raspberry quinoa muffins with an almond crumb (vegan)

30th April 2017


This garden breathes beautifully of our time here……

4V7A1311_1980x1297 4V7A1315_1980x1297 4V7A1314_1980x1297

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

 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

rhubarb raspberry rye crumble

28th April 2016

rhubarb raspberry rye crumble

I love how the rhubarb plant emerges out of nowhere, uncurling from the ground into huge umbrella-like leaves and vibrant stalks that are a welcome sight in a garden when it is in the in-between season stage.

A few tips when harvesting rhubarb :

Rhubarb is mostly harvested in spring and early summer.  The stalks are crisp and tastier earlier on; as the season progresses stalks become woody and tough.

I recommend not to harvest any stalks during the first years growing season, to allow your plants to become established.  By the second year harvest for a week or two, and by the third year you can harvest for an 8 – 10 week season.  To keep the plant strong, pick a few stalks at a time, as you need them, and pick when they are 12 to 18 inches long, always leaving at least 2 stalks per plant to ensure continued production.

To harvest, tug each stalk downwards with a gentle twist at the base of the stalk rather than cutting it.  Be sure to compost or discard the leaves as they are poisonous and should never be eaten.

rhubarb leafrhubarbrhubarb stems

In Ayurvedic Medicine, rhubarb is often given to children and the elderly in combination with ginger root for stomach troubles of all kinds. It has astringent properties which tone the gut and helps remove waste while the anti-inflammatory and anti-bacterial qualities help in healing an inflamed intestine.

close up

rhubarb raspberry rye crumble

Recipe from Tara O´brady – Seven Spoons.

Serves 8 – 10

`There does appear to be a lot of sugar; both raspberry and rhubarb are sour, and the amount of sugar keeps it all in balance´.  

The original recipe uses tapioca flour; I found better results with cornflour.  I have also made this using half the rhubarb and replacing with apple, the results were also delicious.  By far the best fruit crumble I have made to date and has become a favourite.  As requested by certain family members I increased the streusel topping.  Nothing beats the rich, heady scent of baking raspberries that will fill your kitchen.

streusel topping 

¾ cup/170g unsalted butter, softened

¾ cup/150g light brown sugar

¾ tsp fine-grain rock salt

1 ½ cup/165g old-fashioned rolled oats

¾ cup/100g all-purpose flour

½ cup/75g rye flour

¼ cup plus 2 Tbsp flaked almonds (45g)

¾ tsp cardamom powder


900g rhubarb, trimmed and cut into 1 cm pieces

565g raspberries, fresh or frozen

juice from ½ lemon

¾ cup/150g light brown sugar

¼ cup/25g corn flour/tapioca flour

¼ tsp fine-grain rock salt

1 vanilla bean


1.  Preheat oven to 190C/375 F.  Grease a  13 x 6 – inch baking dish with butter.

to make the topping 

2.  In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until fluffy, about 3 minutes.

3.  Scrape down the sides of the bowl and turn the speed to low.  Sprinkle in the oats, flours, almonds, and cardamom; let the machine run until the ingredients are incorporated and the mixture starts to gather into a rough streusel, 3 to 5 minutes, scraping down the bowl as needed.  Keep in a cool spot or covered in the fridge while you organise the filling.

A few times I made this the streusel topping became quite doughy rather than flakey when mixing; it wasn´t a problem as once it sits in the fridge for a bit it is easy to break up with the fingers and crumble over the top.

to make the filling 

4.  In a large bowl, combine the rhubarb, raspberries, lemon juice, sugar, cornflour, and salt. Split the vanilla bean down its length, scrape the seeds into the bowl, and add the pod as well – fold everything until the cornflour disappears.

rhubarb filling

5.  Tip the fruit into the prepared baking dish, including any collected juices.

6.  With clean hands, crumble the streusel over the filling, in haphazard and uneven heaps.

7.  Place the dish on the prepared baking sheet and bake until the juices are gurgling with large bubbles and the topping is golden brown, 50 minutes or thereabouts.

8.  Cool on a rack for 30 minutes before considering eating.  Serve warm or cold, with vanilla ice cream or thick yoghurt.


Goodness shared from Stacey

raspberry coconut ice cream & a childhood story

25th June 2015


My fondest memories are of eating bowls full of homemade ice cream.  My mother’s recipe was very different from this and was made with condensed milk and sugar, wickedly sweet.

When I was younger, we would spend our holidays in a hut on an island off the North Queensland coast. I call it a hut because that is what it was – corrugated iron walls and roof, wooden beams, a concrete floor.  It was an open plan with bunk beds lined up against one wall for us four girls and my parents to sleep in, and the kitchen and dining room on the other side. The windows were shutters held up by a wooden beam.

I remember coming in hot and thirsty from a day of rock-hopping, swimming, shell collecting or exploring, and sitting down to a cold bowl of homemade, sweet ice cream.  Replenished, we were up and out the door again.  The only way of getting to this island was by boat, and we would take all the supplies we needed for those two months, as there was no electricity or corner store.

We lived on fresh fish, oysters and crab caught and cooked over fires.  The light was by kerosene lamps, and we had two kerosene fridges to keep things cold.  In the later years, we had a generator.

Xmas was always spent with a large gum tree branch decorated with our own hand-made ornaments.  We had a rainwater tank that supplied our water.  Our shower was a tin hanging from the ceiling my parents would fill from the top.  To release the water from the holes made from nails, you pulled a wire lever and the water emptied. It was barely enough time to clean yourself. The hottest part of the day was spent climbing the enormous boulders and lying in its shade, watching and making shapes in the clouds.  Late afternoon was spent sitting on the beach after the tide went out, sifting through the mounds of shells washed in from the ocean, bagging them up to take home.

This ice cream reminded me of those holidays.  It was such a wonderful place where man and technology had not yet spoiled its beauty and peace. Today, there is electricity on the island, but much remains unspoiled.

IMG_8781IMG_8831 IMG_8774IMG_8776IMG_8829 IMG_8830

Cape Upstart Bay, North Queensland Australia

(I am the younger one, then my sisters Donna, Shelley and oldest, Kerry)


When making ice cream, a blender or food processor is necessary.  If you have an ice cream maker, follow the directions for use.  If you are like me and do not own one, making ice cream without a machine is possible.  It just needs a bit more time and work, and the results come out slightly less creamy but oh-so delicious.

a few tips 

  • Ensure all ingredients are cold before blending and freezing – this helps achieve a good texture.
  • To achieve a rich and creamy texture, it is very important to add fat.  Full-fat coconut milk and nut butter are a great addition to an ice cream mixture.
  • Covering the bowl or container in the freezer is essential to prevent ice crystals from forming.
 raspberry coconut ice cream

Serves 4 – 6

Inspired by this site  (I ended up buying their ice-cream e-book – for a lot more future ice-cream making!)

This was my first attempt at making ice cream, and I must admit I was surprised at how straightforward and easy it was and how delicious the result was.  A perfect welcome to these warmer days. I usually need to try a recipe twice or more before I am content with the final outcome, but there was no need to with this one.  I added a lot of berries as the coconut taste comes through, and the texture balances between ice cream and sorbet.  You could use this as a base and replace it with any berry you would like.


1 can full-fat coconut milk (place the can in the fridge for an hour or overnight before using)

¼ cup liquid sweetener of choice (maple syrup, honey, brown rice syrup) + 2 Tbsp – divided

2 tsp vanilla extract

3 cups frozen raspberries – divided

Line a loaf tin with waxed paper on the base and sides.


1.  Place the cold coconut milk, ¼ cup maple syrup, vanilla extract and 1 cup frozen raspberries in a blender until smooth.

2.  Pour the mixture into a bowl, cover and place the bowl in the freezer – mix with a fork or a small beater every half an hour for three hours.  When mixing, make sure you bring the frozen outer edges into the unfrozen middle.


3.  Just before the last stirring session, add 1 cup whole raspberries and gently stir into the ice cream mixture.

4. Pour the very cold berry mixture into the lined loaf tin for easier scooping.

5.  Place the remaining 1 cup frozen berries and 2 tablespoons maple syrup into the blender or food processor – blend until smooth, then pour this onto the ice cream mixture.

6.  Swirl through with a fork, tightly cover with cling film and place in the freezer until frozen (3 – 4 hours).  Allow to thaw for 15 – 20 minutes before serving.


Goodness shared by Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie