Wednesday, December 11, 2013


Ever since I learned that Cow's Milk, Wheat and Eggs were the biggest culprit in my overall sense of unwell-being, I've been living a completely different life at mealtimes. Despite the fact that my calorie intake is now higher since ditching the my personal dietary "irritants", I've lost the kilos that seemed unshiftable, the fluid retention, sinus congestion, bloating and general ickiness I was living with for way too long. I feel great now and, despite being at first a little worried about what to cook, I've now found my groove in the Intolerance Kitchen. I've had a hankering for something sweet all day so took to the internet to find a recipe for muffins without all the crap my body hates me feeding it. I came across this recipe from Minimalist Baker for banana muffins and decided to give it a crack. As gluten-free bakers will know, you really have to measure accurately as, unlike with traditional baking, things just don't turn out if you make guesstimations. I learned this the hard way. This recipe yields the most gorgeous, moist and banana-ey muffins you can imagine. All without any wheat or dairy. It's magic, it really is. Here's how to make it happen:


- 2 flax "eggs" (2 Tbsp flaxseed Meal + 5 Tbsp water)
- 2 very ripe bananas
- 3 Tbsp Maple Syrup/Agave/Honey (if not vegan)
- 3 Tbsp unsweetened vanilla or plain almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 cup almond meal
- 1/2 cup + 2 Tbsp oat flour/meal
- Optional: chocolate, chopped coarsely


- Preheat oven to 180C/350F and grease or line a muffin tin with 8 liners
- In a large bowl, prepare flax egg by mixing flaxseeds and water, letting the mixture rest for a few minutes
- Next add bananas and mash. Add your chosen sweetener, baking powder, vanilla and almond milk. Stir.
- Add almond meal and oat flour and stir again. You can test to see if it needs more sweetener.
-Bake for 25-30 minutes or until a toothpick or knife comes out clean and they become somewhat firm but with a wee bit of give.
- Remove from the oven and let rest in the tin for five minutes and then allow them to cool on a cooling rack.

These little guys can be kept for several days in an airtight container, or frozen for longer storage.

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