I’m attracted to living off the land because I’ve invented a fantasy in which it provides lots of tranquil time in nature and lots of time to create, which probably is quite far from the reality.
There are, however, ways that I can integrate more of those qualities into my current life. For instance, my friend, Robert Holden (author of Loveability), recently requested a Mystic Chef muffin recipe that he could make with his daughter Bo. Excited by the chance to be creative while writing a new recipe, I rolled up my sleeves, put on my apron, and got to work mixing and blending my way to muffin nirvana.
These muffins are filled with love and joy, and that is the true alchemy of food…the ability to share love while nourishing the mind, body, and spirit.
Bo’s mystic maple & banana mini-muffins
Makes 48 mini muffins
1 2/3 cup gluten-free all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1/3 cup coconut oil, melted
½ cup almond milk
1 tsp. pure vanilla extract
¾ cup maple syrup
1 cup mashed ripe bananas (2 bananas)
¾ cup diced walnuts
¾ cup sweetened shredded coconut
Preheat the oven to 180ºC.
In a medium bowl, combine the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, and salt.
In a small pan over low heat melt the coconut oil. In the bowl of a standing mixer, combine the coconut oil, eggs, almond milk, vanilla, and maple syrup. Mix on medium-low until fully combined. Add the dry ingredients and mix on medium-low. Mix in the mashed banana. Stir in the walnuts by hand.
Grease your mini muffin tins. Use a small spoon to fill the tin ¾ full. Sprinkle the top with coconut. Bake until golden, about 15 minutes.
Remove the muffins from the oven and cool on a rack, in the muffin tin. When the tin is cool enough to touch, remove the muffins from the tin and cool them on the rack.
Meadow Linn is a chef and health and vitality coach who’s been passionate about good food since she was old enough to crawl into the cupboards. She is the founder of The Mystic Chef® training and the co-author of The Mystic Cookbook. www.MeadowLinn.com