Chia Seed Fig & Walnut Muffins

I wanted a healthy muffin for my breakfast that was easy to make and tasty enough to fill me up until lunch. But who am I kidding, I would eat them any time of day, especially late evenings blogging away with my tea. These might seem like a boring addition to your morning food intake, but how surprised you will be at their soft and fluffy texture combined with the sweet and nutty goodness, inherent to figs and walnuts. Chia seeds pack powerful Omega 3's, and will give you so much energy that you'll annoy your co-workers...!

Figs and walnuts make the happiest of marriages in both sweet and savoury dishes, so they've always made their way easily into my desserts... After baking these muffins, try my Fig & Walnut Pancakes! Always eat the best - because your stomach is worth it.

Chia Seed Fig & Walnut Muffins

You will need...

1/2 cup honey
1/2 cup cultured coconut
1 egg yolk
1 tsp vanilla
1/4 cup olive oil (any kind - it won't alter the taste)
1.5 cups gluten free flour
1/2 cup almond flour
Tblsp chia seeds
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dried figs, soaked in water
1/4 cup chopped walnuts

To do...

Preheat oven to 375F/190C. Grease a muffin tin with oil (olive or coconut oil will do).

In a large bowl, combine honey, cultured coconut, egg yolk, vanilla, and oil until well combined.

In a separate bowl combine the flour, almond flour, chia seeds, baking soda, and salt. Slowly add the dry to wet ingredients until you get a smooth batter.

Dried figs soaked in water.

Stir in the figs that have been soaking in water to soften, and chopped walnuts.

Divide the batter evenly among the muffin tin cups. Bake at 375F for 5mins, then turn the oven down to 350F/180C and continue to bake for 10-12mins or until golden on top.

Makes about 12 muffins.

This morning I'm embracing the warmer weather by stepping out in a mini skirt, wedges, all the while keeping it sophisticated with a navy blazer - a key trend for spring.

I'm wearing:
Thierry Lasry sunnies, vintage blazer,
Zara mini dress, Topshop leopard belt,
Dior bag, Aldo wedges

Shop My Look!

Tweet

Small Brownie Bites, Big Chocolate Flavour!

Brownies. Can't live with 'em, can't live without 'em. I tell myself that I don't need them, the they're fattening and won't do anything positive for my life. And then they come out of the oven and I want to eat the whole pan. 

The eternal optimist, I have created a solution to those brownies that you hate to love, or love to hate - that fine line, often one in the same. Smaller bites, packed with chocolate flavour, but lower fat, and not to mention gluten and dairy free, these will take out all the hate so that you can't live without 'em. 

Small Brownie Bites, Big Chocolate Flavour!

You will need...

* For this recipe it is important all ingredients are at room temp.
1/2 cup coconut oil
3/4 cup light brown sugar
1.5 Tblsp almond milk
2 egg yolks, plus 1 egg
1 tsp coffee extract, or 1 Tblsp espresso
100g dark chocolate (1 bar)
1 cup brown rice flour
1/4 cup cocoa powder (I used sweetened, add 1/4 cup more sugar if unsweetened)
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole hazelnuts
coarse sea salt to top

To do...

Preheat oven to 350F/180C. Line an 8 x 8 baking pan with parchment paper (grease the sides with coconut oil).

Break the chocolate into pieces and melt in the microwave. Set aside to cool.

In a stand-mixer, or manually, beat the coconut oil and light brown sugar until smooth. Add the egg yolks and egg, then the almond milk, and coffee extract, and beat until smooth. Finally add the melted chocolate to the mixture and beat until combined.

In a separate bowl, whisk together the brown rice flour, cocoa powder, xanthan gum, baking soda, and salt. Slowly add the dry ingredients to the wet until combined (don't over beat). The mixture will be wet and sticky.

Finally stir in the whole hazelnuts to the mixture.

Scoop the mixture into the baking pan and bake for 30-35mins.

Remove from oven and allow to cool. Sprinkle with coarse sea salt to bring out the bold chocolate flavour!

Make about 24 brownie bites.

This week I'm going for a bold look that's still easy enough to work into the every day. Instead of bold colours, I'm using stand-out prints and textures (think embroidery and snake skin) to get the same effect. I can't live without my prints this season!

I'm wearing:
vintage Emilio Pucci top, Zara skirt, Nicholas Kirkwood pumps, vintage bag

Shop My Look!

Tweet