We love raspberries in our house. Usually we eat them so quickly they never make it into a recipe! But, I did have a ton of raspberries the other day and so I decided to do some baking. They turned out delicious, and I am sure you will enjoy them!
Fresh Raspberry Almond Muffins
6 eggs
1/4 cup honey
1 tsp vanilla extract
1 tsp almond extract
8 tbsp butter, melted
3/4 and 2 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
1/2 cup applesauce
1 1/2 cup raspberries (frozen is ok too)
Preheat oven to 375 degrees. Mix wet ingredients together (eggs, honey, vanilla, almond, butter, applesauce). Mix dry ingredients together (coconut flour, baking powder, baking soda, and salt). Stir wet and dry ingredients together and fold in raspberries. Spoon batter into lined muffin cups and bake for 18 minutes or until the top brown slightly. Let cool slightly and enjoy!
This was one of my first Paleo meals I ever made. I remember buying my first can of coconut milk and a jar of curry spice. Both were new additions to my kitchen and both have remained, getting frequent use. Your house will smell scrumptious when you whip up this diddy!
Fresh Curry Chicken and Broccoli Stir Fry
1 pound chicken cut into strips
1 can coconut milk
4 cups broccoli
1 1/2 tsp curry
1 tsp grated ginger
Cooking fat (I used coconut oil)
Salt to taste
optional:
unsweetened coconut flakes
In a separate bowl add the coconut milk and curry. Set aside for later. In wok, or on stove top, heat oil. Add chicken and cook adding a little salt to taste. Set chicken aside. Add more cooking fat and clean and chopped broccoli (you will want the florets to be fairly small). Cover and cook for 3-4 min. Add chicken and milk mixture. Stir until warm.
Optional:
Toast some unsweetened coconut flakes over med heat. When toasting flakes cook until they start to slightly turn colors:
Sprinkle over dish, serve and enjoy!
