I'll be 100% honest with you, I'm not sure how I feel about grains.
I hesitate to say that any whole food is BAD for you or GOOD for you - because there are so many variables involved.
But, if I had to go one way or the other, I would go towards reduction. For most people, I recommend that grains be limited. The simple truth is that eliminating this one food tends to make a huge impact for so many people that I work with.
Here are a few simple guidelines I use when choosing how to consume grains:
1. Replace when possible (ie. veggie noodles instead of pasta, almond or coconut flour for baking, arrowroot instead of flour for thickening, etc)
2. Choose 100% whole grain products that are also sprouted or cultured. Rustic sourdoughs and sprouted whole grain breads are a good example.
With those things in mind, I present you with a simple Almond Meal Muffin recipe that is a great staple. You can add ingredients to make them sweeter (berries, dried fruit, etc) or herbs/spices/ nuts to make them more savory. The recipe as written below is a great substitute for corn bread.
Makes 6-8 Muffins
- 1 cup almond flour
- 2 large eggs (or 3 small)
- 1 1/2 tablespoons honey (or a little more if you want them sweeter)
- 1 tablespoon coconut oil or pastured bacon fat (melted)
- ¼ teaspoon baking soda
- ½ teaspoon raw apple cider vinegar
- pinch sea salt
- In a medium bowl, combine almond flour, baking soda and sea salt
- In a separate bowl combine eggs, honey, fat and vinegar
- Stir dry ingredients into wet and mix until combined
- Scoop about ¼ cup of batter at a time into muffin tins (I use silicone and lightly grease them. You could also use muffin liners)
- Bake at 350° for 15 minutes, until golden brown
- Let cool for at least 10 minutes
OPTIONAL: Feel free to add yummy, nutritional bombs like wild blueberries, almond, cocoa nibs, chia seeds, etc. Unless you add a LOT, it won't change the final product :)
Serve with butter and jam for a sweet finish, or as side to a hearty bowl of soup or chili.