Pumpkin & Prune Muffins

gluten-free option, egg-free option

Makes 12 delightful muffins

1 1/2 cups wholemeal self raising flour OR gluten-free self raising flour

1 teaspoon mixed spice

1/3 cup oats OR gluten-free oats

2/3 cup unrefined brown sugar

1 cup cooked mashed pumpkin (this equates to roughly 350g of uncooked pumpkin)

3/4 cup chopped prunes

1 egg, beaten OR egg-replacer

125g butter, melted

Sift the flour and mixed spice into a mixing bowl.  Add oats and sugar and mix together.  Make a well in the middle of the bowl and pour in the egg, pumpkin, prunes and butter.  Using a large metal spoon, stir quickly until the ingredients are mixed.

Drop spoonfuls of mixture into muffin cases, filling each case two thirds full.  Bake at 200*c for 20mins or until the muffins are golden, well risen and cooked through.  Leave to stand for 1 minute before putting them onto a wire cooling rack.


Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).

Chicken Nuggets

gluten free option, dairy free, nut free option

3 x 6oz chicken breasts (for 4 people)

Dry ingredients:  mix a total of 10 tablespoons of any of the following:



ground flaxseeds

ground almonds


Pinch of garlic powder

1 egg beaten (or egg replacer if avoiding egg)

Preheat oven to 200*C.  Brush a baking sheet with olive oil or coconut oil.  Dice the chicken breasts into cubes.   Put all the dry ingredients’ together in a bowl and mix well.   Dip the chicken into the egg then coat well in the dry mixture.  Place on baking sheet.  Bake for 10-15mins.

Serve with dips, salad, baked beans, oven chips, vegetables, baked potatoes…..whatever you fancy!  Enjoy!