Lemon Poppyseed Muffin-Tops

 

And another top of the muffin to you! Once I discovered the magical muffiny powers of cashew flour I knew I had to recreate one of my very favorite types of muffin, second only to chocolate, lemon poppyseed. And may I say that myself and several of my friends were quite pleased by the results. Feel free to amp up the lemon zest for more of zing as you partake in this Seinfeld-inspired treat:)

Ingredients:
-2 cups of cashew flour(almond flour probably works too)
-1/4 teaspoon sea salt
-3/4 teaspoon baking soda
-1 tablespoon lemon zest
-1 tablespoon poppyseeds(or chia seeds!)
-3 tablespoons lemon juice
-1/2 teaspoon vanilla extract
-1 large egg
-1/4 cup date syrup(or 3tbsps honey/maple syrup)
-1 tablespoon grass-fed butter(optional)

Directions: Preheat oven to 375F. Grease baking sheet. Combine dry ingredients in a bowl, then mix in wet. Then you can form the dough into two disks about 1 inch thick and bake for 25 minutes(until toothpick comes out clean, you may have to cover with aluminum foil after 15min) or spoon onto cookie sheet in the shape of cookies (I got a dozen) and bake for 15-20 mins. Enjoy warm or cold:)
*also amazing as actual muffins too!

Lemon Berry Muffin-Tops (clean, gluten-free, diabetic-friendly)

Top of the muffin to you! With the intention of making scones I came up with with these bad boys. I've had a bag of cashew flour since Christmas and I thought it would make a sweet, nutty scone. What I discovered instead was a soft, sweet,yummy, treat very reminiscent of the top of a muffin (the very best part!). So bake, eat and enjoy, without fear of getting your very own muffin-top;)

Ingredients:
-2 cups of cashew flour(almond flour probably works too)
-1/4 teaspoon sea salt
-3/4 teaspoon baking soda
-1/2 tablespoon lemon zest
-1/2 teaspoon vanilla extract
-1 large egg
-1/4 cup date syrup(or 3tbsps honey/maple syrup)
-1 tablespoon grass-fed butter(optional)
-1 cup frozen berries

Directions: Preheat oven to 375F. Grease baking sheet. Combine dry ingredients in a bowl, then mix in wet, and fold in berries. Then you can form the dough into two disks about 1 inch thick and bake for 25 minutes(until toothpick comes out clean, you may have to cover with aluminum foil after 15min) or spoon onto cookie sheet in the shape of cookies (I got a dozen) and bake for 15-20 mins. Enjoy warm or cold:)
 *also delicious as actual muffins too!

Clean Parsnip Breakfast Cake

Clean Parsnip Breakfast Cake

As mentioned before, I love my delicious breakfast cake in the morning, but I don't like the same thing everyday. After an adventurous trip to the farmer's market and some leftover parsnips I came up with this yummy creation. For those of you who don't know, parsnips are essentially white carrots with a bit more of a ginger flavor. I was thus inspired by a carrot cake with a ginger(and apple!) twist. I hope you enjoy this as much as I did:)

Ingredients:
-1/2 cup applesauce
-1 medium parsnip grated
-1/4 cup oats
-1 egg
-1tsp cinnamon
-1/4 tsp ground ginger
-1/8 tsp nutmeg
-1 tbsp water/milk/lemon juice
Optional add ins: berries, pecans, raisins, pineapple, chopped apple, shredded carrot(whatever your heart desires:)

Directions: Grease bowl, mug, whatever your baking vessel. Add all ingredients and mix thoroughly. Then... bake(make sure its an oven-safe container) in an oven at 350F for ~20mins ....or microwave for 5 minutes until center is cooked through. I recommend eating it warm after cooling it off with some milk or Greek yogurt :D