Gluten-Free Sugar-Free Apple Muffins (Low Carb)

 

Gluten Free Apple Muffins

Prep:10minutes mins

Cook:25minutes mins

Total:35minutes mins

Servings: 24 muffins

GFGluten FreeDFDairy FreeVMeatlessLFLow Fat

Gluten Free Apple Muffins are packed with the flavors of fall! Full of shredded apple and cinnamon, they're a delicious snack or breakfast.

Equipment

• Two 12 Cup Muffin Tin

Ingredients 

• 1 cup coconut oil
• 1 cup honey, or 1 cup monk fruit sweetener (sugar substitute)
• ½ cup unsweetened applesauce
• 4 eggs
• 1 Tbsp vanilla

• 3 cups of a gluten free baking flour ( I use Dr William Davis's Wheat Belly All-purpose nut flour recipe)
• 2 Tbsp cinnamon
• 1-2 teaspoons ginger
• 1/2 tsp nutmeg

• 1/2 teaspoon baking soda
• 1-1/2 teaspoon baking powder
• ½ teaspoon salt
• 2 cup shredded apples , from peeled apples

Directions 

• Preheat oven to 350 degrees then line a 12-cup muffin tin with liners and set aside.
• Add oil, honey, sweetener, and applesauce to the bowl of a stand mixer, or a large mixing bowl if using a hand mixer, then beat until pale and smooth, 1 minute. Add eggs then mix until just combined. Add vanilla then mix until just combined.
• In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt then add to the wet ingredient in two batches, mixing until just combined before adding the second batch. Add apples then fold into the batter with a spatula.
• Scoop 1/4 cup batter into each muffin tin liner then bake for 24-26 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in muffin tin for 10 minutes before transferring muffins to a cooling rack to cool completely. Store in an airtight container in the fridge or on the counter for 3-4 days.

Notes

• For the kids, I like Brown rice Chia Oat Flour for this recipe. It is less expensive than Dr Davis's All-Purpose Nut/Seed Flour and has a much higher carb count

Nutrition

Serving: 1muffin, Calories: 208kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 135mg, Potassium: 41mg, Fiber: 2g, Sugar: 18g, Vitamin A: 48IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg

Party Broccoli Salad

 

This broccoli salad is delicious. Chop the ingredients very small, then let the salad sit overnight for max flavor 

original recipe from:https://www.thekitchenmagpie.com/classic-bacon-broccoli-salad-recipe/#wprm-recipe-container-54987

Servings: 6

Calories: 783

original Author: Karlynn Johnston

Ingredients

 

Broccoli Salad

• 8 cups broccoli florets, chopped very small
• 1/2 cup white onion, finely diced
• 1/4 cup raisins or craisins
• 1/3 cup salted sunflower seeds, hulled
• 1/2 pound bacon, cooked and then crumbled into small pieces (optional)

Sweet Mayonnaise Dressing

• 1 cup mayonnaise
• 1/4 cup sugar equivalent of monk fruit erythritol
• 2 tablespoons white vinegar

Instructions

 

• Place all of the salad ingredients into a medium sized bowl.
• Prepare the dressing by mixing the mayonnaise, sugar and vinegar together until smooth. Stir into the salad ingredients.
• Cover the bowl and let the salad chill – Mary would let it chill overnight and then bring it to the potluck and it was spectacular! 
• Serve cold.

Nutrition Information

Calories: 783kcal, 

Carbohydrates: 6g, 

Protein: 8g, Fat: 68g, 

Saturated Fat: 12g, Cholesterol: 50mg, 

Sodium: 713mg, Potassium: 595mg, 

Fiber: 4g, Addedd Sugar: 4g, 

Vitamin A: 815IU, 

Vitamin C: 110.9mg, 

Calcium: 73mg, 

Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Bigos - Polish Stew

Bigos is a traditional Polish stew using pork, kielbasa, and sauerkraut — great for a cold winter's day. 

To lower net carb count, remove the potato and kidney beans

To make it vegetarian, remove the kielbasa, bacon, and pork stew meat.

Ingredients

• 1 pound kielbasa sausage, sliced into ½-inch pieces

• 2 thick slices hickory-smoked bacon

• 1 pound cubed pork stew meat

• 1 onion, diced

• 3 cloves garlic, chopped

• 4 cups green cabbage, shredded

• 2 carrots, diced

• 1 ½ cups sliced fresh mushrooms, or canned

• 1 jar 16 oz sauerkraut, rinsed and well drained

• 5 cups beef stock, or water and bouillon beef or chicken 

• 1 med potato, diced

• 1 can 15 oz diced tomatoes

• 1 can 8 oz tomato sauce

• 1 can 15 oz shoestring beets, undrained

• 1 can 15 oz light red kidney beans or chick peas, rinsed and drained

• 1 bay leaf

• 1 tablespoon sweet paprika

• 1 teaspoon dried basil

• 1 teaspoon dried marjoram

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ⅛ teaspoon caraway seed, crushed

• 1 dash Worcestershire sauce

Directions

1. Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Add cabbage, carrots, onion, mushrooms, and garlic. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown. Add sauerkraut. 

2. Mix in beef stock, potato, diced tomatoes, tomato sauce, beets, and beans.  

3. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and Worcestershire sauce. Simmer until potato is desired tenderness. Serve hot