Paleo fig, berry and coconut muffins
Figs are one of the sexiest fruits on the planet. These plump, so , sweet, luscious beauties come from one variety of the Fichus tree, which probably originated in Asia Minor. It is one of the oldest, edible plants. Figs are a natural laxative and their tiny seeds assist the colon in processing toxic waste. Here’s a recipe using dried figs which would make a sensational accompaniment to a platter of fresh figs and goat’s cheese or shavings of great Reggiano Parmesan. Image ©AnsonSmart
1 cup/180 g dried figs, chopped
1 cup/250 ml water
1 teaspoon orange blossom water or 2 drops of Wild Orange essential oil
1 cinnamon quill
1 teaspoon organic vanilla powder, or 2 vanilla pods, scraped
1 orange, juice and zest
1 ½ cups/180 grams coconut flour
1 cup/60 grams shredded coconut
1 cup/115 grams pecans, chopped
1 cup/250 ml almond milk
2 organic eggs
1 cup fresh or frozen berries
Coconut oil for greasing
Extra figs for garnish
- Preheat oven to 170 C.
- Grease a 24 hole mini muffin pan with coconut oil.
- Put the figs, water, orange blossom water, cinnamon, vanilla, orange zest and juice into a medium saucepan.
- Simmer gently until most of the liquid has been absorbed – about 5 minutes.
- Allow to cool slightly then, remove and discard cinnamon quill.
- Transfer remaining ingredients to a food processor.
- Add the coconut flour, coconut, pecans and almond milk and pulse well to combine.
- Spoon the mixture into the greased muffin tray, top with a piece of fig.
- Bake for 40-45 minutes or until a skewer comes out clean when inserted into the centre.
Yields about 12 muffins