I’m not technically working at the moment (just a bit of freelance/ consulting work and looking for more!) and have way too much time on my hands. So, I’ve been taking advantage of this time at home by whipping up lots of delicious and healthy treats in the kitchen.
Whilst I’m not strictly healthy or organic all the time, when I cook, I generally ‘try’ to use fresh, quality, organic ingredients and keep the nasties at a minimum (to offset the damage I do when I’m out).
My friend Valeria Ramirez, over at The Well Nest, often inspires me with her healthy lifestyle posts and recently shared this delicious muffin recipe, so I thought I’d give it a go. Not only are they super healthy (due to the use of coconut flour which is heat stable and nasty-free), they’re delicious!
Note, I’ve haven’t baked anything for about 20 years! So, when I made mine, I forgot to do a few things, which to be honest, wasn’t a disaster. I forgot to buy shredded coconut, so I added a little extra coconut flour and some slivered almonds instead. I also used a whole 165 ml tin of coconut milk, instead of the 4 tbs, which probably made up for the fact that forgot to put in the coconut oil! Next time, I’ll try to read the recipe properly, but I think I’ll add a little extra honey for sweetness.
- 1/2 cup of Coconut Flour
- 1/4 cup Shredded Coconut
- 5 tablespoons of Coconut Oil
- 6 Organic Eggs
- 4 tablespoons of Coconut Milk (or dairy)
- 1/2 teaspoon Apple Cider Vinegar
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/4 teaspoon Himalayan Rock Salt
- 2 tablespoons Raw Honey
- 1/2 cup of Blueberries
What to do
- Combine wet and dry ingredients in separate bowls.
- Mix together wet and dry ingredients.
- Fold in berries.
- Pour the batter into muffin pan (makes about 12)
- Bake at 200 degrees C for 10-20 minutes – keep an eye on them so that they don’t brown too quickly.
Recipe from The Well Nest Blog
Image by House of Turtle