When Sage and I woke up this morning the curtains were glowing gold with the sunrise. We slipped out of bed ("quiet as mice") and made a pot of tea and a batch of coconut banana muffins. By the time Pete and Lu rolled out of bed there were steaming gluten-free muffins waiting on the counter.
Sage and I use to bake together every week. We ate gluten then so somehow it seemed easier to whip up a loaf of bread or a batch of muffins. Really how we bake now is no more difficult. So this morning we forged a secret plan to wake early every week and bake together.
Our muffins were based loosely on a recipe I found last night during the hour I lost on this amazing website. It is one of a dozen that I printed out. I think I need to buy this lady's cookbook. (Thanks, reader Sarah for the suggestion!) While the recipes are not necessarily GAPS food, most are easily adaptable. Bliss.
This gluten-free Banana Cake recipe was our starting point, though we strayed a bit to make it GAPS friendly. a lot becasue that's just how we roll. Here is our adaptation:
Banana Coconut Muffins
2 C ground soaked almonds (almond flour)
1 C ground coconut (coconut flour)
1/2 tsp coarse celtic sea salt
1/4 C melted coconut oil, cooled
3 eggs, beaten
1 Tb vanilla extract (remember this recipe from the holiday gift guide? We ended up keeping it for ourselves. Yum.)
2 bananas, mashed
Stevia to taste (or substitute a scant 1/4 C honey, warmed gently)
A touch of extra coconut oil for pan
- Preheat oven to 350 F
- In a medium mixing bowl combines coconut and almond flours and salt.
- In a separate smaller bowl whisk eggs and mix in vanilla, bananas, and cooled coconut oil. Add a shake of stevia powder or a dropper or two full of liquid. (Go for too little rather than too much with the stevia until you taste the batter.)
- Mix wet ingredients into dry, then taste. Add a bit more stevia if you perfer sweeter muffins.
- Oil muffin tin with coconut oil and a basting brush.
- Fill muffin tins to 1/2 full. Our batch made 12 muffins.
- Bake for 20 – 40 minutes until brown on top and firm to the touch.
- Remove from muffin pan promptly and cool on a wire rack.
Happy baking and happy Rachel's Stove is Back in the Kitchen Day! Now if I could just find that camera battery charger…