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So through my journey with new flours and not being able to use yeast, or regular baking powder, or "normal" flours I had yet to make a muffin that would rise and be fluffy and glorious. That was, until last night. My husband had bought a pack of muffins at Sprouts for himself to munch on while we watched the latest "Once Upon A Time" (Disney. Drama. Swoon.) And while they are "whole grain, organic ingredients etc." they are not Paleo. Huge No-No for me, so, I set out last night determined to create a muffin that would taste delicious even if it did implode upon baking.
They use almond flour, and though normally almond flour produced dense baked goods, these are light, moist, fluffy and amazing. So, without further adieu I bring you the recipe of the most beautiful, fluffy, scrumptious muffins to come from almond flour. Yield: 9 muffins (I never get my muffins to stretch to 12) Ingredients: 2 eggs 1/3 cup honey (substitute another liquid sweetener for vegan) 4 tablespoons melted soy-free, dairy-free butter 1 teaspoon vanilla 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups almond flour 1 cup fresh blueberries Instructions: Preheat oven to 325°F. Place unbleached muffin cups in muffins pans. (i just used some organic olive oil cook spray) In a medium mixing bowl use either a whisk or electric mixer and combine the eggs, honey, butter, vanilla, baking soda, and sea salt. With a spatula fold in the almond flour and blueberries. Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amongst the muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty! Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and enjoy!
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 INGREDIENTS
2 ½ cups almond flour, plus about 1 cup for dusting the dough ½ teaspoon sea salt ½ teaspoon baking soda ¼ cup Earth Balance butter (soy free, dairy free) 2 eggs 1 tablespoon agave nectar or honey INSTRUCTIONS In a medium bowl, combine almond flour, salt and baking soda. In a large bowl, blend together buttery spread, eggs and agave. Stir the dry ingredients into the wet until a nice dough forms. Roll out dough to 1 ½ inches thick. Dust dough with extra almond flour if it is sticky and/or misbehaving. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth. Using a spatula, transfer biscuits to a baking sheet. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges. Serve with gravy, jelly or whatever else your heart desires. Makes about 10 biscuits |
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aboutNosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options. |
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Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.
© 2012-2023 Nosh & Nurture. All Rights Reserved.
Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.