Tag Archives: baking

The BEST EVER Chocolate Muffins

Yesterday I accidentally made the BEST EVER Chocolate Muffins. I planned to make coconut flour chocolate cake, but was out of coconut flour. Using almond flour instead and adjusting the liquid quantities resulted in a fantastic grain-free, dairy-free, low sugar recipe that I could not wait to share!

Ingredients

4 cups Almond Flour

2 Tablespoons Cacao powder

1 Teaspoon Baking soda

1/2 Teaspoon Himalayan Rock Salt

1/2 Cup Coconut oil

1/2 Cup Raw local honey

4 Organic Eggs

2 Tablespoons Organic Vanilla Essence (yes it is a lot but just trust me)

1 Cup Dark Chocolate chips (I use Enjoy Life Dairy Free but you can use anything you like)

Directions

1. Heat oven to 170 degree (c). Line a muffin tray with papers.

2. Mix all the dry ingredients until well combined and all lumps of flour have broken up.

3. In a separate bowl mix all the wet ingredients with a fork – beating well.

4. Add dry ingredients gradually to the wet ingredients mixing until just combined.

5. Add chocolate chips and stir through.

6. Divide between the muffin cases and bake for 25minutes.

Yum! They are so delicious – we only have 2 left from the batch I made yesterday and I think I deserve dessert tonight……..

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Bacon, Banana & Maple Muffins (with Chocolate Chips)

My mouth is watering just blogging about these delicious muffins! I had saved a recipe by The Café Wellness that included the incredible combo of bacon, banana & chocolate and I really wanted to try them. Then last night as I was scrolling through Facebook I came across a question “What is your favourite flavour combo?” I quickly added my 5 cents worth replying “Bacon, Banana & Maple Syrup”. And after collecting my monthly supply of Nitrate-Free, Free-Range Bacon from Dawson Valley Free Range yesterday how could I not make a batch of my own. I planned to use maple syrup instead of honey and leave out the chocolate chips as I thought they would make the muffins too sweet!

Ingredients

2/3 Cup Coconut Flour

1/4 Cup Tapioca Flour

1 Teaspoon baking soda

Pinch of Himalayan Rock Salt

1 Teaspoon Cinnamon

1/4 Cup Coconut oil

3 Organic Eggs

1 Teaspoon Organic Vanilla Essence

1/2 cup Almond Milk

1/4 Cup Maple Syrup

5 Short Cut Nitrate Free bacon rashes

2 Ripe Bananas Mashed

Directions

1. Heat oven to 180 degree (c). Line a muffin tray with papers.

2. Dice bacon into bite size pieces and cook over medium heat until cooked half-way through stirring regularly.

3. Mash bananas in a small bowl and put aside.

4. Add dry ingredients to a large mixing bowl.

5. Whisk eggs in a small bowl and put aside.

6. When bacon is cooked add all wet ingredients to dry ingredients and mix with a metal spoon until well combined.

7. At this point my 5 year old injected her opinion “these look really good mum, but they would be even better with some chocolate chips in them”. So in went 1/2 cup of chocolate chips. Next time I would add half a cup of toasted walnuts at this stage. Fold in gently.

8. Divide between 12 muffin cases and bake for 18-20 min or until slightly golden. Leave to cool for 5 minutes in tin and then eat while still warm. AMAZING. They freeze and would be great for breakfast with nuts instead of the choc chips… Enjoy!

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Spiced Mandarin & Carrot Muffins

These are a creation inspired by my love of carrot cake and the need to clear out my fridge! They were a delicious afternoon tea and will be breakfast tomorrow too! Dairy-free, grain-free, nut-free.

Ingredients

1/2 cup coconut flour

1/2 cup raw honey

2 carrots (grated)

2 mandarins (split into segments)

1 teaspoon mixed spice

1 teaspoon baking powder

4 tablespoons coconut oil

5 medium eggs (when dealing with coconut flour egg size is important, use one less if using extra large eggs)

Directions

1. Put all ingredients into a food processor and blend for a minute or two

2. Pour into a lined muffin tray and bake @ 180 for 20-25min or until spring back when touched lightly

3. Remove and cool in tray

4. Store in fridge for 3-4 days or freeze!

Serve with a big scoop of coconut cream or yoghurt!

Paleo Coconut & Banana Bread

Banana & Coconut Bread

Banana & Coconut Bread

I have always found cooking with Coconut flour difficult (my ancient oven could be part of the problem). My excitement for baked goods quickly fades as I cut into a dry and crumbly mess. However, I think after much experimentation I have one that not only smells delicious but has great texture!

I adapted my recipe from http://wheatfreeandglutenfreebreadrecipe.blogspot.com.au/ Paleo Coconut & Walnut Bread.

My recipe is as follows:

Ingredients

1 cups of organic coconut flour

1 tsp gluten free baking powder

0.5 cup shredded organic coconut

0.5 cup local raw honey

1 cup organic or homemade coconut milk (full fat)

3 free-range eggs

0.5 cup of coconut oil

3 mashed bananas (small-med)

Directions

1. In one bowl blend wet ingredients until smooth

2. In another bowl mix dry ingredients.

3. Add dry ingredients to wet slowly ensure the mixture is well blended

4. Pour into baking paper lined loaf tin and cook for 50-60min @ 180 degrees (C)

5. Ensure when baking with coconut flour that you allow to cool completely in tin before cutting.

Enjoy with reduced strawberry syrup (mush up and slowly cook strawberries with a little stevia or honey if you wish. I like them just as they are).

 

Choc-Chip Chickpea Protein Cookies

These are a winner with my hubby and were great energy snacks on our trip to the Sunshine Coast for Tough Mudder.

Choc-Chip Chickpea Protein Cookies

Choc-Chip Chickpea Protein Cookies

This recipe is based from The Hair Pin  with just a couple of changes and they are Awesome!

Ingredients

1 ¼ cups chickpeas (soaked or canned drained and dried)

½ cup Almond or Cashew butter

2 tsp vanilla

¼ cup Maple Syrup

2 tbs coconut oil melted

1 tsp baking powder

a pinch or two of salt

2/3 cup organic dark chocolate chips

 

Directions

1. Preheat the oven to 180 degrees (C). Line a cookie sheet with baking paper

2. Measure out your chickpeas, and make sure to dry them off first on paper towels.

3. Puree in a food processor fitted with a steel blade. Scrape down the edges, and pulse again a few times until the “dough” is completely smooth.

4. Add all the remaining ingredients (except the dark chocolate chips). Puree!

5. Pour the cookie dough into a bowl, and add in the chocolate chips. The dough will be super sticky, it is meant to be!

6. Scoop out spoonfuls of dough and drop them onto the baking paper. Flatten slightly with a fork if you wish.

7. Bake for about 13 minutes. Enjoy!