Friday, January 16, 2015

Maple Pecan Muffins

I'm learning that it doesn't take much to turn a pancake into a muffin.  And, for me, muffins are infinitely less tedious.  Who has time to stand there babysitting pancakes 3 at a time?

This recipe started out as the pancake recipe from the back of a bag of FunFresh Foods almond flour. 
The first thing I did was convert from measuring by cup to going by weight. (I really can't stand dealing with messy measuring cups!)
Here's a summary of the transformation from pancake to muffin:

180 g almond flour90 g pecan meal
60 g almond flour
30 g cashew meal
82 g agave nectar82 g maple syrup
1/2 tsp baking soda3/4 tsp baking soda
n/a1/4 tsp xanthan gum (optional)
n/a28 g melted coconut oil
n/a4 to 8 grams Teff grain, chia seed, rice flour, whatever
n/achopped pecans for topping

Here's what stayed the same:

2 eggs
1 tsp vanilla extract
1/2 tsp salt
116 g. water (4 ounces)

  1. Preheat oven to 350 (f).
  2. Line 24 mini muffin cups with liners, then spray with coconut oil or other non-stick spray.
  3. Use wire whisk or fingers to mix pecan meal, almond flour, cashew meal, baking soda, xanthan gum, and salt  in a small bowl until well-combined.
  4. whisk maple syrup, coconut oil, and vanilla in a medium bowl together until well-combined.
  5. Whisk in the eggs, then the water.
  6. Whisk in dry ingredients. I do this in stages to ensure more even incorporation.
  7. If the mixture looks too runny, stir in the Teff, chia, or whatever.  Teff has a nice nutty flavor, and adds a little bit of poppyseed-like crunch.  If you don't like that texture, then just add a little of whatever you like.  It will still be a bit runnier than normal muffin batter, but that's OK.
  8. Fill muffin cups about 3/4 to 7/8 full.  If you have a little batter left, just bake it in a lined custard cup (or two).
  9. Bake for 12-14 minutes.  Tops will spring back when lightly touched, and a toothpick will come out with a crumb or two.
  10. Remove from muffin tins and cool thoroughly on wire rack.  The texture is best at room temperature.

Saturday, January 10, 2015

German Chocolate Quinoa Cookies

I really call these "Oops Cookies".  I accidentally got the nut butter mixture too hot, and the chocolate chips mostly melted. 


Sometimes a thing that initially seems bad can turn out to be surprisingly good.  So maybe I should call them "Redemption Cookies".

But, rule one of putting your cookie recipes on your blog is, "Make the name make sense to others."  So, with flavors of coconut, pecan, and chocolate, maybe it's best to call them German Chocolate Cookies.


138 grams total of maple syrup, honey, and agave syrup (1/2 cup)
68 grams organic cane sugar (1/2 cup)
1 4-ounce stick of Earth Balance margarine or organic butter
128 grams total of almond butter and cashew butter (1/2 cup)
1 tsp vanilla
140 grams brown rice flour (1 cup)
83 grams quinoa flakes  (3/4 cup)
1 tsp baking soda
1/4 tsp sea salt
Scant 1/4 cup chopped pecans
Scant 1/4 cup shredded coconut, chopped
1/3 cup dairy-free miniature chocolate chips (e.g., Enjoy Life)


1. Add first 4 ingredients into a medium steel mixing bowl, then place over a pan of simmering water to soften.
2. Mix brown rice flour, quinoa flakes, baking soda, salt, pecans, coconut, and chocolate chips in a small mixing bowl.
3. When nut butter mixture is very warm, add vanilla and stir until everything is smooth.
4. Remove nut butter mixture from heat and stir in the flour mixture.  Combine well.  The chocolate chips will mostly melt. 
5. Place in refrigerator until firm enough to handle (about 30-40 minutes).
6. Roll into small balls (about 12 grams each) and place on lightly greased cookie sheet about 2" apart. 
7. Bake at 350 until lightly browned but still soft in the middle (about 8 minutes)
8. Let rest on cookie sheet for 2 minutes, the place on wire racks to cool.

Makes about 60 cookies.