It's a long weekend here in Melbourne and it's been glorious!
We visited the new South Yarra Markets on Saturday. It was such a gorgeous day that we just walked down. I found a cute vintage navy short sleeve top that still had it's tag on for the fabulous price of just $15. Of course, the shirt was not to be outdone by the super fabulous red metallic heart necklace I bought moments later for the can't-say-no price of 2 dollars! I love finding things that are a little different! It also reminds me of the oversized, pale pink, fake pearl necklace I had as a child that used to hang around the neck of the oversized clown that adorned my bedroom wall. And no I'm not scared of clowns - just in case you were wondering!
Then, being just behind Chapel St we headed down past the Prahran Markets and stopped for a bite to eat and a few drinks before wandering back home for some home made gluten free minestrone soup. There's just something about chilling out and not going anywhere on a long weekend that is rather liberating.
This was of course after I'd got my saturday-morning-bake on, because lets face it.... If you've spent all your hard earned dosh on renovating your (rather shiny) new kitchen, one doesn't ahve enough money left over to go for a longweekend mini break with the man... so, one does what all strapped for cash gals and guys with a new kitchen do - bake - gluten free!
Saturdays baking extravaganza included an old banana (that I'd bought at a fabulously discounted price as at the current banana prices I also can't afford too many of those either) some nutella from that smoothie I made a little while ago and, for good measure.... a few more hazelnuts, because lets face it, they're yummy! Although, I don't like them raw, I'm really only a fan of them if they're baked in something like gluten free hazelnut brownies or these yummy banana nutella muffins... so, go get your gluten free bake on and enjoy the deliciousness....
Gluten Free Nutella-Nana Muffins
Adapted from these peanut chocolate cakes - Makes 12
120g gluten free flour
200g hazelnut meal
1 1/2tsp gluten free baking powder
110g brown sugar
120g butter, softened
2eggs, lightly whisked
2overripe bananas (about 1cup), mashed
1 1/2tsp vanilla
Preheat oven to 180degrees and line a 12cup cupcake tray with cupcake liners.
Whisk together the dry ingredients in a large bowl.
In a seperate bowl mix together the remaining ingredients. Fold wet ingredients into the dry and mix to combine.
Divide mixture into the 12 cupcake liners. Bake 18-20minutes.
Allow to cool in tray. Will keep for 3-4days in an airtight container.
Dist with a little icing sugar before serving with your morning cuppa.