A tiny atlas of recipes, musings and more. Here you’ll find a collection of my travel adventures, recipes from my table + beyond. My adventures in life. My story.
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I have been so naughty with my diet recently. I seem to eat really well for a few days then break and eat a whole block of chocolate in one sitting or finish a tub of ice-cream during an episode of Girls. On a side note – who watches this? I actually love it. I managed to finish 3 seasons in 5 days. My favourite character is Shoshanna. Who’s yours? Anyway, I digress. Back to my inability to keep my sweet tooth under control. It’s just so damn hard. In my defence though, I am tested on a daily basis. You can’t walk anywhere in Chamonix without going past a patisserie every 10 – 15 steps. So I’ve come to the realisation that unless I have healthy treats in the house, I WILL cave. I saw some delightfully bright, ripe & juicy raspberries at the markets on the weekend so thought i’d make some raspberry muffins and add lime for an extra citrus kick. What I love about making these muffins is that they are a one bowl muffin mix that takes about 10 minutes to combine, then all I need to do is to pop them into the oven and within the hour I have warm, buttery muffins bursting with fresh raspberries and the tang of lime. I’ve used rice flour mainly because i wanted to try something other than almond meal (which I seem to make everything with these days) when doing a gluten free recipe. You’ll love that it’s also nut free – so perfect for kids to take to school. You can dig into these guilt free because they’re loaded with healthy ingredients and the recipe doesn’t use any sugar. Raspberries are high in antioxidants and can help to neutralise free radicals. I’ve used coconut oil in place of butter/oil which works so well with baking and gives you that buttery flavour you love in muffins. So what are you waiting for? Get to work! I dusted mine with a bit of icing sugar and a lash of cream but this is completely optional. And don’t forget they go perfectly with a cup of milky english breakfast, earl grey or green tea.
1. Preheat oven to 160°C. 2. Mix together the eggs, milk, maple/honey and vanilla extract for 10 minutes 3. Add the coconut butter. Mix for a few minutes. 4. Add the rice flour and coconut. Mix until well combined. 5. Add the baking powder and lime juice. 6. Fold in the raspberries and lime rind. 7. Divide mixture into your muffin cups. 8. Bake for 30-45 minutes or until a toothpick comes out clean. 9. Cool on a wire rack for half an hour before eating. Storage: in an airtight container in the fridge for up to 5 days. Bon appétit! If you’re cooking for other healthy recipes – try my Healhty Apple Cinnamon Muffins. They’re gluten free too. Or my Best Ever Banana Bread. Also gluten free. Anisa – The Macadames. xx