These muffins were delicious, moist and free of sugar, wheat and dairy! I got the main recipe from powerhungry.com/2013/05/paleo-almond-flour-muffins-master-recipe and just adapted it to suit! Below is the recipe I used:
- 2 1/2 cups almond flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/3 cup mashed banana (you can also use unsweetened pureed apple/pear)
- 3 tbs freshly squeezed juice from oranges (can also use 2 tbs orange and 1 tbs lemon)
- 2 tbs melted coconut oil or light, mild olive oil
- 1 tsp vanilla extract
- zest of 1 lemon
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/4 cup chopped dates
- 1/4 cup grated carrot
- 1 handful of chopped pecans
Preheat oven to 180 degrees celcius. Brush muffin tins with olive oil (I used mini muffin tins). In a large bowl, whisk the dry ingredients (almond flour, baking soda, salt and spices). In a small bowl, whisk the wet ingredients (eggs, banana, orange juice, olive oil, vanilla exract and lemon zest). Add the wet to the dry and mix until blended. Finally add the dates, carrot and pecans and stir to combine. Divide the batter evenly among the cups. They will rise a little so don’t overfill. Bake 14-18 minutes until set at centre and golden brown at the edges. Move to a cooling rack and cool in tin for 30 minutes and remove.
These are great little snacks for lunches, my kids love them and they freeze really well so a big batch goes a long way!
I made these to take to my Dad and Stepmum’s for dessert as a thank you for babysitting, but mainly to highlight things can still taste good without sugar! They were great, so I thought I should share the recipe. The recipe below will serve three people, please adjust quantities accordingly if feeding more than three.
- 1 pear, cored, peeled, sliced thinly
- 1 apple, cored, peeled, sliced thinly
- small handful of sultanas
- large handful of frozen berries
- 1/2 tsp cinnamon
- tiny sprinkle of nutmeg
- 3 tbs threaded coconut
- 3 tbs creamed coconut (coconut butter or manna)
- 3 tbs almond flour
Preheat the oven to 180 degrees celcius. In ramekins, layer the pear and apple with cinnamon, nutmeg, sultanas and frozen berries, taking care to have a fairly even layer of apple and pear for the top layer. Sprinkle the coconut over the top layer. In a small bowl, use your fingers to crumble the creamed coconut and almond flour together, cook in the oven for 15-20 minutes or until brown on top.
This is a great family friendly meal. We had miniature pumpkins at our local supermarket, so I have used them in this recipe and they were amazing! Brussel sprouts cooked in a little olive oil, balsamic vinegar and bacon would have been great with this dish as well! The quantities below fed 4 of us with leftovers, which we used for lunch the next day.
- 1 x 1.6kg whole free range chicken
- 1 lemon, cut into 4 wedges
- 2 stalks of rosemary, approx 10 cm long
- 1 miniature pumpkin, washed and cut into wedges
- 1 sweet potato (kumara), washed and cut into chunks
- vegetables for serving
- olive oil
- salt and pepper
Preheat the oven to 240 degrees celcius. Wash the chicken, pat dry with paper towel and brush with a little olive oil, salt and pepper. Place the rosemary and lemon wedges inside the chicken, squeezing the lemon wedges to release some of the juice into the cavity before dropping them in. Place the chicken into a shallow dish or roasting dish and reduce the oven to 200 degrees celcius. Cook for 1 hour and 20 minutes, covering with tinfoil and resting for 15 minutes prior to serving.
Toss the pumpkin wedges and kumara chunks in a little olive oil and place on an oven tray covered in tinfoil, adding to the oven when the chicken has been cooking for 45 minutes.
Serve with steamed vege.
I’m including this recipe because the hardest part of making breakfast look good when poaching eggs, is the eggs, for those of us who are not trained chefs that is! So here is how I do it, to get them looking cafe fresh. The recipe below serves one, adjust quantities accordingly.
- 2 eggs
- 2 rashers bacon, sugar free/pastured
- 1/4 of an avocado
- 6 drops vinegar (optional)
Place the bacon under a preheated grill or dry fry in a non stick frying pan. In a medium saucepan, fill with 2/3 of water and bring to the boil; add a shake of salt and vinegar if using. Break one egg carefully into a saucer, stir the water around quickly and add the egg to the water, then gently add the next egg. Turn the heat down and cook slowly, 3-5 minutes until set, lifting carefully out with a slotted spoon or fish slice. If you have some avocado oil and lemon juice, a drizzle over the top of the eggs adds some nice flavour!
This is a great cafe style weekend breakfast, perfectly suited to espresso coffee from my Bialetti! Saturday is one of the few days I get to have a lazy start and with young children, we don’t often get organised in time to get off to a cafe for breakfast, so this is the next best thing. Actually I think it is often better, as we don’t have to get out of our pyjamas if we don’t want to!
For the Sweet Potato Fritter recipe, Click me, just be sure to leave out the parmesan if you aren’t eating dairy. The recipe is gluten free and lactose free if omitting the cheese. This recipe will serve 2 people, please adjust quantities accordingly.
I also used:
- A handful of black olives
- 1/2 an avocado, sliced
- 8 rashers of sugar free, pastured bacon
- 2 eggs, poached
Once the fritters are cooking, grill the bacon and place some lettuce and avocado on a plate for serving. Stack the bacon and fritters on top of each other, top with a poached egg. Place some olives around the plate and serve with a couple of wedges of lemon.