Alyx and Mia are enjoying the new cookbooks. So much so that there will have to be an order soon on coconut flour and almond flour since the local options are outrageously priced! Anyway…here is the latest in offerings on grain-free baking.

Pumpkin Muffins

Add dry ingredients to a bowl:

½ C tapioca flour
¾ C coconut flour
¼ C almond flour
1 tsp baking soda
1 tsp baking powder
½ tsp nutmeg
¼ tsp sea salt

Add to another bowl:

1 tsp vanilla extract
1/8 tsp cinnamon
2/3 C honey or agave
1 C coconut oil
4 room temp eggs
1 ½ C pumpkin

Beat with electric mixer. Add dry ingredients and beat again.

Optional:

1 C raisins or chopped walnuts.

Bake at 350 deg. F for about 20 minutes.

Banana Blueberry Muffins

In the cookbook, this is a recipe for Cherry Banana Muffins, but we had blueberries in need of use so…

Set oven to 350 degrees.

2 mashed bananas
4 beaten eggs
1/2 C honey

Beat with electric hand mixer.

Then add:

1/2 tsp. sea salt
1/4 C tapioca flour
1/2 C coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder
3 tbsp coconut oil

Beat with electric hand mixer.
Fill unbleached paper cups 3/4  full.
Drop 5 – 6 blueberries on top.
Bake for about 30 minutes.
Makes 12.

The recipes variously call for brown rice flour and we replace with almond flour.  We’ve found that we like a mix of coconut flour and almond flour for better mouth feel.

Enjoy!