Don’t freak out, but you can eat bread… just not made from grains. And you can have sweet… just not from processed sugar. From Sprouted Buckwheat Bread with Pete Melov, to Coconut Macaroons with Anthia Koullouros, to Mixed Berry Muffins, to Beetroot Cake with Avocado/Chocolate icing.
- 240 g (2 1⁄3 cups) almond meal
- 75 g (½ cup) tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon maca powder (optional)
- ¼ teaspoon Himalayan salt
- 120 g (1⁄3 cup) honey
- 60 g (¼ cup) coconut oil, at room temperature
- ½ teaspoon pure vanilla powder
- 3 organic free-range eggs
- 125 ml (½ cup) almond milk
- 200 g (1 cup) mixed berries (fresh or frozen)
- 30 g (¼ cup) sunflower seeds
- Preheat the oven to 180°C. Line a muffin pan with 8 muffin liners.
- Combine the almond meal, tapioca flour, maca powder (if using), baking powder and salt in a mixing bowl.
- Using an electric mixer, beat the honey and coconut oil together until well creamed for 4 – 5 minutes on medium speed. Add the vanilla and eggs and beat for a further 2 – 3 minutes on medium speed until well combined.
- Add the dry mix to the wet mix and stir to combine. Slowly add the almond milk whilst mixing. Turn off mixer and gently fold in mixed berries.
- Divide the batter between 8 muffin liners and sprinkle with sunflower seeds.
- Bake for 20 – 25 minutes until the tops are golden brown. Insert a toothpick or metal skewer into one of the muffins, and if it comes out clean and dry, the muffins are ready.
- Allow the muffins to cool in the muffin tin for 3 – 5 minutes then transfer to wire cooling rack and cool completely before serving.