Sprouting Lentils ~ Blueberry Almond Flour Muffins (The Winner)

 

Do you ever look at the sky and just know what weather is coming?  Or somewhat what to predict yourself?  The sky started out with sunshine.  However...

Yesterday, moments later, the sky looked like snow or rain was coming (I did not watch the news).  

 It brought rain.  A cold, dreary, windy, wet winter day.  

Update on the lentils.  A week and a half went by and the green lentils I had been sprouting got dumped out.

Look at these?  They didn't expire for a few years, and were an off brand I normally do not buy.  I have no idea where I picked them up either.  Anyway, they went in the trash.

I then purchased this brand, and started sprouting them for the chickens.  To my delight, they were sprouting within the first soak (within a few hours).  Literally.  I'll have an update soon I hope.  The chickens have been waiting patiently.

Although it looks like there are not enough blueberries (I added about 1 1/2 cups vs. 1 cup) these were deliciously moist.  My husband took one bite, and said, "Wow!"  I used a different almond flour recipe, and swapped the "almond milk" for buttermilk.  The more "fat" in the milk the more moist the almond flour muffin will be.  I do not buy almond milk, so it was either try these with whole milk or buttermilk (and the buttermilk needed used up first).  I also added cinnamon and nutmeg.

 I used the recipe from Stay Snatched (online), called Easy Sugar Free Blueberry Muffins.  Again, I used monkfruit in ours (no artificial sweetener).  These are a winner diabetic friendly muffin for my husband.  Sorry if this is a boring post, but I wanted to share for those who where watching their sugar/carbs.  I also thawed frozen blueberries for these.  I have to say, we were both impressed, for having made them with almond flour.

Just curious.  What do you like to make with your strawberries you froze last summer?  My absolute favorite is strawberry crumble (obviously not sugar/flour free).

I also agree they are delicious in strawberry pie, but our favorite is strawberry/rhubarb pie (I have zero rhubarb in the freezer).  We love strawberry/blueberry muffins (again, not sugar free, a recipe from long, long ago).  On super hot days, I like to use a mix of our frozen fruit for smoothies.

I have more strawberries in the freezer, and would like to use them before this coming strawberry season.  Any ideas?  The healthier the better. 

Speaking of pie, for years I have used King Flour pie crust crumble recipe.  You make up the dry ingredients with organic shortening and organic butter, and only add the ice water when you are ready to make them.  The crumbles are frozen for easy use.  For the first time last year, my husband complained about the pie crust, saying it was not "flaky" enough.

With that said, do you have a really good, "flaky" pie crust recipe to share (tired and true)?

Sprouting Lentils ~ Blueberry Almond Flour Muffins (The Winner)  © Feb 2024 by Kristina at Pioneer Woman at Heart

I tired it recipes, so you don't have to. . .

 

First, here is the link for the Pumpkin baked oatmeal with toasted pecans (The Real Dietitians). 

One of my biggest challenges has been to cook and bake without white flour, sugar and pasta.  Per my husband's doctor's strict instructions (for the last 7 years), I am trying my best, but as a baker and cook from scratch gal, it's been a huge challenge.  Hence, the new recipe trials.

I found this recipe on social media, but have no source for it.  I'm thinking someone just tossed stuff together.  Anyway...

  1st - I added cinnamon and nutmeg, and I'm glad I did.

2nd - they are a bit on the "dry" side, any ideas on what to add that is healthy?

3rd - they need more blueberries

Notes:  I used 1/3 cup monkfruit (I feel monkfruit is sweeter than real sugar), and used homemade vanilla.

I tried this recipe first, as I had frozen (vs. fresh) blueberries, and plain greek yogurt.  Oven bake times may vary, as you see mine are a bit toasty on top.

Mix 3 cups of almond flour with 1 Tbsp. baking soda.

In another bowl, whisk 4 eggs, 1/2 cup Greek plain yogurt, 2/3 cup swerve (or your choice of sweetener), 1 tsp. vanilla.

Mix wet with dry ingredients, and fold in 1 cup of frozen blueberries.  Bake at 375°F for 25 minutes.

I have another recipe that calls for milk and fresh blueberries to try soon as well.

Southern Beefy Skillet.  Delicious.  Uses beans vs. pasta.  Recipe is online with Eating Well (previously Diabetic Living).  Be sure to read the instructions first, as they left out the tomato sauce in the ingredients list.

I didn't quite follow it 100%.  I added a bag of frozen thawed, diced yellow squash to it as well.  I used home canned tomato sauce, the oregano came from the herb garden, and the bell peppers and jalapenos also came from the freezer (from last year's garden).  Sadly, I am out of freezer garden tomatoes.  Other than the addition, and using my homegrown sources, it was very good.  I will be saving this recipe.  I keep cans of organic butter beans on hand on a regular basis.

Butter beans, sausages and kale pesto.  A nice wintery dish. There are a few different recipes online for this, and they never specify exactly what type of "sausages" to use, so I decided to slice and cook turkey sausages (original recipes say to cook whole sausages).  It was delicious.  Next time I will serve a side vegetable too.  I have some kale pesto leftover, so I'll either be freezing it into cubes, or using it for a chicken dinner.  

My blog has once again compromised (or was anyway).  Why?  To annoy me?   Most likely the same person, however, did you know you can report an "issue" on your Google account?  You can. 

Enjoy!  The sun is out again today!

I tried it recipes, so you don't have to . . .  © Feb 2024 by Kristina at Pioneer Woman at Heart