Coconut Flour!!! I have an intense dislike for the store-bought variety and using it in baking I have only recently discovered that my home made variety from fresh coconut tastes way better! I tend to use coconut flour only if I really have to and in very small portions where the taste does not permeate or dominate the meal. A well meaning friend sent me some readily available at her corner store goodies from another country recently and I suddenly have a surplus of this flour that I need to use or give away – this recipe also serves the purpose of assisting a dear friend find alternatives to her sugary sweet-tooth in all foods gluten and sugar free.
Very uninspired last night and with a few different ingredients than what this original muffin recipe called for last night, I decided to try out my version of a recipe for Walnut Raisin muffins. The recipe included honey which I omitted and replaced it with nut butter, although date paste will work brilliantly too! The end result was a soft textured, amazingly aroma’d and nutty muffin, loved by all who had it, which convinced me that I should blog the recipe for those who may have an interest in coconut flour and would like a tried and tested tea-time treat recipe .
You may adapt this recipe to include honey if you use it, and add walnuts to replace the pecan nuts.
1/4 cup sifted coconut flour
2 tblsp coconut oil or grass-fed butter, melted and not boiling hot
2 tbslp coconut milk, preservative and sugar free
3 tblsp honey or nut butter of choice or date paste
1/4 tsp finely ground Himalayan of Sea salt
1/4 tsp vanilla extract (I used vanilla powder – from my friends’ care pack
1/4 tsp baking / bicarbonate of soda
1/3 cup raisins (sugar free)
1/3 pecan or walnuts, chopped
Coconut flakes – folded in with the nuts and raisins
a mashed ripe banana – folded in with the nuts and raisins
1/8 tsp cinnamon powder
- Preheat the oven to 205 degrees Celsius
- Add to food processor and blend, or hand blend together, the eggs, coconut oil / butter, coconut milk, honey / nut butter salt and vanilla extract.
- Now add the coconut flour and bicarbonate of soda to the batter and process or mix until the batter is of a smooth consistency.
- Fold in the raisins and pecan nuts / walnuts.
- Pour the batter into a greased muffin tray or muffin cups and bake for 15 minutes.
- This recipe makes 6 muffins