Gluten-Free Heaven Australia - October 2017

Total fat Saturated Salt Sugar Protein

20g 6.6g 0.1g 11. 4 g 7. 3g

1 Preheat the oven to 180°C

2 For the muffins, mix the almonds, salt and bicarbonate

of soda in a bowl. In another bowl, mix the coconut

milk, eggs, honey and the scraped vanilla pod. Combine

the two mixtures together and pour into 12 muffin

paper cases, but only fill them two-thirds full as they

will rise.

3 Bake in the oven for 20 minutes, until just cooked

through and golden on top.

4 While the muffins are baking, put the strawberries,

honey and vanilla bean pod in a blender and purèe

until smooth. Pour into a bowl and stir in the chia

seeds. Allow to rest for 15 minutes, stirring every 5

minutes until it thickens into a jam. Top the muffins with

the jam before serving.

Refined

sugar-free

Strawberry chia jam & almond muffins

By British Summer Fruits (www.britishsummerfruits.co.uk) GF DF V

Makes 12 | Prep 15 mins | Cook 20 mins | Calories 259 (per serving)

FOR THE CHIA JAM

200g (7oz) strawberries

2 tbsp honey

1 vanilla pod

3 tbsp chia seeds

FOR THE MUFFINS

300g (10½oz) ground almonds

a pinch of sea salt

½ tsp bicarbonate of soda

300ml (10fl oz) full fat coconut milk

2 free-range eggs

4 tbsp honey

1 vanilla pod, seeds scraped out