Monday, 25 April 2011

Gluten Free Summer Berry Muffins GF SCD

It's Easter Monday and the streets are lined with cars. The 48th World Coal Carrying Competition is about to take place in our tiny village! Strangely, every year on Easter Monday since 1964 men and women have raced up the high street carrying a sack of coal on their back.  This year the sun was shining and for the first time I can remember, we even had the local brass band playing!

People come from all over to watch this event. Seeing the pained expressions on the faces of the competitors as they attempt to run up the hill, past the school to their goal, the maypole at the heart of the village, cheered along by the crowds and often coached and persuaded along their route by a close friend or trainer, makes you wonder why do they put themselves through this?

With sheer determination and willpower, the competitors complete the race, personal achievement being more important than the win!

When my sister-in-law told me she had to watch her cholesterol level, I made her some muffins which would actually help to improve her level.  My son started the Specific Carbohydrate Diet five years ago when he was diagnosed with Crohn's Disease. He's become a wonderful cook since he has been away at university and I'm really looking forward to trying out some of his recipes he's developed this year when he comes back in the Summer. I decided to adapt one of the recipes he really enjoys from Grain-free Gourmet by Jodi Bager and Jenny Lass , two wonderful people from Toronto, Canada.  I contacted Jenny before we travelled out to Toronto for my son's wedding for some advice about buying SCD safe muffin loaves while we were out there. She was so helpful, the network for people following the SCD seems to be very supportive on the other side of the pond!

Research suggests that honey and almonds can help to lower cholesterol levels and contrary to what was once believed, eggs are now perceived to be a healthy addition to our diet. Since these muffins don't include any fat in the recipe, they are quite a healthy treat!

Summer Berry Muffins GF SCD

21/2 cups fresh/frozen summer berries
1/2 cup water
21/2 cups almond flour (ground almonds)
1/2 tsp bicarbonate of soda
pinch salt
1/3 cup honey
3 eggs

Set the oven to 160° C. Place 8 medium muffin cases in a muffin tray.  Pour the berries into a pan with the water and simmer until the liquid is reduced and has started to thicken. Leave to cool.

Using a 237ml cup as the measure, mix together the ground almonds, bicarbonate of soda and salt in a bowl. In another bowl whisk together the eggs and honey. Pour the cooled fruit into the eggs mixture and stir until well combined.

Add the dry ingredients to the wet and mix well.

Using a spoon evenly fill the muffin cases.

Bake for 25 to 30 minutes until the top of the muffins spring back when lightly pressed.

These are nice eaten warm and are lovely for breakfast.

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This recipe was linked to Grain Free TuesdaysAllergy Friendly FridaySlightly Indulgent TuesdayMarch Muffin Madness


  1. Great article! That is too funny! Racing with sacks of coal on your back. Oh dear! Thanks so much for sharing your recipe with grain-free tuesdays!

  2. What a great recipe! I have that book and really enjoy it..have never cooked any of the recipes. But I've read it several times. :)

    Thanks for linking up to Slightly Indulgent Tuesdays!


  3. Thank you Amy! I have tried quite a few of the muffin recipes over the years and they are very reliable!

  4. This did not work for us at all. Too dry a mixture mean't adding an extra egg, more honey and water to get a smoother consistency. Once in the oven, the mixture did not rise. A waste of my very expensive almond flour. Sounds like others had better luck!

    1. Nigel - this is a tried and tested recipe...were you using the very finely ground almond flour? If so weigh out about 240 grams and see if that works instead. If it's finely ground, I'm presuming 1 cup will weigh more than 95 grams? if not add it slowly to the mix until it resembles a cake batter. Your almond flour will work better in recipes with weights instead of cups. I'm sorry it didn't work for you :(