I freaking love live!With all its ups and downs.With all its perfect imperfections.I really do!(Even when it rains for days in the summer!).I believe that we have bad days so that we can appreciate the good ones,to get to know ourselves,to learn,and to grow.And so I celebrate every single moment-bigger and smaller,because I feel somewhere deep down I might not have a chance to experience it again.Celebration comes in all shapes and sizes.Sitting in pijamas on the patio with a cinnamon latte sounds like the best party ever to me just lately.(Is this what most almost-30-girls do?).Of course great food has to be involve too.OF COURSE!Sweet and not-so-guilty treats-even better 🙂 Just like these coconut cups(And here I would like to pay a tribute to the inventor of muffin tin!) They cups don’t need much attention,they are pretty easy and quick to make(Yuppie!More time on the patio!) and taste insanely amazing!
for the base
100g wholegrain spelt flour
100g desiccated coconut
100g unsalted butter,melted
60g coconut sugar or 40g unrefined cane sugar
for the filling
100 strawberries,mashed with fork
310g natural yogurt
1 vanilla pod
2-3 tablespoons maple syrup
Preheat the oven to 180C.
Mix the ingredients for the base and line the bottom and sides of muffin moulds.The layer shouldn’t be too thick as it will ‘swell’ a little bit in the oven.
Bake for 15 minutes.It you notice they ‘swell’ to much,take them out the oven after 10 minutes and press the sides with a teaspoon.(Tried & tested :))
Take them out the oven and let them cool down still in moulds for few minutes,then remove and cool on the rack.
In the meantime,remove vanilla beans from the pod,add them to natural yogurt and mix in the maple syrup.
It’s best to prepare them before serving,as the yogurt will soften the cups.To finish them off:fill the cup with 3/4 of yogurt mixture,mix in 1-2 teaspoons of mashed strawberries.Decorate with strawberry slices,blueberries and chopped pistachios.