Yes, I am crazy for kale.  I’m in love with almost every variety of apple, and I adore the smooth creamy deliciousness of raw almond butter, topped with the crunch of sprouted, salted almonds.  But, I’m also crazy for coconut!  Coconut butter is a dream, as is coconut milk, coconut flour, coconut oil, coconut kefir…I’m not too crazy about coconut water.

Anyway, I went crazy with coconut this time!

Amazingly healthy, healing, and divinely delectable, research has shown that the lauric acid in coconut products is some what of a wonder…fat.  (I so wanted to write wonder-drug, but that just somehow didn’t feel appropriate).  From immune boosting properties, thyroid function enhancement, hormone regulation, skin soothing, gut healing, heart health, to energy production, this medium chain fatty acid seems to do it all.

Coconut is inherently sweet, and is most often associated with sweet treats.  I certainly have a sweet tooth – but I wanted something savory this time.  I created a taste of both.

Savory Rosemary Lavender Coconut Flour Muffins

3 pastured eggs, room temperature
2 Tbs. coconut oil, melted
1/2 c. coconut milk (or any non-dairy, unsweetened liquid)
1/4 c. + 2 Tbs. coconut flour
1/4 tsp. non aluminum baking powder
1/4 tsp. real sea salt
1 tsp. dried rosemary (or 1 Tbs. fresh rosemary, minced)
1 tsp. dried lavender
**As an alternative, 2 tsp. Lavender Sea Salt can be used in place of the three elements separately**
1/4 c. pine nuts, as an optional garnish

Preheat oven to 400 degrees.  Line a muffin tin with 6 paper liners.  Whisk together eggs, coconut oil, and coconut milk.  Sift in coconut flour and baking powder.  Add seasonings and stir again.  The batter will be very thick.  Spoon batter into the muffin liners, dividing equally.  Bake for 10 minutes.  Rotate muffin tin, topping with pine nuts, if desired.  Bake an addition 5-10 minutes, until the edges of the muffins begin to brown.  Remove from oven and allow to cool.  SO delicious!

And for the sweet…

Coconut Thumbprints

3 c. unsweetened, flaked coconut
2 c. almond flour (Bob’s Red Mill works the best here)
1/2 – 3/4 tsp. sea salt
1 c. pure maple syrup
1/2 c. coconut butter
1-2 tsp. vanilla extract
Fruit juice sweetened preserves, for filling (St. Dalfour is by far my very favorite, thanks to my gourmet palate – DAD!)

Preheat oven to 275 degrees.  In a large bowl, combine dry ingredients.  In a small pot, over very low heat – the coconut butter will definitely burn if heated too quickly or at too high of a temperature – combine coconut butter and maple syrup.  Melt the butter, stirring constantly.  Once thoroughly melted, remove from heat and add vanilla.  Pour into dry mixture and stir well to combine.  The dough will be very, very sticky.  With wet hands, form into 2-3 Tbs. sized balls.  Flatten and plop onto a parchment paper lined cookie sheet.  Using one or two fingers, form a well in the center of each cookie.  These are the “thumbprints.”  Fill each well with a dollop of preserves…Black Raspberry, blackberry, or Ginger-Orange Marmalade!
Bake for 20 minutes.  Rotate pan and bake another 10-12 minutes, until the edges start to appear golden brown.  Remove from oven and allow to cool – if you can wait that long!