This version of blueberry muffins uses brown rice flour and ground almonds instead of wheat flour. I personally love using alternative flours to wheat flour and think that the results are often better. They can be healthier too as gluten free flours do not require as much fat and sugar to tenderise. These muffins are light and very delicious – served warm they just melt in the mouth!
Makes 12 medium muffins
Time to make 30 minutes
Ginger and Almond biscotti
Great for Christmas and times when you feel like something sweet. Since they are cut so thinly and have no added fat, they hit the spot without bumping up the kilojoules. Wrap in cellophane for a delicious Christmas gift!
Makes around 36
Time to make around 1 1/2 hours Continue reading
Berry and banana loaf (gluten free)
Makes 1 large loaf
Time to make 1 hour
Spinach, feta and carrot muffins
The recipe for these muffins came originally from a cool friend Gwendol (thanks Gwendol!). The recipe may have changed a bit but it is still just as moreish. It works well as a gluten free version also – simply substitute gluten free flour plus 3 teaspoons of gluten free baking powder for the self-raising flour.
Makes 12 standard muffins or 24 mini muffins
Time to make 35minutes
Caramel date muffins
These yummy muffins can also double up as sticky date pudding – simply warm and serve with a little maple syrup* and custard. They also work just as well using gluten free flour.
Time to make 40 minutes
Chocolate, date and walnut cake (Gluten free)
Deliciously decadent but surprisingly low in fat! Perfect for a special occasion and ideal as a dessert.
Makes 1 x 24 cm cake
TIme to make 45 minutes
Chilli chocolate brownies
My love of Lindt chilli chocolate inspired these brownies. If you enjoy chilli with your chocolate you will enjoy these. I used apple puree and gluten free flour which made them moist, sticky and moreish without the need for butter. Using regular self-raising flour instead of gluten free flour works well also.
Makes 20 small brownies
Time to make 45 minutes