I’m going to level with you; I’m not a white bread type of gal. I prefer the grainy varieties and I’m a sucker for a good loaf of rye walnut. I love the oaty-nuttiness of dark rye; I often use it to make coriander garlic naan. Deee-licious!
Did you know that if you mix together your average plain white flour with boiling water you get glue? That’s right, glue. So essentially, white bread is just baked adhesive, which explains why some people feel bloated after eating white flour foods. It’s very low in fibre, due to the bleaching & refinement processes and it can increase your blood sugar levels which can lead to Type II diabetes.
The good news is there are loads of fantastic unbleached flours available. You should by now know that I am a huge lover of spelt flour, it replaces white plain flour 1:1. I also always have rice, semolina, besan, course and fine polenta, and dark rye flours readily available in my pantry. Yum!
Zucchini Cherry Tomato & Rye Muffins- makes 12 2 1/2 cups of organic dark rye 3 teaspoons of baking powder 1 teaspoon of baking soda 3 tablespoons of chia seeds 2 zucchinis grated and excess water squeezed out 1/2 cup of grated parmesan 2 spring onions finely diced 1/4 cup of finely diced fresh parsley 15 cherry tomatoes, halved 2 eggs 1/2 cup of milk 1/4 cup of melted butter 1/2 teaspoon of ground salt 1/2 teaspoon of ground pepper
- Preheat your oven 180 degrees Celsius.
- Grate your zucchini, and squeeze grated mounds to drain off the excess water.
- Mix together all your ingredients with a wooden spoon or spatula. No need to be super gentle with this mixture.
- Evenly spoon your mixture into lined and greased muffin trays and bake for 20-30 minutes, or until fork comes out clean when muffins are poked. Allow to cool slightly before eating.
Delicious Zucchini Cherry Tomato & Rye Muffins, great for a quick breakfast, or as a lunchbox snack! Sitting just under approximately 180 calories per serve, this is a fantastic guilt free snack!
You could always replace the tomatoes with olives, and of course if you don’t like rye, just use spelt or wholemeal flour. I has some leftover pumpkin seeds that I sprinkled on top for a little crunch. Enjoy!