The thing about muffins is they are kind of like a snack and kind of like a meal. So, if you are as lazy as I am, it's nice to have a batch in the house. I like to make 'em so they are not too sweet, and therefore can do double duty as breakfast or as a top up. Generally, if it comes to cakes or brownies, I'll go sweeter and probably more delicate.
So we've established these are not delicate and not sweet. But they taste great, and are great for you. My son likes these for breakfast with plenty of butter. Then again, he likes everything with plenty of butter.
And, like I've said in the past, pecan and date do something together that ... is special. Sorry, I know that word is ... a little too special. But, pecan and date together rock the house.
ingredients:
2 cups warm water
1/4 cup extra virgin coconut oil
2 eggs
1/2 cup flax meal
1/4 cup hemp hearts
1/4 cup ground chia seeds
1 tsp sea salt
2 tsp ground vanilla bean
2 tsp ceylon cinnamon
1 cup pecan meal
1 cup almond flour
1/2 tsp baking soda
1 cup chopped dates
1 cup chopped pecans
directions:
preheat the oven to 345
1. combine the warm water and coconut oil
2. add the ground chia seeds, hemp hearts, and flax meal
3. add the eggs and the sea salt, vanilla, and cinnamon
4. mix in the pecan meal, almond flour, and baking soda
5. stir in the chopped dates and pecans
6. scoop into prepared muffin cups
7. bake at 345 for 30 minutes
8. allow to cool a little before removing from muffin cups
9. makes 24 muffins
Store in an airtight container and don't be afraid to eat them for breakfast.
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