I’m not much of a baker. I’ve never had much of a sweet tooth and if ya make cake, cookies and brownies, you’re gonna wind up eating cake, cookies and brownies. Good enough a reason for me to never do it. So I’ve always cooked. I love that making dinner isn’t an exact science. I can whip up different salads, sides and entrees based on what I have in the fridge and what I’m in the mood for.
But something strange has happened since I gave up grains and sugar 8 weeks ago; I’ve been craving baked goods, for the first time maybe ever. Is it because I haven’t had any bread in two months and I need something that has a dough-like consistency? Maybe. Are some of the new herbs, supplements and probiotics I’m taking messing with the chemistry of my body? Perhaps. Is it the challenge of showing myself (and others) that a grain-free existence can still be an enjoyable one? That sounds more likely. Whatever the case may be, I’ve got my mixing bowls and muffin tins out and I’m ready to start baking.
I went into it as I do most things, overly confident and optimistic. Like when I started seeing Dr. Lipman about my ankle pain… I was all, I’m gonna eat everything he tells me, take every herb he suggests, stop every exercise he thinks is bad — and poof — my pain will go away and I’ll be off my arthritis medications in no time.
Not so fast there, grasshopper.
This, like baking, will take time, care, and patience. You can’t just mix the wet and dry ingredients together haphazardly. As my intern Jessica taught me, you have to slowly add one to the other, letting them blend together to eventually become one batter. And you can’t just add more honey or egg because you think it will taste better or be better. Oh no you cannot, because then it won’t cook properly. You have to follow the instructions, give it the proper TLC, and then put your masterpiece in the oven and allow it to rise to perfection.
It doesn’t happen fast. Nothing happens fast.
It only seems that way once it’s done and you’re looking back from the other side, golden moist grain-free muffin in hand.
- 2 TBSP honey (topping)
- 1 TBSP ground cinnamon (topping)
- 1 TBSP grapeseed oil (topping)
- 1 cup blanched almond flour
- 2 TBSP coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt (I used Maldon)
- 1/4 cup grapeseed oil
- 1/4 cup honey
- 3 eggs
- 1 TBSP vanilla extract
- Preheat oven to 350 degrees and line muffin tin with liners.
- Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
- In a separate large bowl combine oil, honey, eggs and vanilla.
- Blend dry ingredients into wet and scoop 1/4 cup at a time into lined muffin cups.
- Spoon topping onto muffins. Here is where I used a toothpick to swirl some of the topping into the muffins themselves. Some I left as is, with topping on top.
- Bake muffins for 16 minutes, checking them after 10 with a toothpick for doneness.
- Let cool, then enjoy!.
I actually preferred the muffins without the topping on top — I thought they turned out more moist and a little less sweet — but that’s just me. Make half and half like I did so you can try both.
A Recipe From Jamie Stelter | www.thetvdinner.com