So I woke up this morning needing something sweet but not too sweet and since I said no rice products for awhile, I knew it would be with Almond Flour and something else.  Hmmmmm, I sat and stared at the Almond flour for awhile.  Got up, opened the fridge and stared at it for awhile, blankly.  It was after all 6:30 in the morning.  Went back and stared at the Almond flour.

Uh.  Coffee would be good to start.

After a cup or three, the brain kicked in and I thought muffin's.  Here is the kicker though, I don't like muffins.  That is not precisely true.  I don't like the bottom half of the muffin.  I like the muffin top (insert all jokes here!).  Luckily, years and years ago, I actually found a muffin top pan.  It is the greatest thing for making muffin tops.  Mine slants in on the inside, not the straight sides, which makes it look like a muffin top peeled off.  I don't know why this makes me happy, but it does.

So, I still needed to come up with a recipe.  Hmmmm, no rice so lets use Tapioca flour and Buckwheat flour. I think that Buckwheat is completely underused.  I make a great Dutch oven bread out of Buckwheat flour that I will have to post.  Anyway, please find the recipe below.  I have made it both with the egg and without.  If you do without the egg, reduce the Tapioca Flour to 1/4 cup.  These were light and moist and I made happy noises as I ate them.

Recipe:
Preheat the oven to 375 F
Grease pan (I used coconut oil)

107 g (about 1 cup) Almond Flour
70 g (about 1/2 cup) Tapioca Flour (if making with no egg, use 35 g or about 1/4 cup)
40 g (about 1/4 cup) Buckwheat Flour
1/4 tsp salt
1/2 tsp Baking Soda
50 g (about 1/4 cup) Sugar
32 g (about 1/4 cup lightly packed) Brown Sugar
1/4 tsp Vanilla
1/4 cup Milk
1/2 Stick room temp butter
1 egg (or not, reduce the Tapioca Flour--you may have to add a little more milk)
1/4-1/2 cup fresh Blueberries


Add all dry ingredients and whisk to mix (mix well)
Add egg and milk and mix
Add Butter and vanilla and mix

In my muffin top pan, this made 7 large muffin tops.  If you are making regular muffins, go ahead and gently fold in the blueberries and then fill the muffin cups about 2/3 full.  If using a muffin top pan, fill about 2/3 full and then top with the Blueberries.
Bake 8-10 minutes.

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These are made with no eggs. I used coconut oil to grease the pan. Without egg they do not rise as much but were just yummy
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This is made with the egg.
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Both of these are also with no egg. The crumb was moist and...AND was just as good the next day.
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This big bad boy was with the egg. These were Mom's favorites. I smeared butter on them and had another cup of coffee.
Hope you make, eat and comment!

Enjoy life, it's the one you have!

Tammie
 
 
The other day I was diligently working at the computer studying and trying not to think about anything else.  I mean really, how distracting is it to be at home by yourself and study on the computer.  I find myself searching Pinterest, reading other people's Blogs, looking at my twitter feed and posting to Tumbler.  It's hard to stay on tract with SO many distractions.  Well, I finally did and finished one of my classes, they are all self paced, and I realized that I needed to celebrate.  Drinking didn't seem like an option, well it did but it seemed a little sad to be drinking by myself so instead I decided to make a cookie.
I've had some coconut flour in my cupboard for the last little while and have not tried it.  So I sat and wondered what it would taste like in a cookie.  One way to find out.  I pried myself out of my chair and raced to the kitchen (see what boredom can do to you).

Here is what I ended up making and it wasn't to awfully bad.  Do note, these are not very sweet, more buttery than anything else but they hit the spot.  You could increase the sugar or sweetener if you like.

Coconut Almond Butter Cookie with Lemon Filling

Preheat oven to 375 F

1 stick butter (I used sweet salted) at room temp
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup Coconut Flour (I used King Arthur)
1/2 cup Almond Flour (I used Bob Red Mills)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup heavy cream (you don't have to add this, they spread out more when I did)

Filling:
Lemon Curd (I had Dickinson's Lemon Curd on hand.  You could use any jam or jelly or even a pie filling)

1.  Cream together the butter and sugar
2.  Add the egg and incorporate completely
3.  Add vanilla
4.  Whisk together all the dry ingredients and add to the wet
5.  Add the cream slowly, only add enough to make the dough wet

I used a cookie scoop onto parchment paper.  Then I used the back of a spoon (measuring spoon) to make a hollow.  I pushed down lightly and then gave a little twist and then lift.  You can also see the consistency of the dough.
Scoop your filling into the center, about a tablespoon of filling.  Bake for about 7-8 minutes.  Watch them closely.  I have an electric oven and they cooked very fast.  Cook until golden brown.  Do not remove them from the parchment paper until they are cooled as they are very soft.
Below are pictures from cookies that I did not add the cream to the recipe.    I had some left over peppermint bark that was stashed in my freezer.  I broke it up and placed them on top.  I cooked them as the others.  You can see that the ones with no cream did not spread out like the ones above.
The last thing I tried, since it was the day before valentines day, was to make them into little individual tarts.  I used butter in the ramkins before putting in the batter and spreading it around.  I again made the hollow in the center (about 2 tablespoons of filling). After they cooled a bit I dusted them with some turbindo sugar.  On Valentines day, right before serving, I added sliced fresh strawberries and a few raspberries (but forgot to take pictures)
That's about it.  If you have any comments, please let me know.

Enjoy life!!