Thank you to Zoe from Z's Cup of Tea for hosting this month's Go Ahead Honey. Please check out her blog when you can. It's full of fantastic recipes and geared toward SCD! Zoe created such a fun theme this month - it's food inspired by children's books. I have two young children, so immediately a thousand books were swimming around in my head. So many to choose from. I narrowed it down to Cloudy with a Chance of Meat Balls, and this one, Blueberries for Sal. I let my kids choose, and they were all over the blueberries.
Have you ever read Blueberries for Sal? When my daughter was about 9 months old we attended story time at our neighborhood library. The librarian read this book and I thought it was so sweet, so simple. Fast forward 5 years and both my kids love this book. Bright, fun drawings and really, just a cute little story. And I like to think this is just what we would make after a full day of blueberry picking...some delicious blueberry cupcakes!
-1 1/2 cups (150 grams) blanched almond flour*
-2 to 4 tablespoons coconut flour*
-1/4 teaspoon salt
-1/2 teaspoon baking soda
-3 eggs: 2 whole eggs and 1 egg with just the white (omit the yolk)
-1 1/2 teaspoons vanilla
-1/4 teaspoon lemon flavor
-1 teaspoon lemon zest
-1/4 cup coconut oil, liquefied
-1/4 cup honey (not raw honey)*
-1 cup fresh, organic blueberries
Preheat oven to 350 degrees
1. In a bowl, mix the dry ingredients: almond flour, salt and baking soda
2. In a separate bowl, mix the wet ingredients: eggs, vanilla, lemon flavor, lemon zest, coconut oil, and honey. Be careful when adding the melted oil to eggs, temper if you have to, or just use room temperature eggs
3. Combine and mix dry and wet ingredients
4. Start adding in your coconut flour 1 tablespoons at a time until a nice thick cake batter consistency. See pictures for texture.
4. Fold blueberries into mixture
5. Fill muffin cups and bake for 12 minutes. Yields about 10 muffins
6. See here for whipped lemon coconut cream icing
*I make my own almond flour by grinding blanched almonds (skinless almonds) in my Vitamix. It creates a very soft, fine flour.
*I say 2 to 4 tablespoons of coconut flour, because the quantity depends on what type of almond flour you are using. Homemade, Bob's or Honeyville...they all act differently in recipes. The coconut flour is meant to thicken the batter just enough. So use your good baking judgement!
*Raw honey contains pollen that is extremely irritating to a sensitive gut and digestion, not suggested for SCD, so use a thin, somewhat clear variety.
Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Kids in the Kitchen, Pennywise Platter, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten-Free Wednesdays Full Plate Thursdays, It's a Keeper Thursday, Freaky Friday, Fresh Bites Fridays, Friday Food, Feed Your Soul Friday, Fight Back Friday, Lunchbox Love Friday, Friday Foodie Fix Superfood Sunday,