Show Me Whole Living

Thanksgiving has come and gone, which means that it is officially acceptable to bust out the Christmas music! It’s inevitable that you’ll hear “We Wish You a Merry Christmas” this season, and, if you’re anything like me, you’ll wonder what in the world figgy pudding is! When my kids asked me that question I humbly admitted that I had no clue, so we locked eyes with the screen and investigated together. It turns out that figgy pudding is more of a Christmas cake than a pudding, and so began the adventure of Paleo-ifying this traditional English recipe. If you have ever eaten traditional figgy pudding, this recipe may not be for you . . . but, if you are like me and want to create some festive treats and cooking memories with your kiddos this season, then this is a must! These Paleo Figgy Pudding Muffins are spongy, sweet, and full of seasonal flavors. I hope you get the classic Christmas song stuck in your head as you and your family gather around the kitchen island to make these holiday treats. Enjoy!

Ingredients:

• 1.5 cups almond flour

• 1/2 cup tapioca starch

• 2 tbsp. coconut flour

• 2 tsp. baking powder

• 1 tsp. sea salt.

• 1/2 tsp. baking soda

• 1/2 tsp. cinnamon

• 1/4 tsp. pumpkin pie spice

• 1 cup almond milk

• 1 cup coconut sugar

• 1/2 cup grass-fed butter or ghee

• 2 eggs

• 1 cup chopped, dried figs

• 1 cup chopped, dried dates

• 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350F and grease 2, 6-count muffin tins* with coconut oil, butter, or ghee.

2. Combine the dry ingredients (except the coconut sugar) in a large mixing bowl, and mix well.

3. In a stand mixer, whisk together the almond milk, coconut sugar, butter/ghee, and eggs, until smooth.

4. With your stand mixer on low, slowly add in the dry ingredients, and continue stirring until batter is smooth.

5. Turn off the mixer, add in the chopped figs, dates, and walnuts, and stir until well combined.

6. Divide the batter evenly between the 12 muffin tins and set on a middle rack in your 350F oven.

7. Bake muffins for 25 minutes, or until the middles have set and a toothpick comes out clean.

8. Allow the muffins to cool completely before removing, to prevent them from breaking.

*NOTE: If you don’t have 2, 6-count muffin tins, you can use a regular 12-count tin, donut tins, mini muffins, or even a loaf pan. You will need to adjust the cook time, and keep a close eye on them, but it won’t change the flavor or consistency.

*NOTE: Want a simple glaze for your figgy pudding? Warm 2 tbsp. coconut oil, 2 tbsp, coconut cream, 1 tbsp. honey, and 1 tsp. vanilla in a saucepan on low until well combined. Take off heat and stir in 1 tsp. arrowroot powder. When it has cooled, but not solidified, drizzle it over your treats.