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Elk & Me, 810 High st, Thornbury, Melbourne, VIC, Australia
Nellie specialises in mood disorders, such as anxiety, depression, stress, memory, and insomnia and also has experience and personal interest in helping people with skin conditions. Nellie treats a person holistically, looking at the entire person. In comprehensive consult and using tools such as functional pathology, Neuro-questionnaire, Live blood screening (Hemaview) and iridology. As both Medical Herbalist and Naturopath, I love using botanical medicine along side lifestyle and nutritional advice to empower people to feel better.

Monday, February 20, 2012

Date and Ginger Gluten free Muffins - Vegan, sugar free.

Yummmm I love date and ginger muffins and puddings, but unfortunetly they don't love me back.  I am not one to be denied! so here is a healthy version for all of us to enjoy!! xxoo this recipe is basically the yummy zuchinni muffins from babycakes cookbook with a few changes x

2 cups Gluten free Flour
1/2 cup ground flaxseeds
2 1/2 teaspoons Baking powder
1 teaspoon salt
2 teaspoon gound cinnamon
1 - 1 1/2 tablespoons ground ginger ( beware I love ginger so if you don't as much as me then reduce to 1 Tblspoon)

1/2 cup rice bran oil
1/3 cup honey ( you can use a different runny sweetner like dates that have been boiled down or agave if you are a vegan who avoids honey)
1 teaspoon vanilla extract
1 cup rice or soy milk approx ( when working with gluten free flours you need to slowly add the milk till you get a nice consistancy. All gluten free flours absorb more liquids than thier wheaty friends, and differ slightly to each other with their absorbation, so be flexible with this amount and open to adding more if needed depending the gluten free flour you are using)

2 cups of grated zuchinni

6-8 Chopped fresh dates

1. Turn oven to  180 degrees Celcius, and grease your muffin tins, I made from this mix 6 large and 12 baby muffins.
2. Sift, then whisk all the dry ingriedients togeather in big bowl.
3. Mix in all the wet ingriedients into the dry ingriedients. Remembering to slowly add the milk until you get a nice muffin batter consistancy. Be careful not to overmix.
4. Fold in the dates and zuchinni.
5. I saved a few date pieces to put on top of each muffin. Fill up each muffin tin with you mix. decorate with date pieces.
6. Bake for 20 - 30 mins or until golden and cooked through
7. leave to sit
8. Eat them up, share with your gluten free pals and all your buddies.