I've been trying to create a breakfast muffin alternative for my mama that is grain free and dairy free. Grain free, also known by some as the anti-inflammatory diet, has a ton of benefits. But, honestly I like cause it just tastes better and it doesn’t leave me with that heavy full feeling.

So, I started playing with different ways of baking with coconut flour without using dairy. Some people think everything I make comes out well. Well, let's squash that notion right now cause that is one thousand percent not truth. I just don't quit until I like the way it tastes. A good cook is a professional at failing! Thomas Edison may found ten thousand ways that didn't work before successfully inventing the light bulb---I'll probably found ten thousands plus ingredients and cooking temperatures that don't work and I still don’t have a lightbulb. Lol. But, when you have a nice sweet flavorful success like this. It makes it worth it!

These are packed with fiber, and protein, and have approx. 10 grams of carbs per serving! And they are low glycemic carbs, as well. It's the perfect breakfast muffin. You can add some peanut butter, or jelly to up the yummy factor!

Now, add two Granny Smith apples and some cinnamon to this recipe and it will taste like a holiday everyday! But, lets not get ahead of ourselves just yet.

YEILDS 4 MUFFINS...

WHAT YOU NEED:

Bowl
Oven
Muffin Pan
Food processor
Cheesecloth
Fork/Mixer

INGREDIENTS:

1/4 cup coconut flour
3 eggs, at room temperature, (not straight out of the fridge)
3 tbs. organic coconut nectar
3 tbs. unrefined coconut oil
2 handfuls of hazelnuts
1 tsp. vanilla extract
1/8 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. apple cider vinegar

PREPARATION:

  1. Soak Approx. 2 handfuls of hazelnuts in water. If you can soak them the night before even better. If not just at least 15-20 minutes.

  2. Preheat oven at 350 F.

  3. To make the hazelnut milk. Drain water from hazelnut bowl. Put the hazelnuts in a food processor/Vitamix with 4 tablespoon of water. Blend for approx. 2 minutes. Strain hazelnut mixture through cheesecloth. Squeeze the mixture till no more liquid comes out. Separate 1 tablespoon of the milk and 2 tablespoons of the meat. (You're welcome to substitute this use coconut cream from Trader Joes instead of making hazelnut milk.)

  4. Combine coconut flour, baking soda, baking powder, and Hazelnut in a mixing bowl and mix until fluffy.

  5. Add coconut nectar, vanilla, and apple cider vinegar and blend fully.

  6. Lay out 4 muffin holders in a muffin pan. Equally distribute your batter. These don't rise a lot. So it's okay that you fill them to the top.

  7. Bake for about 25 minutes. When knife or toothpick put in the middle come out clean they are ready. A good way to train your eye to know when they are ready without having to poke them is to pay to the consistency of the middle. It shouldn't shake or be gooey. The tops will be golden brown. Although not hard they will have a granola looking consistency when they are ready.

  8. Voila. Enjoy cold or warm.

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