Plantain Waffles

I love cooking in general, but baking definitely my favorite! Almond flour is definitely the easiest and most versatile alternative flour to work with, cassava (tapioca) flour being a close second. But, since my mom and I can’t tolerate almond flour or starches such as arrowroot or tapioca, I have to be a bit more creative with my baking.  

Gluten gives a lovely elasticity to baked goods that contain it and this elasticity can be hard to duplicate in grain-free baking.

As I said, almond flour is definitely the easiest and most versatile alternative flour to work with; it delivers a lovely texture and is also very neutral in flavor. However, almonds contain lectins and other anti-nutrients. So while eating a handful of sprouted almonds (sprouting helps break down these anti-nutrients) here and there is fine, using 2 ½ cups of almond flour in a recipe isn’t necessarily the healthiest if you bake at all frequently.

Starches such as tapioca starch or arrowroot can be good grain-free substitutes for gluten’s elasticity, but these flours are comprised almost completely of starch which turns directly into sugar during digestion. Coconut flour gives baked goods a lovely crumb (not gummy, which can happen if you use all starch), but since it is almost all fiber and no starch, when it is used alone things don’t tend to stick together very well - the baked goods turn out a bit too crumbly! Also, since it is 3X more absorbent than regular wheat flour, using only coconut flour cuts down the volume of a recipe considerably.

I’m always on the lookout for new ingredients to try, especially when it comes it baking. A while ago I discovered chestnut flour - this helps increase the volume and is naturally a bit higher in starch, but things still don’t tend to stick together very well when used alone or in combination with coconut flour.

Then I discovered plantain bananas and their flour form! While I have known about them in regards to their us in latin american cuisine, I had never thought to use them in my baking. They are like grain-free baking magic! They are high in starch, while not being completely starch like tapioca. And, depending on their ripeness, they are either neutral in flavor (completely green) or add a subtle sweetness (completely yellow, turning black) to whatever you are making. Also, something to keep in mind is that the less ripe they are, the higher their starch content. They are also high in potassium, vitamin A, and vitamin C.

Plantain bananas and plantain flour have now become a staple in my kitchen! I have been coming up with many new recipes taking advantage of their wonderful properties and I can’t wait to share them with you! For now, here’s one of my favorites to get you started!

Plantain Waffles

Ingredients:

300 grams ripe plantain

4 eggs

2 tsp butter

½ c yogurt

½ tsp salt

½ tsp baking soda

1 TBSP + 1 tsp coconut flour

2 TBSP chestnut flour

Place all ingredients in a blender and blend until smooth. Cook in a waffle iron just like normal waffles - make sure to liberally grease your waffle iron (I use coconut oil).

Serve with butter and powdered coconut sugar (or you favorite waffle toppings!) as a breakfast item, or use as bread for sandwiches!

Chocolate Yumminess

The term chocolate milk does not even begin to do this lovely, chocolatey substance justice. Therefore, I have dubbed it "Chocolate Yumminess." Enjoy!

Chocolate Yumminess

1 c milk

1/4-1/3 c plain yogurt

1-2 medjool dates (depending on how sweet you like it)

2 tsp cocoa powder

1 tsp vanilla

a sprinkle of salt

Place all ingredients in the blender and blend on high for 3 minutes. Pour into a glass and enjoy! It tastes the very best if let it chill for a while... I never can wait that long!

NOTE: I have only ever made it in a Vitamix blender which is like turbo powered. I assume a regular blender would work, but I have not tried it myself. Perhaps blend it a bit longer if you use a regular blender?

In light of All Saint's Day I have a couple

inspirational quotes for you this week!

"To be a saint is not a privilege of a few...

all of us in baptism have the inheritance

of being able to become saints.

Sanctity is a vocation for everyone."

- Pope Francis

"Be who God created you to be and

you will set the world on fire."

St. Catherine of Siena

Wahwy's Pumpkin Muffins

There are some foods that if you close your eyes and and take a bite, you're transported to a different time and place. My Grandma's pumpkin muffins are that kind of food for me. Shortly after going grain-free I tried to make a grain-free version of them. They were okay, but definitely not flashback provoking. After that failed attempt I resigned myself to the fact that I would never enjoy one of those pumpkin and spicey, moist and lovely muffins ever again.

Well, recently I was really hungry for them so I decided to give them another shot. With much more grain-free baking experience under my belt I was hopeful that I could at least come closer to hers.

Oh my! I don't think I could get any closer! The taste AND texture are exactly like her pumpkin muffins! They are *slightly* denser than her's, but our batches of her recipe always were.

I hope you enjoy! I would love to hear how yours turn out!

Side note: From the time I was born, she called me her little peanut, so my mom teased her that we should call her Grandma Walnut. So when I was like a year old I tried to say "Grandma Walnut" but it came out "Wahwy" and the name stuck! (And she loved it!)

Wahwy's Pumpkin Muffins

12 dates, soaked in enough water to cover for 15 minutes

1/2 Tbsp water reserved from soaking the dates

1/2 cup coconut sugar

1/4 cup honey

1 cup pumpkin

1/2 cup coconut oil, melted

4 eggs

1/4 cup coconut flour

2 Tbsp tapioca starch

3/4 cup chestnut flour

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1/3 cup water

1 tsp baking soda

Place dates, water, coconut sugar, honey, pumpkin, and coconut oil in a blender and blend on high until smooth. Add the eggs one at a time, pulsing between each addition. Transfer the mixture to a the bowl of a stand mixer and the flours, starch, spices and salt. Mix thoroughly, scraping the sides and bottom of the bowl at least once. Mix the baking soda and water together. Slowly add the water mixture while the mixer is running on low. Continue to mix on low for about 30 seconds before distributing between 16-18 lined muffin tins. Bake at 350 degrees for 22-27 minutes.

And the Bible verse of the week!

"The heavens declare the glory of God;

the firmament proclaims the works of his hands."

Psalm 19:2

Apple Streusel Muffins

First of all, I would like to apologize for missing two weeks! I got a bit overrun with school work, but I'm back now :)

As I said in an earlier post: I love fall. I love every aspect of fall. But apples hold a special place in my heart. There's an apple orchard that we used to frequently stop at on our way to visit my grandparents, so maybe it's partly nostalgia, I don't know. But I love anything apple: apple cider, apple sauce, apple pie, apple muffins, apple dumplings, an apple in my hand... I also LOVE anything with streusel... So put apple muffins with streusel topping and you have pretty much created kryptonite for me!

And oh man did these muffins turn out good! My dad's eyes got really big when he took the first bite of his muffin (that's usually a good sign when he's tasting my baking!). You really can't tell they are grain free!

Apple Streusel Muffins

Batter:

8 oz. butter or palm shortening, melted

8 dates, soaked in water for 15 minutes

1/4 c coconut sugar

1/4 c honey

1 c apple sauce

1/4 c yogurt

5 eggs

1 1/2 tsp vanilla

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp baking soda

3/4 cup + 1 Tbsp chestnut flour

1/3 cup + 1 Tbsp coconut flour

2/3 cup dried apples, cut into small pieces

1/2 c chopped pecans (optional)

Streusel Topping (Optional):

1/4 cup coconut sugar

2 Tbsp chestnut flour

1/3 cup pecans or walnuts

1/8 tsp salt

2 tsp butter, melted

Place the first six ingredients into the blender and blend until smooth. Add the eggs one at a time, blending between each addition. Transfer the mixture to a large bowl.

In a small bowl combine the rest of the batter ingredients, except the apples and pecans, and whisk to combine. Add to the wet mixture and mix.

In a separate bowl combine the first four ingredients for the streusel and mix. Add the butter and mix with a fork until it is thoroughly combined and crumbly. Set aside.

Distribute the batter between 12-15 lined muffin tins, filling each 3/4 of the way full. Distribute the streusel topping evenly over the muffins.

Bake at 350 for 22-27 minutes or until a toothpick inserted in the center comes out clean and the muffin springs back when touched.

And the Bible verse of the week!

"And Mary said:

"My soul proclaims the greatness of the Lord;

my spirit rejoices in God my savior.

For he has looked upon his handmaid’s lowliness;

behold, from now on will all ages call me blessed.

The Mighty One has done great things for me,

and holy is his name.

His mercy is from age to age

to those who fear him.

He has shown might with his arm,

dispersed the arrogant of mind and heart.

He has thrown down the rulers from their thrones

but lifted up the lowly.

The hungry he has filled with good things;

the rich he has sent away empty.

He has helped Israel his servant,

remembering his mercy,

according to his promise to our fathers,

to Abraham and to his descendants forever."

Luke 1:46-55

Apple Doughnut Holes

Oh my, are these good! They aren't your traditional cakey doughnut, but boy are they tastey! You will want to eat them right away, and while they are good hot, they are MUCH better once they are cool!

Apple Doughnut Holes

1 stick butter

3 TBSP coconut sap sugar

1/2 c apple juice

1/2 tsp salt

1/2 tsp cinnamon

1/2 TBSP tapioca flour

3/4 c chestnut flour

3 1/2 TBSP coconut flour

3 eggs

1 medium apple, peeled and grated

1/3 c coconut sugar

1 tsp cinnamon

Place the butter, coconut sugar, and apple juice in a small sauce pan and bring to a boil over medium heat. In a small bowl mix together the salt, cinnamon, tapioca flour, chestnut flour, and coconut flour. Once the apple juice mixture comes to a boil add the flour mixture and stir, continuing to cook and stir over medium heat for 2-3 minutes. Transfer to the bowl of an electric mixer and beat on medium low for about a minute. With the mixer on, add the eggs one at a time, allowing each one to completely mix in before adding the next. Turn to high and beat for about a minute. Add the apple and stir to combine.

Heat about 3 inches of coconut oil to 340 degrees in a 2 qt. sauce pan. Using two spoons, drop about 1 1/2 tsp blobs into the oil, three in the pan at a time. Fry until they turn a deepish golden color, flipping a couple of times so they cook evenly.

Transfer to a cooling rack over a cooking sheet and sprinkle with cinnamon sugar immediately.

And the Bible verse of the week!

"I command you: be strong and steadfast!

Do not fear nor be dismayed, for the LORD,

your God, is with you wherever you go.”

Joshua 1:9

Apple Spice Coffee Cake

I love fall. The smells, the flavors, the colors, the weather! I love it all! Every year I look forward to the apples and the squash at our local farmer's market. I mean, come on, what's better than a juicy, crunchy, freshly picked apple on a chilly fall day? But it's also my favorite season for baking! The apples and the pumpkin and the spices... Mmmm...

So, imagine my excitement when one of our favorite chemical-free farmer's market vendors had apples! (Thanks Jill!) And so it begins... :D

So, you can pretty much look forward to lots of apple and pumpkin recipes for the next 3 months! I will try to hold off on the pumpkin stuff until closer to October... But we'll see...

This week's recipe is Apple Spice Coffee Cake, and I gotta tell ya, I could eat the WHOLE pan!!!

Apple Spice Coffee Cake

2 granny smith apples, diced

1/3 c coconut sap sugar

1 tsp cinnamon

1 stick butter, softened

1/2 c honey

2 TBSP coconut sap sugar

4 eggs

1 1/2 TBSP vanilla

3/4 tsp salt

1 3/4 tsp baking powder

3/4 tsp baking soda

1 1/2 tsp psyllium husk powder

1 c + 3 TBSP chestnut flour

3 1/2 TBSP coconut flour

3/4 c yogurt

First dice the apple, divide them in half and set both halves aside. In a small bowl combine the 1/3 c of coconut sugar and cinnamon. Stir and set aside.

Place the softened butter in the bowl of an electric mixer and beat on low for about 20 seconds (this helps the honey not pool at the bottom). Add the honey and coconut sugar and beat on medium until well combined. Add the eggs one at a time, mixing thoroughly before the next addition. The mixture might begin to look curdled, that's okay. In a small bowl whisk together the rest of the ingredients, except the yogurt. Slowly add the dry mixture and mix thoroughly. Add the yogurt and beat on medium-high for about a minute. Add half of the apples and mix.

Pour the batter into an 8"X8" pan lined with parchment paper and sprinkle with the cinnamon sugar mixture and the remaining apples. Using a butter knife, lightly swirl the apples and cinnamon into the top of the cake. Bake at 350 degrees for 40-50 minutes or a toothpick inserted in the center comes out clean (be careful not to hit a pocket of cinnamon sugar!) and the cake springs back when lightly pressed.

And the Bible verse of the week!

"Jesus said to him in reply, “Blessed are you,

Simon son of Jonah. For flesh and blood has not

revealed this to you, but my heavenly Father.

And so I say to you, you are Peter,

and upon this rock I will build my church,

and the gates of the netherworld shall

not prevail against it.

I will give you the keys to the kingdom of heaven.

Whatever you bind on earth shall be bound

in heaven; and whatever you loose on earth

shall be loosed in heaven.”

Matthew 16:17-19

The Best Paleo Brownies EVER!

I'm afraid I can't take credit for this one. This work of genius is Tammy Credicott's from The Healthy Gluten-Free Life's cookbook Paleo Indulgences! This was actually one of the very first paleo things that I made and is definitely still a go-to for me! It's always a crowd pleaser! I've made a few changes, but the original was quite amazing the way it was! I've tried several of Tammy's other recipes and they have all been delicious!

Enjoy! And I hope you check out Tammy's blog and cookbooks! (And no, she didn't pay me to say all of that!)

Tammy Credicott's Decadent Brownies

2 oz. dark chocolate, chopped

3 TBSP coconut milk (I usually use regular milk)

1/4 c cocoa powder

3 TBSP coconut oil

1/2 c honey (original recipe called for 1/2 c maple syrup)

1/4 c butter or coconut oil, melted (original recipe called for 1/4 c olive oil)

2 eggs

1/4 c pumpkin puree

3 TBSP chestnut flour (original recipe called for 3 TBSP arrowroot)

1/4 c coconut flour

1/4 tsp baking soda

1/4 tsp salt

In a small sauce pan over low heat combine the first four ingredients and whisk constantly until the chocolate is melted. Remove from the heat and transfer to a medium-sized bowl. Add the next four ingredients and whisk to combine. In a separate small bowl whisk together dry (the last four) ingredients. Add the dry ingredients to the chocolate mixture and whisk to combine.

Pour the batter into a parchment lined 8"X8" pan and bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. Enjoy!