Sunday, 12 May 2013

Gluten Free Breakfast Series Recipe No.5 - Rhubarb Almond Breakfast Muffins

Back to breakfast. I came across this recipe on the Etsy blog, it makes for an interesting read if you like all everything crafty. I only slightly adapted the recipe and they are very easy to make. There are good to eat at anytime of day, but should you want muffins for breakfast (and who doesn't) these are a good bet, when rhubarb is in season. These muffins are so good because the flavours and textured are well balanced. Most of the ingredients are sweet which balances the sharpness of the rhubarb and the sliced almond gives a crunch amongst the softness of the muffin.

Breakfast Muffins, yes please!
The Ingredients for 6 muffins

125g brown rice flour
125g oat flour
93g xylitol
85g sliced almonds
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1 egg
60ml buttermilk (I used lactofree milk with a spoonful of vinegar)
60ml olive oil
3/4 cup diced rhubarb

The Method
Preheat oven to 180C.

In a large mixing bowl, combine the flours, sugar, almonds, baking powder and soda, spices and sea salt. Set aside.

In a separate bowl, whisk together the egg and the buttermilk with the olive oil. Add the diced rhubarb and stir thoroughly.

Slowly fold the wet ingredients into the dry.

Put muffin cases in your muffin tin and fill about 3/4 of the way.

Bake for 20-25 minutes (once the knife comes out clean, they are done).

Can be made the night before to enjoy with a cup of tea in the morning. Lovely!

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