by Linn Thorstensson | Mar 7, 2019 | Recipes
I have been running this blog for just over five years at this point, yet I feel like I still have really no particular structure for how and when to put out content in a more organised and orderly fashion… Maybe it is because this space doesn’t earn me any money directly. Indirectly sure, because it serves as part of my marketing strategy and is a continuation of putting my message and my voice out there.
Maybe my blogging often feels so hap-hazard because I don’t tend to have a longterm schedule of what to write when but much rather prefer to let my inspiration and creativity guide me… Then there’s of course finding the time to cook, test, style and edit photographs and recipes. And life gets in the way sometimes. Paid gig takes preference. Rest becomes important. Normal stuff. Life in general.
It’s been ages since I planned, cooked and styled some new recipes. I feel like I’ve been floundering about a bit over these past few weeks since the start of the year. Perhaps this is not entirely true but my blogging has definitely been an afterthought.
The recipe I am sharing with you here, is one that I adapted from one of my all-time favourite food writers and cooks, Emma Galloway. I simply cannot tell you how much I love her work and both of her cookbooks, My Darling Lemon Thyme and A Year In My Wholefood Kitchen is my all-time favourite books and the ones I use the most, if I want to follow a recipe.
During my late teenage years I used to use baking as a stress reliever. I used to take a night of from studying and then try a new recipe for a cake or some cookies from the classic Swedish book “ Sju Sorters Kakor” (“Seven Types Of Cakes”).
I don’t what it is about baking that feels like such a stress reliever. Sure you will hopefully get something nice and tasty at the end of it, but that’s not necessarily the main point when you bake with the intention of stress relief. It can be this opportunity to be present with the moment.
The reading of the recipe, weighing out the ingredients, mixing, observing the consistency forming, tasting (of course licking the spatula is compulsory!). Then keeping an eye on your cake or cookies or whatever it is you are baking, watching it patiently until you can see the rise and a heavenly aroma is wafting through your kitchen. And finally, when your baked cake has cooled (at least sufficiently for your mouth not to get scalded), tucking in, filling your senses with the magic that comes from mixing sugar, butter and eggs in suggested ratio and baked to perfection.
Some people say that baking is an exact science, but I am not fully convinced… Baking like anything else does allow us to learn from observation, a willingness to fail and a willingness to try. A bit like other things in life that are worth doing.
Blueberry Banana Muffins
(Slightly adapted from Emma Galloway’s original recipe)
Makes 8 small muffins
2 large bananas over-ripe, mashed
2 eggs
3 tbsp olive oil
2 tbsp maple syrup ( I have tried them without and then are more bread-like than cake-like then)
20g porridge oats
110g ground almonds
½ tsp baking powder
A pinch of salt
A handful of frozen blueberries
Preheat your oven to 170˚C. If you have a muffin tray line it with ten paper cases. If you don’t have a muffin tray you can place the paper cases directly on a normal flat baking tray.
Place ground almonds, porridge oats and baking powder in a large bowl and stir together.
In another bowl whisk together the mashed bananas with the two eggs, maple syrup, olive oil and a pinch of salt. Which until you have a smooth mixture.
Add the mixed dry ingredients to your wet mixture, mixing well. Add the frozen blue berries and give another stir to make sure they are evenly distributed.
Spoon the muffin mixture into the paper cases and fill about 2/3 up.
Place the tray in the preheated oven and bake for approx. 35 min or until a skewer inserted in the middle comes out clean. They should have risen and golden looking.
Remove from the oven and let cool a few minutes before transferring them to a wire rack to cool completely. I know it is really challenging to wait, but unless you want to consume the paper as part of your muffin, I strongly recommend holding off until they have cooled completely. Then the paper case comes off a lot easier!
These muffins, since they are flour free are very moist. They store well for a few days in the fridge and they freeze well too. Great portable snacks or as a quick breakfast option.
by Linn Thorstensson | Nov 5, 2014 | Dairy free, Gluten free, Healthy Foods, Healthy Treats, Paleo, Recipes, snack, Sugar free, Vegetarian
We’re turning one! A little over a year ago this food blog was born. It all started with an idea that it would be so much more fun to cook, photograph and blog about the food I cook in my own kitchen and the type of food I recommend to my clients. Getting a brand new website built last year brought it’s own challenges but has it been worth it? Oh yes. And I hope you think so too.
I’m delighted to have so many people stopping by here each month, a few 1000 of yous now (!) And even more people over on Instagram. Heading for 10K now. This time there was about 500. How things change. So many things has happen this year. So many opportunities opening up. Guest blogging, cooking demos, online programmes (in the pipeline) and new friends. I’m so grateful.
Anyway. To celebrate Straightforward Nutrition’s blog first blogiversary I have teamed up with Waifair.co.uk to give one lucky reader here the opportunity participate in a Giveaway on the blog.
If you want to be in the draw to be given a £150 voucher to spend on kitchen appliances over on their site, this is what you need to do:
I believe sharing is caring and that we can all learn from each other to lead healthier and happier lives, so to be in the draw Leave a comment below, on this post, about the ONE Change you have made to help you live a healthier life. This could be anything from a change in habit or mindset to making shopping lists /menu plans or what ever it is that you have changed in order to live a healthier life and that you found made a profound difference.
I can’t wait to hear what brilliant changes you have all made! Please note the draw will close on Nov 20th. So do drop us a line before then.
**N.B Unfortunately this competition is only open to Irish & UK residents. I hope I will get an opportunity to run another giveaway in the future for the rest of you.**
I was tossing with the idea of making something savory as to celebrate with but somehow I just felt it would look a little weird sticking a small flag on a slice of pizza… Maybe next year!
These little lemony paleo muffins were actually featured as the recipe of the month on my old website, a long way back. And there wasn’t a pretty picture to go with it then either so what better excuse to make them again. If you like lemons, poppy seeds and want to bake something Paleo and gluten free, chances are you will like these muffins.
As far as gluten free go and baking with almond flour these are very easy and does not have an ingredients list the length of your arm, which is so often the case with gluten free baking. Gluten free baking is an art in itself, and I with confidence, hold my hand up, declaring it’s one I have yet to master. You really need to know what you are doing and, cooks like me which often just “add a little of this” and “a little of that” do better when strictly adhering to someone elses tried and tested recipe.
Almonds are a great source of potassium, magnesium, calcium, zinc and vitamin E. They are also a good source of unsaturated fatty acids as well as protein. If you make your own almond meal from whole almonds, leaving the skin on, you will get plenty of fibre too.
Lemon Poppy Seed Muffins
Makes 8 small muffins (they are seriously filling so no need to stuff yourself)
2 eggs
1/4 cup of oil of your choice – I normally use a nice fruity olive oil but I’d imagine melted coconut oil would work well too.
3 tbsp of clear runny honey – Local & Organic preferably
1 tsp vanilla extract
2 1/2 tbsp of lemon juice
2 1/2 cups of almond flour – 250g of whole almonds will yield this amount when ground
2 tsp poppyseeds
1/2 tsp of baking powder
A pinch of salt
Lemon zest of one lemon, finely grated
Preheat your oven to 180C. Place eight small muffin cases in a muffin tray. Or use an ordinary baking tray if you don’t have one.
Start by separating the egg yolks from the egg whites. Leave the yolks in one bowl and the egg whites in another one. In the bowl with the egg yolks, add honey, lemon juice, oil and vanilla extract and mix together well. Add in your dry ingredients and mix until you have a stiff batter.
Now proceed to whisk your egg whites until stiff peaks are formed. I normally do this by hand as it is such a small amount. Try using a large bowl so you can get plenty of air in . Or use electric whisks and spare yourself a work out. Gently fold the egg whites into the batter. Taking care to make sure it gets well blended but try not to be too heavy handed as the air from the egg whites is what will make your muffins nice and fluffy.
Spoon the batter into the muffin cases, filling them to about 2/3. Bake for about 20 min in the oven. After 10 min place a sheet of tinfoil loosely on top to prevent the muffins from burning while they finish baking. They are ready once a scewer comes out clean. Keep a close eye as they get too dry very easily if left in for too long.
Place the muffins on a wire rack and allow too cool completely before tucking in. Any leftover muffins will keep for up to a week if kept in a cool dry place in an airtight container.
Don’t forget to leave a comment below about The One Change you have made to make it easier to live a healthier life, to be in the draw for £150 to spend on some useful kitchen appliances to make you cooking easier!
And thank you for stopping by over the past 12 months 🙂
