So Baja Blue is the color for the month, for which blueberries would be the perfect food.
Full of vitamin C and relatively low in sugar compared to most fruits hence I can eat a few occasionally. Having been made redundant from my office job (which has been scary but turned out perfectly!) I’m often heading out early to see clients and teach classes. Whilst I want a good breakfast, eating a full bowl of chia seeds, oats, mixed seeds and coconut milk so not the easiest thing to do whilst travelling. So these are my ‘didn’t get early enough’ breakfast! Its not a regular thing but makes a lovely change.
Word of the week when I was writing this was DEPTH and they do have a lovely depth of taste! I’ve yet to experiment with whisking the egg whites separately and adding after to bake the mixture lighter as I quite like the texture. Whilst baking these it also brought home how my life, right know, is 100% what I love and who I love. To quote the word of the week: I am being fully me, to the depth of my soul.
100g Mixed seeds
125g gluten free self raising flour
100g chestnut flour
50g ground almonds
2 tbsp. coconut oil
225g dairy free spread
1 tsp. gluten free baking powder
1 tsp. cinnamon (or 2 if you like cinnamon)
100g fresh blueberries
Mix the dairy free spread, coconut oil and xylitol together
Add the eggs one by one
Grind up the mixed seeds in a spice grinder or pestle and mortar
Mix the flours, almonds, ground seeds, cinnamon and baking powder together
Gradually add the dry mix to the wet mixture until you have a smooth cake mix
Spoon an ice cream scoop of mixture into each muffin case and bake at 175 degrees for 40 minutes or until baked.
You should get approximately 16 muffins.