A recipe adapted from Melissa Clark of the New York Times. Here is her original recipe. It is very slightly sweet, which we loved. As with most baked items made with almond flour, the texture is quite delicate. These muffins are best the day they are baked.
makes 10 – 12 muffins
1 1/4 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup melted coconut oil (or olive oil)
2 tablespoons honey
1 small apple, grated
1 small zucchini, grated
1/3 cup dried cranberries (without sugar)
1/3 cup chopped walnuts (optional)
Preheat oven to 325 degrees. Prepare muffin pan with paper muffin cups.
Whisk together almond flour, baking soda, and sea salt in a small bowl. In a large bowl, mix together the remaining ingredients. Fold dry ingredients into wet ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven 20 – 25 minutes or until a toothpick comes out clean. Allow to cool in the muffin tin for about 10 minutes, then remove to a wire rack to cool completely.
Looking at the list of ingredients below, I wondered, how could this possibly work? I was also intrigued and since I was looking for a grain-free sweet to take to a friend’s house, a friend who eats gluten-free, I thought I would give it a try. I made it a day ahead, in case it was a complete failure and I needed to make something else… but, they turned out very good; I was surprised. This recipe is lightly adapted from Elana Amsterdam’s Brownies. She has a great blog with many many grain-free recipes.
I did cut the sweetener in half. If you think you would like a sweeter brownie – add 1/2 cup more honey and leave out the milk entirely.
1 16 oz jar roasted almond butter
1/4 cup maple syrup
1/2 cup honey
1/2 cup milk (I used coconut milk)
1 tablespoon vanilla
1/2 cup raw cacao
1 teaspoon baking soda
1 teaspoon sea salt
1/2 – 1 cup chopped walnuts
1/2 cup bittersweet chocolate chips
Preheat oven to 325 degrees.
Place all ingredients except walnuts and chocolate chips in a large bowl and mix well with a hand-held mixer. Alternately, mix all ingredients (except walnut and chocolate chips) in a food processor or high-speed blender.
Mix in walnuts and chocolate chips by hand. Note – remove mixture food processor or blender to a bowl before adding nuts and chips.
Line a 13 x 9 glass pan with parchment paper, then oil the paper slightly. Spoon the batter into the prepared pan. Bake in the preheated oven for 30 – 35 minutes. Let the brownies cool for at least an hour before cutting into them.