Gluten and dairy free muffins!


This is the result of an experiment I conducted which was a success!! Not only are they good for anybody on a strict gluten and dairy free diet, but also are low on a calorific count!

Method:  Mix 1.5 mugful of pure ground almonds, 1 tbs bicarbonate of soda, 1 tbs baking powder, 2 tbs brown sugar, 1 tbs cinnamon, 1 tsp ground cloves.  Mix dry ingredients together; add 75g chopped brazil nuts, half a packet chopped dates, grated zest of half a lemon and orange, 2 finely chopped ripe bananas;  mix well; add 1 tsp vanilla essence, half a mugful sunflower oil, half a mugful water, 2 well beaten eggs.  You should end up with a batter of quite a runny consistency.  Fill cupcake dish lined with paper cups and bake for about 15/20 minutes in a temperature of about 175 degrees fan oven.  Will also try a pudding version (will cook them in small pudding basins, with a dish of water underneath); nice served as dessert with a dollop of cream or apple sauce to keep it completely dairy free!


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