Paleo Chocolate Cherry Muffins

                                          

Again, I have a new favorite flour, almond flour!  It bakes up so moist and it is full of healthy fats and protein.  I got this recipe off of the blog, againstallgrain.com.  There is also a cookbook, "Against All Grains".  The author is Danielle Walker.  She has some delicious recipes.  This cookbook is great if you are eating a diet low or void of grains.  I love whole grains and my family eats a wide variety.  However, any recipe that is full of whole foods (grains or no grains, gluten or no gluten, dairy or no dairy) and is worthy of posting then I don't keep it a secret! 

Complements:  againstallgrain.com

4 large eggs
1/4 cup honey
1 teaspoon vanilla
1/4 cup cacao butter, melted (I used coconut butter)
1/4 cup coconut milk (I used full fat coconut milk from the can)
1/4 cup coconut flour
1/2 cup blanched almond flour (the almonds have been quickly boiled and skin removed, in blanched almond flour the almonds have been processed slightly to make a "lighter" flour)
1/4 cup raw cacao powder (this is raw chocolate powder, you could use "regular" cocoa powder too)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips
3/4 cup sweet cherries, pitted and roughly chopped

Preheat your oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.  In a stand mixer fitted with a paddle attachment, cream the eggs with the cacao butter for 30 seconds to a minute on medium high speed.  Add the honey, vanilla and coconut milk then beat for a minute longer until fully incorporated.  Combine the coconut flour, almond flour, cacao powder, baking soda, and salt in a small bowl.  Using a sifter or a fine mesh strainer, sift the dry ingredients into the wet.  Beat for one minute, scraping down the sides to make sure everything is mixed well.  Stir in the chopped cherries and chocolate chips by hand.  The batter should be fairly think and lumpy.  Spoon the batter into the prepared muffin pan, filling each cup to 3/4 full.  Bake for 15-20 minutes.  Try not to over bake them.  You can store these in an air tight container on the counter or in the refrigerator.  They also freeze well.  You can top with a cherry pie filling and whip cream or they are delicious all by themselves!  Enjoy!

Zucchini

                                            
Zucchini, oh the endless possibilities!    Zucchini Salsa, Sweet and Spicy Zucchini Pickles and yes even zucchini milk. 

Zucchini Salsa
Adapted from: www.food.com

10 cups zucchini, shredded
4 onions, chopped
2 green pepper, chopped
2 red peppers, chopped
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon turmeric
2 cups white vinegar
3/4 cup brown sugar
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons organic cornstarch
12 ounces tomato paste

Day one:  In a large bowl combine: Zucchini, onions, green pepper, red pepper and the salt.  Mix together, cover and let stand over night.
Day two:  Drain well and put into a large pot.  Add mustard, garlic, cumin, turmeric, vinegar, brown sugar, nutmeg, pepper, cornstarch, tomatoes and tomato paste.  Bring to a boil and simmer for 15 minutes.  I then placed them in sanitized pint jars and boiled them in a water bath for 20 minutes.  This recipe made 8 pint jars.  Enjoy!

Sweet and Spicy Zucchini Pickles
 Adapted from: Martha Stewart Living

2 pounds (about 4 cups) zucchini
1 medium onion
2 heaping tablespoons real salt
2 cups ice cubes
1 1/4 cup apple cider vinegar
1 1/4 cup white vinegar
2 cups cane sugar
1 teaspoon whole mustard seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric

Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.  Slice zucchini 1/8 inch thick.  Halve the onions and slice thinly as well.  Place zucchini in a large bowl.  Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice.  In a separate bowl, toss onion with the remaining salt and then again with the remaining ice.  Refrigerate for 3 hours

Separately drain zucchini and onion.  Rinse and drain again.  Bring the rest of the ingredients to a boil.  Add the onion and return to a boil.  Add the zucchini and remove from heat.  Ladle zucchini and onions into hot, sterile jars.  Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace.  Top with a new lid and band.  Process in a hot water bath for 15 minutes.  This recipe made 4 pint jars.  Enjoy!

Zucchini Milk
You can use this in replace of milk when baking or cooking!

Wash as many zucchinis as you would like.  Place in blender and puree until smooth.  Add a bit of water if you need to help break up the zucchini.  Freeze in freezer bags.  Enjoy!