It's been marvellously sunny and warm here in Sydney for the past few days and I am really loving the smell of blooming spring flowers and the warm breeze that comes through the open windows. The mornings are much brighter and the days are getting longer - Summer is on its way!
I am also happy to let you know that we have finalised the deal for our new home and will be moving in later this spring! I am so excited about planning the interiors for the new place. After five years of living together we have of course accumulated a lot of stuff, but we will need to buy some new furniture as our new home will be quite a lot bigger than our current one. I will try to plan this carefully and select pieces that are perhaps a bit pricier but better quality and therefore (hopefully) longer lasting. Anyway, it's all exciting stuff and I'll be updating you guys regularly when things really start happening.
In the mean while, here's a little Sunday morning treat I made for this sunny spring day. I used roasted ground wattleseed to give these muffins a little extra flavour, but if you can't find wattleseed (a native Australian spice), you could replace it with cinnamon. Wattleseed has a nice coffee-like flavour that goes really well with the ingredients used in these muffins. I'm serving these treats with some refreshing rhubarb juice which is so simple to make and beats any of those sugar and preservative loaded shop-bought juices any day.
Hope you are all enjoying the weekend!
Gluten-free Strawberry and Wattleseed Muffins
100g raw caster sugar
110g teff flour
110g sorghum flour
55g almond meal
1 1/2 teaspoons baking powder
1/4 teaspoon salt (I use Maldon)
1 teaspoon ground wattleseed
75ml olive oil
2 large free-range eggs
3-4 fresh strawberries, hulled and sliced
1. Preheat the oven to 180C and prepare a 10 or 12 cup muffin tin.
2. Mix the caster sugar, flours, almond meal, baking powder, salt and wattleseed in a bowl.
3. Whisk the water, olive oil and eggs in a jug.
4. Pour the egg mixture in to the dry ingredients and stir quickly together.
5. Spoon the mixture into the muffin cups and top each muffin with a slice of strawberry. Gently press the strawberry slices into the batter.
6. Bake for 20-30 minutes or until a tester inserted in to the muffin comes out clean. Cool on a wire rack.
(makes about 1 litre)
500g rhubarb, cut into pieces
1 lemon, peeled and cut into slices
raw sugar, to taste
* you need to start this recipe a day ahead.
1. Layer the rhubarb and the lemon slices into a clean jar.
2. Top the pieces with boiling water.
3. Close the jar and keep it covered (with a tea towel) in room temperature for about 24 hours. Half-way through, gently mash the rhubarb in the jar. Close the jar and continue to let "brewing".
4. Sieve the juice, add sugar to taste and enjoy. This will keep in the fridge for about 3 days.