Monday, January 27, 2014
Peanut Butter & Jam Muffins (Gluten-Free)
Good grief, it's already January 27th, day 27 of my Gratitude Challenge! It also happens to be another Monday of a week that is supposed to be stupidly cold and yucky. Perfect time to practice gratitude and not wallow in self-pity. Today I am grateful that my kids have no serious allergies...yet (allergies can develop at any point in time).
I was quite concerned my kids would have bad allergies because Adam has some (Marlin, hay, etc.) and lots of people in my family have them (shellfish, morphine and penicillin among other things). I, luckily, am just allergic to wool and have a ton of skin sensitivities, but nothing that yields a really serious reaction or anything. While pregnant with Big A, I didn't touch a peanut, since at that point that was the recommendation. While pregnant with Little A, I ate lots of peanuts because at that point the experts decided early exposure was better. Now I think its been determined that it really doesn't matter. In any case, neither of my kids show signs of peanut or other food allergies thus far.
I can't imagine how scary it would be to have a kid with a severe allergy to something like nuts. So with that, I give you a recipe using peanut butter!
I recently made a massive batch of raspberry chia jam, based on Angela's recipe. Adam brought home to huge bags full of the berries a few months ago, and not knowing what to do with them at the time, I froze them.
Little A and I used some of them to make raspberry tarts:
But there was lots left over and after the girls almost made themselves sick eating it straight from a spoon, Big A decided I should bake some muffins for her boyfriend and his family. I was happy to oblige.
One of his mom's is my good friend who recently got the ovarian cancer diagnosis. As you can imagine, she hasn't had much of an appetite, so I thought some yummy muffins might be useful to have around.
They are gluten-free because...well to be honest, after I started making them, I realized I was completely out of flour. Ha! But I had a huge thing of coconut flour so I figured I'd use that.
You can use other nut or seed butters if you don't want to use peanut, and other flavours of jam, if raspberries aren't your favorite. But this combo is pretty awesome.
I made mini-muffins, but you can make bigger ones or a loaf if you prefer, you'll just have to adjust the cooking time.
Peanut Butter and Jam Muffins (Gluten-Free)
1 cup of egg whites
1 cup coconut sugar
1/2 cup natural peanut butter (or other nut/seed butter)
1/2 cup milk, dairy or non-dairy (plain or unsweetened vanilla)
1 tsp vanilla extract
1 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
About 1 cup of no-sugar jam (I omitted the maple syrup from Angela's recipe and just added a dropper full of plain stevia liquid).
Whisk together wet ingredients in a large bowl. Add dry ingredients and continue whisking until it thickens. Spoon batter into greased mini muffin cups or mini muffin tins with parchment muffin liners. Top each with a dollop of jam. Bake at 375F for 16 minutes. Let cool completely before removing from muffin tins. Keep in the refrigerator for up to 1 week or freeze. Makes 32 mini muffins.
I have submitted this recipe to this week's Gluten-Free Friday on Vegetarian Mamma.