Paleo Bread Muffins

Paleo Bread Muffins

I don't necessarily eat a "paleo" diet. But I do know, that my body feels better when I do not load it up with carbs. That does not mean, what so ever, that I don't enjoy a big bowl or pasta or several slices of pizza. I do. I am human, that stuff is good! But after I eat it, or especially the next morning my body feels weighed down. Less energy. And with 2 crazy kids at home the last thing I need to do is eat foods that give me LESS energy. Have you met Hudson? You would understand. 

So we made these paleo muffins. And they turned out quite great. Obviously heavy on the nut side, but once you accept that they will have a nut and seed texture, you will fall into loving them. Use this recipe as a base with proportions. But beyond that...anything goes. 

Use any seed or nut you want for this recipe. Cashews could be good!

Smother your muffins or bread slices with jam, butter, mashed avocado, goat cheese. Anything works. 

Paleo Bread Muffins
adapted from Green Kitchen Stories 

2 tablespoons psyllium husks powder (located in the bin section) & 1 1/2 cups water
1/2 cup almonds
1/2 cup hazelnuts
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup sunflower seeds
1 medium zucchini, shredded
1 medium beet, shredded
2 carrots, shredded
3 tablespoons olive oil
1/2 cup raisins
1 teaspoon sea salt

Mix psyllium powder with water and set aside. This will become gel like. 

Place all seeds and nuts in a food processor and pulse 5 times. Place in a large bowl and add shredded vegetables, olive oil, salt and raisins. Add psyllium gel to the bowl and gently combine. Set aside for 1 hour. 

Preheat oven to 350 degrees. 

Fill muffin pan (or bread pan) with mixture and bake for 45 minutes to 1 hour. (45 minutes for small muffin pan, 1 hour for large muffin pan or bread pan)

Remove and let fully cool. 

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