Today some friends came over for a cooking lesson. Lessons included how to make wholesome lunchbox eats, such as these muffins, which -- nut free as they are -- can be eaten with impunity at school. Additionally, they are delicious, wholesome, packed full of amazing goodness, and will keep your little cutie pie going for ages.
ingredients:
1/4 cup extra virgin coconut oil (organic and unrefined)
1/2 cup coconut sugar
2 cups hot water
1 tbsp vanilla extract
1/2 cup raw cacao
1 tbsp ground vanilla bean
1 tsp sea salt
1/4 tsp stevia powder
1 tbsp carob
1/4 tsp stevia powder
1 tbsp carob
1/2 tsp baking soda
4 eggs
1 cup shredded coconut -- ground
1/2 cup hemp seeds
4 eggs
1 cup shredded coconut -- ground
1/2 cup hemp seeds
4 tbsp ground chia seeds
1/4 cup ground flax
1/4 cup ground flax
1/2 cup ground pumpkin seeds
1/2 cup ground sunflower seeds
1/2 cup ground sunflower seeds
directions:
1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender.
2. add the cacao, vanilla, salt, stevia, hemp seeds, shredded coconut, and carob powder and blend again
3. add the baking soda and blend
4. add the eggs and blend
4. stir in the ground chia seeds, ground flax seeds, and ground pumpkin seeds
5. scoop into prepare muffin cups and bake at 345 for 45 minutes
2 comments:
These are amazing! I substituted the eggs for ground flax and water and they worked well! Thanks :)-Jillian
Thanks for posting your vegan substitution! These continue to be a favourite around here :)
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