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Flax-almond muffin recipe (grain-free)

 

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These gluten-free muffins are a great source of protein, good fats and fiber, as and have the added bonus of being grain-free (and so also gluten-free)!  Traditionally we don’t eat eggs, but have recently tried a few recipes using eggs from the New Westminster farmer’s market, which I feel better about from a ethical perspective, and offer an extra nutritional punch. These muffins were a big hit! They are great for a quick breakfast, or to accompany a soup.

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 12 muffins

Ingredients:

  • 1 cup ground flax meal (we grind ours fresh in a coffee grinder, and store it in the freezer to ensure that the good fats do not go rancid or oxidize)
  • 1 cup ground almond or pecan flour (we also grind ours in the coffee grinder, or you can buy this pre-ground)
  • 1 Tbsp baking-powder (I prefer the aluminum-free version – Bob’s Red Mill is an option)
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1/2 cup coconut oil – melted
  • 4 large eggs
  • 1/4 cup maple syrup
  • 1/2 cup coconut or almond milk

Directions:

  • preheat oven to 350′
  • grease muffin tin with coconut oil or use paper liners
  • mix dry ingredients in a bowl
  • melt coconut oil on low heat in stovetop pot, then allow to cool slightly
  • add eggs, maple syrup and milk to oil, and blend briefly
  • add wet ingredients to dry
  • spoon into muffin tins
  • cook until a fork comes out clean – enjoy!

 

 

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