Happy week­end everyone!

Hope you’re all feel­ing rested and reju­ve­nated after some well deserved time off and ready to get back into the sad­dle. (so to speak, for all my spin­ning loyalists!)

Yes­ter­day, was another day spent exper­i­ment­ing with more gluten-​free recipes. I can’t say that they were all suc­ces­ful, but I did make a batch of muffins that were really tasty and I’d love to share them with you. They are dairy and gluten-​free and would make a smart pre-​workout carb option or a sat­is­fy­ing mid-​afternoon snack with a piece of fruit.

Let me know what you think; I promise there’ll be more on the way!

Ingre­di­ents:

4 Tbsp coconut flour (I bought mine at the Bulk Barn)

2 Tbsp coconut or brown sugar, splenda, stevia…your choice of sweetener

¹⁄₂ tsp bak­ing soda

¹⁄₄ tsp sea salt

1 large egg

3 Tbsp chia seeds mixed with 9 Tbsp hot water

4 Tbsp non-​dairy milk ( I used coconut flavoured unsweet­ened almond milk)

4 Tbsp unsweet­ened applesauce

2 Tsp pure vanilla extract

2 Tbsp unsweet­ened shred­ded coconut

Direc­tions:

1. Pre­heat oven to 375 and spray muf­fin tin well.
2. In a small bowl, com­bine egg, chia seed mix­ture, milk, and applesauce.
3. In another medium sized bowl, com­bine flour, bak­ing soda and salt.
4. Pour wet ingre­di­ents into dry and mix well; add coconut.
5. Spoon 2Tbsp of bat­ter into 5 muf­fin cups and place in oven on midle rack.
6. Bake for 25 – 30 min­utes or until tooth­pick inserted into muf­fin comes out clean.
7. Place on rack and remove from tray when cool.