Being: Conscious, mortal existence; life.
Every month we welcome two families, two people, two voices to share their stories in whatever way they choose. We hope that you find joy in their daily lives, and their simple habit of just being.
You’ve probably noticed a bit of the internet buzz about baking with alternative flours such as coconut or almond flour. Grain-free baking is a necessity for some families and a fun way to incorporate more nutrient-dense treats into the mix for others. My family came to grain-free baking after following a strict gluten-free diet and then transitioning to the GAPS diet to help heal my son’s chronic digestive problems.
After years of gluten-free baking with flours such as: tapioca, sorghum, potato, rice, millet and others; I have come to favor baking with almond and coconut flour for many reasons. First, baking with almond and coconut flour is much easier than traditional gluten-free baking which requires mixing (and weighing) flours “just so” to obtain the results you want. I personally don’t have the patience for such things! Second, I notice that we (as a family) digest almond and coconut flour treats much easier than many of the other gluten-free options. And lastly, I love that almond and coconut offer a higher-protein snack overall.
Today, though, I want to focus on the wonders of baking with coconut flour! I have to admit I was a little intimidated to use it in the beginning. As a baking flour, coconut flour possesses very unique qualities that must be considered before using. For instance:
- Coconut flour readily soaks up any liquids in your recipe. Only a small amount of flour is needed compared to other baking flours.
- Coconut flour is particularly dry and does not contribute any “stretch” to your batter. This means you must add supplemental ingredients such as eggs, oil or other high-moisture ingredients.
- Coconut flour can be super lumpy when mixing by hand. Using a blender to mix your batter can help smooth out the mixture and incorporate things nicely.
- Coconut flour inherently has a sweetness to it, which lends itself nicely to baking.
- Because of its uniqueness, I have not come across any 1:1 substitutes for coconut flour.
Despite its quirky qualities, I have come to love baking with coconut flour. In fact, I might say it’s my favorite flour to use currently. What I love about coconut flour is that a little bit goes a long way, it’s fairly inexpensive and I like it mostly because it suits almost any special diet. Coconut flour is gluten-free, grain-free and nut-free (coconut is actually a seed not a nut).
If you’re ready to try your hand at baking with coconut flour, you must try my cinnamon muffin recipe. This is my go-to recipe when we’re craving cinnamon rolls. And instead of crashing from the usual sugar-high you get from a traditional cinnamon roll, these cinnamon muffins offer a nice dose of healthy fats and protein while satisfying.
Sunday Morning Cinnamon Muffins (gluten-free, grain-free, dairy-free, nut-free) makes about 12 muffins
- 3/4 cup of coconut flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 6 eggs
- 2/3 cup full-fat coconut milk (I recommend Native Naturals)
- 3/4 cup of honey (or maple syrup)
Cinnamon Topping Ingredients
- 3 tablespoons of ground cinnamon
- 5 tablespoons of honey (or maple syrup)
- 4 tbsp. melted coconut oil
- ½ cup walnuts, chopped (optional)
Preheat your oven to 350 degrees F. Place muffin liners in your muffin pan and set aside. Combine dry ingredients in your blender and pulse to combine. Add wet ingredients to blender and blend on medium until batter is smooth. Using a rubber spatula, scoop batter into a small bowl. Fill muffin liners 3/4 full with batter.
To make the topping, melt coconut oil and honey in a small saucepan over low heat. Stir in cinnamon and nuts. Drizzle the topping onto each muffin.
Place muffin pan on top of a cookie sheet to catch any drippings. Bake for about 25 minutes, until a toothpick comes out clean. Cool on a wire rack and serve. Enjoy!
This month we are so happy to welcome Nicole from Whole Family Kitchen to join us here on the blog. Nicole offers whole foods based year-long meal plans through her website, and writes about practical whole foods based eating for families on her blog. She’ll be here all month long as our very own Rhythm of the Home food blogger. Welcome, Nicole!
Rhythm of the Home is an online magazine for families that focuses on creating with children, nature explorations, seasonal celebrations, conscious parenting, and mindfulness in all that we do. To learn more about us, please visit us on Facebook,Pinterest, and Twitter.
We welcome new submissions for our upcoming seasons. To learn more about submitting, please visit our magazine.