Paleo Almond Flour Recipe

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 2 1/2 cups almond flour or 2 1/2 cups almond meal
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 large eggs
• 1/3 cup applesauce
• 2 tablespoons honey or 2 tablespoons agave nectar or 2 tablespoons maple syrup
• 2 tablespoons coconut oil (melted) or 2 tablespoons vegetable oil
• 1 teaspoon vinegar or 1 teaspoon cider vinegar
• 1 teaspoon vanilla extract or 1 teaspoon citrus zest or 1 teaspoon cinnamon
• 1 cup fresh blueberries or 1 cup diced apples or 1/2 cup dried fruit or 1 cup cacao, nibs or 1 cup chopped nuts or 1 cup seeds

Recipe

• 1 preheat oven to 350°f line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
• 2 in a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
• 3 in a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
• 4 add the wet ingredients to the dry ingredients, stirring until blended. fold in any optional stir-ins, if using.
• 5 divide batter evenly among prepared cups.
• 6 bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. move the tin to a cooling rack and let muffins cool in the tin 30 minutes. remove muffins from tin.