YOU know you are
an addict a lover, if just the word conjures up feelings of warmth and puts a smile on your face as you anticipate it… All times Sometimes for me, Monday mornings demand a double or tipple dose of warmth and feel-goodness…
And that’s why I am sharing this news tidbit about “Ke’onte” with yall…a bright young man, who, inspite of the obstacles he faced, “treated people like he wanted to be treated”.
In 2007, he was featured on a segment called “Wednesday’s Child” by a reporter called Gloria Campos…several foster homes and a failed adoption later, Ms. Campos featured this special young man again in the hope that this second time around, he would find happiness. Her persistence and the results are captured in this short video – a must see for this Monday morning…
Watching that video conjured up all sorts of warmth and feel-goodness in my heart…
And for the heart to be at optimum performance…the belly has to be all warm and feel-goody too-right?
Which leads us back to C.H.O.C.O.L.A.T.E…
And…these Chocolate Freekeh Muffins – with a healthy serving
or 2 of cocoa and chocolate chips and little chocolate-coconut butter disks or hats like my daughter referred to them.
“Freekeh” is wheat that has been harvested when it was young and green and is said to be a huge source of fiber (twice as much as quinoa), protein and minerals (such as lutein for your eyes) and is a low G.I. food.
I came across it at Costco earlier this year and while I have used it in plenty of savory dinners, I have been trying to incorporate it into breakfast items – unlike my quinoa pancakes, I haven’t had much luck with freekeh pancakes. But, this weekend, when my pancake batter was all sorts of out-of-whack, I figured I would try baking muffins and see…and…weeeeelll…I was surprised that the muffins didn’t crumble apart like the pancakes did – and they even tasted …jolly good!
These muffins have coconut flour in them for flavor, and are not overly sweet (even though I adore sweets, I like my sweets not-so-sweet; clearly I have issues)! But, the coconut flour can be subbed out and 3 tablespoons of sugar could very easily be changed to a quarter or half cup depending on how much sugar you like in your life!
So without further ado – here’s the recipe:
- 1 cup cooked freekeh
- 1/2 cup coconut flour
- 3 heaped teaspoons baking powder
- 2 cups almond milk
- 2 eggs
- 2 teaspoons cinnamon
- 4 tablespoons cocoa
- 3 tablespoons brown sugar
- pinch of salt
- hand full of semi sweet chocolate chips
- 8 tablespoons coconut butter
- 2 tablespoons brown sugar
- handful of semi sweet chocolate chips
- Preheat oven to 375 degrees
- Grease a muffin pan
- Mix all the ingredients in order of listing (except the chocolate chips), till well incorporated and pour into greased muffin pan and top with chocolate chips
- Bake for 20-22 minutes
- Let cool
- Melt the coconut butter, brown sugar and chocolate chips in a pan over very low heat
- Place 2 tablespoons in cupcake holders and place in fridge to set
- When muffins are done and cooled, place disks/hats on top
- When these muffins are allowed to cool, they taste a lot sweeter than when they are warm out of the oven - unless you up the sugar.
Happy, Happy Monday Yall!
Are yall ready to get yalls “freekeh” on?
What is the most unusual grain you have used to make a muffin or pancake?