With the husband home lately during the day – as he works less down in Canberra and gets busier with our new Sydney business – we are burning through bread, milk and baked treats. I have been attempting to be a little healthier in what I bake of late and I have found great inspiration from Two Clean Kids. If you’re not following Two Clean Kids, I would highly recommend that you do.
I’ve found that the boys behaviour is impacted by what they eat and when they eat it. I have been trying to reduce the amount of sugar and processed food that they eat {although in saying that, we still grab a marshmellow with our babycino on the way to the park – but I figure that they are burning off that energy pretty quickly in the walk to said park and then an hour or more of play}.
One of my favourite recipes from Two Clean Kids would have to be the choc banana bread. It has been something that I have been polishing off for breakfast, morning tea, afternoon tea and even dessert! I have found my favourite way to eat it, is topping with some almond butter and fresh strawberries.
Two Clean Kids’ recipe calls for you to use teff seeds, but seeing as I didn’t have any {and have never actually cooked with them} I have been using LSA as a substitute.
I have whipped up this recipe so many times that I have even had a play around with the recipe – you see, I went to whip it up the other morning and I didn’t have any coconut milk, so I used some Greek yoghurt that I had on hand. It turned out fine – although I must admit I do enjoy the coconut milk version a little better.
The other day, I thought that I would create a healthy blueberry muffin recipe, inspired by Two Clean Kids’ choc banana bread. I still had a bag of frozen blueberries from the Canberra Farmer’s Market which I wanted to use up. The trick to using frozen blueberries in baking, is to add them frozen to the mix and not to let them thaw out before you being baking. But you could make this recipe using fresh or frozen blueberries
HEALTHY BLUEBERRY MUFFINS
1 cup wholegrain flour
1 tsp baking powder
1/2 cup of coconut sugar
1/2 cup of LSA
1 punnet of blueberries
2 eggs
1/4 cup of greek yoghurt
1/4 cup of olive oil
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
Combine the flour, baking powder, coconut sugar and LSA in a bowl.
Make a well in centre of flour mixture. Add blueberries, egg, yoghurt and olive oil. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
