Tag Archives: almond flour

Quinoa Almond Muffins

Lately I’ve been into experimenting with different kinds of flour.  First there was almond flour, then I found a way to use coconut flour, and now I’ve stumbled upon quinoa flour.  Since I’m a big quinoa fan, I figured I’d love baking with the flour as well.  For my first run with the quinoa flour, I kept it simple and created Quinoa Almond Muffins.

quinoaalmondmuffins_3First things first, these muffins definitely have a strong quinoa flavor, so if quinoa is not your thing, I recommend trying a different flour such as whole wheat instead.  Second, I view this recipe to be more of a “base” with ample opportunity for add-ins such as bananas, pumpkin, chocolate, you get the idea.

I love that these muffins are low in fat and sugar, and are perfect for anyone with wheat, soy or corn allergies.  Again, I definitely recommend adding some stuff to these muffins such as fruit, nuts, goji berries, the sky’s the limit!

Quinoa Almond Muffins (makes 12 muffins)

Quinoa Almond MuffinsIngredients:

1 1/2 cups quinoa flour
1/2 cup almond flour
1 cup almond milk
3 tbsp coconut oil
2 large egg whites
1/4 tsp salt
1/2 tsp baking soda
1 tbsp cinnamon
1/4 cup maple syrup
1/4 cup water


Preheat your oven to 350F.  Lightly grease a muffin pan or use muffin liners.

In a medium-sized bowl mix your quinoa and almond flours, baking soda, salt and cinnamon until well blended.  In a smaller bowl, mix your coconut oil, egg whites, maple syrup, almond milk and water.  Fold the wet mixture into the dry mixture and continue to blend until the batter is wet and sticky.

Gently place spoonfuls of batter into the muffin tins (be careful not to fill too high) and place in the oven for 20-25 minutes.

Quinoa Almond MuffinsRemove from oven and cool.  These muffins taste the best on the day they are baked but also freeze well.

Paleo Bread

Once I started Crossfit, people started asking if I was going to go on the Paleo Diet, since paleo and crossfit seem to go hand and hand.  Since there are already so many foods I can’t eat, I don’t want to restrict my diet any further (plus, I love cheese and wine, oftentimes together).  I have dabbled in a few paleo dessert recipes, and finally decided to try making some paleo bread that I have seen so widely publicized in the blog world.

paleo breadI followed a recipe from Elena’s Pantry almost exactly, with the exception of omitting the apple cider vinegar because I didn’t have any.  I also have a larger loaf pan, so I simply doubled the recipe and cooked the bread a bit longer.

I do have to say this paleo bread was quite delicious!  It’s also loaded with lots of great things such as almond flour, flaxseed and coconut oil as well.  You can see the heartiness of the bread with each slice.

paleo bread sliceHowever, I must caveat that this does not taste exactly like regular bread.  The texture is denser and the flavor is a bit nuttier.  If you are craving a warm slice of sourdough with salted butter or a baguette with some brie cheese and ham, this bread isn’t going to satisfy that.  And if you are craving those things, then please go eat them because brie cheese on a french baguette with a glass of wine is pretty much perfection.  Bonus points if you do this in Paris on a picnic.

But if you do follow a paleo or gluten-free diet, this bread is a delicious substitute.

Paleo Bread (adapted and doubled from this recipe)

paleo bread slicesIngredients:

4 cups blanched almond flour
4 tablespoons coconut flour
1/2 cup ground flaxseed
1/2 tsp sea salt
1/2 tsp baking soda
10 egg whites
2 tablespoons melted coconut oil


Place almond flour, coconut flour, flax, salt and baking soda in a food processor.  Pulse ingredients together and add your eggs and coconut oil.  Continue to pulse until well blended.

Pour your ingredients in a 9×5 loaf pan and bake at 350F for 40 minutes.

Cool and serve, preferably with some butter or your preferred nut butter and jam.