Since it is the holidays, one of my favorite indulgences prior to eating clean was Peppermint Bark. I loved it so much that I would made my own during Christmas and shared a little with friends, what you could pry out of my hands! But this year, I’m eating as clean as possible and needed that minty holiday feeling so I experimented with this Carob Coconut Blob recipe from Casey Lorraine’s website.
I don’t even get the food processor out and here are my tweaks: I just mush up one avocado, mix in 4 tbsp of raw cacao, 4 tsp of xylitol, 1/4 tsp of peppermint oil and 1 cup of coconut (I use shredded coconut that comes frozen that I thaw out not dried like her recipe). Then put in the freezer, wait an hour and I’m in Christmas heaven! Again this probably isn’t a BED approved recipe but my blood sugar wasn’t affected; it actually went down after eating them so I’m enjoying my indulgence! Hope you like them too!
So unfortunately while tweaking my blog, I deleted the content that was here, so not sure what I exactly wrote about on this entry but I know I had the recipe posted and explained that I took a quick shot of the last muffin, even though it was lopsided. I flipped the muffins out of the pan and it dropped on the drying rack and kinda splatted, LOL. But believe me, it was still delicious.
This recipe is adapted from Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife
Coconut Cinnamon Muffins
- 3 tblsp Flaxseed with ½ cup of water, mix and leave for 1-2 minutes
- 2 tblsp Coconut Oil
- ¼ tsp vanilla extract
- 1/3 cup Xylitol
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup coconut flour
- 1 tsp cinnamon
- ½ cup coconut
Blend together flaxseed, coconut oil and vanilla. Combine coconut flour, baking powder, sugar substitute, cinnamon and salt. Whisk into batter until there are no lumps and then fold in the coconut. Pour batter into greased 4 muffin cups. Bake at 400 degrees F for about 25 mins. This still leaves the center nice an gooey in my oven 🙂