Monday, January 7, 2013
Macaroon Muffins- Grain-Free, Sugar-Free, Gluten-Free
Macaroons are delish. Muffins are delish. Muffins are easy and convenient, portable and have a decent shelf life. These macaroon muffins are amazeballs peeps, and a complete and total accident. I had just about nothing in the house to make my weekly batch of muffins for S and MKG. Some leftover apple sauce that needed to be used up, and a sad old carton of plain greek yogurt. No veggie purees, no diced fruit, nothing. Oh well, experimenting is fun amiright? YES! Especially when it yields crazy good out of this world results like this. These muffins have an amazing, buttery macaroon like flavor. That is due to the butter extract in these. Kind of a weird oddball ingredient, but so many other bloggers are baking with this stuff I had to try it for myself. Without it, I doubt these muffins would taste so macaroon-y. Try it and you'll see. Imitation Butter Extract is inexpensive and lasts forever.
Macaroon Muffins, Free of Gluten, Grains, and Sugar
1 package Let's Do Organic Creamed Coconut (a package is 7 ounces, or use 7 ounces coconut butter, it's the same thing)
6 ounces plain greek yogurt (one individual carton. Or, 6 ounces full fat coconut milk would probably work as well.)
4 ounces applesauce (which is equivalent to one baby food container if you like to keep these on hand for baking)
3 droppers NuNaturals Alcohol-Free Liquid Stevia (the dropper will not fill all the way, probably only halfway, that is what I mean by a full dropper)
2 teaspoons butter extract
pinch of salt
1 teaspoon baking soda
Directions are simple. Mix all your ingredients together in a bowl. Spoon into paper lined muffin tin. Bake at 350 until nice and golden brown, as shown. They will need to set up for a bit after you take them out, since they're so moist. The creamed coconut will be hard, microwave it for one minute to melt it. These muffins are awesome because you don't need to add oil, there is plenty from the coconut butter. And no crazy amounts of liquid to deal with from coconut flour. The batter will be very wet, and they'll need to bake awhile for that reason. These aren't sturdy, big dense muffins, but rather light, spongy, and macaroony.
I hope you try them!
In other news, DOWNTON ABBEY starts tonight!!! Yayyyyyyyy! I can't wait! I originally wanted to make a fun British themed meal to commemorate it, but then remembered that a) I hate English food and b) there are two asian-inspired dishes I have been wanting to try. So nevermind the themed meal. It will still be yummy and fun though!
On the menu this week are Asian Salmon with a Ginger and Sesame Broccoli Slaw, and later this week my first attempt at slow-cooked pulled pork. I will basing my recipe off NomNomPaleo's kahlua pig, sort of, not really. What else, I'm not sure yet.
Lastly, after taking a week or so off, I've decided to dive right back in to another detox. Not a Whole30, since I need a bit more leniency than that, rather something in the middle of my sugar/sweetener detox and a Whole30.
4 Weeks, January 7 to February 4
1. No sugar
2. No fruit
3. No sweeteners
4. No treats/baked goods
5. No cheese
6. As always, no beans, legumes, peanuts
In addition to my usual no starch. These are parameters for me and help keep me in line and hopefully will help keep my blood sugars under control. Perhaps these parameters seem a bit strict for everyday life to some, but honestly, if I stray from this, my blood sugar goes crazy. I am still not on insulin, so this is my life right now. I HAVE to adhere and I have to be ok with it. No crying! This is life. I can enjoy it with or without this stuff. However, if I want to taste the batter for some muffins I'm making or take a bite of someone's food that has goat cheese in it, I won't fret over it either.
Enjoy your Monday folks! XoXoGFG