Charlotte!
Those look terrific! I am playing with recipes to make a variety of muffins. My latest blueberry muffins are really great, and I will measure the ingredients carefully next time.
Paleo Muffins ???
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
And since we can't have too many muffins check out these Cinnamon Bun Muffins.
http://www.elanaspantry.com/cinnamon-bun-muffins/
Carol
http://www.elanaspantry.com/cinnamon-bun-muffins/
Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
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Sheila
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- Location: Palm Beach Gardens, Fl
Pumpkin is the next ingredient I'm going to try for the Morning Glory Muffins. I think it will probably require less than 2 C but expect I'll find out when I mix the batter. I'll try to keep an accurate record of how much I add. I know what the consistency should be and will try to duplicate it. Both freezers will be bulging at the seams because I have to make and freeze turkey broth since I can't have chicken broth. I'll make more muffins when I get a vacancy in the freezer.
Thank you, Carol for the cinnamon bun recipes! I love cinnamon and that is a good alternative because it has fewer ingredients. I think I will probably substitute coconut oil for the grapeseed oil and honey for the agave nectar.
Sheila W
Thank you, Carol for the cinnamon bun recipes! I love cinnamon and that is a good alternative because it has fewer ingredients. I think I will probably substitute coconut oil for the grapeseed oil and honey for the agave nectar.
Sheila W
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein
I would think so, Garina. You need to get the same consistency, and they will work. I add some prunes to them. Makes them wonderfully moist.
Carol, those muffins look divine. Next lot I make will be these. I have to try egg free.
I can't produce them fast enough. People want to buy them from me. Since the flours are so expensive I might just do that if the path to my door is beaten long enough - they follow the smell.
Carol, those muffins look divine. Next lot I make will be these. I have to try egg free.
I can't produce them fast enough. People want to buy them from me. Since the flours are so expensive I might just do that if the path to my door is beaten long enough - they follow the smell.
There are several posts on YouTube showing how to make your own almond flour. I'm going to give it a try. I've been making my own sunbutter and it is sooo much cheaper than buying it already made. I'm not sure making my own almond meal or flour will save me as much money but it's worth a try.
Carol
Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
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wonderwoman
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Trader Joe's was 3.99 where Bob's Red Mill was 10.99 at Sprout's for the same 1 lb package. Quite a difference in price.
However, Bob's Red Mill is white and appeared to be ground finer. Trader Joes is light brown. It must be that Bob's almonds were blanched to remove the skins while Trader Joes left the skins on. I don't think it matters which one you use for muffin type baking. Maybe if you were making a yellow cake recipe you would want to use the white.
However, Bob's Red Mill is white and appeared to be ground finer. Trader Joes is light brown. It must be that Bob's almonds were blanched to remove the skins while Trader Joes left the skins on. I don't think it matters which one you use for muffin type baking. Maybe if you were making a yellow cake recipe you would want to use the white.
Charlotte
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore
I can't have almond flour so I use chestnut flour mixed with some coconut to get the same binding properties.
I ordered an electric grater so I can make nut flours:
http://www.everythingkitchens.com/cuisi ... MG-20.html
(no tax, free s&h) because, after extensive reading, and attempting to make it in my ebay bought vintage vitamix, I realized that the oils turning the nuts into butter before I can control it. I have used it as meal, but it's not nearly as light as flour.
I think I can make walnut and pecan flours using this fairly efficiently. At least that's what the experts say.
I ordered an electric grater so I can make nut flours:
http://www.everythingkitchens.com/cuisi ... MG-20.html
(no tax, free s&h) because, after extensive reading, and attempting to make it in my ebay bought vintage vitamix, I realized that the oils turning the nuts into butter before I can control it. I have used it as meal, but it's not nearly as light as flour.
I think I can make walnut and pecan flours using this fairly efficiently. At least that's what the experts say.
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Sheila
- Rockhopper Penguin
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- Joined: Wed May 18, 2011 5:10 am
- Location: Palm Beach Gardens, Fl
It will be interesting to see if the electric grater is up to grating very hard nuts. I haven't tried nuts in my grinder thinking they might be too hard and break the thing. It is terrific at grinding quinoa and oats into flour and, of course, grinding coffee beans. Keep us posted, Leslie. All I need is yet another gadget that I simply can't live without in my kitchen.
BTW, I bought an Empire kosher, organic turkey for the purpose of making turkey broth and, of course, enjoying the meat. This turkey was so tough and stringy I think it was on Medicare. It was horribly expensive to boot. I suppose I could have brined the thing and it would have been better but I hate doing that. It did make pretty good turkey broth and I froze parts of the carcass to use in making broth at a later date. Gloria cans her broth and could make it all at once and that is the smart way to do it. I'll be freezing mine and my freezer is already full. I'm thinking of grinding the awful meat for ground turkey but I doubt that would be an improvement.
Sheila W
BTW, I bought an Empire kosher, organic turkey for the purpose of making turkey broth and, of course, enjoying the meat. This turkey was so tough and stringy I think it was on Medicare. It was horribly expensive to boot. I suppose I could have brined the thing and it would have been better but I hate doing that. It did make pretty good turkey broth and I froze parts of the carcass to use in making broth at a later date. Gloria cans her broth and could make it all at once and that is the smart way to do it. I'll be freezing mine and my freezer is already full. I'm thinking of grinding the awful meat for ground turkey but I doubt that would be an improvement.
Sheila W
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein
I will. I got the recommendation from an Austrian lady who uses a lot of nut flours in her baking. She is not gluten free, but Austrians make a lot of nut based cookies.
My vitamix and my coffee grinder made meal rather than flour, even when I tried boiling the nuts to get the peels off, or roasting them to dry them out more. They have too much oil not to turn into nut meal or butter.
So this grater makes sense.
I can't have cheese, so if it doesn't do nuts it goes back. Free S&H. I called to get the OK for it.
My vitamix and my coffee grinder made meal rather than flour, even when I tried boiling the nuts to get the peels off, or roasting them to dry them out more. They have too much oil not to turn into nut meal or butter.
So this grater makes sense.
I can't have cheese, so if it doesn't do nuts it goes back. Free S&H. I called to get the OK for it.
Deb and Shiela
I used to buy turkey backs, wings and necks at Whole Foods to make stock from. Basically I boil it down a lot to reduce and concentrate it, and then freeze it in ice cube trays. Then I can take a cube and throw it into any dish, adding water to reconstitute.
I do that with bones (fish and meat) and with veggies to make stocks. I keep the veggies, the fish and meat stocks separately. If I am in a flare I use pure meat stock with potatoes until I get it under control.
I have acquired so much equipment since this dx. I guess that's what happens when you have to make everything from scratch. And I spend SO much time in the kitchen, cooking and cleaning up.
Kosher means it IS brined, and sometimes that makes the turkey tough.Empire kosher, organic turkey
I used to buy turkey backs, wings and necks at Whole Foods to make stock from. Basically I boil it down a lot to reduce and concentrate it, and then freeze it in ice cube trays. Then I can take a cube and throw it into any dish, adding water to reconstitute.
I do that with bones (fish and meat) and with veggies to make stocks. I keep the veggies, the fish and meat stocks separately. If I am in a flare I use pure meat stock with potatoes until I get it under control.
I have acquired so much equipment since this dx. I guess that's what happens when you have to make everything from scratch. And I spend SO much time in the kitchen, cooking and cleaning up.
Here are the Cook's Illustrated remarks:
ChickenPublished Tuesday, January 01, 2002. From Cook's Illustrated.
Many factors influence the taste and texture of commercially raised chickens,
but salting or brining the bird is the key to success.
Product NameDescriptionPrice
Highly Recommended
Empire Kosher Broiler Chicken
Many tasters found this bird to be the most flavorful of the tasting,
calling it “perfectly seasoned” and “well balanced.” The meat tasted
“natural” and “sweet,” while the texture was “firm,” “moist,” and
“tender.” During processing the Empire bird is covered with salt to draw
out impurities in the meat, so it never needs to be brined in a saltwater
solution to pump up the flavor or juiciness of the meat.$2.29/lb
ChickenPublished Tuesday, January 01, 2002. From Cook's Illustrated.
Many factors influence the taste and texture of commercially raised chickens,
but salting or brining the bird is the key to success.
Product NameDescriptionPrice
Highly Recommended
Empire Kosher Broiler Chicken
Many tasters found this bird to be the most flavorful of the tasting,
calling it “perfectly seasoned” and “well balanced.” The meat tasted
“natural” and “sweet,” while the texture was “firm,” “moist,” and
“tender.” During processing the Empire bird is covered with salt to draw
out impurities in the meat, so it never needs to be brined in a saltwater
solution to pump up the flavor or juiciness of the meat.$2.29/lb