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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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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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.)
By Jen, on January 5th, 2013% 
Quinoa is a staple in my kitchen. It makes a filling breakfast, an easy side dish or a hearty lunch.
My favorite way to use quinoa is to make salads. Simply start with some cooked quinoa (white, red, black- whatever you have on hand) and stir in seasonal vegetables or fruits. Dress with a simple vinaigrette and add some herbs or spice for flavor. That’s all it takes to make a great meal.
My latest quinoa salad creation makes use of colder weather produce. It includes roasted butternut squash, baby kale, apples, and almonds in sherry-orange dressing.
Kale and Roasted Squash Quinoa Salad Recipe
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon fine sea salt
freshly ground black pepper
2 cups cooked, cooled quinoa
2 cups fresh baby kale, coarsely chopped
1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji)
1/3 cup coarsely chopped toasted almonds or pecans
Sherry-Orange Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon sherry vinegar
small pinch dried thyme leaves, if desired
salt and freshly ground pepper to taste
First, roast the squash. Heat oven to 375 degrees F. Peel and remove seeds from butternut squash; cut into 3/4-inch chunks. Toss chunks of squash with olive oil; sprinkle salt and pepper. Spread in a single layer on a large rimmed baking pan. Bake 15 minutes; stir. Bake 15 minutes more and then check squash for doneness. Squash should be tender and lightly browned when done. If needed, bake 5 to 10 minutes more. Let cool.
Next, combine the salad ingredients. In a large bowl combine cooked quinoa, roasted squash, baby kale, apple and almonds.
Make the Sherry-Orange Dressing. In a jar combine olive oil, orange juice, sherry vinegar, thyme, salt and pepper. Cover and shake well. Pour the dressing over the salad and mix well. Taste salad and add more salt and pepper, if needed.
Makes about 6 cups salad
Note: I used a modest amount of quinoa because I wanted the salad to be mostly produce. If you prefer a salad with more quinoa, add an additional 1 to 2 cups cooked quinoa.
Recipe Link:
Black Quinoa Salad with Radish and Avocado
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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.
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