Happyolks

May I first just say… Yay! Natural light! I was starting to feel like my picture taking skills were completely amateur and then… I baked in the morning. Our house is surrounded by trees and into the afternoon finding good light is a challenge. If there is anyone out there following our humble blog, I’m sure when you saw the picture of the Swiss Chard Galette, you were less than interested in trying it on for size. I talked to Shaun on the phone, asking him how I could make it look better with some sneaky trick through photoshop and he goes “nah, Kels it looks so good, like I wish I could eat that pizza now.” Case in point. Anyhow, onto this lovely number. Sweet Potato muffins (plus a myriad of other lovelies). I found this recipe from link to another link blog that I have become recently head over heels obsessed with My New Roots. The recipe in its original form can be found here though from Megan Telpner, on a different  nutrition site. Honestly, it just slightly resembles the original… but if I’ve learned anything out of my academic career, it’s citing even when a little credit is due.

These puppies are gluten free, vegan, and almost sugar free. I’m not sure how, but they ended up being the most delightful morning muffins I have had in a long while. Shout out to the roomies here, who put up with all of my muffin experiments -  Mari… these are winners! Kayla, way better then the whole watermelon-muffin exchange (smiles).

• ¾ cup brown rice flour
• ¾ cup buckwheat flour
• 1/2 cup finely ground raw almonds (almost like flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1-2 teaspoon cinnamon
• 1/2 tsp sea salt
• 2 tbsp organic PURE maple syrup (seriously, not the Aunt Jemima nasty)
• 2 tbsp ground flax mixed with 1/4 cup water
• 1/3 cup applesauce
• 1/3 cup almond milk
• 1 tsp vanilla
• 1 tbsp olive oil
• 2 cups grated sweet potato
• 1 cup frozen blueberries (I think cherries might taste nice too?)
• pecans (for sprinkling on top)

Throw all the dry ingredients in a bowl and mix together. Add the sweet potato (food processor ceases to amaze), maple syrup, applesauce, flax, water, milk, oil and vanilla then stir gently until combined. I ended up having to use my hands to get it going. Add the blueberries last, especially if you’re using fresh ones so they don’t bleed everywhere. In the summer, my mom buys multiple packages of blueberries by the pint then freezes them, package and all. I tend to like these better than fresh because they hold up better while the muffins bake. Preheat the oven to 350 and find your happiest muffin tins, giving them a gentle pass of oil or butter. Fill to the brim, then sprinkle with pecans for a nice crunch. Bake for 30-35 minutes and enjoy with some iced tea and strawberries!