Muffins/Breads/Biscuits Archives - The Nourishing Home

Pumpkin Pie Muffins {Grain-Free, Dairy-Free}

Autumn is the perfect time of year to put on our aprons, preheat our ovens, and enjoy some delicious Fall baking adventures like these scrumptious Pumpkin Pie Muffins.

These grain-free, dairy-free pumpkin spice infused muffins are so moist and delicious – definitely a wholesome way to celebrate the fabulous flavors of fall! They’re perfect for breakfast, brunch, teatime, or just because!

There’s nothing like the aroma (and tantalizing taste) of pumpkin spices to entice friends and family to gather together! So grab your apron, and let’s celebrate fall with these delicious, easy-to-make pumpkin pie muffins!

P.S. This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my first published cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Pumpkin Pie Muffins {Grain-Free, Dairy-Free}

Ingredients

1 3/4 cups blanched almond flour
1 tsp coconut flour
1 1/4 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp fine ground sea salt
3/4 cup pumpkin puree
1/3 cup pure maple syrup (or honey)
3 Tbsp pure coconut milk
2 large eggs
2 tsp vanilla extract
1 tsp apple cider vinegar
Optional: 1/4 cup each currants and walnut pieces

Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan with 8 parchment muffin liners.
In a small bowl, combine almond flour, coconut flour, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together the pumpkin and maple syrup (or honey), until well blended. Then whisk in the milk, eggs, vanilla and vinegar until smooth and well combined.
Using a spoon, stir the dry ingredients into the wet and mix until well blended. Gently fold in the currants (or raisins) and walnuts, if desired.
Evenly distribute the batter among the 8-lined muffin cups. Sprinkle tops with additional currants and walnuts, if desired.
Bake for 25-28 minutes, until a toothpick inserted in center comes out clean. Allow muffins to cool for 5 minutes, then transfer to a wire rack to finish cooling. Yum!

https://thenourishinghome.com/2017/10/pumpkin-pie-muffins-grain-free/

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Sausage Biscuit Nests {Grain-Free, Dairy-Free}

By Kelly · 34 Comments

Tasty little sausage patties nestled in delicious grain-free biscuits!

Thinking about a fun way to wake-up the sleepy heads in my home, I decided to combine a favorite classic into a ready-made breakfast sandwich that can easily be enjoyed at the table {or for busy mornings, as breakfast on-the-run}!

The beauty of these adorable little Sausage Biscuit Nests is you can make them using any homemade biscuit dough you fancy! Of course, we’re partial to my popular Almond Flour Biscuits.

Another plus is that they freeze well! So when the crazy back-to-school season arrives, you can bet I’ll be assembling these in bulk and freezing the uncooked nests for future breakfasts. {Just thaw overnight in the fridge and bake in the oven as directed in the recipe below.}

If your family enjoys sausage biscuits, they’re certain to find this ready-to-pop-in-your-mouth version even more fun (and delicious)!

How to Make Sausage Biscuit Nests …

Two ingredients is all that’s required – homemade biscuit dough and fully-cooked sausage patties. Then, follow the simple steps below to assemble and bake these adorable little Sausage Biscuit Nests for a perfectly tasty {and healthy} breakfast on the go! Yum!

Step One: Make homemade biscuit dough and cook your sausage patties!

The key to making flavorful {and healthy} Sausage Biscuit Nests is using homemade whole food ingredients! As shown in the photos, I love using my scrumptious Almond Flour Biscuit dough from my published cookbook. It’s one of the most popular recipes on the blog. However, you can use any homemade biscuit dough you’d like with great results!

And when it comes to sensational sausage patties, if you haven’t tried my easy Turkey Breakfast Sausage Patties yet, I highly recommend cooking some up. They’re so flavorful and satisfying, I promise your family will love them! {They’re my kids favorite!}

Step Two: Place and press a fully-cooked sausage patty into the center of each biscuit!

It’s important to use fully-cooked sausage patties, as the short time in the oven to cook the biscuits does not allow enough time to cook raw sausage. (Also the excess fat released from the sausage patties during the cooking process would make for a very soggy biscuit.)

Once you’ve cooked your sausage patties (or if using pre-packaged fully-cooked patties), make sure to bring them to room temperature. Also, be sure to use a paper towel to dab off any excess moistness. Then place one fully-cooked sausage patty into the center of each uncooked biscuit dough round, and gentle press them down into the dough, as shown above.

Step Three: Nestle the biscuit dough around the sausage patties

Once you’ve placed and pressed the fully-cooked sausage patties into the biscuit dough, it’s time to nestle the dough around the sausages. Simply use your hands to shape the dough around the sausages.

Step Four: Bake & enjoy!

Bake the Sausage Biscuit Nests according to the instructions in the biscuit recipe you’re using. You may find that you need to bake the biscuits a little longer than the instructions indicate, depending on the biscuit recipe you’re using. You’ll know they’re done when the biscuits are golden brown on top and a toothpick inserted to the side of the sausage patty comes out clean.

Our favorite way to enjoy these tasty little breakfast sandwiches is with a dollop of Homemade Strawberry Preserves, or quick-n-easy Strawberry Chia Seed Jam. The addition of sweet strawberry jam really complements the savory flavors of these hearty sausage biscuits!

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Almond Flour Blueberry Scones {Grain-Free, Dairy-Free Option}

By Kelly · 2 Comments

Say howdy to these delicious, dainty little almond flour blueberry scones! These delectable grain-free treats capture the taste and texture of a classic Southern-style scone, making them the perfect companion at teatime or anytime!

My first experience with scones was at a little teahouse in London. I darted in after sightseeing all day to enjoy the tradition of afternoon tea. Among the plates of towering treats, I discovered a newfound food love – the majestic scone!

As a scone aficionado, I’ll be the first to admit, developing a grain-free recipe that captures the taste and texture of gluten-flour-based scones was no easy task. But I’m sure you’ll agree that it was well worth the effort, because seriously, no one should miss out on enjoying a delectable scone!

And these little grain-free beauties are everything a scone should be – delicately crispy on the outside with a light & tender crumb within. And, of course, they’re just bursting with naturally sweet & scrumptious blueberry flavor! These are truly irresistible, especially hot from the oven!

How to Create Perfect Grain-Free Scones

As with classic scone recipes, cutting cold butter into the flour is optimal for achieving a tender crumb. Simply work small chunks of butter into the almond flour until you have tiny little bits of butter throughout the almond flour. (Tip: You can use a traditional pastry cutter, however, using a food processor makes this task super quick and easy, which is why it’s my preferred method.)

Another tip for achieving scone perfection is to ensure the dough is perfectly chilled and not too sticky. A light dusting of almond flour helps to reduce stickiness, so you can easily work the dough into a square. From there, cutting the dough into uniform triangles ensures they bake in perfect unison.

Achieving Perfect Triangles: Using a light dusting of almond flour, start by shaping the dough into a six-inch square. Use a chef’s knife to cut the dough into four even squares. (Tip: I find it helpful to have a slightly damp kitchen towel nearby to wipe my knife clean after each cut.)

As shown in the photo above, cut each of the four squares in half diagonally to form eight triangle-shaped scones. Place the scones on a parchment-lined baking sheet and pop them in the oven. Soon the aroma of delectable almond flour blueberry scones will fill the air!

By the way, as much as I love fresh blueberries, when it comes to scones, dried blueberries are definitely the way to go! They pack a bigger punch of delicious blueberry flavor! And like all dried fruits, they won’t add excess moisture to the dough. So your scones will bake-up light and tender, just like a scone should be!

With their delicately crisp golden exterior and light, tender centers filled with naturally sweet dried blueberries, these easy-to-make almond flour blueberry scones are an irresistibly scrumptious treat perfect for teatime or anytime!

This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

Click here to get a SNEAK PEEK of the book!

P.S. Thank you SO much for your support of my cookbook! I was humbled and overjoyed this week to find out that Everyday Grain-Free Baking has achieved the rank of #1 in the Gluten-Free Cookbooks category for Amazon kindle purchases. It’s such a blessing to know that this beautiful cookbook is helping so many families to enjoy the traditions, memories and simple pleasures of delicious grain-free baking – that was truly my heart in creating it!

Almond Flour Blueberry Lemon Scones {Grain-Free, Dairy-Free Option}

Yield: 8 scones

Ingredients

2 3/4 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
2 Tbsp cold unsalted butter (or cold palm shortening)
2 large eggs
2 Tbsp pure coconut milk
1 tsp lemon zest
2 tsp lemon juice
1 Tbsp honey (mild clover honey is best)
1/3 cup dried blueberries
Optional: Coconut sugar or maple sugar for sprinkling on top

Instructions

In a food processor, combine the almond flour, baking soda and salt. Pulse in the cold butter (or palm shortening) until butter resembles pea-sized. If you don’t have a food processor, use a pastry cutter to cut the butter (or shortening) into the flour.
In a large bowl, whisk together the eggs, coconut milk, lemon zest and juice, and honey until well combined.
Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Then fold in the dried blueberries. Place dough in fridge to chill for 15 minutes.
Preheat oven to 350°F while dough is chilling. Line a baking sheet with parchment paper; set aside. Sprinkle your work surface with a handful of blanched almond flour. Melt one teaspoon of butter or coconut oil for brushing the tops of the scones.
Once dough is chilled, gather it together in a ball and place it on the floured surface. Shape the dough into a square about 6 inches in diameter and 1 inch thick. Then cut the dough sqaure in half twice to form 4 small squares. As shown in the photo above, cut each of the 4 small squares in half diagonally to form 8 small triangles.
Brush the tops of the scones with a little melted butter or coconut oil. Sprinkle tops with a little coconut or maple sugar, if desired.
Using a spatula, carefully place each scone onto the prepared baking sheet. Bake about 16–18 minutes, until scones are slightly golden along the edges. Serve warm with your favorite herbal or green tea.

Notes

Time-Saving Tip: Keeping frozen unbaked scones on hand means you’ll always have a quick teatime treat ready for a special occasion, or just because! Simply place unbaked scone wedges on a parchment-lined baking sheet and place in the freezer. Once frozen, wrap scones individually (or in groups) and return to the freezer for up to 3 weeks. When ready to enjoy, remove desired number of scones from freezer. Place on a parchment-lined baking sheet to thaw (about 15-20 minutes). Bake thawed scones in a preheated oven as directed above. Yum!

Entertaining Tip: I love bringing mini-scones to girly get-togethers like brunches, bridal or baby showers! They are always a huge hit! To make mini-scones, simply cut each of the 8 unbaked scone triangles in half to form 16 mini-scones. Fun and delicious!

https://thenourishinghome.com/2017/05/almond-flour-blueberry-scones/

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