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Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon, and Maple Syrup

Ingredients:

  • 1 small organic sweet potato, roasted
  • ¾ cup organic coconut milk
  • 2 tbsp. organic olive oil
  • 3 tbsp. ground flaxseed in ½ cup of water
  • 1 cup organic brown rice flour
  • ¼ cup organic coconut flour
  • ½ cup pure maple syrup or unpasteurized honey
  • 1 tbsp. aluminum-free baking powder
  • ½ tsp. Himalayan salt
  • ⅛ tsp ground nutmeg
  • 1 tsp ground turmeric
  • ⅛ tsp ground cloves
  • 1 tbsp. Ground cinnamon
  • 1 tsp ground ginger
Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon, and Maple Syrup


Instructions:

  1. Preheat the oven to 400F. Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray.
  2. Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.
  3. Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

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