Friday, 22 January 2016

Muffins for breakfast: GLUTEN FREE - VEGAN - SUGAR FREE

Recently I discovered I have a hormone imbalance. Not the nicest thing to have with a new born baby. I have tried several different things to help with my hormones and all the problems that have gone along with this imbalance, but nothing seamed to worked... I decided it was time to take serious action before I got severely depressed. I decided to work from within, after all a healthy gut is a healthy mind, body and soul. I truly believe we are what we it. If you eat unhealthy food it defiantly makes you a more negative person. Your hair, skin and nails are effected. I know not just from studies but personal experience.

So when I decided I need to re-think my diet, I bought some recipe books (previously didn't own any) hard to believe but I've just cooked what I grew up with or what I've picked out from restaurants that I have enjoyed. I am a natural in kitchen, ha, no really I am I wonder if maybe I was a chef in a past life? Curtis says that my cooking is the best he has ever had. That's pretty awesome seeing as though I've beat mum and nana's? (but we wont tell them he said that!)

I have been working with a nutritionist to help figure out what I am eating and how it is effecting my body and although I d eat healthy. I was eating the right things at the wrong time and uh, one of those ingredients was sugar... I only ever use unrefined sugar as it's healthier but it still must be eaten in moderation (which I do most of the time) but for breakfast honey coated cornflakes were causing a huge blood sugar spike before I'd come crashing down at midday... then I would have carbs for lunch and some sugar-eeeee fruit! I'd be leaving out protein until the evening then all of a sudden I'd have an abundance of energy! My nutritional therapist told me make your daily mantra 'protien before sugar' and that it has been.

So now for breakfast I eat protein, but eggs and avocado doesn't always feel satisfying enough so I wanted to find something a little sweeter and filling to indulge in after.

Then I came across a breakfast muffin recipe, however it was a gluten containing one so I made a few tweaks!

2 tablespoons of chia seeds
120ml almond or soya milk
150g gluten free brown bread flour
1 tablespoon of aluminium free baking powder
55g cornmeal
55g almond flour/meal
Zest of 1 orange
Juice of 1 orange (4oz)
80ml melted coconut oil
80ml maple syrup
1 tablespoon of vanilla extract
1/4 sea salt
280g blackberries (or chosen fruit)
1 tablespoon xantham gum

If you would like to make them with wheat all you'll need to do is switch the brown bread flour for spelt flour, and do not use xantham gum! If you have a nut allergy you can change the almond meal for corn meal!

Preheat the to 180'C/Gas mark 4. Line a muffin tin with 10 cases. Whisk the chia seeds and chosen milk and leave to stand for at least 10 minutes. Add all flours/meals, the baking powder and xantham gum into one bowl and whisk to combine. In a separate bowl add the Orange zest, coconut oil, orange juice, maple syrup, vanilla extract, salt and chia seeds mix to combine and then add the dry ingredients and mix until all ingredients are combined. Add chosen fruit and briefly whisk it into the mixture. Spoon mixture into muffin cases and cook for 30-35 minutes keep an eye on them to make sure they don't over bake!


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