Wednesday, 25 June 2008

Raw Blueberry Muffins with White Chocolate Icing

Well, these are in the dehydrator right now and I must say, there is a beautiful home-baking smell of sweet cake in the air as I type. Will be making up the icing once they become dry enough.

1 cup raw coconut flakes
1/2 cup flaxseed
1/2 cup almonds or sunflower seeds
1 cup blueberries
1 ripe banana
1 tsp mixed spice
1/2 cup raisins, soaked for 10 minutes in warm water
1/8 tsp sea salt

Grind the coconut, flax and nuts or seeds all together in a grinder.
Place in a mixing bowl with the spices and salt.
Process the blueberries using the pulse button just to mash them up. Add to the seed mixture.
Strain the raisins and add them into the bowl.
Mash the banana and add to the bowl. Now, thoroughly mix everything together.
Use an ice-cream scoop to make dome shapes of the mixture and place on teflex sheets.
Dry at 145 for 40 minutes (or whatever temperature you prefer) and then flip over and turn the dryer down to 115 and continue drying. This way, the muffins will be ready within 2 hours.

1/2 cup coconut oil
1/2 cup cacao butter
1/3 vanilla pod
3/4 cup lucuma or mesquite meal

Melt the cacao and coconut oil in a saucepan over a low heat (do not let simmer).
Scrape the seeds of the vanilla and add to the oils. Stir in the mesquite or lucuma.
Pour over the muffins. Place in the freezer for 10 minutes or in the fridge.


1 banana
1 cup cacao butter
1 tsp honey

Melt the cacao butter on a low heat in a saucepan. Blend with the banana.