Paleo Lemon Poppyseed Muffins
Bars and cookies, Breakfast ideas, Cakes, Desserts, Paleo
Last weekend we were in a local cafe and Jared saw someone tucking into a big lemon poppyseed muffin. He looked at me… ‘You know what I could go for…
It’s from one of my faves in the book: Paleo chocolate chip cookie dough ice cream. I can’t help but dig through the tub for the cookie dough bits, is that just me?!
But you ALL asked for the recipe so even though it’s coming to you next week, I’m gonna give it to you here. Just do me a favour and make yourself pint of the whole thing when the book launches, so you can get the full experience, k?! Cos I promise these bites are a thousand times better swirled into clean and guilt free creamy smooth, ice cream goodness.
To make 4 cookies (and trust me, if you make more you’ll eat more so I suggest 4!)
3 tbsp blanched almond flour (not almond meal) or finely ground almonds
2 tbsp coconut flour
1 tbsp maple syrup
1 tbsp coconut oil
1 tbsp arrowroot starch
1/4 tsp vanilla
Pinch pink salt
2 tbsp mini chocolate chips (I like these and these)
This is a really easy one! Mix the almond flour with the coconut and arrowroot flours, and salt. Next add in the maple syrup, coconut oil, vanilla, and chocolate chips, and stir until the mixture forms a rough ball. Now pull it together with your hands until all the little pieces are incorporated into a nice cookie dough. In the book I make tiny pieces with it to toss into the just churned ice cream, but you can also use a cookie scoop or your hands to flatten it into small cookies. Place them on parchment paper and set the in the fridge to harden to a perfect chewy cookie dough consistency and then indulge!
And if you want us to shoot you a note when the ebook launches (with a discount too!) just pop your name in the box below and you’ll get that along with other goodies from our world!
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