Gluten and Guilt Free!
"The quality of mercy is not strain'd
It droppeth as the gentle rain from heaven
Upon the place beneath: it is twice blest;
It blesseth him that gives and him that takes:"
- The Merchant Of Venice by Shakespeare
Emotional eating? Guilty! But the years have showed me that denial is not the way, it just leads to inevitable misery. I think the best approach is damage limitation. So, as a Virgo who likes to be prepared, I try to have a stash of these guilt free muffins on hand because I know that it's not a matter of if I need cake, but when I need cake (usually when I'm watching Netflicks at the end of a crappy day). They're also a great substitute for your morning breakfast pastry.
This recipe is from the book "Meals that Heal Inflammation" by Julie Daniluk
Ingredients - makes 12
2 1/2 cups of almond flour
1 tsp baking soda
1/2 tsp sea salt
1 tbsp cinnamon
1 tbsp vanilla powder or essence
1/2 cup of olive oil
1/2 cup of maple syrup or raw liquid honey
3 eggs
1 cup of blueberries or raspberries ( fresh or frozen)
Preheat oven to 150 degrees Celsius.
Line your standard 12 cup muffin tin with paper cases.
In a medium bowl mix the dry ingredients together.
In another bowl whisk the eggs and mix in the rest of the wet ingredients.
Add the wet ingredients to the bowl of dry ingredients.
Fold in the berries until they are evenly distributed throughout the batter.
Divide the batter between the muffin cups.
Bake the muffins in the oven for 15 minutes then rotate and bake for another 15 minutes.
Transfer to a wire rack to cool.
Once cooled, store in an airtight container at room temperature for up to 3 days.
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