After the kids went to bed tonight, I tossed together some almond flour berry muffins. The recipe is from Elana Amsterdam’s (of Elana’s Pantry) wonderful paleo book, The Gluten-Free Almond Flour Cookbook. I doubled and modified her delicious Chocolate Chip Banana Cake recipe to omit the honey, and used frozen mixed berries instead of chocolate chips.
Banana-Berry Muffins
INGREDIENTS
- 3 c. blanched almond flour
- 1/2 t. sea salt
- 1 t. baking soda
- 1/4 c. coconut oil, melted
- 3 large eggs
- 1 T. vanilla extract
- 1 c. frozen mixed berries
- 1/2 c. (about 1-2) ripe bananas, mashed
DIRECTIONS
- Preheat the oven to 350 degrees. Arrange silicone muffin liners on a baking sheet.
- In a large bowl, combine the almond flour, sea salt, and baking soda.
- In a medium bowl, whisk together the liquid coconut oil, eggs, bananas, and vanilla extract.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined.
- Fold in the mixed berries and fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
After I was done making the kids’ lunches, I made mine. I had some leftover celery sticks that didn’t fit in their lunches, so I put them in a container to take to work. I decided I wanted some ranch dressing to dip it in. While humming Rubber Ducky, I pondered my day and set about gathering ingredients.
Mid-hum, I realized that I’d assembled these ingredients, mindlessly and effortlessly, within seconds:
Without a recipe, without looking anything up in a book, just … experience, in my fingertips. Holy cow. I think I might be getting the hang of this real food thing. Within another couple of minutes, I had this:
A few whips later and I had my celery dip:
So Monday started out being a full-on pain in the ass, but after leaving work and as the evening wore on, I had a pretty awesome Monday.
The Farmers Taft 