Sunday, October 14, 2012

blueberry muffins with honey creamed cheese...

With recipes like these I don't miss grains so much!  I needed some whey last week and made yogurt cream cheese with butter and honey 'super healthy frosting'.  These are so yummy just out of the oven in the morning and simple to make!  

Blueberry Muffins...grain-free

6 organic, pastured eggs
6 Tbsp organic butter, melted
4-6 Tbsp raw honey
1/2 tsp himalayan salt
1/2 tsp vanilla
1/4 tsp almond extract
1/2 Cup coconut flour
1/2 tsp aluminum-free baking powder (optional, not permitted on GAPS)
1 Cup fresh or frozen organic blueberries

Blend eggs, butter, honey, salt and extracts.  
Combine coconut flour and baking soda and mix thoroughly into batter until smooth.
Fold in blueberries.
Pour into greased muffin tin.
Bake in a 375 degree oven for 18-20 minutes.
Makes 12 muffins.

*adapted from Cooking With Coconut Flour by Bruce Fife

Cream Cheese Frosting

1 Cup dripped yogurt cream cheese
1/2 Cup organic butter (preferably raw)
3 Tbsp raw whole milk
2-3 Tbsp raw honey
1/2 tsp vanilla
1/8 tsp himalayan salt

Cream all ingredients together, adding more milk if necessary.

*to drip yogurt for cream cheese, choose a plain, good quality commercial variety or make your own at home using a yogurt culture.  Place a cheesecloth-lined strainer over a bowl and pour yogurt through strainer.  Tie cheesecloth up and attach to a cupboard handle over the bowl.  Let drip for 2-3 hours.  Voila!...liquid whey and cream cheese!

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