Monday, November 19, 2012

The Seattle Underground Market: Recipes

Good Morning and Happy Monday:)

This Saturday, I participated in The Seattle Underground Market:)

I had a Blast!

One of the attendees wrote a lovely blog piece about the event:

Thank You for including me in your blog post!!! I am ecstatic that you enjoyed my goodies :)

As promised, here are the recipes for the goodies I sold on Saturday:

Pumpkin Muffins

Pumpkin Pecan Coconut Chocolate mini muffin


⅛ teaspoon salt

½ teaspoon baking soda

1      tablespoon ground cinnamon

1 tablespoon ground ginger

½ cup canned pumpkin

½ cup agave nectar

2 tablespoons grapeseed oil
optional: 1/2 cup Pecans and/or 1/2 cup chocolate chips or unsweetened Shredded Coconut
  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, grapeseed oil and agave nectar. (Stir in optional ingredients)
  3. Transfer batter into paper lined muffin tin
  4. Bake at 350° for 25 minutes or until a fork or cake tester comes out cleanJ
  5. Serve

Mini Berry Pies  


5 cups Berries, frozen
3/4 cup Agave nectar

Cook the berries and agave nectar on medium for an hour or two or until the berries and agave have thickened and reduced by close to half. Then let it sit on the stove for at least 30 mins to cool off.

3 cups blanched almond flour ( I buy mine at I buy my organic coconut flour there tooJ

1/4 tsp baking soda and salt
4 T coconut oil
2 T Agave Nectar

Bake crust at 350 for 8 minutes

then fill crust with filling and bake at 300 for 10 minutes

Nutty Cranberry Delights with variations


(2 T.) Organic Blue Agave Nectar, (1/4 cup)Whole Foods Unsweetened Shredded Coconut, (2-4 T.) Dried Cranberries or Dried Cherries, (1/2 cup) Raw Cashews, (1/4 cup) Walnuts, 4 Medjool Dates (pitted).

Combine above ingredients in food processor…This may take a few minutes…

Make them Chocolate by adding Semi-Sweet Chocolate Chips to the mix.

Or try any combo of nuts – I made them with Macadamia nuts instead of Cashews once – they were so rich!

Mold them into cookies – they don’t rise or flatten so whatever shape you make before placing them in the oven, you’ll end up with in the end:)
Another option is to use a rolling pin to flatten the dough and then use a pizza cutter to cut out squares - this will result in a thinner and crispier cookie:)

Bake at 350 for about 15 minutes or to your desired Toastiness.


Happy BakingJ


Thursday, November 8, 2012

Going Nutz Energy Bites:)

Sunflower Seeds
Unsalted Creamy Peanut Butter
Theo Dark 85% Dark Choc
Dried Cranberries
Agave Nectar
Deglet Dates

Sunday, November 4, 2012

Come visit me:)

On Nov 17, I will be selling my goodies at the Seattle Underground Market:)

Friday, November 2, 2012

Pecan Bar

Cranberry Pecan Bar
Combine Natural Peanut Butter and Honey in a food processor.
Add a gluten free oats and pecans.
After thoroughly combined, spread batter onto wax paper and cover the top of the batter with cranberries, gently press in.
Refrigerated for a minimum of 15 minutes.
Then flip the bars over onto another piece of wax paper and cover the other side with Pecans, pressing in gently.

Cover both sides with wax paper and place the bars back in the fridge for at least an hour before cutting into squares or bars.

Enjoy and feel free to change the ingredients and make your own variationJ

Substitution ideas:
Agave Nectar or Pure Maple Syrup instead of Honey
Almond or Sunflower Seed Butter instead of Peanut Butter.
Dried Cherries or dried unsweetened coconut flakes instead of or in addition to the dried cranberries

Have FunJ

Friday, October 26, 2012

Candied Pecans, Walnuts and Cashews

Preheat oven to 325

Combine 3/4 tsp each of cinnamon and nutmeg
3 T organic extra virgin coconut oil, melted
9 T organic blue agave nectar
1 cup each pecans, walnuts and cashews
Thoroughly combine
Pour onto cookie sheets
Bake for 15 mins
Let cool for a half hour, then place in fridge for another half hour. Break up into a bowl and enjoy:)

Saturday, October 20, 2012

Post 5k brunch

Almond flour waffles with pieces of ham steak and 'frosting' of pumpkin and chocolate.

Thursday, October 18, 2012

Pumpkin Bites with pumpkin chocolate frosting

With credit to as I modified her chocolate chip pumpkin bar recipe to make these bites:)

1/3 c. Coconut Flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 c. Pumpkin
3 eggs
1/4 c honey
1/4 c coconut oil

Fill mini muffin pan cups. Bake at 350 for 20 mins or until a fork comes out clean:)

Monday, October 15, 2012

Purple Corn Muffins and Spaghetti Squash

For the Purple Corn Muffins:


1 3/4 cup purple cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 tablespoon honey
2 cups unsweetened almond milk
2 tablespoons olive oil


Preheat oven to 450 degrees.
In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
Pour the dry ingredients into the wet and mix until just combined. Pour batter into mini muffin pan and place in oven.
Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before consuming:)

For the Spaghetti Squash

Stab the squash several times with a knife. Then bake at 375 for an hour- turning once or twice.

Then cut in half lengthwise and remove the seeds.

Then use a fork to scrape out the stringy squash into a big bowl.
Serve with your favorite marinara sauce:)

Thursday, September 27, 2012

Pizza!!! And vegan paleo choc chip cookies!!!

I made a crust out of mostly almond flour with a little coconut flour and purple corn flour and olive oil, salt, baking soda and my homemade yogurt...The flavor was quite nice, but the texture was a bit grainy.

Tuesday, September 25, 2012

Purple Corn Almond Coconut muffins

1 c blanched almond flour
1/2 c purple corn flour
2 T. Coconut flour
1 1/2 tsp. baking soda
1/4 tsp. salt
5 eggs
1 T. Honey
1/4 c. Coconut oil

Thoroughly combine all ingredients.
Bake in mini muffin pan at 350 for 12-15 mins or until a fork comes out clean:)

- I put a little piece of aged cheddar in some of mine- I think one could also make them cheesy muffins with shredded cheese mixed into the better.

Monday, September 24, 2012

Mocha Madness!

I made Andrew a crazy Foamy mocha tonight! We have a really cool milk frother and an espresso machine and I love pretending like I'm a barista and making delicious coffee drinks for people:)

I tried to froth some almond milk to make myself a latte, but it didn't work out so well- and it was Definitely not picture worthy:)

Sunday, September 23, 2012

Just Like Candy!!!

Peanut butter
Agave nectar
Medjool dates
Almond flour
Theo chocolate

Combine in a food processor and spread our on parchment paper
Then cut into bars
Store in fridge or freezer

Chicken Marsala with Brussel Spriuts and Green Beans