Here’s a rich and slightly creamy muffin recipe just in time for Mother’s Day. It’s not too late to whip up a batch if you’ve already got the ingredients in your gluten-free pantry.

Figs are believed to have been Cleopatra’s favourite fruit and possess powerful aphrodisiac powers due to their fleshy texture and sensuous resemblance to the female form. Originating in Syria, figs have antioxidant properties and may help to improve plasma integrity, also rich in fibre to ensure smooth digestion.

Figs are one of the sexiest fruits on the planet. These plump, sweet and luscious beauties come from one variety of the Fichus tree, which probably originated in Asia Minor, and is one of the oldest, edible plants. Figs are a natural laxative and their tiny seeds assist the colon in elimination. Here’s a recipe using dried figs which would make a sensational accompaniment to a platter of fresh figs and goat’s cheese or shavings of Parmesan.

Paleo fig, berry and coconut muffins

Recipe by Samantha Gowing

• Total Time55 minutes
• Yield12 1x
• DietGluten Free

Figs are one of the sexiest fruits on the planet. These plump, sweet and luscious beauties come from one variety of the Fichus tree, which probably originated in Asia Minor, and is one of the oldest, edible plants. Figs are a natural laxative and their tiny seeds assist the colon in elimination. Here’s a recipe using dried figs which would make a sensational accompaniment to a platter of fresh figs and goat’s cheese or shavings of Parmesan.

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Ingredients

Units USM Scale 1/2x1x2x3x

1 cup/180 g dried figs, chopped 1 cup/250 ml water 1 teaspoon orange blossom water or 2 drops of Wild Orange essential oil 1 cinnamon quill 1 teaspoon organic vanilla powder, or 2 vanilla pods, scraped 1 orange, juice and zest 1 1/2 cups/180 grams coconut flour 1 cup/60 grams shredded coconut 1 cup/115 grams pecans, chopped 1 cup/250 ml almond milk 2 organic eggs 1 cup fresh or frozen berries Coconut oil for greasing Extra figs for garnish

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Instructions

1. Preheat oven to 170 C.
2. Grease a 24 hole mini muffin pan with coconut oil.
3. Put the figs, water, orange blossom water, cinnamon, vanilla, orange zest and juice into a medium saucepan.
4.  Simmer gently until most of the liquid has been absorbed – about 5 minutes.
5. Allow to cool slightly then, remove and discard cinnamon quill.
6. Transfer remaining ingredients to a food processor.
7. Add the coconut flour, coconut, pecans and almond milk and pulse well to combine.
8. Spoon the mixture into the greased muffin tray, top with a piece of fig.
9. Bake for 40-45 minutes or until a skewer comes out clean when inserted into the centre.

Notes

Image ©AnsonSmart

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• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Figs
• Cuisine: Food as medicine