My name is Andy, and I’m a recovering Baker.
I know it sounds cheesy, and I mean no disrespect to the AA organization. However, addiction comes in many forms and I can say that I had a bonafide addiction to baking. There was a time when my mind became consumed with milling flour, fermenting dough, shaping, rolling, mixing, baking, and finally eating. I did it all, and I did it well… until well, I got sick, then everything changed.
A majority of my clients come to me with some type of food allergy (intolerance). I myself had many, and when I finally figured out all of them, there was nothing left to bake with. So I put away my rolling pin and opted for health instead. Unlike alcohol, cigarettes, and narcotics, most addictions involving food can be trained down to a more healthy relationship and the foods brought back in from time to time. That is after the work of repairing your mindset has been done.
I still wrestle with a good amount of food intolerance, particularly with grains, and so have had to find alternative flours to use when I get the baking bug. This recipe uses three. Two of them come from Yucca (what tapioca is made from), and the other from green plantain banana. All of which can be found on Amazon. Definitely play around with this one, you can take it in a number of directions. Let’s bake!
Protein Packed Muffins
- 3/4 cup frozen peas
- 2 pasture raised eggs
- 2 tbsp farofa
- 2 tbsp green banana flour
- 1 tbsp cassava flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp paprika
- pinch of cumin
- dash of clove
- 1 tbsp melted butter, bacon grease, or coconut oil
- muffin pan and 4 muffin cups
- coffee grinder or food processor
- Preheat oven or toaster oven to 350
- Pulse frozen peas in a coffee grinder or food processor until it becomes a coarse meal
- Beat the eggs into the peas
- Add the melted fat and mix
- Add rest of the dry ingredients and mix thoroughly
- Evenly divide into 4 muffin cups
- Bake for about 15-20 minutes until the tops spring back when pressed on