RASPBERRY ALMOND CORN MUFFINS | MORNING MEALS

I grew up eating those coveted JIFFY Corn muffins in the bright blue box.  The raspberry flavor was my favorite and I recall eating countless mini muffins and usually ruining my appetite for dinner. I have always loved a raspberry and cornmeal pairing ever since then.  These mini muffins were the perfect addition to our Mother's Day brunch at home.  

RASPBERRY MINI CORN MUFFINS (Gluten-free, Dairy-free) 

• 1 1/2 cups almond meal
• 1/2 cup cornmeal
• 1/2 teaspoon baking soda
• 1/3 cup coconut or brown sugar
• 1/4 teaspoon sea salt
• 2 tablespoons almond milk
• 2 eggs
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup raspberries
• 2 tablespoons raw sugar, to top

Preheat the oven to 375 degrees. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.

In a large mixing bowl, combine the almond meal, cornmeal, baking soda, brown sugar and salt. In another bowl, whisk the eggs, coconut oil, almond milk, maple syrup, vanilla extract together.  Add the wet to the dry ingredients and fold in (do not overmix!).  Carefully fold in raspberries to evenly distribute in the batter.

Fill the muffin liners to the top, as they do not rise much.  Sprinkle each muffin with raw sugar to top.

Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack for 20 minutes before serving.

MINI ALMOND BUNDT CAKES WITH BLOOD ORANGE GLAZE

Ever since I bought a five pound bag of almond flour, I have not been able to stop baking (not that this is unusual).  Almond meal is the flour I use most often, constantly run out of, and curse its price.  Turns out, I'm already halfway through the bag, so I just may have to go for the twenty pounder next time.

These mini bundts are so cakey and moist, you'd swear they're a doughnut.  Before the weather really changes and my oven becomes a liability, I'll be baking up a storm (at least until my flour runs out).  

Mini Almond Bundt Cakes with Blood Orange Maple Glaze (Gluten-free) Makes 6 mini bundts

• 1 3/4 cup almond flour
• 1/4 cup brown rice flour
• 1 tablespoon flaxmeal
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/4 cup maple syrup
• 6 tablespoons coconut oil OR butter (melted and cooled)
• 2 eggs
• 2 teaspoons vanilla extract 
• 2 tablespoons almond milk

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together almond flour, brown rice flour, flax meal, tapioca flour, baking soda and salt.

In another small bowl, whisk together honey, maple syrup, eggs, almond milk, vanilla and coconut oil or butter.  Slowly combine wet with dry, folding batter to combine well.

Add batter to well-greased bundt pan, making sure each is three-quarters full.  Bake for 20-25 minutes or until browned around the edges.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

Blood Orange Maple Glaze:

• 1/4 cup maple syrup
• 3 tablespoons butter, room temperature
• 2 tablespoons blood orange juice (reserve zest)
• 1 cup confectioners sugar

Whisk together first three ingredients until well-combined.  Add confectioners sugar, only a little at a time, making sure to whisk very well to avoid lumps.  Chill in the fridge for 20 minutes.

Once almond cakes are cooled, drizzle glaze over each bundt.  Top with blood orange zest and a sprinkle of confectioners sugar.  

CHESTNUT THUMBPRINT COOKIES

I love the few moments when you come across an inspiring recipe and miraculously have all of the ingredients on hand.  Since I can be somewhat of an impulsive baker, adapting a recipe so that it's unrecognizable just so I can make it immediately, the recipe for Jam Sunflower Thimbles was a perfect fit.  Green Kitchen Stories is a site I've admired for years, but sadly never made a recipe from.  I decided to adapt this lovely recipe using chestnut flour, a beloved new ingredient I cannot stop using.  Luckily, these "cookies" are healthy enough where you won't feel too bad binging, and I promise you won't be able to stop yourself either.

CHESTNUT SUNFLOWER JAM THIMBLES (Gluten-free, Dairy-free) Makes 12-15 cookies

• 1 cup chestnut flour
• 1 cup almond flour
• 1/2 cup oat flour
• 1 1/2 tablespoon arrowroot starch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons coconut oil or butter
• 1/3 cup maple syrup
• 2 eggs
• 2/3 cup sunflower seeds, finely chopped
• 1/2-3/4 cup of your favorite jam or preserve (I used a combination of apricot, red fruit & quince)

Preheat your oven to 350 degrees.  Combine first six ingredients.  Whisk together until well combined.  In another mixing bowl, stir together coconut oil, maple syrup and eggs.  

Add wet ingredients to dry, mixing well with hands to combine.  Chill dough for 20-30 minutes. 

Add finely chopped sunflower seeds to a small mixing bowl.  Once dough has chilled, take about 1 heaping tablespoon of dough and roll around to coat in sunflower seeds on all sides.  Use your thumb to puncture the dough and fill in with your favorite jam or preserve.  

Add cookies to a parchment-lined baking sheet.  Bake at 350 for 12-15 minutes or until golden brown and holds shape.  Let cool for 15 minutes or so, then enjoy!  These are great as a sweet treat or a protein-packed afternoon snack ;)