(Sound too good to be true??)

I avoid gluten whenever I can. I do have a slight sensitivity to it and although I can tolerate it in small doses it is a great cause of inflammation in the body and autoimmune disease so I try to avoid it 90% of the time.

Alex and his friends like these. They are great for afternoon tea, a snack for the school lunch box or Alex’s favourite – warmed in the oven for 5 minutes and with a little butter (grass fed of course!). They only take around 10 minutes to prepare and around 15 to cook so within 30 minutes they are ready! Great for those last minute visitors!

This makes about 12 medium sized muffins:

• ½ cup coconut flour (you can buy this from a health food shop)
• ¾ cup dried apricots
• ½ tsp bicarbonate soda/baking soda
• ½ tsp salt – I use Himalayan but sea salt is fine
• 8 eggs
• 1 cup of coconut oil (you may need to melt this over a slow gently if it is not liquid
• 1 tbs vanilla extract
• muffin cases or a baking tray with segments prepared with coconut oil

Optional

• Couple of drops of stevia if you prefer slightly sweeter (we are trying to reduce sugar so we have got used to them without the need for additional)
• I sometimes add in a couple of drops of orange essential oil

Blend all the ingredients together until all thoroughly combined. Pour into muffin cases and cook on 350 F for around 15 minutes depending on your oven. You know when they are done when a cocktail stick comes out clean.

Variation

Try other fruits – blueberries or cherries or dried cranberries are great too.