Morning Glorious Muffins Remake (Grain-, Dairy- and Refined Sugar-free)

A friend of mine asked me if I could do a recipe revision on one of her favorite muffin recipes.  Here's the result.

Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon

6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla

1 cup shredded zucchini or apple
1 cup shredded carrots
1/2 cup shredded coconut
1/4 cup dates, chopped
2/3 cup chopped walnuts (or other nut)

Method:
Mix the dry ingredients in a medium bowl.

In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.

Add the dry ingredients to the wet ingredients and mix well.

Add the zucchini or apple, carrots, coconut and nuts and mix until just blended.

Divide batter into muffin cups.
Bake at 350* for 22-24 minutes, or until a toothpick comes out clean.
Makes 12 muffins.

Gluten Free Apple Spice Cake

This is really good and wonderful for using new fall apples!

Ingredients:
1 1/2 cups soaked and cooked pinto beans
5 eggs plus 1 yolk
6 Tablespoons coconut oil
1/2 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour (may need a bit more if batter is too soupy)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 t baking powder
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 cups diced apple (I use 1 large Granny Smith)

Method:
Puree pinto beans with 3 whole eggs and the 1 egg yolk.

Beat the coconut oil, honey and vanilla together and then add the remaining two eggs, one at a time, beating well, then add to the pureed bean mixture.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Fold in the diced apple.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.

Stuffed Pork Roast

I don't serve pork very often, but when I do, this is what I make.

Ingredients:

5# pork loin roast, butterflied.  (See how to do it here.)

Stuffing:
A handful of fresh basil leaves
1 apple, peeled, cored and chopped
2 heads of garlic, coarsley chopped
3 T Pinenuts

Method:

Using a small food processor/chopper, or a Magic Bullet, put all the prepared stuffing ingredients in and process into a paste.

On the inside surface of the butterflied roast, coat one side with the stuffing mixture, then close it and tie it with string.

Place roast on a rack in a roasting pan and bake at 325* for 30 minutes per pound, or until it reaches 170* internal temperature.

Let rest for 15 minutes before carving.