Lemony Blueberry Muffins

My cousin found a recipe for AIP/Paleo Lemon Blueberry Muffins.
I have reintroduced a few foods so was able to modify these a bit to suit what I'm eating these days.

Here is my modified version ...

1/2 cup vanilla almond milk

2 tablespoons blackstrap molasses

2 tablespoons pure maple syrup

2 eggs

zest and juice (about 1/4 cup juice) of 1 lemon

3 tablespoons coconut oil, melted

1 teaspoon vanilla extract ... I use my homemade stuff
2/3 cup coconut flower

1/4 cup arrowroot flour

1 teaspoon baking soda

a pinch or two of salt
1 cup fresh blueberries (I have also used frozen)

Preheat oven to 180C (350F).  Line muffin tins with preferred liner.

Combine wet ingredients using a whisk.  Reserving blueberries til the end, combine dry ingredients in a separate bowl.  Add dry ingredients a little at a time to the wet ingredients, whisk each time until the batter is no longer lumpy.

Gently fold in the blueberries.

Spoon batter equally into 12 muffin cups.

Bake 20 minutes, rotate, bake another 10 minutes or until a toothpick come out clean.

PS.  I sprinkled some cacao nibs on top of a few of these to see if they would be a yummy addition.  I didn't love them.  BUT ... next time I am going to stir the cacao nibs through a few of them and see if it's better that way ...

Sweet Potato French Toast

My husband wanted to have a Good Friday bunch after church.  He wanted bacon, eggs and french toast.  Often, when we have something like that, I'd just eat what I can and not worry about the rest but this time I decided I wanted to try and make some french toast that I can eat.  It was a nice surprise!  I want to play around a bit and see if I can get the egg mixture to stick to the sweet potato a bit better but for now, this was good.

If you are eating AIP, you need to know that this isn't compliant as it has eggs and almond milk.  But once you successfully re-introduce those things, this is something you can try! 

All I did was slice the sweet potato and toast it in the toaster.  I found that the thinner slice was better than the thicker slice.  I toasted it two or three times ... til it was browned.  

Then I made the 'batter" just like normal french toast.  I used an egg, some almond milk, homemade vanilla extract, and a bit of cinnamon.  Dip the toasted sweet potato slices into the batter and then cook in an already heated fry pan.

I topped the toast with a bit of pure maple syrup and fresh raspberries.

And we had scrambled eggs (I just do eggs with nothing added) and some AIP compliant bacon.

A delicious Good Friday brunch!