Not on clothing. My downfall is a great deal on high-quality ingredients.
That’s how I ended up with a dozen cans of organic artichoke hearts. So in the interest of making room in my pantry, and appeasing my husband, I am using at least two cans in today’s, and tomorrow’s, posts.
First up: artichoke and spinach dip-inspired muffins, made gluten-free and grain-free thanks to coconut flour! All humility aside, they are amazing.
Coconut flour is a wonderful gluten free flour. In addition to being gluten-free and grain-free, it does not need to be combined with umpteen different other flours or gums to make it work. It is unusual in that you only use a fraction of the amount of flour you would use for grain flour baking, but so long s you follow a recipe, it is very easy to use.
The reason I bought my 12 cans, in addition to the great price, is that artichoke hearts are incredibly convenient for a wide range of cooking, and also nutritious.
They are rich in iodine, low in calories, and high in fiber, vitamin C, folate, magnesium, chromium, manganese, potassium, iron, and calcium. Artichokes are also easy to digest, making these especially nourishing muffins.
The texture of these muffins is fluffy, yet still hearty, and very tender–perfect for showcasing and highlighting the classic flavors of artichoke spinach dip!