Sunflour Dessert & Coffee: Two Delicious Recipes To Try

Sunflour Dessert & Coffee: Two Delicious Recipes To Try

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Are you looking for a dessert that’s both delicious and nutritious? Look no further than sunflour! This unique flour made from sunflower seeds is gluten-free, high in protein, and packed with vitamins and minerals. And when paired with a cup of coffee, it makes for the perfect afternoon treat. Here are two sunflour dessert and coffee recipes to try:

Sunflour Brownies with Coffee Frosting

Ingredients:

  • 1 cup sunflour
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 1/4 cup cream cheese, softened
  • 1/4 cup powdered sugar

Instructions:

  1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
  2. In a large bowl, whisk together sunflour, cocoa powder, coconut sugar, baking powder, and salt.
  3. In a separate bowl, whisk together coconut oil, eggs, vanilla extract, and coffee.
  4. Pour wet ingredients into dry ingredients and mix until well combined.
  5. Pour batter into prepared baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. In a small bowl, beat together cream cheese and powdered sugar until smooth.
  7. Once brownies are cooled, spread coffee frosting over the top. Serve with a hot cup of coffee.
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Nutritional Information:

Serving Size: 1 brownie
Calories: 200
Total Fat: 14g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 190mg
Total Carbohydrates: 16g
Dietary Fiber: 2g
Sugars: 9g
Protein: 4g

Cooking Time:

20-25 minutes

Equipment:

  • 8-inch square baking dish
  • Bowl
  • Whisk
  • Spoon
  • Mixer (optional)

Serving Suggestions:

Serve brownies warm with a dollop of whipped cream and a sprinkle of cocoa powder.

Variations:

For a vegan version, substitute eggs with flax eggs and cream cheese with vegan cream cheese.

Substitutions:

You can substitute coconut oil with melted butter or vegetable oil, and coconut sugar with brown sugar.

Storage:

Brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Tips:

  • Make sure your coffee is cooled before adding it to the batter.
  • For a stronger coffee flavor, add 1 tsp of instant coffee to the batter.
  • For a fudgier texture, bake the brownies for a few minutes less.

Frequently Asked Questions:

Q: Can I use regular flour instead of sunflour?
A: Yes, you can use all-purpose flour instead of sunflour. However, the nutritional values and taste will be different.

Sunflour Muffins with Coffee Glaze

Ingredients:

  • 1 1/2 cups sunflour
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup almond milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup strong brewed coffee, cooled
  • 1/2 cup powdered sugar

Instructions:

  1. Preheat oven to 350°F. Line a muffin tin with paper liners.
  2. In a large bowl, whisk together sunflour, coconut sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together Greek yogurt, almond milk, eggs, vanilla extract, and coffee.
  4. Pour wet ingredients into dry ingredients and mix until well combined.
  5. Divide batter evenly among muffin cups.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. In a small bowl, whisk together powdered sugar and enough coffee to make a thick glaze.
  8. Drizzle coffee glaze over cooled muffins. Serve with a hot cup of coffee.
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Nutritional Information:

Serving Size: 1 muffin
Calories: 150
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 190mg
Total Carbohydrates: 22g
Dietary Fiber: 2g
Sugars: 15g
Protein: 5g

Cooking Time:

20-25 minutes

Equipment:

  • Muffin tin
  • Paper liners
  • Bowl
  • Whisk
  • Spoon

Serving Suggestions:

Serve muffins warm with a pat of butter and a drizzle of honey.

Variations:

You can add chocolate chips, chopped nuts, or dried fruit to the batter for extra texture and flavor.

Substitutions:

You can substitute almond milk with any type of milk, and coconut sugar with brown sugar or granulated sugar.

Storage:

Muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Tips:

  • Make sure your coffee is cooled before adding it to the batter.
  • If you don’t have Greek yogurt, you can use sour cream or buttermilk instead.
  • To make the glaze thinner, add more coffee.

Frequently Asked Questions:

Q: Can I use regular flour instead of sunflour?
A: Yes, you can use all-purpose flour instead of sunflour. However, the nutritional values and taste will be different.

Personal Thoughts

After trying both of these recipes, I have to say that I’m a big fan of sunflour! The brownies were rich and fudgy, with a subtle nutty flavor from the sunflower seeds. The coffee frosting added a delicious mocha twist that paired perfectly with a cup of coffee. The muffins were also a hit, with a light and fluffy texture and a hint of sweetness from the coconut sugar. The coffee glaze tied everything together and made for a delightful treat. Overall, I highly recommend giving sunflour a try in your baking adventures – you won’t be disappointed!

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