Apricot & Cocoa mini muffins, with coconut oil and pumpkin seeds GF, DF, V




These are packed with energy sustaining nutrients at around 80-90 calories per muffin they make a good blood sugar balancing snack when you need some sustained energy. But mostly they are delicious and nutritious. Great for kids after school snack, or at your desk or before a work out energy boost. As good if not better than an energy ball.


Ingredients for 20

2 x tablespoons of solid cold pressed Coconut oil

2 x handfuls of sulphite free dried apricots

2 x organic eggs

1 heaped desert spoon of cocoa powder

A small splash of coconut or dairy kefir (stops them being dairy free) – gives a nice rich texture

1 cup brown rice flour

1 teaspoon of baking powder

Separately – pumpkin seeds

Optional - A small handful of pitted deglet noir dates – to make sweeter or you can add a desert spoon of finely chopped orange rind for less sugar, added bioflavonoids and wonderful orange flavour.


Directions:

Place apricots, coconut oil, (dates and orange rind if using) into food processer or blender.

Add eggs and blend.

Empty mixture into a bowl and mix in the cocoa, the brown rice flour, baking powder and kefir. Do not add pumpkin seeds yet. Mix in thoroughly.

Heat over to 150 degrees centigrade.

Use a non-stick min muffin tray, grease with very small amount of coconut oil and add a heaped teaspoon of mixture to each space. Place in oven for 10-15 minutes. Test with a skewer – if no mixture sticks to it, they are cooked.

Remove from oven and whilst the muffins are warm a soft push the pumpkin seeds into them.

This stops the healthy fats in the seeds from being damaged by heat.

Keep refrigerated.


Nutritional benefits:

High in fibre, protein, Vitamin A in form of Beta-carotene, B Vitamins,

healthy form of Saturated fats. Apricots are a good source of iron, potassium.

Good for eyes, skin, heart health and cancer protective.