Everyday I spend an hour from Manly to Sydney and return.
At the beginning I used to read (amazing books of vampires, ware wolfs, zombies, etc.. ) and know that my Ipad have a new configuration, I can’t because it says that the books are no longer available in this country. Which is extremely rare, given that I bought them.
Well, now that I can not longer read, I can write or sleep. That that’s what I do on my way back.
Last week was about muffins. Why, you may ask. And the answer is that I’m still using the gluten free book, and it is cheaper to do two recipes, than just one.
The great thing about cooking is that there is an enormous variety of thing that you can cook; keeping the main ingredients and changing some of them, you can have two , three or more for a lower price.
This is not the case, and for the sake of all readers, the next post will be about savoury muffins.
140 g almond meal
100 g ground hazelnuts
2 tablespoons cornflour
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoon baking powder
4 egg white
240 g vergeoise sugar
2 tablespoon canola oil
chocolate chips to decorate
This very easy to cook, but just have in mind that you’ll need a blender o mixer to get a nice and soft meringue, or otherwise you’ll probably have a sort of past that won’t give you the puffy texture that muffins have, or that the grate muffins have.
To star you’ll need three bowls, a wooden spoon, an oven, a mixer, paper cup muffin cases, a 12 muffin pan and a sink to wash everything you use.
First, pre heat the oven to 180’C. Second, smash the bananas on one bowl; on the second one put al the dried ingredients except for the sugar and the chocolate chips and on the third one mix the egg whites with the sugar, until stiff.
After those four steps, gently incorporated the oil, bananas and dried ingredients into the egg white bowl. Now, fill the paper cup muffins, that should be on the muffin pan, add chocolate chips on top and bake of 25 minutes or until the skewer inserted into the middle comes out clean.
Wait until it’s cold to serve.
You can eat this with butter and vegemite like the Australians; with chocolate, jam, sugar, strawberries, or plain.
The book gives you a delicious tip, that is good with green tea.