These were actually very easy to make. I found the recipe on Julia's Paleo Pantry through Pinterest and made it, holding my breath when the hubby tried it. He actually likes these a lot, so I make them and try to keep some around for a quick snack, or when I want something bread/muffin like.
I also want to give props to Julia's Paleo Pantry for helping me figure out what was wrong with my coconut flour recipes with them turning out so dense. It turns out that coconut flour keeps sucking up liquids, so if you want a thinner batter, you add oil and eggs, not more water and coconut milk.
Ingredients:
3 eggs
3 tablespoons melted coconut oil
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 cup sifted coconut flour
1/4 teaspoon baking powder
1/2 cup blueberries - Julia's website used frozen blueberries. I used fresh blueberries in the mix, and they were fantastic. If you get frozen blueberries from the store, make sure that they don't have any added sugar in them.
3 tablespoons melted coconut oil
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 cup sifted coconut flour
1/4 teaspoon baking powder
1/2 cup blueberries - Julia's website used frozen blueberries. I used fresh blueberries in the mix, and they were fantastic. If you get frozen blueberries from the store, make sure that they don't have any added sugar in them.
Directions:
In a large mixing bowl, whisk together the eggs, honey, oil, salt and vanilla.
Sift the coconut flour and the baking powder into the whisked egg mixture and stir well, until no lumps are left.
Pour in the blueberries, and mix carefully, taking care not to crush the blueberries and not to turn your whole mixture blue. Mix just enough for them to be evenly distributed throughout the mixture.
Julia's recipe says to spoon teaspoonfuls of the mixture into greased mini muffin tins. I chose to use my silicone baking cups on a baking sheet.
Bake at 350F for 15 minutes. If you see they are cooking too quickly, reduce the heat to 325F and bake for 20 minutes, until lightly golden. Allow the clusters to cool in the tin, and remove carefully once cool. This helps them to not fall apart.
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| Pre-Baking |
Bake at 350F for 15 minutes. If you see they are cooking too quickly, reduce the heat to 325F and bake for 20 minutes, until lightly golden. Allow the clusters to cool in the tin, and remove carefully once cool. This helps them to not fall apart.
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| Post-Baking |
You can see where they have gotten a little golden brown. I have made subsequent batches and baked them a little longer so they are more golden brown. Yes, I know that one is missing. There was a Hubby-Mouse that snuck one before I could snap the done picture.
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