Festive wheat-free muffin recipe

Posted by Marion Whitehead on 17 December 2011

 

No need to miss out on all the goodies this holiday season if you are gluten intolerant – try this easy fruity mix.

How healthy can you get: the main ingredient is grapefruit, peeled and then pulped. I found the recipe in Sue Visser’s Healthy Happy Eating for All Blood Types. I bought it after her lecture at the Green Faire in Hout Bay and was impressed yet again at how generously the woman behind the Naturefresh health product range gives away her knowledge.

Grapefruit and lemon muffins
(makes 12)

Peel a couple of large grapefruit and a lemon. Cut in half and squeeze out the juice. Chop up the pith, measure and place in blender. Add juice and add water so that the liquid equals the amount of pith. Process in blender at full speed. (This pulp can be frozen for later use.)

Mix the acidic wet ingredients together:
500ml /2cups grapefruit and lemon pulp
30ml sweet molasses or honey or agave syrup
40ml olive oil

Mix alkaline dry ingredients in a separate bowl:
250ml/1 cup rice flour
50ml brown sugar or xylitol or stevia equivalent
5ml/1tsp powdered ginger
5ml /1 tsp bicarbonate of soda
Optional: add chopped nuts, sultanas and raisins.

Stir the wet ingredients into the dry ingredients and the mixture will foam a little to become lighter and fluffy. Spoon into a muffin tray and bake at 180 deg C for 15 minutes.

For a delicious topping, I stirred a teaspoon of lemon juice and two tablespoons of sifted icing sugar into half a tub of smooth cream cheese. After I spread this on top of each muffin, I topped each with a fresh cherry.

Sue is a regular guest on radio talk shows. For more of her healthy recipes, go to www.naturefresh.co.za.

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