Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Yield: 3 mini loaf pans (3 x 6 in.)

Cook: 35 to 40 minutes

½ cup almond meal (I grind my own from whole almonds)

½ cup buckwheat flour

1/3 cup arrowroot starch

½ cup ground gluten-free oats

1 tsp. baking soda

½ tsp. baking powder

1 ½ tsp. cinnamon

¼ tsp. sea salt

1 tbsp. chia seeds, ground

1 cup fresh pineapple chunks, pureed in blender

¼ cup maple syrup

1/8 cup coconut sugar

1 ½ tsp. vanilla

¼ cup coconut oil, melted

2 to 3 tbsp.water

1 cup fine unsweetened coconut

½ cup chopped pecans

Preheat oven to 350 degrees F.  Line 3 mini loaf pans with parchment paper.

Mix 2 tbsp. ground chia seeds plus 6 tbsp. hot water and set aside for 10 minutes.

In a large bowl, mix together almond meal, buckwheat flour, arrowroot starch, ground oats, baking soda, baking powder, cinnamon and salt.

In another bowl, combine chia seed/hot water mixture, coconut sugar, maple syrup, vanilla, water and melted coconut oil. Add pureed pineapple, coconut and pecans.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared pans. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

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It’s important to be healthy

I’ve been told that I should try weight lifting. Okay, I’m open to that. I know that it’s good for women. Build bone mass, better metabolism, more energy, etc. I get it.

I can’t spend too much so I’m thinking that I could use household objects for the time being. Water bottles, backpack, chairs, cats. Cats… hmm..  They don’t weigh the same so I have to work on that inconvenience. Maybe add some mini weights to even out the weight. You know the kind that race horses need.

The biggest problem is where to keep weights and other exercise equipment. We have a machine in the basement, and the stationary bicycle in the living room. If I use cats, they are actually too mobile. I could never find them when I want them. By the time I wrestled on their mini weights, I would be too worn out to lift them. I’d need a nap and then I wouldn’t be able to cook dinner.

All because I’m supposed to lift weights.

At least there are muffins for dinner. My husband says they’re better than “real” muffins. I think he’d better let me eat them and go buy me some “real” weights. After all, it’s important to be healthy…

Coconut Zucchini-Carrot Muffins

Yield: 9 to 10 muffins

Cook: 25 to 30 minutes

1/3 cup almond meal (I grind my own from whole almonds)

1/3 cup buckwheat flour

1/3 cup brown rice flour

½ cup gluten-free rolled oats

2 1/2 tsp. baking powder

2 tsp. cinnamon

½ tsp. sea salt

¼ tsp allspice

2 tbsp. chia seeds, ground

1 cup unsweetened applesauce

1/4 cup maple syrup

2 tsp. vanilla

¼ cup coconut oil, melted

½ cup grated zucchini

1 cup grated carrots

½ cup unsweetened coconut

Preheat oven to 375 degrees F.  Lightly grease 9 to 10 muffin cups, or line with muffin papers. Mix ground chia seeds with 6 tbsp. hot water and set aside for 10 minutes. They will form a gel.

In a large bowl, mix together almond meal, buckwheat flour, brown rice flour, oats, baking powder, cinnamon, allspice and salt.

In another bowl, combine chia gel, applesauce, honey, vanilla and melted coconut oil. Add coconut and grated carrots. Squeeze excess water from zucchini and add to mixture. Stir just until mixed.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared muffin cups. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • If you want to use 2 eggs, omit the chia seeds and hot water.
  • Coconut nectar or honey may be substituted for maple syrup.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

Coconut Zucchini-Carrot Muffins

This post was featured at Make Your Own Monday and Unprocessed Fridays

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