Minus the cold air and gloomy skies today, the rest of the week has been beautiful in the YYC. I am very much enjoying the hot and dry weather, a climate that is new to me (aside from my few trips to Vegas). Yesterday, mid-afternoon temperature hit 31 degrees at which point I’d be melting away in Toronto, yet in Calgary, it feels at least 5 degrees cooler and without the stickiness of humidity. I could easily get used to this! I’ve also learned that Calgary is the sunniest city in Canada which is easy to believe considering I’ve seen the sun almost every day since I got here. The sunshine’s also noticeably brighter – sunglasses are a necessity!
I’m glad to say that I’m settling in well! I recently learned about and signed up for a Community Supported Agriculture service. It’s a summer-long program various farms in the Calgary area offer where each week you get a batch of in-season veggies. It’s a great way to support local agriculture and get organic, non-GMO produce for a reasonable price. It’s also exciting as each week you won’t know what’s in your batch until you pick it up – a great way to get creative with recipes! My first batch will be coming towards the end of June and I can’t wait! Hoping to put together a fun recipe with the veggies I get – be sure to look out for a blog post!
And on to today’s recipe…
When life throws you lemons, get in the kitchen and make some lemon poppy seed muffins!
These beauties turned out far better than I imagined. This was my first time using (and experimenting) with coconut flour. This flour is unique and unlike any other I’ve used before – it’s dense, not very fine, and absorbs a lot of moisture. I was pleasantly surprised the batter didn’t end up a soup consistency since the volume of the wet ingredients was larger than that of the dry ingredients – the coconut flour soaked it all up! I’m excited to experiment more with this flour – I adore the taste of coconut, it’s calming, sweet, and reminds me of summertime!
I had three objective taste testers for these muffins and I’m very proud to say their comments were only positive. Hooray for this recipe experimentation!
- 2 tbsp ground flaxseed
- 4 tbsp water
- ¾ cup coconut flour
- 2 tbsp poppy seeds
- ½ tsp salt
- ½ tsp baking soda
- 3 eggs
- ½ cup honey
- ½ cup canola or grapeseed oil
- juice & zest of 2 lemons
- 1 tbsp vanilla
- Preheat oven to 325°F (160°C).
- Combine flaxseed & water in a small bowl, mix well & place in the fridge to set.
- In a medium bowl, combine coconut flour, poppy seeds, salt & baking soda. In another bowl, combine eggs, honey, oil, lemon juice & zest & vanilla.
- Fold in wet ingredients into dry ingredients, add flaxseed mixture (from the fridge) & mix well. The batter will be a lot denser and stickier than a traditional muffin batter.
- Line a muffin pan with muffin cups & evenly divide the batter between the 12 cups. Use a large metal spoon to scoop the batter & push it down into each cup. The muffins will only rise slightly, so the cups can be filled almost to the top. Be sure to smooth the top of each muffin with the back of your spoon as the batter doesn't move too much while baking.
- Bake for 25-30 mins. Allow to cool before serving. Store in an airtight container or freeze for later.