Having a food allergy these days is pretty common. Many people are sensitive to nuts, eggs, dairy, grains, gluten and even meats! Gluten-free and Paleo dietary programs are becoming more mainstream, with many restaurants even offering specific GF and Paleo options on their menus. This week’s recipe contains eggs, but no grains or gluten. These muffins are protein-rich and flavored with the zesty spices used in chai, so they’re great for anyone, even those who don’t follow a specialized diet.
Adapted from www.hybridrastamama.com
Ingredients:
Chai Spice:
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 ½ teaspoons ground cardamom
¼ teaspoon ground nutmeg
Muffins:
½ cup coconut flour, sifted
¼ teaspoon baking soda 5 free range eggs (I use duck eggs myself)
½ cup coconut oil (melted)
½ cup raw honey 1 teaspoon vanilla bean paste OR vanilla extract
Directions:
- Preheat oven to 350 degrees.
- Combine the spices together in a small bowl. (If you have the time it is best to let them rest together for 15 minutes or so).
- Combine the coconut flour and baking soda together and set aside.
- Using mixer, combine eggs, melted coconut oil, honey, and vanilla ingredients until they are really well combined and even a little frothy.
- On low-speed, mix dry ingredients into the wet ingredients. Mix until all of the lumps are gone. The batter will seem a little runny. This is ok. It should look more like pancake or waffle batter.
- Pour into muffin tins (about 2/3 full) and bake for 25-30 minutes.
