Tag Archives: Coconut Flour

Chocolate Fudge Grain Free Brownies

Brownies that are very chocolatey, fudgy and grain free is possible! I kept coming back and experimenting with this recipe over the past several months. Initially they were more cakey than fudgy, and my favorite kind of brownie is fudgy. It is finally blog worthy! Maple syrup is the perfect addition for a chocolate dessert. It compliments the chocolate and is a natural sweetener. There is also some cooled coffee in the recipe to amp it up even further. If you are a baker, you will probably know that coffee makes chocolate taste more chocolatey. Finally, for the ultimate moist fudge flavor, I added 2 ounces of an organic 85% Dark Chocolate Bar. I would very happily make these brownies for my grain loving friends and family with confidence! Aren’t they pretty?

Chocolate Fudge Grain Free Brownies

To make this batch of brownies you will use an 8″ x 8″ square pan. It makes twelve generous brownies or nine jumbo ones.

 

Chocolate Fudge Grain Free Brownies

Chocolate Fudge Grain Free Brownies

Preheat your oven to 350º degrees. Line a 8″ x 8″ square baking pan with parchment paper.

Ingredients:

3 Eggs

1/2 Cup of Medjool Dates (soaked in warm water for 5 minutes then pitted)

1/3 Cup of Unsweetened Applesauce

1/4 Cup of Maple Syrup

1/4 Cup of Olive Oil

1/4 Cup of Raw Cacao Powder

1/4 Cup of Brewed Coffee (cold)

3 Tablespoons of Coconut Flour

2 ounces of Dark Chocolate, finely chopped (I used organic 85% Alter Eco Dark Blackout Bar here)

2 Teaspoons of Vanilla Extract

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

Directions: Pulse the dates and eggs in a food processor, then blend until creamy, about one minute.

Add the remaining ingredients, except the 2 oz. of chocolate bar. Blend thoroughly, scraping down the sides of the processor twice. Add the 2 ounces of chopped chocolate and pulse a few times until evenly distributed. You want little pockets of chocolate! Scrape the batter into the prepared square pan. Let sit for ten minutes. Then pop the pan into your preheated oven, and bake for 17 to 20 minutes, until just baked. When you insert a toothpick into the center of the brownies you should have moist crumbs on the toothpick. Don’t over bake.

Cool completely, then slice. Viola! Moist and Fudgy Brownies!

Chocolate Fudge Grain Free Brownies

 

Chocolate Fudge Grain Free Brownies

 

Coconut Flour Orange Quick Bread or Muffins

I am enjoying the Chocolate Chip Banana Muffins I shared so much that I decided to make an Orange Muffin version that can also be made into a loaf, because I like choices!  These healthy muffins are fantastic because the texture is fine and moist and without the grains and refined carbs. When baking with coconut flour, recipes require more liquid, because coconut flour is highly absorbent. So eggs are perfect, because they give the muffins protein and healthy fat from the yolks. Eggs in baking are great for leavening and texture as well.

Coconut Flour Orange Muffins

Coconut Flour Orange Muffins

The orange zest really bumps up the orange flavor, and fresh squeezed orange juice is used to enhance the texture, flavor and brightness of the muffin. I find muffins so cheery when I sit down to relax and read about something exciting like travel or planning a new garden! Hmmmmmm, not sure why, but it puts me in my happy place! 🙂 So here is a photo of the loaf, and keep scrolling for another muffin picture and the recipe!

Coconut Flour Orange Quick Bread

Coconut Flour Orange Quick Bread

 

Coconut Flour Orange Muffins

Coconut Flour Orange Muffins

 

Coconut Flour Orange Quick Bread or Muffins

Preheat the oven to 325º degrees F. Set out a 12 cup muffin pan, or medium loaf pan if making the bread. Line the muffin pan with muffin papers, and if making the loaf, grease the pan and line it with parchment paper.

Ingredients:

6 Eggs

2 Bananas (ripe with some black spots)

1/2 Cup of Coconut Flour

1/3 Cup of Olive Oil (or Coconut Oil)

1/4 Cup of Collagen (optional but great for hair, skin, nails and digestion)

1/4 Cup of Fresh Squeezed Orange Juice

2 Tablespoons of Honey

1 Tablespoon of Orange Zest (make sure you have a fantastic peel for the most flavor)

1/2 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

If making the loaf – Thin Orange Slices including the peel, halved.

Directions: In a food processor, blend the bananas and eggs until no chunks remain and you have a creamy yellow mixture. Add the remaining ingredients, and process for two minutes. Scraping the sides of the processor once. Let the batter sit for 5 minutes. Scoop the batter into 12 muffin cups, or pour into your prepared loaf pan. If making the loaf, add the orange slices on the top decoratively. (See photo)

Bake in your preheated oven for 35 minutes if you are making the muffins, or until the tops spring back when lightly touched with your finger. For the loaf, bake for 65 to 70 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and cool five minutes before removing the muffins or loaf from their pans to cool completely. Well, you can eat a warm muffin, but please cool the loaf completely…..it’s the baker in me. Add some decorative zested orange to the tops of your muffins if desired.

Happy Muffining! I know that’s not a word, but I like it!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

 

Chocolate Chip Banana Muffins (Dairy and Gluten Free)

I have been joking lately that I have a house full of chimps. I have had a difficult time getting a few black spotted bananas to bake with because my family is eating them so fast. I am not sure what has caused this sudden rise in banana consumption, but I am not going to complain too loudly when bananas are being chosen. I simply have learned to hide some so they get a chance to reach that black spotted stage that makes them perfect for baking!

Grain Free Chocolate Chip Banana Muffins

Coconut Flour Chocolate Chip Banana Muffins

I have been craving a chocolate chip banana muffin, and this one fits the bill perfectly. They are simple to whip up in a food processor, have protein from six eggs, healthy fat from olive oil (they make muffins very moist!) are mostly sweetened with bananas and just a touch of honey, and sprinkled with some dairy free chocolate chips. Heavenly! Scroll down for the recipe which makes an even dozen.

Coconut Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins – Dairy Free

Chocolate Chip Banana Muffins (Dairy and Grain Free)

Preheat your oven to 350º degrees F. Line 12 muffin cups with non-stick muffin papers and set aside.

Ingredients:

6 Pastured Eggs

1/2 Cup of Coconut Flour (here)

2 Black Spotted Bananas

1/4 Cup of Olive Oil

2 Tablespoons of Honey

1 Teaspoon of Vanilla Extract

1 Teaspoon of Lemon Juice

1/2 Teaspoon of Baking Soda

1/2 Cup of Mini Chocolate Chips plus more for sprinkling (I use these dairy and gluten free ones)

Directions: In a food processor with a blade attachment, blend the eggs and banana until the banana is smooth. Add in the rest of the ingredients except the chocolate chips and blend for two minutes. Add in 1/2 cup of mini chocolate chips and pulse six times just until the chocolate chips are incorporated but not broken up. Scoop the batter into the prepared muffin cups and sprinkle with some extra chocolate chips. Bake for 20 to 25 minutes in your preheated oven until the tops spring back. Remove from the oven, and cool for five minutes before removing from the pan and cooling on a wire rack.

These keep at room temperature for three days. I only know this because I hid one, otherwise my son would have eaten them all. 🙂

Enjoy your day!

Eat Your Nutrients!

Eat Your Nutrients!

 

Moist and Grain Free Chocolate Chip Banana Muffins

Moist and Grain Free Chocolate Chip Banana Muffins

Vanilla Pear Bread made with Coconut Flour

Looking for a pretty, yummy bread recipe? This pear bread is moist and low in carbohydrates. It has a subtle vanilla flavor and lovely delicate sweetness because of the ripe pears incorporated into the batter. I found that just two tablespoons of honey gave it the perfect sweetness!

sliced-vanilla-pear-bread-coconut-flour

Coconut flour makes really delicious quick breads and cakes, in addition it is low carb and a very good source of fiber. The eggs and olive oil in the recipe bestows the loaf with healthy fat. You need healthy fats in your diet for many reasons, including shiny hair and healthy skin! I don’t know about you, but I am always wanting that! You will need two to three ripe pears for this recipe! Ready? You’re gonna love it!

vanilla-pear-bread-coconut-flour

Vanilla Pear Bread Made with Coconut Flour

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:

6 Eggs

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

1 Cup of Chopped Pear, packed and very ripe

1/3 Cup of Good Olive Oil

1/4 Cup of Grass Fed Collagen (optional but great for skin, hair, nails and gut) (I like this kind)

2 Tablespoons of Local Honey (Clover if Lower FodMap)

2 Teaspoons of Pure Vanilla Extract

1 Teaspoon of Fresh Lemon Juice

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Mace (you may substitute nutmeg, mace is the outside of the nutmeg) (here)

1/2 Teaspoon of Baking Soda

1 Ripe Pear for the Top of the Loaf

Directions:

In a food processor with a blade, put your chopped pear and eggs and turn it on until pureed. Add the Coconut Flour and remaining ingredients, except the pear 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 nicely ripened pear, and cut it into 3/4″ inch slices from stem to bottom. Choose your prettiest two slices and lay them on top of the loaf, gently pressing the pear a bit into the batter, but keep the pear completely visible. Bake in the oven for 55 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.

pear-bread-fresh-from-the-oven

Cool for five minutes, then remove from the pan, and cool completely on a wire rack before slicing!

Eat Your Nutrients!

Eat Your Nutrients!

 

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Pumpkin Dog Treats (Ming Loves Pumpkin, But She Doesn’t Want to Be One)

I thought Ming would be cute in a pumpkin costume when the Trick or Treaters came to the door this year, but she really, really doesn’t like clothes of any kind, especially on her head, can you tell?

Ming Loves Pumpkin, But She Doesn't Want To Be One

Ming Loves Pumpkin, But She Doesn’t Want To Be One

So, to apologize to her for compromising her dignity, I made her some Pumpkin Pup Treats.  She adores them, and gets a little crazy when she hears the bag rattling. Your pup will enjoy these healthy homemade dog treats too, whether they like to dress up or not! If your dog loves to wear costumes or doesn’t, I would enjoy seeing pictures of your pets! E-mail me your pet photos at: sameatshernutrients@gmail.com so I can meet the pets you love!

Pumpkin Pup Treats

Pumpkin Pup Treats

Pumpkin Pug Treats

Preheat Oven 350º degrees.

Ingredients:

1 Cup Organic Pumpkin Puree

2 Pastured Eggs

1/2 Cup Natural No Sugar Peanut Butter

1/2 Cup Coconut Flour

1/4 Cup Gelatin (I used this)

1 Teaspoon Dried Parsley Flakes

1/2 Teaspoon Himalayan Pink Salt

Mix all the ingredients with an electric hand mixer. Scoop with a tablespoon cookie scoop onto parchment lined cookie sheets. Bake 15 minutes. Cool and package.

Makes 24 treats.  Freeze them in small batches so you can pull them out of the freezer a little at a time for your pet.

Eat Your Nutrients!

Eat Your Nutrients!

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