These protein-packed, gluten-free muffins are a staple in our household.
Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.
Ingredients (Makes 12 muffins)
• 6 eggs
•¼ cup butter, melted or ¼ cup melted ghee
• 3/4 cup coconut milk
• 3 tablespoons maple syrup
• ½ teaspoon vanilla
• 3/4 cup sifted coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)
In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest
Divide the batter into the 12 cups.
Bake for 15 to 20 minutes, until they are browned and firm on top.
• These keep fresh, refrigerated, for up to a week.
• Sift the coconut flour, then measure.
16 ounces (1 pound) of butter- preferably unsalted, organic
A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage
Cut the butter into cubes and place in the saucepan.
Heat the butter over medium heat until completely melted. Reduce to a simmer.
Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to be safe.
2 tablespoon whey
1 tablespoon sea salt
1-2 tablespoons fresh dill, chopped (OR 1 teaspoon dried dill)
3 cloves garlic, peeled (optional– my family loves them with this option)
Makes 1 quart
1 apple, washed and chopped coarsely
1 handful berries, fresh or frozen
½ cup kefir or yogurt whey
An inch of ginger, sliced, minced or grated
water to fill
Place the ingredients in a 1-quart wide mouth ball jar and fill to the shoulder of the jar wit filtered water, leaving 1 inch space from the top. Seal tightly. Ferment 2-3 days on the counter before transferring to the refrigerator.
You may refill with water after you pour it, and return the jar to the refrigerator. When the fruit or vegetables are pale (or spent) begin again from scratch. Drink until the jar is only 1/3 full. Refill with water up to the shoulder of the jar. Place on the counter for 2-3 days to make another batch. Then place in the refrigerator. (only works once.)
(Makes 2 quart)
1 head nappa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup grated carrots
½ cup jicama (or diakon radish or white radish)
1 -2 tablespoons grated ginger
3 cloves garlic, peeled and minced
½ teaspoon dried chile flakes
4 teaspoon sea salt OR 1/4 cup whey plus 2 teaspoons salt
½ cup filtered water
1. Place vegetables, ginger and red chile flakes in a bowl and mash down with a wooden pounder to release juices. Stuff into a 2 –quart-sized wide-mouth mason jar and press down with a pounder. The top of the vegetables should be 1-inch below the top of the jar. Mix the water with whey and salt and pour over the cabbage mixture.