Since I finally busted the baking code and feel pretty comfortable throwing things together, all we’ve felt like doing lately is…well…bake. Recipe after another is flowing from this tiny little kitchen and quickly filling up our ‘magic potion’ journal. I guess the happiness zone is sort of helping with that too-I’ll be honest, I wasn’t doing so well for a while. All the changes that came in the months of June and July caught up with my womanly emotions and many things were calling me to slowness, full attention to the family, and all the beauty surrounding us; with tiny waves of sadness, longing and a sort of confusion coming and going-this is what my spirit needed. And then, like all things, it passed and the feelings of peace and security, the feelings which are so vital to happiness and clear thinking returned-sending me back to the kitchen. Full time-ish. 😉
So here you go; a new recipe from this morning. The babes were all gaga over them. We hope you like them too.
What you need to make it happen:
- 1 C organic non-gmo corn meal
- 1 C all purpose flour (we use the home made mix I posted the other day-you can find it under the gluten free baking tab titled gluten free all purpose mix)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt (we like the real salt brand)
- 1/2 C non-gmo xylitol (a naturopath/organic farmer friend of ours, who happens to have type one diabetes recommended it to us. It comes from wood and its the only sugar not absorbed by the blood…we like it, but I don’t recommend it in large quantities-especially raw. If you eat it raw, only do like a tsp…unless you like the toilet. sorry. not sorry.and if you’re uncomfortable with xylitol just use coconut sugar instead and increase the quantity to 1 C)
- 1 C freeze dried strawberries-roughly chopped
- 1 C almond milk
- 1 TB raw unfiltered apple cider vinegar
- 3 small pasture raised eggs
- 3 heaping TB of raw unfiltered honey
- Nutiva shortening for greasing (the yellow kind with red palm oil and coconut oil) or any vegetable shortening.
Set your oven to 350. Grease a 12 cup muffin tin with the shortening. In a large mixing bowl combine all purpose flour, corn meal, baking soda, baking powder, sea salt, and xylitol. Whisk together. In a separate mixing bowl add almond milk and apple cider vinegar. Whisk. Then, add eggs and honey. Whisk again. Using a wooden spoon or spatula, stir wet ingredients into dry or vise versa. Fold in the strawberries. Fill muffin cups and bake for 15-20 minutes, or until set.
These are pretty sweet muffins. Comparable to cupcakes, I think. We used butter for icing and called it delicious. We used grass fed butter by Kerry’s Gold, but you can make this completely dairy free by using salty vegan butter. Go get em!
*Also. Just a miracle note about dairy. I’m pretty sure I mentioned before about our boys and their dairy allergy. It’s been 2.5 years since we began this whole food journey, and I don’t know if it’s the food that’s healed their intestinal linings so that they no longer have a reaction to raw milk or grass fed products, but we have made it to the other side! Butter and raw milk cheese is now tolerable by all the people under one roof, and I couldn’t be happier. Although, we still do not use dairy milk and all of our recipes can easily remain completely dairy free by simply omitting the butter or cheese. Just in case you wanted to know… xo
- 1 C Corn Meal
- 1 C All Purpose Gluten Free Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 C xylitol
- 1 C freeze dried and chopped strawberries
- 1 C almond milk-unsweetened
- 1 TB apple cider vinegar
- 3 small pasture raised eggs-or 2 large ones
- 3 TB raw unfiltered honey
- Nutiva superfood shortening for greasing the muffin tin
- Combine dry ingredients, except the strawberries. Whisk together. In a separate bowl combine almond milk and apple cider vinegar, whisk. Add eggs and honey. Whisk. Stir wet ingredients into dry. Fold in chopped strawberries. Bake in oven set to 350 for about 20 minutes or until set.