Article by Ey@el

Original en français

A bit of sweetness makes the world a better place and is always welcome. Let me share with you this recipe which has been tested and apparently approved by a bunch of sweet-toothed foodies. Ideal for tea or coffee time, it should appeal both to children and adults alike. While I'm aware red berries are just past their peak, if you were wise enough to stock up for later use, now is the best time to get some out of the freezer for an instant cheer-up.

Ingredients

Makes 9 muffins:

Filling :
- 80 g blackberries
- 1/2 glass orange juice
- 3 teaspoons psyllium husks

Dough :
- 160 ml plant-based milk
- 60 ml olive oil
- 2 tablespoons agave syrup
- 1 teaspoon apple cider vinegar
- 100 g rice flour
- 60 g coconut flour
- 1 teaspoon vanilla powder
- 1 teaspoon baking soda
- 1 pinch of salt

Instructions

Prepare filling: cook blackberries with orange juice and psyllium husks to a thick jelly over low heat for about 5-10 minutes (depending whether you are using fresh or frozen berries).

Stir milk, oil and agave syrup together in a bowl then add vinegar.

In another bowl, mix flours, vanilla, baking soda and salt then progressively add mixture to wet ingredients.

Add blackberry jelly and transfer to muffin cups.

Bake 25 minutes at 180°C and store in a cool place so that your muffins stay moist.

NOTE: You may replace blackberries with gooseberries, raspberries, blueberries, strawberries or any other other fresh or frozen berries according to season or availability, but you may need to make adjustments for the jelly filling. If you are using acidic berries such as gooseberries, you may want to add a drizzle of agave syrup according to taste. You may also substitute any other gluten-free flour for coconut flour or only use rice flour. However, you must know that coconut flour has a sweet flavour that adds to the overall taste of the muffins.

Feel free to indulge in these low-cal pastries without feeling guilty.

Ey@el