to market

I went to the farmer's market that the eatlocal organization put on on Wednesday's in Vancouver. It was so nice to meet up with some friends and enjoy a mid-week break. To walk through the many stalls and have the relaxed (although super crowded) atmosphere was an amazing change from the indoor office stress.

After the puchasing we went to a local Vegetarian restaurant. It was really good. Nice, fresh and clean tasting food. We decided to walk the seawall to Granville Island to take the aquabus home. I took a photo. It was so stunning. I love this city.

raspberry chocolate chip muffins, gluten free and a touch of blue rinse

I picked up some (unfortunately not so local) raspberries. To buy local would have been ideal but the option of that while walking home was slim to none. 

After a thoughtful stare and a quick rinse I decided to bake some muffins. I had made a few batches on the weekend with banana's, quinoa and walnuts. Pretty ordinary but really good. So with a quick change to the receipe I set out to bake a quick batch of Raspberry Chocolate Chip Muffins.

I usually use smashed up banana to help with the moisture (as I am sure you know ... gluten free can be really dry) but I went to open the freezer and realised my supply of over ripe banana's was out. Dang! To the plain yogurt I went.  After a quick mix of the dry ingredients and the incorporation of wet I added the raspberries. I will advise the error(s) now that I made: 1/ talking on the phone whilst baking 2/ over mixing while one talks on the phone. 

Bad move. 

The muffins seemed to turn a hint of blue. Like Florida granny hair blue. I've accepted it and am slowly moving on but I have taken a mental note and will not over stir when adding a berry to a muffin batter. I will not. I can also not commit to not talking one the phone but I will due my best to be more cognizant of when stirring.  Or if I do I will suffer the grey rinse sheen that over takes the mix. You can still see the soft red peaking out but once cut in half - the blue definitly appears. Either way, they turned out pretty tasty.  And really that's all that matters, right?

Raspberry Chocolate Chip Muffins, gluten free

1 1/2 cup amaranth flour

1/2 cup sorghum flour

1/4 tapioca starch

1/4 rice flour

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp xanthum gum

1 egg 

1 cup sugar

1 cup plain yogurt

1/4 cooking oil

1 cup of fresh raspberries

1/2 chocolate chips, gluten free

Heat oven to 350 degrees

Lightly whisk together the dry ingredients. In a separate bowl mix together egg, sugar, plain yogurt, oil. Slowly fold dry ingredients into the wet mixture. After fully mixed -- slowly add in raspberries and chocolate chips.

Scoop into muffins cups and cook for 20 - 22 minutes.

Enjoy the granny blue muffins!