Coconut flour muffins
Is it possible to eat healthy cakes? I am so happy to say the answer is yes!
In my opinion, if you have to choose between sugar and fat in order to reduce calories, get rid of the sugar! Fat has health benefits but caster sugar really doesn’t. And let’s face it, a low fat AND low sugar cake would not taste good!
These cakes do taste good and are nutritious and almost totally guilt free! Enjoy :-)
1. Flourless chocolate cake
Recipe found online at http://www.taste.com.au/recipes. There was a little bit of coffee in the initial recipe but I left that out. I also replaced most of the sugar with stevia. Stevia is a natural sweetener coming from a plant that grows in Paraguay and contains almost no calories. Powdered Canderel stevia is a good brand to use for baking because 1 spoon of it = 1 spoon of sugar, making it easy to measure.
Suitable for people with gluten intolerance!
- 200g butter
- 180g dark chocolate (I suggest Lindt Excellence Dark, 70% or 85%)
- 2 tablespoons coco powder. Try to find one without added sugar (I used Cadbury’s Bournville).
- 4 eggs
- 1/4 cup caster sugar and 3/4 cup Canderel Stevia
- 2 cups ground almonds
1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) or 160 degrees fan oven (320 degrees Fahrenheit). Grease a round cake tin.
2. Place butter, chocolate and coco powder in a saucepan on low heat and stir until melted. Transfer to a bowl to cool.
3. Beat egg yolks and sugar until thick.
4. Beat egg whites until peaks form.
5. Add the chocolate and almond flour to egg yolk mixture and stir. Gently add the egg whites to the mixture. Pour into cake tin and bake for 40 to 45 minutes.
5. Cool cake in tin then place on serving dish.
2. Simple coconut flour muffins
I found this recipe on thecoconutmama.com. These muffins don’t have the texture that you would expect of a muffin but given that gluten is the ingredient that makes cakes rise, it was inevitable that these would be more dense. The recipe suggested you add chocolate chip or sultanas to personalise them. I wanted to make plain ones for a first try but to be honest they were a bit dry. Next time I will add blueberries. Blueberries in cakes are great because they burst and bring moisture, acidity and sweetness as well as colour. I also replaced the sugar with stevia.
Suitable for people with gluten and dairy intolerance!
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 eggs
- 1/2 cup coconut oil
- 1/2 cup Canderel Stevia (instead of honey)
- 1 teaspoon vanilla extract
- Dried shredded coconut for decoration
1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. In a small bowl, mix all the dry ingredients together and set aside.
3. In a medium bowl, beat eggs and mix in melted coconut oil and vanilla.
4. Add dry ingredients and mix well. Let sit for 3-5 minutes or until the coconut flour has absorbed the liquid.
5. Scoop batter in muffin cases in muffin tray.
6. Bake for 25-30 minutes. Let muffins cool before serving. Store in airtight container in refrigerator.