I really know very little about baking Gluten Free, and since so many of my friends are gluten free I thought I better get a handle on the situation. I called upon my friend Stephanie the force behind Wasabimon.
She delightfully agreed to come on the show and teach us how to make these wonderful Almond Muffins with blueberries and peaches. She also throws in a fast easy lesson for you on how to make vanilla extract!
So, here are the recipe and the photos, courtesy of Ms. Wasabimon herself. Enjoy the show... and the muffins!
Blueberry Peach Almond Flour Muffins (grain, dairy, and gluten free!)
This recipe was adapted from The Everyday Grain-Free Gourmet, by Jodi Bager and Jenny Lass. If you're interested in working more with almond flour, I highly recommend this book!
Makes 12 muffins.
2 1/2 cups finely ground almond flour (I use Bob's Red Mill, available in most grocery stores)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
3 large eggs
1/4 cup honey
1/2 cup frozen peaches, defrosted and diced
1/2 cup frozen blueberry, defrosted and diced
Preheat oven to 300°F. Line a muffin tin with baking cups.
In a mixing bowl, mix almond flour, baking soda and salt. Add vanilla and eggs, mixing until well incorporated. Add honey and fruit, stirring well.
Spoon the batter into your prepared muffins cups - you should fill them about 2/3 full. Bake about 30 minutes, or until muffins are slightly browned on top and an inserted knife comes out clean.
*we enjoyed them with real butter, but they would be fantastic with some really good jam!
You can listen to the show here
For more on Stephanie, click here! Stephanie Stiavetti
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