Regular readers will have no doubt heard read me mention my stepdad Phil a number of times. For the newbies, here’s the low-down. I love my Stepdad. A lot. When it comes to health we don’t always see eye to eye (and that’s putting it politely).
Continue reading Phil-friendly Double Chocolate Chip Cupcakes
Is it just me or is Monday the perfect day to get your procrasti-bake on? I’m on swot-vac and with my next exam not until next Friday I’m not feeling much urgency yet. There is no guilt in leaving the books for a little while and following my instincts in the kitchen – my own personal form of therapy (that and barefoot beach walks).
The other day I had the idea to make a muffin recipe that included bone marrow (after this bone marrow custard recipe went down a treat with my family).
Yesterday a miracle occurred in my kitchen. You see, for years I’ve been trying to perfect gluten free crepes for mum and I keep falling short. Most gluten free pancake recipes are thick and fluffy, as they are easier to flip and if you do find crepe-style instructions, they use buckwheat flour (mum doesn’t like this) or conventional pre-mixed GF flours (full of refined ingredients and usually additives too!).
I’ve had so many positive comments about my favourite GAPS muffins lately. Thanks to everyone who has given them a go and loved them. When I made this variation the other day, I knew I just had to share the recipe.
I know it must seem like all I post about is muffins lately. Let’s be honest I’ve linked these muffins in countless posts and just recently shared this recipe with you all as well. There is a reason for this muffin-obession however. They are quick and easy to make, keep for a week in the fridge, are a nutrient dense source of fuel and taste absolutely delicious.
You may remember this post where I shared that my healing (for lack of a better word) “journey” is changing directions. If not, you might like to go back and have a read.
I personally love banana pancakes or pumpkin pancakes on those occasions where I want to relive my childhood where ‘breakfast for dinner’ was a regular occurrence. I actually enjoy the aforementioned recipes more than the ‘glutenated’ (a word which here means; “containing gluten”) pancakes I devoured in my youth … That said, Mamma T doesn’t isn’t quite ready for fruit and veggie-based flapjacks … she wants ‘normal’ pancakes. Sighs.
It was my first birthday on GAPS and as I’m still not vining with fruits or sugars (or even too many nuts). Raw cake wasn’t an option this year. I genuinely didn’t mind. I was too busy cooking up delicious cauliflower mash/onion soup (leftover mash blended with sautéed red onion, garlic, broth , tallow and pink salt) and GAPS muffins.
This cake was a result of being in year 12, studying hard and getting to the end of the day and needing a big bowl of chocolate cake all to myself that I could chip away at whilst indulgently watching a few episodes 7th Heaven. Don’t even judge me!
