Tag Archives: grain free

Almond Flour Rhubarb Muffin Recipe (gluten free)

Gluten Free Rhubarb MuffinsHello rhubarb! It’s about time I got around to baking something with this year’s crop, like simple rhubarb muffins topped with cinnamon sugar. Made with almond flour, these rhubarb muffins are hearty and incredibly moist.Almond Flour Rhubarb Muffins
Almond Flour Rhubarb Muffin Recipe (gluten free, grain free)
Muffins:
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher or fine sea salt
1 large egg, lightly beaten
1/4 cup packed brown sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/4 teaspoon pure vanilla
1/2 cup chopped fresh rhubarb
Cinnamon-Sugar Topping:
2 teaspoons granulated sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, the 1/4 teaspoon cinnamon and salt. Set aside.

In medium bowl mix egg, brown sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in rhubarb.

Divide batter among muffin cups. For the cinnamon-sugar topping, stir together granulated sugar and the 1/8 teaspoon cinnamon; sprinkle over muffin batter in cups.

Bake 20 to 25 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

Tips:
-The gluten free flour mix in this rhubarb muffin recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.
-This small batch recipe makes 6 muffins, but easily doubles.Gluten Free Rhubarb MuffinMore almond flour muffin recipes:
Almond Flour Blueberry Muffin
Almond Flour Banana Muffin from Eating Clean Recipes
Double Chocolate Almond Muffins from Nutritious Eats

Almond Flour Chocolate Banana Cookies Recipe

Chocolate Banana CookiesOddly good. That’s the best way to describe these strange cookies made with just 4 ingredients- banana, coconut oil, almond flour and cocoa powder. They are moist and almost brownie-like, with the flavor of sweet banana and bitter cocoa. This small batch healthy cookie recipe makes just 7 small cookies. I make a batch when I’m craving something sweet, but don’t want dozens of cookies hanging around.Cocoa Banana CookiesI’ll be honest, these cookies are a bit ugly. They are dark and bumpy and irregular. Because of their less than perfect appearance I refer to them as Chocolate Lumps. (Actually, I think of these cookies as Lumpier Chocolate Lumps because they are a lumpier, bumpier version of a banana cookie recipe I posted on my Eating Clean Recipes blog. Check out the original chocolate banana cookies recipe post for lots of baking tips and ramblings.)Vegan Banana Cookies

Almond Flour Chocolate Banana Cookies Recipe (vegan, gluten free, paleo, grain free)
1/3 cup mashed ripe banana (1 small)
1 teaspoon virgin coconut oil
1/3 cup almond flour (almond meal)
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. The cookies firm up after cooling.

Makes 7 small cookies
Chocolate Banana Cookie More banana cookies recipe ideas:
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Almond Butter Chocolate Banana Cookies from Eating Clean Recipes

Gluten Free Pumpkin Muffin with Chocolate Chips Recipe

Gluten Free Pumpkin Muffins
Pumpkin loves chocolate as much as it loves spice. The three flavors come together in these tasty pumpkin muffins.

To make the muffins, start with a homemade gluten free flour mix of almond flour and tapioca starch. Add pumpkin, chocolate and spice and you’ve got breakfast.

Gluten Free Pumpkin Chocolate Chip Muffin Recipe
1 1/2 cups almond flour (almond meal)

1/4 cup tapioca flour (tapioca starch)

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt

2 large eggs, lightly beaten

1/4 cup packed dark brown sugar

2 tablespoons melted virgin coconut oil

2 tablespoons almond milk
1/2 cup pure pumpkin puree

1/2 teaspoon pure vanilla
1/2 cup gluten-free chocolate chips

Preheat oven to 350 degrees F. Line 8 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix almond flour, tapioca flour, baking powder, pumpkin pie spice and salt. Set aside.

In a medium bowl mix eggs, brown sugar, coconut oil, almond milk, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops are browned and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 8 muffins

Tips:
-For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Grain Free Pumpkin Muffins

You might also like:
Gluten Free Pumpkin Bread
Gluten Free Blueberry Muffins

Gluten Free Pumpkin Bread Recipe

Gluten Free Pumpkin Bread

Welcome fall with this easy gluten free pumpkin bread recipe. The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. The result is a hearty loaf with a nutty flavor that pairs perfectly with pumpkin and spice. Ovens on!
Almond Flour Pumpkin Bread
Gluten Free Pumpkin Bread Recipe

2 cups almond flour (almond meal)

1/3 cup tapioca flour (tapioca starch)
2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt
3 large eggs, lightly beaten

1/3 cup granulated sugar

2 tablespoons melted virgin coconut oil

3/4 cup pure pumpkin puree

1 teaspoon pure vanilla

Preheat oven to 350 degrees F. Generously grease an 8×4-inch loaf pan with some melted coconut oil. (Or, line pan with parchment paper.)

In a large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In a medium bowl mix eggs, sugar, 2 tablespoons melted coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Spread batter in prepared loaf pan.

Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake this pumpkin loaf. Cool completely in pan.

Makes 1 loaf (12 servings)

Tips:
-You can use pumpkin pie spice in place of the cinnamon and ginger.
-For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Grain Free Pumpkin Bread

You might also like:
Gluten Free Blueberry Muffins