Today I was inspired to baked up a new version of an old classic of mine. Before I began to bake mostly healthy or gluten-free desserts, I made a classic French sugar puff that was rolled in butter, cinnamon, and sugar after baking. It was delicious, but I wanted make a version that was a little less indulgent, so I revamped that recipe to be completely grain-free! I used almond, coconut, and hazelnut flours in place of traditional white flour.
This recipe could easily be transformed into a Paleo-friendly option as well by simply swapping out the dairy ingredients for their paleo counterparts.
Here’s what you'll need…1 1/2 cups almond flour
1 1/4 cups hazelnut flour1/4 cup coconut flour
3 tsp baking powder1 tsp salt
1/2 tsp nutmeg1/2 tsp cinnamon
1 cup brown sugar2/3 cup Kerrygold salted butter, softened
3 eggs1 tsp almond extract
1 tsp vanilla extract1 cup milk
Preheat oven to 350°F. Prepare two 12-cup muffin tins by lightly coating them with cooking spray or oil.In a medium bowl, combine the flours, baking powder, salt, and spices.
In a separate bowl cream together brown sugar and butter, then whip in eggs and extracts. Slowly combine dry ingredients into the creamed mixture, alternating with milk.
Scoop batter into the muffin tins, filling them about 2/3 full. Place in the oven and bake for 12 – 15 minutes just until the edges begin to darken and a toothpick comes out clean from the center.
Allow to cool completely before removing from muffins tins. Then serve as is or with a drizzle of honey for an added touch of sweetness.