Orange, Poppy and Pistachio Muffins Recipe

These versatile muffins, made with a combination of almond and coconut flour, are lovely and light. They’re perfect for breakfast-on-the-run, a healthy snack at work or an afternoon pick-me-up with a lovely brew.

Makes

8

Ingredients

  • 100g pistachios plus 1½ tbsp chopped
  • 100g almond flour (see below) or ground almonds
  • 50g coconut flour
  • 60g brown or coconut sugar
  • 1 tsp baking powder
  • Pinch of sea salt
  • Zest and juice of 1 large orange
  • 1 tbsp poppy seeds, plus 1 tsp
  • Approx. 60ml almond milk (see below)
  • 4 large eggs, lightly beaten
  • 3 tbsp almond oil
  • 1 tsp vanilla bean paste or extract

Method

1. Preheat the oven to 180°C/gas mark 4. Line 8 holes of a 12-hole muffin tin with paper cases or wrappers.

2. Place 100g pistachios in a food-processor or a high-speed blender and process until very fine. Place the nuts into a large bowl and stir in the almond flour, coconut flour, sugar, baking powder, salt, orange zest and poppy seeds.

3. Squeeze the juice of the orange into a measuring jug, then add the almond milk to make up to 175ml. Pour over the dry ingredients and add the beaten eggs, almond oil and vanilla bean paste or extract (or put all the ingredients into an electric mixer). Process or stir until smooth and combined.

4. Spoon the mixture into the cases and top each one with the remaining poppy seeds and chopped pistachios. Bake for 25–30 minutes or until golden, cooked through and firm to the touch.

5. Leave the muffins to cool slightly in the tin for 5 minutes before transferring out onto a wire rack to cool completely.

Almond Flour

Makes

500g

Place 500g of almonds (preferably blanched) in a high-speed blender or food-processor and pulse until they are as finely ground as you like, scraping the sides of the bowl with a flatbladed knife from time to time. This shouldn’t take more than about 10–20 seconds: if you process them for much longer they will turn into butter. To help avoid this, make sure that the processor bowl and blade are dry and cool and the nuts are at room temperature.

Almond Milk

Makes

About 1 litre

Ingredients

  • 150g almonds
  • Pinch of sea salt
  • 1 teaspoon spices of your choice, eg cinnamon, vanilla bean paste or extract, cardamom seeds, mixed spice or turmeric
  • 2–4 Medjool dates (optional, or 1 tbsp agave, date or maple syrup)

Method

1. Place the nuts in a large bowl, cover with water and leave to soak for 4–6 hours, or preferably overnight. (Soaking aids the body’s ability to absorb nutrients, making the nuts more beneficial, nutritious and easily digested; almonds and hazelnuts need a couple of hours more; hemp seeds do not require soaking).

2. Drain the nuts or seeds, rinse under cold water and put into a high-speed blender or food-processor. Add the remaining ingredients with 1 litre of cold water and process until smooth.

3. Taste and adjust the sweetness and spices to your liking, adding more if necessary.

4. Strain the milk through a fine cloth or fine mesh sieve into a large bowl. Discard the solids. Stored in the fridge in a covered jug or lidded glass bottle it will keep for 3–4 days.

Recipes extracted from The Goodness of Nuts and Seeds by Natalie Seldon. Now available in all good bookshops (£9.99, Kyle Books).

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