The summer is now gone, fall crop all planted and this time of the year baking can actually be a lot of fun! The beautiful sight of orange and yellow leaves falling, the crisp air brings back memories of family get togethers on Thanks Giving, decorating for the fall, and if you celebrate Halloween that too, sipping a cup of warm cacao, tea or coffee… Aaahhh the good old fall season.
Since the spirit of the falls season is here, my husband and I have been thinking about something baked, warm, soft, and sweet, but refuse to buy anything from the store. Partially hydrogenated oils, bleached flour, too much sugar; enough said.
As some of you already know I can cook, but I am not much of a baker. What I am in fact, is a determined soul that will try everything once or twice specially if it means I can feed us something healthier (grin) –This time pumpkin-apple muffins it was.
So there I was Saturday night wondering…. How can I come up with a low carb pumpkin-apple muffin that is gluten, sugar and grain free? Well, not so easy being that I rarely bake. However, since making life style changes requires some effort and a positive attitude–I took on the challenge. I remembered seeing these amazing looking muffins by Amy from Super Healthy Kids , and then the light bulb came up, I can attempt to make those beauties[Thanks Amy].
My Pumpkin-Apple Muffins Gluten Free,Sugar Free, Grain Free were adapted from Amys recipe, but I’ve made some substantial changes to make it somewhat of a Low Glycemic Index muffin.
I recently received a complimentary kit from the awesome folks at Swerve Sweetener my new favorite natural sugar substitute, went apple picking and got a sample of pumpkin puree from the store….
I figured it was time to take the goodies out, and try and come up with some healthy muffin concoction or bread of both, of course that tasted delicious.
Now the trick to using almond flour and coming up with a soft, moist end result isn’t an easy task, at least not yet for me. That is why I went to Carolyn’s All Day I dream about food blog because I know she has mastered the art of reinventing several recipes. Not only are they low in carbohydrates, and sugar, but most importantly they look and taste delicious.
Carolyn came up with her own formula for cooking with almond flour, and there is where I got the right ratio of the right amount of whey protein and almond flour. Basically,you want to add half the fat, double the flour and baking powder from the original recipe. Then add some whey protein to make up for the gluten. And so that is what I did. Read more on about Low Carb Basics: Baking with almond flour.
Well, it seems that all of this adding and subtracting ingredients, concocting and baking returned a super moist, decadently sweet Pumpkin apple muffins to die for. My friends that tried them had no clue they were flourless muffins.
Here is the recipe:
Now is your turn. Have you tried to make pumpkin muffins or a combo like the one above? I’d love to hear of more healing recipes.
To your best health,