Here are a couple of my favorite grain free seasonal recipes. This time I will share recipes both created and shared from a favorite source. Both recipes reflect a commitment to whole foods, be dairy free, and will include sweet and savory.
I love these muffins. Around this time of year I use it in many baked goods, waffles and bread. These continue to be a favorite among my family and friends. They bake up just like traditional muffin recipes and are full of protein! The addition of dark chocolate chips puts a decadent spin to these.
GRAIN FREE PUMPKIN MUFFINS
Preheat oven to 350 degrees. Mix all ingredients until smooth. Place paper muffin liners into a muffin pan. Pour into muffin pan about 3/4 of the way to the top. Bake for 18-20 minutes.
• 1 1/2 cups almond flour
• 3/4 cup canned pumpkin
• 3 eggs
• 1/2 tsp melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of sea salt
• 2 tsp warm almond butter
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp clove
• 1/4cup honey
• 1/2 cup dark chocolate chips (optional)
* make sure you do use muffin liners as these muffins like to stick in the pan without it.
* I like to double this recipe as these muffins freeze well.
Recently I have really trying to find a good grain free cracker. Crackers are great for entertaining and make a great addition to any appetizer or charcuterie plate. I have tried many recipes and my favorite is from the book “The Paleo Kitchen” by Juli Bauer and Gorge Bryant.
* 2 cups blanched almond flour
* 1/2 tsp fine-grain sea salt
* 1 Tbs dried rosemary chopped (I used fresh)
* 2 Tbs water
* 1 large egg white
* 1 Tbs extra virgin olive oil
* 1/4 tsp coconut oil, melted
1. Preheat oven to 350 degrees F.
2. Combine the almond flour, salt and rosemary in a medium mixing bowl. In a small bowl, whisk together the water, egg white, olive oil, and coconut oil.
3. Pour the wet ingredients into the dry and stir until a stiff dough forms and all the dry ingredients are well incorporated.
4. Place the dough between 2 sheets of parchment paper and roll out to an even thickness or about 1/8 inch.
5. Transfer the parchment paper and dough to a baking sheet and remove the top piece of paper.
Trim off the uneven edges of the dough, and then cut the sheet of dough into about 2-by-3 inch rectangles.
6. Bake for 10 minutes. Turn off the oven and let the crackers sit inside the oven for an additional 10 minutes, until golden.
* I found the crackers baked better if I separated the rectangles apart before baking.
* For storage avoid an air tight container as the crackers will soften. Cool before storing.
Julie Booker is an acupuncturist at Acupuncture Northwest & Associates in the Seattle office. She has been practicing for over 10 years and as a celiac has worked hard to develop delicious gluten free recipes that she now shares with others.