A little sweet for you “primal’s” out there… plus, it’s sugar-free and made out of only almond meal, so dig in.
- 2 cups almond meal
- 1.5 scoops chocolate protein powder (I used Bluebonnet dual action)
- 3 eggs
- 1/4 cup grapeseed oil
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 packets stevia
- 1/3 – 1/2 cup unsweetened large coconut flakes
Preheat your oven to 350. Mix the dry ingredients (almond meal, protein, baking soda, stevia & salt) in a medium bowl. In a smaller bowl beat the eggs, and add the Grapeseed oil. Add the egg mixture to the dry ingredients and mix together. Add most of the coconut flakes (leave just enough to top the ‘bites’ before baking) and mix.
Cover your pan with parchment paper & spray with coconut oil. Scoop the ‘bites’ onto the pan. Then top them with the remaining coconut flakes. Makes 12-15 ‘bites’. Bake for 8-10 minutes (I used a Convection oven, so 8 minutes was plenty). Your coconut topping should be just browned.
Until next time…
I love Fall, it’s my absolute favorite time of the year; the leaves are changing, the sunlight casts a different glow, and it’s cooling off at night and in the morning, which I love because I get to break out my winter vests and cozy clothes.
I started this blog as a way to share my cooking ideas and hope to get a good collection going. I started eating a grain-free primal diet this past year and have been loving everything about it; how it makes me feel (no more sugar crashes and eating 10 times a day to ward off the shakes), how it’s gotten me lean and fit (that along with regular exercise), and most of all, I’ve been having a great time being creative in the kitchen and making new foods all without the use of wheat, rice or gluten..
Grain-free Pumpkin Walnut Muffins
Nuts, by Martin LaBar @ Flickr
1 1/2 cup Walnuts (ground in food processor)
6 Slices Ginger
3/4 cup Organic Pumpkin
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1/3 cup Egg Protein
1/2 cup Coconut Flour
1/2 cup Coconut Flakes (I like the big flakes, unsweeted of course)
1/2 – 1 tsp stevia (to your taste)
Preheat oven to 325 degrees. Place nuts, dates & ginger in food processor and chop to preferred consistency. Beat eggs, vanilla & pumpkin together. Mix nut mix and egg mix together, add coconut flakes, flour and other ingredients. Grease your muffin tins (I actually use a silicone muffin tray) with butter or coconut oil. Pour mixture into muffin tins & bake for 20-25 minutes. Makes approx. 10 – 12 muffins. Enjoy!