Friday, July 8, 2011

Grain Free Banana Strawberry Muffins

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.

Ingredients:

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

Directions:

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

This post has been shared with Slightly Indulgent Tuesday and Monday Mania.

3 comments:

  1. I had already cut way back on any grains for myself and recently eliminated them entirely from my diet for the simple reason that I feel better that way.

    I cannot eat chicken eggs, and even tried the duck eggs with no success. I am very interested in your comment about now being able to eat eggs since going grain-free. !!!???

    How long did that take, and what prompted you to re-try them if you'd previously been having a problem with them?

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  2. I love how there is a little strawberry surprise in the middle of these muffins!

    I'm kind of clueless about this stuff, but what effects to phenols have on the body?

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  3. Thanks Bean! The surprise is fun - I think raspberries would be good too.

    People who have problems processing phenols have a variety of symptoms that vary from person to person. I personally get headaches. If the problem is ignored it can get worse and can burden the immune system. You can learn more be reading my previous post on the low phenol diet: http://www.foodsensitivityjournal.com/2011/05/when-food-sensitivity-testing-doesnt.html

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