Posts Tagged ‘Honeyville almond flour’

banana muff bakedbanana muff above


These muffins will please even the most stubborn anti- gluten-free individual. Deliciously moist with a cake like texture, they will get devoured in minutes, and you’ll find yourself waiting impatiently for the remaining bananas on your counter to ripen so you can make another batch. In fact, I plan to put three or four of my bananas in the sun tomorrow to help speed up the process. Bananas are perfect for baking when their peels are speckled brown (see photo below).

The natural sweetness of banana combined with the coconut milk and almond flour means you only need to use a little added sugar in these muffins. I wrote the recipe for 1/2 cup since I’m often accused of taking out too much sugar, but I make this recipe with 1/3 cup sugar and my family considers them plenty sweet. Feel free to experiment and finds what works for your taste. And last weekend, I only wanted chocolate chips in a few of the muffins to surprise the kids, so instead of mixing the chips into half the batter, I simply sprinkled a few chips in each cup after spooning the batter in, and the chips sunk down and baked in nicely. I ate mine with scrambled eggs and sauteed tree oyster mushrooms–the perfect balance of sweet and savory!



1 cup all-purpose gluten-free flour

1/2 cup almond flour (I like Honeyville)

1/2 cup sugar

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp ground cinnamon

1/8 tsp cardamon

2 eggs

3/4 – 1 cup ripe banana, mashed (about 2-3 bananas)

1 tsp pure vanilla extract

1/2 cup coconut milk

1/4 cup coconut oil, melted or olive oil

1/2 cup finely chopped walnuts, optional

Other options: 1/3 cup currants or vegan chocolate chips


banana muff ripe

banana muff fill




Preheat oven to 350F.

Line a standard 12-cup muffin pan with paper liners.

Whisk the first six ingredients together in a medium-size bowl.

In a large bowl, gently whisk the eggs until pale yellow in color. Whisk in the mashed banana, followed by the vanilla, milk and oil. Using a spatula, fold the dry ingredients into the wet and stir until just combined. Fold in the nuts and/or currants or chocolate chips if using. Spoon evenly into the 12 cups of the muffin tin.

Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Allow muffins to cool for 5 minutes before serving. Serve warm, plain or with a little butter.


banana muff meal

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pear tart abovepear tart slice


I panicked the other day when I saw that I had several pears in the fruit bowl, each very ripe or on the verge of turning to brown, mealy mush. I feel badly throwing out food anytime, but particularly when something has gone bad just because I didn’t get around to eating or cooking with it. I quickly used one pear as the base of a smoothie. But what to do with the remaining pears? They wouldn’t last a day longer in the extraordinary heat of the unusually late summer we’re experiencing here in Northern California. And the warm temperatures don’t exactly call for a pear crisp–although fruit crisps are normally one of my favorite things to eat! So I turned once more to the oddly sensible French, and chose to make a pear and almond tart. I love the combination, and what’s more, I love that ripe pears and almonds are naturally very sweet, enabling me to use very little added sugar–less than a third cup in the whole tart!!

Of course, my mother–who was an amazing cook during my childhood, constantly chastises me for cutting too much sugar out of desserts. She must own a sweeter tooth than me, and can immediately tell if I’ve made one of her dishes using only half the sugar called for in the recipe. So when I made this tart, I assumed I would get an earful from her once she tasted it. (And naturally, I had to have her taste it.)

The kids and I finished dinner late, and tucked into the tart–I for one, fully expecting to find it needed more sugar. However, we all loved it as is and promptly had seconds. We jumped in the car to drive a large slice of tart–while the bathtub was filling, to my mother (who conveniently lives quite close).

I didn’t hear the verdict until the next day, but my mother actually called to say she thought the tart was delicious. For added emphasis, she repeated her rendered verdict.

So without further ado, and with the hope you’ll enjoy it just as much as my family…




1 1/4 cup gluten-free flour blend*

1 heaping tbsp granulated sugar

1/4 tsp sea salt

1/2 cup (1 stick) chilled butter

2-3 tbsp ice water



1/4 cup sugar

1 large egg

A pinch of sea salt

1/2 tsp pure vanilla extract

1/2 tsp almond extract

2/3 cup almond flour (I like Honeyville)

2-3 pears, cored, skin removed, sliced

*I typically use 1/2 cup all-purpose gluten-free flour, 1/2 cup sweet sorghum flour and 1/4 cup almond flour/meal for my all-purpose gluten-free flour blend.



Preheat oven to 400F.

In a medium bowl, whisk the gluten-free flour blend, 1 tbsp sugar and salt until blended. Using a pastry cutter, two knives or whatever technique you like, cut in the flour until it’s evenly incorporate. Sprinkle a tablespoon or two of ice water and continue mixing, adding a little more water if necessary until there is no more dry flour on the bottom of the bowl, but the mixture should still seem quite dry.

Dump the contents into a 9-inch tart pan and press the crumbly mixture into the bottom and sides of the pan, being careful not to work the dough too much (or it will get tough!). Chill in the fridge until the oven is ready.

Bake crust for 10-12 minutes until crust is golden. Place on a rack to cool.

pear tart mix


In the meantime, in a separate bowl, use an electric mixer to beat the egg, sugar and salt until pale yellow and creamy. Blend in the two extracts. Slowly blend in the almond flour and mix until just blended. Using a spatula, spread the mixture evenly on the bottom of the cooled tart crust. Arrange the pear slices on top in whatever design you like.

Reduce oven heat to 375F. Bake the tart for another 25-30 minutes or until the frangipane filling is set.

Serve warm or at room temperature.

Dairy-free? You can easily sub coconut oil and/or palm shortening (I love Nutiva’s) for the butter in the crust.

Don’t care about gluten? You can also make the crust using any traditional pastry crust recipe.

Want to make it even richer? Just add 1/4 cup cream to the frangipane mixture.


pear tart slice removed



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