Almond Flour Raspberry Muffins, Gluten Free and Vegan!

A couple of months ago, when I was going Gluten Free, very nice folks at JK Grain-Free Gourmet sent me a bag of their fine Almond Flour.

Unfortunately at the same time I was taking a break from blogging and then went on a 3 week Daniel Fast, so I did not get to blog about this wonderful product. And so, with repentance in my heart I would like to present to you a truly AMAZING product: Gluten Free Almond Flour by Grain-Free JK Gourmet.

First of all I have to tell you that Steven Bager of JK Gourmet was EXTREMELY nice and sent me not only the flour but a delicious recipe I could try. The only draw-back to that was it contained eggs. However, don't despair, our wonderful vegan substitutes and years of practice came to the rescue and I created what I believe to be an even more delicious recipe that would have you asking for more.

What I did appreciate about the recipe is that instead of calling for processed sugars, it directed me to use one of my absolute favorite sweeteners--HONEY [I know many of you vegan folk out there don't consider it vegan, but I do, and I like it, AND that is the ONLY non-vegan (for those of you who consider it that) product I do consume].

Ladies and Gents, without further ado, I present to you: Gluten Free, Almond Flour based...

Raspberry Muffins
[They do taste as good as they taste, if not better]

Ingredients
3 cups GF JK Gourmet Almond Flour3/4 tsp baking soda1/4 tsp sea or Himalayan salt1 tsp freshly ground cinnamon 1 cup fresh or frozen raspberries* 1/2 tsp pure vanilla extract [optional]1/2 cup honey1 1/2 cup apple sauce2 tsp egg replacer***the original recipe called for cranberries, but I did not have any; raspberries turned out to be a WONDERFUL substitute!

Preparation
Preheat the oven to 350-375 F*Line muffin tin with muffin cupsCombine almond flour, baking soda, salt, egg replacer and cinnamonAdd vanilla, honey, apple sauce and gently fold inStir in raspberriesEvenly fill each baking cup [I filled mine to the top]Bake for 30-40 minutes* until golden brown Cool off for at least 10-15 minutes before servingEnjoy!
*Since I replaced eggs with apple sauce it took a bit longer than expected for muffins to bake through [recipe indicated 20 mins]. I ended up baking muffins for 25 mins at 350 F and additional 15 mins at 375 F. IT WAS WORTH THE WAIT!

So, all in all, I give this product TWO THUMBS up [as does everyone who tried them]. Muffins turned out to be moist and mouth watering. I finished my two before I could finish typing this post ;) The only wish I have is that the flour was organic, but I do realize how cost prohibiting it can be to do that.

Thank you, Steven, and everyone at JK Gourmet!

In conclusion here is a shot of my most handsome hubby--he always makes me happy, even more than almond flour, gluten free muffins ;).

And here is one of the first snap shots taken with the camera he gave me for my b-day. [Thank you, babe!] (You can read my thoughts about the camera performance here.)