There was this adorable cafe where I used to live that always served a pumpkin muffin with their potato salad, or any other kind of salad for that matter. But I would feel guilty after eating there, not because of the gluten, as I was unaware of its effect on me at that time, but because I knew they used mayonaise, and hydrogenated oil. Now I look at this picture of lunch today and feel good about what we eat. Cheers!
Potato Salad
4 baked potatoes, peeled once cool (because I can’t bring myself to skin and boil them, depleting any nutritional value they may have)
1 handful of parsley, chopped
2 tbs fresh chopped dill
2 stalks of celery, chopped
1/2 tsp Herbamare seasoning
3 tbs pickle relish
1/3 cup Vegenaise grapeseed oil
Gluten-free Almond Muffins
(to make about 14)
1/2 cup + 1 tbsp liquified coconut oil
1/2 cup honey
12 drops vanilla liquid stevia
3 eggs
I like to beat the eggs in one at a time
Then add:
2 cups almond meal flour
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp sea salt
2 cups thawed organic cherries, or blueberries, or nuts
Bake at 350 for about 24 minutes
They are rich and delicious. My husband says they are his favorite of all my gluten-free recipes (not that I have any recipes which aren’t gluten-free!)
Sophia says
Hi Kelly!
Do you think that your almond muffin recipe would work without the Stevia? Do you think that adding a little more honey would suffice? Thanks! 🙂
Kelly says
Hi!
Sure, that would work fine without the stevia, it just wouldn’t be as sweet. I don’t know about adding more honey though -you could try it, and just add a little to the bake time. Let me know what you decide 🙂
Sandy says
I made these muffins for my mom and me and we both loved them! I used organic blueberries. I gave some to my sister-in-law and left the remaining four with my mom. I’m headed into the kitchen right now to make some more because I sure would like another one. I just found your blog, it’s fun, fresh and informative. Thanks.
Palmer says
Kelly – I made you muffins tonight and they were really yummy – thanks so much for the recipe!!
Kelly says
Thanks Sandy!
Thanks Palmer!
Megan says
This comment has been removed by the author.
Tara says
I was wondering if it would work if I leave out the rice flour and use all almond flour. I am avoiding all grains, but would like to try this muffin recipe. Any advice? Thanks!
Kelly says
Thanks Megan!
Yes, Tara, you definitely can. Here is the link:
grain-free version
gbugsmom says
if i’m out of coconut oil and not avoiding butter, can i use organic butter in place of the coconut oil?
gbugsmom says
i just made your almond muffins and used maple syrup instead of honey and accidentally used baking powder instead of baking soda, but they turned out amazing. i added dark chocolate chunks to the batter and they were amazing!! thanks for a great recipe!
Ali Hoffman says
I just baked these and used 2 cups of mashed bananas instead of strawberries. Delicious! Thanks for all the great grain free recipes!