Sweet Summer
Sweet Summer is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian beverage. This recipe makes 12 servings with 103 calories, 3g of protein, and 8g of fat each. For 99 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. 705 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up olive oil, juice of lime, unsweetened shredded coconut, and a few other things to make it today. It is brought to you by Mangia Blog. With a spoonacular score of 38%, this dish is rather bad. Similar recipes are my sweet summer boy…, Sweet Summer Salad, and Summer Sweet Grape Salad.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 T. apple cider vinegar
¼ t. baking soda
melted coconut butter, for topping, optional
½ c. coconut flour
2 large eggs
juice of 1 large lime
zest of 1 large lime
½ c. liquid egg whites
¼ c. extra-virgin olive oil (or melted coconut oil)
1 c. fresh raspberries
1-2 T. granulated stevia
¼ c. unsweetened, shredded coconut
¼ t. pure vanilla extract
Equipment:
muffin tray
oven
mixing bowl
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.Place the flour, baking soda, and stevia in a large mixing bowl and combine.Mix in the apple cider vinegar, lime juice, eggs, egg whites, almond milk, evoo, and vanilla.Fold in the raspberries, coconut, and lime zest.Drop the batter by rounded tablespoons into each prepared muffin cup.Bake for 20-25 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.Let the muffins cool completely.Top with a good drizzle of melted coconut butter or a large dollop of Greek yogurt. Add extra lime zest and devour.
Step by step:
1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. Place the flour, baking soda, and stevia in a large mixing bowl and combine.
3. Mix in the apple cider vinegar, lime juice, eggs, egg whites, almond milk, evoo, and vanilla.Fold in the raspberries, coconut, and lime zest.Drop the batter by rounded tablespoons into each prepared muffin cup.
4. Bake for 20-25 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
5. Let the muffins cool completely.Top with a good drizzle of melted coconut butter or a large dollop of Greek yogurt.
6. Add extra lime zest and devour.
Nutrition Information:
covered percent of daily need
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