This is based on a recipe by the lovely Sarah Wilson. She has opened my eyes to the healthy possibilities for food. How chia seeds work, how to avoid gluten (if necessary), the delights of kale to name a few. She writes a food based blog every Tuesday having studied at INN, which is something that really interests me too.
I decided to bake them again today for my little girl. She loves trying everything at the moment, a complete turn around from the food fights and tantrums of a few months ago. We struggled to get her to eat anything other than yogurt and some fruit purees. Now she eats nearly anything that I give her - what a relief!
Makes 6-8 largish muffins
Ingredients:
2 eggs, separated
1/2 cup honey
2 tbs grapeseed oil (or another non-flavoured oil like camelia)
1 cup grated pumpkin
1 cup almond meal
2 cups gluten-free flour (buckwheat or besan) or plain flour for gluten tolerant people
1 tsp cinnamon
1 tsp baking powder
1 handful chopped basil leaves
1 fistful chia seeds
Pre-heat the oven to 180.
Prepare the muffin tins with squares of baking paper, approximately 10cm x 10cm.
Mix the egg yolks with half a cup of honey and the grapeseed oil. A stab mixer works well here.
Next add the pumpkin and almond meal, along with the flour, cinnamon, baking powder, basil and chia seeds.
Stir in half a cup of water and the whisked egg whites.
Finally, spoon the mixture into a muffin tray and place into the oven for 15 minutes.
To serve, roughly tear some more basil leaves. A yummy, healthy morning or afternoon tea. These also make a wonderful bread replacement for a light lunch.
PS - Always love the opportunity to roast some pumpkin to add to salads. Even if you buy a small piece of butternut pumpkin, there will always be some left over.
I drizzled honey and olive oil over mine.
They sound delicious - I too love reading Sarah Wilson's blog!
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