Nate’s Kefir Blueberry Muffins

blueberry kefir muffins Loula Natural

When my son turned one I thought- “the speed time flies is bonkers”. He is my 2nd child and I felt like I blinked and suddenly he was walking and talking . Anyway for his party brunch I wanted him to be able to eat everything on the table.

This is my take on blueberry muffins. I love them and they are a firm favourite. The Kefir keeps them soft and moist, especially since they are gluten free. I made them without nuts so great for nut free gluten free lunch boxes. However almond meal for half of the buckwheat flour also works very well.

Ingredients

1 cup of oat flour/tapioca flour

1 cup of Buckwheat flour

1 tsp baking powder (Aluminium free)

1/2 cup Coconut Sugar

1 pack (2 cups) Frozen Blueberries

2 Cups of Milk Kefir (you could use sour cream or buttermilk I guess instead)

3/4 cup of coconut oil (melted if necessary)

3 Pasture raised eggs

2 drops Medicine Flowers Vanilla essence

Preheat oven to 180 degrees C.

Mix dry ingredients together (flour, baking powder and sugar). Fold in blueberries (this is Genius- thanks Gulchathaii) This prevents the blueberries form dropping to the bottom when the muffins are cooking.

Mix blueberries with flour

Whisk up the wet ingredients together (Kefir, eggs, vanilla) and add to the mix. I got a dry clumpy mix I wasn’t used to when making muffins. I added more Kefir to moisten them a bit (Buckwheat flour can suck up moisture!) But then as they cook- the blueberries also added some moisture and they came out great. I used a bite size silicon baking tray like this– perfect for portion sizes!

Kids and adults alike wolf them down and are asking for the recipe! So here it is! Enjoy. Let me know how you get on…..

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blueberry kefir muffins pin

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Homemade Chocolate

  This is how I make my Homemade chocolate-

1 Cup of coconut oil

(or half with half cocoa butter)

1 cup raw cacao

(or half and half with raw cacao nibs for a chocolate chip consistency)

Sweeten to taste with coconut nectar or maple syrup- or coconut sugar if you dont want it smooth. I have also sweetened with goiji berries, dates or simply with a tbs Peanut butter.

If you need to melt your coconut oil or cocoa butter use a bain marie over a bowl of boiled water- or use your dehydrator.

Blend ingredients in a food processor or stir in a measuring jug. Either lay out onto grease-proof paper in a sallow baking tin, in small chocolate molds or i like to 1/4 fill my silicon cupcake mold.

Place in the freezer and freeze until hard (between 30 mins to an hour) break up and store in glass container in fridge.

Homemade chocolateYou can add anything to this basic mix to flavour you chocolate. yum yum.  

Full of magnesium and b vitamins and antioxidants!

Pumpkin Bread

Pumpkin Bread Loula Natural

Pumpkin Bread

Works best when making mini loafs as they stay moist and not too dense.

4 tbs coconut sugar,

2 tbs coconut nectar

2tbs Olive oil,

2tbs coconut oil

1tbs Kefir (any-optional but makes it lighter)

400g Pureed pumpkin

¼ lemon squeezed

Thumbnail size of grated ginger.

1 cup Almond Flour,

½ cup Quinoa Flour

¼ coconut flour

1 cup All purpose gluten free flour/buckwheat flour.

1tbs poppy seeds

1 ½ tsp cinnamon,

½ tsp grated nutmeg,

1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)

1 ½ tsp baking soda,

½ tsp Salt

Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer.  Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.

Pumpkin Bread Loula Natural Pin

Beetroot Brownies

beetroot brownies

I love these brownies I have given them to ‘brownie haters’ and they have liked them!

Seriously rich and delicious brownies with way more goodness than the normal ones!

Ingredients

400g/2 1/2 cups Raw Beetroot peeled and roughly chopped (use plastic gloves if you don’t want to stain your fingers) then add to saucepan and boil/steam till tender.

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

100g/3/4 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).

You can then add more nuts, coconut or chocolate chips to the mix but I like to keep them plain

Heat oven to 180C and grease a tray bake pan. Roughly chop chocolate, and put in food processor with cooked beetroot, coconut oil and vanilla. Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in beetroot mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 20mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge. I dont think it needs a frosting but if you want one I like this;

My fave raw frosting from The Rawtarian…

1 cup dates

1/4 cup raw cacao (cocoa) powder

1/4 cup cold-pressed coconut oil (also known as coconut butter)

3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)

Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.

(http://www.therawtarian.com/raw-chocolate-icing)

 

As an alternative, my friend Siobhan has kindly shared her family favourite black bean brownies for when beetroot is not in season!

Siobhan’s Black bean Brownies:

1/2 cup of blended black beans (black beans and water blended to a gluggy consistency)
1tbsp oil
1 c sugar (I usually only do half though as the banana adds sweetness)

1tsp vanilla

1/2 large banana, mashed
1tbsp chia seeds, hydrated
1/2c flour (I use mostly oat with a bit of coconut and quinoa)
1/3c cocoa powder
1/4tsp baking powder
1/4tsp xantham gum
1/4tsp saltPreheat oven to 175C. Grease pan.

In a medium bowl mix bean mixture, sugar, vanilla, mashed banana and chia seeds. In another bowl combine dry ingredients. Gradually stir dry ingredients into wet, until well blended.
Bake for 20-25mins or until brownie starts to pull away from edges of pan.
Let cool then cut into squares.

 

Enjoy and let me know how they go

Baked Pumpkin Donuts

Baked Pumpkin Donuts Loula Natural

I have been finding out about my home country in the past few month, my new and old friends have made me aware of places I have never been before. Recently my great friend Angela took me to one of her favourite places and now also one of mine!!! I saw this recipe before and so needed the donut pan to make it. I found them in Shanghai St- Thanks Angela xx

I have adapted this recipe to make it Gluten/dairy free. The pumpkin makes it incredibly moist unlike some of the really dense gluten free bread I have been making previously. You could probably also use sweet potato, but I like pumpkin as it is now in season. I have used canned but its even more tasty when you cook up the pumpkin yourself and puree it. Let it cool and its ready for the recipe.

1 cup all purpose gluten free flour/buckwheat flour

3/4 cup almond flour (optional I have also substituted coconut flour for when Eva takes them to School

1 1/2 teaspoons baking soda

1tsp milk/water kefir

1/2 teaspoon salt

1 teaspoon

1/3 cup coconut oil Pumpkin spice mix

1/2 cup coconut sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup oatmilk (any milk)

Preheat oven to 200c. Butter a donut pan and set aside. In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.

In a large bowl, or a the bowl of a kenwood mixer, fitted with the beater, whisk oil, coconut sugar, egg, vanilla, pumpkin, and oat milk until combined.

Slowly add the dry ingredients into the mixture- I did it spoon by spoon and stir until just combined, do not over mix batter. Using a pastry bag, fill each donut cup with the batter. Pipe out a nice circle, not too full as they will rise up a bit. Bake for 11-13 minutes, until donuts spring back when gently pressed.

Turn donuts onto a wire each and allow to cool for a few minutes- if you can!

Baked Pumpkin Donuts Loula Natural Pin

 

for coating: 2 tbs coconut oil 1/3 cup coconut sugar 1/2  tablespoon cinnamon While the donuts are cooling, put the coconut oil in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with oil and roll in cinnamon sugar mixture. Serve immediately.

I refilled the piping bag and clamp both ends and put in the fridge to make another 6 tomorrow and the next day!!

I have also made these as ‘donut holes’ and they are just as yummy- if you dont have the donut pans!

 

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy- but if you are anything like me- if they are made they are eaten!! I like them warm and fresh**

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