I love to bake. I have been baking since I was in primary school where I recall that my mum’s chocolate cake was much sought after for trade in the lunch box stakes. I grew up eating real food made ‘from scratch’ so the packets of chips and muesli bars were of no interest to me then and they definitely are not now.

Over the last few years, I have adapted my baking to be predominately gluten free. I have experimented with different flours such as coconut, tapioca, almond and buckwheat. I tend to make my recipes up as I go, or I will adapt a recipe that I have been storing in my head for a while. This becomes a little bit awkward when people ask me for a recipe, so I have recently tried to record the ingredients and quantities that I use.

My favourite cake at the moment is my pale cacao and coconut cake. It is gluten free and contains fruits as the only sugar. It even has quite delicious looking frosting which is actually whipped coconut cream. Unfortunately, as it contains coffee and cacao, it is off the list for the next 6 weeks during our detox.

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So my mission for today was to create some ‘sweet’ muffins, that fall within the detox guidelines. I enlisted the  voice record app on my iphone to record ingredients and quantities so I now have a recipe to share with you.

Detox sweet muffins

Makes 24 muffins

Ingredients

  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 tablespoon cinnamon (or half cinnamon half nutmeg)
  • 1 teaspoon baking powder (gluten free)
  • 2 teaspoon bi carb soda
  • 1/2 teaspoon himalyan salt
  • 2 cups stewed apples/pear
  • ½ cup frozen blueberries/rasberries or another ½ cup stewed fruit.
  • 4 large eggs
  • 1/2 cup coconut oil (as liquid)
  • 1 teaspoon vanilla

Method

  1. Preheat oven to 180 degrees.
  2. Combine dry ingredients in a large bowl. Add stewed fruit & combine well.
  3. In a separate bowl, whisk eggs, oil and vanilla together.
  4. 4. Pour the wet mixture over the dry ingredients and mix very well. (The batter will be very thick.)
  5. If you are using some frozen berries, gently mix these through now.
  6. Spoon the batter out into muffin pan and place in oven for approx 30 minutes. (watch them closely)
  7. When a knife inserted into the top of a muffin comes out clean, the muffins are done.
  8. Cool muffins in the pan for 5-10 minutes and then remove to a rack to finish cooling.

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Whilst they are not the most beautiful looking muffins in the world, they do taste good.

Enjoy,

Michelle x

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