Organic Dijon mustard.
Dairy-free chocolate chips.
Whole grain pasta.
You guys. I’m pretty excited right now. You see that list? Those are all things that I can’t buy in my small city in China, but they’re heading my way in the mail because…
…iHerb SHIPS TO CHINA!
I don’t know if you’ve heard of iHerb before, but it was one of my favorite websites to use when we lived in NYC to order healthy, often organic, inexpensive food on-line. They sell my favorite peanut flour (which I use in this sauce, these muffins, and these overnight oats), all kinds of healthy, organic condiments, dairy-free chocolate, soaps, lotions, bread, snacks, gluten-free and vegan cookies, and so much more. They’re amazing and their prices, depending on what you’re buying, are really good in my opinion.
But back to the best part. One of my foreign friends here in the city randomly mentioned that she’s been ordering almond milk on-line. When I asked where from, she told me iHerb. I couldn’t believe she was ordering from the same company I used in America. We’ve only been ordering on-line from Taobao (Chinese Amazon) and I never considered using another site because I figured the prices for shipping would cost me my arm. BUT, I found out that if my order is under 10 pounds, shipping is normal…we’re talking $4 or even up to free! Y’all, that’s cheaper than what I’d pay for shipping most times in America. Yes, it might take a while to get to me, but that’s a steal!
This news might not excite you very much, but for this health nut, having access to food that is from America, healthy, has english nutrition labels, and ships to my door for cheap dollars is AMAZING.
And there’s good news for you all too! If you use THIS CODE, you can save $5 off your first order! iHerb ships over 35,000 products to over 150 countries, so I bet no matter where you live you can benefit from this site, just as I have living here in China.
For instance, if it wasn’t for on-line shopping, I wouldn’t have been able to make these Toasted Coconut Chocolate Chunk Vegan Muffins. I can’t find whole grain flour, shredded coconut, or dairy-free chocolate anywhere in my city. I also love to use coconut sugar in most of my baking and that’s not available either. In my opinion, all of those ingredients are what makes these Toasted Coconut Chocolate Chunk Vegan Muffins so amazing. There’s nothing quite like biting into a soft muffin, oozing with chucks of gooey, dark chocolate and crispy coconut flakes. Brett’s eyes lit up at first bite and I’m sure yours will too!
If you make these Toasted Coconut Dark Chocolate Chunk Muffins, please let me know! Leave a comment or take a picture and tag #theconscientiouseater on Instagram!
- 2 cups spelt flour
- 3/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup non-dairy milk
- 1/4 cup coconut oil, melted
- 1 cup shredded coconut, toasted
- 3.5 oz. (100 grams) dark chocolate, roughly chopped
- Preheat your oven to 400F/205C degrees.
- Spray 12 muffin cups with cooking spray or line them with silicone muffin liners and set aside.
- Prepare your flax egg by whisking together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to set.
- Stir together the dry ingredients, from the flour to salt.
- Make a well in the center of the dry ingredients and add in the wet ingredients, including your pre-made flax egg. Mix until just combined.
- Fold in the toasted coconut and chocolate chunks.
- Divide the batter among 11-12 muffin cups.
- Bake for 15-22 minutes or until golden brown.