Coconut flour is a interesting one. I bought it on a bit of a whim, it’s very expensive but it’s gluten free and high in protein. You can’t just swap it for normal flour 1:1 so follow a recipe! These muffins are delicious, they’re healthy but they don’t taste it! They are basically gluten free. Technically rye flour does have gluten in it but most people who are intolerant to gluten can eat rye flour. This is because it is an ancient grain. You may hear the term flying around a lot at the moment and basically what it means is that, unlike conventional wheat, it strongly resembles the wheat we used to grow, in ancient times. This therefore means we are very used to eating it and our bodies are well adapted to it. We don’t initiate an inflammatory response against it which is what is happening when you have a reaction to wheat. It also means that it contains a lot of nutritional value still which conventional wheat flour rarely does. This is purely because it has had to become so well adapted to the conditions in order that it grows in huge enough quantities every year to feed us all.
I normally make this as one big loaf but this time I tried making them into muffins. My advice would be use muffin cases in a muffin tray. I didn’t have a muffin tray and as it is a incredibly wet mixture it got a bit messy…..
Ingredients:
- 25g rye flour
- 25g coconut flour
- 2 tablespoons honey
- 7 dates chopped
- 3 teaspoons cinnamon
- 3 eggs beaten
- 5 tablespoons coconut oil melted
- 1 teaspoon baking soda
Method
- Preheat the oven to 180C
- Mix all the dry ingredients and the dates in one bowl
- Mix all the other ingredients in another bowl.
- Combine the 2 bowls
- Put the mixture into the muffin cases or lined loaf tin
- Cook for 15 minutes if you’re making muffins or 35 if you’re making a loaf. (I’ve found the cooking time to be pretty variable so use the old knife in the tin trick!)
Healthfection 
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