Since turning my back on a strict 'yeast free' diet (more on that here) I have welcomed the support that is being given online and in the media at the moment to a more balanced approach to eating. Ditching 'fad' diets and eating everything in moderation.
You can read more about how that's affected me, good and bad, in my latest blog post.
With that in mind this recipe has some..... sugar in it. Shock horror! I feel I somehow need to apologise for that, which is wrong really. This blog has been based on many healthy eating principles, one of which is trying to cut down or cut out sugar. But honestly, this has to come with some home truths.
1. Desserts are meant to be sweet! And there are only so many ways you can sweeten puds without sugar. Kudos to Sarah of I Quit Sugar for proving this, but sometimes a tiny bit goes a long way and there shouldn't be guilt associated with that.
2. As The Rooted Project summarise in their clever infographic, free sugar is any added sugar that is put in food. And yes, that still includes honey, maple syrup, agave or rice malt syrup. As the ladies put it: These are sugars we generally need to eat less of as they can contribute to excess calories in our diet and tooth decay.
3. I am obviously not advocating eating the whole batch of these in one go. 50g of sugar in one recipe between 12 muffins is really not a huge amount. My boyfriend ate one of these and said "could be sweeter" which is usually a good indication that I haven't gone overboard with the sugar!
4. I am able to cope with small amounts of sugar like this with my IBS. If you can't, feel free to switch the sugar for stevia if you would rather. I haven't tried this yet but will give it a go and report back.
I am super chuffed with these little babies, sugar or not, and I really hope you enjoy this recipe too.
When I first made it the batter was so runny I was really worried they'd be a disaster. I thought I'd wait for them to cook for a few minutes to get them to firm up before I put the topping nuts and seeds on, otherwise I was convinced they would all just sink into the batter. But they cooked so quick I left it too late, so my toppings are a bit of all over the place! So guys, follow the instructions. I'm so bad at following instructions!
SERVES: Makes 12 muffins
PREP TIME: 15 minutes
COOK TIME: 30 minutes
- 100g pistachios + extra to top
- 100g ground almonds
- 50g gluten free flour (whichever you fancy)
- 50g brown sugar or stevia (see comments above)
- 1 tsp baking powder
- 1 tbsp poppy seeds + extra to top
- 60ml almond milk
- 4 eggs, beaten
- 3 tbsp melted coconut oil
- 1 tsp vanilla essence
- 1 orange, zest and juice
- pinch of salt
1. Preheat the oven to 180℃ / gas mark 4. Get 12 muffin cases ready in a muffin tin (one of those ones you make Yorkshire puds in!).
2. Put the pistachios into a food processor or Nutribullet and blitz them until very fine. Place them in a bowl with the flours, sugar / stevia, baking powder, salt, orange zest and poppy seeds.
3. Squeeze the juice of the orange into a measuring jug and then top up with water to make 175ml of liquid. Add this to the dry ingredients together with the eggs, coconut oil and vanilla essence and stir to combine. The mixture will be seriously runny! Don't panic, it's meant to be.
4. Spoon the mixture into your muffin cases and top each one with crushed pistachios and a sprinkle of poppy seeds. Bake for 25-30 minutes or until golden, cooked through and firm to touch.
5. Leave to cool before serving.
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