Friday Fare – Almond and Oat Cinammon Spiced Muffins

February 14, 2014

Happy Valentine’s Day everyone!! Whether you have a special someone to spend it with, or are single and proud, I hope you are having a fabulous day.

Since I made a very decadent raspberries dipped in dark chocolate and cacao for last weeks Friday Fare, I thought I would make something a little lighter, but delicious nonetheless. I bring you Almond and Oat Cinammon Spiced Muffins!

I really like muffins, particularly in the mornings but most commercial ones are full of junk and other yucky stuff I quite frankly refuse to put into my body. These muffins are light, healthy, and very versatile meaning you can add berries into the mix, dark chocolate chips, pretty much anything into them. If I had some coconut whipped cream I most definitely would have dolloped some on top of the muffins I made. They are still a sweet treat regardless of their lovely and wholesome ingredients however, so please treat these as a dessert and do not go nuts. I am planning on featuring a lower calorie sweet treat soon that you can definitely eat quite a few of, so stay tuned 😉

You need the following ingredients to make 8 muffins:

Almond & Oat Cinnamon Spiced Muffins

Alice Williams

Muffins that won't pack on the pounds!

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Ingredients

1 cup almond flour
1 cup oat flour
2 eggs
1/2 cup unsweetened applesauce
1/2 cup honey
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp high quality salt
1/4 cup coconut oil

Instructions

1. Pre-heat your oven to 375 degrees farenheit 🙂
2. Mix all of your WET ingredients in a large bowl (eggs, vanilla extract, unsweetened applesauce, melted coconut oil, and raw honey).
3. Mix all of your DRY ingredients into the wet ingredients (high quality salt, baking powder, oat flour, almond flour, and almond flour).
4. Once you have mixed all of the ingredients together well, get a muffin or cupcake pan and either put muffin cups into the cupcake pan holes or grease the holes with some olive oil or coconut oil. Put the batter evenly into 8 of the muffin holes.
5. Bake the muffins for 20 minutes (or 25 minutes if you like them more firm).

To make the oat flour, all I did was buy rolled oats and then quickly pulse them in a food processor (a blender works too).

Nutritional Values per 1 muffin

Calories: 320
Carbohydrates: 32g
Fat: 20g
Protein: 7g
Sugar: 18g
Fiber: 3g

Let me know how the recipe goes for you, and how you personally enjoyed them. Did you add any berries in, had some coconut whipped cream, etc?

Have a great weekend, and again, happy Valentine’s Day!!

Honestly yours,
Alice

Health

Friday Fare – Coconut Whipped Cream

January 31, 2014

Coconut Whipped Cream Recipe

I am so excited to share this weeks edition of Friday Fare with you and teach you all how to make Coconut Whipped Cream!! My post on ‘How to Kick your Sweet Tooth‘ got a huge amount of hits, so I am excited to share this healthy dessert that is sweet, delicious, and not something to feel bad about eating. Again, it is all about balance so don’t go nuts and eat the whole bowl! But if you do …. hey, it won’t be that bad 😉 This coconut whipped cream recipe was taught to me by my boyfriends aunt, who happens to be sugar-free and gluten-free. It took me a while to understand how to make it, what to make it with, but I finally cracked it! It took me a while because you need to specifically get coconut cream, plus you need to chill it overnight.

Here are the ingredients.

As I previously said, you need Coconut Cream (NOT coconut milk, or light coconut cream, you need the hard full fat stuff), liquid stevia, and vanilla essence. I want to add that it is really worth it to buy a more expensive vanilla essence and liquid stevia as they really make a difference to the taste of the coconut whipped cream. Optional ingredients are unsweetened cocoa powder (I used this as the coconut taste was too strong for my liking), or another flavoring. You will also need an electric hand mixer. These are very cheap, I got mine at Target for only $6! It is not the best, but it does the job (a little bit more slowly though).

1. This first step is CRUCIAL. You must refrigerate your can of coconut cream overnight so that it stiffens up. This is what it should look like when you scoop it out of a can (if it looks more solid that is fine too).

2. Once your coconut cream has been chilled overnight, open it up and scoop out the contents into a big bowl. make sure there is no liquid remaining because then this recipe will not work.

3. Start whisking away with your hand mixer for about 3-5 minutes until it takes on a thicker and more whipped consistency

4. Add a teaspoon of vanilla essence and 10 drops of liquid stevia. Continue whisking for another minute or so. Continually taste it and adjust it to how sweet you want it.

Ta-da! And there you have it! A delicious and easy way to make a healthy whipped cream 🙂 As you can see in the photo below, I added 2 tablespoons of unsweetened cocoa because the coconut taste was a little too strong.

The nutritional content is variable upon the type of coconut cream you use and if you use unsweetened cocoa. The following nutritional values are for the whole bowl of coconut whipped cream, so don’t be alarmed at the numbers … just try not to eat the whole bowl 😉

Calories: 700
Carbohydrates: 9g
Sugar: 0g (sugar free, yay!)
Fat: 71g
Protein: 6.5g
Fiber: 0g

Let me know what you think of my coconut whipped cream recipe! For next week I am thinking of making something like a sugarfree (but delicious) cookie or cupcake to put the whipped cream on top of … mmmmmm.