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 October 27th, 2012% 
Pumpkin meets chocolate in these chewy oatmeal cookies. This small batch recipe makes just 16 mini cookies- perfect when you crave a sweet treat but don’t want to be haunted by dozens of cookies in your kitchen.
To make the dough, simply stir together pumpkin puree (homemade or canned), virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, cinnamon and sea salt. Add chunks of chocolate and you’re ready to bake.
Pumpkin Oatmeal Chocolate Chunk Cookies Recipe
1/4 cup pure pumpkin puree
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup chopped bittersweet or semisweet chocolate or chocolate chips
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.
Add oats, almond meal, cinnamon, and salt; mix well. Stir in chocolate.
Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)
Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.
Makes 16 small cookies
Tip: The dough isn’t as stiff as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
For vegan cookies, make with vegan chocolate.
Recipe Links:
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Product Links:
Bob’s Red Mill Almond Meal, Almond Flour
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By Jen, on October 20th, 2012%
Unbelievable. October is almost over and I’ve yet to post a pumpkin recipe. Shameful.
Oh well. There’s still time for pumpkin goodness…starting with this simple and satisfying recipe for spiced pumpkin granola.
It’s a cinch to make. Simply combine oats, pecans, spices and some salt.
Then stir in a mixture of pumpkin puree, pure maple syrup, virgin coconut oil and vanilla. Canned or homemade pumpkin puree will work. Use whatever you have on hand.
Spread in a pan and toast in the oven. In about an hour, you’ve got pumpkin granola. Snack on it. Breakfast with it. Gift it. Have fun with it.
Pumpkin Spice Granola Recipe
3 cups old-fashioned rolled oats
1 cup pecan halves or pieces
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Dash ground cloves
1/4 teaspoon fine sea salt
1/3 cup pure pumpkin puree
1/2 cup pure maple syrup
3 tablespoons melted virgin coconut oil
1 teaspoon pure vanilla
Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.
Place oats, pecans, cinnamon, ginger, nutmeg, cloves and salt in a large bowl; stir to mix.
Combine pumpkin puree, maple syrup, coconut oil and vanilla; stir until well mixed.
Add pumpkin mixture to oat mixture; stir well to combine. Spread mixture in prepared baking sheet. Bake 45 minutes, stirring every 15 minutes. Bake 10 to 20 minutes more or until deeply toasted, stirring every 5 minutes. (Ovens vary. Check often and be sure to stir. I baked mine 60 minutes. You’re looking for the moist granola mixture that initially goes in the oven to dry out, crisp up and brown. Be careful not to burn.)
Let cool completely. (Granola will become more crisp once cooled.) Store in an airtight container at room temperature.
Makes about 4 cups
Recipe Link:
Almond Butter Granola
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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on August 5th, 2012% 
I’m a big fan of small batch baking. A few months ago I posted a recipe for Oatmeal Chocolate Chip Cookies made with mashed banana, almond meal and old fashioned oats. Since banana seems to be a love it or hate it ingredient in cookies, I promised an applesauce version of the recipe. Here’s the cookie recipe using applesauce in place of the banana and dried fruit in place of the chocolate.
The cookies are soft from the applesauce, and a bit chewy from the oats. They’re like apple cinnamon oatmeal in cookie form.
Applesauce Oatmeal Cookies Recipe
1/3 cup unsweetened applesauce, room temperature
2 tablespoons virgin unrefined coconut oil, melted (liquid)
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/4 cup chopped dried apple, dried cranberries or raisins
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In medium bowl stir together applesauce, coconut oil, maple syrup and vanilla until well blended.
Add oats, almond meal, cinnamon, ginger and salt; mix well. Stir in dried apples.
Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)
Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.
Makes 16 small cookies
Tip: The dough isn’t as thick as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. (You may need to push the mound together with your fingers.) If the dough appears too dry to hold together, try stirring in an additional 1 to 2 tablespoons applesauce.
Product Links:
Bob’s Red Mill Almond Meal, Almond Flour
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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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