This morning I decided to make Donatella Giordano's almond and flaxseed muffins. I was already hungry, but wanted to try the muffins so that I'd have some for quick access from the freezer. As I had problems with my new (& only) mixer, forgot to 1st bring ingredients to room temperature and had to wait. I took a few minutes for that compassion it took to not beat myself up. Then I made the muffins.
This is a review of Ms Giordano's recipe from her book. "Almond Flour." Once again, because of the no sugar of any kind rule in the red color diet I substituted 1/2 cup honey for the raw palm sugar. Also the jury is still out on whether or not it is any healthier for you. If you read my article on cooking with honey you will know why I lowered the heat to 325 instead of 350. While I also substituted the coconut oil out myself because I'm allergic to eat I'm leaving that in for you. There is more to do with this recipe than the apple ones I made. But worth it. Folding in the egg whites made such a difference in the texture and in the rise of these muffins. They just looked pretty! I liked them fine, but will be adding those walnuts next week ( when my 45 days are over) for crunch. I also added a pinch of stevia. I've decided that Linda would approve of stevia-it flat out is a leaf you can grown and powder yourself. 100% natural.GI is Zero! I'll leave that up to you.
Almond and Flaxseed Muffins
1 cup of flaxseed
1 cup of almond flour
1 tbsp. of baking flour
1/2 tsp salt
1/2 cup honey ( or after the diet 1/2 cup raw palm sugar)
1/2 cup of coconut oil, melted
4 eggs, yolks and whites separated
1/2 cup water ( Because of the honey I kept it a bit under that cup)
Preheat the oven to 325 with honey or 350 with sugar
Combine the yolks, oil and sugar in a large bowl. Stir in the water.
Combine the almond flour and flaxseeds in a food processor and pulse to a fine powder.
Transfer to a mixing bowl, add the spices, salt, and baking powder. Add to the egg mixture.
Beat the egg whites until stiff and carefully fold them in the cake batter.
Pour the batter into 10 muffin paper liners and bake for 20 minutes or until golden.
After your 45,54 or 63 Red Color Diet Days you can add some chopped walnuts to the batter.