Skip to main content

Gluten-Free Cherry Almond Muffins

Whole Grain Gluten-Free Cherry Almond Muffins

Cherry Cherry Bo Berry...

It hit me today as I was walking my morning walk. I've been sugar-free for two months (I even looked it up, just be sure). Eight weeks without sugar. Eight! Ocho. Huit. Osiem. The first week was the toughest. Sugar detox is not for wimps, darling.

First, there is the headache. The roughshod gallop pummeling the interior of your tender, childlike skull, leaving you feeling cracked, and squinting, dodging sunlight like the unholy spawn of Dracula, begging for mercy.

Or at least a tiny, hummingbird nibble of chocolate.

Then there is The Craving. The Craving outlasts the headache (which finally bids you vaya con Dios at the end of day four). The Craving lasts for a week. Maybe two. Or three, now that I think of it. I'm not exactly sure. I stopped counting the days when it all became one big itchy wall-climbing pantry-rifling prowl for something to fill the hole. The hole that is one big long gnawing hunger for something sweet.

Then one blue-sky day I tasted almond butter right out of the jar.

And it knocked my fuzzy pink socks off.


Almond butter! Incredibly sweet and creamy. It tasted like dessert.

And I knew I was home free.

My taste buds had changed. And everything from bananas to cherry tomatoes tasted intensely, deliciously new.

Like candy.

So if you are tempted to try a sugar detox, I am here to encourage you. I did it. I survived. And I even lost a few pounds (I also gave up white starches, like white rice, tapioca starch, and white potatoes). Tenacious Doris is eight pounds lighter. And more importantly, my disagreeable tummy has settled into a more friendly relationship with yours truly.


Sugar Detox Tips: Fats can save your butt, honey. When giving up white starches and sugar, healthy fats can rescue you from intense cravings and general, no good, low sugar feebleness. Whenever I felt hungry and shaky I ate a handful of almonds or pecans, or dabbed almond butter on banana slices. I munched on olives. Avocado spritzed with lime juice was a rich and silky treat. I hard-boiled organic free-range eggs to have on hand for high protein snacks.

Now that my cravings have stabilized, I don't eat as many pick-me-ups.

As you may have noticed with my Blueberry Scone recipe, I've started to bake without sugar, using the same powdered stevia I add to my morning chai, and my ginger root tea. A tiny little bit of stevia goes a long way. (Read more about stevia and other sugar substitutes here.)

I'm pleasantly surprised at how downright killer my sugar-free treats are! Even the sugar indulging men in the house agree. These are darn tasty.



Gluten-Free Dairy-free Cherry Almond Muffins

Today's baking adventure involves cherries (why not?). And I did add two tablespoons of pure maple syrup to the batter this time, for taste, texture and sweetness. But if you need (or want) to avoid maple syrup, just sub almond milk instead.



Gluten-Free Cherry Almond Muffins


Gluten-Free Cherry Almond Muffins Recipe

By Karina Allrich

Cherries and almonds are a match made in heaven. So fragrant and naturally sweet. I used only a touch of stevia and a small amount of pure maple syrup to sweeten these lovely breakfast treats. If you prefer a traditionally sweeter muffin, feel free to add sugar. A half cup should do it.


Ingredients:

1 1/3 cups almond flour
1 cup sorghum flour
1/4 cup GF millet flour
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon powdered stevia, to taste* see notes
3 large organic free-range eggs
2 tablespoons light olive oil
2 tablespoons pure maple syrup
2 teaspoons pure almond extract
1/2 cup unsweetened almond milk, as needed
1 cup packed pitted, chopped sweet cherries

Instructions:

Preheat oven to 375ºF. Line a twelve-cup muffin tin with paper liners.


In a large mixing bowl, whisk together the dry ingredients (almond flour through stevia).

Add in the eggs, oil, maple syrup, and almond extract, beating until the ingredients stick together. Continue to beat as you add the almond milk, a little at a time, beating until the batter loosens and becomes smooth and slightly sticky. It should look like a thick- but smooth- muffin batter. I added a half cup of almond milk to mine.

Add in the chopped cherries by hand and stir to distribute, saving a few to add to the muffin tops.

Set the batter aside to rest for a few minutes. I like to do this with gluten-free batters. It seems to help the rise.


Spoon the batter evenly into the twelve muffin cups. Stud the tops with a few cherry pieces.

Bake in the center of a pre-heated oven for 20 minutes or so, until domed and golden. The muffins should be firm to the touch.





Gluten-Free Cherry Almond Muffins cooling

Set the muffin pan on a cooling rack for five minutes. Then gently remove the muffins and place them directly on the rack to cool (this keeps the bottoms from getting soggy), or serve immediately.

These cherry almond gems are heavenly warm and tender from the oven.


Cook time: 20 minutes

Yield: 12 muffins



Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 






Notes:


The stevia I used is concentrated, and a little goes a long way. Taste test and judge for yourself how much you'd prefer to add to the batter. Remember that too much powdered stevia can taste bitter in baked goods. I plan on trying some of the stevia that is crystallized for baking purposes.
As mentioned above, if you prefer using sugar in your gluten-free baking, by all means use a half cup of sugar and skip the stevia.

For those baking vegan, I have made wonderful almond flour muffins without eggs. Check my Blueberry Almond Flour Muffins recipe and replace the blueberries with chopped sweet cherries, and the vanilla powder with two teaspoons almond extract. Or follow this recipe above using your favorite egg replacer.

As always, I urge you to add the liquid slowly as you beat the batter, using only the amount you need to achieve a smooth, slightly sticky batter- not too thick, not too thin. You may need slightly less (or slightly more) liquid, depending upon your climate. Humidity influences flours and their moisture content.
For easy on-the-go treats, wrap leftover muffins in foil, bag, and freeze.

TRENDING

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Goddess Zucchini Breakfast Cake

Zucchini Cake! Yep. What's for breakfast, you ask? Cereal? Yogurt? #Boring Instead, let's eat cake.  A tasty breakfast cake inspired by those lovely  maple sweetened almond zucchini mini-muffins . Remember those? I sure do.  They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my (bulging) purse/backpack/tote whenever we venture far afield. Because, well. You never know. And even if we are still stuck at home, isolating ourselves week after week like champs... today I remembered those zucchini muffins and thought--- hmmmmm.  What. If. We. Make. Zucchini. Cake. For breakfast!? Because. #notboring Karina xox Gluten-Free Goddess Zucchini Breakfast Cake Recipe By Karina Allrich May 2012. Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutritio