This weekend I wanted to start thinking about Christmas and festive recipes, meaning I wanted to put edible golden glitters everywhere. By the way, I found an always on countdown until Christmas, which is both super exciting and a bit creepy. There are only 32 nights until Christmas guys. It’s happening here.
So today I give you the healthy and simple recipe of almond and coconut muffins. They are vegan and fat free. I made them with apple and apricot compote, but you can use any compote, I bet that apple and chestnuts would make it more christmassy. The texture is perfect and they are very nourishing : perfect for a snack in the afternoon with a cup of tea, or for what we French call le goûter.
Almonds and coconut muffins, vegan and fat free
10min prep, 12min cooking.
- 150g all purpose flour
- 50g grated coconut
- 40g muscovado sugar
- 1 tsp cinnamon
- 1 big tsp baking powder
- 1 tsp bicarbonate soda
- 1 pinch salt & pepper
- 1 handful almonds
- 1 handful raisins
- 90 to 100g apple and apricot compote without added sugar (or other fruits)
- 150mL rice and coconut milk
- 1 tsp almond butter
- Edible golden glitters
Preheat the oven to 180°C.
Mix all the dry ingredients in a bowl : flour, grated coconut, sugar, salt & pepper, baking soda, cinnamon, raisins.
Crush the almonds and add them to the mix.
Add-in progressively the rest of the wet ingredients : compote, vegetal milk and almond butter. Stir well.
Now divide the dough in silicone moulds, you can decorate the top of the muffins with a few almonds bits and the golden glitters.
Cook for 12min. Check the cooking with a knife.