After the success of the grain free focaccia amore I have made several variations of that bread. This is one of them. Buns – that I feel has got both a very bread like texture and taste. Nut free, milk free… For me the main thing though is how these buns actually raised in the oven – similar to a classic bun would – and also got that thread like structure in the cracks that appears in rising bread. Bread nerd? Me? I guess that comes from 20+ years of baking bread – traditional ones and grain free versions.
Recently when both my kids were down with the flu, and I was afraid I might catch it too (didn’t) I made up a batch of savory muffins – as back up. My reasoning was – if I get sick, we need to have some easily accessible healthy food because I won’t be able to cook…. We enjoyed those muffins so much that I worked on them a bit and decided to post the recipe here. Perfect for a ready to go breakfast (if you make them ahead) or a snack, or school lunch.
A very special person recently had a birthday. She is an enthusiastic health promoter and also one of my most loyal followers on Lieselathome’s Facebook page. She recently sent me a question, asking for ideas for a cake since she has invited some people over to celebrate this birthday, belated since she was on Bali on the actual date. Now – who wouldn’t have LOVED to spend a birthday on Bali!!! Anyways – this cake is for Monica! No grains, no lactose. She also can’t eat coconut – so no coconut flour. She can have coconut oil however and there is plenty in this cake. Who ever can’t eat it, can switch it for butter! I know Monica loves chocolate so of course this is a double chocolate layer cake!!
The perfect grain free chocolate muffin with a texture very similar to a normal old school muffin with plain flour. Possible? Yes, by coincidence I made up the recipe and it was a hit!