CategoriesBaking

Blueberry-Coconut Lime Muffins

Make these tasty Blueberry-Coconut Lime Muffins! Persian Lime olive oil and flaked coconut add a nice tropical twist to standard blueberry muffins. If you are not a fan of coconut, you may exclude the flaked coconut in this recipe. You may also add fresh blueberries when they are in season but frozen blueberries work just as great .

These muffins are whole grain, made with white whole wheat flour, which is simply a softer wheat variety and our preferred type of whole wheat for sweet baked goods. Substituting one part with All-purpose flour will work just as great. We chose coconut palm sugar for its lower glycemic properties. The Persian lime olive oil makes these blueberry-coconut lime muffins wonderfully moist.

What you’ll need:

2 Cups White Whole Wheat Flour or 1 part All-purpose flour and 1 part White Whole Wheat Flour

2/3 Cups Coconut Palm Sugar

1/2 Cup Coconut Flakes, unsweetened

1 tablespoon Baking Powder

1/2 teaspoon Sea Salt

1/4 cup So Olive Persian Lime Olive Oil

2 large Eggs or 2 tablespoons Flax Meal with 6 tablespoons water, soaked

One Cup Plant-based Milk

1 Teaspoon Vanilla Extract

1 Cup Blueberries, frozen or fresh

Here’s how:

Preheat oven to 400 degrees. Line a muffin pan with muffin cups. Combine flour, sugar, coconut flakes, baking powder, sea salt in a bowl and mix it well.

In another bowl, mix Persian Lime Olive Oil, eggs (or egg substitute), milk, and vanilla extract very well. Mixing them in a mixer or using a handheld electric mix is recommended.

In the bowl with dry ingredients, form a well in the center. Pour the wet ingredients into the center and use a spoon to gently mix the wet ingredients with the dry for about 20 seconds.  Make sure you do not over mix even when you feel the urge to do so. Gently, fold the blueberries in the muffin batter.  Spoon the batter in each muffin cup and bake in the oven for 20-25 minutes.

Serving: Makes 12 Muffins

CategoriesBread

Super Easy Garlic Olive Oil Bread

This is my Go To recipe for quick and easy garlic bread by substituting garlic olive oil for butter. You just need three ingredients; So Olive Garlic Olive Oil, your favorite bread, and dried parsley flakes. Grab a basting brush and brush the olive oil on the bread together with the dried parsley flakes, and pop it in the oven at 400 degrees for about 10 minutes.

While taking it out of the oven, smell that garlicky goodness, then slice, and enjoy. Yum!

 

CategoriesAppetizers

Avocado Mango Salsa

It’s nice that we have warmer weather and that means an abundance of fresh produce. So I will be featuring plenty of recipes from summer’s harvests. I love to make my own salsa and experiment with different veggies and flavors. I find no need to by salsa in a jar unless I’m absolutely feeling lazy or prohibited with time.

I had some avocado that I needed to quickly use before turning brown. Hence the small brown spots around the edges. 🙂 What I also like about combining mango and avocado is that mango prevents avocado from oxidizing, adding lemon juice is not needed.

I’ve made this avocado mango salsa with Baklouti Green Chili extra virgin olive oil. It truly tastes like fresh chopped peppers so there really isn’t any need to chop any and it’s spicy. Baklouti peppers are grown in Tunisia, and the olive oil is made by pressing these spicy peppers together with early harvest Chemlali olives. The sweet mango and creamy avocado adds a nice balance to the heat that permeates throughout the salsa.This salsa can easily be doubled.

What you’ll need:

2 ripe avocados

1 mango

1/2 small red onion

1 cup grape tomatoes

1/2 cup black beans

2 Tbsp cilantro

1 Tbsp So Olive Baklouti Green Chili Olive Oil

1/2 tsp sea salt or to taste

Here’s how:

1. Peel and dice the avocado and mango. Dice the red onion very fine. Quarter the grape tomatoes. Chop the cilantro.

2. Combine all ingredients in a bowl.

3. Drizzle the Baklouti chili olive oil over the ingredients. Then sprinkle with salt. Gently mix the ingredients together (I use my hands).

4. Taste. You may add more salt if needed.

5. Serve with tortilla chips.

(Originally published May 18th)