Lately I’ve been delving into the world of gluten and sugar-free baking. Refined sugar is something that I’ve been taking out my diet on and off for about six years. I’ve currently been sugar-free for eight months and it feels amazing!
A few years ago, I started avoiding wheat as well. I realized I feel sluggish when I eat wheat. So, for a while I stuck to the gluten-filled wheat alternatives like spelt bread. But I realized, gluten gives me that same slugish feeling as wheat, just to a lesser degree. So I ended up giving up bread (except for the many times I would give in and indulge in pizza and bagels – my two weaknesses).
But then I moved to Vancouver and discovered rice bread. Not that white cardboard nastiness that they used to sell 5 years ago, but good tasting rice bread. The only problem was it was $6 a loaf and after a closer look at the ingredients, I learned it contained an ingredient that is also the main ingredient in KY jelly. Ewww!
Sadly, when I looked for rice flour recipes online, almost all of them contain weird ingredients as well. Most contain xanthan gum, bacterium fermented glucose (from corn), in addition to a large variety of other flours that are expensive and hard to find.
Then, I learned about flax. I was skimming through one of my favorite blogs The Medicine Woman’s Roots when I came across a recipe for Golden Flax Bread. I now make it all the time (I use 1 egg instead of 2). And, I’ve started experimenting with recipes of my own.
Lately, I’ve really been wanting to bake muffins. So, today, I experimented in my kitchen and came up with this recipe for apple flax muffins, which I must say came out really good. (Now, some of you may be wondering why I am calling these muffins when the picture above is obviously bread. I don’t own muffin tins. So I created a muffin recipe and had to turn it into bread. However, this recipe would work much better as a muffin; it comes out super soft and will not hold up well as a bread.)
Apple Flax Muffins
3/4 cup flax meal
1/2 cup almond meal (Hazelnuts would work well too. I used the strained bits leftover from making almond milk. You can also use freshly ground nuts. I often use my coffee grinder to make nut “flour”)
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1/3 cup chopped walnuts (hazelnuts, almonds, or pecans would work well too)
1/2 cup diced apple (this was 1/2 an apple for me)
1 cup apple sauce (I used homemade applesauce see recipe below)*
1/8 cup vegetable oil
2 eggs
Mix all dry ingredients together (flax – salt). Add walnuts, diced apple, and wet ingredients. Mix. Pour into well-greased muffin tins (or bread pans). Bake at 350 until done. The cooking time will vary depending on the size of your pan and how soft you want them. For the two mini loaves above, as well one of the small pyrex 6oz dishes, I baked them for about 45 minutes (the top is brown, the toothpick came out clean, but the center is a bit gooey once you cut in. They definitely needed longer). If you are making muffins check at around 20 minutes (but they will probably need longer). They’ll be done when the top is browned and a toothpick comes out clean and they don’t feel soft to the touch.
* Making your own applesauce is super easy. I do it all the time. Roughly chop up some apples, being sure to remove the core. I leave on the skin, partially because I don’t have a working peeler and partially because its full of nutrients. Add the apples to a pot with a small amount of water. Cover, bring to a boil, then simmer. Add a pinch of salt and some cinnamon. After a while the apples will have broken down and you will have apple sauce. If you are like me and tend to add too much water, you may need to remove the lid for a bit and let some of the water boil down. Since I leave the skins on and they stay intact through the cooking process, I put my applesauce in the blender to puree it. If you have a foodmill, they work as well.

