Friday, August 31, 2012

Super Moist Butternut Squash Spice Mini Muffins

1 c almond Flour
1/4 tsp salt
1/2 tsp baking soda
2 T cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 c cooked or canned organic butternut squash
3 T honey
3 eggs
*optional: 3 T. Theo cocoa nibs http://theochocolate.com/specialty/cocoa-nibs

Combine ingredients
Scoop into loaf pan
Bake at 350 for 35 mins
Cool 1 hour
Enjoy!!!

Thursday, August 30, 2012

Mini 'Twinkie' cupcakes

Yum yum yum yum

Coconut Flour, Agave Nectar, Coconut Oil

Thank you, elanaspantry, for your amazing blogpost on grain and dairy free Twinkes!!!

Check out the recipe I used here: http://www.elanaspantry.com/gluten-free-twinkies/

I do not have a "Twinkie Mold" or a "Twinkie Filling Injector" - I just used my mini muffin fan and dolloped the filling on top - and I decided to use my fresh berries as a pretty topping:)
-I also did not have Grapeseed Oil. Thus, I used Coconut Oil :)

I brought these over to our friends house and we ate them all! They are DELICIOUS!!!

Grain, Dairy and Refined Sugar Free
I want to make one for everyone in the world so that everyone can have a huge smile on their face !:)

I baked these for about 15 minutes at 350.
Then I let them cook for at least 20 minutes before attempting
to remove them from the pan:)
Who knew that whipped egg whites and agave nectar could make such a splendid topping!!!
 

Yum! I ate two right after they were Cooled! They are terribly addicting!:)

Blackberries, Blueberries, Raspberries!!!




Yum! I Love Berries!
I walked over to Pikes Place Market for some fresh local berries during lunch today:)
It's the second to last day of August! Thus, local berry seasons are almost over!:(

Buying the berries made me want to buy cute little tart molds:)
I will add that to the long list of useful things I'd like to buy for the kitchen:)


I like baking while sipping on a delicious drink.
We had a little champagne leftover from dinner last night. It's 4pm on a Thursday, why not?

Tonight, I'm going to roast some red, yellow and purple potatoes, carrots and red, orange and yellow sweet peppers. I'll them in coconut oil and add in some shredded unsweetened coconut and some lemon pepper and salt:) I'm salivating just thinking about it!
First, I cut up about 3-4 cups of small red, yellow and purple potatoes.
Then I tossed them in some melted coconut oil, unsweetened shredded coconut and salt/pepper. 
After throwing the potatoes in the oven at 350 degrees, I chopped up a yellow, orange and red pepper and 8 carrots.
Then I tossed them in some melted coconut oil, unsweetened shredded coconut and salt/pepper.
I waited for the potatoes to cook for about 10 minutes. Then I placed the pan of pepper and carrots in the oven.
I honestly did not time put a timer on for this, so I'm not sure how long everything was in the oven.
I believe it baked for at least 30 minutes.
Then I added some Aidell's Apple Chicken Sausage http://www.aidells.com/product/27 and let every thing cook for 10 mins.

Monday, August 27, 2012

Cute Little Healthy Desserts:)

We had some friends over for dinner tonight.
So I made some Dessert in the Raw (bottom confection) and some chocolate mini cupcakes.
To make the Dessert in the raw:
Blend:
Cocoa powder, agave nectar, Medjool dates, raw cashews, walnuts and macademia nuts. I then formed the batter into balls and rolled them in unsweetened shredded coconut.
For the Chocolate mini cupcakes:

 

¼ cup coconut flour
¼ cup cocoa powder
¼ tsp. salt
¼ tsp baking soda
4 eggs
¼ c coconut oil
¼ c honey
Thoroughly mix dry ingredients
Then add in wet ingredients
Grease a mini muffin pan with coconut oil
Bake at 350° for 15 minutes
Cool and serve plain or with peanut butter on top!


I also have placed a dallop of peanut butter, or a bit of coconut or a big walnut half on top of the cupcake prior to baking:)


You can also add some vegan chocolate chips to the batter to make the cupcakes really ooey gooey on the inside :)
I also suggest Avacado Frosting for these tasty Morsels:
1 Ripe Avacado
Cocoa Powder
Agave nectar
Blend Avacado in food processor, add cocoa powder and agave nectar to your taste.
I think I used 2 T of cocoa powder and 1 T agave nectar.
I Love Coconut! Thus, I believe adding some coconut oil and/or shredded coconut to this frosting would be Amazing! :)

Mini open berry pies

Vegan
Dairy free
Egg free
Grain free
Refined sugar free



 

Filling-5 c berries
1/4 c fresh lemon juice
3/4 c honey
( bring to boil- then simmer 30 mins)

Crust- 3 c. Blanched almond flour
1/4 tsp baking soda and salt
4 T coconut oil
2 T honey
(combine all with wand blender)

Roll out crust and use cup to cut out circles- mold into mini muffin pan




Bake crust 350 for 8 mins
Then fill crusts with filling
And bake at 300 for 10 min

I made too much filling- I guess I'll have to find a way to dispose of it... Hmm:)


I borrowed my friend's Demarle mini muffin flexipan:
 
 
 

Tuesday, August 21, 2012

Everyday Bread

Grain, Dairy, and Refined Sugar Free :)

  • 1 ½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tablespoon honey
  1. Place almond flour, coconut flour, salt and baking soda in a large bowl
  2. Use cusineart hand blender to blend well.
  3. Blend in eggs, oil, honey
  4. Pour batter into a greased Loaf Pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve
 

Thursday, August 9, 2012

Almond coconut biscuits

1 1/2 c almond flour
1/4c coconut flour
1/4 tsp salt
1/2 tsp baking soda
3 eggs

Bake 350
13 min

Thursday, August 2, 2012

Fresh Lemon-Coconut Tea Cookies

Grain and refined sugar free and Vegan

2 c blanched almond flour
1/3 c organic coconut flour
6 T honey
6 T coconut oil
Zest of a lemon
And juice of a lemon
1 c unsweetened finely shredded coconut
Roll into small balls (1T of dough each- press down with thumb)
Bake at 350 for 10 mins
Enjoy!

I'm going to also try limes and oranges too!