/ Recipe adapted from SPROUTED KITCHEN /
- 4 cups fresh strawberries
- pinch of se salt
- 2 TBS melted coconut oil
Preheat the oven to 175 C and line baking tray with parchment paper. Wash strawberries and cut them into halfs or quaters. Place in a medium bowl, add sea salt and melted coconut oil, mix well. Transfer them onto the baking tray and roast for about 30 minutes. When ready, leave on a side to cool.
- 2 cups spelt flour (or almond meal)
- roasted strawberries
- 1/2 tsp baking soda
- 1/3 cup coconut palm sugar (if using almond meal, I would use only 1/4 cup of coconut sugar or even less)
- 1/4 tsp sea salt
- 2 TBS raw cocoa nibs
- 2 eggs
- 3 TBS melted coconut oil
- 1 tsp vanilla extract
Preheat the oven to 190 C and prepare muffin tins.
Mix all dry ingredients in a large bowl. In another bowl, whisk eggs with vanilla extract and coconut oil. Add wet to dry ingredients and stir well. At the end, add roasted strawberries and stir again.
Fill the tins to the top with the batter and bake for about 15-20 minutes or until golden brown and a toothpick inserted comes out dry.