Wednesday, February 6, 2013

Cinnamon Streusel Muffins


From Kristi's Kitchen



Ingredients:

1/4 c. coconut flour
1/2 tsp. sea salt
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/3 c.+ 1 tbsp. coconut palm crystals (or xylitol for a healthy no calorie sweetener)
3 organic eggs
2 1/2 tbsp. unsweetened vanilla almond milk
2 1/2 tbsp. grape seed oil
3 drops liquid toffee stevia
1 1/4 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees
-Combine wet and dry ingredients separately
-Prepare the crumble (see below)
-Line 9 regular muffin tins and fill 1/2 full
-Bake in preheated oven for 14-15 minutes
-Cool slightly before serving


Crumble Topping:
From Kristi's Kitchen

Ingredients:

1/2 c. almond flour
1/4 c. chopped pecans
2 tbsp. coconut palm crystals (xylitol)
1/2 tsp. cinnamon
1/8 tsp. sea salt
2 tbsp. organic unsalted butter

Directions:

-Combine all ingredients and mix until a pea sized crumble forms
-Top muffins

These are, seriously, one of the best muffins I have ever created! You won't miss the fact that there's no gluten or white sugar one bit! Oh so yummy and satisfying! Who needs bread when you can have cake for breakfast -GUILT FREE!

Happy Eating!

Monday, February 4, 2013

Homemade Mayo - YES!


From Kristi's Kitchen

Ingredients:

1 organic free range egg
1 tbsp. white vinegar
1 tsp. sea salt
1/4 tsp. ground mustard
1 c. grape seed OR olive oil

Directions:

-Combine first 4 ingredients in food processor
-While processor is running, slowly drizzle in oil until completely incorporated (depending on your processor - about 3-5 minutes)


This is SO easy, quick, budget friendly and minus the junk the shelved mayo has in it to stabilize it! It will keep up to a week in your refrigerator and is delicious!

Decadently Rich Chocolate Muffins... With Frosting!


From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. sea salt
1/2 c. coconut palm crystals  OR xylitol
2 1/2 tbsp. cocoa powder
1/16 tsp. cayenne
1/8 tsp. cinnamon
6 tbsp. grated zucchini
3 organic eggs
2 1/2 tbsp.  grape seed oil
1 1/2 tsp. pure vanilla extract
1 tbsp. unsweetened vanilla almond milk
1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees
-Combine wet and dry ingredients separately
-Whisk wet into dry
-Scoop 1 tbsp. at at time into lined mini muffin cups
-Bake in preheated oven for 10-12 minutes -until springy to the touch
-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins


Fluffy Chocolate Frosting
From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder
2 tbsp. organic unsalted butter, melted
3/4 c. +2 tbsp. coconut palm crystals
1/4 c. date sugar
1/4 c. raw whole fat milk OR almond milk
1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl
-Using a hand mixer, beat the ingredients until well combined, thick and fluffy
-Pipe onto or into muffin

Morning Glory Muffins w/ Coconut Flour


From Kristi's Kitchen

Ingredients: 

1/3 c. coconut oil 
1 ripe banana, smashed
6 organic eggs, beaten
2 tsp. pure vanilla extract
1/3 c + 1 tbsp. unsweetened vanilla almond milk
1/3 c. + 1 tbsp. coconut palm crystals
1/2 c. grated organic apple
1/4 c. grated organic carrot
1/4 c. organic raisins
1 tsp. sea salt
1/2 c. sifted coconut flour
1/2 tsp. aluminum free baking powder 
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 c. chopped pecans

Directions:

-Preheat oven to 350 degree oven
-Combine dry ingredients and wet ingredients separately
-Pour wet into dry and mix until well blended
-Place muffin cup papers in muffin tin of your choice (mini, regular or jumbo)
-Fill lined muffin tins halfway
-Bake minis for 10-12 minutes or regular muffins for 14-16 minutes -until golden brown (oven temperatures vary so start with the lowest time and keep an eye on them)
-Cool completely before serving

Makes approximately 14-16 muffins OR 48 mini muffins