I don’t usually stray from foods I can’t eat but there are apple eaters in the house and they were on their way out so I thought instead of composting I’d attempt to bake.
This recipe can be adapted for most fruits really. Blueberries are my favourite followed closely by strawberry and rhubarb. But try banana, pineapple, raspberry, throw some choc bits in!
Apple & Cinnamon Muffinsgrainfree, dairyfree, sugarfree, histamine, inflammation
PREPARATION TIME TOTAL TIME 10 MINUTES 50 MINUTES
Preheat oven to 180c
1/2 cup coconut flour 3/4 cup blanched or activated almond meal 1 1/4 tsp baking powder spice mix* 4 eggs 1/3 cup coconut oil 2 tsp 100% maple syrup (optional) 1 cup homemade apple puree 1 cup diced apples 2 tsp vanilla extract1/4 cup milk of choice or coconut kefir or yoghurt
3 tsp cinnamon powder
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1. mix dry ingredients in a bowl
2. mix wet ingredients (except apple)
3. add apple puree to wet ingredients
4. add diced apples and fold
5. fold wet mixture gradually into dry
6. pour into prepared muffin tray (or alternative cake dish or loaf pan)
7. cook for 30 minutes
8. remove from oven (check for clean skewer) they will seem soft and you’ll question them but they are light and fluffy muffins
9. Leave to cool in tray before removing
10. Top with coconut kefir cream or frosting glaze
For a sweet topping…………..
1/2 cup almonds
5 tablespoons maple syrup
1 tsp cinnamon
1 1/2 Tbsp coconut oil*, melted
1 Tbsp vanilla extract
pinch of salt
*1/2 Cup Coconut Kefir Cream
To make the glaze, roast the almonds (at 180) for 10 minutes or until they smell toasty.
Let the almonds cool for 5 minutes (and no longer!) and then process in a food processor until almond butter forms.
Add the maple syrup, cinnamon, melted coconut oil, vanilla and salt
Process until it’s well combined.
Fold through cream.
*you can omit kefir and just have glaze.
Enjoy with a chai latte using the spice mix (no salt) a dash of maple syrup, hot water and milk of choice.
The kids will love them in the lunch box. Make them nutfree by substituting almond meal with buckwheat flour.