The weather here in Christchurch has been playing up lately (to say the least) and my favourite clothing stores are already stocking coats, jackets and everything in long-form: sleeves, pants, socks etc. So for my Sunday baking I thought it appropriate to use blueberries one last time. You know, before they all disappear from our supermarket shelves and I need to flavour everything with pumpkin – which isn’t necessarily a bad thing but yeah. I think it goes without saying that they’re delicious but they’re also naturally free from gluten, refined sugar and dairy. Meaning they’re the ideal healthy treat for morning/afternoon tea or whenever you feel like a muffin-break minus the excessive sugar/calories.
the creamy top of a can of coconut cream
3 free range eggs
1/4 cup oil (i used coconut)
1/4 cup honey or maple syrup
1 cup wholemeal flour (use rice flour if GF)
1 1/2 cup almond meal
1 tsp baking soda
1 tbsp apple cider vinegar
1 cup fresh blueberries
1/2 cup raw walnuts
Preheat oven to 160C
Place all ingredients except blueberries and walnuts in a food processor and whizz until combined
Turn your food processor off if wanting to avoid unnecessary accidents and using a spoon carefully mix in the blueberries and walnuts
Divide batter between a greased muffin tray
Bake for about 20-25 minutes.
Let cool before nomnom
Serve with a cuppa of your fave hot beve and take some time out! It’s Sunday for crying out loud.