Review of UGG Foods Chocolate chia muffins mix

After meeting the team from UGG Foods at the Allergy and Free From show in London they kindly sent me a muffin mix to try from their range which is completely grain free. This was great for me as I am trying very hard to eat grain free as much as possible due to having both Crohns disease and Coeliac disease.  My diet is free from grains and sugar and I follow a low carb high fat diet .

The mix is also refined sugar free and fructose free. This chocolate chia mix certainly shows that you can still have treat foods on a grain free diet.

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The instructions on the reverse of the packet were clear and easy to follow. Simple adding eggs, vanilla essence, oil, non dairy milk and some muffin cases. The packet is huge and heavy and makes 9 good size large muffins, and managed to make 10. one extra for me !

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The mix contains ground almonds, xylitol, chia seeds, coconut flour and baking powder. I love using ground almonds and make most of my homemade cakes with this and occasionally use coconut flour, slightly trickier to work with.

I used melted coconut oil in my muffins.

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Now Xylitol is something I know very little about. But I am trying to find refined sugar free and fructose free cake mix options so this ticked that box. Information from David Gillespie author of Sweet poison suggests that it is ‘your call’ as to whether you use this sweetener. Sarah Wilson author of  I Quit Sugar suggests xylitol ( a sugar alcohol ) is ok in moderation. Of course most cake mixes contain a huge amount of regular sugar so this mix is a real break through. Maybe Dextrose would be another option?

The muffins bake for 40 mins at 140 degrees in a fan oven. I took mine out after 36 mins they looked very promising.

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They had a lovely texture, light and not overly sweet with a nice chocolatey flavour. I made 10 good size muffins from the mix.

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The cost of this mix is £6.95 quite expensive , but sadly grain free ingredients are not cheap even when you make cakes from scratch.

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My gluten eating family were all keen to try the muffins for pudding this evening, and all gave them a big thumbs up! They are all very health conscious and are all now happy to eat grain free and refined sugar free with me.

 

UGG Foods also makes bread, fruit loaf and a selection of muffins mixes which are all grain free

Four of their products were short listed in this years FreeFrom Food awards.

You can buy here at

UGG SHOP here

Website uggfoods.com 

follow on Twitter @UGGfoods

facebook UGG Foods

shop and cafè too The UGG foods bakery

UGG Recipes 

UGG Bread mix review to follow

 

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Grain free dark chocolate and banana muffins

Inspired by a recipe from glugleglutenfree.com find her banana and chocolate muffin recipe here. I have made some Chocolate and banana muffins. These muffins are grain free, made using ground almonds and cacao. I also added some 85% gluten free dark chocolate which melted inside the muffins, yum!

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Recipe

for 12 muffins

2 cups ground almonds

1/2 cup cacao

1 tsp bicarbonate of soda

1/2 tsp sea salt

1/2 tbsp cinnamon

1/2 tsp nutmeg

2-3 ripe bananas

3 large free range eggs

1/4 cup melted coconut oil

1/4 cup raw honey ( for sweeter muffins add 1/2 cup of maple syrup or honey )

1/4 broken chocolate pieces 70% or 85% gluten free I used Lindt excellent ( unsure if this is still gluten free, I now use green and blacks 85% )

Method

Pre heat oven 175c

mix the dry ingredients together

mix the wet ingredients together in a separate bowl

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add the dry ingredients into the wet ingredients and stir well

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add chocolate pieces and stir again

spoon into muffin cases

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bake in pre heated oven 175c  for 22mins

cool on wire rack

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The muffins are definitely a dark chocolate flavour and are low sugar, but are perfect for a treat if you are avoiding too much sugar.

Happy baking!

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Find more recipes etc on Twitter @gluglegfree 

and website glugleglutenfree.com

 

Lemon and poppy seed grain free Muffins

Inspired by grain free cake and muffin recipes I decided to have a go at making some lemon and poppy seed muffins. Here are the results

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Bouncy light texture with a medium sweet lemony taste, well worth giving them a try, We love them!

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Lemon and Poppy seed Muffins-

1/2 cup coconut flour

1/4 tsp bicarbonate of soda

1/4 tsp salt

4 large beaten eggs

1/2 tsp poppy seeds

1/4 cup of non dairy milk I used Koko dairy free but almond milk would work well too

1/2 cup raw honey

zest of 2 lemons

Topping –

2 tbsp lemon juice

1 tsp raw honey

2 tsp coconut oil ( I used Lucy bee raw organic coconut oil )

Method-

Pre heat oven 175oC

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Mix dry ingredients together

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Mix wet ingredients together

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pour the wet ingredients into the dry and mix well together

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remove all lumps

spoon into muffin cases ( I used some new muffin cases with foil insides, they were fab! no sticking  )

mix the topping together and spoon on to the top of the muffins

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any remaining juice can be used when the muffins come out of the oven for extra lemony taste.

pop in a pre heated oven for 20-25 mins ( mine took about 23mins )

cool on wire cooling rack and drizzle with remaining juice

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Enjoy warm or cold

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Happy Baking!

 

 

 

 

Grain free Cinnamon bun muffins

Today I made these delicious cinnamon muffins. Hard to believe they don’t contain any grains. This recipe is from Erica Kerwien’s book  Cooking for the specific carbohydrate diet.

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It calls for coconut flour I used  Tiana organic fair trade coconut flour. The recipe book contains 100 easy recipes both savoury and sweet. Even shows how to make your own nut milk. Lots of uses for cauliflower, almond flour and coconut flour gluten free and grain free. There is also a quick history on Specific carbohydrate diet  with what to eat and what to avoid. I am going to embrace grain free for a while and see how I feel.

Cinnamon bun muffins

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1/2 cup coconut flour

1/4 tsp bicarbonate of soda

1/4 tsp sea salt

4 eggs beaten

1/3 cup dairy free milk or SCD Yoghurt ( I used coconut milk )

1/2 cup honey

 Cinnamon topping-

2 tbsp ground cinnamon

1/4 tsp honey ( to make these fructose free you could use brown rice syrup )

2 tbsp unsalted butter or coconut oil

Pre heat oven 350oF 175oC

combine dry ingredients

mix wet ingredients together

add wet gradually into dry ingredients whisk until all lumps are removed

pop in to muffin cases

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mix topping together and drizzle over muffins

put in hot oven for 20 mins

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makes 8 muffins

These are a real alternative to using grains in baking. Lots more delicious recipes in this book, well worth buying

you can follow Erica Kerwien on twitter @comfybelly

her website is comfy belly.com

I bought the book on Amazon for £8.74