Nudity is Only Skin-Deep

I've been doing a fair bit of experimentation with grain-free baking for a while. And when I cook without any sweeteners, it gets tricky. How do I bake something that tastes good without using any sort of sugar other than fruit?

Well, after trial and error, I managed to adapt this recipe and came up with this. These make a nutritious breakfast or snack.

Enjoy!

2 1/4 cups almond flour (ground almonds)
1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
2 tbsp melted coconut oil
4 eggs
3/4 cup grated carrot
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup shredded unsweetened coconut
3 or 4 Mejdooli dates, finely chopped

Heat oven to 350. (You can melt your coconut oil by setting the bottle on the back of the stove while the oven heats.)

In a large bowl, combine almond flour, baking soda, salt, and spices. Set aside.

In a separate bowl, beat eggs, and mix in coconut oil.

Pour the wet ingredients in with the dry ones and mix well.

Stir in carrot, raisins, nuts, coconut, and dates. Mix well.

Line muffin tin with cupcake papers (or grease tin). Fill the papers with the batter.

Bake for 18-20 minutes (or until inserted toothpick comes out clean).

This yields 6 giant muffins, and 3 small ones for me....

I think these are my new favourite muffins. I just made a batch, and they smell and taste amazing!

1/2 cup softened butter
1/4 cup demerara sugar
1/4 cup white sugar
1/3 cup blackstrap molasses
1 egg
1/4 cup water
3 mashed overripe mini bananas, or 1 mashed overripe big banana
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon

- Heat oven to 400.
- Cream together butter, sugars, and molasses.
- Add egg and beat until fluffy.
- Stir in remaining ingredients, mixing only until just blended.
- Fill greased or lined muffin tins almost all the way.
- Bake for 15-20 minutes, until cake taster comes out clean.