I’m off work today and around lunchtime I looked out the window to see a sky so black it spooked me. A few minutes later the skies opened and Victoria Falls dumped on top of us. I ran about shutting windows, then the phone rang. Adriano was checking on us because a tornado had just passed through a neighbouring suburb leaving a path of destruction, several dead and many more injured. The rain has also caused widespread flooding so who knows when I will see Adriano home from work. Apparently the traffic is diabolical. Tornadoes are rare here though they can occur.
Anyway, today I am showing you what I baked at the weekend to keep us going for the week – lemon and strawberry muffins. I used a combination of brown rice flour and tapioca flour to make them gluten-free and was impressed at the lightness of the result. I used date puree as a sweetener to make them sugar-free but you could add a tablespoon or two of honey if you wanted to. Next time I would add raisins too for a little extra sweetness. I placed a strawberry half on top but that does mean you need to eat them within a few days.