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


1 (15-ounce) can no-salt-added black beans, drained and rinsed

1/4 cup cocoa powder

3 large eggs

1/3 cup melted butter

2 teaspoons vanilla extract

1/8 teaspoon salt

1/2 cup brown sugar

1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F. Butter an 8-inch square baking pan.

Place the black beans, cocoa powder, eggs, butter, vanilla, salt and sugar in the bowl of a food processor and process until puréed. Stir in the chocolate chips. Transfer the batter to the prepared pan. Bake the brownie until a toothpick comes out clean, 30 to 35 minutes. Cool and cut into squares.

Serves 6 to 8

Adapted from wholefoodsmarket.com


15 saffron threads, crushed
2 tablespoons very hot milk or water
¾ cup Greek-style yogurt
1 ½ tablespoons maple syrup, plus more for drizzling
Optional toppings: fruit, sliced almonds, pistachios, pumpkin seeds…

Stewed Figs
¼ cup water
1 tablespoon honey
½ teaspoon lemon juice
½ cup dried Turkish figs

Place the crushed saffron and hot milk in a bowl. Let steep for 10 minutes. Add the yogurt and maple syrup and stir well until the ingredients are combined into a homogeneously yellow and creamy mixture

To make the stewed figs, bring the water, honey and lemon juice to a boil in a small saucepan. Add the figs and cook over medium-low heat until soft and plump, 10 to 20 minutes, depending on the softness of the figs. Let the figs cool. Cut them in half lengthwise.

Top the yogurt with cooked figs. Finish off with a drizzle of maple syrup and crushed nuts.

Serves 1