This morning I had an hour to spare before picking up the kids and I wanted to try out using more dates in my recipes; they are a natural sweetener and just SO healthy.
So I put together these coconut and date muffins which took me only 15 minutes to prepare and 15 minutes to cook and they came out really light, fluffy and delicious without being too sweet. My son ate 2 after his lunch so I consider them a success!
Ingredients: (makes 7 muffins)
3 eggs
60g unsweetened ground coconut
100ml coconut milk
100g oats
100g brown rice flour
1 tablespoon honey
1 tsp stevia
1 tsp coconut oil
5 dates
10 almonds
1/2 tsp vanilla essence
Put the dates and the almonds in a food processor and grind completely. Add them to a mixing bowl together with the other ingredients and mix until evenly distributed.
Making sure you spray your muffin tin with the oil of your choice (extra virgin olive oil or coconut oil), beforehand, distribute the mixture into 7 muffin tins and bake on medium heat for 15 minutes until golden. Always make sure that a knife comes out dry when cooking with eggs!
So I put together these coconut and date muffins which took me only 15 minutes to prepare and 15 minutes to cook and they came out really light, fluffy and delicious without being too sweet. My son ate 2 after his lunch so I consider them a success!
Ingredients: (makes 7 muffins)
3 eggs
60g unsweetened ground coconut
100ml coconut milk
100g oats
100g brown rice flour
1 tablespoon honey
1 tsp stevia
1 tsp coconut oil
5 dates
10 almonds
1/2 tsp vanilla essence
Put the dates and the almonds in a food processor and grind completely. Add them to a mixing bowl together with the other ingredients and mix until evenly distributed.
Making sure you spray your muffin tin with the oil of your choice (extra virgin olive oil or coconut oil), beforehand, distribute the mixture into 7 muffin tins and bake on medium heat for 15 minutes until golden. Always make sure that a knife comes out dry when cooking with eggs!