Breads + muffins

gluten-free pizza dough

Breads + muffins, Gluten free, Recipes
Apr 17

This pizza dough comes together in mere minutes, is über nourishing and crazy yum!  It comes from one of my favorite cookbooks, A Modern Way To Eat by Anna Jones.  

1         medium cauliflower, cut into large pieces
1         cup almond flour
1         cup gluten-free oats
2         pasture eggs, beaten
pinch of oregano
sea salt and freshly ground black pepper

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  

Blend the cauliflower in a food processor until it has a fine, rice-like texture.  Put it into a mixing bowl, add the almond flour, oats, oregano, salt and pepper, and mix together.  Form into a ball.  Place the ball of dough in the middle of the baking sheet and flatten it out with your hands or a rolling pin to about 1/4 inch thick.  Bake for 25 minutes, until just golden.  

blackberry morning muffins

Breads + muffins, Gluten free, Recipes
Oct 27

This recipe is from Amy Chaplin…….I made a couple of changes, which seems to happen with every batch, but either way these are so perfect with each and every ingredient full of beneficial nutrients.

1 1/2     C sprouted spelt flour
2           T  soaked chia seeds
1           T  aluminum-free baking powder
1/2        C  almond milk 
1/3        C  finely ground corn grits (optional)
zest       of one orange
juice      of one orange
1/3         C melted and cooled coconut oil
1/3         C  grade B maple syrup
1            T vanilla extract
1/4         t  sea salt
1-2         C blackberries or berry of your choice

Preheat oven to 375 degrees.   Line a muffin pan with cupcake liners and set aside.

Soak the chia seeds in the almond milk while you prepare the mix.  Grind corn grits in a spice grinder if using.  If not, increase the flour by 1/3 C.  Add it and the other dry ingredients to a mixing bowl and whisk together.

In a separate bowl, add the orange zest, orange juice, coconut oil, maple syrup, vanilla and salt to the chia seed mixture.  Whisk to combine.  Add the dry ingredients and stir until mostly combined; add berries and gently stir to incorporate.

Spoon batter into muffin cups and fill to the top.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Remove from the oven and allow to sit for five minutes before removing from muffin tin to cool.  

sprouted spelt + chia banana muffins

Breads + muffins, Recipes
Jun 13

These are as nourishing as they are delicious!  You can omit the chia seeds if you want, but I find their little subtle crunch irrestible.  This recipe is from one of my all-time favorite cookbooks, The Family Cooks by Laurie David.

4           bananas
1           pasture egg, beaten
1/4c      melted refined coconut oil
1/2c      honey……at the most.  I usually use less
1 1/2c   sprouted spelt flour 
1t          baking soda
1t          ground cinnamon
1/2t       fine salt
2-3T      chia seeds, soaked.

Preheat the oven to 350 degrees.  Line your muffin tin with paper liners or oil it very well.  
Mash the bananas to your preferred consistency, either chunky or very fine.  My boys only go for the finely mashed.
Add the beaten egg and honey and stir to combine.   Add the remaining ingredients making sure the melted coconut oil is last.  I don’t like the warm oil to interact directly with the egg.  Fill your muffin cups and bake for about 18 minutes or until a toothpick inserted in a muffin comes out clean.  Allow to cool for a few minutes and watch them disappear!

zucchini + carrot muffins

Breads + muffins, Recipes
May 08
1    cup all-purpose whole-wheat flour
  • 1/4 cup brown rice flour
  • 1/4 tsp. fine sea salt
  • 1    tsp. baking powder
  • 1/2 tsp. baking soda
  • 2    tsp. ground cinnamon
  • 1/3 cup melted, refined coconut oil (refined has a neutral coconut flavor)
  • 1/3 cup maple syrup
  • 1    egg or egg replacer
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini

 
Preheat oven to 350 degrees F.  Line muffin cups with liners.   In a mixing bowl, combine the flours, salt, baking powder, baking soda and cinnamon.  In a separate bowl, whisk together the oil, syrup and egg or prepared egg replacer.  Add the liquid mixture to the dry ingredients and mix until combined.  Now, add the carrot and zucchini, and stir until evenly incorporated.  Fill the muffin liners to ¾ full and bake for 15-18 minutes or until a toothpick inserted comes out clean.