This garden breathes beautifully of our time here……
and deeply grateful for the gifts it has given……
raspberry quinoa muffins with an almond crumb
Makes 10 muffins (I use these sized baking cups)
A recipe I make often based on this Plum Millet Cake, the sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the raspberries. These muffins are tender, fragrant and light. The maple syrup can be replaced with ½ cup brown sugar plus ¼ cup/50g almond milk.
I made my own muffin liners by tearing up 12 x 12 cm square pieces of baking paper and pressing them down into the tray – if you grease the tin beforehand the liners behave nicely. If you don’t have a muffin tin, this recipe can also be made as a cake, may need to increase the baking time.
for the quinoa
¼ cup/50g quinoa
½ cup/125ml water
for the almond crumb
½ cup/45g flaked almonds
2 Tbsp/25g brown sugar/coconut sugar
2 Tbsp/45g maple syrup
for the cake
1½ cup/210g whole-spelt flour
1 Tbsp aluminium-free baking powder
¾ cup/220g maple syrup
⅓ cup/65g mild-tasting olive/coconut oil
¼ cup/50g almond milk
1 Tbsp vanilla extract
zest of 1 lemon
¼ tsp fine rock salt
150g frozen/fresh raspberries
cook the quinoa
1. Rinse and drain the quinoa, place in a pan, add water, and bring to a boil; then reduce heat to maintain a rapid simmer – simmer for 15 – 20 minutes, uncovered, until the water has evaporated. Turn off the heat; cover and let sit for 10 minutes, then measure out 1 cup/130g cooked quinoa – set aside.
2. Preheat the oven to 180C/350F and fill a muffin tray with 10 liners.
prepare the almond crumb
3. In a small bowl place the flaked almonds, sugar and maple syrup, stir to combine – set aside.
prepare the cake
4. In a large bowl, whisk together the flour and baking powder; set aside.
5. In a medium jug, whisk together the maple syrup, oil, almond milk, vanilla, lemon zest, salt and cooked quinoa.
6. Make a well in the centre of the flour mixture and pour in the wet ingredients, and using a rubber spatula, stir until well combined, then gently fold in the raspberries – be careful not to over-mix.
7. Scoop the batter into muffin cups, filling them all the way to the top using a spoon or an ice cream scoop. Spoon a teaspoon of the almond crumb on top of each muffin.
8. Bake for 30 – 35 minutes, until golden or a toothpick comes out clean. Take the muffins out of the tin and place them on a wire rack to cool.
Serve with a generous dollop of Greek yoghurt.
Goodness shared by Stacey
