Archive for September, 2011

Grain Free Lemon Chia Seed Muffins

I actually made this in an 8×8 baking dish because I wasn’t in the mood to have to wash a muffin tin. It came out equally delicious (and easier to clean up after!) The original recipe was for Lemon Poppy Seed muffins but I decided to use chia seeds both because they’re healthier and because I keep them on hand.

Grain Free Lemon Chia Seed Muffins
adapted from this recipe at Comfy Belly

2 eggs
1/4 cup of coconut oil (or light olive oil)
1/2 cup of honey
2 tablespoons of fresh lemon juice
2 1/2 cups of blanched almond flour
1/2 teaspoon of kosher salt
1/2 teaspoon of baking soda
1 tablespoon of lemon zest
1 tablespoon of chia seeds

Preheat oven to 350 degree F. Place muffin liners (cupcake liners) in a muffin/cupcake baking pan (or spray an 8×8 baking dish). Separate the egg yolks and whites. Whip the egg whites until you form stiff peaks. Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, and lemon juice. Whisk all the dry ingredients into the batter. Fold the egg whites into the batter and blend well. Add the chia seeds and lemon zest to the batter and blend well.

Fill each muffin liner about 2/3 of the way with batter and bake for about 25 minutes (or bake in 8×8 for 20 minutes), or until a toothpick placed in the center of a muffin comes out clean.

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Grain Free Apple Crisp

Grain Free Apple Crisp

adapted from recipe by Iris Higgins at The Spunky Coconut

6 medium apples, peeled and sliced
1 tablespoon sucanat
1 teaspoon cinnamon

1 1/4 cups blanched almond flour
1/3 cup sucanat
1/3 cup walnuts
1/4 cup melted coconut oil
10 dates

Preheat oven to 375 degrees F. Toss apples in a large bowl with the cinnamon and 1 tablespoon of coconut palm sugar. Place apples in an 8 x 8 inch glass baking dish. Blend the rest of the ingredients in a food processor for 30 seconds. Spoon mixture evenly over apples. Bake for 30 minutes or until apples are cooked through. Check after 10 minutes and place tinfoil over the topping if it starts to brown too much on top.

This was so delicious, although a little sweeter than anything I’m used to eating. Next time I would cut the sucanat in the topping to a 1/4 of a cup. The dates are what make this so brilliant – the little pieces in the crumb top mimic what butter, brown sugar and flour would do by creating chewy, sweet bites.

Nana’s Chicken Scampi (Paleo)

Another favorite, this one is also simple and delicious! Nana’s recipe below, I omit the bread crumbs for a paleo friendly meal.

Nana’s Chicken Scampi
1 lb. boneless skinless chicken breast
1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1/4 cup chopped parsley
1/4 tsp oregano
2 tsp chopped garlic
1/4 tsp basil
2 Tbsp lemon juice
1/2 cup olive oil
1/2 cup bread crumbs
1 1/2 cups chicken broth

Mix all ingredients together except bread crumbs and chicken broth. Marinate at least 2 hours.  Preheat the oven to 350. Place the chicken and marinade in 9×13 baking dish in single layers and add chicken broth. Sprinkle bread crumbs on top. Bake 20-30 minutes or until chicken is cooked through.

Nana served over bow-tie pasta, I eat mine with a large side salad.

Almond Flour Brownies

Remember when I said that the coconut flour brownies were my favorite? Well, they are still amazing, but these almond flour brownies are my new favorite! Unbelievably delicious. I promise you will not miss the white flour at all – feel confident serving these to guests whether they eat paleo or not!

Almond Flour Brownies
slightly adapted from Wannabe Chef Evan

3/4 cup almond flour
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3/4 cup sucanat (you can use regular sugar)
3 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules
1/2 cup butter (I use pastured)
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Mix together the almond flour, salt, cocoa powder, and baking powder and set aside. In a separate bowl, melt together 1/2 cup chocolate chips with the butter. White the chocolate is melting, beat together the eggs, sucanat, vanilla and coffee granules. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact. Pour the chocolate mixture in with the dry ingredients and mix completely. Pour the batter in an 8 x 8 pan. Sprinkle the top with the remaining chocolate and gently press it into the batter.

Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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