Hi there. We are back.
After one week of snuggling/adoring/talking/singing/kissing/feeding/diaper-changing little Elsa we feel it is time to start spending some time in our Green Kitchen again. Fear not – all you loving mums and dads out there – we will not take our eyes off of her just yet. Instead we will start out easy, with some recipes we tried out at the last week of Luise’s pregnancy. And as we start cooking in the future it will always be with one hand on Elsa and one hand stirring the spatula.
We came up with this recipe while dreaming of all our upcoming spring picnics. Vegetable packed muffins are perfect as picnic-food since they are easy to bring and taste good both warm and cold. We took it as a challenge to make them gluten free. Eat them with a salad, or as we did, with some homemade hummus in between. Now we are just hoping that all the snow will leave Stockholm soon.
Gluten Free Spinach and Carrot Muffins
Makes 12 small muffins
1 cup buckwheat flour
1/3 cup cornflour
1 tsp baking powder
3 tbsp flax seeds (milled) or boiled quinoa
1/2 tsp salt & pepper
1/2 tsp nutmeg (grated)
1 cup yoghurt (we used a dairy-free soygurt)
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)
top with: 1/4 cup pumpkin seeds
Set the oven at 350°F. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.
Please, please snow go away now so that we can eat our muffins outside.