PALEO, GLUTEN FREE, GRAIN FREE & DAIRY FREE
(Apologies for lack of photos in this post, I got a bit carried away in the kitchen and completely forgot to photograph a few steps for you!)
1 cup of coconut flour
1/2 cup almond flour
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla essence
juice & juice of half a lemon
4 large stalks of rhubarb
tbs boiling water
Line a baking tray with muffin cases.
Firstly start off by stewing the rhubarb. You don't want to completely cook it down, you just want to soften it slightly so that you can ensure there are no pieces of uncooked rhubarb throughout the muffin.
Chop the rhubarb stalks into bite sized pieces. Place in a pan over medium heat with a tablespoon of boiling water and allow to cook down for 5-7 minutes. Take off the heat and allow to cool slightly, you don't want to add hot rhubarb to the batter.
Beat the eggs together and add them to a separate bowl. Add the rest of the wet ingredients to the eggs and stir to combine everything.
Pour the wet ingredients into the dry ones beating constantly.
Finally add the rhubarb with what ever juice is in the saucepan to the lemony batter.
Use an ice-cream scoop to portion out the batter into muffin cases.
Place in the oven to bake for 15-20 minutes, or until when a skewer is inserted it come out clean.
Leave to cool on a wire rack.