My father is the only member of our immediate family who doesn't have Celiac Disease. His health is pretty extraordinary, actually. So when my sister and I were first diagnosed, he and my mom (who was diagnosed a few years later), could have taken it easy. We were both (theoretically) adults, capable of figuring out food on our own. But instead they became the best recipe testers and adaptors we could have asked for. My dad who used to ask for the normal dad things like tools for holidays, was all of a sudden asking for food processors and spiralizers.
He adapted this amazing paleo muffin recipe for my sister and I when we travel. They're the perfect morning option if you don't want to worry about finding a safe gluten free place early in the day, and they pack well for an emergency snack to carry with you too! Hope you enjoy!
2 1/4 cups of blanched almond flour
1 tablespoon coconut flour
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoons of dried ground ginger
1/4 cup of olive oil (or melted ghee or butter)
1/2 cup of honey
2 large eggs
1 1/2 cups of grated zucchini (including peel; not packed; if wet, dry off with a paper or cloth towel)
1. Preheat oven to 350°F/190°C.
2. Place liners in regular sized muffin tin.
3. Combine the almond flour, salt, baking soda, and spices and blend well.
4. Add the remaining ingredients and blend well.
5. Pour the batter into muffin tin, filling each about 3/4 of the way.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center of the bread comes out clean.
7. Let cool at room temperature after removing from pan. Store covered at room temperature for a few days, or the refrigerator for a week or so.