Category Archives: snacks

Banana Chocolate Chip Muffins

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These are not quite paleo, but still anti-inflammation (ok maybe not the chocolate chips) but if you’re in the mood for a chocolate chip muffin, these are a pretty healthy alternative, and they still taste great.

1 c almond meal
1 c gluten free flour blend ( can sub another cup of almond meal)
1/2 t sea salt
2 t baking powder
4 eggs
1 c mashed banana
1 c canned pumpkin or mashed squash
1/4 c olive oil or gently melted coconut oil

1/2 c chocolate chips, or to taste. Mini choco chips are fun.

Preheat oven to 400 deg and grease the heck out of your muffin tin. These stick quite a bit. You can use paper liners but grease them really well – alot of the muffin sticks to the liner.

Combine the flours, salt, and baking powder in a bowl. Blend the banana, pumpkin, eggs, and oil in a food processor. (It takes a bit longer for me to pull out the food processor but I think it’s worth it to make a really smooth batter. It will definitely still work fine if you do it by hand.) Combine wet and dry ingredients, then stir in the chocolate chips. Bake for about 25 minutes. Enjoy!

Almond Biscuits

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These grain-free biscuits are adapted from Elana’s Pantry. They are simple and allow the almond flour to absolutely shine. I have substituted mixtures of cashew flour, golden flaxmeal, arrowroot, and probably several other things I can’t think of right now, but my advice is – don’t. They are best made with pure almond meal.

Preheat oven to 350 degrees.

INGREDIENTS
2-1/2 c almond flour (use blanched for a biscuit that is lighter in color)
1/2 t salt
1/2 t baking soda
1/4 c butter, coconut oil or earth balance
2 eggs
1 T honey

Combine the dry ingredients in a stand mixer or food processor and mix together.
Add the butter, eggs, and honey and blend.
Lightly flour your hands with almond meal, and carefully form biscuit shapes on a cookie sheet. Depending on the size you make, this recipe could make about 8-10 biscuits. Bake for 15 minutes. Keep an eye on the bottoms so they don’t get too dark. Serve with raw honey or jam.