Eating low histamine? Craving bread? Yeah, me too! Come and take a look at this small batch of Pretty Darn Good Quinoa Muffins. Not too sweet, and perfect with breakfast or beside a bowl of soup for lunch. Only one bowl for easy clean-up...
I have played around with different (to me) ingredients in the kitchen, and have made a few recipes that looked good in the photos, but fell short in the eating. And I have learned a lot in the process...such as: almond flour does not absorb moisture like wheat flour and is quite honestly the reason low histamine bread recipes are a bit drier than their wheat based counterparts. And while I continue to bake wheat based bread for my family, I have come up with this quinoa muffin that is as the name implies, pretty darn good!
I remember when James Beard was interviewed many years,
ago after loosing a great deal of weight. He was asked what did he miss the most when he was dieting. His answer was cheese. And I certainly agree! I do miss cheese, an awful lot. But bread in one form or another is a part of my eating pattern each day. Which brings us to Pretty Darn Good Quinoa Muffins! I baked them, let them cool, and had one with soup for lunch. And it was good enough, that I had a second one in the name of recipe development...We were out of raspberry jam or I would have smeared a bit on top.
None of the low histamine recipes I cook are just for me. Why?
Because each is made with standard ingredients, nothing fancy or out of the ordinary, save the almond flour. I make my own oat flour with organic rolled oats in my Vitamix. The eggs are from the hens in the chicken run, etc. This muffin recipe is just real food, cooked and baked with attention to detail, like everything else that comes out of my kitchen. My point is that the ingredients are nutritious, and there would be no reason to not make enough for the whole family. This is not diet food, this is real food.
The upside to a low histamine eating plan is that I have explored different grains.
And have added them to our meal plans. Which has been a delicious kitchen adventure, by the way! Quinoa was one grain I often left behind instead reaching for brown rice instead. I now routinely cook up a pot of quinoa for eating and enjoying during the week. Barley is on my shopping list for this Saturday, with a similar goal in mind. We have enjoyed it in soup for years and years. But it is time to serve it more often. These grains are just as nutritious as rice or wheat, and will be appearing in more of our meals. But for now, let's make some muffins.
Additional thoughts on this recipe:
Do not expect that any bread or muffins baked with almond flour will be as moist as a wheat based recipe. Almond flour does not have the agility to absorb moisture in the same way as wheat flour.
Adding more fat to the recipe will not actually help, but will result in an oily texture.
Generally low histamine bread, muffins etc. do not rise as high as wheat based bread and muffins.
The truth is low histamine bread will be drier than wheat based bread.
Fortunately a little warmth in the way of toasting in the toaster or warming in the microwave helps. As does a smear of butter.
Pretty Darn Good Quinoa Muffins
by the seat of my pants
400 degree oven
3/4 c oat flour, make your own, its easy!
1/2 c almond flour
2 t baking powder
1/2 t salt
2 egg, beaten
1/4 c real maple syrup
2 T oil, we used avocado
1 t vanilla
1 c cooked quinoa
In a medium mixing bowl, place the oat flour, almond flour, baking powder and salt. Mix together well.
In a small bowl, beat the eggs well.
Add the beaten eggs, maple syrup, oil, vanilla and the cooked quinoa to the dry ingredients.
Mix together well.
Drop the batter into 6 prepared muffin cups. Bake for 23-27 minutes or until done in your oven.
Remove from the oven and let rest in the muffin tin for 5 minutes. Carefully remove the muffins to a wire rack to cool.
Storage options for Pretty Darn Good Quinoa Muffins. Store in a covered container or a freezer zip lock bag for up to three days at room temperature. Move to the refrigerator for longer storage. Heat gently before serving.
UPDATE:
For your convenience, a "copy and paste" version of Pretty Darn Good Quinoa Muffins has
been included below.
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Printable "copy and paste" version:
Pretty Darn Good Quinoa Muffins
by the seat of my pants
400 degree oven
3/4 c oat flour, make your own, its easy!
1/2 c almond flour
2 t baking powder
1/2 t salt
2 egg, beaten
1/4 c real maple syrup
2 T oil, we used avocado
1 t vanilla
1 c cooked quinoa
In a medium mixing bowl, place the oat flour, almond flour, baking powder and salt. Mix together well.
In a small bowl, beat the eggs well.
Add the beaten eggs, maple syrup, oil, vanilla and the cooked quinoa to the dry ingredients.
Mix together well.
Drop the batter into 6 prepared muffin cups. Bake for 23-27 minutes or until done in your oven. Remove from the oven and let rest in the muffin tin for 5 minutes. Carefully remove the muffins to a wire rack to cool.
Storage options for Pretty Darn Good Quinoa Muffins. Store in a covered container or a freezer zip lock bag for up to three days at room temperature. Move to the refrigerator for longer storage. Heat gently before serving.
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