Strawberry muffins with almond and coconut flour
These muffins are stolen from Karina Albrich, with some adaptions for no sugar. They were a huge hit with Maudemarie. Combining coconut flour and oil seems to make magic here.
Ingredients:
1 cup almond flour
1/2 cup white sorghum flour
1/2 cup tapioca starch
1/4 cup coconut flour
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic virgin coconut oil, melted
heaping 1/2 cup honey
3 eggs
1/2 cup, minus 3 tablespoons, fat free milk
2 teaspoons bourbon vanilla
1 1/2 cups sliced strawberries
Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.
In a large mixing bowl, whisk together dry ingredients. Add in the wet ingredients, beating until the batter is smooth (2 minutes or so).
Gently stir in the strawberries.
Dollop the batter into muffin cups and bake in the center of the oven for 22minutes, until domed and golden brown and a toothpick inserted into the center emerges clean.
Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.
Fudgy brownies
This adult brownie does not appeal to Maudemarie, but Matt and I adore it slathered with maple-syrup sweetened whipped cream and berries. An inspiration from Leslie Cerier's hazelnut brownies.
2 eggs
1 cup apple juice
1/4 cup virgin coconut oil
4 oz unsweetened baking chocolate
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup almond flour
1/2 cup coconut flour
1/3 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup chopped dark chocolate bar (optional - I use a food processor to chop)*
Heat oven to 350 degrees F. Lightly oil a 9-inch round pan with coconut oil.
Whisk the eggs for 2 minutes or so. Mix in apple juice.
Melt the coconut oil and baking chocolate together on low heat in a small skillet. Add maple syrup to the coconut chocolate mixture, then add to the eggs and juice. Stir in remaining ingredients, save for 1/4 cup of the chocolate (if you are using) - do not worry about over mixing. Pour batter into prepared pan and sprinkle remaining chocolate on top.
Bake for about 30 minutes, until a toothpick inserted into center comes out clean. Cool for at least 30 minutes before slicing and eating.
*Unless you can find a chocolate bar without sugar, adding the dark chocolate introduces cane sugar.
Granola
This is a riff from granola a la Gluten Free Goddess.
~4 cups GF oats (I use Bob's red mill)
~1/2 cup chopped hazelnuts
~1/2 cup chopped pecans (i put the hazelnuts and pecans in a food processor together)
~1/2 t sea salt (sometimes I leave it out)
6 tablespoons coconut oil (i use organic)
goodly dollop of peanut butter (maybe between 4 T to 1/4 cup)
1/2 cup maple syrup
1 oz unsweetened baking chocolate, chopped into small pieces(optional)
1/2 - 1 cup chopped dried cherries or apricots (optional)
Heat oven to 325. Get out large baking pan - I use 11 X 15 inches, but bigger might work even better.
Mix together dry ingredients in large bowl or baking pan. Heat coconut oil in a small skillet over medium heat. After melted, add peanut butter and maple syrup until incorporated. Mix wet ingredients into oat mixture and bake for 30 minutes. Stir once or twice while baking.
If you fancy chocolate, add it and stir well until it melts onto the granola, after it bakes. If you like, add dried fruit. I cool the granola in the baking pan.
