nut muffins

Ooh I love baking - even if my approach is usually a bit haphazard. I like to make things up according to what I flavours I fancy. Here is a sugar-free muffin recipe, adapted from a recipe by Tanya Barnard in How it All Vegan, which is really tasty and avoids that terrible nosedive that you can get from sugary snacks. Would like to be able to make a wheat-free alternative - haven't had much success with wheat-free flours, apart from using home ground nut flour in raw recipes which is delicious. 

150g flour

1.5 tsp baking powder

1 tsp bicarb

1/2 tsp cinnamon

4 tbsp maple syrup or agave

2 tbsp psyllium husks in 4 tbsp water (If you can't find this at a health food shop, you can use a mashed banana instead)

150ml soya or nut milk soured with 3/4 tsp vinegar

4 tbsp oil

75g crushed macadamias

Sift flour, baking powder, bicarb and cinnamon into a large bowl. Add rest of the ingredients and mix until just mixed. Spoon into muffin tins or paper cake cases and bake for 15-20 mins at 200ºC, 400ºF or GM6. 

Like to load up the oven when I cook to increase the energy efficiency of this incredibly power-hungry appliance so made a courgette, pea and basil tart (most ingredients from the garden - thanks Mum for the courgette plant!) and some crunchy roast potatoes and beetroot at the same time. 

Have now finished work for the afternoon and am off on a bike ride with my two gorgeous girls. Yay!