I have had a tough week this week. As most of you may know I rolled my ankle during my Semifinal match in Sydney last week. I've been seeing my physiotherapist every day this week trying to get it in some sort of working condition for this weekend. But Squash is just too brutal on the feet and joints to go ahead with the North Coast Open this weekend. I was able to reduce a lot of the swelling but I had a little hit on it yesterday and changing direction, lunging out on my ankle just wasn't good. So I've made the decision to pull out take the medical zero and just think a head to my next events which are 4 weeks away competing in Penang and Macau.
A lot of emotions have been stirred up this week as this injury has given me bad flash backs of my last injury. Its tough when you are feeling good, hitting a sweet ball and then an injury comes along. I guess its just another lesson in patients, or just another reality check! I hope to be back up on my feet next week to continue with my training and preperation for Penang and Macau.
With extra time at home resting this ankle I got my bake on. I definately need to share this Gluten Free, Dairy Free, Sugar Free, Guilt Free muffin recipe to you all. It is delicious and very versatile in two ways. Firstly, it is a wonderful template for a muffin recipe. You can experiment by adding different flavor combination including: raspberries, date walnut, lemon poppy seed, dried cranberries and you can get a little naughty and add white chocolate chips, cinnamon raisin, and orange dark chocolate chips. Secondly, you can scale up the recipe and make as many muffins as you like. Double it for 8 muffins. Cut in in half for 2. It's that flexible.
The ratio for the muffins uses almond flour, and is 4 parts flour: 4 parts egg: 1 part sweetener. After much experimentation, I can say that I doubt these proportions will work with other flours as almond flour is a very unique ingredient.
I added 1/2 cup of frozen raspberries (thawed) in my mixture and added an almond on top.
Gluten Free, Dairy Free, Almond Flour Muffins
4 ounces blanched almond flour (about 1 cup)
4 ounces eggs (about 2 large eggs)
1 ounce honey (around 1 tablespoon, i put a little extra for good luck)
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a large bowl combine eggs, honey and vinegar
Stir dry ingredients into wet, mixing until combined
Add in any extras now if your wanting to add in some berries, fruit etc.
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
Serve with butter and raspberry jam
Makes 4 muffins
