Grain-Free Apple Cinnamon Muffins

These muffins are made with almond flour and are a wonderful substitute for people who can't have gluten or are watching their carbs.  They are packed with protein and make a great quick breakfast or afternoon snack.  This recipe includes a streusel-like topping made with pecans, butter and honey.  The topping can be omitted if preferred.  One batch makes 16 muffins. They can be stored in an airtight container at room temperature for 3 days or in the freezer for 2 months.

Dice one medium honeycrisp or other baking apple.
Set aside.

Finely chop pecans to make 3/4 cup.

Melt 1 Tablespoon organic butter over medium heat.

Add pecans, 2 Tablespoons honey and 1/4 teaspoon cinnamon.

Stir well to combine and cook for 2-3 minutes.
Set aside.

Place 3 cage-free organic eggs and 1/2 cup honey in mixer.

Mix on medium-high for 3 minutes.

Add 2 1/2 cups almond flour, 2 Tablespoons butter melted, 2 Tablespoons plain yogurt,
1/4 teaspoon salt, 1/2 teaspoon baking soda and 1/4 teaspoon cinnamon.

Mix until well combined.

Add diced apple.

Mix on low speed until combined.

Line muffin pan with paper liners or use silicone baking cups.
Fill 2/3 full with batter.

Top with pecan streusel topping.
Bake at 375 for 15-20 minutes until golden and baked through.

Remove from oven and let cool.

Enjoy!

Gluten-Free Crackers

These crackers are great eaten alone or with a dip or spread.  I like to use the almond flour from Trader Joes and extra sharp cheddar cheese.  There are a few extra steps when baking but it is worth it for a homemade gluten-free cracker.

Place 2 cups almond flour, 2 cups shredded cheddar, 1 tsp baking soda,
1 tsp dried thyme, 1/4 tsp cayenne pepper, 1/4 tsp sea salt
and 1/3 cup cold water in food processor

Blend until a soft dough is formed

Cover dough and place in refrigerator for 30 minutes

Use about 1 tsp of dough and roll into balls
Place on silpat or parchment paper lined sheet pan

Cover the bottom of a juice glass with plastic wrap
Press each ball of dough until flat
Bake crackers in oven at 300 for 30 minutes
Remove from oven and let sit for 5 minutes then flip crackers over
Turn oven down to 200 and bake for 30 more minutes
Turn off oven and leave crackers in oven until cool
Store cooled crackers in an airtight container

Enjoy!

Grain-Free Bread

When I couldn't eat any grains I experimented with a lot of grain-free bread recipes.  This one is by far the best I've made.  It is the Pumpernickel Bread from the book "Healing Foods, Cooking for Celiacs, Colitis, Crohn's and IBS" by Sandra Ramacher.  It is wonderful toasted with peanut butter, bananas, and honey or used for sandwiches of any kind.

1 cup walnuts
1/4 cup sunflower seeds
4 cups almond flour
1/2 tsp salt
1 tsp baking soda
3 eggs
1/3 cup butter, softened
1 tsp honey

Preheat oven to 300.
Lightly butter a loaf pan or line with parchment paper.
Place walnuts and sunflower seeds in a food processor and chop for 5 seconds.
Add almond flour, salt and baking soda and mix.
In a separate bowl whisk eggs, butter and honey until fluffy.
Add egg mixture to food processor and process until well combined.
The dough will be thick and heavy.
Spread dough into loaf pan and bake for 1 hour or until top is browned and cracked.
The bread will be firm to the touch.
Let cool for 10 minutes.
Remove from pan and cool on wire rack.
Refrigerate in an airtight container for up to 1 week or slice and freeze.

walnuts and sunflower seeds

chopped for 5 seconds

almond flour from Trader Joe's

eggs, butter and honey

whisked

thick dough

pressed in loaf pan to bake

enjoy
 

Sandra Ramacher's book