If you noticed my October 10 Instagram reel and Facebook post, I let you in on the process of translating a traditional recipe to a recipe that uses no grains.
The benefit is less inflammation to you.
A couple of the reasons for this are that the ingredients I chose are also organic. In addition to that, these grain free options are higher in fiber so the effect on your blood sugar is lessened. Speaking of blood sugar, these are lower in sugar because sucanat is lower in sugar and I literally used less. Finally, these ingredients have more nutrients that plain white flour and sugar; they are healing the body versus causing inflammation.
Recipe: Grain Free Blueberry Muffins
Ingredients:
1 C. coconut flour
1 T. baking powder (aluminum free)
1/2 t. Molly’s Salt
1 t. pumpkin pie spice
2 large pasture raised eggs
1 C. almond or coconut milk
3/4 C. sucanat
2 T. raw, local honey
6 T. grass fed ghee
1 t. vanilla
1 C. wild blueberries (frozen/thawed)
Directions:
Place your oven rack in the center of the oven.
Preheat oven to 400 degrees
Spray muffin tin with avocado oil spray.
In a large bowl, whisk until completely incorporated: flour and baking powder.
In a separate bowl, whisk together: eggs, milk, salt, sucanat, honey, butter and vanilla.
Add the wet ingredients to the dry and mix together until just incorporated; the batter should be clumpy but no dry ingredients showing
Divide among 12 muffin cups, bake until toothpick comes out clean.
Mine took 17 minutes.
