Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon and Maple Syrup

Ingredients:

  • A tablespoon of aluminum-free baking powder
  • 1/2 cup of unpasteurized honey or maple syrup
  • 1/4 cup of organic coconut flour
  • A cup of organic brown rice flour
  • 3 tablespoons of ground flaxseed in half a cup of water
  • 2 tablespoons of organic olive oil
  • 3/4 cups of organic coconut milk
  • A small, roasted, sweet potato
  • A teaspoon of ground ginger
  • A tablespoon of ground cinnamon
  • 1/8 teaspoons of ground cloves
  • A teaspoon of turmeric
  • 1/8 teaspoons of ground nutmeg
  • 1/2 teaspoon of Himalayan Salt
Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon and Maple Syrup


Instructions:

  1. First turn on the oven to reach 400F. Penetrate the skin of sweet potatoes with a skewer, make some holes. Then add them to the pan and let them cook for 1 hour.
  2. Once they are baked, let them cool down and then you can cut them in half and scoop the insides of the potatoes, and put them in larger bowls. Then you can mix the maple syrup, olive oil, coconut milk and flaxseed. Mix well all of the ingredients in another bowl and then add that mixture into the previous bowl with the potatoes.
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