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© 2018 by Maddy Kendell - Nayana Yoga

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- RECIPES -

RHUBARB + ORANGE + CARDAMOM MUFFINS

Ingredients

- 100g ground almonds

- 100g buckwheat flour

- 100g doves self-raising (or normal self-raising if not gluten-free)

- 1/2 tsp xanthan gum (only if using gluten free flour)

- 1/2 tsp baking powder

- 2 tsp cardamom

- 150ml/4 tbsp melted coconut oil

- 4tbsp maple syrup

- 1 tsp vanilla essence

- 2 eggs (can use a banana or flax egg if vegan)

- 1/2 large orange zest and juice 

- 1 cup almond milk (can use whatever other milk)

- 400g chopped rhubarb

Method

Mix the dry ingredients together in one bowl and the wet ingredients together in another bowl. Combine well and add chopped rhubarb. Cook at 170 degrees Celsius for approx 35/40 mins or until a skewer comes out clean. I cook mine straight in a muffin tray lined with a little coconut oil but you can use cases if you prefer. Try to be eco and forgo them though, they turn out wonderfully :) 
 

Enjoy warm from the oven and then store any leftovers (ha! Yeah right...!) for up to three days in the fridge. They don't taste as nice once they've been in the fridge so I recommend reheating them in the oven before eating them. You can also store them on the side in an air tight box but they only keep for a day or two. 

HEALTHIER CACAO CHOCOLATE

Ingredients


-2 tbsp. Cacao Butter (You can also use coconut oil but it's not quite the same constancy as chocolate, it's more fudge and melts really easily!)
 

-1tbsp. maple syrup
 

-2/3 cup raw cacao powder or cocoa powder (approx. 60g)
 

-1tsp vanilla essence (Optional, I tend to leave this out)
 

5 mins prep time, 60 mins cooling time.

Method

Gently melt the coconut oil/cacao butter in a pan on a very low heat, add the maple syrup and essence if using it and then the powder little by little, stir until smooth. If the cacao powder is lumpy then you may need to heat the pan slightly more. Technically on a warm summers day, if using coconut oil, you should be able to do this without the stove!
 

Place the liquid chocolate into a suitable jug ready for pouring into silicone molds. I like to use a baking tray under the molds to avoid any spills when putting them into the fridge. Allow to cool in the fridge until completely set (approx. 1 hour). If you’re not keen on the taste once these have been made you can always put the whole lot back in a pan on the stove and adjust the cocoa content or sweetener to suit.
Store in the fridge in an airtight container, these keep for weeks!

Why not try adding chopped dried fruit or nuts? I particularly like a few chopped dates in my chocolate. Also have fun experimenting with different flavours instead of vanilla, how about orange essence or mint?