It's the height of strawberry season in Eastern NC. We received a fresh pint of local strawberries from the CSA farm on Saturday. I've been using them in green smoothies all week and I wanted to do something a little different with the remaining berries.
Over the past few years I've tried about every diet known to man. If you've been reading this blog for long, you probably remember the journey through a few of them. Even that weird grapefruit one. (I'm sure whoever created THAT one had good intentions... but really? Grapefruit before every meal? No thank you.)
Now the diets are finished. It's more about balance & whole foods. It's more about knowing how my body reacts to food and eating real, unprocessed foods that will nourish me and help me on this journey to health.
One thing I do know about my body is that it needs sugar/carbohydrates & grains in very small amounts and in moderation. Cut them out completely? That would be silly. I figured that out the hard way. We need carbohydrates and grains, but we also need to be mindful of how & when we eat them.
This is where nut flours are handy. Especially on the gluten free diet. "Flours" created from ground nuts are naturally gluten & grain free, they contain a lot of protein, a little fiber, and a very moderate amount of carbohydrates. They can provide a great way to bake things like muffins in a way that can make your blood sugar sing instead of taking a sky dive.
Another nice thing about using a nut flour like almond flour is that many recipes don't require a grocery list of ingredients. These recipes are often simple & easy to prepare.
I used honey as the sweetener in these muffins. Honey is still sugar and therefore a very simple carbohydrate so I limited the amount to 3 tablespoons. Therefore these muffins are just slightly sweet, which is exactly how I like muffins to be!
Gluten Free Strawberry Almond Muffins Created by Carrie Forbes @ www.gingerlemongirl.com Free of gluten, casein, & soy Print-friendly recipe
Wet Ingredients: 2 eggs 1/4 cup unsweetened almond milk -or- rice milk 2 teaspoons vanilla 3 tablespoons raw honey 1/2 teaspoon apple cider vinegar
Add In's: 1/2 cup - 1 cup fresh strawberries, rinsed, stems removed, and chopped
Directions: Heat oven to 350 degrees. Line a muffin tin with paper cupcake liners or spritz with oil. In a medium sized bowl whisk together almond flour & baking soda. In a small bowl mix together all wet ingredients. Add wet ingredients to the almond flour and mix thoroughly. Fold in strawberries. Fill each muffin tin a little over 3/4 full. Bake in preheated oven for 18-20 minutes until muffins are golden brown and a toothpick stuck in the middle of a muffin comes out clean, without crumbs. Cool on a wire rack. Makes 10 muffins. Store in refrigerator & eat within 2-3 days, as these muffins are quite moist.