• ½ cup coconut flour

  • ½ cup chestnut flour

  • ½ cup raw buckwheat

  • ½ cup millet flour

  • ½ cup ground pecans

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1 cup blueberries

  • ⅓ cup coconut oil

  • 1 Tbsp baking powder

  • 1 tsp baking soda

  • 3 eggs

  • 1 cup coconut water
Gluten-Free Muffin


Mix all the dry ingredients in a bowl including the cinnamon. Drizzle the coconut oil into the bowl, while mixing well with your fingers. Be sure to break apart the oil clumps. Add blueberries to the mixture. Mix well.

In a separate bowl, whisk the eggs and mix in the coconut water and vanilla extract. Fold the liquid ingredients into the dry ingredients. Don’t over mix, if the batter looks too dry add a little more coconut water.

Spoon the batter into muffin tin. Bake at 375° F for 15-20 minutes, until a toothpick inserted into it, comes out dry.

Let it cool on the rack. Serve.

P.S. Rosanna grinds her own grains into flour and also nuts, by using a coffee grinder.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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