These muffins are kinda magical. They have the power and capability to turn a beautiful mossy green on their own, which is perfect for St. Patrick’s Day. The green is not mold or anything bad, and does not affect the flavor or nutrient profile either. It’s purely a natural chemical reaction.
So, here’s the deal: sunflower seeds contain chlorophyll — also known as chlorogenic acid. This acid reacts with baking soda (or baking powder) once heated and cooled, and turns green. It’s a natural phenomenon, but can be startling if you don’t know it’s coming!
If you want to make these muffins during other times of year and don’t want the green color, feel free to swap the sunflower seed butter for almond or cashew butter instead. Alternatively, if you still want to use sunflower seed butter, you can reduce the amount of baking soda to 1/2 tsp and up the apple cider vinegar to 1 tsp (lemon juice works as an alternative too). This will negate the green color.
Meanwhile, catch me making this recipe on Friday, March 16 between 3-4 p.m. PST on KATU Afternoon Live! Watch the replay of my segment HERE.
Cheers and enjoy!
Inspired by this recipe.
- 3/4 cup unsweetened sunflower seed butter (I used this brand)
- 2 eggs, preferably pasture-raised
- 3 Tbsp full-fat coconut milk
- 1/4 cup melted coconut oil, grass-fed butter or ghee, plus extra for greasing muffin tin
- 2 tsp pure vanilla extract
- 3/4 tsp apple cider vinegar
- 2-3 Tbsp raw honey or maple syrup, or more if you want it sweeter
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup raisins (make sure there’s no sugar added)
- Preheat oven to 350 degrees F. Grease muffin tins with a little melted butter or other fat of choice and set aside. Alternatively, you can line with parchment paper liners, if preferred.
- In a small dish, mix together the baking soda, cinnamon and sea salt. Set aside.
- In a separate large bowl, whisk together the 1/4 cup of melted butter, ghee or coconut oil, sunflower seed butter, honey, vanilla, eggs, apple cider vinegar, and coconut milk until smooth.
- Next, whisk the dry ingredients into the wet. Once mixed, fold in the raisins.
- Fill each muffin compartment with about 2-3 Tbsp of batter. Be sure not to fill any more than 3/4 of the way full.
- Bake for 12-15 minutes in the preheated oven or until a toothpick inserted in the center of the muffins comes out clean.
- Carefully remove muffins from tin and cool on a wire rack. Muffins will turn green once cooled and will deepen in color after a couple hours.
Yields: 9-10 muffins
My Norwegian grandma would be so proud. I recreated a classic Norwegian Christmas cookie and one that she used to make every holiday season: the Berlinerkranser. This wasn’t the only Norwegian cookie she made during the holidays — there were several, but most of them require special Scandinavian tools to make — tools that I don’t have. Fortunately, nothing fancy is needed to make Berlinerkranser cookies, but they are a little tedious and fussy. It’s so worth it though. When I took that first bite, it was an instant stroll down memory lane.
These delicate cookies are rich and buttery, but not too sweet. They literally melt in your mouth and are fantastic alongside a cup of coffee or tea. In this recipe, they take on a little bit darker color due to the coconut sugar, but I assure you, the lovely flavor is all there. Traditionally, pearl sugar or coarse white sugar is used to adorn the cookies, but I opted for crushed almond slices instead. It still offers texture and a bit of crunch. I did actually try some with coconut sugar sprinkled on top too, but liked the almond slices better.
Oh, and you’ll notice a very interesting thing about these cookies — they contain both cooked and raw egg yolks. This was a piece of trivia for me and as many times as I’ve eaten them, I never knew. The yolks are a highlight and normally give the cookie a light yellow hue, but again, because I used coconut sugar, the yellow color isn’t apparent. Well, I guess it’s there…it’s just hidden!
Meanwhile, I wish you all very happy holidays and much joy!
Adapted from this recipe
- 2 hard cooked egg yolks, preferably pasture-raised
- 2 raw egg yolks, preferably pasture-raised
- 1/4 cup + 2 Tbsp coconut sugar
- 1 cup salted grass-fed butter, softened
- 2-1/2 cups Paleo Baking Flour blend (I used and recommend this brand)
- Egg whites, lightly beaten (saved from the raw eggs)
- 1/2 cup sliced blanched almonds, coarsely chopped
- In a large bowl, mash the hard cooked egg yolks with a fork. Once mashed, whisk in the raw egg yolks until smooth. Then, add the coconut sugar and whisk again until smooth. Mixture will resemble nut butter.
- Next, add the flour and the butter, alternating between the two a little bit at a time until it’s all mixed in. It will look crumbly, but will come together when pressed. Split the dough into two thick logs, cover with plastic wrap, and refrigerate for two hours or overnight.
- When ready to bake, remove dough from fridge and allow to warm up about 30 minutes before handling it. Then, preheat oven to 375 degrees F, line two baking sheets with parchment paper or a silicone baking mat (find HERE).
- Divide each log of dough into about 14-15 “snakes” about 1/3″ thick and 4-5″ long. Put half the dough back in the fridge to stay cool while shaping the first half. Carefully shape into overlapped wreaths. Place on the baking sheets and press together to flatten.
- Gently brush with egg whites and sprinkle with almonds.
- Bake for 8-10 minutes, until light golden brown. Cool on the baking sheet for a little bit and then gently place cookies a wire rack. Store in an airtight container.
Yields: ~30 cookies