I made these from my favorite almond muffin recipe at Elana’s Pantry, which is also dairy and gluten free. I substitute local creamy wildflower honey for agave. I don’t recommend maple syrup. I tried it and it wasn’t sweet enough even though I added an extra tablespoon. This recipe is really easy, and takes only 15 minutes to bake.
Don’t store them in a plastic bag, they get moist and sticky. The next day, I diced them and put them on a baking sheet with foil for easy clean up. Then, I put them in the oven at 200 degrees Fahrenheit. These took a long time to harden up, so I watched them for a half an hour to forty-five minutes until they were dried to my liking. I did watch them closely so they wouldn’t burn. Surprisingly, they didn’t burn or even brown much, they just got harder. Now your prepped for some amazing paleo stuffing!
Recently, I’ve been practicing my muffin making skills. For Thanksgiving, I plan on using a plain almond muffin as my bread for stuffing. The almond muffin recipe that I’m using is found at Elana’s Pantry. But I used my local creamed honey instead of agave. I tried grade b maple syrup but the muffins didn’t come out sweet enough. I was so happy with the way my muffin experiments were turning out, I decided to get her book The Gluten-Free Almond Flour Cookbook.
I used frozen blueberries in this recipe because it’s what I had on hand, it’s cheaper, and blueberry season is over, but if you don’t want parts of your batter turning blue, stick with fresh blueberries.
