Coco-chia muffins with Baobab icing

Recipe by Honest to Goodness

A delicious muffin recipe using healthy wholefoods, including a unique new powder from the seeds of the Baobab tree.

Coco-chia muffins with Baobab icing

Credit: Kate Doyle, Honest to Goodness

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These deliciously moist muffins are light and feature a new Organic Baobab Powder which gives a great zesty freshness.

1 cup desiccated coconut
1 cup wholemeal spelt flour
2 teaspoons baking powder
1 teaspoon Bi-carb soda
1 tablespoon coconut butter
1 teaspoon vanilla
1 teaspoon coconut essence
1 ½ cups milk (nut or dairy)
1 tablespoon chia seeds

Step 1. Add 12 unbleached patty pans to a muffin tray.

Step 2. Sift spelt flour into a large bowl then add the rest of the dry ingredients.

Step 3. Warm the coconut butter on very low heat in a pan on the stove then add to the dry mixture along with the milk, vanilla and coconut essence.

Step 4. Divide the mixture up evenly into the 12 patty pans in the muffin tray and bake for 20 minutes or until a fork comes out clean.

Step 5. Let stand until they are room temperature.

1 cup fresh ricotta
3 heaped teaspoons organic baobab
1 level teaspoon organic raw honey
2 tablespoons orange zest
The juice of half a medium orange

Step 1. Place the ricotta in a medium sized bowl and gradually add the organic baobab & raw honey, mixing well.

Step 2. Grate 1 tablespoon of orange rind on a medium thickness into the bowl (too thin and the zest will have too much moisture).

Step 3. Once you have enough orange rind, juice half the orange and stir it into the mixture.

Step 4. Ice the muffins and sprinkle the remaining orange zest on all the muffins.

Step 5. Enjoy!