Mindful of the eventual cookies I will eat later this month, I was in search of a good low-glycemic snack that was easy on the budget. Something that would work on the run and would help me snack smart amongst the holiday prep, meetings and social calls. Coconut flour packs a punch in fibre, protein and flavour, keeping you sated longer than your average muffin.
Sure they doesn’t exactly scream Santa or wintry fare, but these coconut muffins adorned with the last of the local coronation grapes are a little bite of sunshine amongst the hustle leading up to the holidays and the New Year. By the way, I can’t say enough great things about the coronation grapes found their way into my muffins thanks to the good work of Fresh City Farms. Feel free to use the coconut flour muffin as a base and stir in your own flavour combinations.
Jammy Coconut Muffins
Inspired by Elana’s Pantry
½ cup of coconut flour
½ teaspoon of baking powder
a decent pinch of salt
1/3 cup of sucanat or unbleached organic sugar
1/3 cup of melted coconut oil, butter or some other kind of fat
3-5 tablespoons of milk (nut, cow, etc. I used the cashew-oat milk I made earlier this week)
1 teaspoon of vanilla
1 teaspoon of coconut or almond
¼ cup of sovereign coronation grape syrup (recipe below)
Set your oven to 350.
Schmear butter or your oil/fat into the muffin tin.
Mix together sugar with eggs, once incorporated add in oil/fat, vanilla and almond, and milk.Mix flour, salt, baking powder in a separate bowl and add to liquid ingredients.Fill each muffin cup to ¾.
Bake for 20 minutes, or alternatively until golden. Keep an eye on this batter, we don’t want our coconut flour to dry out.
Let cool for 10 minutes in pan and then 10 to 20 minutes on a wire rack. Eat!
These are great for a snack! Feel free to wrap tightly and freeze for future single servings.
King of the Grapes Syrup2 to 3 stems of Coronation grapes 2-3 tablespoons of maple syrup half of a lemon, juiced
Wash and pick grapes off stems and place into a saucepan with a lid set stovetop to medium.
Pour maple syrup directly onto fruit. Allow to cook down until the grapes pop and their juice start to become thick. Test by dipping a spoon and drawing a line, if the line is distinct then you are done.
Stir in lemon juice and cook for another minute.
Strain through a sieve into a cup or bowl, then cool in the fridge before using.
Note: Unlike simple syrup, this must be consumed within 4 days after making.