Oaty Choc Muffins – almost gluten free!

The kids love these muffins and I love that they have no flour in them!  They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

Oatty Chocolate Muffins-6.jpg

Makes 12

Ingredients

  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup greek yoghurt
  • 2 tablespoons honey
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup chocolate chips (you could also use frozen berries if you prefer)

Directions

  1. Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
  2. Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
  3. Stir in the chocolate chips of berries
  4. Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Couldn’t wait to try this one, because both my kids love chickpeas as a snack.  The fact that they are crunchy and salty is a winner, just like chips but full of fibre and protein!

I got this one from the Popsugar website, but instead of the spice mixture I added some garlic powder, and they turned out awesome.

Roasted Chickpeas

Ingredients

1 15-ounce can of chickpeas (garbanzo beans)
1 tablespoon olive oil
1/2 teaspoon sea salt
2 teaspoons of spice mixture (a curry, Morrocan, or Mexican spice mixture works well)

Directions

Make sure the chickpeas are completely dry after draining and rinsing them.

  1. Preheat oven to 400°F.
  2. Drain and rinse chickpeas in a colander. Pat dry.
  3. Toss chickpeas in a medium-sized bowl with olive oil, sea salt, and spices.
  4. Arrange chickpeas on a baking sheet in a single layer.
  5. Bake for approximately 30 minutes or until crispy. While baking, shake pan or stir chickpeas to avoid burning.
  6. Transfer to a serving bowl.
  7. If desired, sprinkle and toss with more spices.