Coconut Cranberry Pumpkin Muffins

by | Jan 16, 2017 | BREAKFAST AND BRUNCH, QUICK BREADS | 0 comments

Coconut Cranberry Pumpkin Muffins
Print Recipe
    Servings Prep Time
    12 large muffins 15 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    12 large muffins 15 minutes
    Cook Time
    25 minutes
    Coconut Cranberry Pumpkin Muffins
    Print Recipe
      Servings Prep Time
      12 large muffins 15 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      12 large muffins 15 minutes
      Cook Time
      25 minutes
      Ingredients
      Servings: large muffins
      Instructions
      1. Preheat oven to 350℉. Line muffin tin with large paper liners. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl whisk together sugar and melted coconut oil. Add eggs one at a time, whisking after each. Whisk in greek yogurt, buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once and stir until just combined, being careful not to over mix. Stir in 1 cup coconut and dried cranberries. Divide equally between 12 muffin cups. Top each with a generous sprinkle of coconut. Bake for approximately 25 minutes or when a toothpick inserted comes out clean and muffin springs bake when touched. Remove from oven and allow to rest in pan for 10 minutes before removing to cooling rack.
      Recipe Notes

      -Be sure to use a fine grater to grate the pumpkin.

      -Muffin cups will be very full as you will use approximately 100ml of batter per muffin cup.  They will rise up to be large and plump.

      Recipe Source:  Compelled To Cook

      Jalapeño Rings with Cumin Dip

      by | Dec 29, 2016 | APPETIZERS, SNACKS | 0 comments

      Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
      Jalapeño Rings with Cumin Dip
      Print Recipe
      Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
        Servings
        4 people
        Servings
        4 people
        Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
        Jalapeño Rings with Cumin Dip
        Print Recipe
        Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Cumin Dip
          Jalapeño Rings
          Servings: people
          Instructions
          Cumin Dip
          1. In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
          Jalapeño Rings
          1. Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
          2. Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
          3. When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.

          Lentil Cakes with Cucumber Raita

          by | Aug 25, 2016 | GLUTEN FREE, LUNCH, VEGETARIAN | 0 comments


          Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
          Lentil Cakes with Cucumber Raita
          Print Recipe
          Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
            Servings Prep Time
            8 patties 25 minutes
            Cook Time Passive Time
            20 minutes 8 hours
            Servings Prep Time
            8 patties 25 minutes
            Cook Time Passive Time
            20 minutes 8 hours
            Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
            Lentil Cakes with Cucumber Raita
            Print Recipe
            Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
              Servings Prep Time
              8 patties 25 minutes
              Cook Time Passive Time
              20 minutes 8 hours
              Servings Prep Time
              8 patties 25 minutes
              Cook Time Passive Time
              20 minutes 8 hours
              Ingredients
              Cucumber Raita
              Lentil Cakes
              Servings: patties
              Instructions
              Lentil Cakes
              1. Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
              2. Heat a medium non stick skillet over medium heat. Add 2 tbsp olive oil. Form 1/3 cup of batter into an approximate 3" pattie that is 1/4-1/2" thick. Sauté for 4-5 minutes per side until golden and cooked through. Repeat with remaining oil and batter. Serve immediately with Cucumber Raita.
              Cucumber Raita
              1. Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.