These are completely flour free low carb nutrient dense delicious muffins with an anti-inflammatory amazing frosting topping made of macadamia nuts.
This is my low carb, sugar free, gluten free seed only muffin recipe. I am also sharing my to-die-for macadamia pudding recipe. And yes, after it’s in the fridge it has the consistency of frosting and can be dolloped on top of the muffins as frosting. Quite delicious and useful for breakfast, snacks, and desert. Muffins in containers last for about 10 days and pudding in glass jars last for about 5 days.
- 6 Tbsp. of flaxseeds (I like the brown ones for this recipe not the golden)
- 12 Tbsp. of chia seeds
- 7 Tbsp. of hemp seeds
- Baking Soda 1 level Tbsp.
- Baking powder 1 level Tbsp.
- Dash of salt
- 1/3 to ¼ cup of stevia or maple syrup or honey (maple syrup is one of the healthiest sugars that helps fight pathogens rather than causes them to grow, so if you do not need to avoid sugars this is a healthy and tasty addition, but you can certainly make these muffins with healthy stevia or trehalose sugar alternatives)
- 3 Tbsp. of blueberry jam without sugar or simply leave any fruit out.
- ¼ to ½ cup of chopped pecans (optional)
- 3 to 4 heaping Tbsp. of peanut butter (optional, but when you swirl this in it’s a delightful addition visually as well as favor-wise)
- arrowroot starch 1 heaping Tbsp.
- up to 1 to 1 ½ cups of a vanilla unsweetened milk alternative, I like to use vanilla flaxseed or non-gmo soy milks.
- Place arrowroot in ¼ c. water, whisk and put aside for 10 minutes (this acts like an egg to hold everything together and since the chia has a stick-together personality, that is all these muffins need to be made without eggs which are a common allergen for many)
- Freshly grind seeds and put all dry ingredients in a bowl
- Mix all liquids with the seed flour that you have made and keep stirring until all is well blended through and through. It should start to hold together well. That is when I swirl in the peanut butter. Takes a bit of elbow grease to keep stirring enough to have all the batter hold well together.
- Grease muffin pan (I use non-stick and still grease with ghee or butter) or dollop in paper muffin holders.
- Pre-heat oven to 425
- Cook for 30 minutes, cook until you touch the top and it all feels firm and muffins are a bit blackened on edges.
- Then turn oven off and leave muffins in the oven for another 5 to 10 minutes
- Take muffins out and leave them in the hot pan for another 5 to 10 minutes. The seeds like lots of gentle heat.
- These come out crunchy. I love crunchy. I miss and crave crunch and these are much healthier than corn chips.
- If you want a more muffin like a regular muffin consistency then you need to add a touch of flour. You can do this with buckwheat, which is has the lowest amount of lectins and is the gentlest of all grains, and it’s lectins are even reduced more with cooking. Lectins are sticky substances found in some foods that can contribute, in sensitive folks, to irritable bowel syndrome and a wide variety of gut issues. Gluten is the stickiest, the super glue, of all lectins.
- Buckwheat does not contain gluten even though it has “wheat” in its name.
- You can choose to use almond or coconut or any kind of flour. Coconut does not like me so I tend to use it less, but you can use it more.
- These muffins keep well for a week tightly covered in the fridge and are great with ghee or butter or my delicious anti-inflammatory macadamia cream.
- They are great for breakfast with tea or coffee or for desert with my mac cream mixed with berries. I am going to try these with poppy seeds but have not done that yet. Perhaps you will do that and email me how you like them added to this healthy, cancer fighting gut healing seed mixture. email@example.com
Mac Pudding – a keto anti-inflammatory delight
- 1 cup of raw macadamia nuts
- 1 cup of unsweetened milk alternative I like using unsweetened vanilla flaxseed milk
- 1 to 2 Tbsp. of raw granulated Stevia
- 1 Tbsp. of coconut cream
- Optional: whipped cream, cherry concentrate, berries to go on top.
- This is very high in natural omega-7’s, which help boost brain, gut and optic nerve health. This has been shown to reduce gut wall inflammation in people with the inflammatory gut disease, ulcerative colitis, as mac nuts up-regulate anti-inflammatory genes. So when you take a tsp. of this after a meal for that something sweet, you are getting healthy gut wall protection.
- This is a winner for a desert but it is also great over freshly ground seeds for an innovative and brain healthy breakfast.