I have some fabulous recipes to share this week, if I don’t say so myself. But don’t be fooled by the decadence of these treats because they are packed with antioxidants and other nutritious goodies.
Let’s start with the muffins. Who doesn’t love a good muffin? Since opting out of eating gluten in 2010, my life has been sadly void of muffins. That is until recently, as I’ve discovered the joys of baking with coconut flour.
Coconut flour is a joy because it’s rich in fiber and has a sweet coconut-y taste, which means you don’t need to add a lot of sugar to create something tasty. But there’s a catch. The thing about coconut flour is that it’s very dry, I mean very, very dry. To remedy this, it’s necessary to use a lot of eggs to get the dough to hold together. As a rule of thumb, it’s best to use 4-6 eggs for every 1/2 cup of flour. It’s a lot, don’t say I didn’t warn you, but it’s worth it. The eggs bring a light and fluffiness to the muffins that is just wonderful. Even though the recipe below is for apple cinnamon muffins, you could subtract the apples and cinnamon and add any ingredient that you like. We’ve experimented with raspberries, blueberries, and cacao, and all have turned out wonderfully.
On to the frosting. Since a simple muffin is not always enough to quench my sweet tooth, we whipped up a beautiful raw cacao and avocado topping for the muffins. Sometimes I like to be fancy, what can I say?
If you haven’t tried out an avocado frosting, let me just tell you that you’re missing out. I am sure the idea of using an avocado as the base of a dessert is making a fair number of you squeamish, but trust me, it’s amazing and you won’t taste anything but smooth, glorious chocolate. Besides the fact that this “frosting” recipe is delicious, it’s also full of healthy fats (coconut oil and avocado) and antioxidants (cacao).
What I love most about these simple recipes is that they can be used both separately or together. For instance, I recently found that sunbutter (sunflower seed butter) makes a delicious topping for muffins. And the cacao frosting can just as easily act as a mouse, served with a few slices of strawberry. I encourage you to get creative and let your taste buds lead you! Remember, food is medicine, it’s powerful stuff, folks!
Apple Cinnamon Muffins
1/2 cup coconut flour
3/4 cup unsweetened applesauce
3/4 cup chopped apples
2 T cinnamon
1 T extra virgin coconut oil
1-2 T honey
1 tsp vanilla
1 tsp baking soda
Preheat oven to 400 degrees. Grease muffin tin with coconut oil. Add eggs, applesauce, honey and vanilla in a bowl. Stir mixture well, add the rest of the ingredients. Fill muffin tin with the batter and bake for 15-20 minutes or until golden brown.
Chocolate Avocado Frosting
2 large avocado, ripe
1-5 Tbsp honey, agave or Stevia, or to taste (we used 15 drops of liquid stevia)
2 tsp pure vanilla
Pinch of sea salt
2 1/2 Tbsp extra virgin coconut oil, liquified
6-8 Tbsp raw cacao powder
Combine all ingredients in either a bowl or food processor, blend with immersion blender or food processor until smooth and creamy. Place in refrigerator for 10-15 minutes until firm (coconut oil will cool and ). Frost your dessert and enjoy!