Fall is showing it’s true colors here in the Northern Hemisphere, treating us to a season like we have never experienced before. New Zealand’s ‘autumn’ cannot compare – I can only assume that’s due to the abundance of native evergreens there. For Jesse and I, this season is inspiring photo shoots amongst the fallen leaves (to follow), cardigans (for me) and thick socks (for him), and apples laced with aromatic spices.
I met coconut butter recently. I may be a little hooked.
1 (350g) bag dried, unsweetened shredded coconut (flaked or dessicated will work too)
Tip bag of coconut into bowl of food processor. Let whirr for about 8 minutes (or more!), until smooth and almost fluid, scraping down sides occasionally.
Store in a jar in the fridge. Spread on toast, pancakes and muffins.
Note: Don’t try to make small quantities of this. The coconut will stick to the sides of the processor and refuse to ‘butterise’. 300g or more is safe. My first attempt took about 20 minutes and never passed the stage of clumpy. A bit of a disappointment, albeit a tasty one.
Light and Spiced Apple Oatmeal Muffins
Recipe adapted from Cookie & Kate
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon ginger
1/2 cup unsweetened applesauce
1/2 cup natural yoghurt (or just more applesauce)
1/2 cup buttermilk (or milk and a dash of lemon juice or vinegar)
1/3 cup brown sugar
2 tablespoons melted coconut oil (or vegetable/canola oil)
1/2 cup egg whites (or 1 large egg)
1/2 teaspoon vanilla extract
2 small apples, chopped
raw sugar and nutmeg, for sprinkling on top
- Preheat oven to 380˚F.
- Lightly grease a 12 cup muffin tin with baking spray.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
- In a medium bowl combine applesauce, yoghurt, buttermilk, sugar, oil, egg and vanilla extract.
- Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
- Fold in the chopped apples. Fill muffin cups 2/3 to 3/4 full.
- Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.
- Bake for 16-18 minutes.