And going even further than these two all-whole-wheat recipes, there's the option of completely non-grain/nut-based alternatives. Experiments with almond flour the past few months have always yielded nice, moist results in these paleo blueberry muffins, and I've just begun to tinker with that recipe to lighten/air it a tad, and I'll post about that soon...it is a lovely recipe as it is, and a very universal formula, so why not take it even further? When it comes to almond flour though, the challenge is getting the crunch as it is an inherently moist flour. On that note, who doesn't like a scone? I found that using very cold butter gave crispier edges to the almond-flour based scone, just as it would a grain-scone.
Recipe: Paleo Blueberry Muffins
Last but not least, there's often that morning desire to be easy peasy grab-and-go in a non-baked goods style and for that, this coconut oil based vegan treat has been making an appearance and are easy to pack up as well as break atop yogurt.
Recipe: Easy Paleo Double Almond Bars (Adapted from Elana)
1/2 cup blanched almond flour
1/4 tsp sea salt
1/4 tsp vanilla
2 Tb coconut oil
1 Tb honey
1 tsp water
1/2 c mixed toasted nuts (almonds + pistachios here )
Oven to 350. In food processor combine flour, salt. Pulse in oil, honey, vanilla, water. Pulse in nuts + cardamom. Dump/press dough into parchment-lined 9X 5 loaf pan to fill the edges (or double recipe and fill 8 x 8 pan). Bake 15-20 min, cool completely in pan, then cut into squares. I think these store best in fridge airtight. Bring to room temp to eat.
I hope this post finds you having a splendid week and gives inspiration to mix it up a bit. xoxoxox MN