The Winter days have had me feeling more like baking. Maybe it’s because we don’t feel like braving the cold outside, the home comfort of staying warm indoors. Having time at home gives us some spare hours over the weekend to do the things we love in my case baking or maybe just because we feel like turning the kettle on more often to warm our frosty fingers. Whatever the reasons I’m not complaining I love getting my hands dirty in the kitchen. There is just something so satisfying and homely about baking something from scratch wouldn’t you agree? Continue reading “Blueberry & Vanilla Spelt Scones”
Winter baking makes dealing with the cooler weather more warm and comforting, what more it makes us feel like staying indoors and catching up on things at home that we may not get around to doing during the busy Summer months when all we want to do is enjoy the sunshine. Take this time to get creative in the kitchen and bake some healthy afternoon treats. Continue reading “Orange, Almond & Turmeric Cake”
When we think of baking, muffins nearly always come to mind. It’s one of homemade delights that make you feel warm and fuzzy inside. Easy to make even the kids can get in on the action. The smell that wafts through the kitchen as they are baking is so comforting, you can’t help peering in the oven window to check when they are ready to devour.
Homemade muffins are so easy and versatile and comparing to store-bought which contain an alarming amount of refined sugar in them and some brands containing as many calories and even more than a Big Mac! Yep not kidding.
Alternatively, this recipe is refined sugar-free sweetened only with fructose free rice malt syrup and the sweetness of the fruit. A much better option especially for the kids, perfect for morning tea lunchbox ideas and a sneaky afternoon tea treat for us adults too.
Raspberry and Pear Wholemeal Muffins
A homemade muffin that's refined sugar-free and perfect afternoon tea or for school lunch boxes
2 1/2 cups wholemeal self-raising flour
1 tsp baking powder
3/4 cup of rice malt syrup or maple syrup
1/2 cup grapeseed oil
2 tsp vanilla extract
3/4 cup of buttermilk or milk of choice
2 cups frozen raspberries
1 pear cored and diced
- Preheat oven to 180’c fan forced and line a muffin tin with patty cake liners or baking paper
- Place all ingredients except fruit in a large bowl gently folding till just combined, do not over mix
- Add the fruit and fold through the mixture
- Divide batter into 12 capacity muffin tin
- Optional: you can sprinkle some rapadura sugar on top of each muffin for extra sweetness and crunch
- Bake in oven for 25-30mins
Afternoon Tea never tasted so good…This recipe can also be replaced with oranges if mandarins are not available.
Mandarin & Almond Cake
The perfect afternoon tea accompaniment.
4 whole mandarins (if using oranges use 2)
1/3 cup rice malt syrup, honey or maple syrup
1 tsp vanilla
2 cups almond meal
1 tsp baking powder
natural yoghurt or cream to serve
1.Preheat oven to 160’c
2.In a small saucepan place mandarins whole with skin left on, fill with water till covering the mandarins and simmer on low heat for 1 hour, then let them cool ( you can always do this prior even day before and leave in the fridge)
3.In a food processor process the mandarins until smooth
4.Add eggs one at a time followed by rice malt syrup (or honey), vanilla, almond meal, baking powder and process until smooth. Another thing I sometimes like to add is 1tb poppy seeds.
5.Transfer into a greased 20cm round cake tin and bake for 50-60mins until firm and skewer comes out clean.
6.Serve with natural yoghurt or cream