Grain-free baking. What’s even the point? Well, the point is that some people are following a grain-free lifestyle. Those people now include me. At least in training. This is because for the past half-year plus,
ever since reading Dr Steven Gundry’s book, the Plant Paradox, I have been attempting to follow a low-to-no lectin lifestyle. I sub cauliflower rice for actual rice, and it works just fine. I eat my cheese without a cracker now, which I don’t miss much. I use carrots or jicama sticks, or even green plaintain chips, instead of corn tortilla chips for my guac. So that’s all cool. In fact normally these days I do not really miss the grains.
But sometimes I cheat, as documented in my regular updates, such as the most recent one. Also, if I want any chance of getting my family on board I will need to find alternative ways of meeting their bread needs. And I love to cook for my people.
Cooking is not the same as baking though.
To be perfectly honest, mostly I have felt like I’d sooner dig a hole in my front yard and roast a pig in it rather than figure out how to bake with alternatives flours. Especially in Thailand, where sourcing can be a challenge.
So there has been procrastination on the grain-free baking front. But procrastination time is over. I’m now well-armed with almond flour & coconut flour.
My theory is that if I have the bready options at home, I will be disinclined to go down the dark path of grains as much when dining out.
Anyways, like I said, it’s a theory…
This is my first grain free baked good. Do not expect it to have the fluff of a wheat flour product. It is dense.
It is also, however, approved by the remaining teenager in my household. And that is about as good as it gets in my world.
Avoid the saffron fingernail look (a 2-day fashion statement, in my experience) by donning kitchen gloves before grating the turmeric for these muffins.
- 1 1/4 cup blanched almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 2 eggs
- 1/3 cup coconut oil
- 2/3 cup unsweetened coconut oil
- 1/3 cup erythritol
- 2 tsp vanilla
- 2 1/2 cups grated carrots (large grates) packed (about 2 carrots)
- 1 tbsp grated turmeric (small grates)
- 3 medjool dates chopped into 1/4 inch pieces
Preheat the oven to 350 degrees. Prep a muffin tin with liners and set aside.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, nutmeg and pepper. In a small bowl combine eggs, oil, coconut milk, erythritol and vanilla.. Stir the wet ingredients into the dry. Then fold in the carrots, turmeric and dates.
Portion evenly into 12 muffin cups and bake for 15 - 18 minutes. Check buy inserting a toothpick into a muffin. It should come out clean. Enjoy them warm with a pat of salty French butter.