Lactose Intolerance

Lactose intolerance is the inability to digest lactose a sugar found on milk and other dairy products. People suffering from this do not have enough lactase, the enzyme that changes lactose to glucose. Some symptoms include bloating, vomiting and diarrhoea if too much lactose is consumed. This intolerance may be either genetic or environmentally caused.

GLUTEN AND DAIRY FREE MUFFINS

Preparation Time

20 minutes

Cooking Time

25 minutes

Makes

12

Ingredients

• Light olive oil, to grease
• 3 eggs
• 1 x 120g can apple puree
• 160ml (2/3 cup) soy milk or rice milk
• 80ml (1/3 cup) honey
• 80ml (1/3 cup) light olive oil
• 1 medium (about 150g) red apple, cored, peeled, finely chopped
• 1/3 cup frozen or fresh blueberries
• 200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
• 175g (1 1/2 cups) gluten-free soy compound
• 1 tsp ground cinnamon
• Pure icing sugar, to dust

Method

1. Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease.

2. Whisk together the eggs, apple puree, milk, honey and oil in a bowl until combined. Add the apple and blueberries and stir to combine.

3. Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.

4. Spoon among prepared pans. Bake in oven for 20-25 minutes or until a skewer inserted into centres comes out clean. Turn onto a wire rack. Dust with icing sugar to serve