I’ve been enjoying the seasonal sabrosa strawberries that are out at the moment. I picked up two punnets at my local grocer the other day as they were going for such a great price, I just couldn’t resist. What I love about sabrosa are they are a decent size and they have just the right amount of sweetness that reminds me of summer. I actually shot these photos about two months ago so sitting here and editing them is reminding me that I should perhaps make a batch with the two punnets of berries that are now sitting in my fridge begging to be used.
The flavour of coconut mixed with strawberries brings back memories of old fashioned macaroons, the kind your granny would have made to go with afternoon tea. These little treats are pretty versatile and go very well with a cappuccino for breakfast or a big dollop of double cream for afternoon tea. If you are having them for breakfast though I would recommend getting in some protein on the side, that way you will have enough in your system to get though a good few hours without having to eat again.
Because there is no flour in this recipe these are great for people who are gluten intolerant as well as those following the Paleo or Primal lifestyle. If you are doing Banting or Keto though just watch out for the carbohydrate counts – I worked out the carb counts on FatSecret and they came out at around 6 grams or carbs per muffin based on the ingredients I used. I would suggest you work out the carb count per muffin for yourself if you are trying to track carbohydrate intake very closely. On the topic of tracking carbs: I find that FatSectret is great at this if you use the “submit” a recipe functionality on the app or website, basically add all of the ingredients to your recipe and then enter how many servings it works out to and viola – it spits out the nutritional breakdown per muffin… neat hey!
Interesting Fact: Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavanoids which makes strawberries bright red. Like many other fruits, strawberries make their claim in history as a luxury item enjoyed only by royalty. It has been alleged that newly weds were entitled to strawberries with soured cream as a wedding breakfast, believing them to be an aphrodisiac.
- 2 cups (500ml) desicated coconut
- 1 tbsp (15ml) baking powder
- 1/2 cup (125ml) xylitol
- 4 extra large eggs
- 2 tsp (10ml) vanilla essence
- 1/3 cup (80ml) melted butter
- pinch salt
- 6 strawberries, hulled and sliced
- double cream to serve
- Preheat oven to 180C.
- Grease and line a muffin pan with 12 paper cases.
- Mix all ingredients and half the strawberries together in a bowl and beat until well combined.
- Set aside for 20 minutes.
- Spoon mixture into paper muffin cases and top each with sliced strawberry.
- Bake for 20 - 25 minutes or until puffed and cooked through.
- Cool slightly before serving with a good dollop of double cream.
- Bon appetit!