Blissful Blueberry Muffins

Servings: 8–10
Preparation Time: 15 minutes

Ingredients:

• 5 tablespoons grass-fed butter, melted
• 2 tablespoons Healthy Traditions Gold Label Virgin Coconut Oil, melted
• 1 cup organic blueberry kefir
• 1/2 cup cane sugar
• 1 teaspoon organic vanilla extract
• finely grated zest from 1/2 a lemon
• 1 egg, (large)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Himalayan Pink Salt
• 1 1/2 cups Turkey Hard Red Winter Wheat (flour)
• 1 1/4 cups fresh organic blueberries

Make a sugar shell “crust” on the muffins:

• 1/2 teaspoon sugar sprinkled over each muffin top before baking

Directions:

Preheat oven to 375 degrees F.

Line a muffin tin with paper liners or grease each cup.

Melt the butter in the bottom of a large bowl and whisk in sugar, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda, and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups, then sprinkle each top with 1/2 teaspoon sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes, then remove to wire rack and serve while still warm.

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Einkorn Pumpkin Muffins

Servings: 24
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup palm shortening
• 1/2 coconut oil
• 1 1/2 cups maple syrup
• 4 eggs
• 2 cups pumpkin puree
• 3 1/2 cups einkorn flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon nutmeg
• 1/3 cup strong black coffee, cooled
• optional: 1 cup chopped walnuts

Directions:

Preheat oven to 375 degrees F.

In a mixer, cream together the palm oil shortening, coconut oil, and maple syrup. Add eggs and pumpkin. Blend together well.

In a separate bowl, mix together all dry ingredients.

Starting and ending with the flour mixture, alternate adding the flour mixture and the coffee to the pumpkin mixture until thoroughly combined with the pumpkin mixture. The batter will be thick and fluffy like heavy whipped cream.

If desired, stir in the chopped walnuts.

Grease muffin tins with palm oil shortening. Fill the muffin tins 2/3 full. Bake for 25 minutes or until tops are springy.

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Coconut Butter Focaccia

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate (coconut butter), warmed to liquid but not hot
• 5 eggs, (large) at room temperature
• 3 tablespoons olive oil or ghee
• 1/2 teaspoon salt
• 1 clove garlic, peeled and chopped
• 1 small sprig of fresh rosemary, removed from the stem
• about 1/4 cup each of sun-dried tomatoes and olives or your favorite toppings

Directions:

Preheat the oven to 375 degrees F.

Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth—it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.

Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet, then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.

Bake for 25–30 minutes or until the edges of the focaccia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.

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