Though this blog is mostly about writing and books and self-empowerment, a writer’s gotta eat, and something I love almost as much as writing is cooking and baking (but mostly eating what I’ve cooked and baked). 😉
If you follow me on Facebook you might have seen my #JulietsBakingAdventures posts. If not, here are some of them…
A lot of people ask me for the recipes, but the thing is… I’m what I like to call an “Intuitive Cook”. Translation: I make stuff up as I go along. And that sometimes means I don’t know how to replicate what I’ve made and have to get all “intuitive” again. I used to joke that if I published a cookbook it would be called The Intuitive Cook ~ DIY Recipes, and inside would be photos of the creations with each page blank except for the words: Here is what it should look like, figure it out yourself! 😉 But I’m changing my ways! I’ve started writing down my ingredients and steps, and today I will be sharing with you my PALEO SAVOURY MUFFINS. (Thanks Luke Hines for
demanding encouraging me on Facebook to share the recipe!) 😉
But first…why paleo?
I won’t go into detail in this post (it’s a whole book in itself), but Paleo principles form the majority of my eating regime and lifestyle. Before I became an author I worked as a naturopath and nutritionist with a health science degree in complementary medicine, and was privileged to hear Dr Loren Cordain speak about his paleo research at a conference in Australia several years ago. I was sold. And then chef Pete Evans started creating his own paleo recipes which helped bring the lifestyle into the mainstream. I’ve had great personal success with eating paleo (including 14kg weight loss and overcoming two medical conditions), and when understood and followed properly it makes perfect biological sense to me. Here I am with Pete and Luke at their Paleo Way tour in 2015…
Now, RECIPE TIME!
PALEO SAVOURY MUFFINS:
- gluten free
- dairy free
- grain free
- high fibre
*Why I like them: You can freeze them for a quick breakfast or meal on the go, eat cold or warm, add variations, and they are perfect for when I’m in the writing zone and don’t want to interrupt my muse 😉
The recipe below is the basic recipe, in that you can eat them plain, or add other ingredients for some variation depending on what you like. Although I’ve tried to be as specific as possible with quantities, I’m not so much when it comes to herbs and spices, so use what feels right.
- 1 & 1/4 cup of almond meal
- 1/2 cup tapioca
- 1/4 cup coconut flour
- 2 tablespoons of ground flaxseed
- 2 tablespoons of psyllium husks (adds fibre)
- 4 teaspoons gluten-free baking powder (or homemade paleo version)
- 1-2 teaspoons xanthan gum (not essential but use it if you have it)
- 2 teaspoons sea salt
- sprinkle of pepper
- sprinkle of garlic powder, onion powder, turmeric, and a pinch of nutmeg
- sesame seeds – add a good sprinkling (word of the day), however much you prefer, then save some to sprinkle on top of each muffin before baking.
- small bunch of fresh chives, chopped (or use a couple tablespoons of dried)
- 5 organic free-range eggs
- 3/4 cup almond milk (unsweetened & carrageenan-free, or homemade)
- 1/4 cup oil (coconut or olive or macadamia depending on the flavour you prefer)
- 2 teaspoons apple cider vinegar
WHAT TO DO:
*Preheat oven to 180 d/celsius
- Mix all dry ingredients together in a large bowl with a fork or whisk.
- Mix eggs and apple cider vinegar together briskly with a whisk until it becomes frothy. Then whisk in the almond milk and oil.
- Add wet mixture to dry mixture and combine well.
- Add variations* if desired, otherwise spoon chunky blobs of mixture into silicon muffin cases (will fit 12 regular sized muffins, or use a mini muffin pan for a bite-size party food option). Top with extra sesame seeds.
- Bake for around 25 minutes or until firm and golden on top.
- Serve warm as they are, or cut open and spread with a tiny bit of organic ghee if desired. Store in fridge or freeze leftovers.
- Add cooked sweet potato, spinach, and a small handful of pine nuts
- Add cooked chicken and herbs or paleo pesto
- Add smoked salmon, dill, and a squeeze of lemon juice
- Add sautéed chopped onion and organic nitrate-free bacon
If you want to keep updated on my recipes (and of course my books and news), subscribe to the blog (I don’t post ‘too’ often), or follow me on Facebook & Twitter. You can also subscribe at my website.
~ Juliet xo
I’m visiting Cathryn Hein’s blog today with a quick, tasty, and healthy meal for those on a deadline or those who are just plain busy! 🙂
Are you feeling the Friday love, Feasters? I am. Not only to my beloved Sydney Swans, THE best looking AFL team in the comp, take on the Collywobbles tonight at the mighty MCG, I have a gorgeous new author on today. Humorous and heart-warming women’s fiction in the name of Juliet Madison’s game, and does she deliver!
I know this because I’ve read her wonderful short story, Sisters At Heart. But Juliet now has a full length novel out, and if the raves from my writing buddies and multiple Goodreads 5 star ratings are anything to go by, it’s a beauty.
Take a look at Fast Forward, a romantic comedy with a time twist.
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