I love fall baked goods, especially spice cakes, and Healthful Pursuit has lots of them. Many of hers are gluten- or grain-free.
I’m not paleo, and I definitely don’t have a gluten allergy. But there’s something about a sweet coconut flour that can’t be beat. I’ve noticed that the finish on coconut-flour cakes and cookies is never as smooth as spelt or regular wheat flour, but it’s so sweet. You have to try this one for breakfast one morning, a cold morning when you need a little spicy warmth.
1/4 cup spelt or coconut flour (coconut is sweeter)
1 t cinnamon
1-2 t ginger
1 flax egg (1 t ground flax + 2 t water)
1 T organic yogurt
2.5 T applesauce
splash of vanilla extract and almond extract
-Preheat oven to 375 degrees. Lightly greases a cookie sheet. Set aside.
-Form into one muffie (dome-shaped) or two smaller ones. Note: If you make just one, it will be fairly large. Nothing wrong with that though, right?
-Bake for about 15-17 minutes or until a little springy. Remove from oven and serve warm with a little sweet yogurt drizzle, pumpkin pie spice, or coconut flakes.
- The Great Pumpkin Roll (collegiateculinaire.wordpress.com)
- Applesauce Spice Muffins (collegiateculinaire.wordpress.com)