These muffins were delicious, moist and free of sugar, wheat and dairy! I got the main recipe from powerhungry.com/2013/05/paleo-almond-flour-muffins-master-recipe and just adapted it to suit! Below is the recipe I used:
2 1/2 cups almond flour
3/4 tsp baking soda
1/2 tsp salt
3 large eggs
1/3 cup mashed banana (you can also use unsweetened pureed apple/pear)
3 tbs freshly squeezed juice from oranges (can also use 2 tbs orange and 1 tbs lemon)
2 tbs melted coconut oil or light, mild olive oil
1 tsp vanilla extract
zest of 1 lemon
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1/4 cup chopped dates
1/4 cup grated carrot
1 handful of chopped pecans
Preheat oven to 180 degrees celcius. Brush muffin tins with olive oil (I used mini muffin tins). In a large bowl, whisk the dry ingredients (almond flour, baking soda, salt and spices). In a small bowl, whisk the wet ingredients (eggs, banana, orange juice, olive oil, vanilla exract and lemon zest). Add the wet to the dry and mix until blended. Finally add the dates, carrot and pecans and stir to combine. Divide the batter evenly among the cups. They will rise a little so don’t overfill. Bake 14-18 minutes until set at centre and golden brown at the edges. Move to a cooling rack and cool in tin for 30 minutes and remove.
These are great little snacks for lunches, my kids love them and they freeze really well so a big batch goes a long way!
I made these to take to my Dad and Stepmum’s for dessert as a thank you for babysitting, but mainly to highlight things can still taste good without sugar! They were great, so I thought I should share the recipe. The recipe below will serve three people, please adjust quantities accordingly if feeding more than three.
1 pear, cored, peeled, sliced thinly
1 apple, cored, peeled, sliced thinly
small handful of sultanas
large handful of frozen berries
1/2 tsp cinnamon
tiny sprinkle of nutmeg
3 tbs threaded coconut
3 tbs creamed coconut (coconut butter or manna)
3 tbs almond flour
Preheat the oven to 180 degrees celcius. In ramekins, layer the pear and apple with cinnamon, nutmeg, sultanas and frozen berries, taking care to have a fairly even layer of apple and pear for the top layer. Sprinkle the coconut over the top layer. In a small bowl, use your fingers to crumble the creamed coconut and almond flour together, cook in the oven for 15-20 minutes or until brown on top.
Thank you again to Adriana from http://livinghealthywithchocolate.com for the inspiration for this recipe! My husband and dinner guests thought these were amazing so here is the recipe:
100gms raw cacao butter
3 tbs (heaped) of raw cacao powder
3-5 drops organic vanilla extract
10 dates, finely chopped
4 macademia nuts, finely chopped
4 tbs threaded coconut
2 tsp raw cacao nibs
3 tbs organic agave nectar
Fill a small saucepan with a little water and bring to a very low, gentle simmer. Place the raw cacao butter in a heatproof bowl and place over the water, taking care that the bowl does not come into contact with the water. Very slowly and gently melt the raw cacao butter. Once the butter is completely melted, add the raw cacao powder and vanilla extract and mix thoroughly, ensuring the mixture is nice and smooth. Take the mixture off the heat and add the agave nectar, dates, nuts, coconut and raw cacao nibs and mix until combined. Spoon the mixture into chocolate molds, mini cupcake trays or patty cases and set in the freezer for 20 mins or the fridge for 1-2 hours.
You will never buy cheap chocolate again after trying this recipe, these were awesome! I served these as dessert for my last dinner party and got rave reviews! If they last, you will need to keep them stored in the fridge or freezer.