Almond Shortcake Mini Tarts- Guest Post for Jhuls @ The Not So Creative Cook

Don’t these almond shortcake mini tarts with vanilla almond cream cheese and fresh blackberries look delicious?!

To get the recipe and see more pics, headย on over to Jhuls’ site The Not So Creative Cook where I have had the honor of doing a guest post for her.

Most of you know this lovely lady…she is fun. She reaches out to others. She makes us laugh. And she really is creative! ๐Ÿ™‚

But if you don’t yet know her, please check out her blog! She is a blessing to all of us who know her!

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You can also find me here on Pinterest, Facebook, or Instagram.

Apple Crostata with Mascarpone Cream

Less than 24 hours later, I was back in the kitchen working on another crostata! I was determined to find another flour combination that would work much, much better! This time I used a combination of almond flour and coconut flour…

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I was so excited when I saw how well the dough was holding together…believe me when I say that this is not what the Strawberry Crostata dough was like. ๐Ÿ™‚ I was so excited that I had figured out a combination that was not going to be brittle and crumble! Yay!

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Heading into the oven…loved how it looked!

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Okay, so I am realizing that almond flour cooks a bit quicker ๐Ÿ™‚ …oops! I have to admit I was super bummed at this point……2 crostatas in, my kitchen a disaster, and still nothing to bring to a get together we were having that night. A long day of baking was awaiting me…

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Don’t entirely let the overly brown crust fool you though. It may not have been pretty enough to bring to the gathering, but it certainly was wonderful enough for hubby and I to snack on during the day! ๐Ÿ™‚

Was the crust less crumbly? I am actually really shocked to say that it wasn’t! It started out so good though, didn’t it?!

Was the texture much better? Yes!

Was the taste more delightful? Yes, yes, yes!!

So, as long as you don’t mind the piece falling apart when you cut into the crostata, this low-glycemic gluten free crust is worth making! Really, really tasty!

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Apple Crostata with Mascarpone Cream

  • Servings: About 6 People
  • Print

IngredientsFinal

For Pastry:

  • 1 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 tsp lemon zest

For Filling:

  • 4 average size apples
  • 1 tsp nutmeg
  • 2 tbsp honey
  • 1/2 lemon for lemon juice
  • Shaved Almonds

DirectionsFinal

For Pastry:

  • Preheat oven to 400ย degrees.
  • Combine all the dry ingredients together in one mixing bowl, and the wet ones in another.
  • Then, combine all the ingredients with one bowl.
  • Work all of the dough into a ball and then flatten it. Wrap it up in plastic wrap and let cool in refrigerator for an hour.
  • After the hour, place the dough onto a parchment paper.
  • Using a rolling pin, roll it out until it is large enough to put the fruit in the middle, and wrap the edges around the fruit.
  • Once you have added all the filling in and wrapped the edges and put the almonds on (see below), move the crostata (keeping it on the parchment paper) onto a baking pan and then let bake in the oven for 30-40 minutes.

For Filling:

  • Slice up the applesย and put them in the middle of the dough.
  • In a mixing bowl, cover the apples in the fresh lemon juice, nutmeg, and honey. Make sure the apples are thoroughly covered.
  • Put the apple mixture in the middle of the crust.
  • Wrap the extra dough up around the edges of theย apple pile.
  • Use some coconut milk to brush the outsides of the crust and then put sliced almonds on it.

For mascarpone cream recipe and instructions go HERE.

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Strawberry Crostata with Mascarpone Cream

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I had never heard about or seen a Crostata before until the other day when I came across this. Aren’t they beautiful?! Right when I saw it I knew that I needed to make one and bring it to Fiesta Friday! Hmmmm….how to make it low-glycemic?!ย  So, off on the adventure I went….

It was even harder than I thought it would be, and my kitchen is a disaster. There is cream all over the counter, all over what used to be clean pans, all over my basket full of baking stuff, and I too was covered in this cream. Only me! ๐Ÿ™‚

That said, I love how the strawberries came out, cooked in the sweet sauce I made from pureed strawberries, honey, and tapioca starch.

A fellow foody blogger, Chad, introduced me to mascarpone, and I am so glad he did! This mascarpone cream is the perfect finish to this Crostata! Thanks Chad!

However, I am not totally happy with the crust….it crumbled way too much and seemed too thick. I didn’t like the consistency. So, I am not sure if I shouldn’t use the coconut flour again, should have added more liquid, etc. My gluten free pals out there, what do you think? I made pie crust with coconut flour the other day (with much less liquid) and it worked great…the crostata must be a different story entirely. I would like to try almond flour next time and see if that works better.

Even if it is not the perfect crust, I do hope all of you party goers at Fiesta Friday enjoy this gorgeous crostata! It seemed like the perfect springtime dessert!

And don’t miss out on dipping the extra strawberries in the cream! Absolutely delicious!

I am excited to see that Jhuls and Selma are co-hosting again! It is guaranteed to be lots of fun with these lovely ladies! And Alex is joining them for this fun adventure! Really thankful and excited to have you ladies as our hosts this week!

And as always, thanks to Angie who created this super fun idea which brings so much fun, laughter, and joy to all of us! Thanks Angie for hosting us every week!

Let the Party begin! ๐Ÿ˜€

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Strawberry Crostata with Mascarpone Cream

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For Pastry:

  • 1 1/2 cups coconut flour
  • 5 tbsp honey
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 tbsp coconut oil
  • 1 can coconut milk
  • 1 tsp almond extract
  • 2 eggs
  • Thinly sliced Almonds

For Filling:

  • 1 pound of strawberries (16 oz) + about 6 strawberries for sauce
  • 4 tbsp honey
  • 1 tsp tapioca starch

For Mascarpone Cream:

  • 1/3 cup mascarpone
  • 1/2-1 cup coconut milk (thick stuff only)
  • 1 tsp pure vanilla extract
  • 2 tbsp honey

DirectionsFinal

For Pastry:

  • Preheat oven to 350 degrees.
  • Combine all the dry ingredients together in one mixing bowl, and the wet ones in another.
  • Then, combine all the ingredients with one bowl.
  • Work all of the dough into a ball and then flatten it onto a parchment paper.
  • Using a rolling pin, roll it out until it is large enough to put the fruit in the middle, and wrap the edges around the fruit.
  • Once you have added all the filling in and wrapped the edges and put the almonds on (see below), move the crostata (keeping it on the parchment paper) onto a baking pan and then let bake in the oven for about an hour.

For Filling:

  • Slice up the strawberries and put them in the middle of the dough.
  • Wrap the extra dough up around the edges of the strawberry pile.
  • Use some coconut milk to brush the outsides of the crust and then put sliced almonds on it.
  • Use a food processor to puree about 6 large strawberries.
  • In a saucepan, combine the puree, the tapioca starch, and the honey. Heat on medium heat, stirring until it thickens.
  • Carefully pour over the strawberries and let the sauce go down into the fruit below.

For Mascarpone Cream:

  • Combine all the ingredients and whip together with a hand held mixer.
  • Place in refrigerator to cool.

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Cinnamon Chocolate Mousse Pie

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When we go over to someone’s house for dinner, I love getting to be the one to bring dessert! Honestly, I love cooking all sorts of things, but baking?! I think this just might be my favorite aspect of creating beauty in the kitchen.

Maybe it is because I have a major sweet tooth. Have I ever mentioned that my hubby jokes that my family takes a break from dessert to have meals? ๐Ÿ˜› I come from a major dessert loving family! When we go back to visit, there will be cake, pies, ice cream, candy bars, candy, ice cream bars, etc. No, I am not exaggerating! I can’t wait to introduce them to my low-glycemic desserts! I just know they will love them and be so surprised at how they taste like they have just as much sugar and are just as bad for you! ๐Ÿ˜€

Or maybe I love baking because it always seems to prove a bit more challenging. And I do mean always. ๐Ÿ˜€

Tonight’s challenge? A yummy dessert that is low-glycemic and doesn’t use refined sugars of course, but also one that does not have nuts in it due to an allergy. You may not think leaving the nuts out would be hard, but it is when you usually bake with almond flour. ๐Ÿ™‚ So, I used coconut flour…yet another challenge due to the fact that neither hubby or I prefer the taste of it. I actually love coconut, so I don’t understand my lack of enjoyment of coconut flour. Weird. That said, I needed to make the crust in a way that wouldn’t taste too much like coconut.

Guess what? It came out great! As the little guy in the below picture said, “You did good!” ๐Ÿ˜€ I just love this pic of him taking a big bite of my pie!

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There were no leftovers! Just an empty pie pan! ๐Ÿ™‚

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Cinnamon Chocolate Mousse Pie

*Created by Lori at Creating Beauty in the Kitchen

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For Pie Crust

  • 1 cup coconut flour
  • 2 eggs
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/4 cup honey
  • 1/4 cup butter

For Filling

  • The thick stuff from 2 cans of refrigerated coconut milk
  • 2 1/2 tbsp cocoa
  • 6 tbsp honey
  • 1/2 tbsp cinnamon
  • 2 tsp vanilla
  • Dark chocolate shavings

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For Pie Crust

  • Preheat the oven to 400 degrees
  • Combine all the dry ingredients for the crust in one mixing bowl, and combine all the wet ingredients in another. After these are mixed well then combine them together into one bowl.
  • Grease a pie pan.
  • Press the crust into the pan.
  • Cook 10 minutes uncovered. Then cover the edges with tin foil (shiny side up) and cook for about 10 more minutes.
  • When finished, remove from oven and let cool completely.

For Filling

  • Put all the ingredients in one mixing bowl, making sure to only use the thick parts of the coconut milk…for me, this was a little over half of each can.
  • Use an electric mixer to whip all the ingredients together really well.
  • When crust is completely cool, pour in the filling.
  • I shaved some chocolate from a dark chocolate bar and sprinkled it on top.
  • Refrigerate to let the filling continue to harden.

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Mini Cinnamon Roll Muffins

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I love surprises! And the one I got this week was so amazing! One of my dearest friends who lives many states away came into town to see family (I wasn’t expecting this), and she drove to my house to spend time with me! It was so special for so many reasons…

  • I love this woman
  • I hadn’t seen her in over 2 years
  • She is super special to me
  • She drove an extra hour and a half to see me because of some health issues I have
  • I got to meet her twins….last time I saw her she only had 2 kiddos
  • She got to see our home for the first time and can now picture it when we talk to each other
  • She is one of those rare friends you meet in a lifetime who will be a lifelong friend

Here is a picture of us yesterday…

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Over the 5 years we lived near each other, this woman taught me so much about hospitality…loving on and serving people in your home. Making them feel welcome and comfortable. In fact, we used to try to have weekly movie nights together and she would always have a delicious meal cooked for us, which was all set up to enjoy as we hung out. I was always watching and learning from her…she taught me so much, whether she realizes it or not.

Last time this dear friend saw me, I hated cooking and didn’t know how to do it! ๐Ÿ™‚ So, how fun to have her and her kiddos come to my home, and for me to show hospitality to them and cook for them!

We decided to go to the park and have a picnic lunch and as I was preparing everything my sweet friend asked if she could help. What was so encouraging to me is that I could say, “No thanks….I am actually really comfortable in the kitchen now!” ๐Ÿ˜€ Wow, I really am!

Fresh out of the oven when the 5 of them arrived, I made a new recipe I came up with…Cinnamon Roll Muffins. I call them that because the delicious sauce on top makes them taste like you are eating a cinnamon roll!

Not only did it feel so good to cook for this friend of mine for the first time, but hearing one of her son’s comments brought such a smile to my face! This little guy below said, “This is the best treat!” ๐Ÿ˜€ And keep in mind that he was eating a low-glycemic, gluten free goody with no refined sugar! Woohoo! See, eating this way can taste just as good, if not better! All smiles over here!

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With all that said, Happy Fiesta Friday once again! Let the party begin!ย  Hope you enjoy these mini cinnamon roll muffins and feel just like this little guy did, that they are “the best treat!”ย  ๐Ÿ˜€

Always grateful to Angie at The Novice Gardener for hosting such a fun celebration and gathering all of us bloggers together! Thanks Angie!

And here’s a shout out to this week’s co-hosts! Thanks for all the work you will put into this! You make the party all the more fun!

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Mini Cinnamon Roll Muffins

  • Servings: 24 + mini muffins
  • Print

*Created by Lori at Creating Beauty in the Kitchen

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  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 3 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup coconut milk
  • 1 cup honey

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  • Preheat oven to 325 degrees.
  • Mix the almond flour, coconut flour, 2 tbsp cinnamon, baking soda, and salt in a large mixing bowl.
  • Mix the eggs, 1/2 cup coconut milk, vanilla, and 1/2 cup honey in a small bowl. Once well mixed, add these to the dry ingredients and mix it all up well.
  • Grease two mini muffin tins, or use papers. Pour your batter in.
  • Bake for about 20 minutes.
  • Meanwhile, make your topping by using 1/2 cup coconut milk (the really thick stuff…could be good to refrigerate it overnight before you use it), 1/2 cup honey, 1 tbsp cinnamon, and 1/2 tsp vanilla. Use an electric mixer to whisk everything together until it thickens.
  • When muffins are cooked, pour the cinnamon roll topping on top of each muffin.

 

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Almond Cinnamon Mini Muffins with Dark Chocolate Chips & Choclate Almond Sauce

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I haven’t been feeling well at all for the last two days, so hubby was a little surprised when I went down to the kitchen and started experimenting around. The sweet man that he is, he tried to encourage me to just lay down and rest, but when my desire to cook was inextinguishable he stayed near me just in case. ๐Ÿ™‚

What was I so excited to make? Muffins! I love muffins! Not just eating them (and I DO love eating them), but coming up with a new, creative idea for one! ๐Ÿ™‚

These turned out great….loved them! Upset stomach and all….I ate 2! Hey, they were mini…. ๐Ÿ˜‰

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ALMOND CINNAMON MINI MUFFINS WITH DARK CHOCOLATE CHIPS & CHOCOLATE ALMOND SAUCE

  • Servings: 24 mini muffins
  • Print

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For Muffins:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 tbsp + 1 tsp pure almond extract
  • 1/2 tbsp cinnamon
  • 1 tbsp coconut oil, melted
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup dark chocolate chips

For Sauce:

  • 2 tbsp honey
  • 1 tbsp melted coconut oil
  • 1 tbsp almond extract
  • 1 tbsp cocoa

DirectionsFinal

For Muffins:

  • Preheat the oven to 325 degrees.
  • Combine the flours, baking soda, cinnamon, and salt in a large mixing bowl.
  • In a smaller bowl, combine the eggs, honey, coconut milk, coconut oil, and almond extract.
  • When both your dry and wet ingredients are mixed well, combine them together in the large bowl.
  • Add in the chocolate chips.
  • Grease 2 mini muffin tins and pour the batter into them.
  • Using a spoon, generously drizzle the sauce over each muffin. (See recipe below.)
  • Let cook for about 20 minutes.
  • When finished cooking, let them cool for about 10 minutes and then they are ready to eat!

For Sauce:

  • Melt the coconut oil in a microwave safe bowl.
  • Combine all the ingredients with the coconut oil, mixing thoroughly.

Lori

Almond Blueberry Muffins with a Blueberry Almond Sauce

I love blueberry muffins! I mean, I REALLY love blueberry muffins! ๐Ÿ™‚ So I decided, “Why not make one of my most favorite things for Fiesta Friday over at The Novice Gardener?!” You should definitely check out her site, and all of the wonderful dishes people are making for this online party today! I love this fun idea that Angie came up with!

When I began eating low-glycemic, I thought for sure that I would never get to bite into such deliciousness again….I was so wrong! Coconut flour, and particularly almond flour, have become my friends…as you can see on my recipe page from all the different types of muffins I have been creating. ๐Ÿ™‚

ย This was my first attempt at making blueberry muffins…I didn’t start out knowing what I was going to do with them, but I did some experimenting and came up with a combination that I am so happy with! I honestly love these low-glycemic blueberry muffins even better than high sugar ones!

At first I thought I would make some sort of crumble to go on top, like you often see, but then I decided to do something entirely different and make a deliciously rich sauce to go over the top.

Yes, I have already taken a bite….in fact, I have eaten 2 muffins already! ๐Ÿ™‚ I tasted the almond, the warm blueberries….so rich and moist and so delicious! I love the sauce…definitely the finishing touch!

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Here is the sauce I made to drizzle over the muffins: pureed blueberries, honey, and almond extract….delicious!

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Ready to go in the oven…

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ALMOND BLUEBERRY MUFFINS WITH A BLUEBERRY ALMOND SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins

Ingredients:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tbsp pure almond extract + 1 tsp (for sauce)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups blueberries
  • 1/2 cup honey + 1/3 cup honey (for sauce)
  • 1/2 cup coconut milk
  • 2 eggs

Directions:

  • Preheat the oven to 325 degrees
  • Measure out 1 cup of blueberries and puree them in a food processor.
  • Put the pureed blueberries in a bowl and mix in 1 tsp almond extract, and 1/3 cup honey. Combine thoroughly. (Set aside: this will be your sauce for your muffins.)
  • Combine the flours, baking soda, and salt in a large mixing bowl.
  • In a smaller bowl, combine the eggs, honey, coconut milk, and almond extract.
  • When both your dry and wet ingredients are mixed well, combine them together in the large bowl.
  • Add in 1 cup of whole blueberries, being careful not to smash them.
  • Grease a muffin tin and pour the batter into it.
  • Using a spoon, generously drizzle the sauce over each muffin.
  • Let cook for about 25 minutes. I usually only cook my muffins for 20, but these seemed to take a bit longer. You might want to start out with 20 and just keep checking them.
  • When finished cooking, let them cool for about 10 minutes and then they are ready to eat!

Chocolate Hazelnut Dark Chocoloate Chip Mufffins with Chocolate Hazelnut Sauce

Remember my last post when I said that I had something up my sleeve that I needed homemade hazelnut spread for? Well, this is what was up my sleeve! I wanted to make us something yummy for Valentines and the rich, yet smooth flavor of chocolate and hazelnut was my inspiration. I didn’t have any heart shaped tins, so I made mini-muffins instead.

I actually tried two versions of these: one with the chocolate chips, and one without. We liked them both, but here is what you need to know: you taste the chocolate hazelnut even more when you don’t add the chocolate chips in, so how you would make them depends on what you are going for.

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CHOCOLATE HAZELNUT DARK CHOCOLATE CHIP MUFFINS WITH CHOCOLATE HAZELNUT SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins or 24 mini muffins

Ingredients:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 4 tbsp homemade chocolate hazelnut spread (plus extra because this will be the sauce you pour over your muffins.)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips (optional)

Directions:

  • Preheat oven to 325 degrees
  • Mix the almond flour, coconut flour, baking soda, and salt in a large bowl.
  • Mix the coconut milk, 4 tbsp chocolate hazelnut spread, honey, and eggs in another bowl. When thoroughly mixed, add this to your larger mixing bowl with the dry ingredients.
  • If you are going to add chocolate chips, add them now and distribute evenly around.
  • Grease a muffin pan and pour in the batter.
  • Take your extra chocolate hazelnut spread and pour some over the top of each muffin.
  • Let cook for 20 min.

Orange Dark Chocolate Chip Muffins with Chocolate Orange Sauce

From as little as I can remember, every Valentine’s Day my dad would get both my mom and I a heart shaped box of chocolates. I looked forward to it every year!ย  Once I opened mine I had one mission: take a bite out of every single piece until I found the one I was looking for….the one filled with orange cream. ๐Ÿ™‚

To me, there is no greater combination than orange and chocolate!

As I have been thinking about this, I just knew that I had to experiment and try to come up with a muffin with this very combination. So, that is exactly what I did yesterday, and I am so happy with how they turned out!

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I took a picture of the inside of the muffin, so you could see what it looks like. I love being able to see the orange zest in it.ย  Image

ORANGE DARK CHOCOLATE CHIP MUFFINS WITH CHOCOLATE ORANGE SAUCE

  • Servings: 12 Muffins
  • Print

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For muffin:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup freshly squeezed orange juice
  • 1 tbsp orange zest
  • 2 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips

For Sauce:

  • 1/2 cup freshly squeezed orange juice
  • 1 tbsp cocoa powder
  • 2 tbsp honey
  • 1 tbsp coconut oil

(I ended up with extra sauce, so you probably won’t need it all. I saved mine to pour over some fruit!)

DirectionsFinal

  • Preheat oven to 325 degrees
  • Mix the flours, baking soda, salt, and zest in a large bowl.
  • Mix the eggs, orange juice, coconut milk, and honey in another bowl. When mixed well, then combine them with your dry ingredients.
  • Add in the chocolate chips and mix thoroughly so they are spread throughout.
  • After greasing the muffin tin, pour the batter in.
  • Meanwhile, make your sauce by first melting the coconut oil.
  • Combine the melted coconut oil with the orange juice, honey, and cocoa. Mix well.
  • Pour some of the sauce over each muffin.
  • I normally cook my muffins for 20 minutes, but this one I ended up cooking for 24. I think this was due to the extra liquid in it.
  • When finished cooking, let cool, and then eat! ๐Ÿ™‚

Lori

Chocolate Dark Chocolate Chip Muffins with Srawberry Chocolate Sauce

I am absolutely loving experimenting and trying out different types of muffins! My hubby continued to be my inspiration this morning, with his great love of chocolate, and with Valentine’s Day right around the corner, all this chocolatey goodness seems only fitting! I have to be careful though, because my hubby likes unadulterated chocolate…he is a purist when it comes to this. ๐Ÿ™‚ Purist and all though, I managed to get him to love the strawberry I added to his chocolate this morning. ๐Ÿ™‚ These were delicious, and happen to be both low-glycemic and gluten free! And this is another recipe that I created myself….I am so excited….never knew I could do this!

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CHOCOLATE DARK CHOCOLATE CHIP MUFFINS WITH STRAWBERRY CHOCOLATE SAUCE

  • Servings: 12 Muffins
  • Print

ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย  *Created by Lori at Creating Beauty in the Kitchen

Ingredients for muffin:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips

Ingredients for sauce:

  • 1 tbsp cocoa powder
  • 3 tbsp strawberries pureed (add more if you want a stronger strawberry taste)
  • 2 tbsp honey
  • 1 tbsp coconut oil

Directions:

  • Preheat oven to 325 degrees
  • Mix the flours, cocoa powder, baking soda, and salt in a large bowl.
  • In another bowl, mix the eggs, vanilla, coconut milk, and honey.
  • Combine the wet ingredients into the bowl with the dry ones. Mix thoroughly.
  • Add in the chocolate chips and make sure they are distributed around well.
  • Grease the muffin tin
  • Pour batter into the muffin tin.
  • To make the sauce, wash and cut up the strawberries, then puree them in a food processor.
  • Meanwhile, melt the coconut oil.
  • Combine the pureed strawberries, coconut oil, cocoa powder, and honey and mix well.
  • Pour over the muffins.
  • Cook for 20 minutes.