Chocolate PB Cupcakes

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Better late than never!  Sorry for the delay in posting this awesome recipe…

This recipe is adapted from my absolute favorite cupcake cookbook, Gluten Free Cupcakes by Elana Amsterdam

Chocolate Peanut Butter Cupcakes

Cupcakes:

1/2 cup blanched almond flour

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 tsp. Celtic sea salt

1/2 tsp. baking soda

4 large eggs, room temperature

2 Tbsp. coconut oil or butter, melted

1/2 cup maple syrup (or agave, honey or coconut palm nectar)

1/4 cup chopped peanuts (for topping)

Filling:

1/2 cup creamy roasted peanut butter (almond butter is nice too!)

1/4 cup maple syrup

1 tsp. vanilla

1/2 tsp. Celtic sea salt

Directions:

Preheat oven to 350° F.  Line 9 muffin cups with paper or silicone liners.

For the cupcakes, in a large bowl, combine the almond flour, coconut flour, cocoa powder, salt and baking soda.  In a separate medium bowl, whisk together the eggs, oil and maple syrup.  Blend the wet ingredients into the dry ingredients with a handheld mixer until thoroughly combined.

For the filling, in a small bowl combine the peanut butter, maple syrup, vanilla and salt and stir until smooth.

To assemble, spoon one tablespoon of the cupcake batter into the bottom of each muffin cup. Next, spoon one tablespoon of filling into each muffin cup.  Divide the remaining batter evenly between the muffin cups covering the filling completely.

Bake for 20-22 minutes or until a toothpick inserted about 1/2″ from the edge of the cupcake (to avoid the filling) comes out with only a few moist crumbs.  Remove from oven and let the cupcakes cool in the pan for 1 hour, then frost with ganache and top with chopped nuts.

Chocolate Ganache:

3/4 cup heavy cream

8 ounces dark chocolate chips or chopped

1 tsp. vanilla

pinch of salt

Place the chocolate in a medium bowl and set aside.  In a small sauce pan, bring the heavy cream to a boil and immediately remove from heat.  Pour over the chocolate and let sit for 5 minutes.  Add the vanilla and salt and whisk together until smooth.  Let the ganache cool to room temp and then place in the refrigerator to thicken, about 15 – 20 minutes.  Store any leftover ganache in a glass container in the refrigerator for up to 3 days.

This post is shared at:

5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, All Gluten Free Desserts, Wednesday Extravaganza

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Glazed Lemon Muffins

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I’m not sure what my problem is with lemon but…I just don’t like the sound of it in my food.  I’m not saying that I don’t like the taste of it once it’s there but recipes like Lemon Bars, Lemon Pie, Lemon Dill Salmon, Lemon Chicken NEVER appeal to me…meaning I would never tear a recipe out of a magazine or order off a menu anything with lemon (or lime, for that matter!) in the title.  Weird, I know.  Especially since I enjoy the taste of pretty much each and every recipe I’ve encountered with those very ingredients!   I rarely make anything lemon or lime either.

According to my mother my dad LOVES lemon desserts, however, he is also a chocoholic (like me) so it never really occurred to me that he would actually want a lemon dessert over chocolate.  So, in honor of Father’s Day I prepared these delicious looking and smelling Glazed Lemon Muffins.  We will see if he is pleasantly surprised with lemon but I will surely have something chocolate prepared as back up!  My mom says they just might be her favorite dessert I’ve prepared…Humm…maybe, just maybe, she is the one who loves lemon desserts because she sure doesn’t like the chocolate ones… 😉

  This recipe is adapted from Kelly’s recipe for Lemon Bread at Primally Inspired.

Glazed Lemon Muffins

Muffins:

3 eggs

2 Tbsp. coconut oil or butter, melted

zest and juice from one lemon (about 1/4 cup)

1/4 cup almond milk

3 Tbsp. maple syrup or honey

1/3 cup coconut flour, sifted

1/2 tsp. baking soda

1/8 tsp. Celtic sea salt

Glaze:

1 Tbsp. coconut oil or butter

1 Tbsp. maple syrup or honey

1 Tbsp. almond milk

zest and juice from 1/2 a lemon (about 2 Tbsp.)

1/4 tsp. vanilla

Directions:

Preheat oven to 350° F.  Line a muffin tin with 6 silicone muffin cups or grease the tin very well with coconut oil.

In a small saucepan combine the ingredients for the glaze, bring to a simmer over medium-low heat.  Simmer for 5 minutes, stirring constantly then remove from heat and allow to cool for 45-60 minutes.

In a large bowl whisk together the eggs, coconut oil, almond milk and maple syrup.  Stir in the coconut flour, baking soda and sea salt. Mix until well combined.  Divide equally between the muffin liners, about 1/4 cup each.  Bake for 20-22 minutes or until the tops are slightly golden and a toothpick inserted in the middle comes out clean.  Allow the muffins to cool in the tin on a wire rack for about 30 minutes.

Remove the muffins from the silicon cups or muffin tin and set on the wire rack, place a piece of parchment paper under the wire rack to catch the glaze drizzle.  Drizzle the glaze over the muffins as desired and then place in the refrigerator to set the glaze for about 30 minutes.

Makes 6 muffins.

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This post is shared at:

5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Wednesday Extravaganza, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, All Gluten Free Desserts

Gooey Sunbutter Brownies

I love to get my Clean Eating Magazine in the mailbox every month…I am totally guilty of immediately opening the magazine to the last page (seriously, every time.) which is cleverly titled “happy ending”…where there is always a “clean” dessert recipe.  Clean Eating Magazine has beautiful recipes that are easily adaptable to most styles of eating be it gluten, grain, dairy or refined sugar-free.  The “happy ending” in this issue uses spelt flour, peanut butter and organic evaporated cane juice which I substituted coconut flour, Sunbutter and a combination of coconut nectar and palm sugar to make it grain, legume and refined sugar-free.

Grain free, refined sugar-free brownies…sounds less than decadent, right?  Not so with this recipe that I adapted from the Peanut Butter Brownie recipe featured in this months (October 2012) Clean Eating Magazine.  These brownies have a “gooey” texture…not too dense,  eggy or cake-like.  The generous swirl of sunflower seed butter adds an extra layer of decadence to these “clean” dark chocolate brownies. Enjoy!

A decadent and guilt-free happy ending to any meal!

Sunflower Seed Butter Brownies

Ingredients:

4 oz dark chocolate (70% or greater)

4 Tbsp. butter or coconut oil

3 large eggs, room temperature

1/4 cup coconut nectar

1 Tbsp. coconut palm sugar

1 tsp. vanilla extract

1/4 cup coconut flour, sifted

2 Tbsp. cacao powder

3 Tbsp. smooth sunflower seed butter, room temperature

Directions:

Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish with coconut oil and line with parchment paper leaving 2 inches hanging over 2 opposing sides.

In a large microwave-safe bowl, combine chocolate and butter.  Microwave on 50% power for 30 seconds.  Stir and cook 30 more seconds; repeat until chocolate and butter melt, being careful not to overcook. (Alternatively, bring a pot of water to a very gentle simmer; place a stainless steel bowl over pot and add chocolate and butter to bowl.  Cook, stirring until melted, 2 to 3 minutes.)

Stir in eggs, coconut nectar, palm sugar and vanilla until combined.  Add flour and cacao powder and stir until just incorporated and no white streaks remain; do not over-mix.

Pour into baking dish, spreading evenly with a rubber spatula.  Working in small dollops (about 1/2 Tbsp. each), dot the surface of batter with Sunbutter.  With a butter knife or spatula, swirl Sunbutter through batter.

Bake until toothpick comes out with only a few crumbs when inserted in center, 15 to 18 minutes.  Transfer to a wire rack and let cool completely, about 20 minutes.  Remove brownies from dish by lifting parchment paper.  Slice into 12 pieces.

Recipe Variations:

  • Substitute your favorite nut butter for the Sunbutter
  • Substitute honey, maple syrup or agave for the coconut nectar
  • Add chocolate chips
  • Add chopped nuts or seeds that complement your favorite nut/seed butter
  • If you are not grain free, omit one egg and sub 1/3 cup quinoa flour for the coconut flour
  • Make in a 12 cup muffin pan, be sure to use paper liners.

This recipe is shared at:

Made From Scratch Mondays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Fight Back Friday, Gluten-Free MondayGluten-Free Wednesdays

Almond Butter Brownie Bites

I love chocolate.  My dad loves chocolate.  We both admittedly have a little problem with chocolate portion control…so we love any recipe for a treat that is small and bite-sized (and therefore “naturally” portion controlled) but still packs a satisfying punch!

This year for Father’s Day I made a variation of this recipe from All Day I Dream About Food and it was a huge hit.  It’s rich and chocolatey and one (ok, maybe two) will satisfy even the biggest sweet tooth.  We have had an unusual few weeks here in Colorado Springs with the Waldo Canyon Fire and my parents have been staying with me due to the evacuations…we decided we needed a sweet treat and these babies fit the bill perfectly…we could enjoy without over-indulging!

Now, when I say “naturally” portion-controlled…that statement can only be true if you don’t eat all of them in one sitting…I’m proud to say that I made these on June 30th and we still have four in the fridge!

Almond Butter Brownie Bites (makes 16)

Brownies:

1/4 cup butter

1/4 cup almond butter

3 oz unsweetened chocolate, chopped

1/4 tsp. liquid stevia

1/2 tsp vanilla extract

1/4 cup coconut flour

2 Tbsp. coconut palm sugar

2 Tbsp. cacao powder

2 eggs

1/2 cup coconut milk

Frosting:

1 oz cream cheese, softened

3 Tbsp. almond butter

2 Tbsp. heavy cream

2 packets stevia (or 2 Tbsp. maple syrup or coconut sugar)

1/4 tsp. vanilla extract

For the cakes, preheat the oven to 280F and grease 16 cups of a mini-muffin pan.

In a medium saucepan, melt butter, almond butter and chocolate together over low heat and stir until smooth. Add stevia and vanilla extracts and stir until thoroughly combined. Set aside.

In a medium bowl, sift together coconut flour, coconut palm sugar and cocoa, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then coconut milk until mixture thins out somewhat and becomes a smooth batter.

Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops.

Bake for 20 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins.

For the frosting, beat cream cheese, almond butter and cream together until smooth. Stir in vanilla and stevia. Pipe or spread onto brownie bites.

Bet you can’t eat just one…

This recipe is shared at:

Slightly Indulgent Tuesday, Fight Back Friday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays

Shredded Flank Steak ~ Ropa Vieja ~ Coconut Flour Tortillas

Ropa Vieja on Coconut Flour Tortillas

Pressure Cooker Shredded Flank Steak

2 pounds flank steak

sea salt

1 large onion, quartered

4 garlic cloves, minced

1 cup chicken broth

Sprinkle flank steak with sea salt.  Place flank steak, quartered onion, garlic and broth in the bottom of a pressure cooker.  Bring liquid to a boil over medium high heat.  Place lid on pressure cooker and cook on high pressure for 20 minutes.  You may need to lower the burner to maintain proper pressure setting.

***Note:  I use a Kuhn Rikon 5 QT Pressure Cooker…If you have a different model cook according to manufacturer’s instructions included with your cooker.***

Remove from heat, release pressure.  Carefully remove lid.  Remove the flank steak to a cutting board and allow it to cool slightly.  Once cool enough to handle, shred the beef with two forks, coarsely chop and set aside.

For Ropa Vieja:

1 large onion, chopped

1 large green bell pepper, chopped

2 tsp. butter or oil of choice

4 garlic cloves, minced

15 ounces chopped tomatoes, undrained (I use Pomi)

2 Tbsp. fresh lime juice

2 tsp. hot sauce

1 tsp. sea salt

1/2 tsp. ground cumin

1/2 tsp. black pepper

In a large skillet, saute chopped onion and bell pepper in butter (or oil) over medium-high heat until tender.  Add minced garlic and saute 2 minutes.  Stir in salt, tomatoes, lime juice, hot sauce, cumin and black pepper.  Cook, stirring occasionally until most of the liquid has evaporated.  Add shredded flank steak to tomato mixture and stir until well combined.  Serve warm on coconut flour tortillas with a dollop of guacamole.

Shredded Flank Steak over sautéed onions and jalapenos with fresh tomatoes and cilantro

For Sautéed Onions and Jalapenos:

2 large onions, roughly chopped

2 jalapenos, seeded and chopped

1 Tbsp. butter or oil

salt and pepper to taste

2 Roma tomatoes, chopped

Fresh cilantro, chopped

In a large skillet, heat butter or oil over medium high heat, saute onions and jalapenos until soft.  Plate onions and jalapenos in a shallow soup bowl, top with shredded flank steak, chopped tomatoes and cilantro.  Serve warm.

Coconut Flour Tortillas

If you haven’t invested in the new Paleo Comfort Foods cookbook yet you are truly missing out…EVERY recipe I have tried has been completely amazing, including this recipe for Coconut Flour Tortillas.

Coconut Flour Tortillas:

1/4 cup coconut flour

8 large egg whites (about 1 cup)

1/4 tsp. baking powder

1/2 tsp. chile powder (optional)

1/2 cup water

butter or coconut oil for frying

Whisk all the ingredients in a large bowl until smooth.  Preheat an 8″ nonstick skillet over medium heat.  Place about 1 tsp. butter or oil in the pan and swirl to coat evenly.  Ladle 2-3 Tbsp. of batter in the pan, tip the pan from side to side to get a thin layer of batter across the entire surface.  Once the first side is golden brown, use a very thin spatula to flip over to the opposite side again cooking until golden brown.  Remove the tortilla to a wire rack and repeat the entire process beginning with the oil or butter.  This recipe makes about 8 tortillas.  I like mine a bit thicker than a regular tortilla but you can add more water to make the batter thinner which will yield a thinner tortilla.

This recipe is shared at:

Fight Back Friday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

Banana Walnut Pancakes

Banana Walnut Pancakes with Maple Syrup

Sometimes you just gotta have pancakes.

Well, I do anyways.  I’m sure I’ve mentioned before that breakfast is my favorite meal of the day…no matter what time I eat it!  I don’t make pancakes all that often, usually only for a special occasion breakfast (think…birthday or holiday) but tonight I just felt like having a comforting meal.  Shannon at Nourishing Days has created the absolute best recipe for Fluffy Coconut Flour Pancakes I’ve ever tried…I’ve made this recipe dozens of times using both coconut milk and heavy cream and they always turn out great!  Below I’ve posted the recipe I use regularly, which is her original recipe halved with a touch of cinnamon added.  If you do have leftovers they freeze well.  My favorite topping for pancakes or waffles will always be maple syrup, bananas and walnuts, I rarely stray from that combo but you could top your pancakes with anything you like…or they are even great with just a dollop of butter or drizzle of coconut butter!

 Coconut Flour Pancakes (makes 6-8 pancakes)

2 eggs

1/2 cup coconut milk or heavy cream

1/2 Tbsp. coconut nectar or honey (optional)

1/2 Tbsp. vanilla

1/4 cup coconut flour

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. sea salt

coconut oil or butter for the pan

  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and sweetener.
  2. In a medium-sized bowl combine coconut flour, baking soda, cinnamon and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

This recipe is shared at:

Gluten-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Fight Back Friday

Cinnamon Swirl Raisin Bread

Cinnamon Swirly Goodness

When I was growing up my parents were somewhat “hippy-ish” which meant there were a lot of bran muffins and carob in our fridge.  My elementary school best friend (Regina) had parents that were from the country (East Texas) which meant biscuits, gravy and Wonder Bread cinnamon toast!  I’m thankful for my hippy parents because they taught me the importance of living healthy and eating clean…although we have come a long way from those bran muffin days into grain-free lifestyles!  I am equally thankful for all those wonderful memories of eating country meals at my friend’s house.  Regina’s mom sang in the choir at the First Baptist Church and Sunday mornings were usually pretty busy so it was always the morning for a quick breakfast of oven-toast.  Cheese or Cinnamon-Sugar were our choices.  I usually had one of each, the cheese toast was a slice of white bread with a square of American cheese toasted under the broiler until it was bubbly and crispy on top…the cinnamon-sugar was the same white bread buttered and sprinkled with a mixture of cinnamon and white sugar also broiled until toasty.  Both were pleasantly crispy on the top while the bottom was still that white bread soft doughy texture since they didn’t get flipped in the oven…it kind of makes my throat close up with the thought of it now but I do remember it tasting and smelling so yummy.  There is just something so comforting about the smell of cinnamon swirling through the house…especially when it’s coming from the oven!   Now, I don’t eat sweets all that often anymore but for some reason I had a hankering for cinnamon toast…I had a freshly baked loaf of Elana’s Pantry Paleo Bread in the freezer that I could have easily doctored up to make cinnamon toast but I was in the mood to experiment so I decided to try to make some Cinnamon Swirl Raisin Bread.  Well, it was a success, the bread has a nice texture warm out of the oven and in my opinion, even better toasted under the broiler and topped with a pat of pastured butter!  I started with a base of Elana’s Pantry Paleo Bread with a few modifications and then added the swirl of cinnamon, coconut nectar and raisins.  As you can see from the photo the raisins kind of sank to the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don’t sink.

Cinnamon Swirl Raisin Bread

(yields 12-16 slices)

Base Bread Dough:

1 cup blanched almond flour

1/2 cup pecan meal

2 Tablespoons coconut flour

1/4 cup flax meal

1 1/2 teaspoons baking soda

5 eggs, room temperature

1/4 cup coconut oil, melted

1 Tablespoon apple cider vinegar

Cinnamon Swirl:

1/4 cup honey, maple syrup or coconut nectar

1/2 cup raisins, lightly coated in coconut flour

1 Tablespoon cinnamon

1 teaspoon coconut oil, melted

Preheat oven to 350 degrees F.  Grease a small loaf pan (I use a Magic Line 7.5 x 3.5 Loaf Pan) with coconut oil and set aside.  Place almond flour, pecan meal, coconut flour, flax meal and baking soda in the bowl of a food processor and pulse to combine.  Add eggs, coconut oil and apple cider vinegar and pulse until well combined scraping down sides once or twice.  In a large bowl mix together sweetener, cinnamon and 1 teaspoon of coconut oil until smooth, add raisins.  Gently fold in bread dough until just combined but also still a little swirled together.  Scoop mixture into prepared loaf pan and smooth the top with the back of spoon.  Place in middle of oven and bake for 30 minutes.  At the 30 minute mark check the loaf…sometimes this bread has a tendency to rise and separate on one side…if this happens I use a hot pad to press the top down evenly so it is flat.  Bake for 10 – 15 additional minutes.  Remove from the oven, run a butter knife around the edges of the loaf pan then cool in the pan for 10 minutes.  Remove from pan and finish cooling on a wire rack.  Slice and serve or wrap in parchment paper and store in an air tight container or gallon size zip top bag.

This recipe is shared at:

Fight Back Friday

Make Ahead Monday

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday

Gluten Free Wednesday, Allergy-Free Wednesdays

Pumpkin Pecan Pie Muffins

Pumpkin Pecan Pie Muffins

Fall is my favorite time of year.  I love the bright colors outside when the leaves begin to change, the warm smells in the kitchen of seasonal vegetables roasting and the crisp feeling of the chilly air when taking the dog for a walk in the afternoon sunshine…oh and November is my birthday month (only child syndrome!).  Growing up everyone in my family loved Pumpkin Pie with Cool Whip at Thanksgiving…not me, I was a Pecan Pie and vanilla ice cream girl.  My taste for all things pumpkin didn’t develop until later in life but now I simply cannot get enough of it…pumpkin pancakes, pumpkin bread, pumpkin cookies, pumpkin muffins, pumpkin pie…the list is practically endless.  Several years ago I found a recipe for the ultimate Thanksgiving dessert, Pumpkin Pecan Pie…it’s my new favorite but since following a paleo/primal diet I haven’t tried to adapt the recipe yet (don’t worry, the recipe WILL be adapted and posted before Thanksgiving this year!).  I started my fall baking this season with these wonderful Pumpkin Pecan Pie Muffins…they are fruit sweetened, dairy free and great for breakfast, snack and even dessert!

Pumpkin Pecan Pie Muffins

Makes about 24 muffins

2 large ripe bananas

1/2 cup medjool dates, pitted and soaked (about 6-8 dates)

5 eggs

1/2 cup pumpkin puree (canned or fresh roasted)

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

1 /2 cup coconut flour

1/4 cup ground flax seeds

1 teaspoon baking soda

1/4 teaspoon salt

1 Tbsp pumpkin pie spice (or more/less according to your taste)

1/2 cup of pecans, chopped

24 pecan halves (optional, for topping)

  1. Preheat oven to 350 degrees F.  Line muffin tins with paper liners or grease well with coconut oil.
  2. Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
  3. To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil.  Puree until smooth.
  4. Sift all dry ingredients together in a separate bowl.
  5. Add wet ingredients to the dry and stir until there are no lumps.
  6. Stir in chopped pecans.
  7. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter).
  8. Place one pecan half on top of each muffin.
  9.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  10. Let cool completely on rack before serving.

Recipe Tips…

  • If you don’t have pumpkin pie spice add: 2 tsp. cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves instead
  • You could omit the coconut oil and add and extra 1/4 cup of pumpkin
  • Make these an even more decadent dessert by adding 1/2 cup 70% (or greater) dark chocolate chips or cacao nibs for a completely sugar-free recipe
  • Top with a dollop of whipped coconut cream or if you tolerate dairy a dollop of fresh whipped cream

Enjoy the taste of pumpkin pecan pie everyday, guilt-free!

This recipe is shared at:

Fight Back Friday

Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday

Gluten-Free Wednesdays, This Chick Cooks

Grain Free Honey Graham Crackers

On the cooling rack...

Sometime life just calls for a treat!

What is better on a cool summer evening than graham crackers, chocolate and toasted marshmallows?  Yep, you guessed it homemade S’mores!  Well, almost anyways.  I’m in the process of perfecting my recipes and I believe that step one, the graham, is ready for a test drive…next up will be the marshmallows (coming soon!).

Waiting for a topping...but equally tasty plain!

This recipe is gluten-free, grain-free and refined sugar-free but definitely not TASTE-free!

Honey Graham Crackers

1 3/4 cup coconut flour

1/2 cup almond flour

1/2 tsp salt

2 tsp baking powder

1 Tbsp cinnamon

3/4 cup organic grass-fed butter, softened (or coconut oil**)

1/4 cup honey

1/4 cup coconut palm sugar

2 Tbsp yacon syrup (optional)

1 Tbsp vanilla

3 pastured eggs, room temperature

Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

Sift together all dry ingredients except coconut palm sugar.  In a stand mixer cream softened butter and coconut palm sugar, once thoroughly combined add honey, yacon syrup and vanilla.  Blend until creamy.  Add eggs one at a time until incorporated, add dry ingredients to wet in small batches until smooth dough forms.  The mixture may be a bit crumbly but it will hold together nicely when you roll it out.  Divide mixture between the two cookie sheets, place a piece of parchment or waxed paper on top of the dough and roll out to about 1/8″ thick.  Cut with a pizza cutter into your desired size cracker and them score with a fork.  Bake for 20-22 minutes, rotating the cookie sheet halfway through cooking time.  Remove from oven and cool on the cookie sheet for 10 minutes (no longer than this or they will get soggy on the bottom) then slide the parchment directly onto the cooling rack until the crackers are completely cool.  Break apart and top as desired!

**If using coconut oil make sure it is soft but still solid, in the summer you may need to put it in the fridge for a while.

All we need now is a campfire and toasted marshmallows...

I hope you enjoy these little golden treats as much as I do!

The topping possibilities are endless.   Here are some of my favorites…

chocolate and marshmallows

peanut butter and honey

almond butter and raspberry jam

sweetened ricotta cheese and walnuts

cream cheese

This post is shared at:

Slightly Indulgent Tuesday

Tasty Tuesday

Gluten-Free Wednesdays

Real Food Wednesdays

Fight Back Fridays

Banana Muffins and Mini-Cakes

Banana Mini-Cakes with Chocolate Chips

Hello, my name is Andrea and I am a sugar addict.

It has taken me several years of intense struggle to finally admit that I have a real problem with sugar.  I stopped eating all kinds of refined sugars about 4 years ago (along with gluten and soy) but I have intermittently experimented with agave nectar, maple syrup, honey and more recently coconut sugar.  You see, I love dessert and really felt like I couldn’t live without it…so I adapted every recipe I craved into a “healthier” version using natural sugar substitutes.

However, as I am living a “cleaner” primal lifestyle these days, no gluten, soy, refined sugar or grains I find that even the “natural” sugars sometimes bother me.  And when I say bother what I really mean is that they tend to make me a wee bit of a crazy person!!!!  It’s like a drug to me as it is for many people.  My saving grace is that my will power (I like to use that term way better than saying my obsessive-compulsive tendency) doesn’t allow me to over-indulge in the desserts I make, I only experience the mental torture…

Whew, now that I’m past the denial stage…I will admit that I still like to enjoy sweet treats on occasion which has led me to seek out desserts and baked goods that are fruit or stevia sweetened.  I visit the blog What I Crave regularly and to my delight found a recipe for Date Sweetened Banana Bread.  I made this recipe into muffins and a few heart-shaped mini-cakes (with mini chocolate chips added).  These muffins have the perfect texture and sweetness, they are wonderful with a pat of homemade butter or a schmear of cream cheese.  I like to have them for breakfast or as an afternoon snack with a nice cup of coffee or tea.

Muffins and Mini-Cakes

Date Sweetened Banana Muffins

Makes 18-24 muffins

3 ripe bananas

1/2 cup medjool dates, pitted (5 – 6 dates)

5 eggs

1/2 cup butter or coconut oil, melted

1 /2 cup coconut flour

1/4 cup ground flax seeds

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

pinch of nutmeg

1/2 cup of pecans or walnuts, chopped

1/2 cup mini chocolate chips (optional)

  1. Preheat oven to 325 degrees F.  Line muffin tins with paper liners
  2. To a blender add two peeled bananas, pitted dates, eggs, and melted butter or coconut oil.  Puree until smooth.
  3. Sift all dry ingredients together in a separate bowl.
  4. Add wet ingredients to the dry and stir until there are no lumps.
  5. Chop the remaining banana and add to batter along with the nuts and chocolate chips (if using).
  6. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter).
  7.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  8. Let cool completely on rack before serving.

Banana Muffins

Enjoy this wonderful recipe and check back often for more “sugar-free” treat recipes. 

 Remember…Life is too short to not have dessert!

This recipe is shared at:

Slightly Indulgent Tuesday,  Tasty Tuesday & Tempt My Tummy Tuesday

Gluten-Free Wednesdays

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