Wednesday, April 27, 2016

Banana muffins (GF)


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Yumm.
Banana muffins (GF)
  • 1/6 (40ml) cup olive oil
  • 1/6 (40ml) maple syrup
  • 1/2 TB vanilla extract
  • 1/4 cup (30ml) plain Greek yogurt
  • 1 large egg
  • 1 ripe banana, smashed
  • 1/2 cup quinoa flour
  • 1/2 cup GF all-purpose flour
  • 1 TB golden flax meal (I only had brown flax)
  • dash of sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
Preparation:
  1. Preheat oven to 350F.  Prepare a baking sheet with silicon molds (they are typically too floppy if not placed on a baking sheet).
  2. Mix the wet ingredients with a hand mixer in a bowl: olive oil, maple syrup, egg, Greek yogurt, vanilla extract and banana.
  3. Mix the dry ingredients in a separate bowl: flours, flax seed, salt, baking soda and baking powder.
  4. Mix both wet and dry ingredients until smooth.
  5. Pour about 2 TB of dough into a small mold. The muffins will rise, and if you want ‘flat’ daisies, don’t overfill the pan.
  6. Bake for 20-25 min, depending on the size of the molds (longer if you use a single pan). Cool and unmold.
  7. Optional: dust with confectioner’s sugar.
  8. Eat fresh, they taste best in the first 1-2 days.
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Sunday, April 24, 2016

Lemon Fennel Celery Salad a la Jamie Oliver


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Meyer Lemon, Fennel, Celery and Mint salad
  • 1-2 fennel bulbs (greens cut off)
  • 1 celery heart
  • 1 Meyer lemon (organic)
  • pinch of salt
  • 1 bunch of mint
  • 1 TB olive oil
  • 1 TB red wine or white wine vinegar (optional)
Necessary: mandoline or wide-mouthed food processor with a slicing inset.
  1. Finely slice the fennel, celery, and Meyer lemon into a bowl.
  2. Chop the mint leaves (or add to the food processor)
  3. Remove the vegetables, and gently mix by hand. Add a pinch of salt, and the olive oil.
  4. Garnish with some mind and fennel prongs. Serve.