‘Stop talking, stop thinking and there is nothing you will not understand’
Food for thought
Like most people I know, I have the drive to take on a lot and fill every moment. It is only when I slow down enough to feel that I can truly make the right decision. The more I slow down, the more silence I can cultivate in this world of overstimulation, the more I can hear my true voice and understand myself. I use meditation for this purpose. It helps me to have a routine set to take time out to try and listen to the silence. My hope is that the silence helps me to prioritise living more fully in the moment and less in the blur of life passing me by.
The recipe
These muffins are moist and light. They are also nut free. They have a sneaky zucchini in them, which you can’t taste. You could substitute carrot in there if you prefer.
Yield: 12 muffins
Ingredients
- 1 small zucchini
- 4 eggs
- ½ cup applesauce
- 1/2 cup maple syrup
- 1/3 cup coconut flour
- ¼ cup raw cocoa
- 3 tbsp. arrowroot powder
- 1.5 tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. sea salt
- ½ cup chocolate chips
Method
- Preheat the oven to 350F
- Line a muffin tin with cupcake liners
- Grate the zucchini, squeeze out water, sprinkle a little salt and put to the side
- Place the eggs, applesauce and maple syrup in a bowl and mix well.
- Add the coconut flour, cacao powder, arrowroot, baking soda, cinnamon and salt and mix in
- Use paper towel and squeeze out more of the water from the zucchini
- Add the zucchini to the batter and mix well
- Add the chocolate chips and stir in
- Fill the cups halfway and sprinkle remaining choc chips on top
- Bake for 22-25 minutes or until a toothpick comes out clean
