Can’t stop making and intaking muffins… I’ve got the muffin fever.
Monster Toffee Cookies, can’t stop eating them…
Quinoa Coconut Pudding*, a delightful affair.
Preheat oven to 350 degrees. Mix melted butter with sugar. Add the eggs, vanilla, and cinnamon. Pour in the coconut milk slowly and mix well. In a separate bowl, mix the quinoa, coconut flakes, and almonds. Combine the two. Pour pudding into a deep, greased oven-safe bowl. Sprinkle the top with nutmeg and extra coconut flakes. Bake for 40 minutes.
Throw some raspberries on top, of course.
*Altered slightly from this recipe.