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Monday, June 24, 2013

Paleo muffins

Melissa pinned this recipe for Paleo breakfast bread, and I tried it the very day after I re-pinned it (WHICH NEVER HAPPENS IN REAL LIFE!).

I don't have/still haven't unpacked a square baking dish, so I poured my batter into 6 muffin cups and baked it for the time directed. The flavor was very subtle, but I didn't use a high-quality maple syrup, which can make a big difference. I will make this again, though, because Aspen loved it. She also loved eating the almond butter from a spoon so... I don't know if her approval means much. But it was pretty darn good, and I might even add my soy-free/nut-free/lactose-free chocolate chips to it next time.

Paleo Breakfast Bread (or muffins)

1/2 C creamy almond butter (I actually used crunchy)
2 eggs
1 tsp vanilla
2 T (grade B) maple syrup
1 T cinnamon
1/4 tsp salt
1/4 tsp baking soda

Pre-heat oven to 325, and grease/oil an 8X8 glass baking dish. For muffins, line 6 cups of your muffin tin with paper liners.

Combine all ingredients and pour into baking dish/muffin tin. Bake 12-15 minutes.

If you go to Whole Foods, you'll find lots of options for almond butter, including the make-it-yourself dispenser. Conveniently, the fresh-almond-butter-maker thing (what the heck is that called?) is right next to the dispenser for various maple syrups and honeys. So you can grab those things in one go and be ready to make this recipe super-quickly.

For me, the pros of finding Paleo recipes is that they're lactose-free. I love not having to modify a recipe so I can eat it (because I am so very lazy).

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