I almost made it through my first holiday completely grain-free. In fact, it didn't really bother me to pass on the mashed potatoes or my mom's stuffing. No, I didn't mind at all until days later when we went to Mark's parents house and I was faced with fresh raspberry pie and Cheesecake Factory Pumpkin Cheesecake. I waved the white flag, had a half of both, and considered it part of the 80/20 mentality. For the record, it was very, very tasty and worth the "cheat". Surprisingly, other things I've cheated on in the last few months haven't tasted as good as I thought or once remembered. Some things just don't have the same appeal because when I ate those things I didn't feel well (insert breakfast foods and granola bars).
After my first 30 days on a "primal" diet what I really did miss was the complete elimination of the occasional baked good. I'm not even necessarily talking sweets (that's why we eat 70% chocolate! Lindt has a good, non bitter one.), but just something like muffins or bread which are usually not grain free at all.
I've tried a couple of different recipes and made grain free graham crackers, two types of muffins and chocolate chip cookie bars. For the record, the "grain" in these is commonly either coconut flour (it smells heavenly and I thought I didn't like coconut!) or almond flour/meal.
I'm delighted to share that I've found a most delicious pumpkin nut muffin recipe. You should know before I continue that I am very picky about the texture of foods so if it's a little "off" (the thought of whole wheat spaghetti makes me shudder), I'm not very forgiving which is why I love these muffins so much. This is from Primal Blueprint Cookbook.
Here goes...
Ingredients:
1/2 cup coconut flour, sifted (coconut flour is expensive, about $8 per small bag, but you don't use very much in any grain free recipe as they tend to be more egg heavy than anything)
2 teaspoons pumpkin pie spice mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cooked pureed pumpkin ( I used canned and it was just fine)
6 eggs, beaten
4 tablespoons butter gently melted
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/4 cup coarsely chopped pecans (super yummy, but optional)
3/4 cup chocolate chips (I use way less because I want them to have just a hint of chocolate)
Here's what you do:
Preheat oven to 400 degrees.
Grease muffin pan or use aluminum disposable muffin liners (they will stick to paper liners). I would like to point out that this recipe makes a full pan of mini muffins, but only half full size muffins. Double up or downsize or just deal with it until you know you like them.
Combine dry ingredients and sift into small bowl. Stir to blend and set aside.
Put the pumpkin in another bowl and crack eggs one at a time, mixing well after each egg is added. Add melted butter, maple syrup, and vanilla and mix thoroughly.
Add flour mixture to egg mixture and blend well until most floury lumps have disappeared. Gently fold in nuts and chocolate chips if using.
Spoon into muffin pan or liners and bake. I bake my mini muffins for 13ish minutes and check with a toothpick. The original directions for full size muffins say to bake for 18-20 minutes until lightly golden brown on top and toothpick is clean when removed.
Turn out to cool on a wire rack. I'm 50/50 on this last step. Sometimes I forget and leave them in the pan. It hasn't changed the taste, so I don't think it matters. :)
Eat warm or room temperature. The first time I made these we ate them so fast I barely had to store them at all. The second time I made them I left them on the counter in a container and after a few days they became "stringy". I can't explain, you just had to be there. Now I store them in the fridge and microwave them for 8 seconds to rewarm. I've not had any problems with the "stringy" situation this time.
Maybe it's just because I haven't had "real" muffins in months, but I love, love, love them and they fill my need for a little of the comfort I felt eating bread.
I am happy to report that since September I've lost the 15 pounds of baby weight I was hanging on to (or rather hanging on me). :) Even though I've lost weight, I don't think this is for everyone. You have to be very committed to a grain free lifestyle and it takes a lot of effort to build a menu that's varied and interesting so you don't feel like you're missing out. Better than wearing my skinny jeans is the way I FEEL.
Let me know if you try them. I'd like to know if going grain free has gone to my head or if you think they are yummy too.



















































