Last week I finally took the plunge and invested a huge sum to buy one kilo of coconut flour. Considering that this is a by-product of coconut milk production, you'd think they could sell it for a little less, no? Fortunately I don't appear to be the only one who finds the price prohibitive, as most recipes I've encountered use not more than a quarter cup of it at a time.
Continuing through my first butternut squash of the season, I decided to simplify at least one of our weekday mornings and try to satisfy a niggling desire for baked goods in one fell swoop. Standing on the shoulders of this delicious-looking recipe for coconut-flour apple breakfast muffins I would up with a winner perfect for the crisp, foggy mornings of October. In Hallowe'en wrappers they even look the part!
- 4 eggs
- 1 cup pumpkin (or squash or sweet potato) puree
- 1/2 cup coconut flour
- 2-3 Tbsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 cup coconut oil + 2 Tbsp ghee
- 3 Tbsp maple syrup
- 1 apple, peeled and finely chopped
- 1/3 c raisins
Cool on a rack and store in a sealed container to snack on, or reheat 2 for a quick breakfast.
P.S. When the snow flies I"ll be trying out these almond-flour carrot muffins too!