muffins

Sweet Potato Spice Muffins

2014-10-20 13.28.17 Since giving up gluten in order to bring my post-pregnancy hormones back in balance, I've had a lot of fun finding and trying new types of flours in baking. Fall has always been a time of nesting for me -- drawing inward and tending to my inner self, hearth and home.  Seeing as there isn't an actual hearth for most of us these days, I settle for my oven.  The food I make is like a love letter to myself and my family. It's how I take care and provide a solid, physical foundation -- a tangible way for me to promote health and wellbeing.  Even when I'm at a complete loss at how to take care of us by other means (which happens a lot!), I cook a nourishing meal or snack.  Some of the best advice I've ever received was: when in doubt, take care of your body -- because at least your physical foundation is taken care of.  When the body is in harmony, it is easier to think and problem solve through life's many issues.

These muffins are the perfect snack.  Filled with protein from the Teff flour, they are filling, gluten free and spicy.  And they fit the bill for my fall baked treat cravings!  This recipe was the inspiration but I had to adapt it so much it became a completely new recipe.  Cheers!

Sweet Potato Spice Muffins

2 cups Arrowhead Mills Gluten Free baking mix 1 cup Teff flour 1/4 cup arrowroot powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 tablespoon cinnamon 2 heaping teaspoons ginger (less if you want it less spicy) 1/4 teaspoon (about) freshly grated nutmeg (freshly ground makes a huge difference and tastes infinitely better than the preground stuff! Plus, it's something fun you can get your kids involved with...here honey, grate this little nutmeg nut...)

2 eggs 1 cup sweet potato (or pumpkin, or butternut squash) puree 1/2 cup pure maple syrup 1/4 melted coconut oil 1/2 cup milk or water

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together the dry ingredients. Add the remaining wet ingredients and beat together using an electric mixer or wooden spoon. The batter will not be runny but more firm like cookie-dough. Spoon into muffin cups.

Bake for approximately 20 minutes. Remove muffins from pan and cool on a wire rack.

Enjoy! Especially for breakfast. These muffins are great next to over easy eggs on top of sautéed greens :).

2014-10-20 13.29.47

teff

Buckwheat Banana Muffins

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Treats! They are on my mind pretty much all the time these days. Quick, pick-me-up foods that are mostly healthy and easy (and fast) to eat. As a general rule of thumb, I like things to have dual functions -- healthy yet tastes good; something I can wear to a yoga class and then out to dinner; form as well as function; even our bike trailer turns into a jogging stroller. These little muffins fit the dual-function bill exactly. Delicious but won't give you a sugar crash, moist and sweet but full of protein, they are perfect for breakfast or snack. The house will smell amazing while they bake!

Freshly ground buckwheat is the only way to go with this recipe. Brands like Bob's Red Mill Buckwheat tastes just too much like... buckwheat -- heavy, kind of earthy, but not in a good way. If you have a vitamix or a high-powered blender, making your own fresh buckwheat flour is simple. Using whole buckwheat groats (found in the bulk section of most health food stores -- they're the little grains in the photos above), throw them into the blender -- plus all the rest of the dry ingredients -- and press go!

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Banana Buckwheat Muffins, via Nourishing Meals by Alissa Segersten and Tom Malterre

Dry Ingredients: 2 1/4 cups freshly ground buckwheat flour (measure out 2 1/4 cups of the groats into your blender) 1/4 cup arrowroot powder or tapioca flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

Wet Ingredients: 2 cups mashed ripe bananas (generally around 4 - 5 large, ripe bananas) 1/2 cup coconut sugar 1/4 teaspoon cardamom 1/2 cup melted coconut oil 2 teaspoons vanilla extract 1 cup milk

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

Blend the dry ingredients with the groats in your high powered blender.

Pour the dry ingredients into a large bowl. Add the wet ingredients and in a stand mixer or with a hand mixer, mix well. If the batter rests for a while, it will thicken as buckwheat is "thirsty". If it's still too sticky, add a little more milk and maybe a little more coconut oil until the batter will easily fall off the spoon but not too much that it's runny and thin.

Fill the muffin cups to the top and bake 20-25 minutes. This batter made 12 muffins and a loaf for me, but you could make several dozen muffins instead. I believe the loaf took about 45-50 minutes before the toothpick test came out clean. Cool on a wire rack. Store in an airtight container for up to 3 days or freeze for longer storage.