I have another coconut flour muffin recipe on my site, and I've had a play with it to come up with an exciting new taste sensation for you. I love these even more than the original. I LOVE pesto, and I teach you how to make it here. It's so much better for you than the store-bought version.
If you're intolerant to dairy, you may be able to tolerate sheep or goat products. For the cheese in this recipe I use Manchego- a traditional Spanish sheep cheese or a Sheep Peccorino such as Sardo or Pepato. You may need to look in specialist deli's for these.
So, here's to the new year and filling your kid's lunch boxes with nutritious, Friendly Food! For more ideas, click here.
(you can double this recipe and freeze a batch for later)
1/3 cup coconut flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 cup coconut milk
80g (2.8oz) cheese: parmesan, cheddar, Manchego or peccorino
3/4 cup pesto
- Makes 10-12 large muffins.
- Preheat oven to 190 degrees Celsius (370F).
- Fill a 12-hole large muffin tin with patty cases.
- In a small mixing bowl, stir the coconut flour, baking powder and baking soda until well combined.
- Shake the tin of coconut milk vigorously to ensure the solids are equally distributed through the liquid. If solids are still separated after opening, heat the milk in a saucepan over gentle heat, whisking until an even texture is achieved.
- In a large mixing bowl, whisk the eggs and coconut milk, then stir in the pesto and cheese until well combined.
- Stir the dry ingredients into the wet ingredients until well combined.
- Leave to sit for 5 minutes
- Spoon the mixture into the prepared tin.
- Bake for 18-20 minutes until golden.
- Allow to cool in the tin or remove to cooling racks.
- Store in an airtight container in the fridge for a few days, or freeze for later.
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This book was an important part of my journey into Friendly Food and a healthier life! I encourage you to check it out! >Karen.