RASPBERRY ALMOND CORN MUFFINS | MORNING MEALS

I grew up eating those coveted JIFFY Corn muffins in the bright blue box.  The raspberry flavor was my favorite and I recall eating countless mini muffins and usually ruining my appetite for dinner. I have always loved a raspberry and cornmeal pairing ever since then.  These mini muffins were the perfect addition to our Mother's Day brunch at home.  

RASPBERRY MINI CORN MUFFINS (Gluten-free, Dairy-free) 

• 1 1/2 cups almond meal
• 1/2 cup cornmeal
• 1/2 teaspoon baking soda
• 1/3 cup coconut or brown sugar
• 1/4 teaspoon sea salt
• 2 tablespoons almond milk
• 2 eggs
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup raspberries
• 2 tablespoons raw sugar, to top

Preheat the oven to 375 degrees. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.

In a large mixing bowl, combine the almond meal, cornmeal, baking soda, brown sugar and salt. In another bowl, whisk the eggs, coconut oil, almond milk, maple syrup, vanilla extract together.  Add the wet to the dry ingredients and fold in (do not overmix!).  Carefully fold in raspberries to evenly distribute in the batter.

Fill the muffin liners to the top, as they do not rise much.  Sprinkle each muffin with raw sugar to top.

Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack for 20 minutes before serving.

CHESTNUT & CHIA PANCAKES (Gluten-free, Vegan)

As much as I eat my fair share of avocado toast, I love a pancake breakfast. Eggs or toast can be equally satisfying, but there’s something inherently special about pancakes. They always signify an occasion, or leisure weekend breakfast. These little chestnut cakes are super flavorful and will hold you over thanks to the addition of the beloved chia seeds. Be sure to top them with your favorite fruit and a little powdered sugar for some extra sweetness.

CHESTNUT & CHIA PANCAKES (Gluten-free, Vegan) Makes about 10 pancakes

• 3/4 cup chestnut flour
• 1/3 cup oat flour
• 2 tablespoons chia seeds
• 1 teaspoon baking powder
• 1/4 cup coconut or brown sugar
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/2 lemon, juice + zest
• 1 teaspoon vanilla extract
• 2 eggs
• 2 tablespoons powdered sugar
• Coconut oil, for frying
• Maple syrup, for serving

Preheat oven to 275 degrees. In a small mixing bowl, stir together almond milk, lemon juice, zest and chia seeds. Set aside.

In a large mixing bowl, whisk together chestnut flour, oat flour, baking powder, brown sugar, nutmeg and salt. Whisk in eggs and vanilla extract to the almond milk mixture and then fold wet ingredients into dry. Mix until combined well. Chill batter for 20-25 minutes.

Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  These pancakes take very little time to cook, so flip after 1-2 minutes. Make sure pan always has enough coconut oil to coat the bottom, so add when needed.

Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid. Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying. Repeat until you have 8-10 pancakes. Top with fresh berries, sifted powdered sugar and maple syrup. Serve warm!

ALMOND + OAT GINGERBREAD WITH MAPLE ICING

I love a cut-out cookie, especially when it's as festive and Christmas-y as these ones.  Besides being adorable - they are chewy, nutty and topped with a simple maple icing.  Check out the post on Clementine Daily! 

ALMOND GINGERBREAD COOKIES WITH MAPLE ICING (gluten-free, dairy-free0 Makes 3 dozen cookies

• 1 1/2 cup almond flour
• 1/2 cup sorghum flour or oat flour
• 1/4 cup tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon xanthum gum
• 3/4 cup brown or coconut sugar
• 1 teaspoon ground ginger
• 2 teaspoons cinnamon
• 1/3 cup coconut oil (or butter)
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 egg

For Icing:

• 1 cup confectioners sugar
• 3 tablespoons maple syrup
• 2 teaspoon coconut milk

Preheat your oven to 325 degrees.  IN a large mixing bowl, whisk together flours, starch, baking powder, xanthum gum, sugar and spices (all dry ingredients). 

In another mixing bowl, combine melted coconut oil (or butter, with molasses, vanilla, maple syrup and egg.  Mix until well combined.

Combine wet ingredients into dry, mixing well until cookie dough forms.  Chill dough (in the bowl) for 25 minutes.  

Once chilled, roll out dough between two pieces of parchment, using a bit of tapioca to flour the surface and between parchments.  Roll out until around 1/4in. thick or so, then use cookie cutters to make shapes.  Add cut out cookies to a parchment lined baking sheet.  Repeat until all dough is gone.

Bake cookies in batches, 12-15 minutes or until browned and dry to the touch.  Set on a bakers rack to cool completely before icing. 

To make icing:  Add powdered sugar to a medium mixing bowl.  Whisk powder well until “sifted” and smooth, breaking up any   Whisk in maple syrup, coconut milk and stir well until icing forms.  If it’s too dry, add a little bit of water, if too watery, add a little more sugar.  Then, drizzle cooled cookies with icing or just dunk them straight in ;) Happy holidays!

See more images and recipe HERE!