Breakfast on December 25th is looming large, and in preparation I am making baby cakes and baked apple. Other goodies have already been made. Yet more are still to follow. These are light and moist, delicate and sweet, wholesome enough for breakfast, but not stodgy. Perfect with tea. Try 'em. You'll like 'em.
ingredients:
2 cups warm water
1/4 cup extra virgin coconut oil
1/2 cup unpasteurized local honey
1 tbsp ground vanilla bean
1 tsp ground ceylon cinnamon
1 tsp sea salt
ground black pepper (just a little)
1/4 cup hemp hearts, ground
1/2 cup raw cashews, ground
1/2 cup white sesame seeds, ground
1/4 cup white chia seeds, ground
1 cup shredded coconut, ground
4 eggs
1/2 tsp baking soda
2 cups blanched almond flour
2 cups of frozen blueberries (still frozen) or fresh if you have
coconut sugar to sprinkle on top
directions:
preheat the oven to 345
1. combine the honey, coconut oil, and water
2. add the vanilla bean, cinnamon, sea salt, and black pepper
3. stir in the ground hemp, cashews, sesame seeds, chia seeds, and coconut
4. mix in the eggs and the baking soda
5. stir in the almond flour
6. quickly fold in the blueberries and scoop into 24 prepared muffin cups
7. sprinkle the top of each generously with coconut sugar
8. bake at 345 for 50 minutes
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