the new wellness blog to have on your radar + elli’s chocolate maca muffins30 December 2014
If you are lucky enough to meet Elli, creator of “Garden Heart“, a wellness diary with the most gorgeous photography and delicate recipes, you will instantly be inspired to live a healthier life. Her passion for holistic health radiates, and she has the ability to educate and excite you in the least clinical way possible. By sharing her personal journey combined with an informed knowledge of the healing power of superfoods and the most lovely, captivating photos, Elli has created a space you will not want to leave- unless it is to go to the kitchen and attempt one of her many masterpieces. If you do one thing for your health in 2015, I suggest following along Elli’s journey with her, one (delicious) whole food recipe at a time.
“TRUE NOURISHMENT GOES FAR BEYOND THE FOOD ON YOUR PLATE. IT’S HOW WE FEED OUR MINDS, SOUL, AND THE ENVIRONMENT AROUND US. IT BRINGS LIFE TO OUR ENTIRE ESSENCE.”
“I grew up with fig trees, in just a short reach. I mean literally in a short reach! Right in front of our front door, we had the biggest tree you can imagine, referred to as a “smochine” tree which translates to fig tree. Figs are a delight with a burst of sweetness and require to be treated with special care as they can bruise easily. Part of the mulberry family, they grow in warmer climates on ficus trees. When ripened, they are sweet with very delicate skin and tiny seeds inside. You can find a variety of figs, the one I grew up with was referred to as the Brown Turkey Figs with a purplish skin and bright red flesh. Figs are high in pectin, a soluble fiber and are a rich source of magnesium, potassium, calcium and iron. They have a natural laxative effect beneficial to those suffering from chronic constipation.”
|Chocolate Maca Muffins||
- 1 cup almond flour
- ¼ cup raw cacao powder
- 1 tsp maca powder
- ¼ tsp. baking soda
- ¼ tsp. baking powder (aluminum-free)
- 2 eggs (organic, free-range, pastured)
- ¼ cup organic virgin coconut oil (melted)
- ¼ cup apple butter (you can use mulberries or dates instead of apple butter)
- 3 tbsp. coconut sugar
- pinch of pink salt (or sea salt)
- Preheat oven to 190C / 375F.
- In a bowl, add the almond flour, raw cacao, maca, baking soda, baking powder, pink salt and coconut sugar. Mix the ingredients together with a spatula and set aside.
- In a separate bowl, add the eggs and the melted coconut oil. Whisk these ingredients together. Pour the mixture over the dry ingredients and add the apple butter to the mix. Mix everything well together.
- With a brush or paper towel, dip it into coconut oil and wipe the muffin tin with it. It will help the mixture not stick to the muffin tin cups. You can also use muffin cups (unbleached chlorine-free TCF).
- Fill each muffin cup half way to the top with the mixture and bake for 20 minutes.
- Remove and set it aside to cool for 5-10 minutes before serving.