Almond Muffin and Potato Salad
Ingredients
Potato Salad
-
4
pieces
baked potatoes
-
1
handful
parsley, chopped
-
2
tablespoons
fresh chopped dill
-
2
stalks
celery, chopped
-
½
teaspoon
Herbamare seasoning
-
3
tablespoons
pickle relish
-
⅓
cup
Vegenaise grapeseed oil
Gluten-free Almond Muffins
-
½
cup
liquified coconut oil
-
1
tablespoon
liquified coconut oil
-
½
cup
honey
-
12
drops
vanilla liquid stevia
-
3
pieces
eggs
-
2
cups
almond meal flour
-
½
cup
brown rice flour
-
½
teaspoon
baking soda
-
½
teaspoon
sea salt
-
2
cups
thawed organic cherries, or blueberries, or nuts
Instructions
- Prepare the potato salad by peeling the baked potatoes and chopping them into pieces.
- Mix the potatoes with chopped parsley, dill, celery, Herbamare seasoning, pickle relish, and Vegenaise.
- For the muffins, preheat the oven to 350°F.
- In a bowl, combine liquified coconut oil, honey, and vanilla stevia, then add the eggs one at a time.
- In another bowl, mix the almond meal flour, brown rice flour, baking soda, and sea salt.
- Combine the wet and dry ingredients, then fold in the cherries, blueberries, or nuts.
- Spoon the batter into muffin tins and bake for about 24 minutes.
Nutrition Facts (estimated)
Servings
14
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
6g
Sodium
150mg
Cholesterol
70mg
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