Breakfast
I used to monkey around with recipes when I first went GF and I settled on some version of this as a pretty forgiving basic tasty muffin. Try it, and adjust proportions or swap ingredients as you fancy.
TOTAL TIME
35m
YIELD
PREP TIME
5m
COOK TIME
30m
DIET
Gluten Free
I used to monkey around with recipes when I first went GF and I settled on some version of this as a pretty forgiving basic tasty muffin. Try it, and adjust proportions or swap ingredients as you fancy.
INGREDIENTS
1) Make flax eggs (2)
2) Combine dry:
1.5-2 cups Almond Flour
3/4 cup Tapioca starch
1 tsp (plus a little) baking soda
pinch of salt
vanilla bean powder (or combine vanilla extract with wet ingredients)
a little palm sugar
3) combine wet:
2 eggs OR
2 flax eggs (1/8 c ground flax + 3/8 c water)
~2 persimmons, bananas, shredded apples or equivalent
1-2 tsp a.c. vinegar
1/4 cup+ healthy oil
INSTRUCTIONS
Mix wet and dry ingredients plus enough almond milk to form thick batter
Mix in:
1/2-1 cup shredded coconut
other delightful mixins (seeds, dried fruit, chocolate, etc.)
top with crumble:
Knead together almond meal, softened butter, quick oats, coconut sugar, cinnamon to make a clumpy but crumbly dough
~350° ~30 min
