Coconut date muffins with orange glaze
Coconut date muffins with orange glaze – gluten free, dairy free and paleo friendly.
This weekend I looked around for some units to rent down Cronulla. I was the only person who turned up to the first one: – 20 minutes walk to the beach and 3 minutes walk to the train station. It was in a quiet, leafy area. The other one was 3 streets from the beach and 15 minutes to the train station in a very busy area.
Within the first minute of the 2nd inspection, over 20 people turned up which goes to show that everyone wants to be near the beach for Summer. Who knows how many more people turned up after I left.
Getting a place so close to the beach will be quite the challenge, but I can assure you this coconut date muffin recipe is anything but. It’s soft, moist and very good for you. These can be enjoyed any time of the day so please don’t feel guilty! Just whip up a batch and pop them in your lunch box or have them for breakfast.
Oh and one more thing, I have added some pictures to help you along, should you need it.
Yes I know…you’re welcome.
WHAT I USED
What is coconut sugar?
Coconut sugar has been used in this recipe. If you’re not familiar with it, it’s an unrefined sweetener made from coconut palm blossoms (not to be confused with palm sugar that’s used in Thai dishes). It has a caramel-like flavour and naturally brown colour and is the most sustainable sweetener in the world. You can find it at any health food shop. Please remember, even though coconut sugar is a much healthier alternative to regular sugar, it’s still a sweetener so treat these muffins as you would any sweet food and don’t go overboard!
Why these are so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Tapioca flour/arrowroot flour helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Coconut sugar aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Coconuts speed up metabolism, reduce the risk of heart disease, reduces risk of diabetes, improve digestion, increase immune strength, are anti bacterial, anti viral, anti fungal and anti parasitic, prevent osteoporosis, prevent stroke and help prevent the onset of Alzheimer’s disease.
Free range eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Dates create healthy bowel movement, strengthen bones, decrease feelings of fatigue and sluggishness, support the nervous system and reduce the risk of stroke and other heart related illnesses.
Enjoy your week!
- 2 cups blanched almond flour
- 1/4 cup tapioca starch (or arrowroot starch)
- 2/3 cup shredded coconut
- 1/2 cup coconut sugar
- 10 medjool dates, pitted and chopped
- 1 teaspoon baking soda
- Pinch of ground sea salt
- 4 free range eggs, lightly whisked
- 1/2 cup almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 cup freshly squeezed orange juice (I used 2 1/2 large oranges)
- 1/4 cup coconut sugar
- Preheat oven to 180 degrees C/150 - 160 fan forced).
- Combine all dry ingredients in a medium bowl.
- Combine all wet ingredients in another bowl.
- Add wet ingredients to dry and mix until well combined.
- Spoon mixture into a greased 12 capacity muffin pan and bake for 15 - 20 minutes or until an inserted wooden skewer comes out clean.
- Bring orange juice and coconut sugar to a boil in a small saucepan.
- Reduce heat and simmer for up 10 - 15 minutes (or until sauce has darkened and thickened)
- Poke holes in each muffin with a wooden skewer.
- "Paint" the glaze on with a pastry brush (or drizzle over with a small spoon)