4 eggs
6 tablespoons coconut oil or unsalted butter, softened
1/4 cup plus 2 tablespoons tablespoons cow milk or coconut milk
½ teaspoon vanilla extract
2/3 cup brown sugar
¾ cup coconut flour
¼ teaspoon salt
½ teaspoon baking powder
6 ounces fresh raspberries

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper cups.

Using an electric mixer, mix the eggs, coconut oil or butter, milk, vanilla and sugar until well combined.

Combine the coconut flour, salt and baking powder in a separate bowl and add to the wet mixture. Mix again until the batter is smooth and shiny.

Divide the batter among the cups. Top each muffin with 2-4 raspberries, pressing them in lightly.Bake until set and a skewer inserted in the middle comes out clean, 18-20 minutes.

Let cool on a rack before serving.

Makes 12

gluten-free coconut flour muffins


Similar to arepas, these cakes are known as harsha in Morocco. They are served for breakfast or snack, typically warm with honey or jam.


2 cups semolina (or cornmeal for GF)

1 ½ tablespoons brown sugar

¾ teaspoon salt

¼ teaspoon baking powder

¾ stick (6 tbsps) unsalted butter, at room temperature

¾ cup buttermilk or milk

Preheat a cast iron skillet over medium heat.

Combine the dry ingredients (first four) together in a large mixing bowl.

Work the butter into the semolina or cornmeal with your fingers until it appears like wet sand.

Slowly mix in the buttermilk or milk to moisten the cornmeal or semolina.

Gather the dough and spread it on a flat surface, about ½-inch thick. Cut circles using a cup or biscuit cutter. Carefully transfer the harcha discs to the skillet using a spatula. Cook the harcha over low heat 5 to 8 minutes per side, or until cooked throughout and brown spots have formed on the surface .

Makes 6 cakes


3 large eggs
¾ cup heavy cream
½ cup turbinado sugar
¼ teaspoon almond extract
¼ teaspoon rose water (optional)
1 cup plus 2 tablespoons almond meal
2 tablespoons brown rice or whole wheat flour
Pinch salt
6 ounces raspberries
Sliced almonds, to decorate
1 tablespoon white sugar

Preheat the oven to 375°. Place the baking rack in the middle of the oven. Butter an 8-inch baking pan or 6 (4-ounce) ramekins. Set aside.

In a large bowl, whisk the eggs, cream, turbinado sugar, almond extract and rosewater (if using) together until well combined. Add the almond meal, flour and salt, and stir until you obtain a homogenous batter. Pour the batter in the prepared pan(s).

Arrange the raspberries on top of the batter, pressing them lightly in. Scatter the almond slices all over. Sprinkle with white sugar.

Place the gratin on the oven rack and bake until set and golden, 25 to 30 minutes. Remove from the oven and let cool on a rack.

Serve lukewarm or at room temperature.

Serves 6