Sunday, 7 December 2014
PEAR & GINGER BREAKFAST MUFFINS
The weather has turned pretty cold here in the UK - Up to this point we've been lucky as it's been pretty mild and we've also had some beautiful clear blue skies in the last week, so can't really complain.
When the mornings are cold it's hard to get out of bed sometimes, and a cold smoothie isn't what I want to start the day. A cup of tea and one of these, is a lot more inviting!
free from refined sugar, dairy, gluten, and nuts = virtuous enough for breakfast.
Perfect start to the day yesterday before I took Kia (my whippet) to play with my mum's cute puppy Bee. They are complete besties, which is great because they run around like crazy things getting lots of exercise whilst mum & I just stand there chatting! It's fab for ki to finally have a canine pal, as at home she thinks she's a cat!
This recipe makes 4 muffins (quite small ones so probably want 2 per person). It's easy to double or triple if you want to make more. so quick and easy.
100g doves farm gluten free self raising flour
3 tablespoons light olive oil
1 large egg
2 tablespoons date syrup
1 teaspoon doves farm baking powder
75g pear puree (I use organic baby food or clearspring pear puree)
1 teaspoon ground ginger
1 small apple, pear or a handful of blueberries to decorate (optional)
preheat the oven to 180c
simply mix all the ingredients together - (just chuck in the blender, or mix by hand) and pour into 4 muffin cases as shown below. decorate with some apple or pear slices, or a few blueberries As shown below.
bake for 25 mins. they should be risen, golden brown and firm to the touch. if you're not sure, poke a skewer in the centre and you want it to come out clean. leave to cool.......or not.........
Served at the top of the page with a bowl of Coyo (coconut yogurt) with date syrup swirled through it. Yum :) Have a wonderful week everyone!
kia comes home to be one of the cats again.