After 3 tries I think I finally have it! These grain free honey sweetened muffins have been a great addition to our family favorites. I've been enjoying them post workout, my husband eats them for breakfast on his way to work, and when I send one to school with Isaac I know he is getting a good solid full protein snack (without all of the funky gums and fillers that usually come with gluten free baked goods). They are slightly more dense than your usual fluffy muffin and they stay quite moist over a couple of days if stored in an air tight container. I used the Honeyville Almond flour. I tried the recipe with both blanched and unblanched almond flour and they both worked well. Enjoy!
ingredients:
1 1/2 cups almond flour
3/4 cup buckwheat flour
1/2 cup ground chia flour (seeds ground into a flour)
2 1/4 teaspoons baking powder
3/4 teaspoon sea salt
3 teaspoons cinnamon
1/4 teaspoon cardamom
1 cup apple sauce
1/2 cup honey
2/3 cup milk or milk substitute (I used coconut milk)
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean powder
4 tablespoons coconut oil or ghee
preparation:
Preheat oven to 350 degrees and line trays with paper muffin cups. Add all dry ingredients to a food processor and pulse until well combined. Add wet ingredients and oil. Process for 1-3 minutes making sure all oil is fully incorporated. Measure 1/4 cup batter in each muffin tin making sure to smooth out the tops. Bake at 350 for 35 minutes. Let cool completely before eating (if you can...they are best that way and will not be as wet once cooled).
yield: 12 muffins
Source: www.phytofoods.blogspot.com
6 comments:
Really amazing blog. Wonderful design. Thank you for sharing. Great Pics.
Delicious!
These look yummy. Question on the chia seeds - is that 1 1/2 cups of ground chia seed "flour"? Or 1 1/2 cups of chia seed that you then grind? I know that it expands quite a bit when ground.
That would be 1/2 cup chia flour (not 1 1/2). I just noticed the recipe had an error!!! Only 1/2 cup ground seed "flour". Whew, thanks for getting my attention!
We made these, using 1-1/2 cups chia flour :-). They were tasty, but the texture was a little gelatinous the second day, similar to the way porridge with chia turns out (though obviously not as wet). They tasted fine and my daughter liked them the first day. With 1 1/2 cups chia, I certainly only recommend eating one because they are dense and filling! :-). We'll try it again with the corrected version because it's a muffin I can eat too! The starches in regular gluten free muffins do not agree with my stomach at all. It was worth the experiment!
Jennifer,
Im sure they are SO much better with only 1/2 cup chia flour. I have been making them for a couple of weeks now and love them. Sorry for the mix up....I need a little editor to follow me around!
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