I have discovered a new favorite food blog: Roost . This blog has super delicious recipes that are super healthy…all gluten free. What makes the recipes even more enticing that the yummy and whole ingredients used are the beautiful photos and stories behind the recipe. Check out this blog, you won’t be disappointed!
On Saturday morning we had a rare day without plans until dinner. We luxuriously slept in and I decided to continue the lazy morning by baking some muffins to slowly savor on an unrushed morning. These were amazing treats that smelled divine as they baked and tasted delicious.
–2 C finely almond flour
–1/2 t salt
–1/2 t baking soda
–2 T finely chopped dried chamomile flowers (you can process them through a spice/coffee grinder or chop with knife)
–1/4 c melted ghee or oil (I used coconut oil)
–1/4 c honey
Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350 F (it took mine closer to 20 minutes) or until golden brown.
Makes 6 muffins.
* 5 Eggs
* 2 bananas (I will use 3 next time)
* 1 scoop protein powder or 1 tsp arrowroot (optional)
* 1/4 cup coconut oil or butter (softened)
* 1/2 cup coconut flour
* 1 tsp baking soda
* 1 tsp vanilla
* Small amount of milk to thin (may not need-I didn’t)
1. Preheat oven to 400 degrees
2. Put all ingredients in medium sized bowl
3. Using strong whisk or immersion blender (I used a hand mixer), mix until smooth and well incorporated. If batter is too thick, add a little milk to thin, but don’t let it get runny at all.
4. Put into greased muffin tins- i use a 1/4 cup measure to make pretty even sized. Batter will be somewhat thick.
5. Bake for 13-18 minutes until lightly browned and set in middle.
*Super light and fluffy!
3 c almond flour
1 t baking soda
1 c cheddar–grated
1 t salt
1 t ground pepper
1/3 c finely chopped onions
1/4 c butter
2 T honey
(I threw in a handful of rosemary)
Preheat oven to 330 degrees. Line cookie sheet.
Combine the almond flour with baking soda, cheddar, salt, pepper, and onions. In another bowl, whisk the butter with the honey and eggs until frothy. Add the almond flour mixture to the egg mixture and knead together.
With slightly moist hands, form the dough into 6 buns and place onto the lined baking tray. Trace a cross across the top of the rolls with a sharp knife and brush with oil.
Place a heatproof dish with water into the bottom of the oven (this will make the rolls nice and crusty). Bake for about 15 min, then turn oven down to 300 degrees and bake for another 15 minutes. The rolls should feel firm and be nicely browned. Take out of the oven and let cool. Refrigerate in an airtight container.
3 egg whites
1 t vanilla extract
1/2 c honey
3 c almond flour
1 c slivered almonds
Preheat oven to 340 degrees. Line 2 cookie sheets.
Place the egg whites into a medium bowl & whisk until bubbles form. Add the vanilla extract & honey and whisk again until think and creamy. Fold into the almond flour and mix to form a thick paste.
With moist hands form 1/2 in thick rolls about 3 in long. Then roll them in the almond slivers. Place onto the baking track and form into a crescent.
Bake the biscuits for 30 min or until they start to brown lightly. Cool completely and store in an airtight container.