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Posts Tagged ‘school lunch’

Today I am grateful for the American innovation, the muffin: a heart-warming, semi-sweet, quick bread for one.

Perfect for breakfast, dessert, a snack, or sometimes even a meal replacement on the go, I do love a good muffin pretty much any time of day!

Well, at least I used to …  months ago, on a quest to resolve some health issues, I eliminated dairy, eggs, and wheat from my diet. I am, in fact, feeling better, but ohhhhh, the cravings!

I’m happy to report that I’m finally over my cheese-and-creamy-foods cravings (I ate a whole avocado a day for weeks, to help fill the creamy void!), and could quite easily walk by a fragrant loaf of crusty French bread without blinking an eye.

But lately I’ve really been craving an earthy, wholesome muffin, chock full of good and healthy ingredients. And so my research for “gluten-free” and “vegan” baked goods began.

Don’t get me wrong, I’m no vegan! Omnivore all the way! But I’ve learned that if you want a baked treat with no eggs or dairy in it, “vegan” is the buzzword to look for.

A few substitutions and additions to this recipe resulted in muffins that were moist and delicious.  And despite NO refined sugar whatsoever, the dates and raisins contribute enough sweetness to please even little taste buds.

I held my breath when my oh-so-finicky Little Ecogirl took the first bite. Her wrinkled nose and frownie mouth turned into a big crumby smile, and she promptly gobbled down the rest and asked for more!

almond flax muffins

Gluten-free Almond Flax Muffins

  • 1/2 cup almond flour
  • 4 Tbsp plus 1/4 cup ground flax seeds, separated
  • 1/4 cup shredded unsweetened coconut
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 tsp ground cinnamon
  • 7 dates, pits and “crown” removed
  • 3/4 cup plus 1/8 cup water, separated
  • 2 tablespoons olive oil
  • 1 tsp vanilla extract
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup raisins
  1. In a small bowl, whisk 4 Tbsp ground flax with 3/4 cup water and set aside for at least ten minutes. (This is your egg replacer.)
  2. In a large bowl combine almond flour, 1/4 cup flax, coconutbaking soda, salt, and cinnamon.
  3. In a Vitamix or other high powered blender, blend dates, flax and water egg replacer, 1/8 cup water, oil, and vanilla on high speed until very smooth
  4. Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins.
  5. Spoon batter into lined muffin pan. These don’t rise much, so fill right up to the top of the liner.
  6. Bake at 350° for 20-25 minutes.
  7. Cool and serve.
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