Ingredients:
(Yields 12)
Ingredients:
- 125 g medium size fresh strawberries (room temperature)
- 1 tin butterbeans, drained and washed
- 3 large free-range eggs
- 3 Table spoons coconut oil
- 1 teaspoon vanilla essence
- 1 cup pitted dates, roughly chopped
- (Dates, to be soaked in ½ cup warm rooibos tea, use 2-3 bags)
- Pinch white pepper
- Pinch salt
- 1 teaspoon bicarbonate of soda
- ½ teaspoon cinnamon powder or ground mix spice
- 1 Tablespoon Chia seeds
- ¼ cup brown sugar (optional)
- 1/3 cup raw cacao powder (sifted to avoid lumps)
Sauce
- 100 g fresh strawberries, hulled and sliced in half
- 60 ml water
Method:
- Preheat the oven on 180 C.
- Grease a 12 cup muffin pan.
- Place the drained butterbeans, eggs, coconut oil, vanilla essence, chopped dates plus tea, white pepper, salt, bicarb, spices, chia seeds and sugar in a food processor.
- Scrape the mixture into a mixing bowl, and fold the cacao into the mixture.
- Pour the mixture into the prepared muffin cups, and press fresh strawberry in the centre of each muffin.
- Bake for 15 – 20 minutes until cooked.
- Boil the strawberries and water in a small sauce pan for 8-10 minutes until soft. Pour the mixture through a sieve and use the lovely red syrup to serve with the baked muffins as a dessert option.
Comment recipe #61
Most of us are aware of the importance of balancing our blood sugar levels through-out the day. And one of the most effective ways to do this, is by incorporating more protein-rich ingredients into our meals and snacks. This is why this protein rich muffin is an excellent snack or breakfast solution. I poured the strawberry syrup in the middle of the baked muffins to sweeten it for a low-carb dessert.
Marelie Winterbach
