Tag Archives: coconut milk

Recipe: Lemon Poppyseed Muffins (Gluten/Grain Free)

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Remember these bad boys I made recently? Remember how I told you to experiment with yummy flavors? Well I did. And not that I made anything unique, but I did hit the yummy factor. This classic combo of lemon and poppyseeds comes together perfectly.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

While photographing, I’m pretty sure I ate at least three, and I also ate quite a few AS SOON AS they came out of the oven. I’ve definitely eaten more than I can count since I made them 30 minutes ago. But hey, they’re mini, don’t judge me. I dare you to make them right now and not eat at least 5 hot out of the oven. Switch that. Double dog dare.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

LEMON POPPYSEED MUFFINS (Gluten/Grain Free)

Makes 12 muffins or 44 mini muffins

Ingredients
3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
5 tbsp fresh lemon juice
zest from 2 medium lemons
2 tbsp poppyseeds

1 tbsp vanilla extract

Preparation

Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice, lemon zest and vanilla extract. Add dry ingredients to wet and mix until well combined. Fold in poppyseeds.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 18-20 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge. If there are any left to store.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Coconut Flour Muffins (Gluten/Grain Free)

Coconut Flour Muffins | Tiffany Lane

Back to the kitchen I go. Always crafting up (sometimes weird) creations and every once in a while coming out with something good enough to share!

As you know, I’ve been eating grain and dairy free for a little while now so I stocked up on coconut flour. Over the weekend I had a craving for something muffin-like, found a few recipes and in true Tiffany fashion, I crafted my own recipe.

These muffins are awesome! Seriously.  And hubby approved. They give a slight ode in texture to cornmeal, but are a bit fluffier and more moist.  The recipe below is for basic, vanilla muffins. Please get creative and create your own yummy combinations. I’m thinking banana peanut butter, strawberry, lemon poppyseed. The sky’s the limit!

Coconut Flour Muffins | Tiffany Lane

COCONUT FLOUR MUFFINS

Makes 12 muffins or 44 mini muffins

Ingredients
3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
1 tbsp lemon juice

1 tbsp vanilla extract

Preparation

Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice and vanilla extract. Add dry ingredients to wet and mix until well combined.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 15-18 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge.

Coconut Flour Muffins | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Coconut Pumpkin Pie

I’ve really been enjoying this fall weather here in Southern California, or at least what fall weather we do get.  Last weekend it hit 86. So much for fall I guess.  But the small amount of fall weather has got me craving anything and everything pumpkin, as if you didn’t already notice from these two pumpkin recipes I shared recently here and here.  Luckily we got a sugar pie pumpkin in our CSA box a couple of weeks ago. Cha-ching!  And the only good thing to do with fresh pumpkin in my book is make a pumpkin pie. 

I usually make my own doughs and crusts, but I had a store bought whole wheat pie crust in the freezer that needed to be used.  If you wish to make your own whole wheat pie crust, here is a good recipe I posted earlier this year from the strawberry rhubarb pie I baked for my sister-in-law.

For a yummy coconut topping, I found coconut cream at Trader Joe’s, but if you don’t live near a TJ’s, it may be more difficult to find.  Don’t fret, you can “make” your own coconut cream, by buying full fat coconut milk, refrigerating it overnight (or at least six hours) and separating the coconut water from the cream (which it naturally does by chilling).  Here is a good step by step for you from Oh She Glows.  You may also be wondering where my whipped cream topping is since it’s not in any of the photos.  Well I made a whipped cream mistake and overwhipped the cream.  I ended up pseudo saving it after the fact by freezing and scooping it out like ice cream.  Oh well.  It tasted yummy all the same.

Coconut Pumpkin Pie

Adapted from Julia’s (Vegan) Kitchen
 
Filling Ingredients
1 1/2 c roasted pumpkin puree
1 c coconut milk
1 c honey (or to taste)
1 tbsp cornstarch (or arrowroot)
1/2 tbsp freshly ground cinnamon
3/4 tsp ground ginger
1/2 tsp freshly ground allspice
1/4 tsp freshly ground cloves
1 tsp vanilla extract
1 tsp salt
3 large eggs 
 
Whipped Cream Ingredients
1 can coconut cream
1-2 tsp honey
1/4-1/2 tsp vanilla extract
 
Preparation
Preheat oven to 350 degrees Fahrenheit.  Combine all filling ingredients except the eggs in a high speed blender or using a mixer.  This way you can safely taste for your sweetener and add more if desired.  Then add in the eggs and mix until just combined.  Pour the filling into your pie shell and bake for 50-55 minutes, until the edges are set and the center jiggles slightly.  The pie will set as it cools.
 
Once the pie has cooled, make your whipped coconut cream.  Simply use a stand mixer or bowl/hand mixer and whip until it forms stiff peaks, just like you would with dairy cream.  About halfway through the whipping process, add your sweetener and vanilla to taste.  Do not overbeat your cream like I did.  It completely fell and started to separate.  Also be sure not to top your pie with the cream while the pie is still warm, otherwise the cream melts away into liquid.  If you make your whipped cream ahead of time, store in the back/bottom of the fridge where it stays the coolest and re-whip if necessary before using.

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