By Jen, on May 5th, 2013 
I’ve been experimenting in the kitchen, baking all sorts of things using almond flour in place of wheat flour. I had success with recipes like cookies and fruit crisp…muffins were a different story! I had to tinker with this recipe (a lot) to get a muffin that I liked. When I made the muffins using only almond flour, the texture was wet and mushy. The fix? Adding a small amount of tapioca flour to absorb extra moisture and help with browning.
Have you been baking with almond flour? If you have any tips or tricks, I’d love to hear them.
Almond Flour Banana Muffin Recipe
1 cup almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 large egg, beaten
2 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon virgin coconut oil
3/4 cup well mashed ripe banana
1/2 teaspoon pure vanilla
Preheat oven to 350 degrees F. Grease 6 regular size (2 1/2-inch) muffin cups.
In large bowl mix almond flour, tapioca flour, baking powder and salt. Set aside.
In medium bowl mix egg, sucanat, coconut oil, banana and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins.) Cool completely in pan. (The muffins are fragile when warm, so be sure to let cool before removing from pan.) These dense and hearty muffins make a great breakfast or snack.
Makes 6 muffins
More Almond Flour Recipes:
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe
Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
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By Jen, on April 24th, 2013 
Teeny tiny tapioca? Not quite. These pudding cups are made with chia seeds. The tiny seeds soak up liquid (in this case, a mixture of coconut and almond milk), forming a thick and slightly chewy pudding. If you’re already a fan of drinking chia, you’ll like this pudding.
Many chia pudding recipes add sweetener to the pudding mixture. I prefer to leave it out and drizzle maple syrup over the pudding, if needed, depending on the toppings I add.
Chia Pudding Recipe
1 1/4 cups almond milk (I use homemade)
1/2 cup canned coconut milk
1/2 teaspoon pure vanilla
pinch fine sea salt
1/4 cup chia seeds
Topping Suggestions:
Fresh fruit such as strawberries, mango, banana
Pure maple syrup
Chopped toasted almonds
Ground cinnamon
Shaved dark chocolate
Shredded coconut
In a large bowl whisk together almond milk, coconut milk, vanilla and salt. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened the chia pudding is ready to eat. The chia pudding can also be spooned into individual glasses or bowls and stored in the refrigerator for a day or two. Add desired toppings before serving.
Makes 4 to 6 servings
Recipe Links:
Chia Seed Pudding from Deliciously Organic
Vanilla Chia Pudding from Martha Stewart
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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on April 14th, 2013 
Roasted carrots make this soup extra sweet and flavorful. Coconut milk adds richness and a creamy, smooth texture. (vegan, dairy-free recipe)
Vegetarian Roasted Carrot Soup Recipe
2 pounds carrots
2 tablespoons olive oil, divided
1 large white or yellow onion, chopped
1 Anaheim pepper, seeded and chopped
2 cloves garlic, halved
5 cups water
1 1/2 teaspoons fine sea salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
Dash cayenne pepper
1 cup canned coconut milk
Preheat oven to 375 degrees. Scrub and peel carrots. Cut into chunks. Mound carrots on a large shallow baking pan. Drizzle with 1 tablespoon oil; stir to coat. Spread carrots in a single layer on pan. Bake 50 to 60 minutes until carrots are tender and lightly browned, stirring occasionally.
In large pot, heat 1 tablespoon oil over medium heat. Add onion, Anaheim pepper and garlic; cook 5 minutes until softened, stirring occasionally.
Add water, roasted carrots, salt, coriander, cumin, ginger and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium-low heat until hot, stirring frequently. Serve with a sprinkling of freshly ground pepper.
Makes about 6 cups soup
Recipe Links:
Spiced Carrot Cauliflower Soup from Weelicious
Pumpkin Black Bean Soup
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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on March 17th, 2013 Go on, fill your glass with a green drink. These smoothie and juice recipes get their color naturally from good things like fresh spinach, avocado, kale, celery and matcha tea powder.
 
Spinach and Avocado Green Smoothies -made with fresh spinach, avocado and mango
Green Lemonade Juice -made with kale, celery, apple, ginger and lemon
Good and Green Smoothies -made with spinach, mango, and banana
Matcha Mango Smoothies -made with matcha tea powder, mango and yogurt
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Welcome Hi there, my name is Jen. Eating Clean Recipes is my healthy recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I follow a plant based diet, so fresh and natural foods are my ingredients of choice. I hope you enjoy these healthy vegetarian recipes and easy vegan recipes. Thanks for visiting.
All text and photos © 2009-2012 Food Fix, LLC
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