This is the first time I've used coconut flour as a main ingredient. I was fascinated by how the batter thickened up as I was whisking it and then letting it sit. I guess that's how coconut flour acts, but I'm not sure if it was just the coconut flour or it combined with the arrowroot flour/powder (which I know is a thickener). Speaking of arrowroot powder, which I frequently use when baking, I found a real bargain at the Amish store we visited while at Nancy's parents in Richmond - $3 for an amount that cost me about $25 at Fresh Market.
I love dark sweet cherries - can't wait until I can get them fresh again!
Makes 12 muffins.
INGREDIENTS
3/4 cups coconut flour (sifted if lumpy)
1/4 cup arrowroot powder/flour
1/2 tsp salt
1/2 tsp baking soda
1/3 cup cocoa powder
6 eggs
1/2 cup maple syrup
1/3 cup coconut or almond milk
2 tsp pur vanilla extract
1/2 cup coconut oil, melted
1 Tbsp apple cider vinegar
3/4 cup frozen, pitted dark sweet cherries, chopped
COOKING INSTRUCTIONS
Preheat oven to 350 degrees. Line a muffin tin with paper cups (or grease well with coconut oil.
In a large bowl, sift/mix together the flours, salt, baking soda, and cocoa. Set aside.
In a separate bowl, combine the wet ingredients (except the cherries) and whisk to blend evenly.
Pour the wet ingredients into the dry and whisk until completely mixed. Allow to sit for 1 to 2 minutes to let the coconut flour thicken.
Stir in the cherries.
Distribute evenly into the lined or greased muffin tin and bake for 25-35 minutes. Muffins are done when a toothpick inserted into the middle of the muffins comes out clean.
Cool on a wire rack for 10 to 15 minutes in the muffin pan. Remove muffins from pan and allow to cool completely on the wire rack.
Nutritional information: 12 servings, per serving = 207.8 calories, 12.7 g fat, 93 mg cholesterol, 192.9 mg sodium, 105.5 mg potassium, 20.5 g carbs, 4.3 g dietary fiber, 4.9 g protein
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