Cinnamon Raisin Harvest Muffins

You know when you have that extra apple on the counter or in the fridge drawer that is just starting to get wrinkly and soft, and the thought of eating it is no longer appetizing? Well I had one of those on the counter this morning, and I figured out exactly what to do with it. I made this amazingly delicious muffins!

Cinnamon Raisin Harvest Muffins

2 c. almond flour (you can use any variation for this - I used 1/2 C brown rice, 1/2 C gf flour bend, and 1 C almond flour)
1 T. coconut flour
1 T. cinnamon
1 1/2 t. pumpkin pie spice
1/2 t. baking soda
pinch of salt
1/2 c. pure maple syrup
1/3 c. coconut milk
3 eggs
1/4 c. coconut oil (I had to melt mine)
1 peeled, cored apple - shredded
1 c. raisins

Note: I used an equal mix of coconut sugar and cinnamon to sprinkle on top of the muffins after baking.

1. Preheat the oven to 350 degrees. Line muffin pan with paper cups (yields 12 muffins)
2. Stir all the dry ingredients together in a bowl (except raisins)
3. In a larger bowl, mix together all wet ingredients. Shred the apple with a cheese grater and add to the wet ingredients.
4. Pour the dry ingredients into the bowl with the wet ingredients and blend well. Mix in the raisins.
5. Pour mixture into muffin pan and bake for 20-23 min (checking with a toothpick).
6. Remove from oven and sprinkle with cinnamon dry mixture while still warm. Cool before eating.
7. Keep refrigerated or frozen.

Grain Free Garlic Rosemary Flat Bread

So I was sitting at home... wondering what I should do, when I smelled supper baking in the crockpot. You see, my sister-in-law was making a roast, which got my brain a whirring. I searched Pinterest for a good 30 min before I found what I was looking for. Flat bread. Yup. This was my first attempt and I must say I was thoroughly pleased with it.

Grain Free Rosemary Garlic Flat bread (Paleo, nut free)

1 c.      Tapioca Flour

1/4 c.   Coconut flour, sifted (I had my doubts, but after doing this, I noticed it made a huge difference)

1/2 t.    unrefined sea salt

1/2 c.   full fat coconut milk

1/4 c.   ghee or coconut oil (I used coconut oil in my recipe, but next time I think I will use ghee... I found it tasted too coconuty for me)

1          egg, beaten

1 t.       finely chopped fresh rosemary (its autumn... I used dried)

1-2 t.    finely chopped garlic, depending on your love for garlic (I used a powder garlic, and I would use a little bit less next time. All of the brown on top, yup that's garlic. I went a little overboard)

olive oil & extra salt for garnish (I used a wild mushroom and sage infused olive oil.... oh my goodness delicious!)

1. Preheat oven to 450 F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.

2. Gently heat up coconut milk and ghee in small sauce pan until very warm but not boiling.

3. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour the coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for the coconut flour to absorb. (I got impatient and put it in the fridge for a few minutes).

4. Add beaten egg and mix again until fully combined.

5. CAREFULLY remove hot stone/pan from the oven, cover with parchment paper, and pour mixture into the center. I used a spatula to spread the dough until it was about 1/4 inch thick. The previous recipe recommended that you could also prepare your flat bread on a cutting board lined with parchment paper and then carefully slide it onto your hot stone in the oven.) Sprinkle with rosemary and garlic.

6. Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!

I got this amazing recipe from this wonderful blog: 

www.savorylotus.com/rosemary-garlic-flatbread-gluten-grain-nut-free-paleo/