Thanks for all the wonderful comments I received on my recent post: Coconut Flour Cherry Muffins. I was inspired to create this new grain free, nut free recipe by my friend Nicola. She suggested a savory version of the muffin would be a wonderful treat. A few modifications to my original recipe produced a hearty and healthy coconut flour muffin with substantial flavor.
|Coconut Flour Muffin: Savory Version|
I am particularly fond of Rosemary, and chose to use it for the savory version of this muffin. Remember, your spice rack is nature’s medicine cabinet containing remedies that have been used for thousands of years. Rosemary is particularly useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks (my Mother used to make a tea with rosemary when I suffered asthma attacks as a child…it did help). In addition, rosemary has been shown to increase blood flow to the brain, and improving concentration. I always add extra rosemary to the D-Man’s diet after he has been glutened, it helps with the symptoms of “brain fog”.
With summer fast approaching muffins make a great accompaniment with dinner; especially when that dinner may be light, for instance, a salad. Be creative, I’d love to hear about your version of Coconut Flour Muffins.
Coconut Flour Muffins: Savory Version
½ Cup Coconut Flour
½ tsp. Celtic Sea Salt
½ tsp. Baking Soda
¼ tsp. Baking Powder
1 tsp. Raw Honey (melted) or Coconut Nectar
1/3 Cup Coconut Oil (melted)
½ Cup Grated (and packed) Parmesan Cheese (plus extra for sprinkling on top)
1 tsp. Organic Onion Powder
½ tsp. Organic Ground Sage
2 tsp. Organic Virgin Olive Oil
2 TBS. Finely Chopped Fresh Rosemary
Freshly Ground Pepper to taste.
Preheat oven to 350 degrees F.
In a small bowl, combine coconut flour, salt, baking soda and baking powder, onion powder, sage, rosemary and pepper.
In a large bowl mix the eggs, honey/coconut nectar, coconut oil and olive oil until well blended.
Mix the dry ingredients into the wet with a hand mixer.
Place batter in a greased muffin tin or use paper liners for your muffin tins.
Bake in preheated oven for 20-25 minutes. Take them out and let them cool 5 minutes before serving.