Nanny's biscuits

My mother's mother's name was Bernice but all of us grand kids always called her Nanny.  She died and we buried her the very day Martin and I moved into my parents house to begin his cancer treatment in June of 2008.  I have missed so many things about her as any granddaughter who loves a grandma would understand.  Yesterday, a passing memory floated through my head about days going to visit her and Paw paw at their home.  It seemed that no matter the time of day, she was making biscuits and honey with butter to serve to us.  Oh man.  I love white salty flaky flour with honey and sweet cream butter.  She had chickens in the yard and lots of room for us to run and play out there in the country.  Such a wonderful warm memory.

 

 On my journey in preparing quasi Paleo foods in my kitchen, I wanted to amp up the nutrition and protein energy but not sacrifice a good warm muffin slathered in butter.  The little people love grains, as most little children do, so I try to make a point of making things that are a bit grainy-like.  I cannot always get away with serving one of my fave Paleo breakfasts below, poached eggs with steamed asparagus and Bearnaise sauce ~ yummo.  They always complain about the asparagus. I always make them eat one.  The Bearnaise makes it lemony and salty..c'mon!  I know, I am mean.  They tell me all the time.

So, I turned again to Everyday Paleo and Sarah for inspiration.  I made her Paleo Apple Muffins for the first time this morning.  Here is the recipe if you would like to give it a try.  I think Nanny would despise them by the way!  Where is the flour!  Oh well, miss you Nan.  See you again one day.

E.P. Apple Paleo Muffins

• 2 1/4 cups almond meal (I buy blanched almonds and grind, its cheaper than bagged meal.  This morning I used 1/4 c. shredded unsweetened coconut to fulfill as I ran out of almond meal)
• 4 eggs
• 1 apple, finely diced
• 1 very ripe banana
• 1/4 cup coconut oil
• 1/3 cup water
• 1/2 tsp baking soda
• 1 heaping tablespoon cinnamon (use fresh cinnamon or it will be bitter...spices last on the shelf about six months, then you need to replace..store in freezer to extend life)

1. Preheat oven to 350 degrees
2. Using a fork, mas the banana in the bottom of a large mixing bowl
3. Add all other ingredients and mix by hand.  The batter will not be super thick, but more like a cake batter.
4. Using a bit more coconut oil, grease a muffin tin.  Fill the tins about 3/4 full.  Bake for 15 - 20 mins.  You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean.
5. Serve hot out of the oven with some organic butter melted on top, accompanied by eggs over easy and hot black coffee.  Makes approx. 16 muffins.  (My mix made 14.  I always make bigger muffins than the recipes call for..always..but not on purpose)

(I say "quasi" Paleo because I did add about 1/4 c. raw honey to the mix and then melted rice syrup with butter to drizzle on top.  Kinda just like Nanny used to make!)