Grain-free, ‘paleo’ baked goods made with almond flour or coconut flour (or a mix of the two) are often very heavy and dense. I have nothing against coconut and almond flours, but regardless of the quantities you use, these flours always add a bit of ‘heaviness’ to your cakes and cookies. This is great for ‘compact’ cakes like brownies, but that doesn’t work very well in cake recipes that are supposed to be light and fluffy. (And as a matter of fact, even paleo advocates aren’t big fan of almond flour).
Another solution to make grain-free baked goods: chickpea flour (but this flour isn’t a ‘paleo’ flour since it’s made out of legumes). The main disadvantage of chickpea flour: its strong tastes doesn’t marry well with other ingredients in sweet recipes. You usually have to mask the taste with strongly flavored foods like cocoa or carob. (For example, Leanne’s Chocolate Muffins or my Carob Brownies).
My favorite flour to make grain-free baked good is thus by far chestnut flour. Yes, it’s higher in carbs, but it’s really the perfect flour for sweet recipes (like in these Tuscan crepes, Tuscan cake, these cookies, and this steamed pie). I’m just a huge fan of everything with chestnuts). It’s a pity chestnut flour isn’t easily available for many of my blog readers outside Europe. There are many chestnut flours on Amazon.com, but I can well imagine that a 9-dollar pack of flour isn’t a priority on your grocery list…
Should you however ever get your hands on a pack, here’s a simple recipe for grain-free, paleo muffins that are actually fluffy instead of heavy and stodgy.
Ingredients for 4 muffins:
Mix everything together with a hand-held mixer. Bake for 15-20 min at 220 degrees Celsius.
Nutrition facts for one muffin: 198 kcal, 7.9 g protein, 18.7 g carbs, 9 g sugar, 10.2 g fat, 1.6 g fiber.
If the nutrition facts don’t fit your macros, you can also use the same batter to make mini-madeleines ; very nice!