We have three weeks left before out move to the Farm… and the work on the farm house has been in full swing for a month.
All the windows in the main house and barn have been upgraded, the two kid’s bedrooms have been modified and painted, the Master Bath is built and shower installed, kitchen cabinets are sanded and painted, and the outside trim is done. (We won’t paint the exterior until next Spring).
My daughter said I’m going for a candy store look in the kitchen since the walls are going to be a pale mint green. And you know, after waiting so many years to have a large kitchen I am going to make it as cheery and fun as I can.
Oh, by the way, that pipe on the floor is not venting a moonshine still in the basement. (No idea what it’s doing there!)
So we are down to floor sanding and refinishing, painting walls and ceilings, installing the double vanity, skylight and floor in new Master Bath, putting the porcelain knobs on the kitchen cabinets, and building the Master Bedroom!
We’ve packed and moved about 75 boxes into the Barn while the work on the house proceeds. Yard sale next weekend to get rid of furniture, and a bunch of household items that are not going with us.
In the midst of all the packing and checking of workers, I decided to take a mental break and experiment with a couple of gluten-free Muffin recipes using Coconut Flour. I’m trying to eat less grain based carbs .. so here’s how the first one went.
CUTC’s Lemon-Poppy/Chia Seed Muffins, Gluten Free
These high in fiber and low in carb muffins are simply delicious. They have a light lemon flavor and the crunch of Poppy and Chia seeds.
Did you know that Poppy Seeds are being studied for potential anti-carcinogenic properties and are highly nutritious?
Heat oven to 385 degrees F.
- 2 Hi-Omega3 Eggs
- 1 Tbs. freshly ground Flax Seeds, mixed with 2 Tbs. Water
- 1 Tbs. Organic, Grass-fed Butter
- ½ Tbs. Coconut Oil
- 2 Tbs. Rice or Coconut Milk
- 2 Tbs. Honey + 1 Tbs. Xylitol or Erythritol (NOT Stevia – see why here)
- 1 Tbs. freshly squeezed Organic Lemon Juice
- 1 Tbs. grated Organic Lemon Peel
- ¼ tsp. Sea Salt
- ¼ tsp. Pure Vanilla Extract
- 1 Tbs. Poppy Seeds, or to taste (opt)
- 1 Tbs. Chia Seeds
- 1/4 c. Coconut Flour sifted with
- 1/3 tsp. GF Baking Powder
Melt butter and coconut oil in small pan over low heat. Remove.
Beat together eggs, flax mixture, butter, coconut oil, honey, sweetener, lemon juice and peel, salt and vanilla.
Add Poppy and Chia seeds, Coconut flour-baking powder mixture and mix until smooth.
Divide equally into 6 paper-lined muffin tins.
Bake for 15 minutes or until they spring back when touched. Cool on rack for 15 minutes… if you can wait that long!
NOTE: You can easily double this recipe.
~ Cheers! ♥