I just got my first Soy Chai Latte of the season! You know what that means...the count down to boots, cute sweaters, the smell of fireplaces and leaves filling the air, chilly nights spent wrapped up in blankets, comfort food, and football games, has begun.
Last week I noticed our grocery store selling Halloween candy already! Overachievers...
Experiment time! I really wanted to make zucchini bread and then saw a bag of almond flour, "yes" said my inner cook. I read up on almond flour a little bit and learned it's really just very finely ground blanched almonds and not exactly "flour". Full of protein, gluten free, and a good source of vitamin e and magnesium, almond flour is a pretty healthy alternative to wheat flour. In this recipe I also added coconut flour which added a light sweetness and thickened the batter a bit. (After tasting this recipe I thought shredded coconut would have been fantastic in this!) Today I'm guest posting for the lovely, adventurous, all around amazing foodie friend, Julia at The Roasted Root, so head on over for the recipe and say hi!
[Recipe Here]
PS. SO EXCITED we hit 100 google friend connect followers!! Thank you so much!
(Linked to FFF)
I love this recipe, so full of interesting ingredients! And I love Julia´s site too!
ReplyDeleteI love chai! I just had pumpkin spice coffee this weekend and am so ready for fall now! :) Heading over to check out the recipe for these delicious looking muffins!
ReplyDeleteThanks again for the awesome guest post, lady! I can't believe fall is almost upon us too! And as I sit in triple digit heat (inside the house mind you), I'm looking forward to a little brisk breeze, the scent of rain and all sorts of sweet and spicy fall recipes baking in the oven! Hope you're having a wonderful day!!
ReplyDeleteYum these muffins look utterly fantastic :D
ReplyDeleteI am in love with the delicious ingredients - off to read :)
Cheers
Choc Chip Uru
These look so yummy. I love their presentation!
ReplyDeleteI was number 101. :) I love fall,so many favorites with that season. These look delicious. I haven't used almond flour yet but it is on my list.
ReplyDeleteThese make me super excited for the sweater season! Love the bow :)
ReplyDeleteThese look delicious, I'd love to eat one with a jasmine tea.
ReplyDeletedelicious & divine! perfect gluten free recipe!
ReplyDeletexo
http://allykayler.blogspot.ca/
I am wondering if it is ok to omit the sugar. My son is on a Very Low carb diet and can't have the sugar.(For Treating Epilepsy) I would like to make him something healthy he can snack on
ReplyDeleteHi Dottie! Yep go ahead and omit it, if you wanted to add honey or another sweetener...it might help it taste a little better, but between the yogurt and coconut flour it does have some sweetness to it already. You could also add banana if you wanted. He's a lucky guy to have such a caring mom :) Let me know how this works for you! I'd love to hear.
DeleteThanks so much. I will be trying this on my next day off. And I will let you know
Delete@Dottie - Honey is also a good substitute to sugar.
ReplyDelete@Abby - Girl, you rock. I'm inspired to try a different kind of flour now! But, you know what, I'm going to stay in summer as long as possible! I like it too much! And I just drink my chais chilled in this season anyway. :)
Your recipes are so creative. Almond flour - that's such a great idea. I'm sure it taste delicious.
ReplyDeleteI absolutely love these muffins! Baking with almond flour is sooo tasty. I found you through Kelly's blog. Bookmarking now!
ReplyDeleteThese muffins look wonderful, and the recipe is very intersting
ReplyDeleteYou are super creative !:)
I just happened upon these via the Tasty Kitchen site. I'm super excited to find them. My lil sis, who has celiac disease is coming to town and I wanted to make her something. These look perfect! I'll let you know how they turn out!
ReplyDeleteMade em. LOVED em, even rebloged em! Thanks for the recipe! It should be up sometime this morning if you'd like to check it out. fancyfreeme.com Thanks Again!
DeleteI did something wrong, and I'm guessing that it was because I only had a cup of almond flour so I used 1.5 cups of coconut flour (which, of course, means it soaked up the liquids). However, I used honey instead of sugar (more liquid) and flax/water instead of eggs (maybe this would account for lack of moisture?). They came out moist but a bit dry tasting (i.e. powdery - coconut flour) and not as well held together (with flax "egg'). Wondering if I can throw an egg into the rest of the batter. I had enough for 24! Thanks so much for the recipe.
ReplyDelete