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.
You will not believe when I say that it’s very easy to make your own vegetarian milk!
In today’s video you will learn how to make two different types: Cashew Nut milk and Coconut milk.
They are yummy, healthy, and ridiculously easy to make at home. Ah, and using the same directions described in the video above, you can easily create other milk flavours, such as almond, Brazil nuts, and macadamias.
Cashew nut milk
1 cup (100 grams) of raw cashew nuts
750ml of hot water
1 cup (100 grams) of coconut meat (or coconut flakes)
750ml of hot water (in case you are using fresh coconut, you can include here the water from the fruit).
Cashew nut milk
Soak the raw cashew nuts with fresh water for at least 5 hours.
By the next day, drain and rinse the nuts. Reserve.
In a blender, add the nuts and blend them until a paste is formed.
Now add the hot water.
Once everything is smooth and well combined, pour the liquid in a glass container.
It’s done and ready to drink! You can keep it in the fridge for up to 3 days – no more!
In a blender, add the coconut meat (or coconut flakes) and hot water.
Blend everything together for about 3 minutes.
Cover a bowl with a cheesecloth (you can use a sieve to add some support to the cheesecloth) and pour the blended liquid on it.
Squeeze through the cheesecloth. All the milk will pass through and small coconut flakes will be retained by the cheesecloth. Don’t throw them away when you finish; you can add to a cake or use to make pancakes.
Store the milk in a clean glass container.
It’s done and ready to drink! You can keep it in the fridge for a maximum of 3 days.
Tip: In case you decide to make almond, brazil nuts, walnuts or any other kind of nut milk, I suggest you to follow the same process as I showed above to make cashew nut milk, but then drain the liquid using a cheesecloth. These types of nuts always leave some residues, different from cashew nuts.
Some people insist on saying that they don’t like salad because it is bland. Obviously I don’t agree with them. Salads are delicious and an awesome way to contribute with vital nutrients to a healthy body.
However, I do like to add an extra taste to my salads. That’s why, on today’s video, we will teach you how to give your salads a twist with these 3 delicious salad dressings: Avocado, Caesar, and Salsa Verde.
Today, Handy will show you how to make a delicious and creamy Homemade Yogurt. This is easier than you might think, I promise. 🙂
You only need about 20 minutes to prepare everything and wait until the next day to have this goodness for your breakfast, or maybe as a dessert, or even as a refreshing and healthy snack.
1 litre of full fat milk
1 cup of plain yogurt
3 tablespoons of pure cream
In a pot, bring the milk to boil.
As soon as the milk starts to come up, turn off the heat and let it cool down a little bit.
We need this milk lukewarm. The right temperature is when you can dip your finger into the milk and keep it there without burning. If you can use a food thermometer, the right temperature is 40C.
Add the yogurt and the pure cream and whisk them very well.
Pour the liquid mixture into a container and cover with a lid. You can use a plastic container or a sealed jar.
Wrap a tea cloth around it and keep the container in a warm place overnight (8 hours approximately). We left ours inside the oven (turned off!).
The next day you will have a creamy and delicious homemade fresh yogurt. And more: you can use a cup from this yogurt to make the next batch! 😀