12 Steps to Whole Foods

Creating Delicious Whole-Food Treats
Chocolate Walnut Muffins (2)
½ C water
2½ C finely ground whole-wheat flour (soft white wheat is best)
1 C buttermilk
1 C unsweetened applesauce
2 eggs (organic, free-range)
2 tsp. vanilla
¾ C cocoa
¾ C agave (raw, organic)
2 tsp. stevia powder
1½ tsp. baking soda
½ tsp. sea salt
1 C walnuts (optionally toasted)
The night before, mix the water, flour, buttermilk, and applesauce, then cover and let it sit overnight. In the
morning, stir in the eggs, vanilla, cocoa, stevia, and agave using first a spoon and then an electric hand mixer.
Add the soda and salt, and mix just until thoroughly blended (don’t overmix).
Let the batter sit 10-20 min. to become “fluffy” while the oven preheats to 400°. Spray or rub oil on muffin tins
and fill ¾ full (using a ¼ C measuring cup). Sprinkle the chopped walnuts on top. Bake for 20 min. or until
muffins spring back when pressed lightly. Makes 2 dozen muffins.
Chocolate Frosting (1)
Cream together:
½ C unsweetened cocoa (even better, raw powdered chocolate)
1 C butter, softened (or coconut cream concentrate*, if it is soft but not turned to liquid—you can’t
put frosting made with coconut oil/cream on a refrigerated cake or it will become hard)
1 C organic, raw coconut palm sugar or Sucanat, powdered/blended in your high-powered blender in
a dry container until very fine (or your frosting will be grainy)
* Coconut cream concentrate is called for in one other recipe in this book, Carrot-Coconut-Orange Bars
(page 108).
© Copyright Robyn Openshaw 12 Steps to Whole Foods 307