Rhubarb quinoa muffins

These muffins are ever so slightly tart due to the quinoa flour and so a dusting of pure icing sugar might be needed for those with a sweet tooth. If required, quinoa flour can be substituted with plain flour and coconut milk with another tolerated milk if preferred. To keep these muffins as safe as possible, eat them on the day they are cooked and freeze the rest. Ten seconds or so in a microwave revives them beautifully.

RHUBARB QUINOA MUFFINS

Dry ingredients - Bowl number 1

140g rhubarb stalks (without the leaves)

1 tsp cinnamon

1/2 cup raw sugar

220g/7.8oz quinoa flour

2tsp cream of tartar

1 tsp bi-carb soda/baking soda

Coconut oil for greasing muffin tins

Wet ingredients - Bowl number 2

1 tbsp chia seeds

2 tbsp water

1 egg yolk

200ml/7.4 fl oz coconut milk (drinking quality) 

125ml/4.2 fl oz olive oil 

1. Finely slice rhubarb and place it in a medium-large sized bowl

2. Add cinnamon, sugar, flour, cream of tartar, bi-carb/baking soda and stir very well to combine

3. In a second medium sized bowl, mix chia seeds and water and stir until the water is absorbed

4. Add the yolk to the chia seeds and stir through well

5. Add the milk and oil to the egg mix and whisk to combine 

6. Tip the wet ingredients on to the dry ingredients and stir through gently with a large spoon or spatula until just combined

7. Preheat oven to 180°C/350°F

8. Generously grease muffin tins with coconut oil (around 15 large or 30 mini or a mix of both) 

9. Fill the muffin tins to around two thirds full

10. Bake until firm to the touch and browned on top - mini muffins around 10-15 minutes and large muffins around 15-20 minutes

11. Cool for a minute in the tins and then tip onto racks to cool completely

Enjoy in moderation ❤️ (and don't forget to freeze what you don't eat on the day)

Ingredient information (based on advice by SIGHI)

- Rhubarb is rated 1 and it is noted as controversial but often well tolerated. Contains oxalic acid.

- Contrary to popular belief, cinnamon is rated 0

- Quinoa is rated 0 but it is noted that it is possibly not always well tolerated. Check the flour packet for sulphites/sulfites and/or any additives

- Olive oil is rated 0 but it is noted that it is incompatible for those with salicylate intolerance 

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Crack egg on a flat surface for a cleaner break (but don't be too heavy handed!)