Apparently I’m in a mood to bake this week (which is definitely not an unusual phenomenon), so thought I’d share another of my go-to recipes with you. I recently wrote a post about my Paleo Blueberry Muffins, which I have baked at least 4 times over the last two weeks, sharing it with friends and family. I even made a batch and baked it in a 13×9″ cake pan and it turned out fabulous! Another favorite in our household is my Paleo Banana Muffin and Bread recipe.
I was typing it up today to send to my sister at her request, as I made it the other day for her while I’m here visiting. I’m so thankful to be visiting her while she has her post-mastectomy reconstructive surgery and my mom is also having a surgery. Otherwise I’d be a country apart, fretting. Now that I’m here, I do what I always do when I want to take care of someone – I bake for them! Continue Reading
I adore blueberry muffins, particularly warm from the oven when the blueberries burst when you bite them. In this Paleo version, almond flour and coconut oil come together with eggs, sweet dates, wild blueberries and vanilla to form a luscious treat for the senses. My kids, who are extremely picky about texture, vote “thumbs-up” on this recipe. I made a batch the other day so that my kids would have a healthy snack alternative after school. My son informed me this morning that he ate 5 yesterday! Five! I consider that a success in the mom-approved snack department! Once I finished patting myself on the back, I realized that I may need to put these under lock and key. Although these are chock full of healthy ingredients, that’s quite a few almonds to consume in one day, even for an active twelve year old. 🙂
“I found my thrill on Blueberry Hill” ~ Fats Domino
I’ve included an optional crumb topping recipe that can be put on these muffins before baking or skip the topping all-together and enjoy the pure unadulterated goodness of freshly baked blueberry muffins without any guilt!
My family and I have been very fortunate this summer berry season as my organic strawberry plants have born a boatload of sweet, fresh fruit. I filled 2 2’x4′ raised garden beds with strawberry plants two years ago and they barely gave up a pint each season those years. This spring they took off finally, filling out nicely and growing tall, full of white flowers that turned into berries as the summer heat came on. We’ve reaped an estimated six pounds of the juicy red berries this year, spread out over several weeks, and there are more to come! I’m in berry heaven!
I considered making strawberry jam but to be honest we’ve been eating them too fast to have much left each week for jam. But Strawberry Shortcake? That we can do! And even better…a Paleo version that is high in protein for a satisfying and healthy treat. Continue Reading