Are you a grocery store tourist?
I definitely am. I love checking out local markets, health food stores and shops to drool over their products, especially when I’m in a new city. Though Toronto isn’t exactly ‘new’ to me, I have been away for a long time and plenty has changed in my absence.
I’ve been traipsing my way around to discover the great foodie spots. A few weeks ago, I was at The Big Carrot and some large, shaved coconut flakes caught my eye. They weren’t something I’d seen before – the flakes were much bigger than your traditional shredded coconut.
I’ve been tossing them in granola and trail mixes, but they also work perfectly in baking. They gave these sweet, comforting muffins a lovely, coconutty crunch.
Do you enjoy exploring grocery stores for fun? Or is it just me?
- ¾ cup brown rice flour
- ¾ cup sorghum flour
- ½ cup sunflower seed meal
- ¼ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp Irish Moss, or egg replacer equal to one egg
- ⅓ cup raw honey
- ¼ cup maple syrup
- ⅓ cup applesauce
- ¼ cup coconut oil
- ⅓ cup water
- 1 tsp vanilla
- ½ cup coconut flakes, or shredded coconut
- Mix the dry ingredients together and whisk well.
- In a small pot, gently melt the honey, maple syrup, applesauce, coconut oil, water, Irish Moss, and vanilla. Stir mixture into dry ingredients and gently mix. Toss in the coconut flakes.
- Spoon batter into 12 muffin cups.
- Bake at 350 degrees F for 30 minutes, or until a toothpick inserted comes out clean.