Paleo Cherry Chia Seed Muffins
Ooooh I’m so excited about this recipe but I kinda feel like a fraud, because its really just my Lemon Chai Seed muffins tweaked a little! You see, I made a batch of lemon muffins and was thinking about how much I liked the consistency and wondered if the recipe would work if I just changed the flavour – so I did, and it worked (yay!).
Here’s how this recipe is slightly different from the lemon muffins; I used palm shortening (ethically sourced) in place of coconut oil and coconut milk (70% full fat) instead of lemon juice. You could easily use almond milk (or any other kind of milk) or even use any type of juice (Mmm, I think cherry juice would be a great one to try in the cherry muffins) but I havent actually tried it. As I used lemon juice in the original recipe, I dont see any reason why any liquid wouldn’t work, but whatever you do, don’t leave it out! Cooking with chia seeds and coconut flour means you need liquid as these ingredients suck up all the moisture.
I have tried the muffins with coconut oil and palm shortening so know they both work. I guess that if you can tolerate butter, you could use that too (but again, I havent tired it!). When I used shortening in place of the coconut oil, I used the exact same amount.
For the cherry version I wanted to get a ‘cherry bakewell’ taste and thats why I used the almond essence, but you could leave it out, or try a different flavour if you wanted. If you wanted a more indulgent muffin you could add in some chocolate chips. Or if you wanted something else all together you can sub the fruit for something else! Just remember to alter the flavouring to suit/ compliment the filling.
Orange and lemon – use orange and lemon rind instead of cherries and orange (or lemon) juice instead of the coconut milk and omit the almond essence. You could even add in candied peel if you have some handy.
Apple and cinnamon – use cinnamon in place of the almond essence and chunks of apples in place of cherries. You could use some fruit juice instead of the coconut milk too, that would give it a stronger flavour.
Rhubarb crumble – Use rhubarb in place of cherries, and some cinnamon and nutmeg in place of the almond essence. You could make a small batch of crumble and sprinkle on top just before baking!