So I’m going to post another recipe. This time I was making some baked goods for a good friend of mine who is allergic to gluten and dairy. But for her birthday, I accepted the challenge. Also, with the “change” in the weather (it was like one day of cool below 80), I felt like pumpkin was the favor of choice.
Here’s the recipe and the site I got it from:
- ⅓ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 3 eggs, whisked
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon powdered ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ½ cup Enjoy Life Mini Chocolate Chips
- Preheat oven to 350 degrees.
- Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
- In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
- Pour dry ingredients into wet ingredients and mix well.
- Fold in chocolate chips.
- Use an ice cream scoop to scoop batter into 5 silicone baking cups.****
- Bake for 35-40 minutes
So, I did this recipe almost exactly because I have baked with coconut flour before and it is different than white flour in all sort of ways. One: you need a lot more liquid to flour. Two if you are using almond meal you need more baking soda/powder (can’t remember which at the moment). I did double this recipe and I ran out of (organic) maple syrup so I used about 1/4 cup of honey. I also made half the muffins without chocolate chips (lactose-intolerant) but the other half I use Special Dark Chocolate (less than 2% of milk) just in case she wanted one. And after I melted the coconut oil and started combining it with the eggs (really the only “cold” item on the list), the oil started to solidify. So I took some time to try and break the oil up, but shortly gave up. I will just rethink the order I combine the ingredients. And my only “mistake” was I used paper baking cups (because I didn’t think there would be a huge problem) but the coconut oil went straight through them, so I suggest actually using silicone baking cups.
So, try them and enjoy them. They were so so so good. I have made paleo and coconut flour and no milk baked goods before and they were dry or “heavy”. But these things are far from that!
See you soon