The great thing about being a Paleo recipe creator is that a lot of the recipes can cater for those that have to be or just choose to be dairy free, gluten-free, grain free, soya free and refined sugar-free all in one delicious hit. However, I also try to make sure that some of my recipes are vegan, egg free and nut free too. I know just how hard it is to have allergies and illnesses that prevent you being able to enjoy the everyday norm and how by just eating one wrong thing can set you back for days and make you feel terribly unwell. For me eating the wrong thing not only affects my blood sugars, but it clouds my mind, dictates me wearing a baggy top / dress as opposed to something fitted (due to bloating) and causes horrendous stomach pains (lactose) and back pains (gluten).
I do think that breakfast especially can be one of the most challenging, especially if you are out and about and you just need something quick and easy. These apple and cinnamon breakfast muffins are dairy-free, gluten-free, grain-free and refined sugar-free, I use chestnut flour which most nut allergy sufferers are unaffected by (always check with a healthcare professional before eating it though)! I always find it quite funny when people ask me about my blog and what exactly is Paleo. I try to explain it as simply as possible, without painting myself as some loin cloth wearing 21st century cave girl foraging around the streets of London- but instead trying to make it sound as organic and real as I can. However usually after listing everything that a paleo diet doesn’t contain I usually find a bemused face saying “so what CAN you eat then?!”.
I recently came across chestnut flour through a friend whilst I was helping her to create a Paleo waffle recipe for her new business. As far as a ‘flour’ goes it’s pretty heavy and dense and has a slightly similar effect to coconut flour so you certainly don’t ever want to use too much , or be warned you will be eating muffins that taste as dry as the Sahara and weigh a lot too. Chestnut flour lends itself to a variety of uses both sweet and savoury (pancakes, fritters and bread etc). It’s great for thickening soups/ stews and homemade gravy or custard too. Many people use this as a nut-free alternative as despite the name, there is no close association between allergy to chestnuts and allergy to peanuts or tree nuts. It is likely that most people with peanut or tree allergy can tolerate chestnuts. However, if you are in any doubt, play safe and avoid chestnuts and use coconut flour. (source to this statement taken from here)
The key ingredient in this recipe, as with a lot of my baking is tapioca. It’s nut free and is a starch from the cassava root and has no nutritional benefit but is not to your detriment either. It helps to give the muffins their spring and pull when you break them apart.
I love-making a recipe I can share and this recipe is perfect for doing just that. There is just nothing better than the cinnamon baking smells drifting from the kitchen through to the rest of the house especially when you know you have visitors just moments away! I have provided two options for this recipe below (one that contains almond flour and the other that contains chestnut flour) I personally prefer the version using ground almonds as they are lighter and a little more springy- however two of my trusty taste testers preferred the chestnut flour version fresh out the oven and smothered in grass-fed butter. Sinfully delicious.
I usually use coconut sugar in this recipe which works perfectly, however I did want to let you know that I have also started using a sweetener called Sugavida (I am not being endorsed for this!). Now you know me, I shun ANYTHING processed and would be the first to say no (very loudly) to anything I thought might harm my body! I am going to review this product soon as I have just adored using it and it has had no impact what so ever on my blood sugars…which is bizarre given how sweet it tastes. Sugavida/ or Palmyra jaggery as it is also known as is derived from the sap of the Palmyra palm tree (Borassus Flabellifer), which is grown organically in South East India and is sourced directly from farmers. It is also the only plant-generated natural source of vitamin B12 which is known to help increase energy levels, combat stress, improve hair, skin and nails and maintain a healthy digestive system. It is the perfect food- state vitamin B12 supplement for vegans & vegetarians. Palmyra jaggery is also widely used in Ayurvedic medicine for respiratory, digestive and blood sugar conditions as its ingredients help to cleanse the liver and body, reduce bloating and water retention and improve the digestive and respiratory systems. There are no chemical agents, preservatives, bleach or pesticides.
If you want to know more about it then their website has more info here and if you want 25% off then type in MRSP25 at the check out (please note this is only for Sugavida)
- 100g ground almonds / or alternatively ½ cup chestnut flour
- 30g tapioca
- 7g / 1tsp baking powder
- 1 heaped tsp cinnamon
- 30g coconut sugar OR 3 tsp sugavida (a natural sweetener that I use a lot)
- 40g dried apple, chopped
- 125g milk (almond milk or an alternative of your choice)
- 2 x large eggs (approx 61g each)
- ¼ cup mixed seeds
- Place oven to 180oC
- In to a mixing bowl place ground almonds, tapioca, baking powder, sugar and mix well
- Add in the eggs and beat in
- Add in the milk little by little until a batter like consistency
- Add in the cinnamon, seeds and apple and mix in well
- Place in to muffin moulds or cupcake cases (if you want to make smaller ones)
- Place in oven for 30 minutes (check after 20 and take out once a skewer comes out clean from the middle and the tops are golden and slightly cracked)