So today I took my own advice, inviting a friend for brunch (and madly doing a cleaning spree in honour of her arrival).
Some of you are blessed to know my friend Sammy; we go back a long way - pre-blogs, pre-kids - so even though we live a fair distance apart and our paths no longer cross naturally, we are making a conscious effort to stay connected and book in regular hang-out time.
|[Sammy and "Grace" - my Friday morning brunch date]|
At our last coffee date I promised to make her brunch (she'd seen how I made brunch for Deb, and was keen to have her turn; it might become "my thing").
|[The juice is a new flavour from Just juice: Kiwifruit and strawberry = YUMMO]|
Day before yesterday I get a text, "Oh and I better let you know that I'm gluten free and sugar free! Haha!"
Oops, so no waffles then. Omelettes are go, but what about something desserty? To nibble on while sipping coffee?
Google Search to the rescue. After a few false starts, I landed on a blog, "Gluten Free with LB", and found a nice simple recipe that seemed to fit the bill.
With just a few substitutions I was able to whip up a batch of THE MOST DELICIOUS honey-and-blueberry muffins. Sooooooo good, healthy AND delicious, I just had to share the recipe with you all, so you can make them for your guests (the ones you invite over to motivate yourself to get tidying, remember?)
The muffins were a hit, as was the (oops slightly burnt) omelette and we thoroughly enjoyed our catchup (even venturing into politics, as you do). Next time I'm going to Sammy's house.
Blueberry Honey Muffins (SUGAR & GLUTEN FREE)
Original Recipe found here
3/4 Cup of gluten free all-purpose flour
1/3 Cup of Rolled Oats*
1/4 Cup Yoghurt
1/3 Cup melted Honey
30grams(2 Tablespoons) melted Butter
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon vanilla extract
3/4 cup frozen berries
[OPTIONAL CRUMBLE TOPPING]
1 tablespoon melted honey
1/4 cup oats*
Pinch of salt
- Preheat your oven to 180oC.
- Combine all the ingredients until just combined; add the blueberries last.
- Spoon mixture into lined muffin tins and sprinkle over crumble topping.
- Bake for 20-25 minutes or until golden and set.
- Makes six largish muffins (perfect to serve for morning tea with a friend or two)
*OATS: Most Oats are not truly gluten-free as traces remain from the processing/harvesting methods, therefore if you are coeliac and cannot tolerate traces of gluten, you should substitute dessicated coconut for the rolled oats and use chopped walnuts (or similar) in the crumble topping.
So.... who's next for brunch???!