Kale & Mushroom Muffins

GLUTEN-FREE, DAIRY-FREE
LUNCH-BOX

These are really simple to whizz up and make a great brunch to serve to friends and guests. Mushrooms provide fibre which is essential for a happy digestive system. They also provide B vitamins, which help to support our energy and get us through stressful times, and selenium, which is a mineral and antioxidant that helps to support our thyroid and our immune system.

Kale contains a wonderful array of nutrients including the phytonutrient beta-carotene which we convert into vitamin A in our bodies – this is good for our eye sight and the growth and development of our cells; vitamin C which helps our immune system enabling us to fight colds and infections, and vitamin K which helps our blood to clot properly if we cut or injure ourselves.   

serves 2 


INGREDIENTS

120g kale
150 chestnut mushrooms, sliced
5 tbsp coconut oil
3 clove garlic, crushed
a few sprigs of thyme, leaves picked
a squeeze of lemon juice
1 red onion, diced
1-2 tsp red chilli flakes
8 eggs
2 tbsp coconut milk
salt and pepper
extra coconut oil for greasing muffin tray, if not using paper case


STEP-BY-STEP

Preheat the oven to 180c/160c fan/gas 4. In a saucepan over a low heat, cook the raspberries with the coconut oil, vanilla seeds and pod, and the coconut blossom nectar or maple syrup for 3 to 4 minutes, until the berries have softened.

Whizz the apple in a food processor, add to the compote and cook for another minute. Take off the heat and remove the vanilla pod.

Halve and empty the passion fruits, reserving the shells, and put into a bowl with the compote. If the compote is very runny, strain the juices through a sieve into the saucepan and bubble over a medium heat until thick and syrupy. Pour this syrup back into the compote. If it’s slightly too tart for your taste, add a little more coconut blossom nectar or maple syrup.

Spoon the compote into the passion-fruit shells, scatter over the chopped cashews and sprinkle with a little coconut sugar.

Bake for 20 to 30 minutes (depending on your oven). Serve sprinkled with the finely chopped mint.