my gluten-free pumpkin + chia muffins
I’m not about to venture into the food bloggosphere, but I’ve been asked to share the recipe for the muffins I took to this morning’s brunch. I’ve kind of made it up. Apologies to all home economists everywhere…I know this might horrify you.
So, five bodgy steps:
1. turn oven to 180 or so (my oven doesn’t have a dial)
2. beat 2 egg yolks, 1/2 cup honey and some grapeseed or camelia or just plain olive oil (2 tbls?) with a stab-mixer
3. add this glug to a bowl containing a cup each of grated pumpkin and almond meal, 2 cups of gluten-free flour (I used buckwheat and some besan flour), a big shake of cinnamon, 1 tsp of baking powder, a handful of chopped basil leaves and a fistful of chia seeds.
Chia seeds are a superfood – the most nutritious on the planet, according to some. They contain 19 amino acids, stacks of omega 3 and, oh, the fibre…when added to liquid they get a glutinous coating that makes one’s bowels work somewhat smoothly.
4. then stir in enough water (I don’t really know how much) to get it to a thick consistency (I use the stab-mixer again) and stir in egg whites that you’ve whipped up a treat
5. finally, spoon into muffin trays that are lined with little squares (10cm x10cm?) of baking paper and POP into the oven. After about 5 minutes I sprinkle with some pepitas and then bake for another 10 minutes or so.
Trust me, these will work out. Don’t worry about exact measurements, so long as the consistency is cakey. Bear in mind the chia seeds soak up stacks of liqued. So if you end up with a runny batter-like stodge, add more chia seeds.
*Get fancy and sprinkle with fresh torn basil and some flowers flogged from the neighbours garden when presenting to friends at brunch when you’re 25 minutes late.
Yum.
Fabulous thank you Sarah … they were so delicious and I loved how they were still warm when you bought them
x
Do you use the website Elana’s Pantry? YUM!
I made these this morning, and they’re great, filling too! Although had to substitute the chia seeds for pepitas (could not, for the life of me, find them in the supermarket?). And used LSA mix instead of almond meal (it’s a mix of ground linseed, sunflower kernals + almonds). Thanks for the recipe Sarah.
I gave this recipe a go and it worked a treat! Not to mention the whole house smelt like cinnamon – yumm! I usually eat breakfast when I get to work, but I had one of the muffins I made on the train ride in and I didn’t need to eat for hours afterwards! I will definately be making these again (and again) in the future. Thanks Sarah. xo
Yay!! Yes, chia seeds are very filling. Packed with protein. Be sure to drink heaps of water when you eat them, otherwise they can, um, get stuck.
Will have to try these for my Dad – always on the look out for a good Gluten Free recipe. Thx Sarah.
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Love the ‘bodgy’ recipe, Sarah. Thanks.
Turned out a treat. Even the fussy 11 year-old loved them. Triumph!
[...] make gluten-free pumpkin muffins. Add them to any baked stuff, but you will have to add extra liquid to [...]
thought these were great – finally got around to making them, after investigating chia seeds. thanks Sarah. When is the cook book coming out?