Sugar and wheat free muffin recipe
Little Miss Green’s behaviour changed over the past few weeks. She was very argumentative, seemed very frustrated and angry and wet the bed a few times.
We had some good chats about anything that was on her mind, but she couldn’t come up with anything. Then she asked me a couple of times to test her foods. “Something’s not right” she told me.
Like the great parent that I am, I ignored her wisdom and continued feeding her in the usual way.
A week ago, she asked me to test her again. Sighing, and anything for a quiet evening, I agreed.
Well, waddya know. She tested with an intolerance for sugar, wheat, sunflower oil, carrots (I give her them every day – healthy right?) and potatoes
How bad did I feel?
The results were instant. As soon as I gave her the foods to hold she was itching, jumping about, acting fragmented, angry and unable to sit still.
She’s really good at putting her mind to things; so once I explained what foods were in what recipes she was determined to give things a go.
I had a new child in just 24 hours. Calm, polite, attentive and sleeping well (with no wet bed in the morning).
It’s pretty easy to adhere to dietary guidelines during the week; Sunday though is a bit of a special day. We have a roast dinner and ‘something decadent’ for pudding. For something decadent, read chocolate and cream flavoured sugar and wheat.
Off to the kitchen I went to experiment and I came up with these muffins. They aren’t your usual light, airy muffins; they are a bit crumbly. But the taste is there and they satisfied a 7 year old’s palette:
Recipe for 12 sugar and wheat free muffins
Combine in a bowl:
6oz barley flour
2oz rye flour
1 tsp bicarb (I don’t know why I didn’t use eggs; I think that might give a better texture and will try it next time)
3 tbsp cocoa powder
Rub in 6oz butter or vegan alternative
Stir in 6tbsp pure apple juice concentrate (the stuff that has the consistency of syrup), made up to 1/4 – 1/2 pint with water until you get a thick, spoonable batter.
Place in muffin tin and bake at 180 for 20 mins
If you have any wheat / sugar free tried and trusted recipes, please let me know!