This recipe is part of my review of the Blendtec Designer Series Blender. For a chance to win one, click the image below!
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A while back I came up with a grain-free flour blend that I really love; a combination of almond flour, arrowroot, and coconut flour. Most of the recipes I was seeing were either all coconut or all almond, and neither of them yielded the texture I was looking for. Everything was right about my three flour blend, except one thing: There are a whole lot of people out there who are nut-free. I get tons of inquiries on my baked goods recipes about how to make my recipes nut-free. And my reply has always been less than confident, because I can’t feel good about offering a substitution unless I’ve tried it myself.
Well. Now that I am a proud owner of a Blendtec blender, I can say with confidence that YES, sunflower flour is a lovely substitute for almond flour in my favorite grain-free baking blend. Your baked good might turn a little green, but the texture and taste will be delicious. The green color is nothing to worry about, it’s just a chemical reaction that happens when it comes in contact with baking soda. This pumpkin muffin recipe is a perfect example. And since I love washing dishes as much as you do, I made it a point to make this recipe one that can be made 100% in your blender, from grinding the sunflower flour to pouring the batter into the tin. Multiple bowls not required.
Blend the wet ingredients, then add the dry. Blend again, and you’ve got yourself muffin batter!
The batter can be poured straight from your blender into your muffin tins (or bread pan)
Fresh from the oven (but let them cool before eating them, they’re better that way!)
Sunflower flour does a funny thing where it turns green when baked… It’s harmless, but not the most attractive food color. It doesn’t affect the taste, so I’m totally fine with it.
Delicious when made as a bread, too.
grain-free, nut-free pumpkin chocolate chip muffins
makes 12 muffins or 1 loaf15 ounces / 1 can (scant 2 cups) canned or cooked pureed pumpkin
3 eggs, preferably pastured
1/4 cup palm shortening
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 cup sunflower flour *
1/2 cup arrowroot flour
3 tablespoons coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cardamom
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
3/4 cup chocolate chips
* To make sunflower flour: Place 3 cups of raw sunflower seeds and 1 tablespoon arrowroot powder in the jar of your Blendtec blender and blend on cycle speed 4 for 10-12 seconds. Store in an airtight container, refrigerated if you won’t be using it within a week or two.
- Preheat oven to 350. Line a muffin pan with parchment liners, or grease a 7 inch bread pan
- Add the wet ingredients (pumpkin, eggs, palm shortening, maple syrup, vanilla and apple cider vinegar) to your blender and blend until smooth.
- Add the remaining ingredients (sunflower flour through ginger) and blend again for 4-5 seconds. Scrape down the sides and blend again until smooth. Stir in chocolate chips.
- Pour batter into muffin tins or bread pan.
- For muffins: Bake for 25-30 minutes, or until cooked through. For bread: bake for 55-60 minutes, or until cooked through.
- Allow to cool completely before enjoying.
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