Friday, December 16, 2011
paleo baby friendly "cornbread" muffins
As many of you know, I seriously watch my wheat intake. I wouldn't go as far as to say that I'm Paleo, but I do eat similar to our primal ancestors. Many of my recipes come from Paleo friendly websites. When I was in the States, I stocked up on coconut flour, since they didn't sell it here. When I returned... they started carrying it here!
When Zach started eating solid foods, I told myself that I would limit his wheat intake too. I've read too many articles about wheat being associated with a number of different childhood disorders. I won't pinpoint wheat here, as I do eat it on occasion, and see no harm in doing so. I just think that the amount of wheat type products Americans consume today is far more then our bodies need. I simply limit both Zach and my intake of wheat.
When I stumbled upon a Paleo recipe for "cornbread" muffins, I knew I had to try them. I of course had to alter the recipe a bit. It originally called for 8 eggs, but since babies can't have egg whites, I substituted with flaxseed.
Here's my Baby friendly recipe:
8 Tablespoons flax seed
1 1/2 cup water
2/3 cup coconut flour
1/2 cup butter (or mix coconut butter and EVOO) (Next time, I will try this with Coconut oil)
1/2 tsp salt
1/2 tsp baking powder
preheat oven to 400 degrees. Mix flax seed and water and allow to sit for 2 minutes. Meanwhile, whisk together coconut flour, salt, and baking powder. Whisk flax/water mixture with butter. Add coconut flour mixture to the mixture and stir to combine. I used a kitchen Aid to blend quickly until it formed a dough mixture. Divide the batter among greased muffin tins. Bake for 25-30 minutes or until golden browned. Take out of the oven and let cool.