RASPBERRY ALMOND CORN MUFFINS | MORNING MEALS

I grew up eating those coveted JIFFY Corn muffins in the bright blue box.  The raspberry flavor was my favorite and I recall eating countless mini muffins and usually ruining my appetite for dinner. I have always loved a raspberry and cornmeal pairing ever since then.  These mini muffins were the perfect addition to our Mother's Day brunch at home.  

RASPBERRY MINI CORN MUFFINS (Gluten-free, Dairy-free) 

• 1 1/2 cups almond meal
• 1/2 cup cornmeal
• 1/2 teaspoon baking soda
• 1/3 cup coconut or brown sugar
• 1/4 teaspoon sea salt
• 2 tablespoons almond milk
• 2 eggs
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup raspberries
• 2 tablespoons raw sugar, to top

Preheat the oven to 375 degrees. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.

In a large mixing bowl, combine the almond meal, cornmeal, baking soda, brown sugar and salt. In another bowl, whisk the eggs, coconut oil, almond milk, maple syrup, vanilla extract together.  Add the wet to the dry ingredients and fold in (do not overmix!).  Carefully fold in raspberries to evenly distribute in the batter.

Fill the muffin liners to the top, as they do not rise much.  Sprinkle each muffin with raw sugar to top.

Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack for 20 minutes before serving.

SORGHUM BUTTERMILK PANCAKES WITH WHIPPED COCONUT CREAM & BLUEBERRY MAPLE SYRUP

Pancakes are usually that thing you order at brunch and regret later.  Since they're essentially dessert, you're terribly full after consuming them, then immediately hungry soon after.  We still seem to crave them in the way that they're inherently a "special" breakfast. It feels decadent compared to toast and coffee, and that's where I knew I had to make a longer lasting recipe.

These pancakes are filled with almond meal, sorghum, cinnamon and coconut oil -- making them easy to digest and a gift to your blood sugar.  Topped with a dairy-free and unsweetened coconut cream (like whipped cream but better), you will not regret making these for breakfast.

Buttermilk Poppyseed & Sorghum Pancakes with Whipped Coconut Cream and Blueberry Maple Syrup (Gluten-free, dairy-free)

Makes 8-10 medium-sized pancakes

• 1/4 cup sorghum flour
• 3/4 cup almond flour
• 1 tablespoon poppyseeds
• 1 teaspoon baking powder
• 1/4 cup coconut or brown sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/2 lemon, zest and juice
• 2 eggs
• 1 teaspoon vanilla extract
• *Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)

Preheat your oven to 300 degrees.  Whisk together all dry ingredients (or the first 7) in a large mixing bowl.  In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes.  Then, whisk in eggs and vanilla into the "buttermilk."  Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps.  Chill batter for 20 minutes.

Heat a large skillet over medium high heat.  Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip.  Make sure pan always has enough coconut oil to coat the bottom, so add when needed.  

Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid.  Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying.  Repeat until you have 8-10 pancakes.  Top with coconut cream, reserved fresh berries and blueberry maple syrup.  Serve warm!

COCONUT CREAM:

• 1 can coconut milk, chilled for 24 hours  (*I recommend the Thai Coconut brand

Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top.  You will be left with a clear syrup which you can discard or save to bake with.

In a stand mixer, beat coconut cream well until fluffy.  Feel free to add lemon zest or powdered sugar as well.

BLUEBERRY MAPLE SYRUP:

• 1 pint blueberries (reserve 1/2 cup for garnishing
• 2 tablespoons water
• 1/2 cup maple syrup
• 1/2 lemon, juice + zest

Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken.  Stir in maple syrup and set aside to cool.  Use hand blender to puree until smooth or desired texture.

ALMOND + OAT GINGERBREAD WITH MAPLE ICING

I love a cut-out cookie, especially when it's as festive and Christmas-y as these ones.  Besides being adorable - they are chewy, nutty and topped with a simple maple icing.  Check out the post on Clementine Daily! 

ALMOND GINGERBREAD COOKIES WITH MAPLE ICING (gluten-free, dairy-free0 Makes 3 dozen cookies

• 1 1/2 cup almond flour
• 1/2 cup sorghum flour or oat flour
• 1/4 cup tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon xanthum gum
• 3/4 cup brown or coconut sugar
• 1 teaspoon ground ginger
• 2 teaspoons cinnamon
• 1/3 cup coconut oil (or butter)
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 egg

For Icing:

• 1 cup confectioners sugar
• 3 tablespoons maple syrup
• 2 teaspoon coconut milk

Preheat your oven to 325 degrees.  IN a large mixing bowl, whisk together flours, starch, baking powder, xanthum gum, sugar and spices (all dry ingredients). 

In another mixing bowl, combine melted coconut oil (or butter, with molasses, vanilla, maple syrup and egg.  Mix until well combined.

Combine wet ingredients into dry, mixing well until cookie dough forms.  Chill dough (in the bowl) for 25 minutes.  

Once chilled, roll out dough between two pieces of parchment, using a bit of tapioca to flour the surface and between parchments.  Roll out until around 1/4in. thick or so, then use cookie cutters to make shapes.  Add cut out cookies to a parchment lined baking sheet.  Repeat until all dough is gone.

Bake cookies in batches, 12-15 minutes or until browned and dry to the touch.  Set on a bakers rack to cool completely before icing. 

To make icing:  Add powdered sugar to a medium mixing bowl.  Whisk powder well until “sifted” and smooth, breaking up any   Whisk in maple syrup, coconut milk and stir well until icing forms.  If it’s too dry, add a little bit of water, if too watery, add a little more sugar.  Then, drizzle cooled cookies with icing or just dunk them straight in ;) Happy holidays!

See more images and recipe HERE!