This is becoming some kind of ritual. Sunday morning, some relaxed old songs, me in bed writing the weekly post. I wish all days were just like this morning. I've been recipe testing every week, I wishI could test more recipes during the week but right now my schedule is packed and it's important for to take some time to myself and relax.
In the last two weeks I've been going to different elementary schools and give the kids fitness classes, nutrition talks and meditation practices, not by myself! The whole team is wonderful, genuine positive energy all over.
Today I wanted to experiment with one of my favorite fruits...AVOCADO. This baby is packed with nutrients including vitamin K, E, B6, C, B9 (folate), B5 (pantothenic acid), magnesium, potassium and a great source of fiber. Recently I was reading about the detox pathways and the literature mention because avocado is a food rich in glutathione.
INGREDIENTS
(Makes 12 mini muffins)
Crust
- 3/4 cup of coconut flour
- 3 Tbsp of monk fruit
- 3 Tb of coconut oil
- 1/2 cup of water
Filling
- 2 peeled avocados (270g)
- 1 cup of almond or coconut milk
- 1/4 cup of creamy almond butter
- 1/2 cup of monk fruit
- 1/4 tsp cinnamon
METHOD
1. Preheat the oven at 350F. In a bowl mix all the crust ingredients, be sure that the coconut oil is melted. You can use your hands, personally that way is easier.
2. In a muffin baking tray add BPA free silicone muffin molds or paper molds and add a little base of the crust mix in each muffin hole.
3. Bake for 12 minutes. Then let cool down.
4. For the filling you'll use the blender or food processor (I used the food processor). Add all the ingredients and blend until you get a creamy mix. Pour in the muffin tray evenly and freeze for 3 hours.
5. ENJOY!
Nutritional Information (per serving) 145 kcal
Fat: 11.8g
Carbs: 5.5g
Fiber: 2.7g
Protein: 2.7g