The more I hear and read about turmeric the more convinced I am of its magical powers. We have heard from a few people over the last week who swear by eating turmeric everyday and have felt huge differences in their health. Turmeric is advertised as a cancer-fighting, alzhiemers preventing, diabetes delaying, anti-inflammatory, antiseptic super-rhizome. Not all of its noted abilities have been scientifically proven, but there seems to be a lot of turmeric research going on at the moment. Whether or not it can cure all diseases it certainly contains lots of goodness and tastiness!
Continuing our mission to eat a daily dose of turmeric, we decided to try this wonderful Turmeric Breakfast Muffin recipe by Green Kitchen Stories. I changed their recipe a bit so they are coconut, banana and blueberry along with the super-hero herself and a little ground ginger and cinnamon. Instead of going for the gluten-free option (buckwheat and arrowroot) I used spelt flour because that’s what I had on hand, but as half the flour amount is made of walnuts and oats, these are very low gluten. We feasted on these bad boys for Sunday Brunch with mangoes, blueberries, pomegranates, dad’s rye bread and mum’s pancakes.
90g spelt flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp turmeric (I used half fresh and half ground, but you could use either)
1/2 tsp freshly ground cardamom
1/2 tsp ground ginger
1 tsp ground cinnamon
pinch of salt
big pinch of black pepper (this is important to enhance the benefits of turmeric)
170 ml coconut milk
80ml coconut oil
2 mashed bananas
5 medjool dates
1 cup blueberries
1/4 cup of desiccated or flaked coconut
Pre-heat oven to 200c
In a food processor grind up the walnuts and oats to a coarse flour, don’t grind too much or the walnuts will start to turn into nut-butter. Pour this mixture into a large bowl with the spelt flour, baking powder, bicarbonate of soda, salt, pepper and spices.
In the food processor, blend the dates until they are a paste, then add the bananas, coconut milk and oil. When it is a consistent texture add it to the dry ingredients.
Whisk up the eggs in a separate bowl and slowly pour into the main mixture whilst folding everything together with a spatula.
Spoon the mixture into greased, or paper lined muffin tins, or a muffin tray. Drop a few blueberries on top of each muffin and push them down into the wet mixture. Sprinkle some desiccated coconut, or coconut flakes on top and cook them in the oven for 20 minutes.