Sunday, June 16th and after only 2 good days we are back to rain and cold temperatures. My “things to plant list” is growing, farm chores are becoming more slippery and muddy, hay is still not cut and I feel like I’m getting more anxious as we are getting further and further into the summer. So I am waking up to yet another overcast and rainy day, thinking this may be a good day to relax (Lori and I have had 15 to 16 hour days for the last month without a break) and catch up on my Coronation Street episodes, which I had to completely abandon since early May because of hockey. So there I am sitting in front of the TV and all I can think of is: what shall I do with all of the ‘Reject Rhubarb’ that didn’t make it to the markets in Toronto or the farm stand this Saturday.
Most of you who’ve known me over the years know how much I like my baked sweet goodies. And most of you also know that thanks to Sarah Ramsden, a fellow nutritionist and friend who stayed last year with us, introduced me to the Paleo diet. Eating Paleo consists of grain and legume-free, no processed foods, and focuses on lots of vegetables (mostly greens), fish, grass-fed meats, eggs and some fruits, nuts and seeds. You can imagine that made baking at first quite challenging.
However, to make a long story short, I took the opportunity of a very wet, gray and cool day and spent it in the kitchen and experimented and brought my sweet tooth, my overabundance of rhubarb and passion for cooking and baking all together. After several batches of muffins and a run into town to buy more eggs (our chickens can’t keep up with the demand of so many eggs), this is the recipe that I came up with:
Lemony Coconut Rhubarb Muffins
Preheat oven to 350F, makes 12 muffins
½ cup Coconut Flour
½ tsp. Baking Soda
¼ tsp. Sea Salt
¼ cup ground Flax Seed
¼ cup shredded unsweetened, unsulfured Coconut
Zest from 2 Lemons
- Mix all the dry ingredients together in small bowl
Juice from the 2 lemons
6 Eggs, when you use room temperature eggs it will make fluffier muffins
1 Tbsp. Fresh grated Ginger
1 tsp. Vanilla
1/3 cup Coconut oil, melted
1/3 cup Maple Syrup
- Use a whisk and mix all the wet ingredients very well together
- Add the dry mixture to the wet
2 cups sliced Rhubarb
¼ cup chopped Walnuts
- Fold Rhubarb and Walnuts into the batter
- Line the muffin tin with muffin paper cups or grease the muffin tin very well
- Put into preheated oven and bake for 35 to 40 min.
- Let cool in muffin tin for 10 minutes, then remove from tin.
They are quite delicious when they are still warm, I can’t wait for them to completely cool anyway. Lori has allergies to nuts, so I made different batches, one without the walnuts and another using pine nuts. The nuts do add a nice texture and crunch.
I also found they stick to the paper a lot, so we tried them in a heavily greased muffin tin. In this case I let them cool a lot longer in the muffin tin and Lori (she has more patience than I with this) uses a spoon to gently scoop them out. I think the next time I may try to use soaked dates (in warm water) to sweeten the muffins instead of the maple syrup.
I feel proud to say they are ‘Lori approved’. I hope you enjoy them as much as we did.