Apple Muffins!

So the other day we had some softening apples and my mum asked me to do something with them. So I was trying to come up with something easy to make that would be a grat bake to kick off the start of september and I thought about these, my super easy apple muffins packed full of grated apples, raisins, pecans and maple syrup topped with a sprinkle of brown sugar to get that lovely caramel couler and flavour.

Now you can use any type of nut that you want to in these so its super versatile to the ones that you have at home.

These are also great for a variety of different occasions such as topped with some yogurt, fruit and nut butter for a quick breakfast or take on the go as an easy snack or you could even serve it with ice cream or custard as an easy dessert.

You could even switch up the fruit if you wanted to depending on the type of fruit you've got, fruits such as pears or plums would work great in these. If you wanted to add some veggies you could mix one of the fruits like the apples with a bit of grated carrot or courgette for a bit of variety!

For me this is the ideal bake for the autumn, the spices make them feel really warm and cozy and they could be great decorated with some icing to celebrate halloween to!

Here are the answers to a few Questions that you might have going into the recipe for these apple muffins:

Are they gluten free?

Yes off course, all the recipes I create are gluten free made with gluten free flour you would never know that these are gluten free.

Are they dairy free?

No but you could do some simple switches to make them dairy free to! The butter can be switched for a dairy free alternative, dairy free milk like almound milk, and thats it!

Are they vegan?

No but you can make the changes for a dairy free muffin as well as switching the three large eggs for an egg alternative such as mashed bannna, a flax egg, a chia egg or a prepackaged egg replacement.

Do you need any special equitment?

No but I use a hand whisk to mix the muffin batter together as well as needing a muffin tin with muffin cases to make these muffins.

How long will they last?

They should last for a few days in an airtight container, prefurabley in the fridge however they will last much longer if you freeze them.

Anyway here is the recipe, head over to instagram @rubysgfkitchen to tell me how this recipe goes for you.

INGREDIENTS

FOR THE MUFFINS

175g Gluten free self raising flour

175g Butter, softened

175g Caster suger

3 Large Eggs

3 tbsp Milk

1/2 tsp Zanthem Gum

1 tsp Baking Powder

4 tbsp Maple syrup

1tsp Ginger

1 tsp Mixed spice

1 tsp Cinnamon

4 Apples

10g Brown sugar

10 tbsp Raisins

85g Pecans, 70g chopped

METHOD

1. Preheat the oven to 180C and line a 12 hole muffin tin with muffin cases.

2. Beat the flour, butter, caster sugar, eggs, milk, zanthem gum, baking powder, maple syrup, ginger, mixed spice and cinnamon in a bowl with an electric hand whisk.

3. Into the bowl mix in the raisins, 70g chopped pecans and great in 3 apples to mix in.

4. Scoop equal amounts of batter into each case and top with the leftover pecans and pieces of the last apple sliced, sprinkling each one with brown sugar.

5. Bake the muffins for 15-20 minutes or until a knife inserted in the middle comes out clean. Leave them to cool completely and then enjoy!

I hope you enjoyed reading this and that it inspired to give bakeing these muffins a go!

Ruby x

Green Rocket Cafe Review!

On a recent trip to my (hopefully) university city, me and my mum stumbled upon this cafe on are way to a different resturant option for lunch, read the menu and knew we had to try this cafe instead. I was really suprised to see the number of different options for gluten free places to eat in bath and made me super exicted to explore the other gluten free options here. The Green Rocket Cafe was fully signposted with all of the gluten free options or dishes that could be altered to be made gluten free. There was so many options to choose from I was spoiled for choice.

Firstly I have been meaning to try kombucha, as alot of the other more popular feremnted foods like kimchi I am not a huge fan of, and so I was wanting to try a gut freindly fermented product that I would like. I was suprised as someone who doesn't like tea to love this kombucha, I chose the ginger and lemongrass flavour which was super light in flavour but a great refreshing drink for the really hot summer day what we had in bath on this day. As someone who doesn't love fizzy drinks it was light and not overly fizzy so was the perfect drink for this hot day that I could enjoy.

To deal with the overwhelming number of food options that I had on the menu, I decided to get a mix of 3 different starter plates to have. Firstly I was super excited to see tempura vegtables on the menu that where gluten free as I have always wanted to try them, they where super crisp and light and came with this dipping sauce which I became obssesd with. It was both sweet, salty and with an undertone of chilli to. A mix of vegtables was served with this dish, the mushroom and courgette being my faveriote, it also included babycorn and pepper. Once I saw chickpea chips with babaganush on the menu I knew that I had to try them as I love chickpeas and I love babaganush. The babaganush was really creamy with a slight mushroomy flavour. The texture of the chips did take me a minute to get used to, but they had a great chickpea flavour with a soft middle and a crunchy exterior.

Lastly I also tried the oyester satay mushroom skewers, as a peanut lover I would have loved for these to have a bit more sauce to bring through a bit more of the flavour. However as this was my first time triying oyster mushrooms I really liked there meaty flavour and light chewy texture. My mum also tried the warm scandanvien salad which she loved! As a plant based resturant with foods full of flavour this cafe really reminded me of one of my faveriote resturants, plants by delicously ella so it will be great to have a place to go with a similar vibe of food thats much closer to me.

I hope you guys enjoyed reading this and try out this plant based cafe if you are in the area. Let me know if you have any other Bath gluten free food recommendations or recommendations of dishes I should try from this menu next. I think they change their menu up semi reguarly so I am super exicted to try some of the other dishes that they have.

Thank you for reading,

Ruby X

Fudge cookies!

Do you love a thick and packed cookie? Love a chewy fudge texture combined with melty choclate chips? Do you love the flavours of white choclate and fudge? And do you happen to be gluten free or bakeing for a gluten free loved one? Well these are the perfect cookies for you to bake! A super easy recipe, with a mininimal number of steps there great for if you are on a time crunch or trying to keep kids entertained. You can even change some of the elements to these cookies if you don't have them for example if you don't have white choclate you could substitute for milk or dark choclate. You could also use mini caramels instead of fudge etc.

Wether you are in need of a quick recipe for cookies to gift to a freind, a quick dessert or a mid afternoon sweet treat these are perfect. You could even store the cookie dough balls in the freezer if you don't want to cook them all at the same time and then cook in the oven when you get the cookie craving, and end up with a freshly baked warm cookie in under 15 minutes.

Let me know what you think of this recipe if you give it a go over on my instagram @rubysgfkitchen. Here are some ansers to some questions you might have before going into the recipe...

1. Is this recipe gluten free?

Yes, all my recipes are gluten free however don't worry your gluten eating loved ones woud'nt even know that these cookies don't have gluten in them.

2. Is this recipe dairy free?

No, but you can easily alter this recipe to make it a dairy free recipe useing alternatives such as dairy free butter, as well as dairy free choclate chunk alternatves as well as dairy free fudge.

3.Is this recipe vegan?

No but you can easily make it vegan by doing the dairy free substitutes as well as subbing the eggs for an egg replacemnt such as flax eggs, chia eggs or a prepackaged egg replacement.

Do you need any special equitment?

No I do use an electric whisk to combine the cookie dough as well as ice cream scoop to form the cookie dough balls. I also use an electric scale to get accurate measurements of the quantity of my ingredients to make the perfect cookies.

The Recipe...

Ingredients:

140g Butter, softened

110g Brown sugar

80g Caster sugar

150g Plain flour

1 tsp Salt

1/2 tsp Vanilla extract

1 tsp Baking soda

2 Eggs

1 tbsp Golden syrup

Caramels, optional

100g Fudge chunks

100g White chocolate chunks/chips

Method:

1- Using an Elatric hand whisk or standing mixer, in a large bowl beat the butter, brown suger, caster suger and golden syrup together until light and fluffy.

2- Beat in one egg and the vanilla extract until completely combined and repeat with your secound egg

3- Beat in the flour, baking soda and salt until well combined and a dough is formed.

4- Lastly fold in the choclate chips and fudge chunks until evenly dispersed in the mixture

5- Roll the dough into evenly sized balls (you can do this with a weighing scale or by eye) and place one caramel in the middle of each ball if you want to, closing it around the edges so the caramel cannot be seen

6- Place the cookie dough balls on a baking tray and freeze for 10 minutes before baking.

7- Preheat your oven to 160Fan, after 10 minutes bake your cookies for 10-15 minutes or until lightly golden in couler.

8- Leave them to cool for 15 minutes on there trays and transfer to a wire rack to cool completely and enjoy!

Thank you for reading and I hope you love these cookies if you do try them!

Ruby x