Orange Raspberry Muffins

Breakfast, Desserts | July 4, 2015 | By

Orange Raspberry Muffins
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For the muffins
  1. 2 cups (176 g) Almond Flour
  2. ¼ tsp Baking Soda
  3. ¼ tsp Sea Salt
  4. 4 Eggs
  5. ¼ cup (60 g) Palm Shortening, melted
  6. 1/3 cup (79 mL) Honey
  7. 1 tsp (5 mL) Vanilla Extract
  8. Zest and juice of 1 Orange
  9. 6 oz (170 g) Raspberries, fresh or frozen
For the topping
  1. ¼ cup (46 g) Palm Shortening
  2. ¼ cup (50 g) Coconut Sugar
  3. ½ cup (44 g) Almond Flour
Instructions
  1. Preheat the oven to 350 F (176 C) and line a 12-cup muffin tin with wrappers.
  2. In a medium bowl, combine the almond flour, baking soda, sea salt, and orange zest.
  3. To a large bowl add the eggs, shortening, honey, vanilla extract, and orange juice. Using a hand or stand mixer, mix the wet ingredients on medium speed.
  4. Add the dry ingredients to the wet and mix until combined.
  5. Fold in the raspberries.
  6. Scoop into the prepared muffin tin.
  7. To make the topping, mix the shortening and coconut sugar in a medium bowl (I like to use the hand mixer for this, but you can do it by hand as well). Then add the almond flour and stir until incorporated. Using your hands, sprinkle the mixture over the muffins, breaking the mixture up as you go.
  8. Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Hearth and Honey http://hearthandhoney.com/

Berries with Coconut and Lime

Breakfast, Desserts, Sides | March 13, 2015 | By

Berries with Coconut and Lime
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Ingredients
  1. 1 cup of mixed berries, fresh
  2. 1/4 cup coconut milk, full fat, (preferably the cream at the top of the can)
  3. 1/2 medium lime, squeezed into juice
Instructions
  1. Chop berries and top with coconut cream or milk and a tablespoon or two of lime juice.
Hearth and Honey http://hearthandhoney.com/

Baked Pears

Desserts | November 27, 2014 | By

Baked Pears
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Ingredients
  1. 2 pears
  2. 1 tbsp ghee (or coconut oil)
  3. 1 ts cinnamon
  4. 1/4 cup walnuts
  5. Handfull of cranberries (optional, or try raisins or dates)
Instructions
  1. Core 2 pears. In a small bowl mix together 1 tbsp of melted ghee (or coconut oil) and 1 ts cinnamon. Add 1/4th cup of walnuts and a handful of cranberries; toss to coat. Fill cored pears with ghee, cinnamon and nut mixture and bake at 350 for 15-20 mins. Lightly sprinkle the top with extra cinnamon if desired.
Hearth and Honey http://hearthandhoney.com/

Cinnamony Apple Pie Muffins

Breakfast, Desserts | September 25, 2014 | By

Cinnamony Apple Pie Muffins
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Muffin Ingredients
  1. 2 large eggs
  2. 1/3 cup coconut cream (the fatty layer at the top of a can of coconut milk)
  3. 1/4 cup pure maple syrup or raw honey
  4. 1 tsp pure vanilla extract
  5. 2 1/2 cups blanched almond flour
  6. 1/4 tsp sea salt
  7. 1/2 tsp baking soda
Cinnamon Streusel Topping
  1. 3 tbsp pure honey
  2. 2 tbsp butter, melted (or coconut oil, melted)
  3. 1 tbsp, plus 1 tsp ground cinnamon
  4. 1/4 tsp pure vanilla extract
  5. 1/2 cup diced organic apple (about 1 small or medium apple)
  6. 1/2 cup crispy walnut pieces
Instructions
  1. Preheat oven to 315 degrees. Place 10 parchment muffin liners in a 12-cup muffin tin; set aside.
  2. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside.
  3. In a small bowl, add the streusel ingredients (except for the diced apple and walnuts) and whisk together until well combined; set aside.
  4. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  5. Then, using a small spoon, place a dollop of the streusel in the center of each muffin and top with a little sprinkling of diced apple and walnuts.
  6. Next, place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
  7. Top each muffin with the remaining diced apple and nuts. Then, drizzle the remaining cinnamon streusel over the top of each muffin.
  8. Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm!
Hearth and Honey http://hearthandhoney.com/

Strawberry Shortcake Muffins

Breakfast, Desserts | August 23, 2014 | By

Strawberry Shortcake Muffins
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Ingredients
  1. 2 1/2 cups blanched almond flour
  2. 1/4 tsp sea salt
  3. 1/2 tsp baking soda
  4. 2 large eggs
  5. 1/3 cup coconut cream (the fatty layer at the top of a can of coconut milk)
  6. 2 tbsp pure maple syrup or raw honey
  7. 2 tsp lemon zest (lemon zest means to grate the lemon peel)
  8. 1 1/2 tsp pure vanilla extract
  9. 1/2 cup finely diced fresh strawberries
Instructions
  1. Preheat oven to 325 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside.
  2. In a small bowl, mix together the blanched almond flour, salt and baking soda.
  3. In a large bowl, whisk together the eggs, yogurt, maple syrup, lemon zest and vanilla until well blended.
  4. Using a spoon, slowly stir in the almond flour mixture until well incorporated.
  5. Next, fold in the finely diced strawberries. Then, evenly distribute the muffin batter into each of the lined muffin cups making sure to fill no more than 2/3 full.
  6. Bake for approximately 25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!
Hearth and Honey http://hearthandhoney.com/