Today I did my first baking of the season with autumn flavors.
This muffin—made with the perfect mix of almond and coconut flour and sweetened with date paste—has a very cake-like texture that is very much like a wheat muffin. Topped with more date paste mixed with cinnamon and sprinkled with chopped pecans that toast a bit while baking, it’s just a bite of autumn in your mouth. So good I had to eat two.
This recipe makes 12 muffins, so i was wondering what to do with the rest. I would love to eat all of them, but not all in one day.
So I’m going to freeze them and take a few out next week when Larry comes from California to visit and help get the house ready for his move here to live with me. He loves apples, so I’m going to make apple crisp by crumbling these muffins on top and adding more pecans and a sprinkle of date sugar. I’ll serve it nice and warm from the oven and he will love it.
If you like bread pudding, it would be great made with these muffins as well. If you don’t eat the all first.
If it looks like bread and tastes like bread, is it wheat?
I came across this recipe as one of those random ads that appear on pages and had to click through.
It does look like bread and taste like bread but it’s made from eggs! Entirely gluten-free and low-carb.
And you can make sandwiches with it (use two pieces, they are too thin to cut in half.
It’s all protein instead of being all carbs. Amazing. And easy to make.
It’s just eggs, cream of tartar (to help the egg whites hold their fluff), cream cheese, and a bit of sweetener.
You can use any sweetener, even stevia. I used a teaspoon of coconut sugar. So each piece has only 1/6 teaspoon of sweetener.
They are a bit crisp right out of the oven but soften as they sit. I just keep mine wrapped in a cotton towel and they are perfect.
I am so happy to be able to make sandwiches again.
Now I haven’t tried this yet, but it seems to me that you could sprinkle any flavorings you like on top before baking and they would bake in and be delivious. LIke cinnamon and coconut sugar, or garlic granules with parmesan and parsley/ Any seasoning mix. Chia seeds. You can make them any flavor you want.
I’ve been making and eating these muffins for more than a year. I just love them.
I developed this recipe after realizing that I needed to eat more fiber. I chose the ingredients to total 100% of my fiber needs per day if I ate 2 muffins with each meal. As it turned out, I actually eat these between meals for snacks, with the idea of eating six per day. So I make them every other day.
The great thing about them is that you can add almost anything you want to them, or top them with various things, so you get the fiber you need but can enjoy a variety of flavors.
One variation I like is to toss a handful of chopped walnuts into the batter.
I also use the original recipe to make garlic bread and pizzas. I just cut the muffins in half around the middle, then top with butter, parmesan cheese, garlic powder and parsley to make garlic bread, and top with organic pasta sauce, chopped mushrooms, parmesan cheese and garlic powder to make pizza.
You can also roll the dough into balls to make dinner rolls, or spread it on a cookie sheet for pizza crust, or put it in mini loaf pans to make a loaf that you can slice for little sandwiches.
Very versatile and very nutritious.
LEARNING A RECIPE
In addition to the recipe below, I thought I’d give you a peek at how I write my recipes at home. For something like this that I make often, I work out the most efficient way to make it and write all the steps with equipment, ingredients and instructions. You’ll see I’ve included notes like purple mixing bowl that I can’t include in a published recipe because you probably don’t have my purple mixing bowl. But being this specific makes it go faster because I don’t have to stop and figure out the right bowl or utensil to use each time I make it. And eventually I don’t need the recipe at all, because I’ve made it so often that I know it all by heart.
I used to have a lemon tree in my backyard that would be sagging with the most delicious lemons every year about this time, so I was always looking for recipes for my lemons.
One year II found an interesting old Shaker recipe for a pie that has a custard filling using the whole lemon–peel and all. I remembered eating this pie years ago at the Shaker Village of Pleasant Hill in Kentucky (see it on their menu). We stayed overnight at the Inn and had dinner in the restaurant. Ibought some measuring spoons made by hand from wood. This place is worth a visit.
The original pie is made by putting the filling between a bottom and top pastry crust. But I like eating the filling plain, with whipped cream. You could also spoon it over cake or ice cream.
It’s just a wonderful celebration of lemon!
The original called for white sugar, of course, but I made it with agave. You could substitute powdered unrefined cane sugar, maple syrup, or honey and the results should be the same. You can also add more sweetener if you want. I’ve used one quarter the amount of sweetener of the original recipe here.
If it looks like ingredients are missing, they’re not. This really is the recipe. And it makes a beautiful lemon custard.
Remember, Shakers are all about simplicity.
Wrap made with onion flax flatbread
This “bread” is “legendary” in raw food circles. The first time I tasted it at a party I said, “OMG, what is this? And where can I get the recipe?” There actually was a smear of raw tomato pizza sauce on top and all kinds of vegetable toppings. But I loved the bread itself.
I haven’t made this in years, but it’s so memorable, I had to dig up the recipe and make it again.
My official taste tester this morning said, “Oh this is delicious! It tastes like a healthy onion ring!”
And then in the afternoon another friend came over and took a taste and said, “This is so good! It tastes like…like…like…”
“Onion rings?” I asked.
“Yes, OMG, it tastes just like onion rings!”
It’s not a quick recipe, but it’s not difficult. You just chop a lot of onions (I use a food processor) and mix them with ground flax seeds, almond flour, oil, and soy sauce (I use wheat-free). Then put it in a dehydrator (or an oven on the lowest heat).
This mixture binds together into a leather-like flatbread, akin to a tortilla. It’s great for making wraps, but I like to just eat is as is. After taking the photo, I put leftover hummus on another piece of bread and just popped it in my mouth.
A comment I must give you is to chop the onions finely but not into a puree or paste. They are actually a bit too big in the photo. Larger size onion pieces requires a longer time to dehydrate. Smaller pieces will give you a smoother bread.
You could also add other savory vegetables in place of some of the onions, or even sweet fresh or dried fruits. This is a recipe to be creative with. You could also add all kinds of herbs or spices or other seasonings mixed in or sprinkled on top.
The original recipe called for olive oil and that’s a great oil to use. Today I made it with coconut oil and it was just so buttery, and contained all those great nutrients found in coconut oil. Flax seeds and coconut oil. Pretty good for you.
These are simple “white” gluten-free muffins made with coconut flour, eggs, and a few other ingredients.
I made them this morning and offered them to a friend who came over to visit.
“These are DELICIOUS!” he said, after the first bite. And then he ate several more.
This recipe is a modification of a very plain recipe for coconut flour muffins. You could actually make them any flavor you like by substituting any extract for vanilla. I can imagine these with
- almond extract and chopped almonds
- lemon extract and lemon zest
- maple extract
Any flavor you like could be used in these muffins.
I used a bit of agave for the sweetener but you could use any flavor of honey or maple syrup, which would also lend it’s flavor. Mmmm like lavender honey and bits of lavender flowers.
Originally this recipe was offered to make strawberry shortcakes. And you could do that. They would be bite-sized, like an hors d’ouvre. But that would be very nice. Cut the muffins in half and top with fresh summer fruits and whipped cream or Whipped Coconut Cream. Yum.
Or just eat them plain. Or with butter. Or with honey drizzled on top, or with organic fruit spread.
I think I’ll go eat another one.
I just realized, these taste very much like French Madeleine cookies. In fact, if you baked these in a Madeleine pan with the addition of 1/2 teaspoon grated lemon peel, and a sprinkle of organic powdered sugar, you probably couldn’t tell it wasn’t a real French Madeleine made with wheat flour and white sugar.
Have fun with this recipe!
I absolutely love these muffins and they are perfect for January. I used to have a lemon tree in my backyard and January was lemon month. So I’m celebrating that lemon tree as I make these muffins. They are made with coconut flour and coconut oil, so they are both gluten-free and dairy-free, but you would never know it. They actually taste buttery, even though there is no butter in them.
Chia seeds have a lot of protein and other nutrients in them. They are tiny and taste like poppy seeds, so these are like eating lemon poppy seed muffins.
One friend of mine immediately asked for the recipe so his wife could make them for him.
It’s really hard to stop eating them!
I love these biscuits. Very easy to make, and even more delicious than wheat biscuits. Make them large or small. I eat them plain or with butter—sometimes a little honey—or make things like Strawberry Shortcake.
Yesterday I made 8 small biscuits out of this recipe by rolling the dough into a ball with my hands, then flattening the ball into a disc. Then I sprinkled each one with a bit of coconut sugar and cinnamon. Very well received by my friends who got to taste them.
|Listen to my interview with Ellen Davis about how the ketogenic diet can improve your health, and the one food that cancer likes to feed on the most.|
This recipe is from Fight Cancer with a Ketogenic Diet by Ellen Davis. I read this book because a friend of mine is fighting cancer and she recommended this recipe for bread. I learned a lot about food from reading this book, including many things about what raises blood sugar that I didn’t know before (did you know protein can raise blood sugar under specific conditions?).
This is a great recipe that actually produces a very bread-like roll that can be used like dinner rolls or burger buns. If you want to make a sandwich, this functions and tastes like wheat bread. It’s even got a bit of a crust and chewy inside. And it turns purple when it bakes (my favorite color)! Find more of Ellen’s recipes at www.ketogenic-diet-resource.com/low-carb-recipes.html
I LOVE these crackers. Even better than wheat crackers. They are crispy and crunchy, easy to make, and remind me of the seeded flatbread at Brio restaurant that I adore and no longer eat.
This recipe was inspired by a technique I read about on a food blog called Green Kitchen Stories, from the UK. They have a lot of great recipes, but you need to pick and choose as most of the recipes contain ingredients I’m not eating. I love looking a food blogs, though, because I get ideas that I can apply to my own list of health-giving foods, and I learn new techniques.
These crackers are absolutely delicious plain, with no seeds. But this dough is so versatile I’m already thinking of other things to add to it.
Here’s the basic recipe.
By the way, you can make this with any combination of nuts and seeds. I’m giving you the specific nuts and seeds I used that resulted in a cracker that tastes very much like wheat. But you can use any combination, as long as it adds up to 2 cups.