Pear & Vanilla Bean Muffins
From
Dr. Crystal L. Schmidt
Doctor of
Chiropractic
Ingredients
2/3 cup old
fashioned oats
1 tsp baking
powder
1/2 tsp sea
salt
1 can great
northern beans, rinsed and drained
2/3 cup + 1Tbs
coconut palm sugar, divided
1 vanilla
bean, split and scraped
½ cups water
2 large eggs
2 Tbs coconut
oil
1 vanilla
bean, split and scraped
2 ripe pears,
any variety
3 Tbs finely
chopped almonds
Directions
1. Preheat
oven to 350 degrees. Grease 12 muffin tins and set aside. In a food processor
or blender, grind the oats until coarse flour is formed and then transfer it to
a medium-sized bowl and stir in the salt and baking powder; set aside.
2. In the same
blender or food processor bowl, combine beans, 2/3 cup coconut palm sugar,
vanilla bean scrapings, ½ cup water and process until smooth. Add in the eggs
and coconut oil and process until combined. Finally, add in the oat flour
mixture and pulse until just combined.
3. Cut each
pear in half lengthwise, remove the seeds (I use a melon baller) and then cut
each half into three equal lengthwise pieces (I cut one half inch off the
bottom of the pears because they were really long!). Pour 2 heaping tablespoons
of batter into each muffin cup and gently nestle in one slice of pear; the pear
slice should be touching the bottom of the muffin tin and leaning against the
side of it.
4. In a small
bowl mix together 1 Tbs coconut palm sugar and finely chopped almonds and
sprinkle this mixture onto each muffin where the batter meets the pear. Bake
for 40-45 minutes, or until firm.
Double
Chocolate Muffins
From
Julie Nobles
Ingredients
¾
cup crushed Post Bran Flakes Cereal
1
½ cups buttermilk
¼
cup coconut oil
1
egg
¾
cup organic coconut palm sugar
1
cup whole wheat pastry flour
½
cup unsweetened baking cocoa
1
tsp baking soda
1
tsp vanilla
½
cup chocolate chips
Directions
Heat
oven to 375 degrees. Place paper
baking cups in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag or
between sheets of waxed paper; crush with rolling pin. Measure ¾ cup of cereal.
In
medium bowl, stir crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except
chocolate chips. Stir in chocolate
chips. Divide batter evenly among
muffin cups.
Bake
15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Yield: 12 muffins
Raw
Apple Nut Raisin Cookies
By
Erin Harner
These
healthy cookies are a delicious raw, gluten free, and dairy free treat. They
are like a mini granola bar and make a great energy-boosting snack on the
trail. A dehydrator is really helpful to make these cookies but not required.
Prep
time: 10 minutes
Dehydrating
time: ~8 hours
Yield:
~36 1.5″ cookies
Ingredients:
1/2
cup water
1/2
cup coconut palm sugar OR 8 dates, pitted and soaked 20 minutes
1
1/2 cups raw almonds OR 1 1/2 cups almond meal
2
apples, peeled and cored
2
tsp ground cinnamon
1/4
tsp sea salt
1
cup raisins
1
cup walnuts, chopped
Directions:
1.
In a high-powered blender (ie. VitaMix) or food processor, chop the almonds to
almond meal.
2.
Add the water, coconut palm sugar, apples, cinnamon, and sea salt and process
until smooth.
3.
Pour in a large bowl and stir in the raisins and chopped walnuts.
4.
Make tablespoon size balls of batter and drop onto dehydrator sheets. Then,
flatten with the bottom of a cup dipped in water.
5.
Dehydrate at 115 degrees F for 4 hours. Remove the trays and flip the cookies
directly onto the dehydrator trays so the wet side is up. Dehydrate another 4
hours or until cookies are dry, soft, and chewy.
Enjoy!
Store these cookies in the fridge to keep them fresh.
Note:
If you don’t have a dehydrator, you can put the cookies on cookie sheets and
put them in the oven at the lowest possible setting (usually “warm”) for 2
hours. Flip the cookies and continue dehydrating for another 2 hours or until
the cookies are dry. Check them fairly frequently as you don’t want them to
actually cook, just dehydrate.
Individual
Avocado Brownies with Walnut Butter "Icing"
Carolyn
Brown, MS RD
Makes 24
Brownies
Ingredients:
1/2 c sprouted
mung beans
1/2 avocado
1/4 c coconut
sugar
3 organic
omega 3 eggs
1 tsp. baking
powder
1 tbsp.
vanilla extract
1/4 c
unsweetened cocoa powder
1/4 c
semisweet chocolate chips
2 tbsp.
organic virgin coconut oil
Pinch
Himalayan sea salt
Icing: make
DIY walnut butter (simply throw 1 c walnuts in food processor for 10 min or
so), or use Artisana's Walnut Butter for "icing"
1. Preheat
oven to 350. Grease mini muffin tins with oil.
2. Bring 1.5
cups of water to a boil. Boil mung beans for 4 minutes and then remove from
heat. Let sit for 5-10 minutes. Drain any remaining water.
3. Place
beans, avocado, coconut sugar, cocoa powder, baking powder, oil, eggs and sea
salt and in a food processor and blend until smooth.
4. Add
chocolate chips and pulse until broken into tiny small chocolate bits.
5. Pour evenly
into mini muffin tins and bake for 10-14 min.
6. Let cool,
then "ice" (lightly) with walnut butter.
Vegan Pumpkin
Muffins
From Jenny Sansouci
on her blog: Healthy Crush
Ingredients
(makes 12 muffins)
* 1 cup coconut palm sugar
* 1 1/2 tsp baking soda
* 1 tsp salt
* 1 tbsp pumpkin pie spice
* 1 can organic pumpkin (15
oz)
* 1/4 cup almond milk
* 1/3 cup maple syrup
* 1/3 cup coconut oil
* 1 tbsp vanilla
* OPTIONAL ingredient:
chocolate chips — I used grain-sweetened dark chocolate chips from Sunspire
- Pre-heat oven
to 350. Grease muffin tins w/ a little coconut oil or use paper liners
- Combine all
dry ingredients in a bowl — flour, sugar, baking soda, salt and pumpkin pie
spices.
- Combine all
wet ingredients in a separate bowl – pumpkin, almond milk, maple syrup, coconut
oil and vanilla.
- Add dry
mixture to wet mixture and mix well. Pour into muffin tins.
- If using
chocolate chips, top your muffins with a few chocolate chips. I made 6
chocolate chip muffins & 6 plain.
Bake 30 mins.
My favorite is the Pear & Vanilla Bean Muffins!
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