Recently my sweet cravings have been regular which is odd, as during my recent past diabetes days, I only craved savoury eats, which I always gave into. I spent a lazy South African Youth Day afternoon contemplating what to do to sate the cravings as I realised that it’s pretty easy to pop a processed sweet into my mouth, which thankfully I haven’t done in just over 10 months and there is none in our home for me to indulge in!
Paging through my bookmarks I came across this recipe which is very much the same in ingredients as the previous tea-time treats made and blogged. Having just over half a cup of cashew nut flour in my Paleo cupboard, which I recently made, I decided to combine it with the home made almond flour and try it out in this recipe.
This recipe turned out pretty indulgent, hardly sweet yet moist from the apple and the coconut oil combination. It made 10 muffins and I added some water into the two empty muffin cups which may have aided in the moistness of this muffin. I used a crisp Pink Lady apple and two very large fresh medjool dates which I blended with the wet ingredients in my blender but mixed all the muffin batter by hand.
I indulged my 9 year old son who insisted I use muffin liners – which I haven’t used before in my Paleo baking – he filled them with the muffin mix and was proud of the baked end product
This is an awesome coffee or tea-time treat that will definite sate a sweet craving. I had two with coffee as soon as they were done!
1 ½ cups almond or cashew flour
3 tblsp coconut flour
1 tblsp cinnamon powder
½ teaspoon bicarbonate of soda
¼ tsp Himalayan or sea salt
1 apple (grated – I grated the apple with its skin)
3 tblsp coconut oil (melted)
2 tblsp date paste, or honey
2 tblsp preservative and sugar free almond or coconut milk
1 teaspoon vanilla extract
¼ cup raisins
- Preheat your oven to 180 degrees.
- Place muffin liners if using, in muffin pan and set aside.
- Add the dry ingredients to a bowl and mix them together (almond/cashew flour, coconut flour, cinnamon, bicarbonate of soda and salt).
- In a separate bowl add wet ingredients and mix them together (eggs, coconut oil, grated apple, honey or date paste, almond or coconut milk and vanilla extract).
- Add wet ingredients to dry ingredients. Mix these together well.
- Fold in raisins.
- Using a tablespoon or an ice cream scoop, distribute your mixture evenly on the 10 muffin liners.
- Bake for 30 minutes.
- Remove muffins from oven and let cool before eating. Enjoy!