So, these got made today. And they will find their way into Zephyr's lunch box tomorrow. The are not too sweet, but taste great. I threw in some pea protein, which is a high quality, easily digestible vegan protein. I got it recently because I'd been feeling like I was losing ground, strength wise, so I though maybe a little extra something would help me gain back and move forward. Anyway, it has been finding its way into my son's porridge in the morning, as well as into various meals I prepare for myself. And today, it found its way into these. I also threw in a small quantity of Krisda chocolate chips. Which taste pretty good in baked goods but are sweetened with stevia instead of sugar. So, I don't mind my child eating them at lunch. Coconut sugar is low on the glycemic index, and the combination of seeds and protein in these will help maintain stable energy and blood sugar for ages. And, they taste pretty nice. We all enjoyed one after dinner, and there were definitely no complaints.
ingredients:
1/4 cup coconut oil
1 coconut sugar
3 cups hot water
1 tbsp vanilla extract
1/2 cup raw cacao
1/4 cup pea protein powder
1/4 cup pea protein powder
1 tbsp ground vanilla bean
3/4 tsp sea salt
2 tbsp arrowroot powder
1/2 tsp xanthan gum
1 cup hemp hemp hearts, ground
1/4 cup ground chia seeds
2 cups ground sunflower seeds
1 tsp baking soda
1/2 cup krisda chocolate chips
1 tsp baking soda
1/2 cup krisda chocolate chips
directions:
1. combine all ingredients except sunflower seed flour and baking soda, and then mix with a hand blender.
2. mix in the sunflower seed flour and the baking soda
3. mix in the krisda chocolate chips
4. scoop into 24 prepared muffin cups
3. mix in the krisda chocolate chips
4. scoop into 24 prepared muffin cups
5. bake at 345 for 60 minutes
makes 24 delicious small muffins
makes 24 delicious small muffins
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