Before my thyroid became a problem, I'd been peripherally paying attention to the various diet programs out there, for example, Atkins, Paleo, South Beach. Partly because I tend to stay away from carbs, starch and white flour and also because one cannot escape seeing ads for these diets.
After the surgeon removed part of my thyroid earlier this year, I've been delving further into the more natural based diets. I'd downloaded a couple of books to bone up and seeking new and exciting natural recipes - I'll go into those on later posts.
Last week, though, I made a recipe from Oxygen Magazine, April 2013, page 56. Morning Glory muffins! I love traditional Morning Glory muffins, probably owed to my taste buds which crave a variety of tastes at once. The standard Morning Glory has a ton of stuff it, carrots, dates, nuts, apple, and seeds. The Oxygen recipe has the same except one difference, it uses coconut flour, which I've never used or even THOUGHT existed. I can't even tell you how much I love this muffin.
So now I'm sold on using coconut flour and needed to do more research on the stuff. Apparently, its a substitute for grain-based flours like wheat flour. I'm not completely averse to using typical grains but my gut seems to better handle the gluten free part of coconut flour. There is a particular feature of coconut flour that might put you off. Recipes call for a tremendous number of eggs - six in Oxygen's Morning Glory muffin. I'm a fan of eggs so six didn't scare me at all. One thing I recommend with these muffins is to refrigerate or freeze them as they will go rancid left on the counter for more than two days.
For more information, The Nourished Kitchen has some amazing recipes and this great explanation of coconut flour.
Tee
No comments:
Post a Comment