Lately I've been experimenting with grain free cooking. Cutting almond flour with ground cashews produces unexpectedly good results for baked goods, and is much more nutrient dense than the starchy gluten free flours typically used in gluten free baking.
This recipe was inspired by Elana Amsterdam's recipe for Banana Blueberry Muffins in The Gluten Free Almond Flour Cookbook. These muffins are loaded with protein and only sweetened with fruit. I like to keep any extras sealed in a ziplock in the freezer.
1 1/4 cup almond flour
1 1/4 cup raw cashews
1 tsp baking soda
1/4 tsp sea salt
2 cups mashed bananas
2 large eggs
2 tbsp oil (I prefer using coconut oil in my baking, but lately have been using sunflower to lower phenols)
12 small strawberries or pieces of strawberry
Preheat oven to 350 degrees. Process cashews in food processor with sharp blade until ground into meal. Add almond flour, soda and salt and process well. Add mashed bananas, eggs and oil and process until fully mixed. Pour into greased or lined muffin pan. Place one strawberry (or piece of) in the middle of each muffin and press slightly until it's submerged in the middle. Bake for 20 minutes or until a toothpick comes out clean. Makes 12 muffins. Source: www.foodsensitivityjournal.com