The trees have turned beautifully golden, red, and all the delightful shades in between. The air is crisp with the approaching of winter, and frost appears on the grass at dawn. Fall is here—and it’s time for “comfort food.”
Everyone seems to have their own favorite comfort food. Mine is muffins. When I was a child, nothing said home to me like walking into our tiny apartment after a long ramble in the crisp fall air and being greeted with the warm, delicious fragrance of my mother’s freshly baked muffins. The aroma of those muffins and the memory of my mother’s loving welcome became all wrapped up together. And I suppose that is what makes comfort food…so comforting.
Fortunately, you can still have muffins, even if you’re going grain free! I found this recipe on a Specific Carbohydrate Diet site, which I can no longer find. I’ve added my own variations, and the option for making them with freshly ground cashew flour. Feel free to come up with your own variations. And share them with me! 😊
Basic Muffin Recipe
2 1/2 C blanched almond flour, or 2 3/4 cups raw cashews
1/2 tsp baking soda
1/4 tsp salt
1/4 C homemade yogurt, butter, or coconut oil
1/2 C honey
If using almond flour, combine all ingredients in a bowl and mix. If using cashews, place cashews in a food processor and grind into flour. Add other ingredients and blend until mixed.
Spoon batter into lined muffin pan (stoneware bakes the best). Bake at 350° for 16-22 minutes being careful not to burn. Muffins are done when golden brown and springy in the middle.
1 cup frozen blueberries, thawed
1 teaspoon vanilla
Lemon Raspberry Muffins
2 tsp grated lemon rind, plus juice from 1/2 lemon
1/2 cup frozen raspberries
Cinnamon Coffee Cake Muffins
Use only 1/4 cup honey, and use the remaining 1/4 cup honey to make topping/filling (alternate batter-filling-batter-topping):
1/4 cup honey
2 T butter, melted
2 T cinnamon
1/4 cup chopped walnuts or pecans