Tag Archives: snacks

Gluten Free Breakfast Muffins

Breakfast, Treats, , , , , , , ,

Breakfast muffins

These are delicious muffins that are perfect for a snack or for breakfast. The combination of figs and cranberries makes them both rich and sweet.

Ingredients

  • 2-3 ripe bananas
  • 2 eggs
  • 1 Tbsp ghee
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • seeds of half a vanilla bean
  • 1/2 Tbsp grated (desiccated) coconut
  • 1/2 cup sifted coconut flour
  • 5 dried figs, chopped into pieces
  • handful of chopped cashew nuts
  • handful frozen or dried cranberries

Directions

  1. Pre-warm the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Mash the bananas in a bowl.
  3. Add eggs and ghee and mix well.
  4. Add cinnamon, baking soda, salt and vanilla. Mix
  5. Add grated coconut, mix.
  6. Add coconut flour and mix well
  7. Add the figs and cashews and stir through. 
  8. Half fill the muffin cups with batter, and add some cranberries before filling the cups
  9. Sprinkle with a little coconut on top for garnishing
  10. Cook at 180 degrees Celsius (350 degrees Fahrenheit) for 20-25 minutes

Music to go with it…
Listen on Spotify: Beck – Morning Phase

 

 

 

 

Courgette and Tahini Lime Dip

Condiments and Dips, , , , ,

Courgette and tahini lime dip

This is an easy to prepare dip which goes well with cucumber, carrots and celery sticks for an afternoon snack.

Ingredients

  • 2 Courgettes
  • 2 garlic cloves
  • Handful fresh coriander
  • Couple of mint leaves
  • 1 tsp cumin powder
  • Juice of half a lime
  • Splash of olive oil
  • Salt and pepper
  • 1 tbsp tahini

Directions

  1. Put all ingredients in a blender end blend until smooth.

Nice as a snack with cucumber, carrots and celery sticks.

About tahini
According to Wikipedia, Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.

Because of tahini’s high oil content, many manufacturers recommend refrigeration to prevent spoilage. This is particularly true among makers of raw, organic tahini, who will often prepare their tahini at low temperatures and ship and store it in refrigerated cases to maximise quality and shelf life. Used in middle eastern cooking, it has a peanut buttery flavour.

Music to go with it…
Kraak & Smaak – Plastic People