2 medium eggs
1 teaspoon vanilla extract/essence
⅓ cup coconut cream (thickened part of coconut milk)
juice of ½ lemon
3 tablespoons honey or rice malt syrup
⅔ cup almond meal
2 tablespoons desiccated/shredded coconut
3 tablespoons tapioca flour (heaped)
½ teaspoon GF baking powder/baking soda
pinch of sea salt
zest of around1 lemon
½ cup fresh blueberries
1. Preheat the oven to 175 C. Line a muffin tray with large baking cups/casings.
In small bowl, whisk together the wet ingredients. In a larger bowl, mix together the dry ingredients (without the blueberries).
Add and fold the egg mixture into the dry ingredients. Let the mix set for a minute and allow the liquids to be absorbed slightly, then stir through again. Add the blueberries (reserve a few) and fold through gently.
Divide the mixture between 6 muffin casings, about three heaped tablespoons per muffin. Make sure to distribute the blueberries evenly. Place a few reserved blueberries on top and press down with your fingers. Place in the oven, middle shelf, for about 20 minutes. Allow to cool down before removing the muffins from paper casings. You can keep them cased while storing. Keep in an airtight container in the refrigerator for around 5 days. Feel free to reheat slightly before consuming.
This recipe by Irena Macri is from a 9-week nutrition and wellness program Happy Body Formula.