End of Summer Zucchini Muffins! (Fermented Nut Flour!)

Gluten-free, grain-free, can be dairy-free, refined sugar-free, GAPS!

This is a two-step recipe – ferment the nut or seed flour first (24-72 hours at room temperature, defined as 68-72°F/20-22°C)

Ingredients

2 cups almond or sunflower seed flour (or pumpkin seed flour or another nut—walnuts are too strong in flavor and pecans are too oily, so not suggested)

½ cup whey from yogurt, kefir, or raw milk – or a little more or less

½ teaspoon sea salt

½ teaspoon baking soda

1.5 teaspoons ground cinnamon

¼ teaspoon ground ginger

5 tablespoons maple syrup, grade B (or date syrup for GAPS)

5 tablespoons melted coconut oil, unrefined, virgin, organic OR melted butter, pastured, organic, or homemade

3 large eggs, pastured

1 cup grated zucchini, water squeezed out and packed

½ cup pecans, coarsely chopped (best if soaked, sprouted, or fermented first. See my Complete Cooking Techniques for the GAPS Diet, 2nd Ed.)

¼ cup raisins, organic, or currants

Instructions

Step One -  Ferment the nut or seed flour

Put all ingredients in a bowl and mix well. The dough should be the consistency of cookie dough. (Use more or less if needed to achieve that consistency.) Cover with a plate and leave on the counter for 24-72 hours, at room temperature.

Step Two – After the nut/seed flour has fermented (1-3 days later)

Prepare the muffin tin with muffin papers. Preheat the oven to 350°F/176°C.

Alternatively, prepare 2, 4 inch loaf pans with buttered or greased parchment paper.

Make the batter:

Put all the dry ingredients (salt and spices) in a small bowl. Whisk together. Set aside.

Melt coconut oil or butter or other fat on the stove at low heat.

In another small bowl, whisk the eggs, add the sweetener and the fat, and mix thoroughly. (Best to add the melted fat at room temperature; not too hot or you will cook the eggs!)

Grate the zucchini, squeeze out the water with your hands and discard.

Mix the fermented nut or seed flour with a hand mixer (or use a standing mixer). Mix well.

Add liquid into the bowl and mix well.

Add salt and spices into the bowl and mix well.

Add the zucchini and fold in with a spoon.

Add the pecans and raisins, and fold in with a spoon.

Use a ¼ cup dry measure to fill the muffin tin.

If making muffins, place tin in the middle of a preheated oven and bake for 25-33 minutes. (Start checking for doneness at 25 minutes.) If making loaves, bake for 45-60 minutes. Check for doneness at 45.

Allow zucchini muffins or bread to cool in the pans for 1 hour. Then remove.