I spoke about using left over ingredients. One of the things I do at the end of the week is to plan and create recipes that make use of what is left in our fridge. We have a HUGE fridge and generally, it’s emptied of vegetables and fruits by Friday. The shelves are stack full earlier and will slowly emptied by then too. I dislike wastage and try to make use of left over coconut milk or cheese if they are close to their use by date.
So on that day, I had coconut milk that I wanted to use. I ran out of almond meal and only have some coconut flour left. Thankfully, I have quite a few eggs left. The first batch was quite eggy, hence I reduced the number of eggs and added a little more coconut milk to balance off the ratio of coconut flour. Hence this recipe was created!
Coconut Berry Muffins (Makes around 16)
2/3 cup of coconut flour
1.5 cups of coconut millk
1 tsp of vanilla paste
1 tsp of bicarb soda
2 tablespoon of lemon juice
1 tablespoon of honey or rice malt syrup
1 cups of frozen berries
1) Preheat Oven to 180C. Prepare muffin cups.
2) Whisk wet ingredients. In a separate bowl, mix dry ingredients like coconut flour and bicarb together. Fold wet to dry, adding berries last.
3) spoon into muffin cups and bake for 20-25 minutes or so till golden brown.