February 12, 2016

Sweetened with Stevia: Mazzou's Carob Coconut balls Paleo, Gluten-Free, Sugar-Free

Here is a healthy alternative to truffles! 
Made with carob, coconut oil and stevia there is nothing, absolutely nothing bad about these little morsels! I can't remember exactly how much this makes ;P but it's a nice amount for one person for a couple days. :) I'll update this recipe later when I know for sure how much it makes.

1/3 cup coconut oil (soft, not liquid) or a combination of softened butter and coconut oil
1/4 cup fine unsweetened coconut (you can use whatever size you have; if you only have larger shreds of coconut grind them up somewhat in a coffee or spice grinder or do half and half ground and whole)
1/4 tsp. vanilla
6 tsp. carob powder

That's it! Just mix it all together and using your fingers, form into tiny  balls! (about 1-inch in diameter)
Refrigerate or freeze until hard. These make fun snacks right out of the freezer but do not travel too well in any season other than winter! ;P 
I love adding these to my healthy muffin batter for a fun ''chocolatey'' surprise inside. 

February 8, 2016

Sweetened with Stevia: Mazzou's Super healthy Orange Raspberry Sourdough Coconut Muffins for Valentines!

Mazzou's Sourdough Coconut Flour Stevia Muffins!
Start your sourdough starter TODAY if you want to make these muffins for Valentine's 2016! :)

My diet is getting stricter and stricter but I refuse to let it become boring. I no longer eat any unsoaked grains or nuts and like to stick with rye especially. Which makes desserts few and far between...unless I come up with a miraculous creation, that is!
When I was 8 years old, I was dubbed Marjo the muffin girl and I am loathe to give up that title! My family eats regular muffins, so I finally perfected a sourdough version for myself! You can do the flour-soaked-overnight thing like I used to but this sourdough version sure wins for the least amount of phytic acid! Enjoy.

2 eggs, preferably fresh free range- room temperature.
1 cup sourdough starter past the ''bubbly'' stage. (if you are in a hurry to make this recipe, don't worry about letting your starter sit the usual recommended amount of days- 4 days should be fine for these muffins.)
1/3- 1/2 cup coconut flour (or ground unsweetened coconut!)
1/8 tsp. sea salt
1 tsp. powdered stevia (we buy ours in a lb. bag from Vitacost.com. click on that referral link to get $10 if you are a new customer!)
1/4 cup coconut oil (or butter if desired)
1/2 tsp. baking soda
1 tsp. vanilla
Zest of 1 orange (or a half if desired)

Beat both eggs until doubled in volume. Add coconut flour, stevia, coconut oil, baking soda, vanilla and orange zest.

Bake at 300 until set and a toothpick comes out fairly clean
Makes about 6 muffins. I have not yet tried to double this recipe; it may work better to do two batches if you wish for more muffins as the smaller the batter the lighter it is.

Tip: This batter also makes lovely pancakes!
Sourdough Coconut Flour Muffins with Stevia 

Confession: After I beat my eggs, I often just dump the ingredients in as I think of them. ;) And the muffins come out delicious every time. Just make sure you don't have any baking soda lumps!

Optional: fill each muffin cup half full, place a whole fresh or frozen raspberry in the center; top with remaining batter.
Or, do 1/2 a raspberry and a previously chilled coconut carob ball (click on link for recipe)- delicious!