- These were VERY, VERY good!! they made 8 muffins. was lazy one day and threw everything in an 8 x 8 pan and cut it into pieces, stopped with whipped coconut cream! beautiful desert! found the cake more moist than the muffins. (this is NOT my pic - the recipe and photo comes from elana's pantry website.
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger (i just used pumpkin spice)
- 3 large eggs
- ½ cup freshly roasted pumpkin (canned pumpkin will not work)
- ½ cup honey (i didn't quite use all this, found it too sweet)
- 2 tablespoons vegan palm oil shortening ( i used coconut oil)
- ⅛ teaspoon vanilla crème stevia (didn't use)
- In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
- Pulse in eggs, pumpkin, honey, shortening and stevia
- Transfer batter into paper lined muffin tin
- Bake at 350° for 25 minutes (for both the muffins and cake, i ended up leaving it in the oven an extra 10 minutes - not sure if my freshly roasted pumpkin was too wet or not so be sure to test with a tootpick)
- Serve
Makes about 8 muffins
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