Friday, 27 January 2017

Cinnamon Roll Muffins (GF)

These Cinnamon Roll Muffins are the lazy cousin of the cinnamon roll. Light, moist sponge swirled with sticky, sweet cinnamon & drizzled with vanilla icing. YUM.
 And they're gluten free. And delicious. 

Perfect for breakfasts, you can even freeze them and then just get a couple out before you go to bed and voila! You've got a yummy breakfast to wake up to!

It should come as no surprise that aquafaba is the star of these muffins (it's all about aquafaba now, amiright?) Using aquafaba in gluten free baking really improves the texture, giving them a delightfully soft, spongy chew not often found in gluten free goodies.

Cinnamon Roll Muffins
Recipe adapted from here
Makes 12 large muffins

For the batter
2C gluten free plain flour*
1/2tsp xanthan gum 
1/2tsp salt
1/2tsp baking soda
1tsp baking powder
8Tbsp vegan butter spread
3/4C sugar
8Tbsp aquafaba (straight from the can - not whipped)
1tsp vanilla extract or paste
2/3C almond milk + 1tsp vinegar

For the swirl
4Tbsp margarine, melted 
1/3C packed light brown sugar
2tsp ground cinnamon

For the icing
1C powdered sugar
1Tbsp almond milk
1/2tsp vanilla extract

*I used Doves Farm GF Plain Flour, but you can substitute a homemade GF flour blend, or another brand of GF plain flour if you like.

Preheat the oven to 350/175 and line a 12-cup muffin tin.

First make the batter. Combine the dry ingredients (except the sugar) in a medium bowl and set aside. In a small bowl mix together the almond milk & vinegar and set aside to curdle. In the bowl of a stand mixer cream together the vegan butter, sugar & vanilla until light and fluffy. Add the aquafaba, a couple of tablespoons at a time and mix well. The batter will curdle here, don't worry about it! Now add the milk & flour mix in three parts, alternating between the two until everything is incorporated. Set aside while you make the swirl.

Mix together the melted margarine, sugar and cinnamon until smooth.

Fill the muffin cases with half of the batter (I find it easiest to use an ice cream scoop to portion the batter out evenly) then top each with about a teaspoon of the swirl mixture and use a knife to swirl into the batter. Then top with the rest of the batter and the rest of the swirl mixture and swirl again.

Bake for 20mins, until risen and golden. Transfer to a wire rack to cool while you make the icing.

In a small bowl mix together the powdered sugar, vanilla & milk until the icing is thick and smooth. if it's too thin, add a little more milk until it's just right. 

Once the muffins have cooled slightly, drizzle over a generous amount of the icing and serve.
They're especially delicious served with fresh strawberries & a cup of coffee.

Store in an airtight container for up to a week, or freeze for up to a month.
Best served warm.

Saturday, 9 July 2016

Everyday Pancakes

Pancakes are a firm favourite in our house. The boys love them, and Pete & I love them too! I love this pancake recipe because not only are the pancakes perfectly light, fluffy and soft - they are so easy to whip up you could have them everyday (although we tend to save them for the weekend!)

This is just the basic recipe, and I added some dark chocolate chips (chocolate is never a bad thing, eh?) but feel free to get creative, adding your favourite fruit, nuts - anything really!

Everyday Pancakes
Makes 6 large pancakes

1C plain flour
2tsp baking powder
1Tbsp sugar
1C almond or soy milk
1Tbsp vegetable oil
1tsp vanilla extract

1/4C dark chocolate chips (optional)

Place a non-stick frying pan over a medium-high heat. Prepare your batter by mixing the dry ingredients together. Add the wet ingredients (reserving the chocolate chips) and mix until smooth. Once the pan is very hot spray with cooking spray and pour 1/4c of batter at a time into the pan. Sprinkle with a few chocolate chips and cook until bubbles appear on the surface of the pancake and then use a spatula to flip the pancake over. Cook until risen and golden, around 2 minutes. Transfer to a plate and continue until you've used all of your batter.

If you want to keep the pancakes warm while you make the rest pop them on a baking tray in the oven on its lowest setting. 

Serve with fruit, maple syrup or whatever you fancy.

Thursday, 26 May 2016

Brownie Batter Dip

I don't know about you, but when summer time rolls around I kinda go off proper meals during the day, and just want picky things! I don't know why, but it is what it is. I love just munching on watermelon or veggies with hummus, but my latest favorite snacky lunch is this high protein Brownie Batter Dip with lots of fruit to scoop it up with! This is a great recipe for using up all those pesky chickpeas leftover from making macarons!

Real talk for a second. There are a load of healthy, sugar free, low calorie sweet chickpea dip recipes floating around the blogosphere and I'm afraid this isn't one of them. I've tried those recipes and I'm sorry (not sorry) to say that I need the sugar. If you want something to taste like brownie batter, sugar is a pretty crucial component. By all means, switch the sugar in this recipe out for a replacement if you wish, but it probably won't taste as good as the full-sugar version! 

Brownie Batter Dip
Makes 1 1/2C 

1 400g can of chickpeas
1/2C full fat coconut milk
1Tbsp coconut oil
1/3C cocoa powder
1/4C light brown soft sugar
3Tbsp caster sugar
1tsp vanilla extract
1tsp maple syrup or agave
1/4tsp salt

1/4C mini dark chocolate chips (optional)

Drain the chickpeas (save the aquafaba for making macarons or meringues!) and remove the skins. This takes abut ten minutes, but it really makes a difference to the texture of the dip. 

Put the chickpeas along with all the other ingredients apart from the chocolate chips into the bowl of your food processor and blend until very smooth. Scrape down the sides and blend again, making sure everything is well mixed. Pour into a bowl and place in the fridge to set for 30mins to an hour. 

Once thickened spoon into a serving dish and sprinkle the mini chocolate chips on top. Serve with your favorite sliced fruits, pretzels, crackers or cookies!

Store leftovers in an airtight container in the fridge for up to four days.

Wednesday, 4 May 2016

Bible Journaling / Restoration

I thought I'd do a little update on my Bible Journaling Journey!
The past few months have been a struggle to be completely honest. Dealing with crippling anxiety, panic disorder and a Chronic Fatigue Syndrome relapse had left me feeling pretty hopeless and for want of a better word - hollow.
I'd avoided church for quite some time due to anxiety issues, and was feeling really distant from God. Thankfully I managed to get my butt into church again a couple of weeks ago and got some prayer (a lovely lady gave a word about someone who was suffering with anxiety, hopelessness and joint, back and stomach pains - i.e: me) and honestly it was like a weight was lifted off my shoulders. Ever since then the word RESTORATION has been popping up again and again, and I've been focusing on that in my prayer life and through Bible journaling.

I love that when I feel depressed or hopeless I can flick through my journaling Bible and see so many of God's promises to me covering the pages. One of the things I'm loving about Bible journaling is not only is it a great way to connect with God - even when I'm not 'feeling it', it's also like a record of my spiritual journey, which is why I date each page - so I can look back and remember what I was going through at that point in my life, and see how God came through for me.

I'm starting a Bible Journaling group this month and I'm really excited to see how we all grow together through creative worship. Isn't it great that you don't have to be perfect to be used by God!?