This culinary challenge of ours, roses in food, in combination with the launch of Rosey’s mark new sugar-free jam collection that we believe in so much and we want it to be tried and tested by the most critical and skilled, brought us in a natural way to the idea of close collaboration and exchange with the food bloggers of Bulgaria we like and follow, the ones that inspire us. The bloggers on their hand accepted freely to remorselessly test the products with no censor to their opinion – are these jams good, good enough to be part of their culinary creations? Full of excitement and with a small little bit of fear (in the end of the day asking for honest reviews could mean either positive or negative), we have send away the first jam jars to 4 different addresses and waited for our selected jury to judge…
As a result, today we would like to introduce as a guest-author our first culinary reviewer, the always smiling Sophie from Foodie Boulevard! She calls her culinary adventure “the way to the good bite” and her recipes are not only nutritious and healthy but beautiful food for the eye too. Super friendly and full of energy, Sophie had opened the jam jars without any waiting and had let herself test and create. We already read her first impressions on Foodie Boulevard together with this recipe for Blackberry cream with rose jam – no sugar. We are impressed by the ease with which Sophie mixes and creates new tastes… Few days ago she received 3 tastes of jam: Pure Rose, Rose & Strawberry, Rose & Raspberry and what she did, as we see it, was to create a 4-th taste completing our floral-fruity combinations closed in jars.
And because Sofhie is full of energy and ideas, she prepared also this recipe for you…
Banana muffins with rose jam
For the muffins:
- 1 banana
- 500 ml soy, coconut ot nut milk
- 4-5 table spoons olive oil
- 1/2 tea cup rice flour
- 1/2 tea cup buckwheat flour
- 1/2 tea cup coconut flour
- 2 table spoons carob powder
- 1 egg
- 1/3 tea cup rose jam
For the frosting:
- 200 g cottage cheese
- 150 g rose jam
- 100 g cherries/raspberries/blackberries/strawberries
Puree the banana. Add the egg, the milk, the rose jam and the olive oil. Stir well.
To the above mixture add the all types of flour and stir till homogeneous.
Put in muffin baking moulds and bake on 180 degrees C with fan on for about 30 minutes. (At the end of the baking try if the muffins are ready with a toothpick in the center of the muffin. If the toothpick comes out dry and clean, the muffins are ready. If not, turn of the oven and leave the muffins inside for another 10-15 minutes).
Let cool the muffins on a grid. Puree in blender the cottage cheese and the rose jam and frost the muffins. Decorate and serve.