Soft fluffy muffins with tart raspberries and smooth white chocolate. A never to old combination of flavours. You can skip the white chocolate for a lighter option or leave as a healthier indulgence. These muffins keep well and are great for your lunches.
1 cup wholegrain oats
1 1/2 cups organic regular, spelt or gluten free flour
1 tsp baking powder
1 tsp baking soda
3/4 cups coconut, rapadura or any other unrefined sugar of your choice
1 cup milk ( raw or plant based milk )
1/2 cup yoghurt
1/3 cup melted coconut oil
1 cup frozen raspberries
1/2 cup chopped into large chunks white chocolate (optional, replace with extra lemon zest )
Zest of one lemon
Preheat oven to 180°C
Combine your dry ingredients in a bowl with a whisk then make a well. Pour in your melted coconut oil, zest, milk and yoghurt. Fold together until only just incorporated, The mixture should be at a consistency that it will slide off a spoon easily, add more milk if needed . Add your white chocolate then fold a couple more times.
Pour evenly into lined muffin trays and lightly press a couple of berries into the top of every muffin then bake for 20-25 minutes at fan bake or until a skewer inserted comes out clean
Dust with un-refined icing sugar once cooled
A vegetarian risotto is a favourite in my little home. We are down to only eating sustainable home raised and hunted meat or fish a few nights a week so finding vegetarian fullers is little tricky. My new years resolution is to explore, create and invite more vegetarian dishes into my home and to then share with others who's in same boat as I. Lets hope this new years resolutions sticks! This dish was super easy and to many, risotto screams slavery over a pot - this recipe is made in a cast iron or heavy based pot then placed in the oven to cook. No slavery required. It's comforting, creamy and a sustaining Italian dish with a crispy finish of crunchy sage to top.
2-3 cloves of garlic
4 cups of vegetable stock
1 cup water
1 1/2 cups brown arborio rice or half regular brown rice with white arborio if you can not find this
1 small butternut squash, peeled and cut roughly
1 cup grated parmesan cheese
3 Tbsp butter
Salt and pepper to taste
Optional - rocket and pinenuts for serving
Handful of sage
Preheat your oven to 180C
Evenly lay your pumpkin out on a baking tray, drizzle with olive oil and roast until coloured and soft.
In a cast iron pot or a pot the has a heavy base, heat a good glug of olive oil on your stove top. Add your onions and garlic and slowly soften and caramelise to intensify the flavour. Take your pumpkin out of the oven once cooked. Leave the oven on.
Add your rice and vegetable stock. Stir until combined then place back into the oven for about an hour or until the rice has absorbed all the liquid.
Once this is achieved immediately beat through the butter, parmesan, pumpkin and another good slug of olive oil. Add your extra cup of water slowly until the consistency is creamy. You may not need the whole cup.
Season with salt and pepper to taste.
To fry your sage add one Tbsp of olive oil to a skillet or pan allow to heat up before tossing through your sage. The sage is ready when its darker in colour and crispy. Transfer to a plate with a paper towel covering it to soak up the excess oil. Sprinkle with salt.
Serve your risotto on a bed of rocket with extra parmesan, crispy sage and an optional sprinkle or pine nuts ontop.
Plum and oat crumble slice
This slice uses the vibrant red plums that we look forward to year after year- and best of all the recipe only uses 3 tablespoons of honey- although, I must admit, I did serve this up with a scoop of vanilla ice cream that was placed perfectly on top of each warm slice to melt entirely over the whole thing. Hashtag balance hey!
3 tbsp raw honey
1 tbsp baking powder ( aluminium free )
1 1/2 cups regular, spelt or gluten free flour
1 1/2 cups wholegrain rolled oats + extra to scatter on top
2 tsp cinnamon + and extra 1 tsp of on top
pinch of salt
125g butter ( cold, cubed )
1 tbsp raw sugar
Zest of 1 lemon
2 cups halved, pitted and wedged plums - photo below
1 tbsp corn flour
1 Tbsp raw honey
Preheat oven to 180°C
Toss the plums with the cornflour, lemon zest and and 1 tablespoon of melted honey ( melted on a low heat )
In a bowl whisk together the flour, oats, baking powder, cinnamon and salt. Rub the butter and honey into the dry ingredients with your finger tips until crumbly.
Press 1/2 of the mixture into a slice tin lined with baking paper. Pour over your plum mixture evenly then crumble over the remaining oat dough. Scatter over the extra oats, raw sugar and cinnamon.
Bake for 30-40 minutes until the top is golden and the fruit is bubbling
Allow to cool completely before slicing. Store in an air tight container for up to 3 days
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