Friday, March 30, 2012

Nut-free Banana Muffins

An alternate version of my grain-free banana muffins, these are made with sorghum flour instead of almond. They're just as moist and delicious!



I think these are delicious as written, but as with all my recipes, feel free to add a sweetener if you prefer a sweeter muffin. If you add honey or maple syrup, use a little less water or milk. If you add sugar or dextrose, increase the water or milk a smidge.

This recipe makes 6 regular size muffins. Use paper muffin liners, or grease muffin tin well to keep them from sticking.

1-2 ripe bananas
1 cup sorghum flour
1/2 cup tapioca flour
1 tsp baking powder
2 tbsp coconut oil
3/4 cup water, milk or alternative milk

Mash banana well, then mix with all other ingredients. Batter will be thick. Distribute evenly into 6 muffin cups.

Bake at 350 for 20-25 minutes. Remove from pan and cool on wire rack.

Thursday, March 29, 2012

Easy Mini Pancakes

My kids LOVE pancakes. These are super simple, fructmal friendly and delicious. They don't fluff up like gluteny pancakes, but they have a nice texture and taste great, plus they're filling and have a little protein.

1 1/2 cups almond flour
1/2 cup tapioca flour
1/2 tsp salt
2 tbsp coconut oil
water
palm shortening

First, heat your pan. I use stainless steel because I don't like teflon, and can't use cast iron on my glass-top stove. Heating up the pan first keeps the pancakes from sticking. I put the burner on low heat and let the pan heat while I mix up the batter.

Mix together the flours and salt, then add the oil and about 1/2 to 1 cup of water and mix well (a wire whisk works well to keep things from clumping.) Let this sit for a minute to allow the flours to absorb some water, then add enough water to thin the mixture to pancake batter consistency.

Add about a tablespoon of shortening to the pan and spread evenly. Drop batter by tablespoonfuls onto the hot greased pan and cook for a few minutes, until you can easily flip them with a spatula. Flip over and cook another couple of minutes.

Serve with a bit of butter and just a touch of maple syrup. Don't forget the bacon!

Fructmal Friendly Banana Muffins

My kids can tolerate bananas quite well, but don't tolerate sugar at all. These are a great sweet treat for breakfast or anytime. You could easily add a bit of sugar or dextrose if you like a sweeter muffin, or add other fruits or nuts for something different.

This recipe makes 6 regular size muffins. Use paper muffin liners, or grease muffin tin well to keep them from sticking.

1 ripe banana
1 cup almond flour
1/2 cup tapioca flour
1 tsp baking powder
2 Tbsp coconut oil
a splash of milk or water

Mash banana well, then mix with all other ingredients. Fill 6 muffin cups about 2/3 full. Bake at 350 for 25-30 minutes. Remove from pan and cool on wire rack. Enjoy!