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IN SEASON


MATCHA GREEN TEA & LEMON BREAKFAST MUFFINS


These breakfast muffi ns are packed full of lemon fl avour and matcha green tea powder making a great healthy breakfast or a snack on the go.


200g unblanched almonds 30g coconut fl our Quarter tsp sea salt


Half tsp bicarbonate of soda 1 tsp gluten-free baking powder 60g xylitol or coconut sugar Zest and juice of 2 lemons 1 tbsp matcha green tea powder 60ml coconut or almond milk 4 eggs, beaten 2 tbsp coconut oil, melted 1 tsp vanilla extract 1 heaped tbsp chia seeds Flaked almonds, to sprinkle


1 Preheat the oven to 180C/gas 4. Line an 8-cup muffi n pan with paper muffi n cases. Put the almonds in a food processor and process until very fi ne. Add the coconut fl our, salt, bicarbonate of soda, baking powder, xylitol, lemon zest and matcha, then process to combine thoroughly.


2 Pour the lemon juice into a jug and add enough coconut milk to make 170ml of liquid. Pour into the food processor followed by the remaining ingredients, except the chia seeds. Process until smooth. Leave the mixture to stand for 5 mins, then add the chia seeds and pulse to combine.


3 Spoon the batter into the muffi n cups and top each muffi n with a few fl aked almonds. Bake for 25–30 mins until golden, cooked through and fi rm to the touch. Leave to cool for 5 mins, then turn out on to a wire rack to cool completely.


The Gut Health Diet Plan by Christine Bailey, published by Nourish Books


MAKES 8


What is xylitol?


Xylitol is a natural sugar


alternative commonly found in sweeteners. It can be picked up at any major supermarket or health food store.


20 | THE WEST COUNTRY FOODLOVER


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