One thing parenting has taught me is to improvise. Or make it up as I go along. It can be a disturbing way to go about life when you’re used to being organised or following the rule book, but it does help survive the day sometimes.
I’ve adopted the attitude when it comes to pretty much everything, but especially in the kitchen.
I posted a pic on Facebook this week of last Sunday’s school lunchbox bake and had a request for a recipe, so here it is. Muffins were always so easy and super quick to make, but I wanted a version that’s healthier than the regular wheat flour and sugar type. So I improvised. I made these up as I went along.
Banana cinnamon muffins (gluten and sugar free)
- 1 cup almond meal
- 1 cup buckwheat flour
- 1 cup plain yoghurt
- 3 medium bananas (about a cup), mushed up
- 1 tspn cinnamon
- 2tbs stevia (optional)
- 2tbs chia seeds (optional)
- 1 egg
I just mixed all the ingredients together and baked in a 180C oven for 15-20 minutes (until brown around the edges and feels firm to the touch). It made 12.
These have quite a dense consistency. You can add a teaspoon of baking powder if you like and that will make them a bit lighter.
Next time I’ll skip the stevia and see what the kids think. We’ve got some passionfruit ripening in the garden, so they’ll probably make it into the next batch too. I choose to use a gluten-free flour just to give the kids tummies a break from gluten-overload, and I use almond meal to add some nutrients and healthy fats in. It makes the end result more nutrient-dense and a good source of energy for a quick morning tea snack.
I also made up some choc coconut cakes, but I’ll refine that recipe before I put it up for public consumption!
I’m no chef, or even much of a cook, but one thing I’ve learned is a bit of commonsense and a little bit of kitchen know-how is all you need to health-ify your recipes and meals. (Yes, I make up words as I go along too).