Celebrations call for foods that are especially tasty and satisfying. Is it possible that they be healthy as well? Most certainly! Below are recipes for two healthy treats that we have enjoyed at the Monastery lately. Enjoy.
Morning Glory Muffins
Use almond flour for gluten-free muffins. Use spelt flour for muffins with a more traditional texture and taste.
Makes 12 muffins
2 ½ cups (375 g) almond or spelt flour
1 tablespoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
2 cups (100 g) carrots, grated
1 large apple, peeled, cored and grated
1 cup (75g) shredded coconut
3 eggs or egg replacer
1 cup crystallized ginger, chopped
¼ cup (125 mL) coconut oil
¼ cup applesauce
1 teaspoon vanilla extract
1. Preheat oven to 350°F and grease a standard-sized muffin pan (12 cups).
2. Combine flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In separate bowl, whisk eggs, oil, applesauce and vanilla extract together.
4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
5. Fill muffin pans and place on middle or upper rack of your oven for 25 minutes.
6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
7. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling.
Fruit and Nut Mix
1/4 cup raw almonds
1/4 cup raw cashews
1/4 cup raw walnut halves
Sea salt or kosher salt
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup dried apricots
1/4 cup banana chips
Preheat the oven to 350°. Toss the nuts with a pinch of salt and spread on a baking sheet. Toast for 10 minutes until golden, stirring halfway through. Let the nuts cool completely. Mix the nuts with the dried fruits.