Coconut Egg Mini Muffins – Gluten Free and Dairy Free

Coconut Egg Mini Muffins -- Gluten Free and Dairy Free
Coconut Egg Mini Muffins — Gluten Free and Dairy Free

Need to think of something to bring to a potluck? These delicious little muffins could be just the thing! Almost everyone can enjoy them because they are gluten free and dairy free.

Besides being great for a potluck, these Coconut Egg Mini Muffins are a  perfect for a snack, dessert, or breakfast — especially with a cup of hot coffee!

Coconut Egg Mini Muffins – Gluten Free and Dairy Free!

Ingredients

1 1/2 Tablespoons coconut oil
2 cups flaked unsweetened coconut
11 large eggs (yes, that’s one less than a dozen)
½ cup maple syrup
½ teaspoon vanilla extract
¼ teaspoon salt

Directions

Preheat oven to 375 degrees F.

Grease a 24-cup non-stick mini muffin pan with coconut oil. (Tip: Place small bits of coconut oil into each muffin cup and then place the muffin pan into the oven while the oven in heating up. This will melt the coconut oil and make it easy to grease the muffin cups with a pastry brush.)

Evenly divide the flaked coconut among the muffin cups. Set the muffin pan aside.

Place the eggs into a bowl with a lip. Using a hand-held whisk beat the eggs until they are blended. Add the maple syrup, vanilla extract, and salt to the eggs; whisk until thoroughly mixed.

Pour the egg mixture over the coconut in the mini muffin cups. (Tip: First, partially fill each muffin cup, starting with the ones in the center of the pan – because if you accidentally pour too much egg into a muffin cup, it will end up on the pan instead of on the counter. Then whisk the egg mixture again and pour the rest of it into the muffin cups to almost fill them to the brim. Use a fork to push the coconut that’s sticking up under the egg mixture so it can absorb some of the liquid and doesn’t burn.)

Place the filled muffin pan on the top shelf of the pre-heated 375 degree F oven and bake for 16 – 18 minutes or until all the muffins are firm and starting to brown on top.

Remove the muffin pan from the oven and let the muffins cool in the pan for about 10 minutes. Gently remove the muffins from the pan. (Tip: If they stick to the sides of the muffin cup, then just use a spoon around the edges to loosen them before removing them from the pan.)

To store, cover and refrigerate.

Enjoy and be healthy!
~Leni

Spicy Rosemary Walnuts

Spicy Rosemary Walnuts

This wonderful and simple recipe came to me by way of my friend Mary and all the friends and family who were part of the chain that passed it along to her. Thanks all! And now I have the pleasure of sharing this recipe with you — just in time for the holidays.

SPICY ROSEMARY WALNUTS

Ingredients

2 1/2 Tablespoons extra virgin olive oil
2 teaspoons crumbled dried rosemary
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups walnut halves and pieces

Directions 

Preheat the oven to 350 degrees F.

To a medium-size bowl, add the olive oil, rosemary, salt, and cayenne pepper. Stir to mix. Add the walnuts to the bowl with the olive oil mixture. Stir the nuts around until they are evenly coated with the mixture. Spread the nuts out on a baking sheet and separate them so they do not touch.

Bake for 10 minutes at 350 degrees F.

Remove the baking sheet from the oven and set it aside to cool.

Enjoy and be healthy!
~Leni

Smoky Paprika Mushroom Soup

Smoky Paprika Mushroom SoupThis Smoky Mushroom Soup is perfect for the first course of an elaborate Thanksgiving dinner. And the day after the holiday when all you want is a light bite, just add some leftover turkey and sautéd onions and garlic, and you will have a delicious meal in a bowl!

INGREDIENTS (for one small serving)
For specific brands and preparation instructions for the four key ingredients listed in green, see this post.

2 teaspoons butter
a heaping 1/4 teaspoon smoked Spanish paprika
1/4 cup reconstituted wood ear mushrooms
1/2 cup chicken broth
1 ice cube of rehydrated dried shiitake mushrooms that have been pureéd
1 tablespoon of Great Lakes Collagen Hydrolysate
Chopped flat leaf parsley, for garnish, if desired

DIRECTIONS

Place the butter into a soup bowl and place the bowl into the microwave oven. Also place 1/2 cup of water into a cup and put it into the microwave oven. (When microwaving a small amount the food, I understand that it’s a good practice to place some water into the microwave as well.) Heat the butter (and water) on high in the microwave until the butter has melted. Then add the paprika to the butter in the bowl and mix. Let stand for 30 seconds.

To the bowl, add the reserved sautéed onions and garlic and the four key Ingredients for mushroom soup (listed in green). Heat the mixture in the bowl in the microwave on high until hot. Stir and garnish with chopped flat leaf parsley, if desired.

INGREDIENT NOTES

Butter – Butter from grass-fed cows, such as Kerrygold Butter, is the healthiest.
Smoked Spanish paprika – A well-stocked supermarket should carry this product. To preserve the flavor, it is best to store paprika in the freezer.

Enjoy and be healthy!
~Leni