Almond Flour Applesauce Muffins, Specific Carbohydrate Diet, SCD

Almond Flour Applesauce Muffins    makes 12

3 Cups Honeyville Blanched Almond Flour
1 TSP Baking Soda
1/2 TSP Salt
1 TSP Organic Cinnamon
3 TBSP Organic or Local Honey
1/2 Cup homemade Yogurt
1/2 Cup Organic Eden brand Applesauce
1 TSP Vanilla
3 Organic Eggs, beaten

• Preheat oven to 350 degrees.
• Combine dry ingredients in a medium mixing bowl.
• Combine wet ingredients in a large mixing bowl with beaten eggs. 
• Add combined dry ingredients into wet ingredients mixing well by hand.
• Using naturally refined Organic Coconut Oil, grease muffin tin.
• Spoon mixture into muffin tins, makes 12 muffins.
• Bake 25 minutes or until golden brown (depending on the brand of almond flour, baking time may vary so start watching muffins at about 20 minutes so they don't over bake)

These muffins freeze well in freezer safe Mason Jars for one month.  Not all mason jars are freezer safe!!

Cheese Bread Buns, Specific Carbohydrate Diet, SCD Legal

Cheese Bread Buns, Specific Carbohydrate Diet, SCD legal    makes 6 buns

2 1/2 cups Honeyville brand Blanched Almond Flour
1/4 cup Naturally Refined Organic Coconut Oil
1 cup shredded Organic Cheddar block cheese (don't buy already shredded)
1 TSP Baking Soda
1/8 TSP Salt
3 large, Organic Eggs, beaten

• Preheat oven to 350 degrees.
• Mix Almond Flour, Baking Soda and Salt.
• Add shredded Cheese and mix.
• Add beaten eggs and mix. Dough will be thick like cookie dough
• Scoop into coconut oil greased Muffin Top pans and press to form bun.  Makes 6.
• Bake until golden brown on top, about 18-20 minutes.
• Let cool, then slice into buns.

Recipe Adapted from the book, "Breaking the Vicious Cycle" by Elaine Gottschall.  This book explains The Specific Carbohydrate Diet so well, highly recommended reading.

I made these in a Muffin Top Pan then carefully slice into "buns".  This original recipe said to bake in a buttered 4x8 loaf pan at 350 degrees until golden brown.

I substituted naturally refined Organic Coconut Oil for the butter that was in the original recipe.

ALMOND FLOUR ZUCCHINI MUFFINS

ALMOND FLOUR ZUCCHINI MUFFINS     makes 12 muffins
2 cups Blanched Almond Flour (Honeyville is by far the best that I have used)
1 TSP Baking Soda
1/2 TSP Sea Salt
1 TSP Organic Ground Cinnamon
2 TBSP Organic Coconut Oil, melted
3 Organic Eggs
1 TSP White Vinegar
1 TSP Vanilla Extract
1/3 Cup Organic Applesauce
3 TBSP Organic Honey or local honey
1 1/2 Cups Organic peeled, shredded Zucchini (about 1 medium)

 Preheat Oven to 350 degrees

• Lay peeled, shredded zucchini on paper towels and mash moisture from zucchini, zucchini needs to be as dry as possible.
• Mix Almond Flour, Baking Soda, Salt and Cinnamon in a small bowl, set aside. 
• Crack eggs into another bowl.  Whisk eggs by hand with a fork.  Add Vanilla Extract, White Vinegar, Honey and Applesauce.
• Add dry ingredients into wet ingredients and stir.
• Add zucchini and stir in.
• Add coconut oil and continue to mix by hand until all the dry ingredients are mixed well.
• Prepare muffin tins with brushed on coconut oil.  Divide mixture into 12 muffins.  About 1/3 full.
• Bake 25 minutes.  Loosen edges and remove from pan while still hot.  Place on wire rack to cool.

I freeze these muffins in freezer safe mason jars.  I am not sure how long they will stay good in the freezer, they don't last long enough in this house to know.  LOL

Almond Flour Banana Muffins, gluten free. SCD legal

ALMOND FLOUR BANANA MUFFINS     makes 12 muffins

2 cups Blanched Almond Flour (Honeyville is by far the best that I have used)
1 TSP Baking Soda
1/2 TSP Sea Salt
1 TSP Organic Ground Cinnamon
2 TBSP Organic Coconut Oil, melted
3 Organic Eggs
1 TSP White Vinegar
1 TSP Vanilla Extract
2 ripe Organic Bananas, mashed
(optional: add blueberries to muffins)

 Preheat Oven to 350 degrees

• Mix Almond Flour, Baking Soda, Salt and Cinnamon in a small bowl, set aside.
• Mash bananas.  I just lay them on a plate and mash with a fork. 
• Crack eggs into another bowl.  Whisk eggs by hand with a fork.  Add banana and continue to mix well until banana is mixed in eggs.  Add Vanilla Extract and White Vinegar.
• Add dry ingredients into wet ingredients and stir.
• Add coconut oil and continue to mix by hand until all the dry ingredients are mixed well.
• Prepare muffin tins with brushed on coconut oil.  Divide mixture into 12 muffins.  About 1/3 full.
• Bake 25 minutes.  Loosen edges and remove from pan while still hot.  Place on wire rack to cool.

I freeze these muffins in freezer safe mason jars.  I am not sure how long they will stay good in the freezer, they don't last long enough in this house to know.  LOL

Almond Flour Blueberry Muffins, gluten free, SCD legal

ALMOND FLOUR BLUEBERRY MUFFINS     makes 6 muffins (I have another recipe for 12)

1 cup Almond Flour
1/2 TSP Baking Soda
1/4 TSP Sea Salt
1/2 TSP Organic Ground Cinnamon
1 TBSP Organic Coconut Oil, melted
2 Organic Eggs
1/2 TSP White Vinegar
1/2 TSP Vanilla Extract
1 ripe Organic Banana
1/4 to 1/3 cup Organic Blueberries, can use frozen

Preheat Oven to 350 degrees

• Mix Almond Flour, Baking Soda, Salt and Cinnamon in a small bowl, set aside. 
• Crack eggs into another bowl.  Using either a mixer or by hand, whisk eggs.  Add banana and continue to mix well until banana is mashed.  Add Coconut Oil, Vanilla Extract and White Vinegar.
• Add dry ingredients into wet ingredients and stir to mix well.
• Add Blueberries and gently stir in.
• Prepare muffin tins with brushed on coconut oil.  Divide mixture into 6 muffins.
• Bake 20-25 minutes.  Loosen edges and remove from pan while still hot.  Place on wire rack to cool.