and just make sure your baking powder is gluten free! Easy as that! Scroll down for the recipe...you won't be disappointed.
I also use it to make crumble toppings with some Gluten Free Oats I found in Waitrose in the UK - I wish that store was here - how I miss it so!
A friend asked me to make some 1st birthday cupcakes for a special little lady.... here they are.
I'll be back next week with a great new product that's just been launched in NZ supermarkets and I'll also tell you how to use it!
Have a great week! TPB X
MANGO, ALMOND & COCONUT MUFFINS
Prep 20 minutes
Cook 30 minutes
2 cups gluten free flour mix (Healtheries)
2/3 cup caster sugar
1/4 cup desiccated coconut
70g almond meal
1 cup trim milk
1/2 cup vegetable oil
1 egg, lightly beaten
2 small mangoes, 1 chopped, 1 sliced (I used 1 can mango slices in syrup and drained them)
- Preheat oven to 170 degrees celsius fan bake. Line a 12 hole muffin pan with cases.
- Combine all the dry ingredients in a bowl and stir well. Combine wet ingredients in a jug and whisk together lightly. Pour into bowl and stir until combined. Be careful not to over mix. Add the chopped mango and mix again.
- Pour into cases and layer with sliced mango on top. Place into oven for 25-30 minutes until golden brown on top. If desired, sprinkle with a little icing sugar when cooled.
Makes 32 bars
Prep 15 minutes
Cook 20-25 minutes
3 cups rolled oats
½ cup sunflower seeds
¼ cup sesame seeds
¼ cup dried cranberries
¼ cup prunes, chopped
¼ cup linseeds
110g reduced fat spread
1 x 400g tin lite sweetened condensed milk
1 tablespoon light peanut butter
2 tablespoons runny honey
- Heat oven to 170°c. Grease and line a 30cm x 21cm bake tray. In a large bowl combine all dry ingredients and mix well to combine.
- Place a small heavy based pan on a low heat, melt the spread, condensed milk, peanut butter and honey. Carefully stir until melted, simmer for 1-2 minutes until it begins to thicken.
- Pour the melted mixture into the bowl on top of the oat mixture. Stir well until combined.
- Press into prepared tray and bake for 20-25 minutes until golden on top. Remove from oven and set aside to cool.
- Once cooled, remove from tray and using a sharp knife, cut into squares.
- Banana & choc chip – add ½ cup extra oats to dry mixture. Once all is combined, fold through ½ cup mashed banana & 1/3 cup dark chocolate chips.
- Fruit & nut – Replace sunflower and sesame seeds with chopped nuts and replace the prunes with sultanas.
What we changed from original full fat recipe from http://www.taste.com.au
- Swapped butter for reduced fat spread
- Reduced honey
- Reduced peanut butter
- Removed sugar
- Swapped toasted muesli for rolled oats