Posts Tagged ‘grapefruit’

This past week I discovered a smell that I had never been subjected to before…A smell that many may never be subjected to unless you find yourself knee deep in compost, in the midst of an extreme heat wave in Texas, or faced with an overflowing box of grapefruit.

I was faced with the latter.

Last week, after a nice visit with Adam’s parents, we became parents to a heaping cardboard box of juicy Ruby Reds.  Now, don’t get me wrong, we are huge fans of grapefruit…Big or small…White or pink…But seeing this load of grapefruit steaming before my eyes, I suddenly started to feel defeated.  How on earth were we going to get through this many grapefruit before they started turning and growing mutant limbs of their own?

Adam didn’t hesitate for one second.  Immediately upon saying good-bye, he rolled up his sleeves and began peeling…And peeling…And peeling.  And then he started blending…And blending…And blending.  After a good day or two, he had successfully peeled, blended, and froze nearly 30 grapefruit.

Now even though we have to be extra cautious when it comes to opening the freezer these days to avoid being catapulted in the head by a pink hockey puck, I’d say our grapefruit overload is pretty much under control….Emphasis on the pretty much.  There are still, to this day, TWO more grapefruit sitting out in the fruit basket just waiting ever so patiently to be eaten…And it is those TWO grapefruit that have turned me away from ever freshening the air with a spritz of citrus, soaking in a hot tub of grapefruit water, or exfoliating with a sugar grapefruit scrub.

The smell of an overripe grapefruit is overpowering.  There is no way of masking the wretched odour that develops from a grapefruit just a mere two days too old.

But on that note, I still have a few dozen hockey pucks to get through this winter. So let’s get started, shall we?

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Gluten Free Blueberry Grapefruit Date Muffins with a Brazil Nut Streusel

* yields 12 small muffins

1 cup gf rolled oats
1/4 cup coconut flour
3 tsp. stevia
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. sea salt

3/4 cup grapefruit puree
3 tbsp. chia seeds
1/4 cup non dairy milk
3 tbsp. coconut oil

1/4 cup chopped dates
1/4 cup frozen blueberries

Streusel Topping

1 tbsp. rolled oats
2 tbsp. Brazil Nuts, roughly chopped
1 1/2 tbsp. unsweetened apple sauce
1/2 tbsp. coconut oil
1/2 tbsp. coconut sugar
1/2 tsp. cinnamon

1a. In a small sauce pan or microwave safe dish, combine all ingredients and stir until fully melted. Set aside to top muffins with after!

1b. Preheat oven to 375 degrees. Line a muffin tray with liners or grease and set aside. In a blender, puree the grapefruit and the chia seeds to create a smooth gel like substance. Then blend in the milk and coconut oil. Set aside.

2. In a large bowl, combine the dry ingredients. Pour the wet into the dry and stir. Fold in the blueberries and dates. The mixture will be quite thick because of the coconut flour but don’t fret.

3. Spoon the mixture into the individual cups and then top each one with about 1/2 tsp. of the streusel topping. Bake for 20 to 25 minutes, or until the top has turned to a nice golden brown. Remove from oven and let cool.

grapefruitEnjoy warm with a little bit of coconut oil or butter!

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