Allergy-friendly recipe: Golden blueberry mini muffins (Coconut Oil, Flour + Desiccated Coconut)
Didn’t I mention just last week March – April is Pumpkin time in New Zealand? Just look what we have here!
What do you think the secret ingredient in these Coconut Flour muffins is? (Hint, it’s not Coconut Flour).
Emma blogs at CravingFresh.com it’s an Auckland NZ blog.
These golden blueberry muffins are perfectly nourishing, while being free from dairy, eggs, nuts, soy, sugar and gluten.
They make a gorgeous snack for people with allergies, but can also be enjoyed by anyone wanting a deliciously healthy sweet treat.
The secret ingredient is pumpkin puree.
It gives these muffins their golden colour and moistness. A hint of spice and blueberries to top, make these morsels the perfect autumn fare.
- 4T chia seeds, ground
- 12T water
- 1/2c coconut oil, softened
- 1/2c coconut flour
- 1/2c desiccated coconut
- 1/2c golden flaxmeal
- 1/2c Natvia
- 3/4c pumpkin puree
- Zest and juice of one lemon or lime
- Pinch of salt
- 1/2t cinnamon, ground
- 1/2t nutmeg, ground
- 1/2t baking soda
- 1c blueberries, fresh or frozen
To find out more, take a look at Emma’s Auckland based blog, CravingFresh.com.
http://www.cravingfresh.com/2014/04/allergy-friendly-recipe-golden.htmlThis recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.
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If you want some more recipe ideas on how to make with Coconut Oil, then you’ll need to have a login to the free learning area at Camp Coconut! www.coconutoilshop.co.nz/camp-coconut
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