baked goods

Easy Blueberry Muffins (Grain-free)

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IMG_3981I am so proud of this muffin recipe! Grain-free baking is certainly a challenge, but these muffins turned out so well, it’s hard to tell they’re even grain-free! 

The secret is to use a mix of grain-free flours. As much as I like coconut flour and its nutritional benefits, it’s very finicky when used in large amounts. In addition, it tends to dry out without the addition of eggs, leaving you with a dry, starchy baked good when what you really wanted was something moist and flaky. Because of this, the amount of coconut flour used in this recipe is very small compared to the amount of almond flour. 

Feel free to use whichever fruits are prevalent in your area: I would imagine blueberries, raspberries and strawberries would all be delicious in these muffins. 

Ingredients:

  • 2 tbsp grassfed butter or coconut oil, softened
  • 1/4 cup full-fat yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 eggs, or flax eggs
  • 1 and 1/4 cup almond flour
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • Pinch sea salt
  • 1 cup berries of choice

Directions:

  1. Preheat oven to 350.
  2. In a standing mixer, combine butter, yogurt, maple syrup, and vanilla extract. Mix until well combined. 
  3. Add in eggs and mix for no more than 10 seconds. Do not overmix. 
  4. By hand, with a large wooden spoon, add in almond flour, coconut flour, baking soda, and sea salt.
  5. Fold in berries. 
  6. Fill greased muffin tins with the batter, taking care to fill tins only halfway full.
  7. Bake for 16-18 minutes, or until a toothpick stuck into the middle comes out clean.

Enjoy!

Sweet Potato and Chickpea Bites

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IMG_3780As you can probably tell, I have a pretty busy life. Because I spend so much time running around and try to spend as few hours as possible slaving in the kitchen, I like to make little treats like these ahead of time and eat them throughout the week. 

These sweet potato bites are bursting with flavor and protein. They are small enough to be considered a snack, but nutrient-dense enough to satisfy your hunger. They are also great as a side dish. They freeze well and are easily transported. 

But most importantly…

They are delicious!

Ingredients:

  • 4-5 medium sweet potatoes, peeled and cubed
  • 1/2 cup chickpeas, soaked overnight and then cooked until tender
  • 2 tbsp coconut milk
  • Handful  of kale, chopped finely (it’s important those babies small!)
  • Drizzle olive oil
  • 1 tsp smoked paprika
  • 1 clove garlic, minced
  • 1 tbsp nutritional yeast
  • Sea salt and pepper, to taste
  • Pinch red pepper flakes (optional)
  • Olive oil or grassfed butter, for greasing muffin tins
  • 2 scallions, sliced thinly

Directions:

  1. Preheat oven to 450.
  2. Fill a small stockpot with water and bring to a boil. Carefully drop in chopped sweet potatoes and cook for about 10 minutes, or until tender. Drain and add to a small bowl with coconut milk. Mash roughly and set aside.
  3. In a large skillet, heat olive oil. Add garlic, kale, paprika, salt and pepper. Toss in chickpeas and sauté until fragrant. Add chickpea mix to sweet potato mix. Incorporate well. Add red pepper flakes, if using.
  4. Grease muffin tins and fill 3/4 of the way up with the potato batter.
  5. Garnish with scallions.
  6. Place in oven and bake for 20-22 minutes.

Enjoy!