Good evening! I hope this finds you all well. I am EXHAUSTED! With the help of Bekah I stayed up late last night putting together Christmas orders that rushed in the last few days….my gosh it excites me SO much thinking of how many of you are giving or getting “Cut out the Crap” books for Christmas!

My Miss 9 is on a Gluten and Grain free diet at the moment and is missing bread terribly. I made these last week and she loved them. She especially loved them warmed slightly in the oven for breakfast with a dollop of butter or ricotta! One morning she even had one cut up with Smoked Salmon on it — spoilt I know!
They are quite heavy (so don’t expect them to be all light and fluffy) and not overly sweet so they are a good bread / muffin replacement. A good one to feed hungry tummies of a morning! I hope you enjoy them as much as we did!

 

lemon and coconut muffins

4 eggs

¼ cup maple syrup

¼ cup sunflower oil (or macadamia oil)

½ cup coconut flour – sifted

½ cup desiccated coconut

rind of ½ large lemon

½ tspn baking powder

Preheat oven  to 180c and line a muffin tray with 8 paper cases.

In a medium bowl place the eggs, maple syrup and oil – beat well with an electric hand blender.

Add the remaining ingredients and mix thoroughly.

Place even amounts into the paper cases – the mixture will be quite thick.

 Bake in preheated oven for 18-20 minutes (depending on your oven)

Allow to cool on a wire rack. Enjoy warm or cool. 

Have a lovely evening and I look forward to chatting again soon!

Take Care of You,

Collette x 

 

lemon and coconut muffins