Zizi's Adventures - Real Food, Real Stories

Almond Butter Red Currant Popsicles – Guest Blogging At Vegan "Miam"

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I’m so glad to be a guest blogger on Rika’s amazing blog, called Vegan “Miam” (did you know that miam means yummy in French?). What an honour! We got to know each other through Twitter and I had a chance to meet her personally in Budapest last summer.

I brought an easy to make yum popsicle recipe for Rika’s readers. During the very sweltering Hungarian summer (temperatures 36-40C) I didn’t turn on my oven often. I bought popsicle molds and I discovered the homemade popsicle world. There are so many great ingredients (fruits, chocolate, nuts, herbs, spices) to use and within a few hours you can cool down yourself with an icy dessert. See other popsicle recipes here.

To get the recipe visit Rika’s blog.

Rhubarb Redcurrant Muffins

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Meeting Béa (the writer of the beautiful blog, La Tartine Gourmande) last weekend at Food Blogger Connect in London was a dream come true experience for me. She is my role model in food photography and styling. I love her colourful kitchen props and I hope one day I will have as many cutleries, plates, napkins, glasses and bowls to choose from as she has.

I know… everything goes step by step. And to be honest, I like my small steps. I can see the development on my work. I also hope I will be able to attend next year’s Food Blogger Connect because I’m ready to learn more and meet again my new found food blogger friends from all over the world. If you read this, I miss you guys! 🙂

I found this redcurrant rhubarb muffins recipe on Béa’s blog. I love rhubarb so much. The base of the muffins is rhubarb compote that would be also great dribbled on vanilla ice-cream. Yum! I changed some of the ingredients and I didn’t have raspberry at home so I used redcurrant instead of them. The muffins turned out to be absolutely moist, not too sweet and delicious!

Rhubarb Redcurrant Muffins

Ingredients 

For the rhubarb compote
– 1,5 cups finely diced rhubarb
– 3 tablespoon honey
– 2 tablespoons water

For the muffins
– 100 g whole wheat spelt flour
– 70 g white spelt flour
– 60 g almond meal
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 2 organic eggs
– 7 tablespoons coconut oil
– 1/2 cup oatmilk
– 70 g natural cane sugar
– 1 vanilla bean, split and seeded
– 1/2 cup finely diced rhubarb
– 1/2 cup red currant
– rhubarb compote

Method

Place the rhubarb in a pot with honey and water. Stir and stew on low heat until soft. Purée with a blender and set aside.

Preheat the oven to 170C (350F) and line 12 hole muffin tray with paper cases.

In a bowl mix together the dry ingredients: flours, almond, cinnamon, baking powder and baking soda. In another bowl beat the eggs with the cane sugar until light, then add oatmilk, coconut oil and vanilla. Pour the wet ingredients into the dry ones and mix until smooth. Add rhubarb compote, then fold in the diced rhubarb and red currants.

Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake the muffins about 20-25 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack.