My friend Sarah brought a pear frangipane tart to my house for dinner one day and I initially was not wowed by the look of it. Until I tried it. And then I became obsessed with recreating it at home because it was one of the most delicious desserts I had ever tasted (and you know how much I love chocolate!) I successfully came up with a recipe that was just as tasty, almondy, not too sweet, and a hit with everyone who tasted it!Continue reading
Healthy, grain-free, and dairy-free Banana Carrot Muffins are made with wholesome ingredients like almond flour, honey, bananas, carrots, dates, and nuts. This muffin recipe freezes beautifully and makes a perfect on-the-go breakfast or midday snack.
A few years ago I posted a recipe for some delicious almond flour muffins with banana, chocolate, and chia seeds. I will for sure make a batch or two of those next week, but I will also be making these amazing banana-carrot-coconut muffins. I found these Carrot Banana Muffins in Andrew Weil’s True Food cookbook and made a few adjustments to make them even more healthful.
These healthy muffins are a great cross between carrot cake and banana bread and have a subtle, natural sweetness and a delicious banana flavor. I actually make one batch as a 2-layer cake for my Passover seders and spread my vegan frosting in between. I’ll make another batch and freeze them for breakfasts and school lunches since I think these are the perfect size and can serve as a meal-in-a-muffin.
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners or silicone muffin liners.
In a large mixing bowl, mix together the dry ingredients: almond flour, baking soda, salt, cinnamon, and coconut. In a separate bowl, whisk the eggs, mashed banana, melted coconut oil, honey, vanilla, and vinegar together, making sure that the oil is well incorporated into the other ingredients.
Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the muffin batter among the muffin cups. You will fill the cups to the top since these muffins don’t rise very much.
Bake for 40 minutes, until golden brown or a toothpick/skewer inserted into the center of a muffin comes out clean. (Since there is no actual flour, the muffins will not rise significantly.)
Cool in the pan or on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.
To store muffins, let them cool completely after baking. Place them in an airtight container with a paper towel on the bottom and top to absorb moisture, and keep them at room temperature for up to 2 days.
For longer storage, refrigerate the leftover muffins in an airtight container for up to 5 days. To freeze them, wrap each muffin in plastic wrap or aluminum foil, place them in a resealable freezer bag or airtight container, and freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight or at room temperature for a few hours.
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Even though Thanksgiving is passed, I am not letting go of cranberries just yet. I’m not letting go of winter squashes, pears or apples either for that matter. And I might just make some pumpkin pancakes tomorrow morning if I feel like it. I am not yet tired of all those fall flavors, nevermind that winter is knocking at the door.
I made these cranberry-orange muffins on a whim the other day and just had to share. Even though my family and I are not technically gluten-intolerant, gluten is something I mindful about limiting because it is quite pro-inflammatory and hard to digest and something that can be overeaten very easily. So every now and again when I want to bake something, I play around with gluten-free flours based on grains like rice or millet (if you haven’t tried these Millet Blondies, you must!), or to go grain-free I love using almond flour and coconut flour. There’s not one flour that mimics wheat perfectly, but there are ways to achieve a similar result. One of my kids’ favorite muffins is this recipe for Chocolate-Banana-Almond Muffins with Chia Seeds. That recipe uses all almond flour and has a very nice light, moist interior and such a yummy flavor. I otherwise don’t love using all almond flour in baking since things can get a little heavy. And you have to be sure to use almond flour and not almond meal. Almond flour is very fine and almost powdery. Almond meal is a little coarser which isn’t as desirable when you’re baking a muffin.
One of my new favorite combinations is using almond flour with a little coconut flour mixed in. The result is just a little lighter and chewier than with all almond flour. It’s still not exactly like wheat or spelt flour, but it’s close enough and my kids love muffins I make this way, including these cranberry-orange beauties. These muffins are just sweet enough, in my opinion, with a hint of orange. My family doesn’t love an overwhelming orange flavor, so the zest of 1 orange was perfect for us. But my favorite part is biting into a tart cranberry. I love contrasts in textures and flavors, so the tart and sweet always gets me! I remember making cranberry-orange quick bread when I was little girl. One of the reasons I’ll never forget it is because I completely screwed up the recipe the first time by mistaking baking powder for baking soda and things didn’t rise the way they were supposed to. Live and learn. Even though it was as dense as a brick, the flavors were still so good and we ate the whole thing anyway!
You can still find fresh cranberries in the markets and they also freeze beautifully if you would like to stock up and make cranberry-based recipes in the future. I think these are great for lunch boxes or for a chilly afternoon with a cup of tea, but I also would love them on Christmas morning, which is two and a half weeks away!! Loved being with you today, but it’s time for me to make like an elf and get back to business. Until next time!
There’s a new (but not really new) diet in town which everyone is talking about called the Paleolithic Diet or Paleo, for short. Sometimes it’s referred to as the Caveman or Hunter-Gatherer Diet and it focuses on the foods humans ate pre-industrial agriculture. The idea is that our bodies recognize certain foods and haven’t evolved to recognize other newer foods so we should stick to what was eaten during the Paleolithic time to be healthy and fit. The diet allows lean grass-fed and pastured meats, eggs, nuts and seeds, fruits and vegetables, coconut, avocado and healthy fats. Easy, right? But the diet does not allow anything processed or refined (like sugar, flour, packaged food), or any grains (wheat, rice, barley, etc.), legumes (beans, lentils), dairy, potatoes or processed oils. I am not encouraging or discouraging this diet, which I think has its pros and cons, but merely giving a quick explanation since I’ve received a few questions about it recently.
As I have noticed more and more people limiting gluten and grains, I have also noticed the increased popularity and use of almond flour, which is finely milled blanched almonds. Almonds, like all nuts and seeds, are gluten-free, low in carbohydrates and high in protein. Whereas nuts and seeds, generally speaking, can be slightly acid-forming, almonds are alkalizing.
A few years ago I found Elana Amsterdam’s great gluten-free website, www.elanaspantry.com, which I think started the almond flour revolution. Elana has since turned paleo, and all her newer recipes follow those guidelines. It’s really because of her website that I was inspired to experiment with almond flour and although I have had mixed results, overall I think it’s awesome once I figured out how to work with it. I think it’s great to add some variety to our diet and I love getting some extra protein into Mr. Picky. Almond flour also comes in handy around Passover, 8 days of no grains or legumes, except Matzoh which can start to get a tad boring after a few days.
I had a really delicious Chocolate Banana Chia Seed muffin at Le Pain Quotidian last year or the year before and I was intent on duplicating it. The muffin was moist with the perfect amount of sweetness and I loved the crunch from the chia seeds. They were kind enough to tell me the ingredients (although not the exact recipe) and I made a tasty version at home with whole wheat pastry flour and maple syrup. The kids thought they were great! When I tried using almond flour in place of the wheat flour, we all went crazy for them. The almond flour version of the muffin was the best — super moist, chocolaty and a little denser, but in a good way. Now when I make these muffins, I always use almond flour!
Before you start substituting almond flour one-for-one for wheat flour, stop right there. It isn’t a perfect substitution. Almond flour has no gluten, but does contain way more fat than wheat flour so there are a few adjustments to be made. I would stop by Elana’s Pantry for a quick lesson on how almond flour works. I also have found that specifically labeled “almond flour” is better than “almond meal” (like Bob’s Red Mill.) Per Elana, I started buying almond flour from Honeyville Grain, which has a very good, fresh product and a very reasonable shipping fee ($4.50 flat rate.
These muffins are not technically Paleo due to the yogurt, although if you can find an unsweetened almond milk yogurt, that would work here. Or you can try making these without the yogurt and just add 1 teaspoon of apple cider vinegar, although I have never done it and can’t guarantee the results. I’m really posting these as a great gluten-free, Happy Passover muffin, although I make these all year. In fact I made these recently and Daughter #2 had a few friends over and they inhaled half the batch in 2 minutes. (I’m telling you, if you want the kids to hang out at your house, you need FOOD.) To make this more of a dessert, you can certainly substitute chocolate chips for the diced dates. The chia seeds are fun and obviously nutritious, but there’s less than 1 teaspoon per muffin so it’s not a dealbreaker if you want to omit them.
As always, I love hearing about your experiments in the kitchen and would especially be interested to know about your experience with almond flour or your favorite Passover treats. Once again, I’m on dessert duty for Passover and I’m getting busy right now. This weekend I will be making loads of Macaroons, both plain and dipped in chocolate, the Lemon Ice Torte which I have been making since 1991, and a raw cashew “cheesecake” which I will have to share another time. There is also a recipe on my site for a (vegan) Coconut Tart with Strawberries which is perfect for Passover and Easter. Lots of delicious options!
When I was a little girl, I loved any holiday where candy was involved. I was crazy about sugar and my mother didn’t allow many sweet treats in the house, so I really looked forward to those “special occasions.” Lucky for me, my auntie was all too happy to satisfy my sweet tooth whenever possible. She was and still is an unbelievable baker as well as a top customer at her local chocolate shop. You name the holiday, she had the matching sweets, especially on Easter, which was like sugar-on-steroids. There were small little foil-wrapped bunnies for our baskets, large chocolate boxed bunnies, jelly beans in every color of the rainbow, chocolate eggs and the best one of all — a ginormous chocolate-covered coconut egg. Imagine a moist, dense, sliceable orb of sweetened coconut covered in milk chocolate — I was obsessed with this confection! Believe me, I’m not trying to tempt you here. It was so sickenly sweet, I am sure if I had a bite of it today, I would be nauseous. Definitely not worth it!
I’m no longer obsessed with that coconut egg (or candy, for that matter.) But since then, I’ve always associated Easter with coconut, which is funny because it’s really a season-less food. And in the last decade since I’ve been on the health food path, coconut has found it’s way to me in many forms, none of which is sweetened with sugar nor coated with chocolate-flavored sugar. Today I rely on unrefined coconut oil, coconut milk, coconut water and unsweetened shredded coconut and my body is much happier with me. So when I was coming up with a new Easter dessert a few years ago, coconut immediately came to mind. But since I also celebrate Passover with my husband’s family, I wanted something I could serve on that holiday, too, so no grains or flours allowed. Lastly, I wanted a delicious dessert that wouldn’t make me feel sick after I ate a slice. And this is what it really boils down to for me. I rarely eat sweets and when I do, I’m not looking for dessert to take care of my nutritional needs. So whereas it’s nice in theory to know I may be getting a few extra minerals from unrefined sweeteners and unprocessed ingredients, I just want a tasty treat that doesn’t make me feel like hell afterwards. Like this coconut tart!
This tart is so delicious and light, but it also happens to be gluten-free, vegan (if you use coconut oil), Passover-friendly, and adaptable to the fruits of the season. I love making this tart with strawberries now since they are absolutely everywhere and super luscious. But I’m sure you can picture this like a traditional fruit tart with raspberries, blueberries, kiwis, ripe peaches and/or apricots. If you don’t like coconut (seriously?), you probably won’t love this, but you can always swap your favorite (hopefully not too toxic) crust for this one. The coconut custard is very subtle and not overly sweet, so do give it a chance. For those of you looking to get a jump-start on your holiday baking (I love the way you think), you can definitely make both the crust and the pastry cream 2-3 days in advance and keep both covered in the refrigerator. You can even wash, dry, and slice your strawberries the day before and keep them covered in the fridge, if it makes your life easier. It’s best to wait until the day you serve it to spread the cream on top of the crust to avoid it becoming soggy. Leftovers (what leftovers?) should be kept refrigerated otherwise you’ll run into the same soggy crust issue. For my other two favorite go-to Easter and Passover desserts, check out my Lemon Ice Torte, which I’ve been making since 1991 (gasp!) and Coconut Macaroons. With desserts like these, you won’t be tempted by your kids’ Easter baskets!
