There is one thing I really miss about ‘normal’ eating since I committed to the Paleo Diet: pastries. As a bike rider, there’s nothing better than riding to some location, stopping at the local coffee shop and buying a cup of joe accompanied with a giant scone or muffin. I’m not saying I never do this anymore, but I try not to make it a multi-week occurrence like it used to be.
Thus, I’m presented with a problem. If I want to eat good, healthy ‘pastries’ or baked goods, I have to make them myself. This is hard for two reasons. Firstly, I live (and bake) at 8,500 ft above sea level. This inevitably leads to some interesting baking results. Secondly, I’m much more of a free-form cook than say, a French pastry chef, where everything needs to be measured out to the gram and mixed together at the correct speed. I’m a big fan of finding ingredients in my fridge, putting them in my food processor, and hoping for the best. Sometimes I make duds and sometimes things turn out well.
These muffins/biscuits are dryer than your average muffin, but because of that, they survive well in a ziplock baggie in a jersey pocket. They are carb-dense and I would happily take them on a long mountain bike ride, especially if I had a packet of Justin’s Nut Butter to spread on them while riding in a high alpine meadow with amazing views.
1 ½ cup Mama’s Blend Coconut Flour (or Almond flour)
1 tbsp baking powder
½ cup coconut milk (lite or full strength)
Dash of cinnamon (more if you like cinnamon, less if you don’t)
- Preheat oven to 350 F.
- Add all ingredients to a food processor and blend. (Yes, my cooking is very complicated.)
- Divide into 12 muffin tins and bake for 45 minutes.
By Eszter Horanyi – Crested Butte, CO banana biscuit eater