Thursday, May 17, 2012

Crazy-ass Diet, Challenge: Eggs

 Well, I made it: fourteen days without wheat, corn, dairy, eggs, caffeine, alcohol, yeast, soy, or citrus.  I didn't cheat; not once, not even a little.  Today when I woke up and realized that today is the day I get to do a food challenge, I immediately decided I wanted to make muffins. 

Making muffins without wheat can be tricky, and making muffins without wheat or eggs is damn near impossible.  Avoiding dairy is the easy part, as coconut oil can be used in baked goods instead of butter with a fair amount of reliability.  So this morning I made a batch of muffins with grated apples, lots of cinnamon and nutmeg, and some pretty stinking delicious honey coconut spread.  Maybe it's my deprived taste buds being easily stimulated by any amount of sugar, but to me these were the perfect breakfast muffin: not too sweet, hearty but not heavy.  The boys loved them.  If you leave out the brown sugar topping, these muffins are SCD compliant.

Almond and Apple Muffins with Honey Coconut 'Butter'

2 1/2 cups almond flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
1/3 cup apple sauce
1 tsp. vanilla
1/3 cup coconut oil, melted and cooled slightly
1/4 honey
2 apples, grated
Brown sugar for sprinkling(optional)

Preheat the oven to 350 degrees and line a muffin pan with muffin papers.

In a large bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg and whisk until well blended.

In a small mixing bowl, whisk the eggs well.  Add the apple sauce, vanilla, coconut oil, honey and grated apples.  Add egg mixture to almond flour mixture and mix until thoroughly blended.  Divide between twelve muffin papers.  If using, sprinkle a few pinches of brown sugar over the top of each muffin.

Bake for 20 minutes, until tops are golden brown and a toothpick inserted in the middle comes out clean.  Let the muffins cool at least five minutes before serving.

Honey Coconut 'Butter'

1 TBS coconut oil, melted
2 tsp. honey
Pinch of sea salt

Blend all ingredients and season to taste.  I like it salty.  You can use it warm, but it takes on a buttery texture if you let it cool to room temperature.  Store any leftovers in the fridge in a sealed contained.

1 comment:

Briana said...

so are eggs on the ok list?