For those who can't have coconut, see the almond flour version I tried later in the week.
- 1/2 cup sifted coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon or mixed spice
- 1/4 teaspoon ground nutmeg
- 6 eggs
- 4 Tbs (50gm, 2oz) butter or coconut oil, melted
- 4 Tbs honey
- 4 Tbs juice from an orange
- Grated zest of the orange
- 1/2 teaspoon fine sea salt
- 1 cup frozen cranberries
Grease a 12 pan muffin tray with Dr Fife's magic oil, or line with baking paper. Sift the coconut flour, baking soda and spices into a bowl and mix thoroughly. Blend together eggs, butter or oil, orange juice, honey, salt and zest. Mix the two together until there are no lumps. Stir in cranberries. Pour batter into muffin pans. Bake at 400 degrees F (205C) for about 16-18 minutes. Makes 12. (If you want to make less bigger muffins, adjust cooking time accordingly.)
Note that there is a small amount of baking soda, which is technically not GAPS legal. For most people, that small amount shouldn't cause a problem, and I think the texture would really suffer if you left it out. Use your own judgement, or talk to your GAPS practitioner about it.
For my first trial, I used just the mixed spice (in place of the original cinnamon and nutmeg). Ian thought it was spicy enough, but I didn't, so next time I'll add the 1/4 tsp nutmeg as well.
They came out a nice consistency, both warm and cold, and didn't need a spread. But they would be extra good with ghee, sour cream, or yoghurt cheese. Or maybe even sour cream or yoghurt cheese mixed with some lemon juice and honey.
Next day PS: We just had one each out of the fridge for morning tea. Ian had his plain and I cut mine open and spread with coconut ghee. Both ways were great.
