I am still chasing down the recipe for my mum's Hungarian Chocolate Chestnut Cake. In the meantime, I wanted to share these delicious almond-jam muffins:
I loved these muffins. This is the most successful recipe I have found via Google in quite some time! And I have had some disasters, believe me.
I used cherry jam for the filling and a couple of tablespoons of apple sauce for the egg replacer.
To make the almond milk, I soak 1 cup of almonds overnight, then blend it with 4 cups of water, a bit of maple syrup, a dash of vanilla extract and a pinch of salt until smooth. I then pour it into a fine strainer (straining it though cheesecloth would create a smoother, less grainy result but I don't mind the tiny bits of almond). It's really easy and tastes so much nicer than bought almond milk.
Now, I think I will probably make the almond milk just to have the pulp to make these yummy muffins!
this makes me want to make almond milk just so I have some pulp left over for these muffins! How hard/easy is it to make almond milk - should I give it a go?!
ReplyDeleteHi Joey ! It's so easy to make almond milk, well worth it... You just need to plan ahead a bit to soak the almonds. And these muffins are very very good so there's another reason to make it :)
DeleteThose look delicious! Especially with cherry jam filling - yum.
ReplyDeleteThey are really worth making, really light and the oozy jam is so nice!
DeleteCan I substitute something else for the flour? I'm trying to not eat anything containing wheat.
ReplyDeleteYou could try a combination of gluten free flours but I'm not sure how that will change the texture... Might need to experiment a bit!
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