Saturday, 20 July 2013

MUFFINS with ROASTED STRAWBERRIES

MUFFINS with ROASTED STRAWBERRIES
/ Recipe adapted from SPROUTED KITCHEN /


ROASTED STRAWBERRIES

INGREDIENTS:
  • 4 cups fresh strawberries
  • pinch of se salt
  • 2 TBS melted coconut oil

METHOD:

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.





MUFFINS

INGREDIENTS:
  • 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


METHOD:

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.