I am so excited to share this Chocolate Fig Walnut Muffin from Megan Steven’s new cookbook “Eat Beautiful: Grain-Free, Sugar-Free, and Loving it” with you!
I first fell in love with Megan’s recipes a couple years ago when I discovered Vanilla Jill’s Scoops and Soups in Eugene Oregon. We live a 2 hours drive from Eugene but you can bet every time I visit the area I make a stop into the Vanilla Jill’s 298 Blair Blvd in Eugene Oregon for a Chocolate Paleo Waffle topped with a a scoop of Dairy-free Date Dream Ice Cream on top. It’s heavenly. It was those divine grain-free chocolate waffles are what led me to reach out to Megan last year! When I was busy developing recipes for my cookbook I emailed Megan to see if she would let me feature her paleo waffle recipe in my book because I knew other folks would love to try it, (and I was dying to have her secret recipe!) She just happened to also be working on a grain-free cookbook too so we ended up swapping recipes and our release dates coincidentally fell within a week of each other this summer. My raw dairy free cream pie recipe is in her book and my photo also made it on the front cover of her book too cool! Yee!! And her chocolate paleo, nut-free, waffle recipe is featured in my cookbook (photo below). I love that she loves waffles as much as I do as she has 4 different waffle recipes in her book. ♥ Waffles rock, especially because they are so easy to batch cook on the weekend, freeze, and reheat in the toaster on a busy work day. Waffles also make great “bread” for a simple breakfast sandwich.
It is such a treat to get to own a cookbook developed by the owner your favorite ice cream shop where they also feature paleo soups, sandwiches, and tasty treats. Who wouldn’t love all of her secret recipes, right? I am so impressed by the creative ways Megan combines real food ingredients to develop new family favorites. Megan’s 288 page cookbook is packed full of grain-free, sugar-free recipes that are easy to adapt to fit your family. So far my favorite recipe from the book is these chocolate fig muffins. They are the definition of what a true good for you real food muffin should taste like. I recently took some on a fishing trip and everyone on the boat loved them too, which was kinda unfortunate as I had to share more of them than I wanted too!!
Megan shares her GAPS inspired recipes on her blog EatBeatuiful.com. She is well versed in the GAPS diet and her recipes are developed with the GAPS diet in mind. And every recipe I have tried of hers fits the bill as Paleo too! Her cookbook, “Eat Beautiful: Grain-free, Sugar-free, and Loving it” includes every type of wholesome treat you could dream up from scones to muffins and tea breads, bars and oodles of cookies including 4 different types of chocolate chip cookies, cream pies, fruit pies, and cakes with rich ganache frosting, porridges, savory breads, pizza rolls, casseroles, creams, ice creams, shakes and healing beverages. While there are some recipes in the book that use cashews as a base (the one nut I can’t eat due to a high starch content) she often does add a note when walnuts, almonds or pine nuts can be subbed in place of cashews. And in all my years of raw food making I have had great luck subbing macadamia nuts for cashews in most creamy recipes too. And if you check out my recent posts on sprouted watermelon seeds those are making excellent subs for cashews as well! And I love how accommodating her recipes are for those who prefer to eat sugar free, as her recipes accommodate folks like me who like a little raw honey or maple syrup, as well as notes for folks who prefer to bake with stevia and hardwood xylitol.
You can read more about her story of overcoming 5 serious health conditions, including arthritis, Hashimoto’s, and other auto-immune diseases. It hits me so hard in the heart to know that 5 years ago a doctor told Megan didn’t have very much longer to live and she started preparing her goodbyes for her husband and children. Can you imagine!!? And to see Megan thriving now from her real foods diet warms up my heart and I just want to help her get the message out there that there are so many beautiful foods that can help us heal when we remove all of the ones that cause inflammation and stress to our bodies! It is so cool to have found a fellow kindred spirit who has overcome serious health issues and autoimmune disease with the help of a beautiful and delicious real food diet!! ♥
Oh my goodness I want to dive into this chocolate cake from Megan’s cookbook!! And then I will simply swim in her Chocolate Ganache Frosting!! Yes please! Making this recipe next for sure!!
Enter to *WIN* an ebook Copy of Megan Steven’s Cookbook Below!
Chocolate Fig Walnut Muffins from Eat Beautiful
- 2 cups walnuts, soaked and wet
- 6 eggs, preferably pasture raised
- 1/2 cup olive oil, coconut oil, ghee or rendered animal fat, melted and cooled
- 1/2 cup honey, maple syrup, or hardwood derived xylitol (Global Sweet brand recommended)
- 1/2 cup cocoa*
- 1/4 cup dried figs, chopped into small pieces
- 1/4 cup tahini or hulled sesame butter
- 1/4 teaspoon salt
- 1/8 teaspoon powdered stevia (or 15 to 20 drops liquid stevia – NuNaturals brand preferred) – (Note from Andrea – I used 1 teaspoon of vanilla extract in place of stevia)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 cup dried figs, chopped into small pieces
- 1/2 cup walnuts, sprouted, dehydrated, and chopped
Yields 6 extra large or 12 medium size muffins (for Andrea it made 18 standard sized muffins)
- Soak 2 cups walnuts in a bowl of water for 1 to 2 hours before making muffins. Rinse walnuts and then add to blender and directed below. (Megan has more detailed directions for soaking and sprouting nuts in her cookbook)
- Preheat oven to 325*F.
- Prepare 6 extra-large muffin cups or 18 medium sized muffin cups by lining them with cut squares of parchment paper and spraying the paper with coconut oil or wiping the inside of the paper with preferred grease. Andrea used these paper muffin cups w/o any added grease.
- Place the first 9 ingredients into a high-powered blender or food processor: nuts, eggs, oil, sweetener, cocoa, figs, tahini, sea salt, and stevia.
- Puree until smooth, about 50 seconds, being aware that the dried figs will be harder for the blender to process and may cause quite a ruckus.
- In a small bowl, sift together the dry ingredients.
- Turn the motor of the blender on again, on low speed, and sprinkle the dry ingredients in through the opening in the lid. Process briefly for 5 to 10 seconds more, until totally incorporated and then stop motor. Do not over-process. Note: it was too hard for my Vitamix to mix the dry ingredients into the wet blended ingredients so after the wed ingredients were blended, I transferred everything to a large mixing bowl and mixed it there. Next time I intend to mix it all together in my large food processor.
- Fold in additional dried figs and walnut pieces.
- Bake the muffins until they are puffed and golden brown, about 25 to 30 minutes for larger muffins and 20 minutes for smaller ones. Insert a knife into the center of one to see if they inside is dry, no wet batter remaining.
- Serve the muffins or allow them to cool first. They also freeze well.
*xylitol is very deadly to dogs, so don’t let your dogs anywhere near these muffins or your package of xylitol.
Muffins with Andrea’s optional Honey Sweetened Goat Cheese Frosting:
I just whip up a little goat cheese and honey in a bowl and spread it over a few muffins at a time. For every 4 Tablespoons of soft goat cheese I add about 1 Tablespoon of honey and a dash of vanilla. This frosting goes amazing well with Megan’s muffins and a few fresh berries or figs.
a Rafflecopter giveaway
Shared at Allergy Free Wednesday + Waste Not Want Not Wednesday + Savoring Saturdays + Gluten Free Friday