Baking has always been a relaxing and cheerful activity for me. The process of measuring and mixing ingredients and the delicious smells wafting through the house afterwards are simple things that make me happy; I also enjoy making everyone else happy when they get to devour homemade tasty treats! This red spoon has stirred many bowls full of batter and dough in my kitchen, oftentimes with the help of my boys' hands over the years. It's one of those things I hope they'll think back on fondly when they grow up: "Hey, remember when Mom used to make us cookies with that happy face spoon, and we'd take turns stirring....?". I know I'll miss my apron-clad, clumsy, pint-sized helpers when they think they're too old to help me anymore.
Today I used my trusty red spoon to whip up a batch of mouthwatering muffins. I've had to change the way I bake over the last few years since learning that both Will and I have multiple food sensitivities. It's been a challenge that I've tackled with enthusiasm! This recipe comes from one of my favourite gluten-free recipe sources, Elana Amsterdam, author of both a blog and a cookbook featuring fantastic almond flour recipes. (See more at www.elanaspantry.com.) I had a giant zucchini on hand that got away on me last week in the garden, so a zucchini muffin recipe was just perfect for today.
In a large bowl, combine the almond flour, salt, baking soda, and cinnamon. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the zucchini, pecans, and currants. Scoop the batter into paper-lined muffin tins.
Many people might be put off by the unfamiliar ingredients in this recipe, but they are all easy to come by in your supermarket, bulk food or health food store. Our entire family loves these delicious muffins, and their wholesome ingredients make them a good snack choice for anyone, even when gluten-free eating is not a concern. Happy baking!