Here is my new healthier version of a very Fall favourite muffin. Millet and Pumpkin go so well together and with all the spices and lightly sweet coconut sugar these muffins are the perfect chilly morning with tea kind of treat.
I chose to use half almond flour and half prepared gluten free flour mix but you could go all almond flour or go the other way and swap out the almond flour completely to make these nut free (omit the pumpkin seeds too then of course). Might change the baking time slightly but just keep an eye on them as they near the 25 minute mark. You could also use organic wheat flour if you wish. I use a full fat Greek goat yogurt here but you could use a dairy version or even buttermilk if you wish but do your body a favour and stay with organic and do not try to use a light yogourt. Only other ingredient detail to mention I think would be the cranberries, I only have juice sweetened cranberries in my kitchen, if you haven’t tried them yet I suggest you do, they are SO much tastier and better for you than the oiled sugar, sulphonated ones. Whole Foods carries them in bulk or every health food store should stock them. Pumpkin seeds can be purchased already toasted but to toast the millet, heat on medium high in a pan, shaking often until you hear them start to crackle and pop then remove. This recipe makes two dozen smaller muffins, filling the cups almost ¾ full but you can fill a one dozen pan to make 12 larger ones.
Oven 350 degrees
2 Muffin pans, oiled
3 large Organic Eggs
1/2 cup Coconut Oil, melted
1 cup Greek Goat Yogurt
3/4 cup Coconut Sugar
1 teaspoon Vanilla
1 can Organic Pumpkin Puree
1/2 cup Oats
1/2 cup Millet, toasted
1/2 cup Pumpkin Seeds, toasted
1/2 cup Juice Sweetened Cranberries
1 cup Almond Flour
1 cup Gluten-free Flour
2 teaspoons Baking Power
1 ½ teaspoons Baking Soda
1/2 teaspoon Sea Salt
2 teaspoons Cinnamon
1 teaspoon Ginger
1 teaspoon ground Nutmeg
1/2 teaspoons ground Cardamom
Beat Eggs with Oil, Yogourt, Coconut Sugar and Vanilla. I use a food processor but you can hand mix if you like.
Add Pumpkin, mix,
Add Oats, toasted Millet and Pumpkin Seeds, mix,
Add Cranberries, mix,
Add remaining ingredients and mix or process well.
Spoon into greased or lined muffin pan then sprinkle with coconut sugar and a few more pumpkin seeds.
Bake for approximately 25 minutes.
Posted in Baked & Sweets, Breads
Tagged Almond Flour, Alternative Flours, Baking, Coconut Sugar, Dairy Alternative, Fall, fall muffin, gluten free, Good Fats, healthy muffin, High-Fibre, low gi, Millet, pumpkin muffin, Wheat-Free
Coconut Milk Bailey Irish Cream
I love Bailey’s during the holidays and I always indulge a glass on ice in the evening or a generous splash in a coffee Christmas morning but boy do I pay for it, the combination of cream, sugar and alcohol really make my stomach hurt. So, this year I made my own! I made it a few different ways to suit different restrictions and see what works, personally I am ok with goat’s milk and like that it lends a bit of that dairy like flavour but you can also make this recipe totally vegan using just coconut milk or half coconut milk, half unsweetened almond milk. If you Google homemade bailey’s recipes they are all pretty much the same although some have egg and some don’t, I tried my recipe with and without and although I think I like it better with the eggs, it works nicely without (just not quite and thick) so, suit yourself! Most at home recipes call for almond extract, I took this out because I found the coconut and almond together yield a less Bailey’s like taste. I will also include a recipe to make your own chocolate sauce, it’s easy and much healthier then store-bought.
Coconut Milk Bailey’s Irish Cream
1 – 1 ½ cups Irish Whiskey
1 ½ cups Sweetened Condensed Coconut Milk *recipe below
1 cup Goats Milk or Almond Milk (if you want full vegan sub in one cup of light coconut milk here)
3 Eggs (can omit)
2 tablespoons Chocolate Syrup *recipe below
2 teaspoons Instant Espresso (or brew your own double shot)
1 teaspoons Vanilla Extract
Couple pinches of sea salt
In a blender or food processor, mix eggs until frothy. Add all other ingredients except Whiskey and blend for a few minutes or until thick and frothy. Add Whiskey to taste and pulse a few times to mix well. Store in the fridge for up to a month!
Sweetened Condensed Coconut Milk
2 cans Full Fat Coconut Milk
½ cup Coconut Sugar
1 teaspoon Vanilla
Pinch of sea salt
First you need to make your own Condensed Coconut Milk and Chocolate Syrup. 2 cans of coconut milk into a pot and bring to a boil. Reduce and simmer on low for approximately 10 minutes; you want to see it reduce by about 1/3 here. Then, add ½ a cup of coconut sugar and 1 teaspoon of vanilla extract and a pinch of sea salt then continue simmering until total volume is reduced by almost half. You want it thick! Strain and set aside to cool.
½ cup Dark Cocoa Powder
1 cup Water
1 1/2 cup Coconut Sugar
½ teaspoon Vanilla
Pinch of sea salt
Combine cocoa and water in a small pot and bring to a boil, add sugar, vanilla and sea salt then simmer for 3-5 minutes. Done! I pour mine into a jar and store it in the fridge for all kinds of uses. If you want a thicker sauce simply continue to simmer on medium/low to desired reduction.
Posted in Desserts, Dips & Sauces, Drinks & Shakes
Tagged breakfast, Christmas Drink, Coconut Sugar, Dairy Free, Dessert, Easy, Easy to Digest, Egg-Free, gluten free, Goats Milk, Good Fats, Healthy, Milk Alternative, Sugar Alternative, Vegan, Vegetarian