If you can’t eat grain but want something to take its place with soups and stews, here is a simple recipe that really helps bridge that gap. These muffins can be eaten with honey if you need something sweet or with cheese or soups and stews. As part of a meal, it also helps you to get the serving of a nut into your diet.

Optionals-–  If you are dealing with high altitude, you may need to add a tablespoon of water to the recipe for moisture.  I am at 6300 feet and I always add a tablespoon of water.  I add only a teaspoon of organic sugar or just a dash of stevia because I just do not care for sweets. Xylitol is less sweet than sugar or stevia and adds more dry product to the flour, so if using this instead, add a little more water again to keep the end product moist.

2 cups of hazelnut flour
2 packets of stevia or more if want them sweeter (you can also use xylitol if you don’t like stevia)
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
4 eggs*I use more baking soda at about 3/4 teaspoon to get a little more lift in this high altitude we live inPreheat the oven and bake at 350 degrees for about 15 minutes or until lightly browned. Cool IN THE PAN for 20 minutes. Store in the refrigerator after cooling, in a zip lock bag or air tight container. These muffins heat up nicely in about 10 seconds in a microwave (sorry) if you are in a hurry. After heating you can spread on a little coconut oil or butter. Delicious! Fast! Healthy!