Paleo Pecan Pie Muffins

February 2, 2021 / Lyn Jones / 0 Comments

These were so incredibly yummy.

makes 9 muffins

Ingredients
  • 1 cup almond flour
  • 3/4 cup coconut sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup Coconut Oil, room temperature
  • 1 tablespoon Molasses*
  • 1 cup raw pecans, chopped
  • 2 cups dairy free mini chocolate chips (optional)
    cinnamon (opt)     
  1. Preheat the oven to 150 degrees FF and line a muffin pan with 9 parchment liners.
  2. In a large bowl combine almond flour, coconut sugar and salt.
  3. Add eggs, coconut oil & molasses, stir well. Stir in the pecans and scoop into muffin liners.
  4. Bake for 25 minutes- the edges should be slightly brown.
  5. Let cool for 10 minutes, then remove from pan and cool completely.
    Can be stored at room temperature for 3 days, refrigerate if storing longer than that.    NOTES:  * the Molasses adds a great depth of flavour, or use maple syrup
    They are not supposed to be crumbly – the dough is definitely not as watery as traditional muffin batter- it should be thick almost like cookie dough.

Vegan oat cookies

January 14, 2021 / Lyn Jones / 0 Comments

Makes 20 cookies

Ingredients

  • 2 tbs flax seeds
  • 3 tbs water
  • 1/4 (60g) cup coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoons baking powder
  • Pinch of sea salt
  • 1 cup oats
  • 1/2 cup desiccated coconut
  • 1/2 cup brown rice flour

For a full batch of…

Oat sultana: add 3/4 cup sultanas to the mix

Oat chocolate: add 3/4 cup vegan choc chips or cacao nibs

Oat banana: slice 1 small banana into 20 pieces to add to top
Oat apricot & almond slivers

Method

1. Preheat oven to 180C and line a large tray with baking paper.

2. In a small bowl combine the flax seeds with the water and whisk to combine. Set aside to gel for 10 minutes.

3. In a large mixing bowl whisk together the coconut oil and peanut butter. Then mix in the flax seed gel. Next add in the coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt. Stir well to combine.

4. Pour in the oats, coconut and brown rice flour and stir together.

5. Finally add in the sultanas or choc chips. You may need to use your hands to knead the mixture together.

6. Form tablespoon sized balls and place them on the baking tray before gently pressing them down with the back of a fork. If making Oat Banana press small pieces into the top of the cookie at this stage.

7. Bake in the preheated oven for 12-14 minutes until golden. Allow to cool completely on the tray before enjoying with a cuppa.

 

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