Coconut Palm Sugar Pumpkin Muffins
Makes 12 muffins
Non-dairy, egg-free, wheat-free, sugar-free, dairy-free, but not taste free! :)
In a blender container, grind
2 tablespoons flax seeds
(or use 4 tablespoons ground flax
)Add it to
6 tablespoons water and let it rest about 5 minutes.
Mix together in a large bowl
1/2 cup pumpkin puree
1/4 cup palm sugar
(ground)1/4 cup applesauce
1 1/4 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
Add
2 tablespoons oil (olive)
1/2 cup goat milk (or other "milk" you can tolerate or juice)
1/4 cup water
Add flax water to other ingredients.
In another bowl, mix together
1 2/3 cup flour mix
1/3 cup shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
Add the dry ingredients to the wet ones and mix until they are combined. Spoon the batter into greased muffin cups.
Topping:
Combine in a small bowl until crumbly
1/3 cup flour mix
1/3 cup palm sugar
, ground2 tablespoons coconut oil
Sprinkle the topping atop the muffin batter in the cups. Bake the muffins at 400F for about 15 minutes or until they test done with a toothpick.
cSharron Long and Adams Media Corp, all rights reserved.
