Coconut Flour muffins

Almond flour is an SCD staple, but is high in oxalate which isn't so great. This causes oxidative stress and increases inflammation.
I think SCD recommends no more than 4 almond flour muffins a day - I think S eats 4 a day for sure. His lunchbox always has a couple of almond muffins. They're yummy, high in protein and calories.
But from the oxalate point of view: Almonds have 303 oxalates per 1/2 cup, which makes it a high oxalate food. I think I need to start experimenting with other nut flours:
Peanuts - less at 119 per 1/2 cup.
Macadamias 27 oxalates per 1/2 cup
Walnuts 45 per 1/2 cup
Pistachios 32 per 1/2 cup

Coconut Flour is another great alternative, and here are a couple of recipes that I am going to try from: http://www.simplycoconut.com/coconut_flour_recipes.htm

Honey Muffins

This is a basic coconut four muffin recipe you can use to make a variety of muffins.

3 eggs

2 tablespoons ghee

2 tablespoons coconut milk [ I used almond milk]

3 tablespoons honey

¼ teaspoon salt

¼ teaspoon vanilla

¼ cup sifted coconut flour [Bob's red mill coconut flour]

¼ teaspoon baking powder

Blend together eggs, butter, coconut milk, honey, salt, and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into muffin cups. Bake at 400 degrees F (205C) for at least 15 minutes. Makes 6 muffins.

I tried this out this weekend. They turned out great. I added raisins to the batter.

Pecan Muffins

Make Honey Muffins as directed and add ½ cup of chopped pecans and ⅛ teaspoon almond extract.

Blueberry Muffins

Make Honey Muffins as directed and add ½ cup of fresh blueberries and ⅛ teaspoon almond extract. Blueberries should be dry. If rinsed, dry before adding to batter. Bake for 16-18 minutes.

Lemon Poppy Seed Muffins

Make Honey Muffins as directed but omit the vanilla and add 2 teaspoons of lemon extract. Sprinkle poppy seeds on top of muffins just before baking.

Update 10/15/07
This has now become the weekly staple. These muffins are so spongy and moist they taste like they are made of gluten. The taste of coconut is completely masked if you add a banana. I've also doubled the quantities to make 12 muffins with no problem.

Cranberry Walnut Bread

8 eggs

½ cup coconut oil or butter, melted

½ cup coconut milk

½ cup sucanat or sugar [ replace with honey]

1 teaspoon vanilla

1 teaspoon lemon extract

½ teaspoon salt

⅔ cup sifted coconut flour

1 teaspoon baking powder

1 cup dried cranberries

½ cup walnuts, chopped

Blend together eggs, oil, coconut milk, sugar, vanilla, lemon extract, and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3-inch loaf pan and bake at 350 degrees F (175 C) for 60 minutes. Remove from pan and cool on rack.