I flew to LA today, but before I left I made breakfast for my family. For someone who has to fly so often I am actually very afraid of plane rides, and I am always sleepless the night before departure. It’s amazing how the act of cooking restored in me a sense of well being after an insomniac night. I had made gluten free muffins before, and sometimes as a comfort to myself, but today was the first time I was able to make the almond flour pineapple muffins without referring to any recipes. I just went with whatever I felt like and they turned out quite delicious. For my two growing vegetarian daughters, these muffins pack a lot of protein.
While that muffins were baking, I read the Wall Street Journal and there was an article called Kitchen Therapy: Cooking Classes Help Mentally Ill Teens. It began with “Many cooks know what a sanctuary the kitchen can be.” My feelings exactly. Cooking must do something to to change your hormones like hugging and kissing do. Well, it does mine, I think. I can see Angela cringe right now. (Ewww, can you not? – AH)
1 1/2 cup almond flour
3/4 cup oat bran
1/2 teaspoon xanthan gum (optional)
2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 heaping cup ripe juicy pineapple (diced)
1 large banana
Preheat oven at 350F
Bake for 18 to 20 minutes or until an inserted toothpick no longer sticks.