The world has gone nuts for coconuts. Coconut oil for salad dressing, coconut flesh as ice cream, the list goes on. Here in Australia, the organic/raw/super healthy way of eating is fairly new. Not new new but it hasn’t quite taken off as it has in Europe and America. Over the last few years, I have grazed with this way of eating but not quite taken a big chunk of it by dedicating our whole life to it. The other day when when my three year old asked for a snack (probably the upteenth time that day) I realised I have been giving a mixture of healthy (rice crackers) and not so healthy (processed cheese) when I could take control, put in extra effort and make it all as healthy as possible. So I felt guilty.
The next day at the grocery store, I decided to buy ingredients to make guilt free snacks for Ava that she can eat without anyone feeling guilty about it. I was looking for spelt flour as she had had it in quiches and quite liked it. But instead I found something more exciting… Organic Road Coconut flour (I love it when you can find organic at the supermarket).
Armed with the mighty coconut flour and a new found confidence, I googled several recipes that incorporated these assets. Many of the ones I found were either too complicated or time consuming. With a toddler and a baby, I do not have the luxury of time. So I constructed my own recipe, made them dairy free, and named these CocoBerry Muffins.
I don’t usually brag about my cooking, but husband and daughter chowed them down.. And I was so pleasantly humbled when a few of my friends (some of them super health nuts) asked for the recipe after seeing the photos on FaceBook. So here it is, I hope it works for you and your family. It is certainly a great feeling being able to offer my daughter such a guilt free, homemade snack!
(Makes about 9 cupcake sized muffins)
Preheat oven to 175’C
Line a muffin tray with cupcake cases or pre-cut square baking paper
1/2c organic coconut flour
1/4tsp baking powder
Sprinkle of sea salt
1/3c melted organic coco oil or olive oil
1/2c maple syrup/honey (couldn’t decide so I mixed the two!)
4 eggs at room temperature
1tbs rice milk
1tbs vanilla extract
1c chopped fresh strawberries
Mix together the dry ingredients before adding the wet ingredients.
Mix really well, in either a stand or hand mixer.
Fold in strawberries and divide into cases.
Bake for 20 minutes, then transfer to a wire rack to cool.