October 15, 2018
I recently had to do some cooking for a friend who can’t tolerate dairy products, which set me thinking about the use of coconut yoghurt, amongst other things.
The first recipe - Dairy Free Lemon Coconut Yoghurt Muffins - substitutes coconut yoghurt for dairy yoghurt. It didn’t seem to do any harm at all, as far as I could tell!
And the second little treasure I found in the waiting room reading material – also dairy free and very tasty. Low sugar, and a really nice texture.
1Preheat the oven to 200°C.
2Oil a 12-hole muffin tray – but be aware this recipe only makes 8 or 9 muffins. You can scale it up if you need more!
3Mix the flour, baking soda, sugar, baking powder and cinnamon together in a bowl.
4In another bowl, beat together the eggs and oil, then add the pineapple and grated carrot and mix well.
5Combine the wet and dry mixes and stir thoroughly.
6Divide between 8 or 9 muffin holes, and sprinkle the tops lightly with cinnamon sugar.
7Bake 15 to 20 minutes until well risen and browned.
8Allow to cool in the tins for a few minutes before removing to a wire rack to cool completely.
1 cup Gluten Free Goodies Company Cake and Biscuit mix
1 tsp Gluten Free Goodies Company baking powder
2 Tbsp sugar
½ tsp baking soda
½ tsp cinnamon
225g crushed pineapple in juice
2/3 cup grated carrot (roughly 2 medium carrots)
1/3 cup mild-flavoured cooking oil
Cinnamon sugar to sprinkle on top before baking