Yesterday we applied for our marriage license! It made everything so much more official in the most basic sense, but it was a milestone nevertheless.
“Thank you for completing your marriage application
You have completed your application.
To obtain the marriage license, the prospective bride and groom must appear together in person before a license agent along with the necessary documents.”
The most significant part, other than seeing the words bride and groom and having them refer to us, was the part that asked what names we will be declaring post-ceremony and having to write my new name. Bizarre…and absolutely wonderful.
It must be mentioned that said license agents are housed in the most curious of locations, including but not limited to: hotels, beauty parlors, and my personal favorite, a fish market. How wonderful is this place?
We leave in 5 weeks! That realization led me to the rush of panic that only a fellow perfectionist-procrastinator can appreciate. You see now I’m a destination elopement maven. Or something like that.
I reassure myself that all essentials (to me at least) are done. We have a way to get there (and back, unfortunately), place to stay, car to drive, person to marry us and person to document it all. We each have a special outfit to wear and now a dinner that is the perfect culminating event of the day. Our wedding day. All that’s left is finding the perfect place for our ceremony, a challenge on an island where everything looks like a post card.
Needless to say, my mind has been on a place far far away from Philadelphia and daily life. Positive in its impact on my cooking, but not so much on productivity. These muffins have been the most beautiful form of trial and error and at last I’ve come to something that we love. Given the cheesy name Aloha Muffins, they are perhaps one of the tastiest things I’ve concocted.
Gluten-free, dairy-free, and egg-free muffins. It sounds impossible, but trust me when I say you wouldn’t know if I didn’t tell you. As always, adjust to your preferences, dietary requirements, and oven’s personality.
2T ground flax meal
1/2 cup + 2 T millet flour
1/2 cup + 2 T buckwheat flour
1 t. baking powder
1/2 t. baking soda
1/4 c. brown sugar
3 1/2 T (50 grams) coconut oil (melted) plus more to grease muffin tins
1 banana, mashed
1 t. vanilla extract
Mix-ins (The following mix has been my favorite, but feel free to experiment with what you have):
1 banana sliced
1/2 cup mango, diced
1/2 cup cashew pieces
Preheat the oven to 350F. Take a piece of coconut oil and coat the muffin tins liberally.
Make flax egg substitute: In a small bowl combine flax and 6 tablespoons water. Whisk together and let sit while you prepare the rest of the ingredients (~5 minutes).
In a large bowl combine flours, baking powder and soda.
In another bowl, whisk together coconut oil, brown sugar, vanilla, and mashed banana. Fold in flax egg.
Add the wet ingredients to the dry by folding it in with a spatula. The mixture will be quite dry.
Slowly add the water in, bit by bit, until combined.
Mix in the other banana, mango, cashews, and zests.
Carefully and evenly, scoop the batter into the muffin tins.
Bake for about 15 minutes. Let cool for about 5 minutes and enjoy.
**Let me know what you think and if you have had success with other variations!