I recently had the pleasure of developing a delicious healthy muffin recipe for Le Pain Quotidien (I love that spot). Here’s the result! Check out Le Pain Quotidien website for more wholesome recipes, and make sure you try their Crunola (raw buckwheat granola served with cashew cream and berries) at most locations. xo Ksenia
We all have those recipes that bring us right back to our childhood, ringing up the memories of our mom or grandma’s baking – and every time you get a whiff of that smell from the past, you get that cozy, homey feeling. For me, such recipe is my grandma’s tea cake. Here, I modified it to satisfy the most picky healthy eater (i.e. – me!)
Rooibos is one of my favorite teas – fruity, sweet, rounded and a bit sweet, this herbal powerhouse is caffeine-free and full of antioxidants. Combined with the hearty Caravan Mix and natural honey, and baked with organic virgin coconut oil, these Rooibos Caravan Muffins make for a perfect fall breakfast, snack or dessert (serve with coconut yogurt and berries).
- 1 egg
- 1.5 cup gluten free flour (I used the Trader Joe’s one)
- 1/3 cup honey
- 3 dates, chopped
- 1/2 cup Le Pain Quitidien Caravan Mix
- 2 handfuls walnuts, chopped
- 1 cup rooibos tea, brewed with 2 tea bags and chilled
- 3 tbsp coconut oil
- Optional superfood boost: 1 tbsp chia seeds, 1 tbsp ground flax
1. Warm up oven to 350F/180C.K
2. Mix all ingredients in a large bowl.
3. Pour the mixture into baking molds (heart molds make it taste better!)
4. Once the oven is ready, bake for 40 minutes.
5. Serve in the Breakfast Criminals heart bowl (available on Amazon.com this October!)