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.
grain-free, nut-free pumpkin chocolate chip muffinsmakes 12 muffins or 1 loaf
15 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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