Tag Archives: Coconut Flour

Griddle Burger and Sandwich Buns – Coconut Flour

These savory griddle buns are the perfect vessel for burgers and sandwiches! They have carrots and scallions in them and are nutritious, delicious and grain free! These are great for egg sandwiches, meatloaf sandwiches, and burgers of all kinds. Top it with my Tomato Basil Jam recipe and your eyes will roll to the back of your head. 🙂 Leave out the scallions and make a nut butter and blueberry jelly sandwich using my Blueberry Spoon Fruit recipe!

Griddle Burger and Sandwich Buns (Carrot Scallion)

I used steamed carrots in this recipe, and they would be equally delicious with pumpkin or butternut squash, so feel free to switch it up. The pumpkin would be very handy if you didn’t have time to steam the carrots.

Griddle Burger and Sandwich Buns

Griddle Burger and Sandwich Buns

Ingredients:

  • 3 Tablespoons Coconut Milk or Almond Milk
  • 1/2 Cup of  Coconut Flour
  • 2 Cups Steamed Carrots, Mashed (or substitute butternut or pumpkin)
  • 2 Scallions, green parts only for Low FodMap, thinly sliced
  • 4 Eggs
  • 1/4 Cup of Olive Oil, Coconut Oil or Ghee
  • 1/2 teaspoon Sea Salt or  Himalayan Pink Sea Salt
  • 1/4 teaspoon Baking Soda

Directions:

Preheat a large electric griddle to 350º F degrees.

These are easy and quick! Add all your ingredients to a food processor, and blend until smooth.  Let batter sit for 5 minutes.

Then, brush the griddle lightly with olive oil. With a muffin scoop or 1/4 cup measure, scoop the batter onto the griddle, and spread with the back of a spoon to rounds about the thickness of pancakes. Cook until golden brown, and then flip and cook the other side, just like you would a pancake. Cool on a wire rack.

Makes ten buns or five sets of sandwich buns.

You can make a double batch and freeze these for weeknight ease!

Have a fabulous day!

Sam 🙂

Grain Free Spice Cake with Dairy Free Maple Buttercream and Blackberry Swirl

Birthday Spice Cake with Vanilla Blackberry Buttercream

It was my birthday this week, and I am a self-professed cake addict! So what is a girl gone grain free to do when she misses her traditional spice cake, comes from an artisanal baking background, and wants something fancy for her birthday dessert? Well it’s been on my to do list to make a celebration cake recipe of my own for a few years now, and I finally did, with some inspiration from some of my favorite traditional baking books and my love of blackberries!

I made this cake with three layers. The recipe is written for individual layers so that you have the option to make two or three layers for your cake depending on how many servings you need. Three layers makes the cake look more impressive and serves twelve people, two layers will serve eight.

Grain Free Spice Cake with Dairy Free Maple Buttercream and Blackberry Swirl

For the Cake:

Preheat the oven to 350º degrees F.

Grease 8″ cake pans with organic shortening, and line the bottoms with parchment paper cut into a circle to fit the pan. I do this by setting the pan on top of the parchment and drawing a circle around the outside of the pan with a pencil and then cutting out the circle.

Ingredients:

1/3 Cup of Coconut Flour

3 Pastured Eggs

1/3 Cup of Coconut Milk

1/4 Cup of Applesauce (no sugar added)

2 Tablespoons of Olive Oil

2 Tablespoons of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Ground Ginger

1/4 Teaspoon of fine Sea Salt

1/8 Teaspoon of Cloves

1/8 Teaspoon of Nutmeg

1/2 Teaspoon of Fresh Lemon Juice (this is added at the end to activate the baking soda)

Directions:

Add the eggs and coconut milk to a mixing bowl. Beat with a hand held electric mixer. Add the remaining wet ingredients except the lemon juice, and mix with for one minute. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients in two batches to the wet ingredients, mixing for one minute after each addition. Finally, add the fresh lemon juice and mix for approximately 30 seconds. Pour the cake batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.

Cool on a wire rack for five minutes before removing the cake from the pan and cooling completely on a wire rack.

Grain Free Birthday Cake with Vanilla Blackberry Buttercream

Blackberry Syrup

You can make the syrup up to three days in advance. But you can also make it on the day you bake the cake. It is straightforward and cools quickly.

Ingredients:

1 pint of fresh blackberries

1/4 cup of honey

pinch of salt

Directions:

Reserve seven blackberries for the top of the cake. Place the remaining blackberries, honey and pinch of salt into a small saucepan, and bring it to a boil over medium-high heat. After it comes to a boil, reduce the heat, and simmer the blackberries, honey and salt for ten minutes on the stove. Using a fine mesh sieve and a bowl, pour the blackberries into the sieve over the bowl, and gently press the juices into the bowl. Discard the pulp and seeds. Cool in the refrigerator or let cool at room temperature. Set aside for when you are ready to decorate the top of the cake. You will want to make sure it is completely cool before swirling in on the top of your frosting.

Dairy Free Maple Buttercream

The inspiration for this buttercream comes from Joanne Chang owner of Boston’s Flour Bakery!

Ingredients:

1 1/2 Cups of Maple Sugar

6 Egg Whites

1 1/2 Cups of Organic Shortening

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Sea Salt

Directions:

In a medium metal mixing bowl, whisk together the eggs and maple sugar. Place the pan on top of a simmering pot of water to create a double boiler. The water should be about 4 inches deep and not able to touch the bowl with the egg slurry in it. Whisk the egg and sugar occasionally for about 6 to 8 minutes until it is hot to the touch. It should be 160º degrees. I used a thermometer to test.

Pour the egg and sugar into bowl of a stand mixer fitted with a whip attachment, or you can use a hand-held mixer. Whip on medium-high until you get a beautiful white fluffy meringue. Turn the mixer to low and slowly add the shortening to the meringue one dollop at a time (about a tablespoon) until all the shortening is incorporated into the meringue. Increase the speed back to medium, and beat for 2 to 3 additional minutes. The buttercream should be smooth. Add the vanilla and salt and continue to beat for another 1 to 2 minutes.

It you are not using the buttercream within 30 minutes, refrigerate until you are ready to do so, and then fluff it with the mixer before spreading onto the cake.

Now, get your blackberry syrup and lets frost! Your cake is cooled right?

Grain Free Birthday Spice Cake

To frost the cake. Place a dollop of frosting on your cake stand, and place the first cake round on top of it. This helps keep the cake in place. Spread frosting on the first layer out to the edges. Place the second layer on top, and repeat if you are using a third layer. Place the last layer on the cake and then with an offset spatula frost the sides of the cake as you turn the stand. Now, frost the top of the cake. After the cake is frosted the way you like it, place small spoonfuls of the blackberry syrup artfully around the cake. Make the marbled design by drawing the sharp tip of a knife through the syrup repeatedly from one side to the other and through your syrup dollops to create a marbling effect. Let your inner artist shine! 🙂 Top with the reserved blackberries. Refrigerate the cake until you are ready to serve it.

It’s time to celebrate!!!

 

 

 

 

 

 

 

 

 

 

 

Farmhouse Jumbo Molasses Cookies

Molasses has such an earthy, rich flavor, and it has vitamins and minerals in it unlike it’s refined sugar counterpart. I revamped this old family favorite to make it refined sugar free and grain free and bring you a bit of the old fashioned farmhouse feel. The flavor is outstanding in this soft cookie with cinnamon, ginger and cloves! I have tested it on 1-year-olds, teens, and my hubby and tweaked them four times before getting them how I wanted them.

Farmhouse Jumbo Molasses Cookies made with Coconut Flour

Farmhouse Jumbo Molasses Cookies – Grain Free, Refined Sugar Free, Paleo

Here is an article about some of the benefits of blackstrap molasses from Natural Living Ideas – 10 Blackstrap Molasses Benefits That Will Convince You To Get A Jar.

Farmhouse Jumbo Molasses Cookies

Makes 7 – 8 Jumbo Cookies

Preheat the oven to 350º degrees. Line two cookie sheets with parchment paper.

Ingredients:

3 Eggs

1/4 Cup of Blackstrap Molasses (I use this kind)

1/4 Cup of Pure Maple Syrup

1/4 Cup of Coconut Oil (soft but not melted)

1/2 Cup of Coconut Flour

1/2 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Cider Vinegar

1 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1 Teaspoon of Cinnamon

1 Teaspoon of Ginger

1/2 Teaspoon of Cloves

4 Teaspoons of Coconut Sugar for the tops of the Cookies

Directions:

In a large bowl with a hand held electric mixer, cream together the eggs and coconut oil. Add the molasses, maple syrup, and vanilla extract. Beat until creamy and combined. In a separate bowl, whisk together the dry ingredients except the coconut sugar. Add half the dry ingredients to the wet and mix until combined. Add the second half of the flour mixture and beat for one minute. Add the apple cider vinegar. This will activate the baking soda. Beat for approximately 30 seconds. Set the cookie dough aside for five minutes and grab the coconut sugar. This allows the coconut flour to absorb the wet ingredients. With a large muffin sized scoop or a 1/4 cup measure, scoop balls of cookie dough onto your parchment lined cookie sheets, spacing them three inches apart. Sprinkle each cookie with 1/2 teaspoon of coconut sugar. With three fingers, gently press down on the cookies to flatten evenly. See photo below. The coconut sugar keeps the dough from sticking to your hands when you press, and it adds a nice crunch to the top.

Pressing Farmhouse Jumbo Molasses Cookies

Bake in your preheated oven for 13 to 15 Minutes just until set. If you over bake them, they will not be as moist as they could be, and who doesn’t like a moist cookie?

Farmhouse Jumbo Molasses Cookies - Gluten Free

Farmhouse Jumbo Molasses Cookies – Gluten Free, Grain Free

Remove the cookies from the oven and cool on the cookie sheets.

Farmhouse Jumbo Molasses Cookies - Dairy and Gluten Free

Farmhouse Jumbo Molasses Cookies – Dairy and Gluten Free Made with Coconut Flour

These keep at room temperature for three days, and they freeze exceptionally well!

Enjoy!

Eat Your Nutrients!

 

 

 

Grain Free Peach Cobbler

Grain Free Peach Cobbler on a Spoon

The peaches are fresh, juicy, ripe, and begging to be baked into something with cinnamon and nutmeg. There is nothing like peach season for eating peaches! They are at their most excellent and not to be missed! Peaches are sweet juicy pleasures, but they also are packed with health benefits and a broad range of nutrients!

The fiber in peaches helps keep you regular, they are rich in ascorbic acid and zinc (which also has anti-aging properties) to aid your immune system, rich in vitamin C and flavonoids for healthy skin, and contain the carotenoids lutein and zeaxanthin for eye health.

The batter for the cobbler features coconut flour, pastured eggs and natural maple syrup as the sweetener.

Grain Free Peach Cobbler

Grain Free Peach Cobbler

Preheat your oven to 350° degrees. Grease a 8″ x 8″ square pan with coconut oil.

Ingredients for Filling:

4 cups of peaches, peeled, pitted and sliced (about 4 peaches)

1/4 Cup of Maple Syrup (I used local)

2 Tablespoons of Lemon Juice (fresh squeezed)

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Nutmeg

1/8 Teaspoon of Sea Salt

Toss the peaches and filling ingredients together in a bowl, and set aside to let them start releasing some of their juices.

Ingredients for Cobbler Topping:

1/3 Cup of Coconut Flour (I use this brand) scooped and leveled, it makes a big difference with coconut flour how it is measured!

1/3 Cup of Coconut Milk

2 Tablespoons of Melted Coconut Oil

3 Pastured Eggs

1/4 Cup of Applesauce (no sugar added)

1 Teaspoon of Vanilla Extract (gluten free here)

1/2 Teaspoon of Fresh Squeezed Lemon Juice

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Cinnamon, plus more for sprinkling the top before baking

Directions:

In a medium mixing bowl, add the eggs and beat with an electric hand mixer until frothy. Add your coconut milk and beat. Slowly pour in the melted coconut oil while beating. Add the applesauce, vanilla extract and lemon juice and blend. Sift together the coconut flour, cinnamon and baking soda. Add it to the egg mixture, and mix with the electric mixer for one minute. It will thicken.

After mixing up the cobbler topping, pour your peach filling into the prepared 8″ x 8″ square pan. Dollop the cobbler batter on top as desired and sprinkle with some additional cinnamon, about 1/4 teaspoon, no need to be perfect with this, just a pinch or so though.

Bake in your preheated oven for 30 minutes. The peaches should be bubbling and the cobbler topping golden brown. Remove from the oven, and cool slightly before serving warm. You can also reheat any leftover cobbler quickly in the microwave if you want to eat it warm.

Sliced Peaches in Pan for Grain Free Cobbler

Peach Cobbler Filling

Batter on Peaches for Baking a Grain Free Cobbler

Ready to Bake above.

Serves Six

Enjoy!

Sandra

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Double Chocolate Bakery Style Cookies

Double Chocolate Cookies - Coconut Flour Baking

We talked about getting in your vegetables, which is so important to our overall health! Community and celebrations are equally important and a key factor that Octogenarians living in the Blue Zones of the world all have in common. Celebrations invariably have food, including sweet choices. Balance is key and not diving in face first into a whole batch. Believe me, I’ve been there! Think college years! I myself love a delicious treat that is full of healthier ingredients! So, here is one we enjoy here at my home that I am proud to bring to any gathering!

Double Chocolate Cookies Date Sweetened Coconut Flour

This Double Chocolate Jumbo cookie recipe is a healthier version of a coffee shop cookie, but just as delicious, with less guilt, and more benefits! I used a date paste I made myself with just pureed dates. You can easily make a batch and keep it on hand in the refrigerator, or make just enough for this recipe. It takes very little time! There are local pastured eggs in these beauties, Enjoy Life chocolate chips (here) which are dairy and soy free, raw cacao and heart healthy olive oil. Let’s bake!

Jumbo Double Chocolate Grain Free Cookies

These are perfect for a picnic or while sitting in the park waiting for the Fireworks!

Double Chocolate Jumbo Cookies with Coconut Flour

Double Chocolate Bakery Style Cookies

Preheat your oven to 350º degrees.

Date Paste Directions:

Soak 1 1/2 cups of Medjool Dates in hot water for five to ten minutes until soft. Drain and remove the pits. Blend in a blender with 1/2 cup of hot water. That’s it! Date Paste. You will use 1/2 cup in this recipe. The rest lasts a long time in the refrigerator, or you can freeze it or make just enough for these cookies.

Ingredients:

1/2 Cup of Date Paste

1/2 Cup of Olive Oil

1/3 Cup of Coconut Flour

1/4 Cup of Raw Cacao Powder (here)

2 Pastured Eggs

1 Tablespoon of Grass Fed Collagen (optional here)

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/2 Cup of Enjoy Life Mini Chocolate Chips (here)

Directions:

With a handheld electric mixer, cream the olive oil and date paste. Add the vanilla and the eggs, one at a time, blending after each addition. In a separate bowl, sift together with a wire whisk the coconut flour, raw cacao powder, salt, baking soda and gelatin. Add it to the date and egg mixture, and blend thoroughly. Fold in the mini chocolate chips, then let sit for five minutes. The coconut flour will thicken up the batter. Scoop the dough onto a large parchment lined cookie sheet with a muffin sized scoop, spacing the cookies evenly into 8. Flatten slightly with a fork so the tops are even. Bake for 15 minutes.

Remove from the oven and cool on the cookie sheet for ten minutes. Mmmmmm!

Enjoy your day!

Double Chocolate Cookies Grain Free and Yummy

Gluten Free Coconut Flour Blueberry Muffins

I am crazy about coconut flour baking! Coconut Flour is low carb, gluten free, contains protein, iron, fiber, and healthy fats, and scores low on the glycemic index. Of course all these attributes are fine, but who cares if the finished product isn’t very palatable. But coconut flour makes a fantastic muffin! Scroll down to see the photos of the one I have split open. I wish you could smell them, but you can see the texture! This particular recipe is bursting with blueberries! So, if you are a true blue classic blueberry muffin fan, this is for you!

Gluten Free Coconut Flour Blueberry Muffins

Are you a ship that is staying safe in your harbor? Branch out! Take a plunge and follow a dream. Try something new you have been dying to try but aren’t sure about. Step out of your comfort zone and blossom into the greatness you deserve and are capable of!

Coconut Flour Blueberry Muffins

Gluten Free Coconut Flour Blueberry Muffins

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 Tablespoon of fresh squeezed Lemon Juice

1/2 Teaspoon of Baking Soda

1 Pint of Fresh Blueberries

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 blueberries, and blend for two minutes. Fold in the blueberries, reserving 1/4 cup for the tops. Scoop the batter into the prepared muffin cups, and sprinkle with the reserved blueberries. Let sit for 5 minutes on the counter to allow the coconut flour to soak up the liquid in your batter. Then, 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. I give you permission to eat one hot! :-)))

Makes a dozen muffins

Blueberry Muffin.JPG

Coconut Flour Blueberry Muffins Hot From the Oven

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

 

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