Apple Cinnamon Cupcakes, with Maple Frosting!

Cinnamon-Caramel Cupcakes

Preheat Oven to 375.
{makes 9 cupcakes}

3/4 cup of Almond Flour.
3 Tbsp. Tapioca Flour.
1 Tbsp. Coconut Flour.
(or, just 2 Tbsp. of Coconut Flour instead of the above two)
3 Eggs.
1/3 cup of Homemade Applesauce.
1 tsp. Cinnamon.
tiny pinch of Ginger.
1/2 tsp. Baking Soda.

Mix all dry Ingredients.
Whisk Eggs.  Whisk in Applesauce.
Combine.
Bake for 14 to 16 minutes.


Maple Frosting.
1/2 cup of Sifted Powdered Sugar, plus more as needed.
{Whole Foods 365 Brand is made without cornstarch!!}
1/4 cup of Palm Shortening.
1-2 Tbsp. of Maple Syrup.


Whisk palm shortening until fluffy and light, slowly add in powdered sugar and the maple syrup....add more sugar or syrup as needed until its a perfect consistency.
Enjoy!

Chocolate Coconut Flour Cupcakes.

I frequently switch around recipes I find on the website Elanas Pantry....
This is the recipe I followed:
http://www.elanaspantry.com/chocolate-cupcakes/
I love her Coconut Flour Chocolate Cupcake recipe, but I changed it a bit and below is the recipe I use.  I don't like Grapeseed Oil & I like Honey, rather than Agave.
I topped it with just a simple quick Chocolate Frosting....

Preheat Oven to 350.

Recipe makes 7-8 cupcakes.

1/4 cup Coconut Flour.

2 Eggs.

1/4 cup Cocoa Powder.

1/2 tsp. Baking Soda.

1/2 cup Applesauce.

1/4 cup Honey.

1/2 tsp. Cinnamon or Vanilla Extract.

Whisk Eggs with Honey & Applesauce.

Sift together the Coconut Flour, Cocoa Powder & Baking Soda.

Combine Flour & Egg mixture; add in cinnamon or vanilla.

Bake for about 16-20 minutes.

Frosting:

1/2 cup Sifted Powdered Sugar.

{Whole Foods 365 brand makes one with NO cornstarch!!!}

2 Tbsp. Melted Chocolate Chips; or

2 tbsp. of Cocoa Powder.

few tsps. of Coconut or Almond Milk (or water works also)

 as needed until desired consistency.

Enjoy!

Almond Flour Honey/Fig Cake.

I was looking for an alternative fig recipe for the Jewish Holidays.

I decided to just throw some ingredients together and hope it would work.

It did - and this cake was wonderful, especially cold.

{makes 1 small-ish loaf cake}

1/2 cup Almond Flour.

1 Tbsp. Coconut Flour.

2 Eggs.

1/2 cup Applesauce.

3 Tbsp. Honey.

1/2 tsp. Baking Soda.

All Natural Fig Jam.

{I used Braswell's Select brand}

Preheat Oven to 350.

Spray Loaf Pan with Coconut Oil.

Combine all ingredients except Fig Jam.

Bake for about 25 minutes.

I cut the loaf into 3 pieces and layered it with warm Fig Jam;

then added some Fig Jam to the Top.

Refridgerate and allow all the flavors to combine.

Enjoy!

Breaded Zucchini Balls.

3 medium Zucchini Shredded and Dried off with a Paper Towel.
1 Tbsp. Each of Fresh Parsley and Basil.
1 Egg.
pinch of Sea Salt, Cumin and Pepper.
1/4 cup of Brown Rice Bread Crumbs or Almond Meal Flour.
1/4 cup of Crumbs set aside to Roll Balls in.

Mix all ingredients together.  Roll in the Crumbs.
Preheat Oven to 375.
Spray a Baking Dish with Coconut Oil Spray and Set aside.
In a pan with some Coconut or Olive oil, gently, on low heat, brown the outside of the Zucchini Balls....then transfer them to the baking dish and bake for about 30 minutes...Enjoy.

All Natural, no Sugar, Peppermint Patties.

Just Pure, Simple Ingedients....

3 Tbsp. Nutiva Coconut Manna (Coconut Butter)
2 Tbsp. Coconut Oil
2 tsp. Pure Peppermint Extract
1/3 cup of 75% Pure Dark Chocolate, milk and sugar free.

Whisk together the first 3 ingredients until blended.
Let mixture sit on counter or in fridge until thickened, but not hard.

Melt Chocolate.

I piped the Filling onto a plate lined with Parchment Paper and froze them to get them nice and firm and easier to work with.
Using 2 forks, dip in Chocolate, place on parchment paper and let cool in fridge.

I love these.  Coconut Manna Creamy Coconut is 100% pure, dried coconut flesh and contains both Fiber and Protein.  These are Delicious and even better than the Powdered Sugar version I had been making.

Blueberry Cake

Blueberry Cake

2 Large Eggs
1 Cup of Almond Flour
1 tsp. of Vanilla
1/2 tsp. of Baking Soda
1 Tbsp. of Lemon Juice
1 tsp. Lemon Zest
1/2 Cup of Frozen Blueberries
2 Tbsp. Coconut Oil
2 Tbsp. of Maple Syrup or Honey
(I used Wild Maine Blueberry Syrup) 

Preheat Oven to 325.
Spray Cake Baking Pan
Seperate the Egg Whites from the Egg Yolks.
Whisk the Almond Flour and Baking Soda and set aside.
Whip the Egg Whites with a hand mixer until just before stiff peaks would form.
Whisk the Egg Yolks with Syrup or Honey, Coconut Oil, Vanilla, Lemon Zest and add the Lemon Juice last.
Gently fold together the two egg mixtures.
Combine Egg mixture with Flour.
Fold in the Blueberries.
Pour into Cake Pan.
Bake for 20-22 minutes.

The taste and texture of this cake is excellent.  It tastes wonderful as it is without any frostings or crumb toppings.  :)

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

Almond Flour Marble Biscotti

Chocolate/Vanilla Biscotti

2 eggs.

1/4 cup Sweetener {honey, sugar}

8 Tbsp. of Palm Shortening.

1 1/2 tsp. Vanilla Extract.

3 1/2 cups of Almond Flour.

1/2 tsp. Baking Soda.

1 tsp. Cinnamon.

1 - 2 Tbsp. of Cocoa Powder. {if making chocolate}

I found this recipe on another website and slightly altered it.  They used Butter, I can not, so I used Palm Shortening, which is what helped give these a nice texture. 

I also actually only made 1/2 this recipe and then divided that in half and made 1/2 vanilla, 1/2 chocolate.  I prepared the dough the same way as below, but just sort of gently folded the two together to "Marble" it.

Preheat Oven to 325.

Generously spray the baking sheet with Coconut Oil Spray.

Whisk dry ingredients in a bowl {do not add the Cocoa yet}

In another bowl, beat the palm shortening until fluffy.  Add in the sweetener (if using any) & the vanilla.

Whisk the eggs in a seperate small bowl.

Combine all the ingredients and form a dough.

Seperate into 2 - add 1 Tbsp. of Cocoa Powder to one to make the Chocolate one.

Kind of twist the two together to make the Biscotti.

(kind of like a flattened down log)

Bake for 20 minutes at 325.

Take out of oven and slice into "biscotti" slices, and turn oven temperature down to 275.

Bake the slices on their sides, for about another 15 minutes.

 Enjoy!

***I loved these so much, I made them again.  I added 3 Tbsp. of sugar and the zest of 2 lemons, which I  added to the vanilla dough.  And then added some zest also to some Chocolate that I piped on top of the Biscotti.  The Lemon flavor is amazing.*** 

Almond Flour Apple Crumb Cake

I have been reading through 'Cooking for Isaiah' by Silvana Narvone, and fell in love with her recipe for this Crumb Cake.  I made some adjustments using ingredients I prefer; and this cake is so good!!  Her book is a must read!!!  http://www.barnesandnoble.com/w/cooking-for-isaiah-silvana-nardone/1100733118


Apple Brown Sugar Crumb Cake

1 ½ cups Almond Flour
2 Tbsp. Arrowroot or Tapioca Powder
3 eggs
1/3 cup of Brown Sugar/White Sugar Mixed together.
pinch of salt
½ tsp. vanilla extract
2 ½ tsp. Baking Powder
2 tsp. Cinnamon
2 Tbsp. Coconut Oil
1 tsp. Cocoa Powder
4 small apples or 2 regular sized apples.
(peeled, cored, sliced)

Preheat Oven to 375.
Spray Spring form Pan with Coconut Oil Spray.
Whisk together Dry Ingredients. (except for ½ tsp. cinnamon, cocoa powder)
Whisk 1/2 sugar mixture, eggs, vanilla.
In small bowl, mix coconut oil, other ½ of sugar, cocoa powder & ½ tsp. cinnamon.
Mix Dry and Egg mixture together.
Pour ¾ of mixture into Spring form Pan.
Place apples gently on top of mixture.
Sprinkle with sugar, cinnamon, cocoa, coconut oil mixture.
Gently spoon the rest of the mixture on top of the cake.
Bake for 30 minutes.
Enjoy.

Almond Flour Peanut Butter Cupcakes w/ "Buttercream" Frosting.

....not sure where I found this recipe....but I make these often and love them!!!

Peanut Butter (or Almond Butter) Cupcakes:
1/2 cup Applesauce.
1/3 cup Peanut Butter.
3/4 cup almond flour.
1/3 cup coconut flour.
2 eggs.
2 Tbsp. Honey or Agave, or none.
1/2 cup unsweetened Coconut Milk.
1/2 tsp. Baking Soda.

Preheat oven to 350.
Whisk the eggs, coconut milk and honey in a bowl.
Slowly whisk in the applesauce and peanut butter.
Whisk all the dry ingredients in another bowl.
Combine dry ingredients with the egg mixture, gently.
Bake at 350 for 22 minutes.
Makes a dozen deliciously light Cupcakes!


Chocolate "Buttercream" Frosting 
1 cup Powdered Sugar.
2 Tbsp. of Coconut Milk or Water, added a little at a time.
1/4 cup Palm Shortening.
3 Tbsp. of  Cocoa Powder.

Whisk together the Powdered Sugar and Cocoa Powder....in a seperate bowl, whisk together the Palm Shortening until soft and fluffy, then slowly add in the sugar/cocoa mixture, alternating with Tbsp. of milk/creamer until it is all fluffy and "butter"-creamy!!

Almond/Coconut Flour Rich Chocolate Cupcakes.

Cupcakes:
2 apples peeled, cored, diced.
(honey crisp apples add the perfect sweetness)
3/4 cup almond flour.
1/4 cup coconut flour.
2 eggs.
1/4 cup pure honey.
1/3 cup coconut milk.
1/2 tsp. baking soda.
3 Tbsp. - 1/4 cup cocoa powder.
pinch of cinnamon.

Preheat oven to 350.
In a small saucepan, heat up the apples.
Let apples cook on medium heat for about 5 minutes, until softened.

Whisk together all dry ingredients in a large bowl and set aside.
Whisk the eggs, coconut milk and honey in another bowl.
Puree the apples in a blender. 
Combine dry ingredients with egg mixture, then add the applesauce mixture.

Bake at 350 for 25 minutes.
Makes a dozen beautiful cupcakes!

Frosting:
Very, very Simple, & so good!!
about 1/4 cup of Powdered Sugar (Whole Foods 365 Brand).
2 Tbsp. or more of Cocoa Powder.
1 Tbsp. or more Coconut Oil; or Palm Shortening.
Whisk all the ingredients in a bowl - it will look like there is not enough milk, but keep whisking, it all comes together.