Wholesome Child : Wholesome Child full
step 1: Whole grains recipes VEG Vegetarian Gluten Free Dairy Free Nut Free Prep time: 15 mins Cooking time: 20 mins Makes: 36 mini muffins Raspberry & Pear Muffins This recipe was created for my daughter’s first birthday party, we used a coconut cream frosting. Try it with wholemeal spelt flour for a non gluten-free option. INGREDIENTS 1 cup (160g) brown rice flour 1/4 cup (25g) coconut flour 1/2 tsp baking powder 1 tsp baking soda 3/4 cup (105g) coconut sugar pinch sea salt 3 eggs 1/2 cup (125ml) coconut cream 1 tsp vanilla extract or powder 2 tbs coconut oil, melted 1/3 cup (90g) pureed pear 1 cup (160g) raspberries EQUIPMENT high-speed food processor INSTRUCTIONS Preheat the oven to 175˚C. Place paper inserts into a mini muffin tray and grease with coconut oil (some paper inserts do not require greasing). Place dry ingredients in a high-speed food processor. Process on low speed. Slowly add eggs, coconut cream, vanilla extract and coconut oil to the mixture and process on medium-high speed until smooth consistency is reached. Next, add the pear puree to the mixture and process until smooth. Place your mixture in a bowl and gently stir in the berries. Spoon 1-2 tbs of batter into mini muffin trays and bake for 20 mins or until a cake tester comes out clear. Serving and storing leftovers: Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.