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.

Enjoy!

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

Chicken Nuggets

Chicken Nuggets

gluten-free option, dairy-free, nut-free option

Fakeaway Chicken Nuggets

Swap takeaway chicken nuggets for this delicious fake-away version, great for dinners, picnics, and packed lunches. Serve with tomato salsa dip, guacamole, mayonnaise (I love this sugar-free avocado oil mayonnaise from Hunter & Gather), or straightforward baked beans and sweet potato wedges.

This recipe also works for fake-away fish fingers.  Swap out the chicken for firm white fish like cod, halibut, or haddock cut into thick strips.

Ingredients

3 x 6oz chicken breasts (for 4 people)

1 egg beaten (or egg replacer if avoiding egg)

Dry ingredients: 

Mix a total of 10 tablespoons of any of the following:

oat bran

wheatgerm

ground flaxseeds

ground almonds

polenta

Pinch of garlic powder

How to make fake-away chicken nuggets

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.

You might also enjoy…

Shepherd’s Pie – with a twist!

Stir fried tofu with chop suey & rice

Houmous