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Category: Dessert

  • Apple Cinnamon Muffins

    Apple Cinnamon Muffins

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    Apple Cinnamon Muffins

    Makes 24 small muffins or 12 large

    Ingredients

    • 1 1/4 cup almond flour
    • 3/4 cup tapioca flour or arrowroot
    • 2 tsp cinnamon
    • 1/2 tsp baking soda
    • 2 flax eggs
    • 1 mashed pear or banana
    • 1 tbsp lemon juice
    • 1 tsp vanilla
    • 1 cup grated apple

    Instructions

    • Preheat the oven to 350 degrees and line muffin tins with parchment holders or use a silicone pan.
    • Make the flax eggs. Combine 2 tbsps of ground flaxseed with 6 tbsps water. Mix together and then set aside for 10 minutes.
    • In a mixing bowl, combine the flours with the cinnamon and baking soda. Whisk to remove any lumps.
    • Once the flax eggs are ready, combine them with the mashed fruit, lemon juice and vanilla.
    • Pour the wet ingredients into the dry ingredients, stirring well. Then add the grated apple. Stir until combined.
    • Fill the muffin tin with batter.
    • Bake for about 28 minutes for small muffins, about 35 minutes for large ones or until a tester comes out clean.

    Notes

    I find this recipe works best with small muffins.
    These muffins freeze well. I love making up batches of these muffins in the fall when fresh apples are plentiful.
    Feel free to add in extra ingredients (about ½ cup) to jazz things up. Some of my favourite combinations are chocolate chips and goji berries, dried cherries and cacao nibs, and dried mulberries and walnuts.
  • Almond-Chocolate Truffles

    Almond-Chocolate Truffles

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    Almond-Chocolate Truffles

    Course Dessert
    Servings 24

    Ingredients

    • 1/3 cup chopped and pitted soft dates If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.
    • 1/3 cup raw cashews soaked in hot water for 3 hours and then drained
    • 3 tablespoons almond butter
    • 1/2 cup unsweetened cocoa powder
    • 1/4 cup date sugar
    • 1 teaspoon vanilla extract
    • Ground almonds for coating or I used cocoa instead

    Instructions

    • Combine the dates and cashews in a food processor and process to a paste. Add the almond butter and process to combine. Add the cocoa powder, date sugar, vanilla and 1 teaspoon of water. Pulse until well combined.
    • Pinch some of the mixture between your fingers to see whether it holds together. If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture can be shaped into balls. If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.
    • Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfer to a plate. Repeat until all the mixture has been rolled into balls.
    • Place the ground almonds (or cocoa) in a shallow bowl. Roll the truffles in the almonds until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.

    Notes

    Recipe taken from the “How Not to Die Cookbook” by Michael Greger.