Annnnnd they're finally edible!

One of the most challenging things I have found about gluten free baking not using a mix, is getting the flour ratios right. I made a series of banana breads over the past month using different ratios and they were only edible by me (meaning, there's no way I would have someone else eat them because too much explanation on the texture would be necessary. Blah.)

Awhile back, my friend Lauren shared her Paleo Berry Muffin recipe with me (thanks Lauren!). While I do not eat a Paleo diet, my no-gluten, no-dairy, low sugar diet that works best for me happens to be very close to Paleo and I find myself using several Paleo-friendly recipes. I tweaked her recipe some to add some additional fiber and Omega-3 and used what I had on hand (agave instead of honey), but these can very easily be made Paleo (leave out the flaxseed and chia seeds - apparently these aren't approved Paleo based on what google revealed :) ).

And the best part is, I had all of this stuff in my pantry already (with the exception of the tapioca flour) so if you already eat a whole food diet and bake gluten free, I bet you will have most, if not all, of it as well. This is a great ratio of flours, the texture is spot on - but be warned, if your berries are extra juicy, the muffins may have some uber moist spots. I've heard the use of flaxseed can trap moisture so one tweak could be to leave that out.

These are amazingly tasty! I may have eaten 3 4 of them while typing this blog post. So good! I put a source list at the bottom in case you are new to gluten free baking and aren't sure where to get these things (most are available at your local grocery store now!).

Berry Muffins (Lauren's recipe with some Melissa tweaks)

Wet Ingredients

1/4c melted coconut oil
2 eggs
1/4c blue agave (I use the light gold color, but you can use whichever you prefer)
1 tsp vanilla
3/4c berries (I used some frozen ones I picked last month)

Dry ingredients

1 1/4c almond meal/almond
6 T tapioca flour
1/4c coconut flour
1 T ground flaxseed
1T chia seeds
1/2 tsp baking soda
1/2 tsp baking powder
a pinch of salt

Directions
Melt coconut oil in big measuring cup. Add agave, vanilla, and eggs. Mix

In a bowl, whisk together dry ingredients. Add the coconut oil/egg mixture to the dry ingredients and stir. If it's too dry (mine wasn't) you can add almond milk by the tablespoon until the mixture is moist.

Stir in your berries.

I used a mini muffin tin sprayed with coconut oil. I rolled ~1" balls and plopped then in the muffin spots.

Bake at 350F for 10-12 minutes.

Enjoy!


Source list (these are the places I know of, I am sure there are more)

I use Bob's Red Meal Almond Meal, Coconut Flour, and Tapioca flour. These can be bought at Walmart, HEB, or Kroger. Central Market and Whole Foods carry them too. I haven't done a price comparison. My blue agave is the organic Kroger brand. The ground flaxseed can be found at HEB, Kroger, and Whole Foods. The chia seeds I buy in bulk at Whole Foods (best deal). The spray coconut oil I've bought at HEB, Kroger, and Whole Foods (I use Spectrum brand). The coconut oil I have is from Whole Foods, EfaGold brand. I don't cook often with it so it's lasted me a long time. Walmart and Kroger carry a LouAna brand non- organic coconut oil - works just as good as the other, but just isn't as high quality - personally I think that's just fine for baking (I got the higher end stuff to take as a supplement).