Low Carb, Gluten Free Infinity Muffins

Long time no see, foodie bloggers and foodie browsers!
It’s been a very extended break (unintentional) from this blog. I don’t really mind– it’s mostly been spent working, studying in school, and reading other food blogs.

We have to get inspiration from somewhere, right?

Black bean as a brownie, cake batter as a milkshake (don’t forget it’s vegan!), and low carb cookies made out of coconuts?! The world, seriously, is evolving into a bakery and I’m kind of liking what I see.
So long as the ingredients are thoughtfully sourced, ethically made, and organically treated though.

Which brings us to today:
I’ll be honest; eating out and eating pre-made foods has pretty much been a staple in my diet since said break from blog. Kind of depressing. My stevia didn’t even see the light in the kitchen, only to be used when I felt like making a muffin in the microwave. Or a single-person batch of fiber cookies.

Baking became my necessary — in order to get fiber in for the day. Not because I wanted to.
WHAT?! But I was still concocting fun and exciting flavors in my head. Raspberry pistachio mousse, basil orange scones, chocolate ancho chile cookies! For crying out loud!

But let’s cut to the chase here. As appetizing as these recipes sound, I don’t quite have the time yet (or the money) to make them.
Also, a rather big note, pretty much all recipes from here on out will be LOW-CARB and maybe even sometimes KETOGENIC.
This means low in carbohydrate (but not fiber), and high in fat (but not artery-clogging).

Since the start of 2013, I’ve been toying with the idea of going vegetarian (and -gasp- even VEGAN) because most of the time, being low-carb means your only option at restaurants is a bun-less turkey burger (I don’t eat much beef), or some other meat-laden dish. No problem, but the source of the meat is what spooks me. Who knows what factory farm their piggies and chicks came from?!

All considerations aside, we can now properly introduce today’s sparkling, illuminated, brand-new all original RECIPE!

It’s a BASIC recipe but can be modified hundreds of ways.
Especially if you aren’t low-carb, adding fruit (dried or fresh) would seriously up the wow factor on these slam-dunk snacks.

I stuck with a basic vanilla-cinnamon theme. These tasty morsels work great for mid-day munches, teamed up with some ice cream or yogurt for a healthy dessert, and even as a savory dinner item (minus the vanilla of course).

This recipe makes 4 muffins. I usually only need 4 at a time. Double it for friends or family. They’ll be asking for it.

InfiniteMuffin1

Infinity Muffins (Low carb, sugar free, dairy-free options)

Serves 4

Preheat oven to 350 degrees. Combine ingredients:

  • 1/2 cup almond meal
  • 1/2 cup flax meal
  • 1 T cinnamon
  • 1 tsp pumpkin pie spice
  • 5 scoops Trader Joe’s Organic Stevia (or about 1/3 cup erythritol, xylitol, Splenda)
  • 3 T Just Like Sugar (Most Whole Foods carry it)
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet ingredients:

  • 1 egg
  • 3 T egg whites (alternately, another egg)
  • 2 T greek yogurt (or pumpkin for dairy-free)
  • 1/2 tsp Penzey’s Double Vanilla (or 1 tsp any vanilla extract)
  • 1 tsp apple cider vinegar
  • Here is where it gets fun: Add in another extract, such as lemon, maple, or almond for a kick.

Combine the wet into the dry ingredients, whisking as you hear the sweet, sweet sound of baking soda and apple cider vinegar combining. This is what will give your muffins RISE!
Pour into muffin tin and bake for 15-17 minutes. Mine took about 18 minutes for a nice crunchy, slightly toasted top (how I like it).

For a savory muffin, leave out the stevia and vanilla. Opt for spices like rosemary, thyme, tarragon, or basil. Add chopped sun-dried tomatoes or crushed walnuts. Enjoy spicy muffins by adding cayenne and your favorite shredded cheese to the batter.
Let me know if you try another variation and how you liked it!

InfiniteMuffins

A good muffin is always a fantastic recipe to keep on hand for parties, celebrations (add a few extra ingredients and you’ve got a cake/cupcakes), and breakfast champions.

Here’s to a new year full of life, fun, and MORE RECIPES!

I missed you.

Low Carb, Gluten Free Infinity Muffins

Paleo Sugar Free Little Christmas Scones

Today’s post is beginning with an homage to low-carb.

Never before have I seen weekend transformations such as these:

 

And today’s recorded weight?
120.6, baby!

Didn’t even know that was possible! No exercising or training during this past week, and I’ve pulled some great numbers! My pants are sagging and clothing isn’t fitting. Our inflammatory response to carbohydrates is ridiculous.

Moving on.

Today’s post is a result from the carb-starved cravings kicking in. I wanted snickerdoodles, peanut butter Kisses cookies, chai cookies, peppermint hot chocolate, shortbread, and (oddly enough) Christmas treats.
Christmas is my hands-down favorite time of year. Don’t get me started. You’ll regret it.
You’ll be introduced to Christmas Kayleigh in October.

There is, apparently, a huge issue with said cravings. I really don’t wish to indulge in them.
That’s not true; my health doesn’t. So, I scrambled into the kitchen and laid out ingredients that seemed promising, yet I honestly had no clue if it would work.
(I really shouldn’t reveal how many times I stood at the front door, justifying a grocery store trip to pick up peanut butter chips, just in case.)

So, I was set out to make something that resembled cinnamon-y, moist, and sinfully decadent. BUT was also grain-free, sugar free, and low calorie.
A girl’s gotta stay fit, you know.

 

What emerged from the oven was so much more than I had expected. Let me tell you. Introducing…. Little Christmas. In July.

little christmas scones
makes 10 drop scones

  • 3/4 cup sifted coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 2T white stevia powder
  • dash of sea salt
  • dash of cayenne (optional, didn’t taste it in the finished product.)
  • 1/4 cup greek yogurt mixed with 1/2 cup water *note for paleo substitution below
  • 1/2 cup + 2T egg whites (alternately, 6 large eggs)
  • 1 capful vanilla extract
  • 3-4 T water *note
Preheat the oven to 340 degrees. Combine all dry ingredients into a large bowl, whisk until mixed. In another bowl, combine greek yogurt and milk into a liquid, then add vanilla. Add egg whites or eggs slowly, mixing it into the yogurt water mixture until well incorporated.
Pour your liquid ingredients into the dry ingredients and begin to whisk. The coconut flour will soak up the liquid really quickly. Keep whisking until it sticks to your whisk and add 2T of water at a time until the batter is looking moist but not wet or liquid-y. (I ended up adding 4 whole tablespoons!)

Prepare a Silpat mat for your drop scones. About 2 inch balls should be rolled and dropped onto your baking mat/sheet. Bake for 20-25 minutes. For an added crunch, I broiled mine for 2 minutes before removing from the oven (totally not necessary, though).
*For paleo, not primal, substitute the yogurt and water mixture for 1/2 cup coconut oil.

Well “hello,” Christmas scone! I do believe I love you. The rich spice flavor definitely hits your tastebuds, while the coconut flour retains a moisture within the scone and it’s not super dense. The whole experience is a lot like eating a warm, toasty biscuit that’s been soaked in eggnog (no joke)!
Success!

Are you craving Christmastime yet? Is Summer your favorite season?
Paleo Sugar Free Little Christmas Scones

Steroid Rice Krispie Treats

I know this sounds bad.
meant to update with the last portion of my blog series “Talk About a Scandal.”

I have great content on the unfair labor practices surrounding the cocoa farms all over the Ivory coast and our dying coffee plantations. Prices are soaring through the roof. I live in Seattle.
We recognize when our daily caffeinated beverage of choice becomes even slightly more expensive.

All of the stereotypes about caffeinated Seattleites are true. I promise.

Today, however, calls for a celebration. I was recently inspired by god-knows-what in Trader Joe’s and inbetween my painful, tragic, and heart breaking avoidance of the Chocolate Covered Potato Chips I spotted something out of the ordinary.

Puffed rice cereal.
Ohhh boy. I haven’t had anything carby or starchy in a long time. It looked sensually addictive and I couldn’t help myself. In the basket it went, along with some almond butter.

(Which is my trade off for buying the rice cereal. Because I overeat peanut butter.)

But that is another story for another day. Today is all about

RICE KRISPIE TREATS ON STEROIDS!


What is this, you may be asking? Well, child, let me tell you! Those old marshmallow, sugary insulin-spiking sweet treats are of the past! Oh yes! It’s all about the slow absorbing sugars and rich, robust earthy flavors! Like an iron-pumping protein-stuffing flex-hungry bodybuilder, we have upgraded and turned the wimpy Rice Krispie treat into a gold medal athlete!

Away we go! Become a gladiator and utilize those arm muscles!

rice krispie treats on steroids

  • 2 cups puffed rice cereal
  • 1/4 cup nut meal of choice (I used a combination of hazelnuts and almonds)
  • 1/2 cup sliced almonds (or any nut you’d like– chopped walnuts or pecans may be nice!)
  • 1/2 cup almond butter (sub any other nut butter)
  • 1/3 cup maple syrup (or honey)
  • 1/4 cup coconut oil  (or butter, or vegan margarine)
  • 1 tablespoon cinnamon

optional: 2 tablespoons cocoa powder for caffeine and richness.
2 scoops of protein powder for ULTIMATE BODYBUILDING STAMINA.
Be sure to add an additional 2 tablespoons maple syrup or almond butter for the powder in these optional mix-ins.

Alright, warriors! Begin by heartily centering a pot on a high heat stovetop. With the world’s most grandiose strength, plow the coconut oil and almond butter into the pot. Carefully observe as it melts, combines, and shines with glory. Pat yourself on the back, tough guy/gal! If it doesn’t burn, you’ve accomplished the most difficult task in the entire recipe.
Once well melted and combined,  resist and pour the thick and heavy maple syrup among your kill, stirring with bicep and tricep momentum. Feel the burn!
(Not the scorching sugars. Do be wary of that.)
Your medium heated stovetop has really taken a beating. But GUESS WHAT? IT’S NOT OVER YET. Vigorously shake (in one direction, please) your nut meal into the pot and stir. Let your stove and sweet mixture cry with hisses, pops, and bubbles.  Laugh in fury as you slap off the heat and bruntly sweep the mixture to the side. Gather your last victims: sliced almonds, cinnamon, and cocoa powder if you’ve chosen to maximize your killings for the day. Stir heartily to combine, and suffocate the crowd with rice cereal. Quickly combine everything together until sad, sloppy, and sticky.
These kinds of kills are never clean.

A proper good-bye: lay out the warm mixture into a glass pan, cake pan, or dirt hole. Leave your massacre to rest in the refrigerator. Wait patiently for 30 minutes, slice and cut into bars of any size or shape you prefer.

Enjoy the muscle toting and strength building power of these bars of madness.

My camping trip was not complete without them!

Steroid Rice Krispie Treats