Recipes

Ingredients

• 250 g oatmeal 
• 2 tbsp cinnamon 
• 75 g shredded coconut
• Pinch of sea salt 
• 200 ml coconut rice milk 
• 3 ripe bananas 
• 6 normal sized carrots 
• Handful of walnuts 
• 50 g coconut oil 
• Dessert spoon baking powder 

Topping: 

• Can of coconut milk 400 ml
• Cinnamon
• Grated carrot 
• Crumbled walnuts

Preparation

1. Place coconut milk in the freezer for about 30 minutes.
2. Preheat oven to 350 degrees and grease a muffin tin.
3. Place carrots in food processor and pulse a few times until they are grated. Add in the banana's and 200 ml coconut-rice milk.
4. In a separate bowl, sift & mix together together all dry ingredients (oatmeal, baking powder, shredded coconut, cinnamon and sea salt).
5. Pour wet ingredients into the dry and gently fold together. Don't over mix.
6. Melt coconut oil in a pan and add to the mixture.
7. Scoop batter into the greased muffin tin - approx ⅓ cup batter per muffin.
8. Bake for 30-35 minutes, use a toothpick to check for doneness. Don't over bake.
9. Let cool completely before frosting.
10. Make the coconut frosting by carefully opening the coconut milk can and scooping off the thick solidified part on the top. Don't move or shake the can too much, it's important that the solid and liquid parts stay separate. (save the liquid part for another use). Whisk the solid part vigorously by hand (or in a mixer). Add stevia drops or powdered sugar to make it as sweet as you like. Spoon a dollop on each muffin and sprinkle with a dusting of cinnamon, grated carrots and walnuts.

Eat mindfully and enjoy!

Snack