Awesome Almond Flour Muffin

I’m going out on a limb here and naming this the “Awesome Almond Flour Muffin” because it’s so yummy and versatile. This has become my go-to breakfast and mid morning snack for the kids and myself on Friday mornings as we rush off to Friday School (homeschool co-op).

Below is the recipe for Carrot Spice Muffins, but you can use the basic recipe for zucchini muffins, blueberry muffins, apple spice muffins, or banana muffins. And it’s a kissin’ cousin to my Chocolate Cupcakes. See below for variations.

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Carrot Spice Muffins

Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor with S blade:

5 large carrots, chunked

Process until mostly fine, then add:

3.5 cups almond flour (I use Bob’s Red Mill; almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
1/2 tsp. fine sea salt (Real Salt)
1TBS. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/4 tsp. cloves

Pulse to incorporate dry ingredients into carrots. Add:

1 tsp. vanilla
1 TBS. apple cider vinegar
4 large eggs
1 cup honey (can go down to 3/4 cup if you prefer)

Blend all ingredients until smooth. Don’t over-blend.

Ladle into greased muffin papers. Bake for about 25 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!

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Variations:

Zucchini Spice Muffins
Replace carrots with 2 medium zucchini, processed with S blade until fine at outset of recipe. Omit ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from zucchini.

Apple Spice MuffinsOmit carrots and ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from apples. Add 2 cups chopped apple at the end, after blending all ingredients smooth. I like to fold it in with a spoon after removing bowl from food processor. Add an additional 3/4 cup raisins if desired.

Blueberry Muffins
Omit carrots, cinnamon, nutmeg, ginger, cloves, and vanilla. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from blueberries. Add 2 tsp almond flavoring. Add 2 cups blueberries (frozen is fine) at the end, after blending all ingredients smooth. I like to fold them in with a spoon after removing bowl from food processor.

Banana Muffins here.

Chocolate Cupcakes here.

SCD Banana Muffins [almond flour]

Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor:

2-3 very ripe bananas
4 cups almond flour (almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
3/4 tsp. fine sea salt
1/2 tsp. nutmeg
1/4 tsp. cloves

Process until bananas are incorporated, then add:

1 tsp. apple cider vinegar
4 large eggs
1/2 cup honey (can go up to 3/4 cup if you want sweeter)

Blend all ingredients until smooth. Don’t over-blend.

Ladle into greased muffin papers. Bake for about 20 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!

Variations: zucchini is a great substitute for bananas in summertime when they are so plentiful. Add some cinnamon for flavor and 1 TB. coconut flour for texture/firmness. You may need to bake these in a slightly cooler oven for a little longer as the zucchini add more moisture to the batter.

Gluten Free Bread/Tortillas/Buns/Pizza

I’ve been enjoying great tasting gluten free bread, tortillas, hamburger buns, pizza crusts, and flatbread, all made from one basic recipe (this makes it easier to only shop for these basic ingredients). I am using the refrigerator rise method given in Healthy Bread in Five Minutes a Day (their website is: artisanbreadinfive.com). The recipe has several modifications to make it to my liking:

Gluten Free Basic Refrigerator Dough

Whisking together the flours. This is the only picture I had for this, although I don't rise bread in a metal bowl.

in a large (6 qt +) glass, pottery, or plastic bowl, whisk together:
1 cup organic brown rice flour (decrease to 1/2 cup if making sourdough)
1 cup millet flour
1, 1/2 cups sorghum flour
3 cups tapioca flour
2 Tb. xanthan gum
1 Tb. fine sea salt
2 Tb. yeast (omit if making a sourdough)

beat slightly, then stir in with wooden spoon:
4 large eggs

melt on stove top, then add:
1/3 cup butter (may substitute coconut oil or ghee)

heat to tepid on stove top, then add in divided parts:
2, 2/3 cups filtered water (reduce to 2, 1/6 cups if using sourdough starter)
2 Tb. honey (dissolve in water)

This is my dough which has raised on the counter for 2 hours.

Continue to stir with wooden spoon until all flour is combined. Cover, and set on counter for 2 hours, or until dough has risen. Cover tightly and store in refrigerator for up to 1 week. Dough is ready immediately, or develops a better flavor, great digestibility, and fewer carbohydrates with a longer “soak” during several days in the refrigerator. You will not knead the dough when removing it from the fridge, just carefully break off the amount of dough for baking.

Bread: allow to rest baking stone/bread pan for 1 hour, covered, then bake approx. 1 hour in 350 degree oven, or until the internal temperature is 200-210 degrees. Directions for crusty bread are given on the Artisan Bread In Five site. Cool completely before slicing. Yields 2 medium loaves.

Buns: Let rest 1 hour on baking pan/stone, then bake at 325 for about 35 minutes. Cool completely before slicing. Yields about 12 hamburger buns.

Pizza Crust: place about 1/4 of dough on a large square of freezer paper. Cover with another square of freezer paper. Roll to the size of

Rolling a tortilla between two sheets of freezer paper.

a pizza pan, then place in freezer, for up to a month. When frozen, the crust can be removed, the paper stripped from it and immediately placed on a pizza pan or stone. It will then melt and be ready to bake by the time you have toppings on it. (I preheat my stone to 500, and bake the pizza for 10 minutes.) Yields 4 pizzas.

Flat Bread: using the freezer paper method above, roll the dough to the size of a tortilla, then fry on medium in a cast iron skillet with a Tb. of butter for each side. Yum!

Peeling the paper from a frozen tortilla; ready to cook on the stove top.

Tortillas: Omit yeast from recipe; I also reduce eggs to 1, but it works with 4 as well. Place the amount of a small fist of dough on freezer paper, cover with freezer paper, and roll to a round tortilla, just as in the method above for pizza crust.  I keep stacks of these in the freezer. Heat cast iron griddle or skillet to medium heat, then remove tortilla from freezer and paper, cook without oil for about 2 minutes, until  you can see the underside has cooked. Flip to cook other side. These are delicious and flexible! Yeild 18-20 tortillas.

My sourdough starter, developing on the countertop.

Sourdough: I have recently been making this bread recipe with a GF brown rice sourdough culture which I purchased from culturesforhealth.com. To do this, I omit the yeast, and substitute 1 cup of active sourdough starter (from a jar on my counter) for 1/2 cup of the brown rice flour, and 1/2 cup of the water. All the other instructions for bread apply.

Baking Sucess: Date Nut Bread

Mmm . . . my family’s traditional holiday bread, in a gluten free, cane sugar free version. It’s just as yummy as the original.

Date Nut Bread

1 and 1/2 cups dates (pieces rolled in oat flour)
2 and 1/4 cups boiling water
1 TBS soda
Cover dates and soda with boiling water; set 30 minutes.

1 and 1/2 cups tapioca flour
1 and 1/2 cups brown rice flour
1 and 1/2 cups sorgum flour
1 TBS xanthan gum
Whisk flours and xanthan together with a wire whisk.

3/4 cup honey
1/4 cup maple syrup
1/4 cup xylitol (if you don’t have xylitol, you can substitute another 1/4 cup maple syrup)
3 TBS butter
2 pastured eggs
1 tsp vanilla extract
1 tsp fine sea salt
Cream sweeteners, butter, eggs, vanilla and salt. Add part of date mixture, then alternate between flour and date mixture until it is all incorporated.

Then add:
1 cup chopped walnuts, preferably soaked and dried

Pour into well greased loaf pans. Bake at 300 degrees. For smaller pans (mini) bake about 1 hour, and larger (normal loaf size) pans about 1 hour 20 minutes. After removing pans from oven, allow to set about 5 minutes before turning onto a baking rack to cool. When cool, wrap in food wrap, and store in the refrigerator for up to 3 weeks. It is delicious served with either cream cheese or butter.

This batch was my remake. Want to read about my first batch, and see what happens if you bake the larger pans for only an hour? See Baking Failure: Holiday Bread. It’s not pretty. 🙂