James has been gluten free now for 6 days and so far it’s been very interesting for him! He’s managed pretty well, but it’s lunches on the go where he has struggled. Everything that comes in a packet seems to have gluten in, and considering his usual lunchtime choice would be a hot baguette from Greggs, you can see why it might be a challenge! And yes, I have suggested he takes a packed lunch in with him, but he likes to get out for a walk on his break and enjoys getting his lunch while he’s out.
James has experienced a range of issues for a while now, and although I suggested gluten could be the culprit ages ago, isn’t it just typical of men wanting to figure it out for themselves? He’s had a blood test which came back negative, but we know that’s often not a useful measure, so we are going to continue for a few weeks and assess if he’s feeling better. To be honest I think the switch from processed to real food will make a huge difference, as well as him being more experimental with his diet.
As a nice little gluten free treat, I created these muffins for him. Now I am so proud of this little recipe because I basically winged it completely. Usually I’d base a baked recipe on an existing one, crediting the source of my inspo of course. However with these I just thought sod it I’m going to chuck some stuff in a bowl and see what comes out. I was very pleased with the result!
I wanted to use gluten free buckwheat flour, one of my favourite ingredients from Grains as Mains. I also had some super ripe bananas to use, and a natural add in for me was James favourite nuts, almonds.
What I ended up with was a sweet and nutty gluten free treat, free from refined sugar, that would be perfect for breakfast or a mid morning snack with coffee.
Now you guys know I’m a little obsessed with Pinterest, and I was invited to create a board full of healthy coffee and baked treats that would be ideal for breakfast or brunch as part of their Breakfast Club campaign. You can check out my board here:
So much deliciousness! Lot’s of unusual healthier coffee variations too.
But back to these muffins!
- 1 cup of buckwheat flour
- 1/4 cup of ground almonds
- 1 tsp of baking powder
- 2 ripe bananas
- 2 eggs
- 1/4 cup + 2 tbsp honey
- 2 tbsp of coconut oil
- 1/3 cup almonds - or nut of choice
- 1. Pre heat oven to 180c (fan 160) and prepare muffin pan or cases
- 2. Combine the dry ingredients in a bowl
- 3. Mash the bananas and whisk together with the eggs and honey. Melt the coconut oil and whisk in as well.
- 4. Mix the wet into the dry until combined.
- 5. Fill muffin cases 3/4 full. Roughly chop the almonds and sprinkle on top.
- 6. Bake for 10 - 15 minutes until risen and golden and when a toothpick comes out clean
A nice simple recipe that tastes fab!
Do you like baked treats for breakfast or brunch? Do you eat gluten or have you experimented with gluten free?