March 24, 2014

Bake yummy, healthy snack for a quilting afternoon


While shopping at Costco the other day I found organic coconut flour, a by-product of coconut milk production which is gluten-free, very high in fiber, low in carbohydrates and a grain-free alternative to regular wheat flour. It is also much less expensive than almond flour, another ingredient I like to use in baked goods. Since I love anything which has the word 'coconut' in it, I eagerly bought a bag. Over the weekend, unable to control carb cravings and feeling adventurous, I got the bag out of the pantry, put on my apron, hung on the kitchen the sign "Experiment in Progress" and embarked on an afternoon of pure baking deliciousness.

Although I had most of the ingredients required for the muffin recipe printed on the bag's back label, I decided to change things a bit (I can't help it!). After a short while, I pulled out of the oven a velvety, [not overly] sweet and light muffin, that almost burned my mouth as I took the first bite - my mom wasn't around to make me wait until it was totally cool!

The  recipe yields 12 muffins. Somehow I had enough for that plus 4 extra ramekins.The ramekin version was perfect accompanied with whipped cream. The muffin-sized version is delicious with hot chocolate in the morning, or as a quick pick-me-up snack during a quilting afternoon.

Here is the recipe:

Coconut Craisins Chia Muffins
(adapted from Nutiva Coconut Blueberry Chia Muffins)

1 cup coconut flour
1/2 tsp salt
1 tsp baking soda
1/2 cup honey
1 cup milk
6 eggs
1/4 cup oil
3 tsp vanilla extract
2 tbsp chia seeds
3/4 cup craisins

- Preheat oven to 350*F. Spray muffin pan or 10 ramekins with cooking spray. Mix first 3 ingredients in a bowl. In a separate bowl, whisk together honey, milk, eggs, oil and vanilla extract. Gently stir egg mixture into dry ingredients, then add chia seeds and craisins. Fill muffin tins or ramekins 3/4 full. Bake for 25 minutes or until a toothpick, inserted in center, comes out clean. Serve warm with whipped cream, or at room temperature.

The original recipe called for coconut milk, coconut oil, blueberries... I think my changes made the recipe a little lighter and not as 'coconutty' as the original. My family is not as wild about coconut as I am, so I figured these changes made the muffins more appealing to them.

Come on over for a snack - it is time to eat a muffin!

Enjoy this Monday...




3 comments:

The Slow Quilter said...

Well that just sounds and looks deliciously yummy. Do you think it is good for dietbetics?

Bonnie said...

Yummm Denise. I think I could use a snack like that.

Karen in Breezy Point said...

My husband was recently diagnosed with diabetes, so I have been looking for lower carb alternatives that satisfy his sweet tooth. I'm curious how you use almond flour since I just picked up a small package (very expensive!). I'm going to look for the coconut flour next time I'm at Costco--these sound really yummy!

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