I’ve recently had to make some changes in the way I cook and eat. My body has been sending me signals for awhile that it was having major issues with grains–all grains, even gluten free ones. I already knew sugars were an issue for me, but I had been ignoring that and steadily increasing my intake of various sugars for some time. My body was letting me know it couldn’t handle much more. I had to get off of the sugars again and I had to find a way to stop eating grains. This was a bummer thing to realize just as my zucchini were coming into season and berries everywhere were ripening! I wanted to bake! However, I am not one to be deterred. I have been in this place before when I had to go gluten free, and I found entirely new ways of looking at food and cooking. I have been able to do that again and I am rocking the kitchen once more! I have been making grain free, sugar free or extremely low sugar (no processed sugar) pies, cobblers, breads and muffins.
I have also learned a few things about how grains are processed in our bodies and what can make that difficult for us. In learning that, I have found that with many grains, if I soak them I have no trouble eating them. This has led to me learning how to make oat porridge (delicious!) and sourdough (makes great pancakes!), which I will be making bread from in the next day or two. Soaking grains allows them to release the nutrients, which aren’t available without soaking, and also neutralizes toxins that are naturally present in the grains. Our ancestors always did this. Only in recent modern times did we stop. Notice how in recent times our autoimmune disease have increased as well as digestive disease and gluten/grain sensitivity and celiac? There may be a correlation as the immune system is largely in the digestive tract, extending to the brain and the bloodstream.
Now that I’ve given you somewhat sciencey lesson in grains and immune health, I would like to share a new recipe I have created for grain free zucchini muffins! I made these for breakfast this morning and they are awesome! Nice and fluffy; sort of an egg like fluffiness. If you want a bit more of a grain-like feel, you could add a scant 1/4 cup of almond meal/flour to the recipe and that should achieve that for you nicely without sacrificing the airiness of the muffins. I may try that next time, just to see what it’s like.
Grain Free Zucchini Muffins
1/2 coconut flour
scant 1/4 almond flour/meal (optional, for a more grain-like texture)
3/4 teaspoon baking soda
1/2 teaspoon sea salt or Himalayan salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon allspice (optional, but good)
(*Note: You could 1/2 teaspoon pumpkin pie spice in place of the previous 3 spices)
1/2 teaspoon cinnamon
4 eggs, preferably pastured
3 Tablespoons raw honey or maple syrup (grade B works best for cooking)
1/4 cup unsweetened applesauce
1 small or medium zucchini, shredded (you need about 1 cup)
1/4-1/2 cup chopped walnuts (optional)
Preheat oven to 350 and prepare muffin pans with liners or by greasing well.
1) Shred the zucchini and squeeze the excess liquid out then set aside. 2) Mix the eggs, honey or syrup and applesauce in a medium bowl until well blended. 3) Add in the flour(s), the zucchini, salt, baking soda and spices, mix well. 4) If using nuts, stir those in now. 5) Fill prepared muffin cups about 2/3 full. 6) Bake 20 minutes, until a knife inserted in the middle comes out clean.
Makes 12 muffins.