Oops! It’s the month of March already? I promised I would blog more but I was away for a good reason. We took our first plane trip as a family back to KL and SG to celebrate CNY. Alas, I had to stay a few weeks more to look after my grandmother who was in hospital.
It was a very traumatic few weeks as we had to call an ambulance and witness my beloved grandmother being in ICU and intubated. She is a strong lady and gradually responded to the treatment. I was so pleased that she is home, that I could barely let her off my sight and monitored all her food and vitals closely.
This episode also taught me family love. Relatives from Hong Kong flew back to be beside her. Grandmother’s sister stayed with us for a few days to care and cook for her. Through her, I learned more home cooked cantonese dishes which I’m keen to replicate at home. My mother learned how to make soups and I learned a few more slow cooked Chinese soups (you can literally hear the glee in my husband’s voice here). I get to spend more time with my family including my parents. Of course, it means that Asher gets to meet heaps of his uncles and aunties, grand uncles and grand aunties, cuddles from many relatives that he wouldn’t be able to meet or greet otherwise.
Hubby and I were also apart for a few weeks as he had to fly back to work. It was a tough few weeks as I learned how to juggle
I’m back sharing this recipe by Slim Palate. I have only recently discovered Joshua (who is 18 by the way and cooking fabulous food) and his blog. Browsing through his story makes me ashamed of how basic and simple my cooking is compared to his! He comes up with amazing real food recipes and this one caught my eye. I love how he used chia seeds as “poppy” and use of apple cider vinegar to give it a tang.
I have been experimenting more with coconut flour and is growing to LOVE it. The dense nature of this flour means more liquid has to be added. But once the right ratio is achieved, it provides unlimited experimentation of different cakes and treats. I increased the baking soda in this recipe as I find it gives it more of a lift and a lighter feel to the muffins. Since I love my lemons, I added more zest and juice as well. I think I can make further improvements- it’s still a little more dense for my liking so I might add some other raising agent. Certainly more lemons will be better as well. There is always a next time!
Paleo Lemon Chia Muffins (makes around 8 for me)
1/2 cup of coconut flour
2 tablespoon of chia seeds
1/2 tsp baking soda
zest from 2.5 lemons
4 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
pinch of salt
1/2 cup of almond milk
1 tsp of honey
1/4 coconut oil
Preheat Oven to 180C. Line liners into muffin trays.
Whisk dry ingredients (coconut flour, chia seeds, baking soda, and salt) together. In a separate jug, whisk all wet ingredients such as the juice, vinegar, almond milk, honey, eggs, oil and zest. Pour wet to dry and fold. Bake for 25 minutes. Cool and eat.