Tag Archives: Almond meal

Sweet Pumpkin Maple Muffins – Paleo, Low-Carb, Gluten-Free

Sweet Pumpkin Maple Muffins

paleo gluten free low carb protein egg almond flour pumpkin maple

As I post this, the hubby and I are currently in South Dakota having breakfast. We chose a driving vacation this year and plan on seeing as many cheesy touristy things as possible, visiting Mount Rushmore, hiking Harney Peak in Custer State Park (7 mile round trip hike), throw in some yoga and anything else we can find.

In packing for our hike though, I made sure to bring with some homemade granolasweet and spicy cashews and these moist little gems, Sweet Pumpkin Maple Muffins.

Pumpkin is not just for Thanksgiving. I love the flavor of pumpkin all year long. These make a healthy breakfast (vitamins, protein and fiber) or even a savory dessert by spreading with some delicious ghee butter, a little cinnamon and coconut palm sugar sprinkled on them.

This was my first time using almond meal/flour. Most of the time my go-to flour is coconut flour. I was very happy with the result of these muffins with the almond flour. The subtlety sweet nutty flavor is such a great compliment to the pumpkin and maple syrup. Compared to coconut flour, the almond flour bakes up a much moister muffin.

paleo gluten free low carb protein egg almond flour pumpkin maple

COOKING TIP: I always bake with room temperature eggs because they mix up and incorporate into recipes better when they are not cold. A little time saver trick I use is to place the eggs in a small bowl on the back of the stove while it’s preheating. That way by the time I’m ready to use them they have warmed up a little. 

paleo gluten free low carb protein egg almond flour pumpkin maple

After I made these I put the leftovers in the fridge and the condensation in the bowl made them a little soggy. I popped them in a preheated 350 degree oven for 10 – 13 minutes. I’m eating one right now and they are perfect reheated. So if your leftovers end up a little too moist, just pop them back in the oven and serve warm.

 { I always choose organics whenever available }

Maple Pumpkin Muffins - Paleo, Low-Carb, Gluten-Free
 
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Author:
Ingredients
  • 1½ cups organic almond meal/flour
  • ¾ can (approx 11 ounces) of organic pumpkin canned pumpkin
  • 3 large organic eggs (room temperature)
  • 1½ teaspoons pumpkin spice
  • ¼ cup organic pure maple syrup
  • 1 teaspoon organic vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅛ teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients until well blended.
  3. Spoon 2 large tablespoons in to each lined muffin tin (about ¾ full).
  4. Bake for 25 - 30 minutes or until toothpick or knife comes out clean. (Mine were done at 25 minutes).
  5. Let stand for 10 minutes as they will firm up a bit more after cooling.
  6. I topped mine with a little raw honey but you could use ghee butter too. They are super moist already without anything extra.
  7. Yielded 12 full size muffins. If you were to make mini- muffins, reduce cooking time by 10 minutes and test with toothpick.

Gluten Free Avocado Fries

Gluten Free Avocado Fries

avocado fruit good fat creamy vegan gluten free panko healthy fries

I love love love avocados and can never find enough ways to incorporate them into my diet. Not only are they rich and creamy but they can be used as a substitute for eggs in baking, as a great substitute for mayo in dips, great in pretty much any lettuce wrap, etc.

avocado fruit good fat creamy vegan gluten free panko healthy fries

Let’s not forget the nutritional goodness of the avocado. Did you know that the avocado has nearly 20 beneficial vitamins and nutrients. It is also full of good fats.

I used gluten free panko crumbs but you can make your own by crushing gluten-free corn flakes (a little tip from my good friend Tracy). Plus you can use any spices you prefer in the almond meal/flour mixture. Make em spicy, make em sweeter, it’s up to you.

avocado fruit good fat creamy vegan gluten free panko healthy fries

I dipped mine in a ranch flavored greek yogurt dip but a nice lemon dressing or chipotle would be great too. If you serve these for a party, offer a variety of dips for everyone’s tastes.

avocado fruit good fat creamy vegan gluten free panko healthy fries

{ I always choose organics whenever available }

Gluten Free Avocado Fries
 
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Author:
Recipe type: Gluten Free, Vegetarian
Serves: 2
Ingredients
  • 2 ripe (not too ripe) avocados
  • 2 eggs
  • 1 cup gluten free panko crumbs (can sub with crushed gluten free corn flakes)
  • ½ cup almond meal/flour
  • ¼ tsp paprika
  • ⅛ tsp cumin
  • dash salt/pepper
  • Cooking spray (I used coconut oil spray)
Instructions
  1. Preheat oven to 425.
  2. Place a wire baking rack on top of a baking sheet and spray with cooking spray.
  3. Set up 3 bowls: 1 bowl for almond flour, paprika, cumin, salt/pepper tossed to combine everything. 1 bowl for 2 whisked eggs. 1 bowl for panko crumbs.
  4. Press avocado slice into flour mixture covering on both sides then dredge through egg and finally press into panko crumbs on both sides.
  5. Transfer breaded slices to wire rack.
  6. Once all slices are prepared and on the wire rack, give your slices a spray with cooking spray and bake for 10 minutes.
  7. After 10 minutes flip over, spray again lightly with cooking spray and bake for an additional 7 minutes.
  8. Enjoy.
  9. Store uneaten fries in the fridge and microwave for 20 seconds to reheat.

 

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