Happy Friday and a holiday at that! I hope you’re all enjoying the start to your Easter Holiday.
I wanted to share a super easy and healthy paleo dessert. The recipe has no gluten and is free from dairy. I topped these with a coconut whipped cream but it’s totally optional. Enjoy these as a breakfast option or an after dinner dessert!
Have a great holiday weekend, enjoy your time with family and friends!
I used mini loaf cups which yielded 3 servings, muffin cups would yield approximately 6 muffins.
What you need:
2 tablespoons melted coconut oil
2 tablespoons honey
2 tablespoons coconut milk
1/4 cup of coconut flour sifted
Pinch of baking powder
Pinch of sea salt
What to do:
Preheat oven to 200 degrees Celsius.
Whisk together eggs, coconut oil, honey and coconut milk.
Mix together coconut four, baking powder and sea salt.
Add wet ingredients into dry ingredients and mix together.
Grease muffin or loaf cups with oil and pour mixture in.
Bake for 15-20 minutes.
Let cool and top with coconut whipped cream and strawberries.