Monday, 12 November 2012

Will Run For Almond Butter Banana Muffins (grain & sugar free)


Apparently it's been a REALLY long time since I've made muffins that haven't tasted like sawdust.  Thanks for the kind words Farmer.  

I've been kind of intrigued by the idea of grain free baking since trying out a vegetarian version of the whole 30 .  If you're interested the Whole 30 is all about eating real food and putting an end to sugar cravings (says the one who has on occasion eaten brown sugar out of the jar with a spoon).  

During a hunt for Whole 30 recipes I came across Today's Letters and a recipe for grain free banana muffins.  My version of these muffins is a little less ambitious (I didn't make my own nut butter) but likely equally delicious.  

Who knew the trick to sawdust free muffins was to leave out the flour & add copious amounts of almond butter?

Almond Butter Banana Muffins

(Makes 11-12 muffins)


3 VERY ripe bananas (mine were in the freezer)
1 cup ground almonds/almond meal (bulk barn)
3/4 cup almond butter (or nut butter of choice)
2 eggs
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp vanilla bean paste
1 tsp cinnamon
1/4 tsp salt

Preheat oven to 375.

Grease silicone muffin cups.
Combine almond butter & vanilla.  Add beaten eggs, ground almonds, baking soda & baking powder, vanilla bean paste, cinnamon & salt.
Bake for 12 minutes.
Allow to cool. 
Do not eat in one sitting or consider sharing with a friend (but not one that compares your baking to cardboard, sawdust, etc.)

Sunday, 4 November 2012

Will (Not) Run For Quiche

disaster disguised as quiche
I should have know better than to attempt to make a quiche. 

I'm very particular about the way that I eat eggs if I eat them at all (poached eggs on toast, not runny, not boiled, sliced into nine pieces with copious amounts of ketchup on each piece, eaten as quickly as possible).  Not to mention that  it's entirely possible that you might have invited me over for brunch and I replied, "I would love too but only if you promise not to make me eat quiche". 

I had this idea that I could learn to love quiche if it involved a sweet potato crust (with grated onions and apples) and I liked the idea of having a week's worth of breakfasts ready to go. 

The crust looked delicious.  I probably should have just eaten the crust.  I put the egg mixture in the crust and placed my pan in the oven.   A few minutes later I could hear something dripping.  It was the egg pouring out of the spring form pan into the bottom of the oven!  Needless to say I now have a house that smells like burnt egg, an oven that is full of burnt egg and a quiche with only a hint of egg (but plenty of egg shells).  So much for that idea.


Farmer being the good sport that she is decided to give the quiche a try only to bite into an eggshell.  I was just a little punchy at this point in time so I told her that eggshells are high in calcium.  Apparently so are milk, cheese and broccoli.

If you have a spring form pan that doesn't leak I'd love to hear about how this recipe turned out.  I'll understand if you don't invite me over for breakfast.


Oil a 9 inch spring form pan 

3 C grated sweet potato (drain some of the  liquid out of the potato with your hands once it is grated)

1 small grated apple approximately 1/2 C (drain juice from apple)

1/4 C grated onion

1 egg beaten

Combine and press mixture into pan and bake for 15-20 minutes at 400 F.

Egg Mixture

10 eggs

1 T Better Than Salt or your favourite dried herbs (oregano, basil, rosemary, marjoram, etc.)

Using a whisk combine eggs and herbs.

Pour egg mixture on top of the crust.  Reduce oven temperature to 375 F and bake until egg mixture is firm (20-45 minutes or so I would imagine).

I'll be opening my windows and cleaning my oven before I enjoy any almost eggless quiche.