Using a nut-based flour is a great way to experiment with gluten free and wheat free baking.  Nuts are a great source of protein and healthy fat.  Almonds and pumpkin seeds add omegas, vitamin E and zinc; goji berries are fabulous antioxidants. Experiment with adding seasonal blueberries, raspberries or blackberries for even more antioxidants.

2 eggs
¼ cup melted clarified butter
2 cups almonds
½ cup pumpkin seeds
1/3 cup agave syrup
½ teaspoon baking soda
1 teaspoon vanilla
½ cup goqi berries

Grind nuts and pumpkin seeds until smooth. Beat eggs.  Add clarified butter and agave nectar.  Mix fully, and then fold in nuts and baking soda. Spoon the mixture into muffin tins, lined with paper cups.  Bake at 375 degrees for 15-20 minutes.  Muffins will have a golden brown top but will not rise.  Makes 9-12 muffins.

People who are allergic to wheat, may also find dairy difficult to digest.
Clarified butter or ghee is butter that has had the milk solids removed, which makes it a lot easier for our bodies to digest. One advantage is that it has a much higher smoke point, so you can cook with it at higher temperatures without its browning and burning. It can be kept for much longer than regular butter without going rancid.

8 tablespoons butter = 6 tablespoons ghee

Melt the butter slowly. Let it sit for a bit; it will separate. Skim off the foam that rises to the top, and gently pour the butter off, discarding the milk solids that have settled to the bottom.