healthy eating my way (allergy friendly)
So it is a long time since I’ve posted new pics. But I have now updated my account. So that I can upload once again. #2 in the bunch is now 4 months old, and everything is going very well. #1 is 2.5 years old as we speak, and hi- and low and all over the place.
As we have entered August, it is the month of harvest and this time it’s blueberries. Yesterday I made pancakes for the family and served it with homemade blueberry jam. Of course I made too much. So I decided on making some muffins with the “left overs” since I am expecting guest this early afternoon. This was the result:
I had to “test” them before I could serve it.
This recipe makes about 12 muffins:
2 cups ( 5 dl) spelt flour
1 tsp baking powder
3/4 cups (2 dl) oat milk
1 tsp vanilla essence
1/4 cup (1/2 dl) melted coconut butter/oil
1/4 cup (1/2 dl) agave nectar
12 Tbsp blueberry jam
Preheat the oven to 400F (200 C)
1. Mix, egg, milk, vanilla and agave nectar well together,
2. Add the remaining ingredients.
3.Half fill the 12 muffin cups, and place a tbsp of jam. Carefully cover the jam with a layer of muffin mixture.
4. Bake for 12-15 minutes, or until well rise and golden
5. Cool of for about 5 minutes.
And then some pics of the little ones 🙂
Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
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