Tag Archives: Coconut Flour Baking

Carrot Cake Quick Loaf – Grain Free

Moist and delicious Carrot Cake Quick Bread? Yes, please! This quick bread recipe is grain and dairy free and lower in carbs. It has chopped crystallized ginger sprinkled on the top, raisins in the batter, and is sweetened with pure maple syrup! There are plenty of carrots and the warm spices of classic carrot cake! I like to snuggle up with a piece of this and a good book or my favorite Netflix series!

Carrot Cake Quick Loaf

The batter blends up quickly in a food processor, so there is no need to grate the carrots, which can be tedious. Line your baking pan with parchment to lift the loaf right out of the pan and have an easy clean up!

Carrot Cake Quick Bread Loaf

sliced carrot cake loaf

Carrot Cake Loaf

Preheat your oven to 325º degrees. Grease a 5″ x 7″ Loaf Pan and line it with parchment. I like to cut a piece to fit the long sides of the pan with some extra over the edges so I can simply lift it out of the pan. See photo below.

Ingredients:

3 Cups of Chopped Raw Carrots

6 Eggs

1/2 Cup plus 2 Tablespoons of Coconut Flour, scooped and leveled (I use this brand)

1/4 Cup of Apple Butter

1/2 Cup of Raisins

1/3 Cup of Avocado or Coconut Oil

1/4 Cup of Pure Maple Syrup

1 Teaspoon of Pure Vanilla Extract

2 Teaspoons of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Mace or Nutmeg

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/4 Cup of Candied Ginger, Chopped (omit for very strict Paleo as there is a bit of sugar here)

Directions:

Using a food processor with a blade, chop the carrots, processing until they are a crumble consistency. Add the eggs and blend until pureed with the carrots. Add the Coconut Flour and remaining ingredients, except the crystallized ginger for the top, and process for about two minutes, scraping the sides of the bowl a couple times with a rubber spatula. The coconut flour will start absorbing the liquid and be a nice cake-like batter. With a rubber spatula, scrape all the batter into your prepared loaf pan, and rap the pan on your counter a couple times to level the batter somewhat. Take your crystallized ginger and sprinkle it on the top of the batter. Bake in the oven for 1 hour 30 minutes keeping a close eye on the bread at the end. It is done when the loaf springs back in the center when touched with your finger.

Remove from the oven, and cool for ten minutes in the pan. Then, remove the loaf from the pan and cool completely on a wire rack before slicing.

Enjoy!

Grain Free Carrot Cake Loaf - Grain Free with Raisins, Maple Syrup and Crystalized Ginger! Paleo, Gluten and Dairy Free

Chocolate Chip Cranberry Orange Biscotti

Biscotti is my all time favorite cookie! They just go so well with coffee. I like to munch on biscotti when I play cards with friends. What’s your favorite card game? Mine is Euchre. I hope you still take time to play cards if you enjoy it! It seems harder to find the time anymore, but always leaves me feeling happy and connected. Here’s a great recipe for a cookie with holiday flavors, but you can enjoy it anytime of year.

Chocolate Chip Cranberry Orange Biscotti On a Plate with a Pug Mug - Grain Free

It is made grain free with coconut flour and has heart healthy olive oil in it.

Chocolate Chip Cranberry Orange Biscotti

Note: If you are eating strict SCD Low FodMap, substitute chopped pecans or walnuts for the chocolate chips.

Ingredients:

1/2 Cup of Coconut Flour, scooped and leveled

2 Eggs

1/4 Cup of Olive Oil

1/4 Cup of Honey

1/3 Cup of Enjoy Life Dark Chocolate Chips (here is the link for Amazon, but they are available at many grocery stores as well)

1/4 Cup of Apple Juice Sweetened Dried Cranberries (I use these)

Zest of one Organic Orange

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions: Preheat your oven to 350°F.

In a medium mixing bowl, add the eggs, honey, vanilla, orange zest and olive oil. Beat with a hand held mixer for one minute. Sift together the coconut flour, baking soda and salt, then add it to the wet mixture. Beat for two minutes until the batter begins to thicken. Then, fold in the cranberries and chocolate chips, distributing evenly.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Chocolate Chip Cranberry Orange Biscotti Dough

Chocolate Chip, Cranberry Orange Biscotti Dough Log

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Baked Biscotti Log

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Biscotti Ready For Second BakePlace the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Chocolate Chip, Cranberry Orange Biscotti Paleo

Store in an airtight container after cooling. Enjoy!

Chocolate Chip Cranberry Orange Biscotti - Grain Free and Paleo

 

 

Banana Walnut Muffins

Looking for an easy, no added sugar, healthy, grain free muffin? These Banana Walnut Muffins are sure to please! All you need is a food processor and a few ingredients. They are moist and have the perfect crumb. The sweetness comes from whole food – dates and banana. I like to make a double batch and freeze half for a quick and easy school day breakfast for the kids. Just thaw in the microwave.

Banana Walnut Muffins

Banana Walnut Muffins (Grain Free, Paleo)

Banana Walnut Muffins

To Begin:

Preheat your oven 350º degrees.

Ingredients:

2 Cups Cubed Zucchini (about 2 medium or 1 large)

1 Ripe Banana (with black spots)

1/2 Cup Coconut Flour

4 Medjool Dates, pitted

1/2 Cup Hot Water

2 Eggs

1 Teaspoon Pure Vanilla Extract (no additives)

1/2 Teaspoon Baking Soda

1/3 Cup Raw Walnuts

To Make The Muffins:

Line a 12 cup muffin pan with muffin liners.

Soak the pitted dates in the 1/2 cup of hot water for ten minutes. Meanwhile cube your zucchini and assemble the rest of the ingredients. Place the dates and soaking water in the food processor and puree together. Add the zucchini and banana and thoroughly puree. Add the eggs, coconut flour, vanilla and baking soda and puree until thoroughly blended and coconut flour has absorbed some of the liquid and it is the consistency of cake batter.

Using a muffin scoop or a 1/4 cup measuring cup, fill the muffin liners with the muffin batter. Top with walnuts, dispersing evenly. Bake in a 350º degree oven for 40 minutes. Remove from the oven and cool in the pan for ten minutes before placing on a wire cooling rack.

Enjoy these delicious muffins! They are less than 100 calories each and full of healthy ingredients you can feel good about.

Makes 10 Muffins

muffin practice

 

Eat Your Nutrients!

Eat Your Nutrients!

 

 

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