I came up with these orange kale muffins during one of my days off. As it was my vacation day, it felt good to stay in bed a little longer. I took my time preparing a substantial breakfast, which we devoured and my hubby went to work, ready to conquer the world! Lucky dude had a relatively flexible schedule at that time. I started to think on how to plan my day. It looked like the day would be more on a cloudy side, which I don’t usually mind. I just have to use my vitamin D to compensate for a lack of sunshine and I can definitely deal with that.
One thing I have trouble dealing with is my sweet tooth as it makes me crave sweets. To make the things worse I also have a zesty tooth sitting next to the sweet one, so imaging the tortures I had to go through! Citrus-flavored desserts started to come into my mind, one by one, including orange muffins that I used to make before I started the AIP diet (I very rarely bought industrial pâtisserie in Vancouver as I found them overloaded with sugars). So, I quickly made my way into the kitchen in order to end up the sequence of torturing images. This switch in activities lessened my cravings and put me on the creative mode.
The interesting fact is that by mixing several flours you can create texture almost identical to a gluten-based flour, but without detrimental effects of the latter. Sounds exciting, isn’t it? I grabbed cassava flour and arrowroot starch that I had at the moment and started to work my way towards orange muffins that made me so restless. I like to use hidden veggies in my recipes, that is why my hands naturally reached for a kale salad and of course, I used citrus zest to bring up flavor. Et voila: orange kale muffins were ready in under an hour. I should mention that at the beginning they were a little bit gummy, but definitely yummy! As practice makes perfect, after several attempts I was pretty satisfied with the outcome.
In the evening we had a quick dinner and decided to go biking, as it was quite a warm spring evening. I wrapped a few muffins and threw them into my bag. We prefer to bike along the seawall, but occasionally we change the itinerary. So, we decided to bike along the Beach Avenue towards the Olympic Village. As we were passing by the Cambie Bridge we noticed a beautiful painting on the boardwalk: water-lily flowers and a dragonfly. Summer was definitely in the air! We decided to take a break and have a bite on my orange kale muffins. It felt great: pleasing view coupled with a flavorful snack makes a happy combination!
- 1 cup baby kale,* packed
- 1 medium orange, zested
- ¼ cup orange juice
- ¼ teaspoon ground cloves
- ½ teaspoon cinnamon powder
- 1 teaspoon vanilla extract (optional)
- ¼ cup maple or coconut sugar
- ¼ cup applesauce
- ¼ cup palm shortening, melted
- 1 gelatin egg**
- ⅓ cup cassava flour
- ⅓ cup tigernut flour
- ⅓ cup coconut flour
- ¼ cup arrowroot starch
- 1 level teaspoon baking soda
- ½ teaspoon cream of tartar
- Pinch sea salt
- Coconut oil, for greasing
- Preheat the oven to 300F.
- In a food processor combine the kale leaves, orange zest and juice, ground cloves, cinnamon powder, vanilla extract (if using), coconut sugar, applesauce, shortening and process until well incorporated.
- Next add the gelatin egg and process everything together.
- In a bowl add the cassava flour, tigernut flour, coconut flour, arrowroot starch, baking soda, cream of tartar and salt.
- Transfer the flour mixture into the food processor and process until a smooth batter forms.
- Grease the muffin cups with coconut oil, fill in with the batter and bake for 25 minutes or until an inserted toothpick comes out clean.
- Let the muffins cool before serving.
- Enjoy as a part of breakfast or as a snack on-the-go!
* Feel free to use arugula or spinach instead.
**You can use 1 egg or 2 egg yolks instead, if not on the strict AIP.
Variations: This batter can be used to make a pound cake.