Banana muffins (GF)

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.

Lemon Fennel Celery Salad a la Jamie Oliver

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.