These muffins are delicious and make a really healthy snack for all the family.
They are high in protein, are low GI, wheat free and full of antioxidants.

INGREDIENTS
2 cups almond meal
1/2 cup xylotol (or two teaspoons stevia powder)
1/2 cup coconut oil or butter
Pinch of salt
Pinch of baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 pure cream
Sprinkle of nutmeg and cinnamon to your liking. ( approx a teaspoon of each)
3 free range eggs (small to medium)
3/4 cup fresh blueberries ( ½ cup to go into mix – balance to go on the top of muffin)
1 tablespoon almond butter
½ cup desiccated coconut (optional)
½ cup chopped almonds (optional)

METHOD

Preheat the oven at 200C (180C fan forced)
Grease with butter the 12 pod muffin tray
In a large bowl mix all the dry ingredients together and set aside.
You will need to warm the almond butter, coconut oil or butter first and then in a medium bowl mix all the wet ingredients together.
Then pour the wet mix in to the dry mix, and keep stirring till it is thoroughly mixed.
The mixture should be a little runny (if too runny add a little more almond meal and mix through well).
Fill each pod about 3/4 full. Spread the mix over the greased muffin tray to make 12 muffins. Drop 4 or so blueberries
on the top of each muffin.
Place in hot oven and cook for about 15 minutes. Check to see if muffins are cooked through at this point, by piercing with a skewer
or fork. If there is still wet mix on the skewer you will need to keep cooking for a further 5-8 minutes.
Keep an eye on your muffins to make sure they are not burning on the top. Should that start to happen cover with a sheet of foil .
When the muffins are light golden brown on top and cooked throughout, remove and allow to cool..

When totally cooled, muffins can be stored in an airtight container.

Makes 12 muffins Cooking and preparation time approximately 30 minutes.

These are absolutely beautiful, seedy, high protein, gluten free pancakes, that fit well into your healthy eating program. They will be on for Christmas breakfast at our home.

Ingredients:

6 eggs separated
4 tablespoons of almond meal
1 teaspoon of vanilla essence
1 tablespoon of grated orange rind
2 cups shredded coconut
1 tablespoons of caramelised buckinis or LSA mix

2 tablespoons of butter or coconut oil for cooking

Pancake topping:

¼ cup pure clotted cream (optional)

1 cup of fresh berries (or frozen that have been thawed)

¼ cup of agave syrup

Method:

Place egg whites in a large bowl and beat egg whites until stiff then fold in shredded coconut.

Place the egg yolks in a smaller bowl and mix in almond meal, vanilla essence, orange rind and Buckinis ( this is rich flavoursome buckwheat and it adds extra fibre and crunchy goodness). Then add this to the egg white mixture with gentle folding.

Heat a little butter or coconut oil in a frying pan and drop in big spoonfuls’ of the pancake mixture, watch that the pan doesn’t get too hot or the butter will smoke and burn your pancakes. Turn over to the other side after about 3 minutes or when golden brown. The pancakes will deflate as you turn them over. If you like very thin pancakes, you can then pat them gently with a spatula.

Pile high and serve with fresh cream, berries and perhaps a dash of agave syrup for a little low GI sweetness……enjoy

Serves 4-6 depending on the size of pancake.  Preparation and cooking time approximately 30 minutes

(c) Maxine Wright:  Advanced Dip Naturopathy – Medical Herbalist – Nutritionalist – Iridologist – Hemaview Tech - Health Coach – Weight Loss counsellor – Massage Therapist – Beauty Therapist – Speaker.  Step Into Health Wellness Centre - facebook - twitter.