May 10, 2010
Time for Breakfast
Blueberry Muffins, these were a HUGE hit and we will be making these and trying different fruit/nuts!
3 cups almond flour
2 large eggs
1 stick of unsalted butter, melted
1/4 cup honey
1 tsp baking soda
2 tsp pure vanilla extract
pinch of salt
1 1/2 cups fresh or frozen blueberries (can substitute blueberries for chopped bananas, peaches or other fruit)
Preheat oven to 300. Line a 12-cup muffin pan with paper cupcake liners.
In a food processor, puree the almond flour, eggs, butter, honey, baking soda, vanilla, and salt until smooth. Gently fold in the blueberries. With a big spoon, scoop the batter into the prepared muffin pan. Bake for 40 minutes, or until golden brown and set. Serve warm or at room temp.
Blueberry Muffin Homemade Cereal
4 Blueberry Muffins (from above recipe)
1/2 cup raw unsalted walnuts, lightly toasted
1/2 cup shredded unsweetened coconut, toasted
1/2 cup home-dehydrated banana chips, raspberry slices, or favorite fruit
1/4 cup raisins
Preheat oven to 200.
Crumble the muffins onto a parchment-lines cookie sheet. Toast in the oven for about 30 minutes, until crunchy. Allow to cool completely.
Mix the muffins with the nuts, coconut, fruit, and raisins. Very good sprinkled on top of homemade yogurt with honey drizzled on top.
1 cup cashews (unsalted) - I love to use pecans instead of cashews, but either way these are very tasty!
3 large eggs
2 Tb homemade yogurt
1/2 tsp baking soda
1 Tb honey
1 tsp ground cinnamon
1/4 tsp pure vanilla extract
pinch of salt
coconut oil or vegetable oil
Grind the nuts into a paste in food processor. Add the eggs, yogurt, baking soda, honey, cinnamon, vanilla, and salt, and blend well.
Heat oil in a large frying pan over medium-low (these will burn easy, so lower and slower for cooking is best). Pour the batter into small pools and cook for 2-3 minutes, until golden. Flip and cook for another 1-2 minutes.
Serve hot, drizzled with honey.