"Bran" Muffins

So, friends: what do you think about this Paleo eating trend?  I cut pasta and bread out of my meals for a few months this year (except when I was really craving it), and I noticed a significant difference in how I looked and felt.  But who knows if it was really that that made the difference.  Thoughts?

Anyway, while in that phase, I found some good and not-so-good recipes that don't have gluten or are very low-carb or even "paleo", and here is one of them.  It somehow does have the flavor and texture of a bran muffin.  My Costco sells blanched almond flour, and I think you can order from costco.com, if you're interested.  In some recipes it tastes very much of marzipan, which I hate, but in this recipe the other flavors mask it.  I have tweaked the recipe, but the original is here.

Bran Muffins

• ½ cup blanched almond flour
• ½ cup  flax meal
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 6 dates
• 3 eggs
• 2 tablespoons grapeseed oil
• 1/4 cup water
• 1/4 cup sesame seeds
• 1/4 cup sunflower seeds
• 3/4 cup raisins

1. In a large bowl combine almond flour, flax meal, baking soda and salt
2. In a vitamix blend dates, eggs, oil and water on high speed until very smooth
3. Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
4. Spoon batter into lined muffin pan; muffins will puff only slightly
5. Bake at 350° for 20-25 minutes
6. Cool and serve

Kale, Barley, Butternut Squash Soup

Just tried this the other day.  From a website that looks like it might have some gems.  This was super simple and tasty. 

Ingredients

• 1 Tbsp. oil
• 1 onion, diced
• ½ cup pearl barley
• 6-8 cups vegetable (or chicken stock)
• 2 cups cubed butternut squash (about ½”)
• 3-4 large kale leaves, ribs removed and roughly chopped
• salt and pepper, to taste

Instructions

1. Heat oil in a 3 quart pot. Add onion and cook over medium-high heat, stirring frequently, until onions softens and starts to turn golden. Add the barley, stir constantly and cook until golden brown. Add the stock, cover, and lower heat to a low simmer. Cook for about 20-25 minutes. Remove lid and add the butternut squash. Continue simmering for another 10-15 minutes, or until the squash is just barely tender. Add the kale and cook for a few minutes more. Ladle into bowls and serve piping hot.

http://cafejohnsonia.com/2012/10/hearty-kale-butternut-barley-soup.html