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The Eatalian Job
Two summer recipes courtesy of Smeg…
GLUTEN FREE
BLUEBERRY MUFFINS
Ingredients
3 cups (330g) almond meal
¼ (1g) tsp salt
½ tsp (3g) baking soda
1 tsp (2g) cinnamon
1 tablespoon (12g) chia
seeds
2 tbsp (45g) honey
¼ cup (50g) melted
coconut oil
½ cup almond milk
3 eggs
1 cup (150g) fresh
blueberries
2 tablespoons raw cane
sugar
¼ teaspoon cinnamon
Method
1 Preheat the oven to 350°F
(175°C). Butter or spray the mini
muffin pan.
2 Add the following to the bowl
of the Smeg stand mixer equipped
with the whisk attachment: almond
meal, salt, baking soda, cinnamon
and chia seeds. Mix on speed 4 for
10 seconds.
3 In a separate bowl mix together:
honey, coconut oil, almond milk
and eggs.
4 Add the wet ingredients to the
bowl of the stand mixer and whisk
on speed 4 until just combined,
about 10 seconds. Remove the bowl
from the stand mixer and mix in
the blueberries with a spatula.
5 In a small bowl, mix together
the raw cane sugar and cinnamon.
6 Fill the greased muffin cups
until full. Sprinkle with a little of
the cinnamon sugar mixture.
7 Bake for 12-14 minutes or until
a toothpick inserted into the centre
comes out clean.
8 Store in an airtight container
for up to 5 days or freeze in an
airtight container for up to 2-3
months.
Make the most of
summer berries
with a smoothie…
STRAWBERRY SMOOTHIE
Ingredients
1 ½ cups of ripe strawberries
1 ½ cups of plain white
yoghurt
2 ½ tablespoons of sugar (to
taste)
1 tablespoon of lemon juice
Method
1 Wash, hull and chop the
strawberries and introduce
them into the blender.
2 Add the yoghurt, sugar and
lemon juice. Blend using the
smoothie function.
3 Pour the drink into glasses.
4 Decorate with fresh
strawberries.
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