3 posts in a row? Did I get my blogging mojo back? Do you even read this site anymore?
Jan posted a recipe yesterday for savory almond flour muffins on her site, and being the ardent follower I am, I HAD to make them that very evening and review them.
You see, in our new lifestyle, there's not a lot of bread going on. (I'm sure I'll go more into this on a later post.) Anytime I see something that looks even like a distant cousin of a baked good and promises to be "safe", I want it.
For instance, our local health food store makes organic carrot cake, which John had gotten me for my birthday. (The kid was insistent on me having cake for my birthday.) The first ingredient in it was garbanzo bean flour. Can I just say it was absolutely delicious?
It was absolutely delicious.
Jan posts tons of recipes on her site, most of them these days related to healthier eating, and by that I mean coconut oil, tallow, all kinds of meats, etc. That's right, folks. Her cooking brings us back to basics. (Butter, y'all. Maybe Ms. Paula Deen isn't really trying to kill us?) (Although Jan doesn't use butter herself since she banned cow's dairy from her diet.) (Sorry, Jan, but I'm a bitch without the cream in my coffee, I did wean myself off the sweeteners so there's that.)
Wow, I'm really working myself into multiple tangents here. (So THIS is why I can't post more than twice a week anymore..)
On with the review!
Excuse the photos. John wasn't home and I couldn't find the memory card for his "nice" camera, so I used my trusty point-n-shoot. If you want nice pictures that actually make you want to eat the screen, go visit Jan.
Now, I didn't take any pictures of the mixing process, which was so easy, I had to constantly double check myself to make sure nothing had been skipped.
20 minutes later, we had muffins.
They complimented our meal of brown rice pasta (gluten free) and grass fed ground beef with organic marinara sauce. Oh, and spinach. ("Something green on your plate!") (Oh, God. My transformation of becoming my mother is almost complete.)
(I'm writing this post three hours after eating and I'm still full.)
Like my teeth marks? No braces. Look how even those dental grooves are.
Oh, yeah. It should be noted that Jan's recipe calls for unblanched almond flour and I only had the blanched kind, which probably affected the color. I had considered taking out the Ninja and trying to make myself some unblanched almond flour, but time was of the essence and I wasn't in the mood to waste perfectly good almonds should I do it wrong. (And Sprite hates the sound of the Ninja doing its thing. You know, for a "ninja", stealth is one of its weaknesses.)
They were better than cornbread. Seriously! Okay, don't just take my word for it. What did you think, John?
(I had to put the rest into the freezer before he could grab another. So, Jan, look for another word from me about how these thaw or reheat.) Yes, he loved them.
Hm, he's an easy sell. We need to go after someone harder, a tougher nut to crack, someone who must not be told that what she's about to consume actually has no processed flour in it.
"What do you think, Sprite?"
"Don't talk with your mouth full, kid."
Bottom line, the almond flour muffin was all she would eat for dinner. I even layered some cheddar on top of her pasta, she wouldn't touch it, but did ask for another muffin.
So there you go, three thumbs up, and something to look forward to for the weekend. (This recipe gave me eight good sized muffins although Jan's recipe calls for nine.)
Most of you who are still reading this site, all three of you, probably already frequent Jan's Sushi Bar, and if you don't, what are you waiting for? Get over there now before she releases her cookbook and becomes too busy and famous to post anything anymore!
(And maybe this review will net me an autograph for my copy..)
(Yes, that was blatant begging.)
Oh, by the way, Jan had no idea I'm doing this. She probably saw the title of this post and thought, "Oh, shit, what did that girl DO?"
I did muffins. That's what I did.