Every now and again I look to check in here with a self indulgent whine about my health, and you're in luck, because today is the day!!
As you're maybe aware, I've been dealing with all sorts of digestive issues for the past three or four years now, which, despite a variety of medical interventions, seem to be worsening. I came to the sad realisation the other day that I actually can't remember what it feels like to not feel some level of terrible after eating. Woe is me.
In a moment of defiance, I decided that I wasn't going to let feeling unwell stop me from gorging on sweet baked goods. Enter, the 'all of my dietary niches' friendly muffin. It's gluten free, grain free, FODMAP friendly, refined sugar free, and can play host to a whole variety of flavours, depending on what you're in the mood for. It's pretty forgiving in that I haven't bothered to measure any of my additions, and they've all turned out excellently. I have tried plain, chocolate, chocolate and blueberry, rhubarb chocolate and halva, sprinkles, and roasted banana. Re-reading this paragraph makes it clear to me why I'm not seeing results from all the Pilates I do, but I digress. Enjoy.
1 1/2 cups almond meal
1/2 cup tapioca flour
1/4 cup buckwheat flour
2-3 tablespoons almond butter
Pinch of salt
5 tablespoons maple syrup
1 teaspoon vanilla bean paste
1/2 cup almond milk, or milk of choice
2 teaspoons baking powder
3 teaspoons apple cider vinegar
Flavas of your choosing
1. Preheat the oven to 180 degrees Celsius.
2. In a large mixing bowl, combine the tapioca flour, buckwheat flour, and almond meal.
3. Using a small saucepan, melt the butter over a medium heat, and then add the maple syrup, almond butter, vanilla bean paste and salt. Stir until you have a brown, unappealing (but delicious) syrup, which will be a bit granular courtesy of the almond meal.
4. Add the almond milk and egg to your flours, and stir well to combine. Once the butter mixture has cooled a tiny bit, pour it over the flour mixture and continue stirring until everything is combined.
5. Add the baking powder and apple cider vinegar, and gently stir through the bubbles. Now is the time to add any mix ins you're feeling -chocolate chips, strawberries, etc. Careful not to go TOO wild or the muffins will be difficult to remove from the tin. But you can go a bit wild.
6. Pop the mixture into greased, silicione muffin tins (I managed to get them clean out of a regular container too, but I love the safe side) and into the oven for 15-20 minutes.
7. Allow them to cool a tiny bit before running a knife around them and popping them out. They are best warm, but stay moist (ugh) for a couple of days. Heat them up a lil if they get dry.