A couple of months ago, when I was going Gluten Free, very nice folks at JK Grain-Free Gourmet sent me a bag of their fine Almond Flour.Unfortunately at the same time I was taking a break from blogging and then went on a 3 week Daniel Fast, so I did not get to blog about this wonderful product. And so, with repentance in my heart I would like to present to you a truly AMAZING product: Gluten Free Almond Flour by Grain-Free JK Gourmet.
First of all I have to tell you that Steven Bager of JK Gourmet was EXTREMELY nice and sent me not only the flour but a delicious recipe I could try. The only draw-back to that was it contained eggs. However, don't despair, our wonderful vegan substitutes and years of practice came to the rescue and I created what I believe to be an even more delicious recipe that would have you asking for more.
What I did appreciate about the recipe is that instead of calling for processed sugars, it directed me to use one of my absolute favorite sweeteners--HONEY [I know many of you vegan folk out there don't consider it vegan, but I do, and I like it, AND that is the ONLY non-vegan (for those of you who consider it that) product I do consume].
Ladies and Gents, without further ado, I present to you: Gluten Free, Almond Flour based...
Raspberry Muffins
[They do taste as good as they taste, if not better]
What I did appreciate about the recipe is that instead of calling for processed sugars, it directed me to use one of my absolute favorite sweeteners--HONEY [I know many of you vegan folk out there don't consider it vegan, but I do, and I like it, AND that is the ONLY non-vegan (for those of you who consider it that) product I do consume].
Ladies and Gents, without further ado, I present to you: Gluten Free, Almond Flour based...
Raspberry Muffins
[They do taste as good as they taste, if not better]
Ingredients- 3 cups GF JK Gourmet Almond Flour
- 3/4 tsp baking soda
- 1/4 tsp sea or Himalayan salt
- 1 tsp freshly ground cinnamon
- 1 cup fresh or frozen raspberries*
- 1/2 tsp pure vanilla extract [optional]
- 1/2 cup honey
- 1 1/2 cup apple sauce
- 2 tsp egg replacer**
Preparation
- Preheat the oven to 350-375 F*
- Line muffin tin with muffin cups
- Combine almond flour, baking soda, salt, egg replacer and cinnamon
- Add vanilla, honey, apple sauce and gently fold in
- Stir in raspberries
- Evenly fill each baking cup [I filled mine to the top]
- Bake for 30-40 minutes* until golden brown
- Cool off for at least 10-15 minutes before serving
- Enjoy!
So, all in all, I give this product TWO THUMBS up [as does everyone who tried them]. Muffins turned out to be moist and mouth watering. I finished my two before I could finish typing this post ;) The only wish I have is that the flour was organic, but I do realize how cost prohibiting it can be to do that.
Thank you, Steven, and everyone at JK Gourmet!
In conclusion here is a shot of my most handsome hubby--he always makes me happy, even more than almond flour, gluten free muffins ;).
And here is one of the first snap shots taken with the camera he gave me for my b-day. [Thank you, babe!] (You can read my thoughts about the camera performance here.)
Until next time, folks: LIVE AN UNPROCESSED LIFE!
