Preheat oven to 400 degrees F. Place the cashews in a small baking dish and toss with the ground ginger and 1 T. olive oil. Bake for 5-7 minutes, until golden brown. Remove, sprinkle with S&P, and set aside.
Meanwhile, place chopped sweet potato and onion on a baking sheet and toss with the 2 T. olive oil. Bake for about 30 minutes, until sweet potatoes are soft to the touch.
Place the roasted vegetables in a blender with the vegetable stock and coconut milk. Blend until smooth and season to taste with S&P. Add more broth or coconut milk if you desire a thinner-textured soup!
To serve, heat the soup in a medium saucepot. Ladle into bowls and top with the gingered cashews.
For The Muffins You'll Need:
2 tablespoon maple syrup
1 tablespoon cinnamon
1 tablespoon olive oil
1 cup blanched almond flour
2 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1/4 cup grapeseed oil
1/4 cup maple syrup
1 tablespoon vanilla extract
To make cinnamon topping, combine maple, cinnamon and oil in a small bowl and set mixture aside.
To make the muffins, combine almond flour, coconut flour, baking soda and salt in a medium bowl.
In a large bowl blend together oil, maple syrup, eggs and vanilla. Blend dry ingredients into wet and scoop a scant cup at a time into lined muffin cups. Spoon topping onto muffins and bake muffins for 8-12 minutes at 350 degrees.
This recipe is gluten-free!
About Kimi Reid
Chef Kimi has been creating simple recipes and meal plans for her clients for over nine years. Blending years of culinary experience with a passion for nutritional awareness, Kimi promotes healthy and delicious cooking education from her home in the local food mecca of Portland, Oregon.