Tonight we roasted the fingerling potatoes in the oven with some olive oil, baby red onions and salt. We accompanied them with sauteed okra and cooked collards. I sliced up a beautiful orange pepper to add color to the plate. All the vegetables are organic and local from my csa.
Due to an abundance of 'horse apples' from the csa, I made some apple muffins from this recipe:
http://thecrepesofwrath.wordpress.com/2008/08/25/apple-nut-oatmeal-muffins
I doubled the recipe and substituted 3/4 c. almond meal, 3/4 c. coconut flour, 1/3 c. spelt flour, 1/3 c. oat flour, 1/3 c. oat flour, 1 c. ap flour for the flour. I also substituted 3/4 c. agave for the sugar. I left out the nuts and raisins, b/c my kids don't like either in their muffins.
They taste great. They are very light, just a tad crumbly due to the flour exchanges, but really really good. No one noticed the difference with the different flours, while they usually complain after the first bite. Now . . . if I can just maintain texture without the ap flour.
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