Post by Loupy on Aug 24, 2016 20:11:59 GMT -7
Paleo Coffee Cake Muffins
From: Sylvie @ www.hollywoodhomestead.com/
Oh yes we did! Coffee cake used to be a staple at our house… you know, in the hot messdays. But once you give up grains, dairy and refined sugar the coffee cake goes out the window.
What if I told you you can make a delicious version at home without all that stuff?
Now before everyone gets in a tizzy about calling this “paleo” I’ll repeat what I answered the commenters in my Chocolate Cupcakes post. I’m not calling this “Paleo Coffee Cake” because I think our ancestors where hunting or gathering coffee cake at any given time but rather because for those of us who eat a paleo, primal, mostly nutrient dense diet (albeit with an 80/20 approach), searching for “grain free dairy free legume free refined sugar free crap free coffee cake” is just ridiculous, amiright?
Now that that bit of business is settled, on to the fun stuff….
Makes: about 12 muffins
Muffin Ingredients:
6 organic eggs
1/4 cup ghee
1/4 cup coconut flour
1/4 cup water chestnut flour
2 Tbsp grade B maple syrup
2 Tbsp vanilla
1 Tbsp raw honey
1/4 tsp sea salt
1/2 tsp cinnamon
Topping Ingredients:
1/2 cup chopped pecans
1/4 cup grade B maple syrup
4 Tbsp ghee
2 Tbsp almond flour
1 tsp cinnamon
1/8 tsp sea salt
Directions:
Preheat oven to 350 degrees.
Put eggs in a large mixing bowl and mix thoroughly with an immersion blender until frothy.
Add remaining ingredients and mix well.
Fill muffin pan evenly (should make 1 dozen).
Place in oven and set timer for 20 minutes.
Now combine ingredients for the topping in a separate bowl.
At the 20 minute mark take out the muffins and add the topping evenly between all the muffins.
Put them back in the oven for another 10 minutes.
Broil for an additional 2 minutes and remove quickly.
Let cool.
Enjoy with a hot cup of coffee!
Ok, I guess I’ll let you do tea if you insist…
From: Sylvie @ www.hollywoodhomestead.com/
Oh yes we did! Coffee cake used to be a staple at our house… you know, in the hot messdays. But once you give up grains, dairy and refined sugar the coffee cake goes out the window.
What if I told you you can make a delicious version at home without all that stuff?
Now before everyone gets in a tizzy about calling this “paleo” I’ll repeat what I answered the commenters in my Chocolate Cupcakes post. I’m not calling this “Paleo Coffee Cake” because I think our ancestors where hunting or gathering coffee cake at any given time but rather because for those of us who eat a paleo, primal, mostly nutrient dense diet (albeit with an 80/20 approach), searching for “grain free dairy free legume free refined sugar free crap free coffee cake” is just ridiculous, amiright?
Now that that bit of business is settled, on to the fun stuff….
Makes: about 12 muffins
Muffin Ingredients:
6 organic eggs
1/4 cup ghee
1/4 cup coconut flour
1/4 cup water chestnut flour
2 Tbsp grade B maple syrup
2 Tbsp vanilla
1 Tbsp raw honey
1/4 tsp sea salt
1/2 tsp cinnamon
Topping Ingredients:
1/2 cup chopped pecans
1/4 cup grade B maple syrup
4 Tbsp ghee
2 Tbsp almond flour
1 tsp cinnamon
1/8 tsp sea salt
Directions:
Preheat oven to 350 degrees.
Put eggs in a large mixing bowl and mix thoroughly with an immersion blender until frothy.
Add remaining ingredients and mix well.
Fill muffin pan evenly (should make 1 dozen).
Place in oven and set timer for 20 minutes.
Now combine ingredients for the topping in a separate bowl.
At the 20 minute mark take out the muffins and add the topping evenly between all the muffins.
Put them back in the oven for another 10 minutes.
Broil for an additional 2 minutes and remove quickly.
Let cool.
Enjoy with a hot cup of coffee!
Ok, I guess I’ll let you do tea if you insist…
