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breads & muffins

yields 12 muffins yields 20 muffins or 1 loaf
BLUEBERRY OAT MUFFINS WITH CARROT MUFFINS WITH COCONUT ICING
HALVA FROSTING A tasty way to get beta-carotene, which is beneficial for your eyes.
Halva is a nutritious snack made with sesame seeds. It has an 1½ cups shredded carrot
appealing nutty flavor that pairs beautifully with these blueberry-
studded muffins. The high vitamin E and antioxidant content of ½ cup grated apple
sesame seeds make it resistant to rancidity. It is preferable to buy 4 eggs
tahini made from hulled sesame seeds as the hulls contain oxalic 1 cup honey
acid, phytates, and enzyme inhibitors—all antinutrients (which ½ cup oil
bind calcium and prevent nutrient absorption). ½ teaspoon sea salt

1¼ cups oats 1½ cups whole wheat flour or whole spelt flour (see recipe note)
1 cup flour 1 teaspoon baking soda
½ cup honey or xylitol 2 teaspoons pure vanilla extract
¼ teaspoon sea salt 1 teaspoon cinnamon
¼ teaspoon baking soda ½ cup chopped pecans
1 cup blueberries COCONUT ICING
1/3 cup oil 1 13.5-ounce can coconut milk, refrigerated (see recipe note)
2 eggs, beaten 8 tablespoons powdered xylitol or confectioners’ sugar
½ cup water
3 tablespoons arrowroot starch
AUTHENTIC HALVA FROSTING 1 tablespoon vanilla extract
1 cup honey 3 egg yolks
2/3 cup sesame butter (tahini) 3 tablespoons oil RECIPE NOTE Sprouted
1 tablespoon vanilla extract ½ cup shredded carrots or ground almonds, for sprinkling whole wheat or sprouted whole
¼ teaspoon salt 1. To prepare the muffins, in a large mixing bowl, combine all the muffin ingredi- spelt flour, where the grain is
1/3 cup cacao or carob powder (optional) ents. Let the batter stand for 1 hour. sprouted before it’s ground into
2 tablespoons coconut flakes 2. Preheat the oven to 350˚ F. Grease or line 20 muffin cups with cupcake liners flour, can be used instead of
for sprinkling or grease a 12-inch loaf pan. regular whole wheat or whole
1. In a large mixing bowl, combine the oats, flour, xylitol (if using), salt, and baking soda. In a medium bowl, sprinkle 2 3. Fill the loaf pan or muffin cups two-thirds full. Bake the muffins for 25 minutes, spelt flour.
tablespoons of the mixture onto the blueberries and mix to coat. Set aside. or the loaf for 30 minutes. Cool completely. Chill the coconut milk in the
2. By hand, stir the honey (if using), oil, eggs, and water into the dry ingredients. For best results, let stand for 1 hour. 4. To prepare the icing, open the can of coconut milk and scoop the solidified fat refrigerator for at least 5 hours
3. Preheat the oven to 400˚ F. Grease or line 12 muffin cups with cupcake liners. that’s on top into the bowl of an electric mixer, being careful not to mix it with to separate the fat from the
liquid. You’ll be using only
4. Gently fold the blueberries into the batter. Fill the muffin cups three-quarters full. Bake for 25 minutes. the liquid that has remained below. the fat in this recipe. Reserve
5. To prepare the frosting, combine the honey, tahini, vanilla, salt, and cacao or carob powder. Spread over the cooled 5. Beat the coconut milk for 1 minute. Slowly add the xylitol or sugar, arrowroot the coconut water for making
muffins and sprinkle with the coconut flakes. starch, vanilla, yolks, and oil and beat only until well combined. Spread over smoothies, soups, and sauces.
the loaf or muffins and sprinkle with the shredded carrots or ground almonds.

66 HEALTHY EVER AFTER ie sheets and bake for 15 minutes. minced onions. en egg and sprinkle with the sesame seeds, poppy seeds, and/or out the dough into a rectangle 1/8 inch thick. Brush with the beat- milk substitute or apple juice. and onion powder. In another bowl, whisk the egg, oil, honey, and minutes. place the rolls on the prepared cookie sheet. Let rise for 15 minutes. minutes. For rolls, divide the dough into 8 parts to form rolls and side

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yields 16 flatbreads

spread

(see recipe note)

yields 1 loaf or 8 rolls