As promised in last week’s post on quick, nourishing breakfasts, here’s my recipe for grain-free muffins using almond flour. These have been modifed from a recipe found in The Grain-Free Gourmet . They are VERY versatile, and are reminiscent of bran-muffins with a hint of sweetness from honey. Unlike the coconut flour muffins, these are not “eggy” at all and hold together remarkably well. They have all the attributes of wheat flour muffins without the extra carbs…and are a lot more nutritious to boot! This recipe makes about 12 muffins:
Grain-Free Blueberry Muffins
2.5 cups of almond meal, almond flour, or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder)
3 large eggs
1/4 cup of honey
1/2 tsp. of baking powder
1/2 tsp. of sea salt
1 Tbs. of vanilla extract
1 cup blueberries
Preheat oven to 300 degrees.
Prepare muffin tins with liners or lightly grease with oil or butter. Mix all ingredients until smooth.
Fold in the blueberries.
Bake for 30-40 minutes.
For zucchini-spice muffins:
1/2 tsp. ginger
1/2 tsp. allspice
1 tsp. cinnamon
1 cup shredded zucchini instead of blueberries
Substitute fresh pitted cherries, or any other desired fruit for the blueberries so that it amounts to 1 cup of fruit.
Add 1 cup of chopped, bittersweet chocolate or unsweetened chocolate chips for a chocolate chip muffin!
One of the things we miss most being grain-free is good old spaghetti. Being of Italian origin, this depravation really hits home. Fortunately, I’ve found some frugal, low-carb, nutrient-dense ways of enjoying all of my favorite Italian-themed pasta meals without all of the starchy, carby, low-nutrient pasta! Read the rest of this entry »
There is nothing more deliciously sublime than a bowl of real, MSG-free miso soup. Thanks to recent commenter, Jen, who urged me to share this recipe that has become a staple in our weekly menu.
This week, Kimi, over at The Nourishing Gourmet (a beautiful blog, so inspirational!) is hosting her weekly Pennywise Platter Round-Up and I’m excited to jump in and share a thrifty recipe that is nourishing and “paleo”. So often, we think of “beans and rice” when we consider frugal foods, but does thrifty necessarily mean high-carbs? My mission, here at Organic and Thrifty, is to prove otherwise!!!!
Since going grain-free, one of the things I miss the most is the ease of serving cold cereal for breakfast. Finally I have perfected this simple, filling, and mostly-frugal cold cereal recipe! It’s perfect for camping, on-the-go mornings, or for an afternoon snack!
You know how sometimes you google a recipe you want to find and it’s a bust? Well, that happened tonight; I wanted grain-free Indian Naan (a tall order, I know…but surely someone in the great blogosphere had done it?) Alas, no luck. So, in the absence of a recipe, I modified a grain-free “skillet bread” recipe and came up with a delicous, grain-free, savory Indian flatbread to accompany a delicious, frugal, and nourishing curry I’d made. Read the rest of this entry »