Magazine News & Banana Zucchini Morning Muffins
If you've been a friend (online or in person) for some time you'll know about the annual
Gluten Free Scallywag Magazinethat I've produced the past two years, if not, umm where have you been? If you're new to my blog, then please, go check them out here'sVol 1 and Vol 2 (because there's deliciousness ahead and I want you to be able to bake that deliciousness!)
Go on, I'll wait....
The magazines feature a collection of gluten free recipes that are homebaked (and tested) for feasting and munching all year round. I created the magazines as an extension of the blog, so that there was one easy place you could go to for your gluten free Christmas baking needs. After all, I did create this space to share gluten free recipes with you, fellow gluten intolerant's, avoiders and Coeliacs alike and perhaps to occasionally vent my dislike of wearing certain shoes with particular outfits...
Ok. So, the good news I've been alluding to on Facebook : this year, I'm doing something a little bit different with the Gluten Free Scallywag Magazine, I'm sending the magazine to print!
Yoikes! I can't believe I've just put that out in the open (does a crazy slightly frightened kind of jig)*
The boutique magazine will be filled with gluten free meals and treats to inspire you all year round.
The magazine is being printed locally here, in Melbourne, and will be available in print in early December (just in time for Christmas).
An online e-book available for those who prefer to save the trees.
I'll be announcing further details about pre-ordering your copy shortly and if you'd like to order copies for your cafe, shop, larder or other fabulous four walled store please contact me at jas {@} glutenfreescallywag.com
*Well, technically it already was as my fabulous newsletter subscribers would have received a wee notice a few weeks ago. Thank you for your feedback by the way, it was very helpful. It's ok, you can sign up to read the gossip, I mean sneak peeks here.
Meanwhile, as I finish wrapping my head around the ins and outs of online stores(You can now order your copy here) cooking and shooting please grab your apron and whip up a batch of these delightful gluten & dairy free banana zucchini muffins. They've been made half a dozen times in as many weeks to get me through multiple flights back home, a dairy free birthday party (also nut free see substitutions) and the afternoon work attack of the munchies. They're light and full of delicious banana-ry spice. The addition of zucchini makes them, to me, nearly a breakfast food, so of course I cut down the sugar so they're just sweet rather than cloyingly so.
Enjoy them with a coffee and in a few short weeks you could even make a batch and enjoy one while flicking through your own copy of the Gluten Free Scallywag Magazine! Yooo, are you as excited as I am?
Banana Zucchini Morning Muffins
Makes 9 muffins
65g almond meal (or 50g desiccated coconut if you need to be nut free)
1/4tsp mixed spice
1/2tsp cinnamon
1/4tsp bi-carb soda
150g plain gluten free flour
1/2cup light olive oil or vegetable oil- I received some light olive oil from Bertolli that worked perfectly
100g castor sugar, I've been using raw castor lately, I love the flavour
1 egg
1tsp vanilla
1/2cup mashed banana - the blacker the better
1 1/3cup (1 large zucchini) grated zucchini, excess juices squeezed out
method
Preheat oven to 170degrees celcius and line a muffin tray with 9 paper cases.
Whisk together the first five ingredients in a large mixing bowl.
Whisk the next five ingredients in a large jug to combine.
Pour the wet ingredients into the flour along with the zucchini. Stir until just combined. Spoon into muffin cases and bake for approximately 16-18minutes until a skewer inserted comes out clean.
Cool on a wire rack. Delicious warm or at room temperature.
Will keep for 3days in an airtight container. Perfectly fin on the 3 or even 4th day, simply nuke in the microwave for 10seconds to warm up and soften.
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