Strawberry Muffins

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Moist, light, and packed with nutrients and protein, these muffins satisfy our sweet tooth. The coconut oil combines with the almond flour, giving these an extra nutty flavor. They're perfect in the morning, smothered in ghee with a cup of coffee, or as an afternoon snack.

This recipe yields 12 muffins

INGREDIENTS

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1/4 cup coconut oil, meltes and cooled
  • 1/4 cup coconut sugar
  • 1/4 cup almond milk
  • 1/2 cup freeze-dried strawberries. crushed
  • Optional: ½ cup fresh strawberries for garnish
  • 240 grams almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 large eggs
  • 30 grams coconut oil, meltes and cooled
  • 30 grams coconut sugar
  • 30 grams almond milk
  • 60 grams freeze-dried strawberries. crushed
  • Optional: 60 grams fresh strawberries for garnish

Directions

  1. Preheat the oven to 350. Line muffin tin with muffin liners. In a large mixing bowl, add dry ingredients and mix well. Add the eggs, vanilla, coconut oil, coconut sugar, and almond milk and mix until a smooth dough remains. Fold through the strawberries.

  2. Distribute the batter evenly amongst the muffin liners and bake for 22-24 minutes, or until a skewer comes out clean. 

  3. Remove the muffins from the oven and let them cool. Once cool, top with extra freeze     dried strawberries, fresh chopped strawberries, or chocolate drizzle. 

 

Rhubarb Chia Jam

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Jam gets a bad reputation because of its high sugar content. In truth, the best jams highlight the fruit and forgo the sugar. With only a bit of honey for sweetness, this jam is incredible—plus, it’s rich in omegas thanks to the chia seeds.

This recipe yields 8 ounces

INGREDIENTS

  • 3 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ¼ cup honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds
  • 408 grams rhubarb, chopped
  • 136 grams strawberries, chopped
  • 34 grams honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds

Directions

1. Cook rhubarb and honey in a large, heavy bottom pot on medium heat until it begins to simmer. Then reduce the heat to low and cook another 5 minutes. 

2. Add strawberries, cinnamon and lemon juice. Cook for another 10 minutes until soft.

3. Use an immersion blender to make a smooth consistency. 

4. Turn off the heat and add chia seeds. Let sit for 10 minutes stirring occasionally. 

5. Store in an airtight container in the refrigerator for up to 7 days. 

TIPS

** For a more tart jam, omit the honey.

 

Rosemary Vanilla Popsicles

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Herby, bright, and juicy, these pops get their layered flavor from the warm vanilla, fresh rosemary, and sweet honey. 

This recipe yields 6 popsicles

INGREDIENTS

  • 2 cups of frozen strawberries
  • ½ cup water
  • ½ lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • ¼ cup honey
  • 260 g frozen strawberries
  • 120 ml water
  • 120 ml lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • 60 ml honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Basilberry Mocktail

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This recipe yields 3 drinks

INGREDIENTS

  • 1 cup water
  • 1 cup honey
  • 3-5 strawberries
  • 4 basil leaves
  • 1 oz lemon juice
  • 1 heaping green tea leaves or 1 green tea bag, steeped
  • Ice
  • 240 ml water
  • 240 ml honey
  • 3-5 strawberries
  • 4 basil leaves
  • 1 oz lemon juice
  • 1 heaping green tea leaves or 1 green tea bag, steeped
  • Ice

TIPS

**Do not over muddle the basil or it will become bitter.
**Lemon juice acts as a natural sour; for more tanginess, add more lemon juice.
**To make this mocktail a cocktail, you can use 2 ounces of bourbon to replace the green tea. 

Original recipe by Botanical Mixology.

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