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My experiment with avoiding wheat and dairy this week is so far having absolutely no effect on my nursing baby’s skin issues.  Bummer.  One good thing that has come out of it so far, however, is these delicious muffins.  I found the original recipe here, and made very few changes.  I am just not confident in gluten-free creativity yet :).

My husband actually said these were the best tasting muffins he has had in years.

Banana Nut Chocolate Chip Muffins

6 eggs

1/2 c. coconut oil

3 ripe bananas

6 dates (pitted)

1/4 c. honey

1/2 c. coconut flour

1/2 tsp. salt

1 tsp. baking soda

1 /2 c. finely chopped walnuts

1/2 c. chocolate chips (dairy-free, if needed)

Preheat your oven to 350 degrees, and proceed:

1. In a blender, combine eggs, coconut oil, bananas, dates and honey.  Blend until evenly combined.

2. In a small bowl, stir together the flour, salt and baking soda.

3. Dump the dry ingredients into the blender with the wet.  Blend again to evenly combine.  Scrape the sides as needed.

4.  Stir (don’t blend!) in the walnuts and the chocolate chips.

5.  Divide the batter evenly between 12 – 18 muffin cups (depending on how large you want them).  Bake for 20 to 25 minutes at 350 degrees.

Enjoy!

I’ll be sharing this recipe with:

Real Food Wednesday’s

These Chicks Cooked

Full Plate Thursday

Newlyweds

Sweet Tooth Friday

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This is my first intentionally gluten-free and dairy-free recipe post.  Why gluten and dairy free?  No reason, really.  We are very lucky not to have any food allergies or sensitivities or Celiac disease at our house.  Praise God.

But, don’t you ever feel like you eat way too much WHEAT?!  I know I do.  I have been feeling like it would be a wise idea to branch out and try to serve other grains and seeds besides wheat.  There are so many fabulous looking recipes that call for coconut flour, I thought I would buy some in my last Country Life order.

Orange Coconut Muffin

These muffins are my first attempt at baking a grain-free muffin, and I have to say I was very pleased!  Laura, from Heavenly Homemakers, came up with a wonderful original recipe.  Reading through the comments on her post, I saw Jackie’s idea to include an orange in the batter and use a blender to mix as well.  Good idea – very good.  For someone who needs to avoid gluten and/or dairy, these are a treat.  And for people, like us, who have no medical need to cut them out, they are a yummy way to break out of the wheat box.

If you’ve never cooked with coconut flour before, you’ll be surprised to see how little flour and how many eggs you need.  No, they did not turn out tasting like scrambled eggs :).  And I cannot comment on how they may taste the next day – they were gone before lunch was over!

See - muffiny, not eggy

Orange Coconut Muffins

makes 12 muffins

6 eggs

1/4 c. coconut oil

1/2 c. honey

1/4 tsp. salt

1/2 c. coconut flour

1/2 tsp. baking powder

1 orange

1.  Begin by preheating your oven to 350 degrees and preparing your muffin pan.

2.  Wash your orange, and then zest the entire orange into a bowl and set aside.  Now, peel the orange (discard the peel, obviously), pull it in half, and plop both halves in your blender.

3.  Add 3 eggs, coconut oil, honey, salt, coconut flour, baking powder, and 3 more eggs.  Blend until everything is nicely combined.  I used my Vitamix, but did not turn it on high.

4.  Add your orange zest and blend a little more to incorporate zest.  Or, just fold it in with a spatula.

5.  Evenly divide the batter between 12 muffin cups.  Bake in preheated oven for 17 minutes (or until done – they won’t look “wet” on top anymore, but they aren’t going to brown either!).

Enjoy!

This recipe is linked to the following blog parties:

Tasty Tuesday with Nap Time Creations

These Chicks Cooked with This Chick Cooks

Real Food Wednesdays with Kelly the Kitchen Kop

Turning the Table Thursday with Around My Family Table

Full Plate Thursday with Miz Helen

 

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Homemade granola bars are one of my favorite things to bake.  I serve them for breakfast, lunch and snacks.  Making a 9 x 13 pan of granola bars will serve us for lunch one day and breakfast the next.  Love it. 

As usual, this recipe is very forgiving and very versatile – use what you have and what you like.

Homemade Granola Bars

by Blessed Roots Farm (https://blessedrootsblog.wordpress.com)

2 cups quick cooking oats

2 cups rolled oats

2 cups whole wheat flour

1/2 tsp. salt

1 1/2 cups add-ins (we love raisins or dried cranberries and chocolate chips)

1 cup combination of flax seeds, flax meal, sesame seeds and/or dried coconut

1 cup chopped nuts

1/2 cup (1 stick) butter, melted and cooled

1/2 cup all natural peanut butter

3/4 – 1 cup honey

2 eggs

3 tsp. vanilla extract

Splash of milk, if needed

1.  Preheat your oven to 350 degrees.  Butter the bottom of a 9 x 13 pan using the wrapper from your stick of butter. 

2.  In a large bowl, combine all of your dry ingredients.

3.  In a small pot on the stove top, melt the butter over a low heat.  Remove from heat.  Stir in peanut butter, honey and vanilla.

4.  Add the eggs and other wet ingredients to the dry mixture and stir to combine.  Make sure everything is moist, but not wet.  If you need to add a little more honey or a splash of milk to make everything moist, do so now.

5.  Dump the contents into your greased baking pan.  Press the mixture into the pan.

6.  Bake in the preheated oven for 25 minutes or until done.

Enjoy!

I am sharing this recipe this week with the following:

Melt in Your Mouth Mondays

Meatless Mondays

These Chicks Cooked

Full Plate Thursday

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