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:

Quickview
103k Calories
3g Protein
7g Total Fat
5g Carbs
2% Health Score
Limit These
Calories
103k
5%

Fat
7g
12%

  Saturated Fat
2g
18%

Carbohydrates
5g
2%

  Sugar
1g
1%

Cholesterol
31mg
10%

Sodium
68mg
3%

Get Enough Of These
Protein
3g
6%

Vitamin D
5µg
34%

Fiber
3g
12%

Vitamin B2
0.15mg
9%

Vitamin E
1mg
8%

Manganese
0.13mg
6%

Vitamin C
4mg
5%

Selenium
2µg
4%

Iron
0.65mg
4%

Vitamin K
3µg
3%

Folate
13µg
3%

Vitamin B5
0.31mg
3%

Vitamin A
133IU
3%

Phosphorus
24mg
2%

Zinc
0.32mg
2%

Vitamin B12
0.12µg
2%

Vitamin B6
0.04mg
2%

Copper
0.03mg
2%

Magnesium
5mg
1%

Potassium
43mg
1%

covered percent of daily need
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Related Videos:

Beth's Grilled Chicken with Sweet Potatoes (Summer Entertaining Collab with Rachel Talbott!)

 

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