With the school holidays rapidly approaching I need to get my baking mojo back into action. When the kids are at home they seem to eat ALL THE TIME and if they’re anything like me, the cold weather is going to make them even more hungry!
Even since I starting reading the Quirky Cooking blog I’ve started to get a lot braver and more experimental with healthier ingredients. I would never in a million years have thought of baking with brown rice or quinoa before, but Jo has them in so many of her recipes and they just seem to work. I have to use them in smaller doses though because when I’ve baked using only the healthy stuff, my goods get flatly rejected by the kids.
Comprise is the key (and a few added chocolate chips). These muffins are delicious – especially if you have one straight out of the oven with a cup of tea. Master J told me they were the best muffins I’ve ever made. High fives for me!! They don’t actually have any caramel in them but the white chocolate tastes like caramel when baked and my kids call these my banana and caramel muffins (just in case you were wondering).
I use plain flour because I find that gluten free flour makes them very crumbly, which just results in mess when my kids eat them – but you can quite easily use gluten flour if you wanted to and they taste just as good. You can also replace the almonds with plain flour if you wanted to make them nut for school lunch boxes.
So here it is, my (almost) healthy banana and caramel muffin recipe.
- 100g brown rice
- 100g raw almonds
- 50g quinoa flakes
- 90g plain (or gluten free) flour
- 20g macadamia oil (you could also use rice bran or coconut oil)
- 120g maple syrup
- 40g coconut cream
- 2 eggs
- 250g very ripe bananas
- 1 tsp vanilla extract
- ½ tsp bicarbonate soda
- 2 tsp baking powder
- A pinch of salt
- 120g white chocolate chips
- Preheat the oven to 180 degrees.
- Put the brown rice and almonds into the thermomix and whizz for 1 minute on speed 9.
- Add the quinoa flakes, flour, oil, maple syrup, coconut cream, eggs, bananas and vanilla to the bowl.
- Mix on speed 8 for 2 minutes.
- Scrape down the sides and repeat for another minute.
- Add the baking powder, bicarbonate soda and salt and mix on speed 5 for 5 seconds.
- Add the chocolate chips and gently fold in with a silicone spatula.
- Spoon the mixture evenly into muffin cups (I use silicone ones) until they are ¾ full.
- Bake for approximately 40 minutes or until they are golden brown and an inserted skewer comes out clean.
- Allow to cool and enjoy
Have you ever baked using brown rice or quinoa before?
Enjoy the school holidays :))