Coconut and Almond Flour Muffins with Raspberries (Gluten-free)

These muffins are really moist and delicious. We recently served them at a special Kora event hosted by Miranda and her Mum, Therese…they were a big hit. You can add any berries you like or other nuts and fruit, but we especially love them with the raspberries. We served them with a macadamia nut and honey butte (recipe follows)

Please use certified organic ingredients whenever possible.

1 ½ Cups coconut flour (sifted works best)

½ Cup almond meal flour (finely ground almonds)

½ Cup shredded coconut

1 Teaspoon Baking powder

1 Teaspoon sea salt (or less to taste)

In a medium large bowl mix all the dry ingredients together and set aside.

6 Eggs

¾ Cup coconut cream or

4 Tablespoon chia seeds

¾ Cup coconut palm syrup

½ Cup honey

¼ Cup macadamia or coconut oil

2 Teaspoons vanilla extract

½ Cup *raspberries or macadamia nut

Preheat your oven to 350 degrees. Prepare the muffin tins by either spraying with non-stick spray or rubbing them with coconut oil. I like to use mini muffin tins, but you can use the regular size ones too. These muffins don’t rise very much so fill the tins to the top. You can also line the muffin tins with little paper “cupcake” holders.

In a medium large bowl beat the egg for 1 minute. Then add the rest of the wet ingredients except the raspberries or macadamia nuts and mix very well to combine. Then add the dry ingredients slowly to the wet ones and mix well to combine. If there are any lumps of coconut flour try to break them up with the back of a spoon. Add the raspberries or macadamia nuts and gently mix. (You can also add raspberries to half the muffin mixture and nuts to the other half…frozen raspberries broken in pieces work best)

Bake for about 25 to 30 minutes and you may need to loosely cover them with foil if they start to brown too quickly and reduce the oven temperature a little depending on your oven.

Macadamia Nut and Honey Butter

1 Cup butter (softened to room temperature)

¼ Cup honey

¼ Cup toasted macadamia nut (coarsely chopped)

Mix all the ingredients together well and serve right away or keep in the fridge for up to a week. You can also freeze some of the nut butter for later use; just take out about ½ hour before you are ready to serve.

I look forward to hearing your comments, questions, and tips.

Sending “The Flavor of JOY” Chef Kate

Check out my new blog… www.chefkatemcaloon.blogspot.com

Please note:  all of the gorgeous certified organic coconut products for this recipe have been supplied by www.niulife.com.au

Honey www.mayasunnyhoney.com

Chia Seeds and other Chia products www.thechiaco.com.au

Macadamia Nuts and other Macadamia nut products handnhoe@reachnet.com.au