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.

Almond & Coconut Flour Chocolate Chip Cookies...

These taste almost like "real" Chocolate Chip Cookies....just with all natural (and healthier for you) ingredients. 

2/3 cup almond flour
1/4 cup coconut flour
(if using only Coconut Flour, use 1/3 cup of it)
1/2 tsp. baking soda
1 tsp. vanilla extract
1 egg
1/4 cup coconut oil, softened or palm shortening.
2-3 Tbsp. Honey.
2-3 Tbsp. of dairy/gluten free dark chocolate chips

Preheat Oven to 375.
Spray baking sheet with coconut oil spray, lightly.
Whisk Dry ingredients.
Whisk coconut oil and sugar....add vanilla, then egg (slightly whisked as well)...
Mix all ingredients and then mix in the chocolate chips.
Drop by spoonfuls (tablespoon size) onto baking sheet.
Bake for about 12 minutes.

Peppermint Patty

updated February 3, 2011....

made Heart Peppermint Patties for Go Red for Women Day!!

used only Ghiradelli Dark Chocolate, Powdered Sugar &

Pepperming Extract.

Peppermint Patty Recipe

3 cups Confectioners Sugar

3 Tbsps. Palm Shortening or Coconut Oil

Peppermint Extract

Mix everything together until a soft dough forms.

Roll into a log shape

Refridgerate for 30 minutes.

Melt Chocolate.  I used Ghiradelli Chocolate Chips.

Cut dough into pieces. 

Dip into Chocolate....

Place on a flat sheet pan covered with wax paper.

Let cool, or place in freezer.

Hazelnut spread. (a healthier, better for you, version of nutella)

Very Simple. 
I love that this is healthy, has added nutrients and is very similiar to nutella, though maybe not as creamy, but its close enough.

1/3 cup of Cocoa Powder.
1/2 cup (Pacific Brand) Chocolate Hazelnut Milk.
3 tbsp. Agave Nectar.
pinch of salt.
1 tbsp. coconut oil.
1/3 cup of Hazelnut Butter

Put all ingredients into blended until smooth and blended completely.
Enjoy.

Allergy Free Brownies

I altered a recipe I found for Vegan Brownies.  I have made these quite a few times and love them!!

Brownie Recipe.

2 apples; peeled and diced into small pieces.
1 banana; cut into pieces.
2 tbsp. Agave Nectar, or Honey.
1/2 cup of Almond Flour.
1/4 cup of Cocoa Powder.
1/2 tsp. Baking Soda.

Pre-heat oven to 350.

In a bowl, whisk together flour, salt, cocoa and baking soda.
In the blender, put cut up apple, cut up banana and agave.  Blend until smooth.  Add to Flour mixture.  Place in a small baking dish - lightly greased with coconut oil.  Bake for about 15 minutes.  You can add chocolate chips, but you don't really need them.  They are moist & mild in flavor, with hints of the banana and cocoa.

If someone told me a year ago that I could make Brownies that I would LOVE without eggs, chocolate chips, sugar or oil, I would have thought they were crazy! 

Brown Rice Flour Apple Brown Sugar Crumb Cake

I saw this recipe in a Gluten Free/Dairy Free cookbook I am reading called "Cooking for Isaiah" by Silvana Nardone.  I altered it a bit, not using any oil and cutting back on some of the sugar as well.  I love it!!

Recipe:

1 cup + 3Tbsp. of Brown Rice Flour.

2 large eggs (I use Egglands Best Eggs only.)

2 Tbsp. Brown Sugar/ or Honey

2 Tbsp. pure chocolate chips (milk/soy free)

1/2 tsp. vanilla extract

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cocoa powder.

1/2 tsp. pumpkin pie spices

2 Tbsp. coconut oil, melted.

3 apples

I cut up the apples, which I used to replace the oil in the original recipe I saw in the book.  Mashed Bananas would also work. 

Preheat oven to 375.

Cut up the apples, drizzle some lemon juice on them and place them in a small pot to soften - almost to a chunky applesauce consistency.

Lightly spray a springform pan (I used coconut spray oil).

 

I used quite a few bowls, but they were needed and this worked.

 

 In a small bowl, toss together the chocolate chips, some brown sugar, some cinnamon, cocoa powder, pumpkin pie spices, 1 Tbsp. of flour and melted coconut oil.

In another bowl, whisk together the flour and baking soda.

In another bowl, lightly mix together the eggs, than add the water, then add the sugar and then add the apples and vanilla.  Stir into the flour mixture until combined.

Pour the mixture into the pan and sprinkle the chocolate chip mixture on top.

Bake for about 40 minutes, let cool, serve.

Enjoy!!