Posts Tagged With: rice malt syrup

Coconut Lemon Yoghurt Bread

Looking for delicious ways to use my coconut flour, I came across this recipe from Wholefood Simply’s site which worked perfectly first time.  It has a souffle sort of texture, and the lemon zest really makes it, so don’t leave it out!

Preheat your oven to 175 degrees Celsius
Line a small loaf tin with baking paper (mine is 20cm x 8cm)
Combine the following in a medium bowl:
~ 1/2 cup coconut flour, sifted
~ zest of one lemon
~ 1/2 cup desiccated coconut
~ 1 teaspoon ground cardamom/cinnamon

Beat 3 eggs for a minute and add to the dry ingredients bowl – the mixture will be quite stuff
Add in the rest of the ingredients to the bowl:
~ 1 cup natural yoghurt
~ 1/4 cup rice malt syrup
~ pinch of salt
~ 1/2 teaspoon concentrated natural vanilla extract
~ 1 teaspoon bicarb soda

Spoon the mixture into the loaf tin
Bake for 45 minutes – after 30 minutes, cover with foil for the remaining 15 minutes, so that the top doesn’t burn
Remove from the oven and allow to cool before taking out of the tin
This is great toasted and served with butter, or at room temp with berries and greek yoghurt

coconut bread lemon yoghurt

 

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Categories: Healthy, Recipes, Sweet | Tags: , , , , | Leave a comment

Coconut, Chia & Almond Muffins

coconut chia almond muffin blueberry

These are a great wheat-free, dairy free, protein packed muffin – they last really well in an air tight container as well.  I have also made this as a single cake, which is easier to get out of the tin!
I’ve adapted this recipe from one I found on The Chia Co’s website, as I didn’t have all the ingredients required, so improvised here and there.  You could use raspberries instead of blueberries, swap macadamias with walnuts or leave both of them out completely!

In a small-med bowl, mix all the dry ingredients together:
~ 1/3 cup coconut flour
~ 1/3 cup buckwheat flour (I used Orgran’s buckwheat pancake mix)
~ 1/4 cup almond meal
~ 1/4 cup shredded / desiccated coconut
~ 1/8 cup coconut sugar
~ pinch of cinnamon
~ 1/2 tsp baking powder (since my buckwheat flour mix had baking powder in it already, I only used 1/4 tsp)
~ 1/2 tsp sea salt
~ 1/4 cup macadamias, chopped

In a medium bowl add the wet ingredients (in this order!)
~ 3 eggs – beat for 1 minute with an electric beater so they are light and fluffy
~ 1/3 cup coconut cream
~ 2 tbsp chia seeds (you can soak these for 5 minutes in 2 tbsp water so they are of a gel consistency)
~ 1/3 cup rice malt syrup – I used Pure Harvest brand which I got in the health food isle of Coles for around $3-$4
~ 1 tbsp honey (or alternatively add another tbsp of coconut sugar to the dry ingredients)
~ 1/5 cup coconut oil, melted
~ 1 tsp vanilla bean paste

Add the dry ingredients to the wet and fold until combined (don’t overmix!)
I also added about 1/4 cup frozen blueberries for a different variety
Spray 10-12 muffin/friand pans with coconut spray 
Bake at 160C (fan forced) or 175 (regular) for 25 mins
Half way through, when the muffins have browned slightly on top, cover them with baking paper for the remainder of the cooking
Allow to cool for 10 minutes before popping them out of the tins

coconut chia almond muffin blueberry

Categories: Healthy, Recipes, Sweet, Vegetarian | Tags: , , , , , , , , | 4 Comments

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