An unusual, but deliciously flavoured muffin; packed with fresh nectarine and amaretti biscuits, with a generous grown up twist of Disaronno, these muffins sure do make a tasty treat!
Ok, so I’ll admit by saying these muffins were much, much, much more delicious that they look! Hindsight is a wonderful thing, but I should have considered leaving some of the delicious fresh nectarine and amaretti biscuits just for the topping… I just got a bit over-keen as it all smelt so good, and before I knew it, I’d run out and it was all in the muffin mix…. you live and learn – and, remember, never judge a book by it’s cover!
So, personal complaint about the look of the muffins being over, lets get on to the good stuff. These muffins were delicious. I adapted a muffin that was suggested for a not-so-wholesome breakfast, and turned it into a good old fashioned tea time treat. I kept a lot of the goodness in there, namely, that they’re relatively low in sugar (for a muffin – there’s a still a lot of sugar in these!) as they get a lot of sweetness from the fresh nectarine, and use yoghurt in the batter, adding a good dose of protein.
Then, what better pairing than fresh fruit and almond? I struggle to think of a fruit I wouldn’t want to add almonds to! Nectarines, peaches, plums and berries are, however, some of my favourite fruits to combine with almonds, and the combination in these muffins is perfect. To ramp up the almond flavour, I’ve used almond flavoured non dairy yoghurt, amaretti biscuits (they also add a delightful, sweet crunch to the soft and tender crumb of the muffin) and of course a healthy dose of Disaronno liqueur.
Filed under Fruit, Muffins
A sumptuous dessert, sure to amaze anyone – dairy free or not. A crisp, light, and yet chewy meringue, filled with billows of coconut milk cream and crowned with a mass of delicious seasonal fruit. The perfect dessert to wow a crowd.
Pavlova brings back a lot of childhood memories for me… warm summer evenings, surrounded by family and friends, everyone full to the brim after a delicious meal. Then, out comes the Pavlova… the crowning centre piece. So light, crisp and sweet, with a pile of pillow-y soft cream, and then a towering mass of sweet fruit. And of course everyone devours it!
Pavlova is something I’ve really missed – It’s something where cream is a very main and important ingredient, and you can’t hide the flavour. Soya cream doesn’t whip very well (or at least no variety I’ve ever found does!), and has a discernible soya aftertaste – not great if you’re serving it up to dairy eaters who will definitely think it is below standard. Over the last few months, I’ve been doing a lot of research into dairy free alternatives and time and time again I saw whipped coconut milk as a replacement for whipped cream. Really, I thought? Does that really work? What’s the texture like? I also worried about everything having to go with coconut… as much as I love it, it doesn’t always go with everything in the same way that cream does!
However I have to say I am a complete convert! Just by refrigerating the coconut milk, it whips perfectly and the texture and appearance is exactly like whipped cream – soft, billowy mounds of it would make a great side to lots of desserts to replace normal cream – and although the coconut flavour is not overwhelming in the slightest, you could soften the flavour by folding in a few tablespoons of dairy free yoghurt, which also loosens the texture slightly.
Pavlova is great dessert to have up your sleeve, especially as the end result is spectacular and it really is very easy. You can even make the meringue part a day or two before which is always useful. Pavlova is a basic meringue recipe with two key ingredients – white wine vinegar and cornflour. It is the addition of these two ingredients which gives Pavlova it’s famous chewy texture in the middle, which just keeps you coming back for more.