So the next morning I whipped together some oatmeal muffins for my friends and plunged half of a thawing apricot in the middle of each and baked them (pictured in the background). For me I had to get a bit creative, and so dumped some ingredients in a bowl and whipped them up. Because apricots are lower glycemic than other fruits and also high in fiber, I figured I could eat a total of a half of an apricot divided among my mini-muffins and not "feed" the candida bacteria/fungus in my body too much. The muffins turned out ultra cute and the apricots really gave them a delightful flavor. Wow, I wish I could remember the exact recipe but it's something like the following (and yes, since I was traveling, I broke down again and mixed eggs in - they were the leavening):
Apricot Almond Muffins
1 cup almond flour
1 cup lentil or garbanzo flour*
2 eggs
3 tablespoons coconut oil
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon sea salt
water as needed
* I think garbanzo flour is lower on the glycemic count and would be the better alternative.
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