Almond Flour Blueberry Muffins

ALMOND FLOUR BLUEBERRY MUFFINS

Preheat oven to 350 degrees

Mini muffin tin or regular
Organic spray for tins or paper liners

Organic Ingredients:

2 cups blanched almond flour (I used Bob’s Red Mill)

2 large vegetarian eggs
Plus 2 egg whites
1/4 cup unsweetened applesauce
1 tablespoon baking Truvia or to your taste, if you prefer Stevia, adjust amount
1/2 teaspoon baking soda
1/8 teaspoon sea salt or a dash
1 tablespoon apple cider vinegar
1 teaspoon unsweetened vanilla (read ingredients)
2 tablespoons virgin organic coconut oil (or other healthy oil) heated slightly to liquefy
1cup organic blueberries

Directions:

Preheat oven to 350 degrees

Place all ingredients except the blueberries into your food processor and blend until smooth.
Once it is smooth, gently fold in the blueberries. Fresh works best.

Alternate method for this step:

I whisked the flour, salt and baking soda together in a large bowl. Next, I slightly beat the eggs and egg whites in a small bowl and then added the vanilla. I then added the applesauce. I added this mixture to the flour mix. I then added the slightly warm coconut oil. If you add this to the cold ingredients, it will become solid again. Then I beat all the ingredients together until smooth.

It didn’t mix well in the blender; some of the flour was still dry. I have a food processor but didn’t want to get it out.

Once it is smooth, gently fold in the blueberries. Fresh works best.

Baking:

Have the muffin tins prepared either with an organic spray or the paper liners.

Evenly scoop batter into the muffin tins. For the mini muffin tin, I had three blueberries in each and filled the liners almost to the top. Don’t over fill them or you won’t have enough for 24.
Mini muffin tin baking time: approximately 17 to 18 minutes in a 350 degree electric oven.
Regular muffin tin baking time: approximately 25 minutes in a 350 degree electric oven.

Remove the muffins to a wire rack to cool. Store in a covered glass jar in the refrigerator for about 3 days, if they last that long. We reheated our refrigerated muffins in the dreaded microwave (toxic) for a few seconds depending on how many you are heating.

Note: I didn’t want the muffins to be sweet due to my being on a sugar-free diet so you will have to decide if you need more. If you use stevia, the batter will be a bit sweeter anyway.

Copyright:

Roxe Anne Peacock
2-11-13

 

 

Lamb and Havarti Burgers

6 servings

Sauce

1 1/2 cups non-fat Greek yogurt
1 1/4 tablespoons Sutter Home White Zinfandel wine
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon kosher salt
1/4 teaspoon lemon pepper
1 1/2 tablespoons fresh chopped mint
1/8 teaspoon fresh ground nutmeg

Burgers

Olive oil cooking spray
1 1/2 pound lean ground lamb
1/2 cup shallot, finely chopped
1 tablespoon extra-virgin olive oil to sauté shallots
3 tablespoons Greek olives; pitted and chopped fine
1/2 cup crumbled feta cheese
2 tablespoons Sutter Home White Zinfandel wine
3/4 teaspoons salt
1/4 teaspoon lemon pepper
1/2 teaspoon fresh grated lemon peel

Topping

12 thin slices Havarti cheese 2 ½ x 2 ½ inches
18 fresh baby spinach leaves
3 medium ripe tomatoes sliced thin to equal 12 slices

talian Bread

12 slices 1/2 inch thick of good Italian bread
1/2 cup olive oil
1/4 cup melted Irish garlic herb butter

 Sauce
In a medium bowl, whisk yogurt, wine and lemon juice together. Add salt, lemon pepper, grated lemon peel and nutmeg; mix well. Cover and chill in refrigerator while preparing and cooking lamb burgers.

Prepare Grill, Sauté shallots, and heat Irish garlic herb butter

Preheat outdoor grill for direct grilling over medium heat.

Place a small seasoned cast-iron skillet on preheated grill. Sauté shallots in 1 tablespoon of olive oil for approximately two minutes. Remove pan and drain shallots on paper towel; let come to room temperature.

Heat the Irish garlic herb butter in a small pan on the grill until melted. Remove and keep warm.

Burgers

In a large bowl, combine ground lamb, wine, salt, lemon pepper, grated lemon peel, cooled shallots, olives and feta cheese. Gently mix and shape lamb mixture into 6 equal patties about ½ inch thick; don’t over mix. You can use a hamburger press. Press a nickel-size indentation in the center of one side of each patty. Place patties on a plate; cover and chill until ready to grill.

Grill

Coat preheated grill with olive oil cooking spray. Place burgers on grill with indentation facing up. Cover and cook burgers for 4 minutes, turn and cook for 3 to 4 more minutes or until the burger reaches 160 degrees. Add two thin slices Havarti cheese to each burger the last two minutes of grilling.

Bread

Brush one side of the 12 slices lightly with olive oil. Add the 12 slices of prepared bread to the grill the last two minutes of the lamb’s cooking time. Grill for approximately 1 to 2 minutes on each side or until you have grill marks. Remove and brush 6 slices of the bread with the melted garlic herb butter for the bottom of the burgers.

Assembling the Burger

Place a lamb burger on prepared bottom slices of Italian bread. Spread 1 tablespoon of the yogurt sauce over the top of the Havarti cheese. Put 3 fresh spinach leaves on top of the yogurt sauce and top with two thin slices of ripe tomato.

 

Leave No Trace is a Featured Mystery at Start Publishing/WCP this Weekend

FEATURED FAVORITE

Pick up a compelling new mystery with Roxe Anne Peacock's Leave No Trace! It's a perfect mystery read for adults, young and old. From being stalked, to break-ins to suspicious notes, the book will keep you guessing to the very end. --Lynn F. for Readers Favorite Jessica Waters was looking forward to attending college in the fall with her best friend, Sandra Adams. But when Sandra disappears the night after prom, mutual friend, Jason Harris becomes the number one suspect. Jason isnt the only suspect in the tight-knit community of Carlsbad, New Mexico. Before Sandra disappeared, she confessed to having.... read more

   

Meet the Author

Roxe Anne Peacock is the author of History Lover's Cookbook, Fatal Catch and Leave No Trace. Roxe Anne is working on a mystery series, two historicial romance novels, another cookbook and a science fiction project.

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