Yana Connors submitted this recipe that both her and other members’ kids have adored. Coconut flour is a wonderfully nutritious alternative to traditional grain flours. It’s great if your family has gluten/grain sensitivities or if you just love coconut like I do!
1/4 cup coconut flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla (make sure your vanilla is gluten free, if needed)
1/2 cup of honey or coconut sugar paste (maple syrup would work too, I bet)
1/4 cup of coconut oil
1/2 cup of fresh or frozen raspberries
Preheat oven to 375 degrees.
1-Grease muffins tins, or put in muffin papers.
2-Whisk together the dry ingredients in a medium bowl.
3-Add the wet ingredients (but not the raspberries) and whisk well, until all lumps are gone.
4-Fold in the raspberries, and fill muffin tins, 2/3 full.
5-Bake for 20-25 minutes, until the top if firm and a toothpick comes out clean, when poked in the middle of the muffin. Take out of the muffin tins and cool on cooling racks
Tagged as: Dairy Free, Gluten Free