Preheat oven to 300°F (150°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Add the oil, eggs, honey or stevia, and vanilla to the dry ingredients and stir until the batter is smooth. Using a silicon spatula, gently fold in the blueberries or raspberries just until they are evenly distributed throughout the batter. Divide the batter between the muffin cups.
Bake the muffins on the center rack for 30-35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffins in an airtight container at room temperature for up to three days or freeze for up to three months. SERVE: "Butter" your muffins with Coconut oil for added flavor, moisture and nutrition!! NOTE: The more Coconut oil, the stronger your immune system, the happier your hormones, the healthier your skin, the greater your energy and the better protection against disease, free radical & sun damage!! You could also experiment subbing out a fraction of your flour with protein powder such as hemp protein powder or plain egg white protein to make these even MORE of a complete meal.
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WET INGREDIENTS: 10 Eggs 3 cups Carrots, peeled and grated 1.5 cups Almond Butter, smooth & unsweetened 1/2 cup Pumpkin, puréed (organic canned or raw pureed) 1/2 cup Raw honey (sub 1/2 cup xylitol or stevia to taste if on Candida Detox) 1/4 cup Raw/virgin Coconut Oil 2 Tbsp Raw Apple Cider Vinegar 1 Tbsp Pure vanilla extract DRY INGREDIENTS: 1/2 cup Coconut Flour 1/4 cup Coconut Sugar (sub 1/4 cup xylitol or stevia to taste if on Candida Detox) 1 Tbsp Ground innamon 1 tsp Ground ginger 1 tsp Ground nutmeg 1 tsp Baking powder 1 tsp Sea salt 1/4 tsp Ground cloves Optional: Substitute Zucchini (grate and let sit in colander for 10 min to let the water drain and then press excess liquid out) Optional: 1 cup chopped Walnuts Optional: 1 cup Raisins (skip if on Candida Detox) FROSTING: 1 1/4 cup raw cashews 1/2 cup coconut cream or full-fat coconut milk 2 Tbsp lemon juice 2-3 Tbsp monk fruit 1 tsp vanilla extract Soak the cashews for a few hours in hot water. Blend all ingredients in a food processor until smooth. Sweeten to taste. Preheat oven to 350 degrees.
Mix all wet ingredients (except for carrots) together in electric mixer (or in bowl with whisk if you don’t have one). Next, mix dry ingredients (minus walnuts and raisins) in a separate large bowl. Then add the mixed wet ingredients to the mixed dry ingredients (except for walnuts and raisins). Mix well. Next, gently fold in your peeled and grated carrots, walnuts and raisins (turn mixer to lowest speed). Pour your cake batter into a greased (i use my hands and grease with raw coconut oil) square cake pan (for thicker cake) or into cupcake trays. Bake for 25-30 minutes but make sure to keep checking on your cake because ovens vary. Cupcakes will cook faster than a whole cake Cake is done when it’s a little golden brown and your toothpick comes out clean. I prefer mine a little moist in the middle. GARNISH IDEAS: lemon zest strings/crumbs/twists, chopped walnuts, shredded unsweetened coconut shreds, cinnamon, nutmeg, ginger, or some carrot shreds… to garnish your treats with LOVE CHEERS to tricking your friends and family into eating healthier! They’ll never know it’s gluten-free… AND dairy-free… AND GMO-free… AND preservative-free…AND IT CAN BE SUGAR-FREE, TOO!!!!!! YIPPY YUM YUM! Be a pioneer and make getting healthy more fun NOTE: If you’re on the Candida Detox, add your sugar substitutes (xylitol, erythritol, stevia) conservatively and taste your batter at the end. You can always add a bit more if necessary just before you fold in the carrots and walnuts. Since this recipe is made with so much egg and some almond butter, it contains a fair amount of protein to make this a very healthy snack. Add some unsweetened egg white protein to the dry ingredients and now it’s more of a “breakfast”/ small meal replacement!! Nuts add even more protein. Zero guilt! Be creative…pray through it…have fun…it’s good for you. Enjoy this as a breakfast, snack, pre- or post-workout drink or meal replacement.
1 1/2 cups water 1 Tbsp raw carob or cacao powder 2 handful mixed leafy greens 2 Tbsp raw coconut or MCT oil 1/2 large avocado 1 scoop Nature's Sunshine Collagen Powder Liquid vanilla stevia, monkfruit, or Swerve, to taste 1 cup ice Optional: 1 Tbsp Organic Extra Virgin Olive Oil (to get some SCT oils in) Optional: Banana (if Dr. Jana has approved it for YOUR Candida Detox or modified Keto Diet) Add all ingredients to high-power blender or food processor and serve chilled. This was my life-saver breakfast in the 1st trimester of my pregnancy when I suddenly could NOT stomach eggs anymore. The Cacao gave me energy. The sweet was a nice, cool change that went down easy and held me over for about 3 hours. And I got more than my daily requirement of minerals, good fats and folate in 1 smoothie! SCT: Short-chain triglycerides: essential to health; great for skin, hormones, gut and immune health; important fat for ketosis INGREDIENTS:
2 – 2-1/4 cups Finely ground nuts or nut flour (almonds or almond flour work great) 6-7 Tbsp Cold butter or raw coconut oil (expeller pressed if you don’t want coconut flavor) 1/8 to 1/4 cup Xylitol (or stevia – only sweeten to taste, you will need far less stevia than xylitol) Pinch of Salt Optional: Cinnamon or other spices to add flavor to your crust/dish Mix/press all ingredients thoroughly with a spoon in large glass bowl until you have a consistent “dough” (be sure there are no clumps of oil). Wet hands to mold into a ball (add more oil/butter for added moisture OR more ground nuts to dry the dough). Place dough ball into center of greased (EVOO, coconut oil or butter) pie pan, pressing outward to form an even crust. Prick the bottom with a fork a couple of times to allow air to escape. Bake at 325 degrees for about 15 minutes – do not let your crust over-brown. Make your pie or quiche mixture, pour into your crust and bake as necessary. Be sure to cover crust edges with aluminum foil to protect from burning. This can easily be VEGAN by using coconut oil in place of butter. I am not vegan, but I know some prefer to be. *NOTE: If you are not on a Candida Cleanse, feel free to use raw agave nectar, coconut nectar, maple syrup, or raw honey to sweeten your crust. They help it stick together a bit better. **If I ever can’t get things to “stick” properly, I just add a tiny sprinkle (start w like 1-2 pinches for this recipe) of psyllium hulls (or other fiber powder might work if you have it…just beware of flavored ones…may change flavor of crust). Psyllium works as a wonderful thickener or “glue”. Just always add to “cold” mixtures, never hot, and blend quickly. ***If you’re allergic to nuts, you could try this with bean flour or rice flour (garbonzo bean, etc). Bean flour is allowed on the Candida Cleanse. |
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