Sorry for the recipe hiatus, friends. And sorry for the silly title, I just couldn’t resist. We’ve been crazy busy DIYing (an official term) our roof! It’s true. It’s also a big freaking deal.
Here’s proof in case you don’t believe me. This is about 5 days into the project.
Anyway, this post isn’t about roofing, it’s about muffins. Muffins you can feel good about eating, with little chunks of apple inside. Gluten-free, as always.
But first, a word on some of the ingredients.
Blanched almond flour – cooking with almond flour is freaking awesome. It produces the same texture as traditional breads, without all the negative consequences. The only problem is that you may have trouble finding it. Especially the blanched stuff (blanched means the nuts have been soaked and the peels have been removed). I usually get my stuff from Trader Joe’s but it isn’t blanched. The author of the recipe I present here is very strict about it being blanched flour and says DO NOT use “Bob’s Red Mill” brand. The flour I used for this recipe was given to me by a friend, so I’m not sure what brand it is, but it worked great! I think you’ll be alright with whatever blanched almond flour (minus Bob’s, I guess) you can find.
If you’re not yet off regular flour QUIT THAT BUSINESS RIGHT NOW. Even if you “only eat whole wheat,” don’t believe the hype; it’s all the same. You’ll lose weight and feel better too, I swear. Check out the Wheat Belly Blog for more info and inspiration.
Arrowroot powder – this is used as a thickener in most recipes. I was a little surprised to see this recipe call for 1/4 cup as most only ask for a couple of tablespoons. I bought about three cups worth several years ago in the bulk section of a health food store and I’m still cooking from it.
Agave nectar – a lot of people, especially raw foodists, hype this stuff but I’m not so sure. It has more fructose in it than high fructose corn syrup and is heavily processed. I prefer to use honey or maple syrup in recipes. You could always substitute a healthy sugar like rapadura too. Even brown sugar would have fantastic results.
Alright, I think we’re ready to go.
Gather yo shit..
Cinnamon Apple Muffins from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
Makes 10-11 muffins
2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup arrowroot powder
1 teaspoon ground cinnamon (I used 2 teaspoons)
1/4 cup grapeseed oil
1/2 agave nectar (I used 1/4 agave and 1/4 honey)
1 large egg
1 tablespoon vanilla extract
2 medium apples, diced into 1/4 inch cubes (the original recipe says to peel the apples, but I say that’s where all the nutrition is)
Preheat oven to 350. Line 10 muffin cups with paper liners.
In a large bowl, combine the almond flour, salt, baking soda, arrowroot powder, and cinnamon. In a medium bowl, whisk together the oil, agave nectar, egg and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the apples. Spoon the batter into the prepared muffin cups.
Bake until muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean – anywhere from 20-35 minutes. Let muffins cool in pan for 30 minutes, then SERVE.
I listened to this while writing this post. I’m obsessed right now.
PS – I understand we have some new readers? You guys are the bomb.