Bread and Muffins

Paleo Blueberry Muffins
(from Paleo Perfectly)

Makes 8 largish muffins.

Preheat oven to 350 degrees.
Get out a silicone muffin pan, grease a metal muffin pan or line the cups with nine cupcake liners.

2-1/2 cups almond flour
1/4 tsp. salt
1/2 tsp. baking soda
1/4 cup ghee (clarified butter) or melted coconut oil
1/4 cup maple syrup or honey
1/4 cup coconut milk (full-fat canned)
2 eggs
3/4 fresh blueberries (Paleo Perfectly used frozen, but the fresh were great)
Coconut sugar for sprinkling on top (Paleo Perfectly used maple sugar, but I didn't have any)

1. In a large bowl, combine almond flour, salt and baking soda and stir to combine.
2. Add ghee, maple syrup, coconut milk and eggs - mix well.
3. Gently fold in the blueberries.
   
4. Divide the batter evenly between the muffin cups and sprinkle with coconut sugar.
   
5. Bake for 25-30 minutes or until golden brown on top.
6. Cool in pan for 5 minutes then remove to cool the rest of the way.
   
   
   

Paleo “Multigrain” Bread

(from Keyingredients.com)


Preheat the oven to 350 degrees

1 ½ cups almond flour
¾ cup arrowroot (Bob's Red Mill at Save-On or a larger bag at Galloway's)
¼ cup ground flaxseed
½ tsp. salt
½ tsp. baking soda
1 tsp. honey or maple syrup
1 tsp. apple cider vinegar
1 Tbsp. brown sesame seeds
1 Tbsp. black sesame seeds (in Richmond, you can buy them at Galloway's)
¼ cup sunflower seeds
4 large eggs
1 tsp. honey or maple syrup
1 tsp. apple cider vinegar

1. Lightly grease one large or two small (7.5” x 3.5”) loaf pans.
2. Mix all the dry ingredients together in a mixing bowl, stir together to blend, and make a well in the centre.
3. Add the wet ingredients and stir everything together until just mixed – don’t over mix.
4. Pour into your prepared pan(s) and bake for 30 – 40 minutes, depending on your oven. Check it at 30 minutes.

Paleo Morning Glory Muffins

(from Zenbelly.com)

My favourite cooking shows are America’s Test Kitchen and Cook’s Country and, in the episode I watched today, they made Morning Glory Muffins, a recipe originating in the 1970’s, and I remember making them then. Zenbelly has a Paleo version which she calls Tropical Muffins. They are easy to whip together and Paleo Grandad really liked them. I think beautiful English stepdaughter will too.

This makes 12 medium muffins.

Preheat the oven to 350 degrees.

Put paper muffin cups into your 12 muffin pan – ungreased.

1 ½ cups almond flour (I could not afford to use almond flour unless I got it
   in bulk - get it from JK Gourmet.  They ship large quantities of great almond 
   flour that costs about $8.00 a lb. - saving about $2 a lb. from what you
   would pay in the grocery store - with shipping if you order 25 lbs., and it
   arrives in a couple of days)
½ cup arrowroot flour
3 Tbsp. coconut flour
1 tsp baking soda
½ cup shredded, untoasted coconut + 2 Tbsp. for the tops
½ cup chopped pecans, toasted + 2 Tbsp. for the tops
1 Tbsp. orange zest
½ cup mashed banana
½ cup grated carrot
½ cup crushed pineapple (from canned pineapple in juice, drained) or fresh
¼ cup coconut oil, melted
4 eggs
1 Tbsp. vanilla extract
½ tsp. apple cider vinegar
2 Tsp. maple syrup

1. Combine dry ingredients – from almond flour to pecans.
2. Combine wet ingredients – from orange zest to maple syrup.
3. Combine the wet and dry ingredients just until mixed – don’t overmix.
4. Fill 12 medium muffins cups.
5. Mix the 2 Tbsp. coconut and the 2 Tbsp. chopped pecans in a small bowl and put a teaspoon full of the mixture on top of each muffin.
6. Bake them for 18-22 minutes (check them at 18 minutes).