Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 1 ½ cups gluten free flour
- ¾ cup castor sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup olive oil
- 1 medium egg
- ½ cup milk
- 1 cup blueberries
- Zest of 1 orange
Instructions
1. Preheat the oven
Preheat the oven to 180 degrees celsius.
2. Combine the dry ingredients
Combine together flour, sugar, salt, baking powder and orange zest. Keep aside 2-3 Tbsp of the dry mixture.
3. Combine wet ingredients
In another bowl, whisk together egg and oil, then add milk.
4. Combine wet and dry ingredients
Add the wet ingredients to the dry ingredients and stir well, but do not overmix. If you feel the batter is too thick, add more milk. The batter should be thick, with dropping consistency instead of flowy.
5. Add the blueberries
Add the blueberries in a bowl and sprinkle the reserved dry mixture. Fold in the berries in the batter.
6. Transfer and divide the batter in muffin tins
Line muffin tins with paper muffin cups and divide the batter, filling about ⅔ full.
7. Baking time
Bake at 180 degrees for 15-20 minutes. Around that time, insert a toothpick in the center of a muffin, and if it comes out clean, take the tray out of the oven.
8. Serving time
Serve warm or at room temperature. Enjoy!
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.
When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.
This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.
