Hey guys, just stopping in real quick today to share a bunch of great links!
I’ve been ridiculously honoured to be the ‘featured foodie’ over on the Loving Earth site for the month of March and I came up with these little mesquite and cacao nib muffins as my final offering.
You can grab the recipe over on their site right now, just click here. Update: Its no longer on the Loving Earth site, so you can find the recipe below.
cacao nib muffins
flavours of mesquite work perfectly alongside the bitter crunch of cacao nibs
in these grain-free, dairy-free muffins. I use (melted) virgin coconut oil,
however macadamia or olive oil will also work.
mesquite and baking soda (adding any little bits of mesquite back into the mix
after). Add salt and then use a whisk to thoroughly combine everything until
it’s one even colour (break up any lumps of sugar too). In another bowl whisk
together eggs, oil, milk/water and vanilla and stir into the dry ingredients
along with the cacao nibs. Mix until thoroughly combined. Scoop 1/4 cup of
mixture into each paper case, sprinkle the tops with extra cacao nibs and bake
for 12-15 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and set aside to cool for 5 minutes before transferring to
a wire rack to cool further. Best eaten on day of baking, however they will keep
for 2-3 days airtight.