I have created a fun piece of art to bring everyone some
brightness & to cheer up my kitchen. This is part of the
"When Artists Cook" Series. I have had an interesting couple of months around my food intake causing
me to be even more creative in the kitchen with limited ingredients. I found out that I have very high
cholesterol, even if the only foods I am eating with lots of cholesterol are
butter & eggs. I am the last person
I would think of who would need to be watchful for this elevation. Since Thanksgiving I have cut out butter from
my recipes.
Last month I had a severe
reaction to fructose that created a lot of havoc in my
system. Thank goodness the medical staff
in the ER were able to get my reaction & severe stomach/ intestinal spasms
under control. This has left me only
being able to eat chicken broth, white rice, and rice noodles for the past several
weeks. I’m slowly adding chicken, fish,
potatoes, and this muffin… back into my diet.
One day soon I hope to find a way for my body to accept more foods. If anyone has any suggestions for food
intolerances & food allergies, please email me. After an eventful start of the year, I am
ready to play in the kitchen again.
This piece of art is on Yupo paper, which is made of
plastic. I love color and whimsical
themes and since Yupo paper has its own character, it is fun to see what
emerges. I used Twinkling H2O’s and ink
on the surface. The colors and shine
pop.
This is my version of a muffin loaded with joy. I have had this image in my mind for years to paint, but it wasn’t until I started playing on Yupo that I knew this was the time to paint it.
I found this muffin on Dianne’s blog
www.deliciousasitlooks.com & adapted it a titch since I am not able to have canola oil or lemon. Thanks Dianne! They are gluten free, fructose free friendly,
dairy and soy free and easy to digest.
They stay nice and moist too. The
sauce is great for these muffins, waffles, tarts, and more. I pretend it’s my jelly by thickening it a
bit more.
Almond Muffins
Ingredients
2 cups almond flour
½ cup dextrose
2 tsp. baking powder
¼ tsp. salt
4 large eggs
¼ cup olive oil
2 tsp. vanilla extract
Directions
- Preheat oven to
300° F.
- Grease muffin
pan with olive oil spray or other non-stick spray
- Mix ingredients
together.
- Fill each muffin
cup about 2/3 cup full with batter.
- Bake 15-18
minutes, or until center of tops of muffins are set.
- Makes 32 tiny
muffins or 12 regular size muffins.
Sauce
Ingredients
1/8 cup dextrose
1 ½ tsp. corn starch
Sprinkle of Celtic Sea Salt
¼ cup unsweetened rice milk
¾ tsp. vanilla
1/8 tsp. caramel unsweetened LorAnn
Flavor Fountain
1/8 tsp. pomegranate unsweetened LorAnn
Flavor Fountain
Directions
- Mix dextrose,
corn starch and salt together in a pan.
Add rice milk & vanilla and stir together.
- Slowly bring
mixture to a boil stirring constantly until thickened beautifully.
- Cool slightly
and add pomegranate and caramel flavoring.
Enjoy!
For more information on Colleáyn, please visit:
For more information on the "When Artists Cook" Series, please visit:
