Bonjour from a sunny SW France,
After a week of rain, we finally have lots of lovely sunshine forecast for the next 10 days or so.
Perfect for both us and our guests who are enjoying their time in the Dordogne, visiting vineyards, some of the many chateaux, the prehistoric cave paintings at Lascaux and all of the other attractions that this fabulous region offers.
For me, this week has been an interesting week as I have learnt a lot about gluten free products and how to make gluten free cakes and biscuits.
Yesterday I even managed to make a batch of gluten free ANZAC biscuits and they taste almost the same as the"normal ones".
Here is the recipe for the gluten free raspberry and lemon muffins that I made earlier in the week...
Gluten free Raspberry and Lemon Muffins
1/2 cup sugar
1 cup greek yoghurt
1/3 cup canola oil
1 large egg
2 teaspoons vanilla extract
1 3/4 cups gluten free flour
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
1 Tablespoon raw sugar for sprinkling on top
Preheat oven to 350 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add yoghurt, oil, egg and vanilla and pulse until blended.
Combine gluten free flour, baking powder, baking soda and salt in a large bowl.
Add the wet mixture and fold until almost blended. Gently fold in raspberries.
Divide the batter among the muffin cups. Sprinkle with raw sugar and bake the muffins until the edges and tops are golden, 20 to 25 minutes.
Leave in the tin for 5 minutes and then place on a cooling rack. Store in a cake tin for 2 days or in a refrigerator for up to 5 days,if they last that long.
bon vendredi à tous, Leeann x