I love it when I find a recipe that breaks the rules. Food52 is an amazing website and I cruise it regularly. Last night I produced a sheet pan muffin for my friends and family that is made with standard white flour and sugar. It looked amazing and I was feeling a bit left out.
Upon rising this morning at 5:30 am I thought to myself, “self, why don’t you just switch out a couple of ingredients and make it your own”. So here I am on a Saturday before the sun comes up baking a gluten free, almost sugar free (the pear) sheet pan muffin.
Did you know that Erythritol does not raise your insulin, did you know using Swerve can replace sugar is most recipes? Well you do now, so get you some!
I used a pear to make this, but blueberries, cranberries, raspberries, or apple would be fantastic.
GF Almost Sugar Free Sheet Pan Muffin
First: Heat your oven to 350° and prepare a sheet pan with parchment paper
2 cups almond flour
1/2 cup of Swerve
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 stick of butter melted (2 ounces)
1 cup of whole milk or buttermilk
2 teaspoons vanilla
1-2 cups of berries or fruit (chopped)
Combine your dry ingredients
Combine your wet ingredients including the vanilla
Stir your wet ingredients to your dry, just until mixed
Add your fruit, stir
Pour onto your sheet pan, and using an offset spatula spread thin, make sure it’s not too thin. You’ll figure it out!
Pop into the oven and bake for 20-25 minutes, you’ll want some crispy edges! SO good!
When done and a bit cool, lift the muffin to a cooling rack
Slice into squares and enjoy!
As the author Posie Harwood on Food52 said, it’s like eating a muffin top!
Happy travels this Saturday friends!
#glutenfree #glutenfreetreats #dessert #food52 #almondflour #swerve #fallrecipes