Tag Archives: Primal

Banana Date Muffins (Paleo, Gluten-Free, Nut-Free)

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Paleo, Gluten-Free, Nut-Free, Banana Date Muffins
Paleo, Gluten-Free, Nut-Free, Banana Date Muffins

Happy  May Day!!  Man, the year just starts to fly by after January!

We are enjoying some fabulous spring weather here in Montana, a little sunshine mixed with rain and snow.  The rainy days always have me in the kitchen whipping up a baked good (any excuse to bake, then of course eat it).

These muffins are a perfect way to use up the ripened bananas you have lying around.  They are also a great way to get some chocolate into the mix too.  The problem is you can’t eat just one!

This recipe is slightly adapted from Elana Amsterdam’s cookbook,  Gluten-Free Cupcakes.  I have featured another recipe from her book in the past, and this  is another great one to try.  Her cookbook is loaded with all versions of cupcakes with new and old twists.  You can check it out HERE.  She calls it a cupcake and adds frosting I call it a muffin as it requires no frosting in my opinion.  Give a try, and see what you think!

Banana Date Muffins

Adapted from Gluten-Free Cupcakes

1 Cup (2-3) Ripe Bananas

1/4 Cup Coconut Oil or Butter

3  Medjool Dates, pitted

3 Large Eggs

2 Tsp. Vanilla

1/4 Cup Coconut Flour

2 TBL.  Arrowroot Powder

1/4 Tsp. Sea Salt

1/2 Tsp. Baking Soda

1/2 Tsp. Baking Powder

2 Tsp. Cinnamon

1/2 Tsp. Cardamon

1/2 Cup Dark Chocolate Chips or Blueberries  (optional)

  1. Preheat the oven to *350 degrees.  Line a muffin tin with 9-10 muffin papers.
  2. Place the bananas, coconut oil or butter, dates and eggs in a high-speed blender or food processor and blend until smooth.
  3. Add the rest of the ingredients and mix until all is well incorporated.
  4. Stir in the chocolate chips or berries if using.
  5. Scoop 1/4 cup of batter into each muffin cup.
  6. Bake for approximately 20 minutes or until the muffin springs back to your touch.
  7. Let cool on a rack and Enjoy!  Makes 9-10 muffins

Gluten-Free and Nut-Free Easter Macaroons

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Gluten-Free Nut Free Easter Macaroons
Gluten-Free Nut-Free Easter Macaroons

Excuse my delay getting this Easter post to you.  I can assure you these macaroons are good for any occasion.

We have a tradition of doing an Easter Egg Hunt and Brunch every year on Easter Sunday.  Last year we happened to be out of town for Easter, but my oldest daughter would not stand to miss the brunch and hunt, so we had one in May.  We are strong on tradition here at Hillbilly haven.

This year we had a great group of friends join us in the snow, which didn’t slow the egg hunters down one bit.  We had an array of delicious food to share and these macaroons were a tasty treat to add to the mix.  They are especially delectable if you are partial to chocolate and coconut together, think Mounds candy bars.

I found this gem of a recipe in Mediterranean Paleo Cooking, check it out HERE.  This  book is chock full of gorgeous photos and tasty recipes.  The macaroons are simple and easy and just the right amount of sweetness to satisfy the tooth, the sweet tooth that is.

 

Chocolate Dipped  Coconut Macaroons

(adapted from Mediterranean Paleo Cooking)

4 Large Egg Whites, room temperature

1/4 tsp. Sea Salt

1 tsp. Vanilla

Scant 1/4 Cup Organic Sugar or Honey (I used sugar but I bet honey would make them chewier)

3 Cups Unsweetened Shredded Coconut ( I use Enjoy Life Brand)

1/2 Cup Dark Chocolate, chopped and melted

1. Preheat the oven to 325* F.  Line a baking sheet with some parchment paper.

2. Whip the egg whites until they form medium-firm peaks.

3. Whisk in the vanilla and salt. Slowly whisk in the sweetener a little at a time until it is all incorporated.

4. Fold the coconut into the egg white mixture, being careful not to stir too hard so as to lose  your volume.

5. Spoon the batter onto the cookie sheet in 2 tablespoon mounds.  (you may have to use your hands to consolidate the mounds,)

5. Bake the cookies for 15 minutes or until they are golden brown.  Let cool on a rack.

6. Dip each bottom into the melted chocolate and place back on the parchment.  Drizzle each top with chocolate using a spoon.  (If you are a huge chocolate fan you could dip the whole cookie and make a candy bar!)

7.  Let the chocolate set up and Serve!!  Makes 18-19 cookies