Savour a deliciously creamy Bircher Muesli.
green goddess omelette
Recharge with a Green Goddess Omelette - filled with phytochemicals and omega-6 fatty acids.
75g dairy-free margarine, softened, plus extra for greasing
50g fruit sugar
1 large egg, lightly beaten
100ml soya milk
100g rice flour
100g gram flour
1 tsp gluten-free baking powder
2 small bananas, mashed
1 Preheat the oven to 200°C/400°F/Gas 6. Grease 10 paper muffin cases and place them in a muffin tray. Put the margarine and sugar in a large mixing bowl and, using a hand-held electric whisk, beat well until light and fluffy. Gradually beat in the egg, a little at a time, then beat in the soya milk.
2 Sift in the flours and baking powder and stir quickly with a wooden spoon until mixed. Be careful not to overmix, and don’t worry if you can still see lumps in the mixture.
3 Carefully fold in the mashed bananas and the blueberries, then spoon the mixture into the prepared paper cases, filling each one about two-thirds full.
4 Bake in the hot oven for 20–25 minutes until well risen and just firm to the touch, or until a skewer inserted into the centre comes out clean. Take the muffins out of the oven and either eat them warm or transfer them in their paper cases to a wire rack to cool.