Tag Archives: almond flour

Peach Almond Breakfast Cookies (GF)

peach almond breakfast cookies titleI goofed this week with my menu planning and grocery shopping – I never got anything for breakfast and now the kids have been foraging every morning for something to eat, never thrilled with my suggestions to just eat the leftovers from dinner the night before.  My son will make himself eggs, but my daughter doesn’t like them, she’s more of a sausage or muffin kid. On top of all that I ended up having to empty and defrost the refrigerator trying to find a mystery water leak. So this morning as I was tossing unidentifiable baggies of this and that I uncovered some almond flour and some frozen peach slices. It’s the little discoveries that get my creativity going. These breakfast cookies are what we ended up eating. I fed some to the contractor who is here working on the guest bathroom (did I mention that mom, dad and two teenagers – including a teenage girl – are all sharing one bathroom right now?) I had intended for them to be scones, but they ended up more like batter than dough so soft cookies it is.

Peach Almond Breakfast Cookies

2 1/2 cups blanched almond flour

2 eggs (preferably from pasture raised hens)

1/4 cup maple syrup

1/3 cup melted butter

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground ginger

1 peach, diced

Preheat the oven to 350 degrees. Grease or parchment line a baking sheet.  I like to use a food processor to whirl everything up, but you can certainly do this by hand in a bowl. Place the almond flour, eggs, maple syrup, vanilla and melted butter in a food processor and process until mixed. Add the soda, salt and ginger and mix again. Finally add the peaches and pulse just until combined. You don’t want to chop them so much that you don’t have little juicy bits of peach left in the cookie.  Spoon the batter onto the prepared baking sheet using about 2 Tblsp for each one. Leave some space between them as they will spread more during baking. Bake for 18-20 minutes or until golden around the edges. Remove to a cooling rack. Freeze any leftovers and you can heat them up in a toaster later.

Peach Almond Breakfast Cookies
 
Author:
Recipe type: breakfast
 
Soft almond flour cookies with peaches and vanilla, all real food ingredients and plenty of protein for a quick breakfast.
Ingredients
  • 2½ cups blanched almond flour
  • 2 eggs
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ⅓ cup melted butter
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground ginger
  • 1 peach, pitted and diced
Instructions
  1. Preheat oven to 350. Grease or parchment line a baking sheet.
  2. Place almond flour, eggs, maple syrup and vanilla in a food processor or mixing bowl.
  3. Mix well, and then add in the baking soda, salt and ground ginger.
  4. Mix well again, and then add the peaches and pulse gently to just mix.
  5. Spoon onto prepared baking sheet using about 2 Tblsp of batter per cookie.
  6. Leave space between each one as they spread more during baking.
  7. Bake for 18-20 minutes or until the edges are golden brown.
  8. Remove to a cooling rack.
  9. Freeze leftovers and reheat in a toaster.

 

peach almond breakfast cookies

 

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Blueberry Banana Grain-free Muffins

The kids and I went blueberry picking with some homeschool friends recently. It is becoming a spring time tradition for us, one that I look forward to as much for the time with friends as for the juicy berries!  I managed to get 9 quarts of big fat blueberries frozen which I hope will mean smoothies and blueberry muffins for several months.

I’ve been using almond flour and coconut flour a lot more lately. We’ve gone gluten-free at our house. No one has celiac, but I’ve found that without gluten we have less brain fog and people are less grumpy.  Before you say it’s the hybrid wheat, or it’s the phytates or some such other aspect related to wheat understand that I had been grinding my own spelt (a non-hybrid ancient form of wheat) and soaking/fermenting/souring it before making our breads from scratch and still it was causing some problems.  So we’re taking a break from it for awhile.

blueberry banana almond flour muffins

I’ve found all sorts of great muffin and scone recipes from websites, e-books and friends so we haven’t been lacking too much for breakfast breads. The Paleo community is a great resource for anyone going grain-free by the way. This recipe uses almond flour which can be expensive. I discovered my local health food store, Hoover’s, carries bulk packages of almond flour for about $2/lb less than the brand name packages. If you have a Vitamix or other very high powered blender you can even make you own from directions here.

Blueberry Banana Grain-free Muffins
 
Author:
Recipe type: muffin
Cuisine: breakfast
 
Grain-free blueberry muffins with a hint of banana, full of good fats and proteins to get your day started right.
Ingredients
  • 2¼ cups almond meal/almond flour
  • ⅓ cup melted butter or coconut oil
  • 1 ripe banana, mashed
  • ¼ cup finely shredded unsweetened dried coconut
  • 4 eggs, preferably from pastured hens
  • ¼ cup honey
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 cup fresh or frozen blueberries
Instructions
  1. Butter 12 muffin tins and preheat the oven to 350 degrees.
  2. In a bowl or food processor, mix together the almond flour, coconut, cinnamon, baking soda and sea salt breaking up any lumps.
  3. Add the mashed banana, melted butter, eggs, honey and vanilla and mix well until mixture is lump free as much as possible.
  4. Gently stir in the blueberries.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 20-23 minutes or until golden and set.
  7. Allow to cool in the pan for 2 minutes and then remove to a cooling rack.
  8. Serve warm or cold.

 

These aren’t very sweet, we have gotten to where we like things less sweet. Be sure your banana is very ripe, the riper the banana the sweeter the muffins. You could use a little more honey too, up to 1/3 cup, without changing the batter too much.

This blog is for informational purposes only. Some links may be monetized. Blueberries2