Is it safe to confess that I had chocolate cake and coffee for dinner?? Plagued with guilt and feeling remorseful I wanted to share this with you. Just to dispel any notion that I was this incredibly healthy disciplined person, there are times too when I have food issues and "fall off the wagon". Let me tell you, I'm the type that does not stop at one piece when it comes to sweet treats. I can treat myself many, many times and I suffer for it as the carbs overload my system. It's moments like these that I wish I was French or at least blessed with the restraint gene that most French women have when it comes to eating. I have nothing but praise for Mireille Guiliano's best selling book French Women Don't Get Fat. It saved me after my second child was born, shifting those last stubborn kilos. And to this day I still put into practice many of her tips except, on occasion, the overeating. I love baking and writing a food blog is perhaps a recipe for disaster when it comes to weight. I have been fortunate that my weight is fairly stable as there are a few food rules that I try to follow. However this post is not supposed to be about dieting, I will admit that I do work at keeping things in harmony.
Back to the cake, it was a Cardamom scented Chocolate Cake frosted with chocolate icing and topped with sweet strawberries from Jordan. Wholegrain, vegan and sweetened with maple syrup. But I have to apologise as this is not the subject of this post, I promise to feature this in another post. I want to footnote an explanation that the cake was for my son's first birthday, 12 months have passed already!
With a brand new computer I'm back to sharing more food adventures, these Lemony Millet Muffins are so good. They are inspired by Heidi Swanson's Millet Muffins from Super Natural Every Day. The combination of crunchy millet and sun-kissed lemons works like a dream. If Nigella Lawson is the domestic goddess than Heidi Swanson is the Vegetarian equivalent in the blogosphere. She has amassed a huge collection of tried and tested recipes on her popular blog 101 Cookbooks, the inspiration for this blog. It's a great resource for anyone starting along the vegetarian path as she does include dairy and eggs in her diet.
Super Natural Every Day is a gorgeous cookbook. I've spent hours pouring over the pages and have experimented with a few recipes, with much success I should add. It's a thoughtful and lovingly produced extension of her popular blog. The type of book I dream of creating one day. The photos are beautiful and the recipes easy to prepare. I have changed her muffin recipe to suit my preferences hence my version is without the eggs and dairy. These will easily become my favourite recipe for muffins, it's delicious and wholegrain to boot.
Lemony Millet Muffins
1 3/4 cup wholewheat pastry flour
1/4 cup raw millet
1/2 cup maple syrup
1/2 cup rice milk
1/2 cup coconut milk
1/3 cup olive or macadamia nut oil plus more for greasing
Grated zest of 2 lemons
1 tbsp lemon juice
1 tsp baking powder
3/4 tsp bicarbonate soda
Pinch of salt
Preheat the oven to 180 degrees celsius/350 degrees fahrenheit. Makes 8 standard muffins, lightly grease a muffin tin with the oil.
Place the flour, millet, baking powder, baking soda and salt in a mixing bowl and whisk together. In a separate bowl, mix the lemon juice, lemon zest, maple syrup, rice milk, coconut milk and olive or macadamia nut oil. Add this to the dry ingredients and stir until just combined. Leave to sit for 10 minutes, this will firm up the wet batter.
Spoon the batter into the muffin tin, filling them up close to the rim. Bake for approximately 20 minutes or until a skewer when inserted comes out clean. Remove from the oven and let them cool for 5 minutes in the tin before turning them out on a wire rack to cool completely. Makes 8 muffins.