Buttermilk Herb Muffins

These delicious muffins are fluffy and have a slight tangy taste. I add kefir on these recipe because nothing beats the flavor and texture of muffins baked with kefir.

Buttermilk-Herb-MuffinsIngredients

  • ¾ cup of Tapioca Flour (90g)
  • ¾ cup of Coconut Flour (120g)
  • 1 teaspoon of Kosher Salt
  • ½ teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 2 Tablespoons of Raw Honey
  • ¾ cup of Butter, softened
  • 4 Eggs
  • ¾ cup of Kefir
  • 1 teaspoon of Fresh Thyme Leaves
  • 1 teaspoon of Parsley
  • 1 teaspoon of chopped Fresh Sage Leaves

Instructions

  1. Preheat oven to 350F and line a muffin tin with cupcake liners.
  2. Then sift together in a bowl the tapioca flour, coconut flour, salt, baking powder, and baking soda.
  3. On a mixing bowl, whip together the butter and honey on high speed for a few minutes.
  4. Next is to add one at a time the eggs and whip until combined before adding another egg.
  5. Then into the mixture add about a third of the dry ingredients and whip until combined.
  6. And add about a third kefir and whip again.
  7. Repeat the previous two instructions until the dry and wet ingredients are completely combined.
  8. Add the herbs this time and whip for 30 seconds.
  9. Pour the batter into the cupcake liners. Then bake afterwards for about 25-28 mins at 350F.
  10. Allow to cool before serving.

Enjoy!

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Banana Bread

Moist and delicious banana bread that is easy to make, just follow simple steps here.

banana breadIngredients

  • 2 eggs
  • 1/2 cup kefir
  • 1 teaspoon vanilla
  • 1/2 cup butter, softened
  • 1 1/4 cup cups bananas, mashed
  • 1 teaspoon baking powder
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 1/3 cup sugar (rapadura or Sucanat)
  • 3/4 cup nuts, chopped (optional)

Instructions

  1. Begin by mixing the kefir and flour in a bowl and leave it for 12 to 24 hours prior to making bread. Then cover to let the flour soak.
  2. Meanwhile preheat the oven to 300F.
  3. Next, mix together in a large bowl the sugar, butter, vanilla, eggs, bananas, and nuts. Then add the kefir-flour mixture into the bowl and mix until blend.
  4. Add the baking soda and baking powder and mix just until blended. Then pour the batter into a greased bread pan (9×5-inch).
  5. Finally, bake for approximately 1-1/2 hours until the inserted toothpick comes out clean. (The time of baking may vary on the sizes of pan that you are using and the number of pans that are baking at once.)

Enjoy!

Lemon Cake with Lemon Ginger Marmalade Glaze

Try this zesty lemon cake recipe with lemon ginger marmalade glaze. It’s easy to prepare just follow simple steps here.

lemon cakeIngredients

  • Pinch of salt
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup plain yogurt – I used kefir
  • 1/2 cup flavorless oil, such canola or safflower – I used olive oil
  • 1/4 teaspoon pure vanilla extract – I used 1 teaspoon
  • Grated zest of 1 lemon
  • 2 teaspoons baking powder
  • 1 cup all-purpose flour
  • 1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour)

Glaze

  • 1/2 cup lemon ginger marmalade, strained
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 350 degrees F. Then butter an 81/2-x-41/2-inch pan and place it on a baking sheet.
  2. Start by combining together in a bowl the flour, ground almonds, baking powder and salt.
  3. Then in a separate bowl, pour the the sugar and zest. Rub the zest into the sugar using your fingertips until the sugar is moist and aromatic.
  4. Next is add the eggs, kefir and vanilla and whisk until the mixture is very well blended. Add the dry ingredients while whisking. Then use large rubber spatula and fold in the oil.
  5. Into a pan, scrape the batter and smooth the top.
  6. Bake afterwards for about 50-55 minutes or until the toothpick place on the center comes out clean.
  7. Allow the pan to cool before you unmold the cake from the pan.
  8. For the glaze, simply place the marmalade into small saucepan or in a microwave-safe bowl then add in teaspoon of the water and heat until the jelly is hot.
  9. Finally, gently brush the cake with the glaze using a pastry brush.

Enjoy!

Chocolate Zucchini Cake

Moist, intensely flavorful chocolate zucchini cake with Kefir. A perfect way to enjoy chocolate without worrying calories.

chocolate zucchini cakeIngredients

  • 2 eggs
  • 1 tsp vanilla
  • ½ cup butter
  • ½ cup coconut oil
  • 1 cup Kefir
  • 2 cups grated zucchini
  • 3 Tbsp Cacao or cocoa powder
  • ½ tsp Celtic sea salt
  • 1 cup maple syrup
  • 1 tsp baking powder
  • 2½ cups of spelt sprouted flour

Glaze

  • ¼ cup of kefir
  • 3 ounces of organic chocolate chips or cacao chocolate chips

Instructions

  1. Combine the butter and oil together and mix. Then add in the kefir, cocoa powder, grated zucchini, eggs, vanilla and maple syrup.
  2. In a separate bowl, combine the dry ingredients together. Then add one cup of dry ingredients into the butter and oil mixture and mix well until combine for about 2 minutes. (Remember to add the dry ingredients one at a time).
  3. Next is to pour the batter into a greased baking pan and bake for about 40-45 minutes at 350 degrees. If your using a bundt pan, increase the time of baking to 10 minutes.
  4. For the chocolate topping, on a low heat place the chocolate in a double broiler and stir until chocolate is melted. Remove from the heat and add the kefir and stir until well combined.
  5. Finally, drizzle the melted chocolate over the cake.

Enjoy!