I'm not 100% paleo, but I've been trying to avoid grains lately since they seem to have an inflammatory effect on my body, especially my tummy. Being that I have an active sweet tooth, I found myself searching for Paleo / lemon baked goods. I stumbled across some beautiful pictures and a pretty simple recipe by The Healthy Maven (Davida has tons of awesome allergen-free recipes so you should definitely check her site out.) The only change I really made was adding coconut oil since I love my baked goods to be moist.
Aside from providing a large dose of Vitamin C [one cup of fresh lemon juice contains 187% of your recommended DV of vitamin C] lemon stimulates the liver to flush out toxins. It also acts as a mild diuretic - making you pee more. I drink hot water with lemon nearly every morning, and love to throw in a bit of turmeric and cayenne to kickstart my metabolism and get my brain juices flowing. I am NOT a morning person by nature, so this is especially important. You might also remember from a previous post that cayenne improves brain function by increasing blood circulation to the area.
Whether you enjoy a paleo, vegan, gluten-free, dairy-free, vegetarian [or whatever else is out there] lifestyle, my philosophy remains that so long as you are getting the adequate nutrition and mainly eating whole, natural, organic foods, to subscribe to whatever diet on which you feel your healthiest and personal best.
Here's what was in these:
- 2 cups almond flour*
- 1/2 cup organic applesauce [if you have the pre-packaged little cups, this is the equivalent of one.]
- 1/2 cup of freshly squeezed lemon juice [about two lemons]
- 1/4 cup coconut flour*
- 1/4 cup raw honey
- 3 large eggs
- 2 tbsp poppy seeds
- 1/2 tbsp of coconut oil
- 1 tsp baking powder (paleo-friendly)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- zest from1 lemon [if you don't have a zester, you can use a cheese grater.]
Here's how to make:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine wet and dry ingredients, using a whisk to stir.
- Grease a muffin tray with coconut oil and divide batter evenly amongst wells. *I used a 6 well muffin tray and used about 2/3 of the batter, to give you an idea of how much this recipe will make.
- Bake for 24 minutes.
- Remove from oven and let cool in tray for 10 minutes.
- Remove from tray and allow to cool on a wire rack.