Paleo Strawberry Chocolate Chip Muffins
When in comes to gatherings I'm the one in charge of dessert, my mom even pays me some times to bake some goods to her friends on their reunions. I won't complain at all since I love baking and trying new recipes, some recipes fail and other win. This week I've been cooking quit a lot since my lab class involves trying out cooking processes. It's great to learn new cooking skills that we can apply to our lives and expand my knowledge regarding food.
Also this week my mother had a reunion with her friend and of course she asked me to bake something for them. At the end of the night, wearing my pajamas they reached out to me to congratulate the chef AKA me and to ask me for the recipe. I guess they were success!
In this recipe I used flours like coconut and almonds that have healthy fatty acids and some fiber. I also used MCT oil, this one gets absorbed easily before getting into the small intestine and I used moderate amount of raw honey to add some flavor.
Gluten free by using cassava flour, I've been loving baking with it. You can create anything with it, pastries, cookies, tortillas, pizza etc. While staying paleo, win win!
Also taking advantage of this strawberry season I added some fresh red gems to add a natural sweetness or bitterness to them, plus some beautiful color.
1 1/4 cup of almond flour
1/4 cup of coconut flour
1/4 cup of Otto's Cassava flour
1/4 tsp of himalayan salt
1 tsp of baking powder
1 tsp of cinnamon
3 Tbsp of Perfect KetonesCT oil (or coconut oil)
1 tsp of Sonoma Syrup almond extract
1/2 cup of Lakanto monk fruit
The juice of one lime
1/4 cup of almond milk
2 Freedom Bars (Paleo, Vegan, Whole 30) cacao bars ( feel free to use any of you preference)
1 cup of chopped strawberries
Preheat the oven at 375F.
Mix all the ingredients except for the strawberries and bars.
Until you get a nice consistent mixture, add the strawberries and bars.
Pour the mix in muffins tins with silicone molds or papers and bake for 18 minutes. ENJOY!