My Vintage Tea Party
Ramblings and Reviews From a Lover of Tea and All Things Vintage
Unfortunately I was unable to do a June update due to my 4-week summer class (it was abhorrent), but here I am with another baking adventure! As many of you already know, I switched to a completely gluten-free diet around March of this year, so pretty much all of my baking from here on out will be free of gluten. Go ahead, roll your eyes, scoff, say what you want, but all I know is that since cutting gluten, I have been able to eat actual meals without being completely miserable. For a few months at a time, the nausea would get so bad that it was all I could do to choke down a scrambled egg or chicken noodle soup and a protein drink. At one point I lost about 5 pounds and started to look and feel starved. I never believed in non-celiac gluten sensitivity myself until now, even after 4-5 different doctors pushing me to try a gluten-free diet. So think what you will, but for the moment I have more good days than bad, and that in and of itself is really something.
Anyways. Since I have a month and a half semi-free until school starts up again, I have decided to try out some new recipes. Today, I decided on paleo carob chip muffins using a recipe I found on Pinterest. The ingredients are almond flour, maple syrup, coconut oil, eggs, vanilla extract, baking soda, salt, and carob chips (the recipe calls for chocolate chips, but I used carob chips that were left over from making cookies). They took about 5 minutes to whisk together, and 18 minutes to bake. I used my silicone muffin pan, and they still stuck a little bit on the bottom so I had to use a knife to loosen them before I took them out. A couple of them came out in two parts, but they still tasted the same. Let me tell you, these are hands down the best muffins I have ever baked in my life! They are delicious, fluffy, and not overly sweet. It was all I could do to not put away three or four at one time. They were a hit with my dad too, so it's not just me who thinks they're so good. The only downside is that they didn't really poof up like regular muffins so they look a little flat, but honestly I don't think that's a problem. Expect more almond flour-based baking adventures in the future! It is my favorite gluten-free flour to bake with because of its higher protein, lower carb content and I really have to watch my carb intake due to my dysautonomia. I have provided a link to where I found the recipe on Pinterest, so anyone who wants to can make them too! https://www.pinterest.com/pin/74731675050556722/
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About Me
Greetings, readers! My name is Jordie, and I am a tea obsessed, history loving young lady who just happened to be born about 60 years too late. Archives
February 2017
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