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!
Mia has a sweet tooth. A really big sweet tooth! Thank goodness! Because of this sweet tooth she is willing to attempt recipes out of the ‘healthy’ cookbooks and websites after I’ve looked around and liked the pictures enough to ask if she’ll make them. Alyx likes being in the kitchen as well between the two of them the recipes actually get tried. Mia has made Almond Flour Pancakes out of desperation because we tossed the Bisquick mix a while back. (I personally think the hunt for sugary foods is a big motivator for her to spend the night with friends.)
Yesterday I mentioned that some kind of cookie would be cool & I thought there might be some coconut flour left over still in the fridge and Alyx hunted down a recipe online. We modified it (just a teeny bit) and next thing you know…viola!…we had Coconut Butter Cookies! They were good!
The recipe:
Coconut Butter Cookies
These cookies taste great (a lot like a macaroon), are low in sugars and starches, gluten-free, and a great source of energy. They are also fast and easy to mix up; clean-up is easy, too.
1/2 cup butter (1 stick), very soft or slightly melted and creamy
1/2 cup sugar
1/4 t stevia powder
1/2 teaspoon vanilla
4 eggs
1/2 cup sifted coconut flour
2 cups unsweetened grated coconut: fine, coarse or combination
Makes 24 cookies
Preheat oven to 375°F. Grease cookie sheet
Mix together soft butter, sugar, and stevia. Add eggs and vanilla; mix well.
Add coconut flour and grated coconut; mix well.
Drop cookie dough by spoonfuls or dough scoop onto pan one inch apart (cookies don’t spread).