I've been experimenting recently with some new gluten-free recipes from Elana's Pantry. All of the recipes are gluten-free and dairy-free but chock-full of wholesome and healthy substitutions - such as almond flour, coconut flour, agave, arrowroot (they sound exotic but most healthfood stores carry them) - for the traditional ingredients. I wish I could take credit for these little gems, but at least I'm helping to spread the word. It is possible to enjoy baked treats that you don't have to feel guilty about. So far I have been very impressed. Here's a great twist on a classic fave:
Lemon Poppy Seed Muffins
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup agave nectar
¼ cup grapeseed oil
1 tablespoon lemon zest
1 tablespoon poppy seeds
1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, blend together eggs, agave, oil and lemon zest
3. Blend dry ingredients into wet
4. Fold in poppy seeds
5. Spoon 1 tablespoon of batter into each greased mini muffin cup
6. Bake at 350° for 8 to 10 minutes
7. Cool and serve
Makes about about 24 mini-muffins. Happy Memorial Day everyone!
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