Oh yes I did. Often when I throw ingredients together for baking, something isn’t quite right. This creation, however, was a beautiful moment in my kitchen this morning. AND I even held myself back from tweaking it when I thought it might be too runny. I resisted the urge, and I’m glad I did. Because these are wonderful and grain-free. And sugar-free; the sweetness comes from the bananas and almond flour.
Before I get too far, I should mention a few things about almond flour. I discovered a few years ago that I could make the ground almond meal from Bulk Barn work a lot better in recipes if I whizzed it in the food processor by itself before adding any other ingredients. This turns the coarse meal into something that more closely resembles flour, and gives cookies and muffins a MUCH better texture than the coarse stuff as-is.
Another trick I learned along the way about almond flour is that it doesn’t like liquids. Eggs are ok because they cook into something firm. Water, milk, orange juice… not ok. Almond flour does not absorb liquid. At all. So if you’re going to alter the recipe, keep that in mind.
1 c almond meal
-whiz in the food processor for finer texture, then add
1/4 c arrowroot powder
2 T cocoa powder, the high fat stuff. yum.
1 T coconut flour
1 t baking soda
1/2 t salt
-whiz again until mixed, then add
2 very ripe small bananas
1/3 c melted butter
-whiz until fully blended, then scoop into muffin tins.
It’s best if you keep the muffins small, because flourless ingredients do best when there’s not a huge bulk that needs to be cooked through. The batter will seem runny but it bakes up nice. It should take about 20 minutes for the muffins to bake.
I’ve been thinking, if I add another egg, that these would make a nice pancake batter too. I have yet to try it though. If you do, let me know. 🙂