On my last visit to my naturopathic doctor, as we continued to discuss and explore a variety of ways for me to maintain my healthy eating, she kindly shared with me her Berry Almond Flour Muffins recipe. At her recommendation, I am on my way in cutting out gluten in my daily diet, since we discovered gluten was another reason I often felt bloated. I used to have toast with milk (I’ve also decreased my dairy intake now) almost every morning for my breakfast, but now I am learning to find appetizing substitutes for my first meal in the morning. Of course, balance is the key in life, as well as in eating, so I admit that on special occasions such as at my friend’s wedding a few weeks ago, I had some gluten and dairy food. I figure that eating gluten once in a while is ok, at least for me. 🙂
I am now experimenting with gluten-free alternatives in my baking and eating. It’s an area that I’m unfamiliar with, but excited to learn more!
As a chocoholic, I had to add a bit of chocolate into my naturopathic doctor’s recipe, so below you will find my version, with some minor changes. Have fun baking it!
VIOLET’S RASPBERRY & CHOCOLATE CHIP ALMOND FLOUR MUFFINS
Makes: 18 muffins
Preparation Time: 15 minutes
Total Time: about 45 minutes
Special Notes: I decided to replace the blueberries/cranberries with raspberries, because I find the tartness of the raspberries goes very well with chocolate. Plus, there are many health benefits in eating raspberries. (see: http://www.livestrong.com/article/419257-benefits-of-raspberries/) I find the Almond flour makes the muffins very moist, heavy and filling. Therefore, having one of these muffins for breakfast is a good way to start off the day on a healthy and sweet note! 🙂
3 cups almond flour/meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups raspberries
1/2 teaspoon pure vanilla extract
1/2 cup manuka honey
1 cup semisweet or bittersweet chocolate chips
- Preheat oven to 350°F. Line muffin pans with large baking cups.
- Combine almond flour, baking soda, salt and cinnamon in a bowl.
- Combine raspberries, vanilla, manuka honey and eggs in another bowl.
- Add the dry ingredients to the wet and mix well.
- Fill each baking cup evenly with the batter.
- Bake for 18-20 minutes.
- Let the muffins cool completely.
- Bon appétit!
Do you know of another gluten-free flour that is great for baking? Please let me know and if possible, share a recipe with it. 🙂
Thanks & Love, Violet