Tag Archives: Gluten Free

Nut Butter Chocolate Chip Muffins

27 Jun

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I have a sweet friend who comes over somewhat regularly. We offer her food every time she is here. It has nothing to do with the fact that she is thin and lovely. For reals. Nothing.

Anyway, she always asks if it is healthy, or organic. Not because she wants only healthy and organic food, of course. She is just testing me. Waiting, I think, for me to offer her something that is full of high fructose corn syrup. (I think it is because the gummy bears I gave her while we painted my bedroom were made with non-GMO cane sugar. Seriously.)

It won’t happen, I tell her. But still she asks. She must know it secretly gives me pleasure to tell her what is in something I made. She must be an enabler. Oh dear.

Well she was here this morning, but not for these muffins. I’ll have to make them for her now, since I put her in the same blog post.

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“Mmmmmmmmm.” At least, that is what my 8 year old calls these muffins.

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(I had to melt the honey cuz it was all crystallized.)

“These muffins are delicious! You can taste the peanut butter and the chocolate chips add a nice chocolatey flavor. Yumyumyumyumyumyumyummy! ” My 12 year old typed that herself!

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(This is how it starts.  Keep mixing!)

My son rolled his eyes and gave a half-hearted thumbs up. But that could be because I asked him what he thought about the muffins while his face was stuffed with pizza.

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(Til it looks like this!)

These are a super simple recipe that can be done by hand, in a mixer, or in a food processor. They can also be made with ANY nut butter. I love versatility!IMG_2099

Nut Butter Chocolate Chip Muffins

Preheat oven to 350 degrees F.

Line a muffin tin with paper liners.

6 eggs (pastured)
½ cup nut butter (I used peanut)

½ cup coconut milk

1 ½ Tbsp vanilla extract

½ cup honey (or other natural sweetener)*

½ cup coconut flour

1 ½ tsp baking powder (aluminum free)

½ tsp salt

½ -1 cup chocolate chips (Enjoy Life is a good brand)

 

*If you use another dry sweetener, like coconut sugar, add 1 Tbsp. coconut oil to maintain the moisture of the muffins.

Directions:

  1. In the food processor, mixer or by hand with a whisk, mix all ingredients, except the chocolate chips, until it is smooth.
  2. Add the chocolate chips and stir in.
  3. Use an ice cream scooper to fill the muffin cups about 2/3 full.
  4. Bake for 20-25 minutes.
  5. Cool on a wire rack (or not).

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Gluten Free Fallen Souffle Cups

12 Mar

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I am what you might call an irregular blogger.  Every time I make a meal I think in my head, “Oh yeah!  This would be a great one to blog.”  And then I finish making whatever it is, serve it, eat it, put the kids to bed and carry on my merry way, (with an occasional gratuitous food picture on Facebook).

This week, after 4 months of chaos in my house-including a leak in the walls, replacing floors, bathroom vanity, walls, etc-I finally had a free moment to think.  So what do I think about?  Ah, that was clearly a rhetorical question.

Lately, I have been spending an unreasonable amount of time thinking of breakfast.  You see, our beautiful little chickens have finally been laying after a long winter’s rest.

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This means one thing:  EGGS!  Well, it also means that I am getting my money’s worth out of keeping them again.  No chicken stew this week!  (Okay, so I really can’t make any of them into stew.  My kids have grown ridiculously attached to them all.  It looks like it will be the long haul for these girls.)

Thanks to Pinterest, I now have about 15,000 recipes to use for breakfast, (though admittedly about 14,990 of them are just variations on the other 10).

Using one of those gluten and dairy filled ideas as a starting point, I created a pancake/souffle/biscuit cup recipe that is incredibly versatile.  We have already had it two ways, with a third way in motion for tomorrow.  Oh, and did I mention they are EASY?!

Now, without further ado:

Gluten Free Fallen Souffle Cups (with a dairy free option!)

7 eggs (preferably pastured)

1 cup milk (preferably raw/grass fed) Dairy free option: Coconut milk (can probably use almond or hemp or whatever)

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3/4 cup tapioca starch

1/4 cup coconut flour

1/2 tsp. sea salt (I increased this to almost a full teaspoon on the dairy free version)

1 tsp. vanilla (optional-great for breakfast, I left it out for dinner)

1/4 cup salted grass fed butter – Dairy free option: coconut oil

DIRECTIONS

1.  Preheat oven to 400 degrees F.

2.  Toss everything except the butter/coconut oil into a blender and mix until combined and slightly fluffy.  You MAY have to scrape the sides down once or twice.

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3.  Add half the butter/coconut oil, blend for about 15-20 seconds and then add the rest.

4.  Prep 12-18 baking cups, (you know, in a muffin pan), with either some really good oil or paper cups.  (I prefer the natural parchment paper liners)

5.  Divide the liquid evenly among the prepared cups.  For 18 cups, this is about 1/4-1/3 cup each.  For 12, go for about 1/3 cup to start and then go back and add more to each cup.

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6.  Bake for 15-20 minutes, until very puffy and turning golden.

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7.  Remove from oven and allow to sit for a couple minutes to deflate.  Remove them from the paper and allow to rest on a wire rack until ready to serve.  I like them served ultra warm so had all my fillings ready to go by the time they came out of the oven.

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Some options for filling/topping them:

scrambled eggs with sausage or bacon, jam, whipped cream with fruit, sausage and kale (see first picture), sloppy joe mix, pulled pork, etc, etc, etc.  What I found is that they are best when topped with something that includes some sort of sauce.  But that is just my own personal preference.

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This one was filled with cream cheese mixed with a tbsp of coconut sugar nd 1 tsp of fresh lemon zest, topped with a blueberry lemon compote.  Seriously amazing!

 

If you make them and try a new variation, be sure to tell me about it in the comments.