Across the months of searching for a way to come up with a means of sweetening food without sugar(s) and provide an alternative to the results of the past decades of the Fat Out, Sugar In (FOSI) craze where 'sugar' is now in everything and doing nasty things to our bodies, I've experimented with different kinds of sweeteners.
My guideline has been whether or not the substitute triggered my sugar craving. Pure stevia does not; the trick is that you must steep the powder in liquid for it to work properly. I am finding it much simpler and convenient to use raisins – as in this recipe.
I used ground almonds for 1/2 the flour , oat flour for the other half as alternatives to the refined white flour carbs and/or the wheat in whole wheat flour. (Using all oat flour would have been fine)
The recipe was meant to be cooked on the stove – this intrigues me, but I have not yet tried it. J.M. Hirsch does sound like an Outside the Lines cook. I found this recipe here.
Blueberry Muffins
1 cup oat flour (put raw oats in blender and whirl until fine, then measure)
1 cup ground almonds
1 tbsp baking powder
1 tsp cinnamon
zest of a lemon (I keep the leftover halves of juiced lemons in the freezer and grated about 1 tbsp for the zest)
1/4 c butter, melted
Put into blender 1 c milk (I used soy) 1 egg 1 cup raisins and liquify.
Put dry ingredients into mixing bowl, stir to mix, add liquid from blender, add butter, stir, then fold in 1 cup fresh blueberries.
Spoon into 12 large muffin cups (an ice cream scoop works well for this) and bake 375 degrees for 20 – 25 minutes.
Tasty! And they won't cause that sugar spike/sugar dive.
I would imagine they freeze well: these are still cooling.
This is number four in the series. Three: Chewable/textured smoothie. Two: Black forest shortcake! One: Carrot Cupcakes.