Apple Cinnamon Muffins

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Apple Cinnamon Muffins

 

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Feel free to play around with the ingredients.  I like to make a big batch of the base batter and make several kinds.  Then I freeze them to have on hand for a quick breakfast or snack.     Some of my favorite variations are:

Reduce the applesauce by ¼ cup and substitute an overripe banana.

Add up to a half cup of chopped nuts, blueberries or raspberries.

Add 3 tablespoons of cocoa powder.

 

Servings:

about 12 muffins

 

Cook time:

Around 12 minutes

 

Ingredients:

 

5 eggs or egg substitute

1 cup applesauce

½ cup coconut flour

3 tablespoons cinnamon

1 teaspoon baking soda

1 teaspoon vanilla (optional)

¼ cup coconut oil

2 tablespoons honey

 

Directions:

 

Preheat oven to 400 F. Grease a muffin pan with a small amount of coconut oil. Combine all of the ingredients and mix until well combined. Let the mix stand for 5 minutes. Use a 1/3 cup measure to spoon the mix into the muffin tins. This insures that they will be the same size and cook evenly.  Bake until the muffins start to brown and spring back when pressed lightly.

 

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Pancakes with Pureed Strawberries

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These delicious pancakes are more dense than normal because they use almond meal instead of flour, so they’re quite filling.  Plus they are perfect for a Paleo or gluten free diet.

Makes about 10 pancakes

 

Ingredients:

1 ½ cups almond meal

2 eggs

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup applesauce or other fruit puree

¼ teaspoon baking powder

¼ cup coconut milk, or more as needed

1 teaspoon olive oil, for frying

1 cup strawberries, for topping

Directions:

Mix the almond meal, eggs, vanilla extract, cinnamon, baking powder and coconut milk.

Spread the olive oil over a griddle at medium-high heat.

Spoon the batter onto the griddle and fry until bubbles form and the pancake’s edges are dry.

Flip the pancakes and cook until they’re golden browned.

Repeat with the rest of the batter.

Puree the strawberries in a food processor or blender and top the pancakes with the pureed strawberries.

Rosemary Cloud Bread

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I’m not really sure why this is called “cloud bread”.   It isn’t fluffy like a cloud and it is more like pate a choux than bread.  Many people are turned off by it, but I think it is much better than most gluten free bread and it is also lower in carbs.   If you aren’t a fan of rosemary,  you can experiment with the seasonings.   For example,  cinnamon is an awesome alternative.

Recipe Notes:

When making the meringue, use a metal or glass bowl that is free from oil rather than plastic.

Make sure that you do not get any yolks in the egg whites.

Store in a plastic bag in the fridge for up to a week.  If you don’t store them in an airtight container then they will dry up and become a rock hard mess.

You can eat them right away, but they are best if you allow them to rest overnight.

 

Ingredients:

3 eggs, separated

1/4 tsp cream of tartar

3 tbsp cream cheese, full fat

1 tsp honey

Dried rosemary

Directions:

Preheat your oven to 300 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Mix the 3 egg yolks with the cream cheese and honey until mixed together well.

With a hand mixer or stand mixer, mix the cream of tartar and egg whites until stiff peaks form.

Fold the yolk mixture into the egg white mixture.

Spoon onto the prepared baking sheets in medium sized circles.

Sprinkle with rosemary.

Bake for 25 minutes or until golden brown.