November 12, 2018
Cranberry muffins are a delightful treat for the fall and winter season. Wow your guests and family with this easy, but healthy superfood recipe that everyone will surely love.
Mix coconut oil, coconut cream, eggs, sucanat, maple syrup, eggs and vanilla together in a mixer bowl until smooth.
Mix baking powder, baking soda, sea salt and the flours. Add the flour mixture to the wet mixture; mix thoroughly and add half the coconut milk. Mix until smooth. Add the rest of the coconut milk and the shredded coconut and dried fruit. Grease a 12–cavity muffin tin and scoop batter evenly into each cavity. Bake at 325 degrees F for 20-25 minutes. Remove from oven and let cool for five minutes. Remove from the tin and let cool on a wire rack.
** For the egg free option, mix 4 tsp chia or salvia hispanica (also known as salba or white chia) with 5 tbsp water
* There are many of fruit powders on the market. The only ingredients they should contain is the fruit itself. They should nothing more that dried or freeze-dried fruits with the water extract so the product can be ground into a powder. There should be nothing else added.
Organic traditions has many different one. Look for them in your local health food store or order them from Your Organic Sources. Nativa is another good brand.
** Coconut oil is quite bland. Coconut butter is a mixture of coconut oil and coconut meat that goes by different name such as Coconut Butter from Artisana or Coconut Manna from Nutiva. Adding some of this gives anything the coconut flavour people expect from coconut.
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