I truly believe I’ve finally unlocked the Awesome Gluten Free Muffin achievement with this recipe. What a winner! 🏆
These Chocolate and Peanut butter muffins are super fluffy and moist as a cake should be.
They are also dairy free and packed with fibre and good stuff. Perfect for those days you need a treat or just want to have a healthy cake option with your cup of coffee! 🙂
⅔ cup of sesame seeds
6 medium eggs
½ cup of coconut oil, melted
⅓ cup of honey (or any sweetener you like)
⅓ cup of coconut flour
¼ cup of cocoa powder
1 teaspoon of psyllium husks
2 teaspoons of baking powder
A pinch of salt
¼ cup of unsweetened peanut butter
In a food processor add the sesame seeds and mix for 4 minutes.
Then, add eggs, coconut oil, honey and mix them for more 5 minutes.
Next, let’s add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
Grease your muffin tin and pour the batter in, filling only half of it.
We are going to use peanut butter as a delicious filling, so add 1 teaspoon of peanut butter to each and cover with the remaining batter.
Preheat oven at 180C (350F) and bake it for 30 minutes.
It’s done! 🎉
Tip #1: for a lower carb version, replace honey with an artificial sweetener of your choice.
Tip #2: be aware that many supermarket brands of peanut butter usually include unwelcome ingredients in their composition such as salt, a sweetener such as sugar, and an emulsifier or vegetable oil. As usual the list of ingredients is your friend, make sure to read it carefully.
This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.
And to celebrate with you – who else, right? – we’ve decided to make one of my favourite cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually called Prestígio cake, same name as a famous chocolate bar (similar to Boost).
Of course, I’ve managed to create it in a guilty-free version. 😀 Amazing, I know!
The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. For the frosting, I got better results using pure cream, but this is totally replaceable with coconut cream for a dairy free version.
So, how about you making it for your next birthday too? Your guests will love it, for sure!
Raise a hand who never had a hard time trying to replicate that perfect bread texture in a low carb recipe. There are many recipes out there, sure thing, but the success rate is too low. However, to start the year with good vibes, here is THE Perfect Low Carb Bread recipe.
Mate, this is the best one! Easy and quick to make, amazing texture, and perfect flavour.
You know when you want to eat something not only by its look but also by its smell? This is the case here, my friends. You can’t imagine how fantastic this pancake smells like and this is all because this delicious thing called Brown Butter.
Let’s stop this blah blah blah and learn how to make these many layers of butter goodness. YUM!
4 large eggs
1 tablespoon of vanilla extract
1/4 cup of water (60ml)
2 tablespoons of raw honey (or any sweetener you like)
3/4 cup of brown butter (177ml – see directions below)