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