Hey everyone! I hope you all had a fantastic Easter Sunday. Shane and I ended up at my mom’s place where we ate copious amounts of turkey, potatoes and chocolate. Not to worry though, I ate my fair share of salad and baby carrots as well! And I went for a run before hand. It was a crappy run though, I think I’ll be taking this week off from running and focus on cross training instead. I think I’m getting a bit burnt out. Anyhow, I digress. Here is a picture of me and my maw, who created all the wonderful food from last night.
|Me and my Mummy at the end of the night|
It was a great time to test out some of my coconut creations! Well, one anyway. So far, I’ve made 2 of them. The first one was coconut flour bread. I was trying to come up with an alternative to sandwich bread for Shane, and something for me to have with cheese and such. It didn’t turn out quite as I had hoped. For one thing, it was very, very flat. See for yourself.
|Sandwich bread, not so much.|
It tasted fine, it was a little too coconutty for my tastes though. In further experiments, I will definitely NOT use coconut oil in addition to the flour. Also, as you can clearly see, it is not suitable for sandwiches. So having been unable to achieve what I set out to do, I will keep looking until I find something awesome enough to share.
I did, however, find great success with blueberry muffins. The one thing that was lacking in the coconut bread was fluffiness, so I got the brilliant idea to whip the egg whites. And it worked! So, here is my recipe for blueberry muffins (my own creation, I might add!)
1/2 c coconut flour, sifted
1/2 tsp baking soda
1/2 tsp sea salt
1/2 – 1 tsp ground cinnamon
3 whole eggs
3 eggs separated
1/3 c melted butter
1/3 c brown rice syrup
1 tsp pure vanilla extract
1 c fresh or frozen blueberries (I used frozen)
Preheat the oven to 350. Mix dry ingredients together in a small bowl, and set aside. With a hand mixer or stand mixer (this is what I used, a Kitchenaid), whip 3 egg whites until they form soft peaks. Add the yolks of those eggs to the remaining 3 whole eggs, and blend with a hand blender. Add the melted butter, syrup and vanilla, and continue blending. Once this is well mixed, add the dry ingredients and blend until there are no more lumps.
At this point, gently fold in the egg whites to the rest of the batter, and the blueberries after that. Place batter in well oiled paper lined muffin tins and bake for 20-25 minutes (mine took 25 minutes). Cool and serve.
Makes 12 muffins.
I can honestly say that these muffins were a hit! My brother Bill is probably one of the fussiest eaters I know because he is grain free and also follows the Zone method of eating (maybe paleo too… not sure about that one), and he ate at least 4 of them. I had to save two for my other brother Duncan and his fiancée Jaclyn. Duncan loved them, Jaclyn though they were OK, but she doesn’t like blueberries. Or bacon, as I discovered last night. Who doesn’t like bacon??? Seriously!
Oh well, more bacon for the rest of us. Enjoy the muffins, I’ll be making a few more batches myself!