Chocolate Chip Scones

Chocolate Chip Scones

1 cup of Almond Flour
2 Tbsp. of Coconut Flour
1 Egg
1 Tbsp. Honey
1/2 tsp. Baking Soda
2 Tbsp. Lemon Juice
Zest of One Lemon
1/4 tsp. of Vanilla Extract
2 Tbsp. Coconut Oil
about 1-2 tbsp. of Dark Chocolate Chips

Preheat Oven to 375.
Spray Baking Sheet with Coconut Oil Spray.
Combine Flours, Baking Soda and Chocolate Chips.
Whisk Egg, add vanilla extract, lemon juice and zest.
Add egg mixture and softened coconut oil to flour and lightly knead together.
Flatten dough out about 1/2 inch thick and cut into shapes desired.

Bake about 10-12 minutes.

Almond Flour Easter "Bread"

Almond Flour Easter Bread.

Easter Bread Ingredients
gluten, grain, lactose and yeast free.

½ cup Arrowroot Powder/Starch
1 ¾ cups Almond Flour
2 Tbsp. Coconut Flour
¼ cup Coconut Oil
3 Tbsp. Pure Honey
2 eggs + 1 egg yolk
1 tsp. Baking Soda
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Fresh Lemon Zest

Preheat Oven to 350.
Spray a Springform Pan with Coconut Oil Spray.
{I only have a 9 inch one; I think this might be better in a smaller pan...}

Combine the Arrowroot Powder, Almond & Coconut Flours in a Bowl.
In another bowl, whisk together the Coconut Oil, Lemon Zest & Honey.
Using a hand held mixer or blender, whip together the eggs until nice and fluffy. 
Fold the Oil mixture into the Flour mixture, then fold in the eggs until everything is blended together nicely.
In a small bowl, combine the lemon juice and baking soda {it will fizz up}...and fold that into the batter.  This is my alternative to using Baking Powder and Yeast; it works.
Pour into pan and bake immediately.

Bake for 25-30 minutes.
**about 15 minutes into baking, I added a mixture of about 2 Tbsp. of honey mixed with some lemon zest to the top of the "bread".**

Coconut Flour Red Velvet Cupcakes.

Red Velvet Cupcakes.

1/3 cup Coconut Flour.

2 Tbsp. Cocoa Powder.

1 tsp. Lemon juice.

1/2 tsp. baking soda.

3 eggs.

1/4 cup sugar.

1/3 cup pureed cooked beets.

1/4 cup of Coconut Oil or Applesauce.

Preheat Oven to 375.

Line only 9 cupcake sections of pan.

Whisk Dry ingredients.

Whisk Wet ingredients.

Combine.

Fill only about 1/3 - 1/2 way.

Bake for about 20-22 minutes.

This recipe makes 9 cupcakes, maybe 10.

I served them with Vegan Vanilla Buttercream Frosting.

{whip about 6 Tbsp. Palm Shortening until nice and fluffy.  Add about 1 cup Powdered Sugar (Whole Foods 365 Brand), 1 1/2 tsp. Organic Pure Vanilla Extract and 1 tsp. water.  Add more water if needed by the 1/4 tsp., and more Powdered Sugar if needed until its to your desired taste and texture.  Basically, beat with hand mixer until fluffy and "buttercream" like!}.

Tahini Brownies

Tahini Brownies
{these are just wonderful.  they taste like dark chocolate halavah}

1/2 cup + 2 tbsp. of applesauce warmed slightly and
combined with 1/2 tsp. arrowroot or tapioca powder.
Mix together and set aside.

Whip together
1/2 tsp. baking soda
1/2 cup Tahini
1/4 cup Sugar, Honey, or Agave
3 tbsp. Cocoa


Preheat Oven to 325.
Spray a 8x8 pan with Coconut Oil.
Beat or Whisk together all the ingredients.
Pour into pan.
Bake for about 35-40 minutes.
Let cool completely before slicing.
Enjoy.

Lemon Cookies

Lemon Cookies