(Right before the virus took over our lives, I had planned to post Part 2 of my review of Paleo Harvest by Nicole Bond. (For the review, click on my link: https://www.menupause.info/paleo-harvest-a-…le-bond-part-one/)
I became distracted by the sad news and all the suggestions to stay safe, so I forgot to post a sample recipe, which I have now made 3 or 4 times, and instead of muffins, I have been baking them in a small (8″X8″) baking pan, since I was running out of liner cups for my muffin tin. Just as good! (I like using the liners, even though the recipe does not specify to do so.) With so much extra time being at home, I am baking more. Nothing like homemade muffins!
YIELD: 10 muffins
4 eggs, omega-3
1/4 cup light coconut milk
1 1/2 cups almond flour (about 6 ounces)*
1/4 cup chia seed flour (about one ounce), or flax seed flour
1 teaspoon baking powder
3 tablespoons xylitol, or to taste
2 tablespoons olive oil
1 tablespoon vanilla extract
5 tablespoons fresh blueberries
olive oil spray
1. In a medium-size mixing bowl beat the eggs with an electric hand-mixer. Mix in the coconut milk, the almond flour, the chia seed flour, and baking powder. Blend to obtain a smooth consistency.
2. Sweeten with xylitol to taste and mix in olive oil and vanilla extract.
3. Fold the blueberries into the muffin mixture, using a fork.
4. Spray 10 muffin molds (2.5 inch diameter) with the olive oil and fill with the mixture (3/4 full).
5. Bake in a hot oven at 320°F (60° C) for around 35 minutes, or until the muffins are a golden brown in color. Check for doneness.
*I recently learned that some almond growers use pesticides on their groves that kill the bees. I now use organic almond flour.