Posts Tagged with “Muffins”
I recently decided to go Gluten Free because I have been doing a lot of research about people who have siblings who have celiacs and finding out that family members are highly likely to have similar symptoms that can affect their health if they continue eating gluten products. Recently I was not feeling well and went to the doctor to run quite a few tests and found that I am mildly gluten intolerant. Since I am already lactose intolerant, I decided to look into alternatives for getting healthy by removing gluten products from my diet as well.
My first thoughts were what am I going to eat? But when I started reading a book called Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To HealthÂ which was recommended by my doctor I found that the way we should look at it is WHAT CAN I EAT rather than WHAT I CANNOT EAT. Â The answer was very simple. I can eat all proteins, all vegetables, and all fruits in moderation. What I could not eat were wheat products and grain products and from my research I found that those were the products that were making my gluten intolerant self and celiac siblings sick anyhow. So it was a pretty easy fix.
However, every once in a while I did have a hankering for having something that was not a protein or a fruit or a vegetable and that is when I started searching for recipes to make some of the baked items that I grew up loving. By using great natural alternatives to wheat flour like coconut flour and almond flour I found myself once again able to eat in moderation all the baked items I once loved without the side effects of feeling tired or getting a sugar headache from the traditional processed flour products.
Here is one of my favorite recipes that I adapted from the Gwyneth Paltrow cookbook It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.
Here is my recipe – I substituted ingredients that she suggested with what I had in my cupboard. All my ingredients are also glutenfree with no eggs.
2 cups of Coconut Flour – I use Let’s Do Organic Coconut Flour, 16-OuncePouches (Pack of 6)
2 tsp of baking soda
2 tsp of baking powder
1 tsp of sea salt
2/3 cup of almond milk
1/2 cup of extra virgin olive oil
2/3 cup of Vanilla Agave
6 pitted dates cut into small pieces
2 ripe bananas mashed
Sift all of the dry ingredients and then add to the bowl with all of the wet ingredients and mix all together. Line 18 muffin tins and distribute the mixture evenly. Bake at 400 degrees for 25 minutes.