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On not watching the Olympic opening ceremony…

July 27, 2012

Arlo spent the night and most of the day at Tom and Rachel’s with Meadow, Summer, Felix and Lilah. He had a lovely time – camping in the garden, making bonfires, swimming, eating Jordan’s crunchy cereal for breakfast . The weather was beautiful again and hot. What more could a boy want? (Pizza for dinner and early bed it transpires – no telly for him.)

Frank’s gone to the last night of being in England disco at Dartington – no telly for him either – Rella’s slathering herself in aftersun having been a little neglectful of the sun cream application at the beach today and the beloved’s watching the telly – the opening of the Olympics checking what his money’s being spent on ( he says it’s very strange, like a cabaret show with Mr Bean in it and Chariots of fire music).

I’m blogging. In honour of Arlo having had a lovely day I’m posting a vegan and gluten free muffin recipe for the Brooks family. We had these muffins on Arlo’s birthday.

Put two cups of gluten free flour in a mixing bowl – I used potato flour, cornflour and rice flour in roughly equal parts – add a teaspoon of gluten free baking powder and half a cup of sugar. Mix. Make a well in the middle.

In a pint jug put half a cup of sunflower oil, three quarters of a cup of soya milk (or water – not rice milk because it’s often not gluten free) and half a cup of soya yogurt.  Add this to the flours and mix lightly. Add a cup of fresh fruit – I used blackcurrants because that what we’ve got, but you can use practically anything as long as it’s cut into small even sized bits and mix – not too much.

Put the mixture into muffin cases and bake for about 25 minutes until brown on top risen in a moderate oven – about 190c. Best eaten warm.


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