Our 15 yr old decided to go the gluten free route, to see if it would help his sinus issues. Since gluten in inflammatory and sinus issues are a result of inflammed sinus passageways - many have found relief once they either went gluten-free, dairy-free, or both. Now, I will tell you right tnow that he lasted about 10 days going GF. On the last day of finals week his ride home from school stopped at Culvr's for lunch, and well, gluten free was toast!
Fifteen year olds don't have the the same drive as an adult may have when learning a certain type of food is what ails them. Of course, many adults would rather deal with the pain and disease than give up bread, cheese or ice cream...as examples. It is tough for sure!
During this teenage effort in going gluten free, he asked for recipes so he could have some tasty alternatives. (Did I mention this boy bakes, cooks, and cleans... and reads his bible every day? Just saying...he has no intentions of getting married. He IS fifteen - plenty of time for that 10 years from now.) Kyle baked up some delicious muffins from a recipe I downloaded from www.nourishingmeals.com - I tweaked the recipe just a little, to make them a bit more clean in regards to sugars.
We absolutely loved the baked results...so much so that I decided to order a silicone muffin pan as our old, and very little used rusty pan should be retired. For the sake of the environment we don't want to buy paper liners each time Kyle wants to make muffins. The recipe is so simple and quick I suspect, and hope!, he will be baking these often.
For your delight...enjoy this recipe. The texture and flavor of these muffins is best once they have completely cooled. Whole LIfe Nutrition recommends serving with a dollop of honey, but I don't find it necessary. Since we do not have a large food processor, we found that pulsing the ingredients in our Ninja Professional blender worked well.
Paleo Friendly Almond Banana Muffins
1 cup organic roasted almond butter
4 large organic eggs
2 medium ripe bananas
1/4 cup maple syrup
2 teaspoons vanilla
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners, or use a preseasoned silicone muffin pan.
Place all ingredients into a food processor fitted with the "s" blade and process until smooth. Scoop batter into muffin cups.
Bake for 25 to 30 minutes. Cool on a wire rack.
Eating healthy does not mean you must live a life of food goodness deprevation. It is about learning to make choices that improve your body's movement and physical well being. And yes, it may require a few experiments in the kitchen ....as an example, as I finish up this post I am enjoying a piece of almond cake made with almond flour (my very favorite gluten free flour), eggs and raw stevia. It's good, but not perfected. I will be tweaking and sharing that as well in the future.
My wish for you is that you feel great, look great and live great!