Tag: Coconut Flour


Feb
2014

Lava Cake with Chocolate Sauce ( Paleo/ Gluten Free/ Grain Free/ Dairy Free)

categories: Cakes & Cupcakes, Grain Free, Paleo

As many of you know, I LOVE CHOCOLATE !!! But you already knew that didn’t you?

With Valentine’s Day on Friday why go out for dinner? The restaurants are going to be ridiculously busy, not to mention expensive. We don’t go out for dinner for Valentine’s. Instead I make a nice dinner and dessert. It is much more romantic and intimate to spend the evening at home.

Put out a nice table cloth, maybe candles, or have a picnic on the floor. I usually bbq steak, but we have had so much snow this year that I can’t get to my bbq. So I will pick from one of my favourites.

Grain Free Cabbage Rolls

Sweet Beef and Veggie Stir Fry

Chicken Wings or Ribs with Honey Garlic Sauce

Goat Cheese Stuffed Chicken

Meat Lasagna

Bacon Wrapped Chicken

Or pick one of your favourites to make. It doesn’t have to be fancy. Just spend the time together!

The best part is to make a great dessert!!!

Grain Free Lava Cake

Lava Cake (Gluten Free/ Grain Free/ Dairy Free/ Paleo)

6 oz. Dark Chocolate(dairy free) Plus 6 extra squares

2 eggs plus 1 egg white

1/3 coconut oil or butter(if dairy is tolerated)

1/4 c. honey or maple syrup

1 tsp. vanilla

1/3 c. apple sauce

2 Tbsp. coconut flour

Preheat oven to 375 degrees.

In double boiler** melt chocolate and coconut oil/ butter. Take off heat; add vanilla.
In another bowl beat eggs and honey, stir in melted chocolate, then apple sauce, then flour.
Grease 6 ramekins with coconut oil and dust with 1/4 tsp. cocoa. Put batter half way up muffin tins. Put in square of dark chocolate, then top up batter. Makes 6 cakes.

Bake for 9-10 minutes, the sides will be somewhat firm but the middle soft.
Let cool 5 minutes. Loosen edges with sharp knife, place plate over ramekin and invert/flip over. Your cake should come out clean, but if it doesn’t just cover it with sauce and no one will know 😉 Top with whipped coconut cream. or caramel sauce or

Chocolate Sauce:

Melt together over low heat:

1/4 c. coconut oil or butter(if dairy is tolerated)

1/4 c. honey or maple syrup

1/4 c. raw cacao or cocoa

1/4 c. milk alternative

Pour sauce over lava cake.

Lava Cake with Chocolate Sauce

I have frozen these. Defrost, warm slightly in microwave or 250 oven for five minutes and cover with sauce.

** If you do not have a double boiler you can use a small sauce pan and a larger metal bowl for the top.

Shared On: Food on Friday, Gluten Free Fridays. Whole Foods Friday, MMM Link Up, Gluten Free Round Up, In and Out of the Kitchen, Gluten Free Wednesdays, Allergy Free Wednesday, Fat Tuesday, Food Allergy Love Fest


May
2013

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Breakfast, Cookies

So one morning I was hungry and didn’t have my usual ingredients to make Smoothie. There are many things that I could have made, but what I really wanted was a cookie… 🙂

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them 🙂

Cranapple Breakfast Cookies 2

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Tasty Tuesdays, Mix It Up Mondays


Apr
2013

5 Minute Chocolate Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Cakes & Cupcakes, Soft Diet
Do you like Chocolate?
I mean really love chocolate??
Sometimes you would just like to rip someones arm off for chocolate???
That would be me… 🙂
I have had this recipe for a few years, but had not tried to flip it to allergy free until now. First try was ok, but a couple more tweaks and the second try was even better… In less than five minutes you can be enjoying nice warm chocolate cake… mmmmmm
5 Minute Chocolate Cake
5 Minute Chocolate Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)
2 Tbsp. gluten free flour mix
1 tsp. coconut flour
4 Tbsp. palm sugar (or desired granular sugar)
2 Tbsp cocoa
1 egg
3 Tbsp. almond milk (or desired milk)
1 1/2 Tbsp. coconut oil or canola oil
1 1/2 Tbsp. unsweetened apple sauce
1 tsp. vanillaWhisk the dry ingredients together in a good size mug. Then add the rest of the ingredients and mix together with a fork.

Put in microwave on high for 2 minutes and 45 seconds. You may have to adjust the time slightly for your own microwave. The cake will rise then set while cooking so leave enough room in your mug.

Give it a couple minutes to set. Then enjoy!
If you have any on hand you can top your cake with some Whipped Coconut Cream 🙂

Apr
2013

Chocolate Cream Pie (Paleo/ Gluten Free/ Grain Free/ Dairy Free/ Vegan/Refined Sugar Free)

categories: Egg Free Baking, Grain Free, Pies, Vegan

So today I decided that I really wanted Chocolate Cream Pie. Now for me to do this I would not only have to figure out a crust, but also figure out the pudding for the filling. Oh my goodness. It turned out great!
I even had it before my dinner… Tee Hee(don’t tell)
I didn’t even wait to make my coconut cream to go on top the first piece.

Chocolate Cream Pie

Chocolate Cream Pie (Paleo/ Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

Crust:
1 1/2 c. almond flour
1 Tbsp. coconut flour
1/2 c. palm sugar (or desired granular sugar)
1/2 c. coconut oil (melted)

Preheat your oven to 325 degrees

Stir almond flour, coconut flour and palm sugar together. Mix in coconut oil.
Press into 9 inch pie plate. Bake for 16-18 minutes or until starting to brown on the edges.
Take out and let cool.

Image

Chocolate Filling:
2 c. plus 2 Tbsp. coconut milk
3/4 c. palm sugar
1/3 c. cocoa
1/4 tsp. sea salt
2 Tbsp. tapioca starch
2 tsp. vanilla

In a small bowl, mix together the 2 Tbsp. of coconut milk and the corn starch; set aside.
Whisk sugar, cocoa and salt together in a medium sauce pan. Whisk in the 2 cups of the coconut milk.
Put pan on medium/low heat, continuously whisking. (Believe me if you stop, you’ll get lumps)
As your mixture starts boil, add in corn starch mixture. Let pudding thicken, then remove from heat. Whisk in vanilla.
Pour chocolate filling into baked pie crust. Put into the refrigerator for at least two hours to cool.

Image

If you would like to, you can top off your pie with Dairy Free Coconut Cream!

Image

This recipe is definitely a favourite of mine!

** I have even made this pie and frozen it. It works great as a frozen dessert!!

*** Just moved sites and can’t figure out how to link nicely yet… Please be patient … 🙂 ****

Shared On: http://www.musingsofahousewife.com/2013/04/gluten-free-weekly-menu-04-08-13.html, http://www.nap-timecreations.com/2013/04/tasteful-tuesday-party-few-photos.html, http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-040913/, http://www.cookingtf.com/traditional-tuesdays-89/, http://poorandglutenfree.blogspot.ca/2013/04/waste-not-want-not-wednesday-25.html?utm_source=Waste%20Not%20Want%20Not%20Wednesday%20link-up&utm_campaign=ef66c78c82-Waste_Not_Want_Not_Link_Up11_11_2012&utm_medium=email, http://www.tessadomesticdiva.com/2013/04/allergy-free-wednesday-62.html, http://glutenfreehomemaker.com/gluten-free-wednesdays-4-10-13/, http://younglivingoillady.com/home/healthy-2day-wednesday-week-96/, http://myculturedpalate.com/blog/2013/04/10/tasty-traditions-22/, http://vegetarianmamma.com/glutenfreefridays-35-is-live-come-share-your-glutenfree-recipes/, http://www.nourishingtreasures.com/index.php/2013/04/08/make-your-own-monday-link-up-48/, Ladies Link Up, Get Him Fed, Foodie Friends Friday