Crunchy Cherry Muffins - sugar and butter free!

I had half a packet of frozen cherries in the freezer and I needed the freezer space so I came up with this recipe on the spot. This recipe will also work well with fresh or canned cherries. Just remember to drain off the juice if you're using frozen (thawed) or canned...I did...I drank it XD

As you regular followers know - I am on a whole foods kick at present so I've used wholemeal flour for this recipe. I find butter and sugar aren't necessary because the cherries are sweet enough. If you're not a lover of wholemeal flour, substitute with plain or gluten free.

I've called them crunchy cherry muffins because I added seeds to the dry mix - pepita and sunflower seeds to be precise, but these could be omitted if you're not a lover of seeds.

This makes 12 medium sized muffins...you won't need a cake mixer either!

Ingredients:

Dry mixture:

• 2 cups wholemeal flour
• ¼  tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tblsp desiccated coconut
• 2 tblsp mixed seeds (pepita and sunflower work well as they are nice and small)

Wet mixture:

• ⅓  cup low-fat Greek yoghurt
• 3 tblsp avocado oil (any nut oil will be nice too. I think olive oil will be overpowering though)
• 2 large eggs
• ½ tblsp vanilla extract or cherry extract (I used cherry)
• 1 ½ cups cherries (either fresh cut in half, or frozen or canned)

Method:

1. Pre-heat the oven to 180 degrees celsius 
2. Mix all dry ingredients together in a large bowl
3. In a separate bowl, lightly beat the eggs with a fork and add in the Greek yoghurt, oil and extract. Mix well.
4. Make a well in the centre of the dry mixture and add the wet mixture to it. Mix gently with a spoon. No need to use a whisk or cake mixer. It will appear a bit wet but it will be fine, I assure you.
5. Fold in the cherries but don't over-mix or it will make the muffins tough
6. Spoon into your muffin tray leaving space at the top so they rise. They do rise, so I only ¾ filled the muffin holes
7. Bake for 25 minutes or until the tops are golden brown. When a skewer comes out clean - they are done.  D-E-L-icous  XD

Granola

This is the first time I've made Granola and I was very pleased with the result. This Granola is so nice that it can be eaten raw like cereal muesli, or toasted. I decided to toast it so we could eat it both for cereal and for snacking.

Ingredients:

• 3½ cups rolled oats 
• 1 cup raw whole, or slivered, or flaked or sliced almonds - I used slivered
• 1 cup raw cashews (or walnuts or pecans) - I used cashews
• 1 cup unsweetened shredded coconut - do not use desiccated as it's too fine
• ½ cup raw sunflower seeds
• ½ cup raw pepita seeds
• 2 teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• ½ teaspoon grated or ground nutmeg
• 6 tablespoons olive spread or nutella
• ½ cup honey
• 2 teaspoons vanilla extract (not essence)
• ½ teaspoon salt

Method:

1. Preheat oven to 120 degrees celsius. Cover a baking tray with baking paper
2. Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl
3. Heat the butter and honey together in a small saucepan over low heat, or quickly zap it in the microwave. Once melted stir in the vanilla and salt
4. Pour the hot liquids over the dry ingredients and mix together with a rubber spatula until evenly coated
5. Spread mixture onto prepared pan in one even layer. Bake for about 70 minutes or until it has browned
6. Store in air tight container at room temperature for up to 2 weeks

This is what the Granola looks like uncooked...

D-E-L-icious XD

Orange & Poppyseed Cake

Would you believe I've never made orange and poppyseed cake before? I love it whenever I eat it, but until now haven't attempted it. It was easy and absolutely beautiful. It takes a little time though, so you need to put aside about 30mins, plus the cooking time of 40-50mins. It is easily adapted to suit lactose intolerant and gluten intolerant people.

Ingredients:

• 1/2 cup milk (I used lactose-free milk)
• 1/3 cup poppyseeds
• 180g softened unsalted butter (I used olive spread, but a dairy free spread will work too)
• 1 cup caster sugar (I used brown sugar)
• 1 tsp vanilla extract
• 3 eggs
• Finely grated zest from 3 oranges
• 1/2 cup freshly squeezed orange juice
• 1 and 1/2 cups plain flour (gluten free for celiacs)
• 2 tsp baking powder

Syrup:

• 1/2 cup freshly squeezed orange juice
• 1/4 cup white sugar (or caster)
• 20g unsalted butter (or olive spread, dairy free spread)
• Zest of 2 oranges

Method:

1. Preheat the oven to 190 degrees celsius. Grease a 24cm cake pan and line base with baking paper
2. Place milk in a bowl and stir in the poppyseeds. Stand for 20 minutes
3. Beat butter, sugar and vanilla in the bowl of an electric mixer until light and pale. Add eggs one at a time, beating well after each
4. Gently fold in zest, juice and poppyseed mixture
5. Sift the flour and baking powder and fold in
6. Spoon the mixture into the pan and bake for 40-50 minutes or until a skewer comes out clean
7. Cool cake in pan for 5 minutes, then turn out onto a plate

For the syrup:

1. Place the syrup ingredients in a small saucepan over a medium heat and stir until sugar has dissolved and butter has melted
2. Turn heat to high and simmer for 2 minutes
3. While the cake is still warm, pierce holes in the top of the cake with a skewer and pour over the hot syrup
4. Peel and thinly slice an orange and decorate the top of the cake and sprinkle with poppyseeds
5. Serve warm or cold.

D-E-L-icious  XD

Birdseed Slice

Now this is very healthy and so easy to make. It has NO butter, oil or sugar. Don't be alarmed - it IS sweet because the dried fruit sweetens it. I can't believe how yummy and healthy this is! Check it out...

Ingredients:

• 5 cups of dried fruit, nuts and seeds
• 3 eggs, whisked
• 2 tablespoons flour

Method:

1. Line a loaf tin with baking paper
2. Pre-heat oven to 180 degrees celsius for 10 minutes
3. Mix the flour into the dried fruit, nuts and seeds really well
4. Whisk the eggs in a separate bowl
5. Pour the whisked eggs over the fruit, nut, seed and flour mixture and stir well
6. Pour it all into a loaf tin
7. Place a sheet of baking paper over the top because it can burn if you don't
8. Cook at 180 degrees celsius for 30mins
9. Let cool before slicing

D-E-L-icious  XD

I use this packet of dried fruit & nuts