I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries,as well as helping regulate blood sugar levels.

　　

Ingredients

Makes 12

　　1 1/3 cup gluten-free oats, divided

　　1 2/3 cup unsweetened almond milk

　　1/2 cup Medjool dates, pitted

　　1 free-range egg

　　2 teaspoons gluten-free baking powder

　　2 teaspoons ground cinnamon

　　2/3 cup fresh blueberries

　　

Step 1

Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.

　　

Step 2

Put 1 1/4 cups of the oats into a food processor andblitz them until they form a fine powder. Then addthe almond milk, dates, egg, baking powder, andcinnamon and blitz together to give a fairly smoothand sloppy mixture.

　　

Step 3

Tip the mixture into a large bowl and gently stir inthe blueberries until well mixed through. Divide themixture evenly among the 12 muffin cases. I like touse a mechanical ice cream scoop to do this.

　　

Step 4

Sprinkle over the remaining oats and bake in theoven for 20 to 25 minutes or until the muffins arecooked through.

　　

Step 5

Remove from the oven and leave to cool a littlebefore tucking in.

　　Cooks' Note

　　Oats are often processed in factories where other products containing gluten are used, so be sure to look for actual gluten-free oats on the label if you are avoiding gluten.

　　From Eating Well Made Easy © 2016 by Lorraine Pascale. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.