Blueberry Muffins

I have tried various paleo recipes for blueberry muffins. I wasn't too happy with any of the ones I found. You would think there is no great science to baking a 'grain-free' 'dairy-free' blueberry muffin... Yet, there is.

All the recipes I came across had practically identical ingredients; still the outcome was not convincing.

It took some experimenting to realise the ingredients suggested were actually fine, but there always something preventing the perfect outcome: either the heat of the oven, the cooking time, the way the different ingredients were put together or the amount of eggs....

Anyway, I am ready to share the muffins that made my day! I hope they make yours!

What you need

•muffin tray

•6 muffin liners

Ingredients

(makes 6 muffins)

•200 g almond flour

•4 medium size/large organic eggs

(if your eggs are small, use 5)

•1/2 tsp baking soda

•1 tsp apple cider vinegar

•200 g organic blueberries, washed

•1/2 tsp of vanilla extract

•1/3 cup of agave nectar

Instructions

•preheat the oven to 165°C

•in a medium sized bowl, mix the dry ingredients

•in another mixing bowl, combine the wet ingredients

•now pour and mix wet ingredients into dry ingredients

•fold the blackberries into the mix, gently (preferably with a rubber spoon)

•line the muffing baking tray with muffin liners

•scoop the batter and divide evenly into the muffin tray

•bake for 30 min. until golden brown

        

Stuffed Tomatoes

Here is a super-easy, super-healthy dish to either add to a buffet, to serve as your appetizer dish of a multi-course meal or take to friends when they invite you over for drinks and finger food! It's versatile and fast to prepare.

Also, I bet you can make it with the ingredients you have in your cupboard! No need to go out and shop for 'that one thing you are missing'!


Ingredients
(makes 10 small tomatoes or 8 medium sized ones)
•2 cans of cooked tuna in water
(needless to say that fresh tuna grilled at home will always taste better and be healthier...)
•2 Tbs of home made or organic mayonnaise
•20 calamata or (black) olives (pit removed) + 10 more for decoration
•1 medium red onion
•pinch of Himalayan rock salt and freshly ground pepper


What you do
•Cup the top of the tomatoes and removed all seeds and flesh
•Turn the tomatoes upside down and let them drain all extra fluids (approx. 10 min.)
•In the meantime, put the tuna, onion, mayonaise in a food processor and grind to a paste;
•Now add salt and pepper to taste and mix;
•Add the 20 calamata olives and blend for just a second (you want the black calamatas to show in your mix and give it structure);
•Finely stuff the tomatoes and decorate with a black olive on the top.

Enjoy!