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Industry

November 24, 2016

Sweet strawberry and coconut muffins

If I said these had no confectionary sugar in them, you wouldn’t know it. By removing the moisture from the strawberries you enhance their natural sweeteners, making this cheat less of a treat but even tastier.

Ingredients

¾ punnet strawberries, topped and quartered

½ cup quinoa flakes (can also use oats)

1½ cups almond meal

¼ cup desiccated coconut

½ tsp chia seed

1 tsp baking powder

1 tsp salt

3½ tbsp maple syrup

2 tbsp olive oil

2 eggs

½ tsp vanilla extract

¼ cup cocoa nibs (optional)

Method

Preheat oven to 180ºC.

Line a tray with baking paper and evenly spread the strawberries on top. Bake in the oven for 10 minutes, or until juicy and soft. Remove from oven and allow to cool.

In a mixing bowl, add the almond meal, quinoa flakes, chia seeds, coconut, salt and baking powder.

In another bowl combine the maple syrup, oil, vanilla extract

and eggs.

Mix the wet with the dry, then fold in the cocoa nibs if using.

Scrunch up an 8 x 8 cm piece of baking paper and unfold it to fit into the inside of a muffin tin. Repeat with remaining muffin holes. Alternatively, you could use pre made muffin wrappers.

Spoon the mix into each tin, ensuring there is ½ cm gap from the edge to allow it to rise. Bake for 15 – 20 minutes, or until a skewer comes out clean.





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