I have a special space in my stomach for these Vanilla Muffins, no matter how much I ate before there will be always some space for them! ❤️
They are super fluffy and moist, also dairy and nut free, packed with fibre and good stuff.
My number one option when I want to surprise guests with a healthy cake. Typical comments are “no way, this cannot be healthy, that’s impossible!” or “are you sure this is gluten free?!”. 😝
Well, they are indeed perfect and delicious, and If I were you I would run to the kitchen right now to make your own batch!
⅔ cup of sesame seeds
6 medium eggs
½ cup of melted coconut oil
⅓ cup of honey (or any sweetener you like)
2 tablespoons of vanilla extract
⅓ cup of coconut flour
1 teaspoon of psyllium husks
2 teaspoons of baking powder
A pinch of salt
In a food processor add the sesame seeds and mix for 4 minutes.
Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes.
Next, add the coconut flour, baking powder, psyllium husks, and salt. Mix just enough to incorporate all ingredients.
Pour the batter into a greased muffin tin, leaving some space as these muffins raise well.
Preheat oven at 180C (350F) and bake it for 30 minutes. ⏰
It’s DONE! 🎉
Tip: For a lower carb version, replace honey with an artificial sweetener of your choice.
Did you know? Muffins are a typical American tea snack and share a lot of similarities with cupcakes, especially on how they are prepared and the basic ingredients.
A key difference, however, is that whilst cupcakes are widely accepted to be exclusively sweet, muffins can also be prepared in different savory varieties. Maybe I will bring you a savory muffin in the future? Who knows!?
Coconut butter is incredibly easy to make, you just need dried and unsweetened coconut flakes and a food processor (or a very powerful blender).
I love it so much! ❤️
Spread on toast, added to a smoothie, mixed with peanut butter for an energy ball, added to a yummy cake frost. As you can see, the sky is the limit! 🙂
500 grams of dried coconut flakes, unsweetened
In a food processor (or a very powerful blender) add the coconut flakes. You must use dry coconut, either shredded or flakes. Fresh coconut will not work.
Blend it for 15 to 20 minutes, or until you get a smooth and thick liquid.
Pour the butter into a glass jar and let it rest at room temperature, until it has a solid but spreadable consistency.
Cover the jar with a lid and store it also at room temperature.
It’s done! 🎉 There is no need to refrigerate coconut butter.
Tip: It is normal for coconut butter to get quite hard on a cold day, especially around winter.
I recommend you to microwave it, or put on a double boiler, to soften things a bit before serving.
Did you know? Scientific research is still a bit sparse in this area, but it is commonly accepted that coconut butter (or oil) is an interesting natural beauty product for skin care. Typical applications include as a skin moisturizer, lip balm, and even shaving cream. But of course, before spreading coconut all over your body, make sure to test on a small area to make sure it does not trigger any allergic reactions.
In a blender add olive oil, milk, egg, salt, and parmesan cheese. Then mix until well combined.
Once combined, add the tapioca flour in three steps (½ cup each) until all of the tapioca flour has been added.
Mix well on high, scraping down the sides of the blender so that everything is nicely blended.
Grease a mini muffin tin and pour the batter in, leaving some space unfilled as they will raise considerably.
Bake them at 200C (400F) for 20 minutes or until they are light golden brown.
It’s done! 🎉
Did you know? The brazilian cuisine has a variety of dishes and snacks; some of them very popular in a particular region of the country, while completely uncommon in other parts. Cheese Puffs, for example, are more frequently found in the Eastern Central area of the country, mainly in the state of Minas Gerais and its capital, Belo Horizonte.
I simply love these Flourless Dark Chocolate Cookies ❤️.
They are super rich in flavour, chocolaty, crunchy on the outside and moist inside, more like a brownie texture. The perfect healthy cookies for an afternoon tea treat!
These cookies are also super quick to make, in a few minutes you wipe everything up and will be popping them in the oven to bake. In seconds your entire house will smell like chocolate (not sugar, by the way, because we are using dark chocolate here). 😊
1/2 cup of coconut oil
1/3 cup of coconut sugar
1 large egg
1 cup of cocoa powder
1/2 teaspoon of baking soda
A pinch of salt
1/3 cup of dark chocolate (86%), chopped (optional, but recommended)
In a stand mixer beat together coconut sugar and coconut oil.
Then add egg and mix until well combined.
Next add, cocoa powder, baking soda, and a pinch of salt. Then using a spatula, mix well all ingredients.
Now it’s time to add the chopped dark chocolate. This step is optional but I can totally recommend doing it; it gives a nicer gooey texture to this cookie.
Split the dough into small balls and place them on a baking tray covered with parchment paper.
Bake it for 15 minutes at 180C (350F).
It’s done. Let it cool down before serving.
Did you know? Cookies are understood to have been created more than 1,300 years ago – 7th century A.D – in the region of the planet then called Persia (today Iran). Pretty much every single country on Earth has at least one recipe that is popular for a particular date or cause, such as the Anzac Biscuits here in Australia.