Please forgive the lack of picture here. Our camera has decided to “pursue other opportunities” as a paperweight, so we are in the market for a new one. Luckily Costco is having a good price on a higher-quality camera, so perhaps the next generation of blog photos will look a bit more professional! One can only hope…..but back to the scones. If there ever were a more picture-perfect breakfast, I haven’t seen one in a while. One that was delicious, nourishing, and grain-free at least! Read on…. Read the rest of this entry »
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!
It’s August, which means school is just around the corner. School days mean more rushed mornings, and for moms it can be a huge temptation to succumb to convenience foods like boxed cereals, eggo waffles, and the like. The benefit of said products is that they are easy, quick, and relatively cheap. The downside (if I even have to mention it) is their complete lack of adequate nutrition, including high amounts of sugar and processed grains. Not a good way for kids to start their school day (or any day for that matter). Fortunately, with a little bit of planning, you can provide your family with quick, nourishing breakfasts on those rushed school mornings and save time AND money!
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!!!!