Summer Picnic Ideasâïž Hereâs what I packed for our summer picnic:âšđŻ Smoked salmon roll-upsâšđ Caprese sandwichesâšđ Tapas sticksâšđ« Healthier chocolate chip muffins Save this for your next picnic!đ§ș âą đŻSmoked Salmon Roll-ups: (gluten-free) tortillas scallion cream cheese cold smoked salmon lettuce âą đ Caprese Sandwiches: (gluten-free) baguette pesto mozzarella tomatoes arugula âą đTapas Sticks: grapes parmesan salami âą đ«Fluffy Chocolate Chip Muffins âą Ingredients for about 10 big muffins: 1 1/4 cups (lactose-free) unsweetened natural yogurt (300 ml) 2 eggs 1/2 cup maple syrup, to taste (120 ml) 3 tablespoons olive oil 2 teaspoons vanilla extract 1 cup all purpose (gluten-free) flour mix (240 ml) 3/4 cup almond flour (180 ml) 2 teaspoons cinnamon 1 teaspoon baking soda 1 cup dark chocolate chunks/chips (160 g) 1. Mix the wet ingredients together 2. Add the flours and baking soda and stir until combined 3. Fold in the chocolate chunks (save some for topping if you like) 4. Spoon the batter into lined muffin tins 5. Bake at 180 Celsius degrees (350 in Fahrenheit) for about 20-25 minutes, or until a toothpick inserted to the center comes out clean 6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool 7. They taste the best freshly baked but they last for a few days in an air-tight container. The next day I like to heat them in the microwave for about 20 seconds so that the chocolate melts a bit and the muffins get softer again âą âą âą #picnic#picnicideas#picnicfood#picnicprep#glutenfree#easyrecipes
