Thursday, July 3, 2014

Gluten-free Grain-Free Almond Flour Blueberry Muffin Crisps

I tried a blueberry muffin crisp...and then I ate them by the case for a few months. Now when I see them I want them, but I know that they are higher in sugar than what I want and that I really need to be better. So, when given the chance to make them healthier, I went for it. Here is a great alternative to the multi-grain breakfast muffin-crackers that taste amazing and will give you all the protein and fiber you need to keep you going throughout the day. I love them!  The secret is making them grain-free using almond flour. The fine grind variety is what I prefer, and I'm pretty partial to the almond flour from Honeyville. Even now that I am not their corporate chef, it is my pet favorite for perfect texture. I've tried others and I'll always come back to theirs. 

Have you ever tried Coconut Sugar to the recipe have solved that! Plus, there is naturally occurring caramel flavor that comes with coconut sugar that I adore!
 Palm Coconut Sugar  is supposed to be great for helping regulate blood sugar.  It is low on the glycemic index and this really affects how quickly you extract the energy from the food. It is measured and used the same as sugar in baking, but I seriously use about half. Honestly, in most baking, you can almost count on the fact that you can reduce the sugar by almost half and it will still bake pretty similarly. 

Palm Coconut Sugar was explained by Dr. Oz. He showed the benefits of using it in This Video. There are still a few people who say it isn't as healthy a choice but I'm in the group that says hey, " It still has more vitamins and minerals than regular sugar and yes, it contains natural fructose. It isn't calorie free, but it is all natural." That being said, it is also very easy to harvest and is sustainable. 

Gluten-Free Grain Free 

Almond Flour Blueberry Muffin Crisps

1 3/4 cup Almond flour
2 eggs
1/4 cup coconut sugar
1 tsp vanilla
1 tsp LorAnn Princess Emulsion
1/4 tsp salt
1/4 tsp baking powder
1/4 cup freeze-dried blueberries, crushed to 2T
12-15 drops stevia
2T olive oil

Directions:  Pre-heat oven to 350 degrees. Combine all ingredients until a thick dough is made. Place dough on a baking sheet lined with parchment paper or a baker's mat. 
Cover the dough with non-stick parchment paper.
Roll thin between the sheets using a small rolling pin or pressing with your hands. I have a rolling pin that I love and it works great for crackers. 
Remove the parchment. Lightly cut crackers into 1 inch squares. If you use a baker's mat you can use a simple pastry roller that won't cut the mat.  Roll to 1/16th of an inch thin. 
Bake 350 degrees 12-15 minutes (depending on the thickness of the crackers).
Store in an airtight container...if they survive that long. I'm not using them as ninja-stars. They're making snack-fest status for sure!

Always My Very Best,
Your Friend Chef Tess

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