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Almond Flour Banana Muffin Recipe

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

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Leave a comment   Baking, Breakfast   , , , , , , , , , ,  

Chia Pudding Recipe

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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Leave a comment   Breakfast, Desserts, Vegan   , , , , , , , , , , , , ,  

Chocolate Hazelnut Granola Recipe

By Jen, on February 5th, 2013%

All around the globe, people that crave the combination of chocolate and hazelnut are celebrating World Nutella Day. I observed this most delicious holiday by indulging in a bowl of homemade chocolate hazelnut granola. This Nutella inspired granola gets it’s flavor from natural cocoa powder, plenty of toasted hazelnuts, pure maple syrup and virgin coconut oil. The best part? It turns the milk in your cereal bowl chocolatey…that’s reason to celebrate.

Chocolate Hazelnut Granola Recipe
3 cups old-fashioned rolled oats
3 tablespoons unsweetened natural cocoa powder
3 tablespoons virgin coconut oil
3 tablespoons creamy almond butter
1/3 cup pure maple syrup
1/4 teaspoon fine sea salt
1/2 teaspoon pure vanilla
1 cup coarsely chopped hazelnuts (toasted and skinned)

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats in a large bowl; set aside.

In a small saucepan combine cocoa, coconut oil, almond butter, maple syrup, salt and vanilla. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm cocoa mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 5 to 10 minutes more or until dry and toasted. Stir in hazelnuts. Let cool completely. (Granola will crisp during cooling.)

Store in an airtight container at room temperature.

Makes about 4 cups

More Chocolate Hazelnut Goodness…

 
Chocolate Hazelnut Brownie Bites

Chocolate Hazelnut Bark


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This chocolate hazelnut recipe is part of World Nutella Day. You can see more recipes in the round-ups at Ms. Adventures in Italy and Bleeding Espresso. (This in not a sponsored post, but a nod to the delicious combination of chocolate and hazelnut.)


Leave a comment   Breakfast, Vegan   , , , , , , , , , , , ,  

Pumpkin Spice Granola Recipe

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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2 comments   Baking, Breakfast, Eat Clean Recipes, Vegan   , , , , , , , , , , , , ,  
 
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