I am trying to find a variety of different foods to eat, to get myself on a good rotation diet. As I seem to react to a lot of different flours, I decided to experiment with coconut flour, as I haven't had any of it for a VERY long time. One of my favorite blogs - Elana's Pantry, had a recipe for Blueberry muffins using coconut flour. I adapted it to meet my present needs. They turned out really good! I took out the sugar, but added fruit (so there is still sugar, just not as intense as other forms). I also am not able to eat eggs right now. I found out that you can sub. 1/2 a banana or 1/4 cup of applesauce for 1 egg. As I am still not sure if I can tolerate apples at this time, I decided to venture with the banana. Although next time, I think I would do half bananas and half applesauce. The mixture became really thick with the bananas.
So for all my family members venturing out on the gluten/wheat/dairy free circuit, here is something to try:
Blueberry Muffins
1/2 cup Coconut Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
6 eggs (replaced it with 3 bananas)
1/3 cup agave or honey (I omitted this due to sweetness of coconut flour and bananas)
1/3 cup oil
1 Tbsp Vanilla (check ingredients on vanilla - sometimes they will add additional ingredients)
1 cup Blueberries (frozen or fresh)
1. In a small bowl combine flour, salt and baking soda
2. In a large bowl combine eggs (banana or applesauce), oil, vanilla, and agave (if you so choose to).
3. Combine dry ingredients with the wet ingredients
4. Add blueberries and stir (to prevent blueberries from dropping to bottom, dust them with some coconut flour)
5. Place in muffin cups
6. Bake at 350degrees fro 20-25 minutes
Yields 12 muffins
I cooked mine in mini muffin pans. To make the cup liners, I cut up some coffee paper filters I found. I also made them in a mini bundt pan. I just cut up coffee filters to line these as well. To make it more fun, I also added some unsweetened coconut flakes I recently purchased. It added a nice crunch for a topping.
