Going grain-free this year? Plenty of folks are turning away from grains, especially from gluten. Some experts, including cardiologist and best-selling author William Davis, say grain-free is the healthy way to go.
“The weather starts to change and we reach for the pumpkin-spice cookies, cider doughnuts and beer, which launches us into processed carbohydrates season,” says Dr. Davis, author of Wheat Belly Total Health, the latest in his bestselling “Wheat Belly” series.
“They make us tired and sluggish when we especially need energy as we prepare for all the fun stuff and preparation that lead up to Thanksgiving, Christmas and Hannukah, and they cause us to gain weight, which we immediately pledge to shed come New Year’s.”
People have been taught that the refined, processed carbohydrates in foods like white rice, white bread and traditionally baked goods are “bad carbs.” We’re told we’ll be healthier, happier and slimmer if we get stick to the “good carbs” in fruits, nuts and whole grains.
Not true, Dr. Davis says – at least in the case of grains.
“Grasses and grains like wheat are a great food source for goats, cows and the like,” he says. “But humans have a different digestive process and different nutritional needs. Grasses are not only responsible for unwanted weight gain, but also more serious conditions, including Crohn’s disease and other autoimmune and inflammatory conditions. We just weren’t meant to eat them.”
That doesn’t mean you have to do without your favorite treats during the holidays. Just make them a different way.
Recipe courtesy Dr. William Davis www.wheatbellyblog.com
Makes 12 muffins
2 cups ground almonds
1 cup chopped walnuts
1/4 cup ground golden flaxseed
Sweetener such as Truvia or stevia extract equivalent to 3/4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon baking powder
Dash of fine sea salt
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup sour cream or canned coconut milk
2 large eggs
1/4 cup walnut oil
melted coconut oil or extra-light olive oil
Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin.
Stir together the almond meal, walnuts, flaxseed, sweetener, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, sour cream or coconut milk, eggs, and oil in another large bowl. Stir the pumpkin mixture into the almond meal mixture and mix thoroughly.
Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. Cool the muffins in the pans 10 to 15 minutes, then turn out onto a rack to cool completely.