This Norwegian recipe will enrich your Christmas and New Year's table perfectly. Your guests or family members will be delighted. We'll warn you right away: the dish is very nutritious. Also, if you cook too many servings, as usual, you can make wonderful salmon-based borsch. That's why we write down this recipe here. It is best […]
And little tip from me:
If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.
Say goodbye to muffins from a box … for good.
These are so easy to put together and so much better for you!
Ingredients:
FOR MUFFINS:
2/3 cup (160 g) chickpeas, rinsed and drained
1/2 cup (115 g) plain Greek yogurt
1/4 cup (80 g) honey
2 cups (240 g) brown rice flour or unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup (60 ml) vanilla almond milk
2 egg whites
2 teaspoons pure vanilla extract
1/4 cup (50 g) coconut sugar
3/4 cup (112 g) organic blueberries, fresh or frozen
FOR CRUMBLE TOPPING:
2 tablespoons (16 g) brown rice flour or unbleached all-purpose flour
2 tablespoons (28 g) unsalted butter
2 tablespoons (24 g) coconut sugar
Directions:
Preheat the oven to 375°F (190°C, or gas mark 5). Spray the cups of a
muffin tin with nonstick spray.
To make the muffins: Combine the chickpeas, Greek yogurt, and honey in a large measuring cup. Use an immersion blender— a blender or food
processor will also work—to puree until smooth.
In a large bowl, add the flour, baking powder, and baking soda and whisk
to combine. Add the blended chickpea mixture, almond milk, egg whites,
vanilla, and sugar and stir to combine.
Fold in the blueberries. Pour the batter into the muffin cups, dividing it evenly.
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