Food Porn – Lemon & Chia Gluten/Dairy Free Muffins

Josh PalmerNutrition

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Since I’m heading off to the Charity Open Mat at Leicester Shootfighters tomorrow, I thought I’d whip something up for the impromptu Paleo bake-off that often takes place. It’s kind of fitting, since I’ve gone back to being completely gluten free for the last month and actually almost dairy free by accident. Since I’d been lamenting my knee injury over Chistmas I’d forgotten how much better I feel when I eat properly. So, following a quick gym session I got to work on these bad boys…

I’ve been eating a large amount of chia and hemp seeds the last couple of months. They’re brilliant and extremely nutritious. At some point I’ll post my favourite little post-workout concoction of gluten free oats, hemp seeds, chia seeds, mixed seeds, blueberries, almond milk and stevia. I’ve also been using them in shakes with spinach, kale and frozen blueberries (pro-tip: throw anything in a blender with 200g of frozen blueberries and it’ll taste awesome!). The beauty of them, apart from the nutrition, is that they thicken when mixed with any form of liquid. You can make a pudding fairly quickly with them.

I stumbled across this recipe on a random food blog. ‘Paleo’ baking is a bit hit and miss but this looked fairly solid to me. I just doubled up all the ingredients to yeild about 20 muffins. You can find the original recipe and blog post here.

So lets get started. Preheat your oven to 175 deg C and assemble the following…

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– Coconut Flour (1 Cup, that’s about 120g)
– Chia Seeds (4 Tablespoons, that’s about 40g)
– Lemon Zest (4 Lemons)
– Lemon Juice (4 Tablespoons)
– Almond Milk (1 Cup)
– Eggs (8…I only had six because I wasn’t paying attention whilst shopping)
– Honey (1 Cup…yes I know that’s a lot of honey hence why I’m using regular stuff and not my normal Manuka which quite frankly is too expensive for this)
– Coconut Oil (1/2 Cup melted)
– Apple Cyder Vinegar (2 Tablespoons)
– Baking Soda (1/2 Teaspoon – Happy coincidence that Amazon accidentally sent me 1.6Kg of gluten free baking soda instead of gluten free oats yesterday!)
– Vanilla Extract (1/2 Teaspoon)
– Salt (Big pinch)
– Silicone baking cups are a huge help as this mixture sticks like crazy to anything except these things.

1) Mix the coconut flour, chia seeds, baking soda and salt in one bowl.

2) Mix the eggs, apple cyder vinegar, vanilla extract and lemon juice in another bowl.

3) Sweeten your almond milk with the honey. Basically just whisk them together by themsleves then add them to the rest of the wet ingredients.

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At this point, everything appears to be going rather well…

4) Whisk all the wet ingredients together. If you have one of these whisks you’re a smart person. They’re wicked.

5) Grate the lemons for their zest. Add to the dry ingredients.

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6) Mix everything together and it should thicken nicely! I do love complicated cooking.

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7) Deposit a big spoonful into the muffin cups.

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8) Throw them in an oven at 175 degrees C for 25-30 minutes. If you can puncture them with a toothpick and have it come out clean then you’re good to go.

A successful first batch…

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9) Put them on a cooling rack for 10 minutes.

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10) EAT THEM!

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Props if you can keep your kitty from pouncing on them. Here’s my cat ‘Gato’ hiding behind my coconut flour and eyeing up the goods!

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