Anyone fancy eating like a caveman?
That’s what one of the latest food fads, paleo, will have you doing.
While we’re at it, if I see another recipe brandishing #cleaneating or #rawfood come across my computer screen I may just scream.
Personally, I like my dairy from cows, my sugar from cane and my flour from grain.
You can keep your nut milks and butters, chocolate substitutes and “natural” sweeteners.
Don’t take that as a swipe at the nut family, because I love nuts and use them a lot in my cooking.
In fact I often use almond meal if I run out of flour, or if I feel like adding that deliciously nutty and mealy texture to a cake, biscuit or slice.
This was one of those occasions – these almond blueberry muffins are gorgeously moist and moorish, yet so simple to make.
You can make your own almond meal by blitzing up some almonds in a processor until you get that mealy consistency.
I guess you could call these muffins gluten free and if you replace the milk with water they would also be dairy free, which is great for those out there that actually suffer from gluten or dairy intolerance (and not just jump-on-board-the-fad-bandwagon syndrome).
Otherwise, just call them muffins and enjoy them. #yum
Almond Blueberry Muffins
2 cups almond meal
2 teaspoons baking powder
1/3 cup sugar
¼ cup milk
¼ cup olive oil
1 cup blueberries
Pre-heat oven to 180 degrees Celsius and line a muffin tin with cases (I usually get 8-10 muffins from this mix).
Combine almond meal, baking powder and sugar, whisking to disperse any lumps.
In a jug, whisk together milk, olive oil and eggs before folding into the dry mix until combined.
Fold through berries and spoon mix into prepared tin.
Bake for 25 minutes or until golden.