My Go To Muffin Recipe

This recipe is so flexible. As long as you use the same total amount of flour, 3 cups, you can mix a different flour in and out depending on what your taster likes.

You can add half as much vanilla and add something like coconut or almond extract.

If you're not a fan of cinnamon, then use something else (nutmeg, cloves, ginger or nothing).

Add-ins can be anything you like, but if you are diabetic like my husband and I try and stay away from dried fruits (like raisins) they are just little packets of sugar waiting to affect your glucose levels.

The xanthan gum, arrowroot starch/flour, and tapioca starch/flour are essential to the recipe. Since there is no gluten in these muffins, other ingredients must be added to hold them together.

Make sure the applesauce is made with no sugar added.

That being said, go make a batch and tell the rest of us how they turned out.

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Lectins - What are they?

Lectins are carbohydrate-binding proteins. They have been around for thousands of years. Through trial and error, any animal, including man, learned how to avoid the ones that made them feel bad, and eat the ones that didn't. For a detailed discussion of lectins purchase the book, The Plant Paradox by Steven Gundry, MD. There is a specific lectin that has gained a lot of attention these days, but is really just a minor player: gluten . Many people assume that manufactured foods that are called "gluten-free" are also grain free. Not so. Where wheat, barley, and rye are eliminated, when you look at ingredients, you will probably find they have been replaced with corn, rice, or teff; which all contain forms of lectins similar to gluten. Other products often found in them may include soy or other bean flours, which of course also contain lectins. ...

Grain-Free Harvest-Spice Cookies

This is the time of the year I have traditionally loved cooking with pumpkin. Since I am eating Lectin Free I have had to look for a way to meet that need by tricking my taste buds into believing I am eating pumpkin. My friend Shelly, who is eating a Keto diet, gave me a cookie yesterday at the quilting group we belong to. One bite and I said, "I MUST HAVE THAT RECIPE!" She sent me a link this morning. I manipulated it for my specific eating needs, went immediately to the kitchen, and this cookie is what I came up with. If you can afford to cook with Monk Fruit, do so. It has an awesome sweet flavor. If not, then like me, mix Stevia and Swerve together as indicated in the recipe. It will still give you an awesome soft cookie with all the traditional fall tastes we have grown to love.

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My Heart Healthy and Lectin Free Kitchen

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