Eating Clean Recipes

Have you tried baking with almond flour? Let’s just say it acts nothing like wheat flour. And why would it? It has a completely different composition.Converting favorite recipes from wheat-based to almond-based can be challenging. And rewarding. After many, many tries I have an almond flour pumpkin muffin recipe that I really like. It’s dense, hearty and just a touch sweet.Just be sure to use nonstick parchment baking papers (muffin liners), or you may end up with this…

Almond Flour Pumpkin Muffin Recipe
1 1/4 cups almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
2 large eggs, lightly beaten
3 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/2 cup pure pumpkin puree
1 teaspoon pure vanilla

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix eggs, sucanat, coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops show some browning and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

A few things I’ve learned about baking with almond flour:
-Some almond flour muffins have a wet and mushy texture. I’ve found that the texture improves when a small amount of starch is added to the recipe. In this recipe, adding tapioca flour helps to absorb extra moisture and increases browning.
-Almond flour baked goods generally need less sugar since almond flour has a subtle sweetness unlike starchy wheat flour. (Note: this recipe is meant to be very lightly sweetened. If you prefer sweet baked goods, you may want to increase the sugar by a tablespoon or two.)
-With wheat flour muffins, care is needed to avoid overmixing the batter (or gluten is developed). With almond flour batter, it’s best to mix very well.
-Almond flour muffins have the best texture when eaten cool. When warm, they can seem mushy.

More Almond Flour Recipes:
Almond Flour Blueberry Muffins from Kingfield Kitchen
Almond Flour Banana Muffin
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe

This is the type of recipe that happens when you clean out your fridge and discover 2 on-their-way-out pomegranates, have just roasted some spiced nuts (intended for a virtuous salad) and are craving chocolate (always!). It’s the type of flavor combination you discover when you’re in the kitchen trying a nibble of this and a bite or two of that. Sometimes you find a combination that is oddly good!
Oddly Good Snack Mix Recipe
1 cup raw whole cashews
1 teaspoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/8 teaspoon fine sea salt
2 ounces bittersweet chocolate chunks (I like 70% or 80% cacao)
1/2 cup pomegranate arils (seeds)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Place cashews in a small bowl. Drizzle with olive oil; stir to coat. Sprinkle with smoked paprika, coriander and salt; mix well.

Spread mixture in a single layer on prepared baking sheet. Bake 5 minutes, stir. Bake 5 to 8 minutes more or until cashews are toasted. Let cool completely.

When ready to serve, add chocolate chunks and pomegranate arils. (Be sure to add pomegranate arils just before serving.)

Makes 4 servings

Tip: The roasted cashews can be made ahead and stored at room temperature in an airtight container.
Recipes you may also like:
Roasted Almonds with Chinese 5 Spice
Spiced Maple Pecans