On the canning agenda: tomato sauce, marinara, pizza sauce, and tomato juice. My in-laws are taking care of the salsa, and we just do a batch here and there as the ripened tomatoes become available. It's a nice system, relaxed, at Nature's pace.
Today's recipe is for Chocolate Almond Flour Muffins which I seem to make at least once a week. My kids really enjoy these, and it's nice giving them a "treat" that I don't have to feel bad about. And it's full of protein, which my 6-year-old tends to shy away from, but if you wrap some protein with chocolate and a tiny bit of sugar... and voila, she eats it. Imagine that.
Chocolate Almond Flour Muffins
2 cups blanched almond flour Makes 11-12 muffins
1/4 cup arrowroot powder
1/4 cup cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 cup pumpkin puree (acorn or butternut squash puree will work, too)
1/3 cup melted lard/palm shortening or oil
1/4 cup honey or agave nectar
1 tsp vanilla
1. Preheat oven to 350 degrees. If using a dark muffin tin, preheat oven to 325 degrees. Line a muffin tin with paper liners or oil each cup.
2. In a large bowl, blend together almond flour, arrowroot powder, cocoa, salt and baking powder.
3. In a medium bowl, whisk together pumpkin (or squash) puree, lard or oil, honey, egg and vanilla. Pour wet ingredients into dry ingredients. Using a wooden spoon or rubber spatula, stir until completely moistened.
4. Spoon batter into muffin cups, filling almost all the way to the top. Bake for 17-22 minutes until toothpick inserted in the middle comes out with a few moist crumbs. Allow muffins to cool for 45 minutes to an hour before serving to allow them to set up. Store in an air tight container in the refrigerator or freeze.