I really love pumpkin and my paleo pumpkin bread is a staple in this house, well used to be before I went on my challenge. SO that got me to thinking and baking and creating and…
Sneak peak at my breakfast this morning!
I made half plain and half with raisins (I prefer the raisin) My kids love them with chocolate chips! So it depends on your market I guess
Serves: 12-14 regular sized muffins/ 24 mini muffins/ 6 jumbo
- 1/2 cup of coconut flour
- 1/2 cup of coconut oil (melted)
- 1 can (15oz) organic pumpkin
- 6 eggs (room temperature)
- 3 Tbsp. honey
- 11/2 tsp. of cinnamon
- 2 tsp. vanilla extract
- 1 tsp. of allspice
- ½ tsp. of ground cloves
- ½ tsp. of baking powder
- handful of raisins or/and chocolate chips (optional)
- Preheat oven to 350*f
- Mix coconut flour and oil and let sit for 5 mins to do it’s thing (absorbtion)
- Add other ingredients and mix well.
- Divide batter into lined or oiled muffin pans
- Bake for 40 minutes or until toothpick comes out clean.
- Leave to stand and cool for as long as you can
- THEN devour!!
Which grain-based food do you think most people miss when starting a Paleo lifestyle? I missed cereal more than anything else, but apparently the majority of people miss BREAD! I can see why. Sandwiches are the usual lunch food for a lot of folks, small and large alike. Bread is the starter at a lot of restaurants and who doesn’t love toast for breakfast? So, do you have to go bread-free when you start eating Paleo? Most certainly not! When just beginning to eat Paleo foods, you may want to recreate some of your grain-based comfort foods to make the transition easier.
Many of the grain free bread recipes I found use almond flour as the base, but I did find a few that were nut free. Also, you can substitute sunflower seed flour for almond flour cup for cup, but keep in mind that sunflower seeds will turn green when mixed with baking soda…tastes the same, but the bread will have a greenish color.
When making recreations of grain based foods you may want to keep in mind the words of the Paleo Mom “I think recipes like this are great for kids, athletes, and very healthy individuals who can handle more carbohydrates (like those in tapioca and arrowroot flours) and have no reason to steer clear of almonds (which have a high omega-6 and phytic acid content). Think of this as a special treat rather than a staple.”
Nut based breads
Northwest Cavegirl’s yeast-free Sandwich bread – almond and coconut flour
Elana’s yeast-free bread with almond and coconut flour
Paleo Mom’s Almond flour yeast bread
Urban Poser’s Sourdough bread
Urban Poser’s Flatbread with cashew cheese
Health extremist’s Almond and coconut flour bread – yeast free
Coconut flour based bread
Real Sustenance’s Grain, egg, yeast and nut free flat bread
Paleo Mom’s Grain and nut free yeast bread
‘Tis the season for apple cider! One of my favorite drinks during the holidays is Warm Mulled Apple Cider. For Thanksgiving Dinner the last few years I’ve pulled out the crock pot and filled it with apple cider and mulling spices and let it sit on Low most of the day. Young and old alike love a mug of this golden yumminess.
This morning when I got up, I was in the mood to make muffins, and once I looked into the fridge and saw the jug of apple cider, I knew just what kind to make. Apple Cider Muffins! I was also sadly lacking in my usual muffin starter of almond flour, so I used coconut flour instead. They turned out very apple-y and cinnamon-y and were a big hit with both small and large family members!
Apple Cider Muffins
1 C apple cider (I prefer organic unfiltered unpasteurized and local!)
1/2 C coconut oil – melted
4 eggs – separated
1/4 C maple syrup
1 C coconut flour
1 T cinnamon
1/2 t ground cloves
1 t baking soda
Preheat oven to 350F. Core, peel and dice apples saving peel to use. Separate eggs. In a blender add apple peels, apple cider, egg yolks and maple syrup. Blend until mostly smooth. In a small bowl, beat eggs to soft peaks and set aside. In a larger bowl, combine coconut flour and coconut oil; let sit for a few minutes allowing flour to absorb oil. Add blended mixture to coconut flour mixture then add cinnamon, cloves, baking soda and diced apples. Lastly fold egg whites into mixture. Scoop 1/4 cup of mixture into lined muffin tins. Bake for about 25 minutes or until muffin is slightly firm when you press on the top.