Raspberry Coconut Muffins

I’m not sure where this recipe came from,we have been making them for a few months now. These would also be a great Valentines Day lunch box treat.

Raspberry Coconut Muffins

These light muffins are grain-free, dairy-free, gluten-free and naturally delicious!2013-01-29 22.43.13

Makes 8 muffins

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

4 large eggs

1/3 cup pure maple syrup

1/3 cup unsweetened apple sauce

2 teaspoons pure vanilla extract

2 tablespoons coconut oil, melted (you can also use melted butter)

3/4 cup raspberries (fresh or frozen)

unsweetened shredded coconut, optional

Preheat the oven to 350 degrees. Line 8 cups of a muffin tin with paper liners and spray with non-stick cooking spray; set aside.

In a small bowl, whisk together the coconut flour, baking soda, and salt. Set aside.

In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil. Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.

Pour 1/8 cup of the batter into each cup. Drop a few raspberries on top of the batter. Pour ~1/8 cup of the batter on top of the raspberries. Next, drop a few more raspberries on top of each muffin and sprinkle with a little of the shredded coconut, if using.

Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.

Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy!

Caramel Apple Doughnuts with dairy-free Caramel Topping

2012-11-11 19.25.35At Halloween time I was concerned with my kids feeling left out at their classroom parties which were serving so much junk and refined sugar, it made my stomach hurt just seeing it. I decided to make them a junk food I felt ok about them having. And I can tell you from experience if you put it in a donut shape they will love it no matter what! The caramel tasted like the real thing, but we all agreed the donut would have been just fine without it. Plus by the next day it was so hard it was difficult to eat. So I say skip the caramel unless you’re eating them right away. Or even use it for dipping apples.

Caramel Apple Doughnuts

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

Yield: 12 doughnuts

Servings: 12

Ingredient

Dry

1/2 cup of coconut flour
1/4 cup finely ground blanched almond flour
1/4 tsp Himalayan rock salt
1/4 tsp baking soda
1/4 tsp ground cinnamon

Wet

6 free range eggs
1/2 cup unpasteurized honey
1/4 cup coconut oil, melted
1/4 cup unsweetened apple sauce
1 tbsp pure vanilla extract
1 batch of dairy-free caramel topping (below)

Directions
Preheat oven to 350F and oil a doughnut pan with a dab of coconut oil. Set aside

Place all dry ingredients in a medium sized bowl and whisk to combine.
In a separate large bowl, combine all wet ingredients.
Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
Fill each cavity 3/4 to the top. Be careful not to overfill or the doughnuts will overflow while cooking.
Place in the oven to bake for 20-22 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding caramel topping.

Dairy-free Caramel Topping

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

A 3 ingredient, dairy-free caramel topping that will take you under 10 minutes to make!

Because this is a natural caramel, it will not hold up well at room temperature. Once you’ve dipped the doughnuts, serve immediately or place in the fridge or freezer. The caramel will melt on you if you leave it out! But don’t worry, the doughnuts will still be just as tasty regardless. If you don’t want a hard topping (exactly the consistency of caramel on a caramel apple) don’t cook the honey as long.

Yield: 1/2 cup

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Ingredients
6 tbsp unpasteurized honey
2 tbsp roasted cashew butter or other nut butter
2 tsp pure vanilla extract
Directions
Place honey in a small frying pan and heat on medium-low heat for 4 minutes, stirring constantly with a fork or spoon. The honey will begin to foam. Don’t worry, this is good!
Add nut butter and vanilla and continue stirring
for 1-2 minutes, until big bubbles form and the mixture pulls away from the side slightly. The longer you cook it, the harder it will get.
Remove from heat and use immediately before it hardens up.

Amazing Alfrado

This elegant dish comes from Allison Rivers Samson, owner ofAllison’s Gourmet and author of the award-winning column “Veganize It!” A friend of mine sent it to me after she saw it and thought of me. So thank you Nancy, it was an amazing dish and a fabulous change to our normal. I did double it and added chicken for our family of six.

This easy-to-make sauce captures all the rich deliciousness of Alfredo without the dairy. If you are a traditionalist, serve over hot pasta and garnish with parsley and fresh ground pepper. For the more adventurous, try it over veggies, mixed with tomato sauce, or even use it as a creamy soup base.

Ingredients

Makes 4 servings

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1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine (or other pasta of your choice)
3 tablespoons freshly minced parsley

Directions

In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.

Transfer to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.

Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

Per serving (1/4 recipe): 407 calories; 17.7 g fat; 3.1 g saturated fat; 36.2% calories from fat; 0 mg cholesterol; 15.1 g protein; 53.9 g carbohydrates; 3.3 g sugar; 6.2 g fiber; 901 mg sodium; 46 mg calcium; 4.3 mg iron; 48 mcg selenium; 338 mg potassium; 147 mcg beta-carotene; 6.6 mg vitamin C; 23 mcg folate

***Note: Although delicious, the nuts in this recipe elevate the fat content and make this a dish to consume sparingly.

 

 

Strawberry-Lemon Muffins

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Strawberry Love

I had just bought 2 large Costco size containers of strawberries when the local store had a sale on beautiful strawberries that we just couldn’t pass up. I thought I would just freeze them for smoothies but then I reconsidered and set out to make a muffin. I couldn’t find a recipe that was meeting all our diet needs so I combined a few and decided to throw in some lemon. They turned out super moist and delicious! And my kids (once again) proclaimed these as the best yet! Just so you know they say this every time i make a new muffin. LOL They will also make a perfect Valentines treat in their school lunches.

Ingredients

-2 1/4 cups almond flour
-1 teaspoon baking soda
-1/2 teaspoon sea salt
-2 eggs (egg replacer)
-1/4 cup honey (or maple syrup)
-1/4 cup coconut oil
-2 teaspoons vanilla extract
-1 cup of chopped fresh strawberries

-Zest of one small lemon or 1/2 a large lemon

-1/2 teaspoon fresh lemon juice

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Direction:
1. Preheat oven to 350 and line muffin tin
2. Mix together all ingredients in a medium bowl
3. Carefully fold in strawberries
4. Bake for 25-30 minutes or until muffins come out clean with a toothpick
5. Let cool for 10 minutes
6. Enjoy and/or store in fridge

Makes about 6-7 muffins!

Oven Roasted Brussel Sprouts with Bacon

Who would have known, my husband loved this dish. I mean he had 4 helpings! After dinner I walked past the pan thinking I was going to poke one last sprout and the pan was empty, not a trace was left! This originally came for nomnompaleo.com but I changed it up a bit. What I did differently is added in apprentices.2013-01-24 18.18.03

Ingredients:
1.5 lbs of Brussel sprouts
2-3 tablespoons of avocado oil, melted lard, or macadamia nut oil (coconut oil)
4 slices of bacon, diced (Applegate Turkey Bacon)
salt and pepper
aged balsamic vinegar (Carmel color free)
(1/3 chopped sweet onion)

Preheat oven to 400 degrees. Remove outer leaves and stems from brussel sprouts. Cut them in half. Melt coconut oil and toss brussel sprouts, add salt and pepper. Place in foil lined baking pan. Top with chopped bacon and onion. Bake for 30-35 minutes, stirring every 10 minutes so they are evenly cooked and flavors blend. When they are dine sprinkle with balsamic vinegar to taste. They are to die for.

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Apple Cinnamon Muffins

These are super easy and fast to make. As well as a flavor everyone loves.

Prep time: 10 mins
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Cook time: 30 mins

Total time: 40 mins
Serves: 9

Ingredients
1 apple, cored and diced I just use whatever is on hand.
1 cup almond flour/meal
3 tablespoons coconut flour
3 eggs, whisked
¼ cup coconut oil, melted2013-01-21 14.47.55 2 tablespoons raw honey
1 heaping tablespoon cinnamon (the more the better)
½ teaspoon baking soda
pinch of sea salt

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Instructions

Preheat oven to 350 degrees.

Add almond flour, coconut flour, cinnamon, baking soda and salt to large bowl, mix together.
Then add your eggs, oil, honey, and diced apples.

Mix thoroughly.
Place liners in muffin tins, then place batter evenly throughout. Makes 9 muffins.
Bake for 25-30, mine taken the longer side, they are moist.

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Pumpkin Chocolate Chip Muffins

I wanted to make a new muffin today and since I no longer have to monitor Charleys pumpkin intake I was searching for one that I could make with egg replacer and pumpkin. That way both him and I could eat them. I found the recipe below at urbanposer.blogspot.com. They turned out great with the egg replacer. But i messed up! Not until the muffins were cooling did I realize I had used a can of organic pumpkin PIE filling instead of plain ol’ pumpkin. Which leads to reading the ingredients and bam! cane sugar! Off to make another patch of muffins that are truly sugar-free.

Best Ever Almond Flour Pumpkin Muffins

Ingredients:      
2 large room temp eggs (or 4oz if using farm eggs, as their size is not regulated)2013-01-21 15.12.38
1/2 cup pumpkin puree (from a roasted pie pumpkin, others have used canned & said it worked great)
1/3 cup raw local honey
1/4 cup coconut oil
2 tsp vanilla
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Optional: add 1/4 cup Enjoy Life Chocolate Chips
Directions:
Preheat oven to 325.
In a large mixing bowl, combine eggs, pumpkin, honey, oil and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
In a separate bowl, combine the almond flour, baking soda, salt and spices together.
Add the dry ingredients to the wet and mix till well combined, with no visible lumps.
Stir in the chocolate chips (optional)
Pour the batter into prepare muffin cups/pan. About 2/3 full, smoothing the tops.
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

Chicken Pot Pie

Left over crock pot chicken means two things, homemade chicken stock and homemade gluten free, dairy free pot pie! Within five minutes of being up this morning Charley wanted to make sure that’s what was on the menu for dinner! I will say this does have a coconut taste I thought my kids would never like it but they love it. Their favorite part is the crust. I usually double this in hopes of a little left overs for a hot lunch in school lunch thermos.2013-01-21 10.39.07

POT PIE

Filling
3 slices of bacon, diced (we use Applegate TurkeyBacon)
1 onion, chopped
1 carrot, diced
1 stalk celery, diced
1 clove garlic, crushed
¼ C cut fresh green beans
1 C chicken stock (leave one cup unfrozen for the batch you just made from the crock pot chicken)
1 14 oz can full fat organic coconut milk
2 Tbsp arrowroot
1 Tbsp poultry seasoning
1 tsp salt
1/2 tsp pepper
2 C cooked chicken, chopped

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Add ins: one chopped potato, green peas, corn I like to throw in whatever is on hand. I’ve thought about placing a layer of mashed potatoes on the bottom of the pan.

Directions

In a medium-sized pot, cook bacon until crispy.
Add onion, carrot, celery, and garlic cooking for 5 minutes making sure to scrape the bottom of the Pan

Add chicken stock, coconut milk, poultry seasoning, salt, pepper green beans, and chicken and bring to a boil
Reduce to a simmer then stir in arrowroot 1 tablespoon at a time until dissolved.
Continue to simmer until thickened
Pour into 8×12 baking dish

Dough
1 C Tapioca Flour
1/4 C coconut Flour
1/4 tsp baking soda
1/2 tsp cream of tartar
3 Tbsp butter (or coconut oil) I use coconut spread to keep it dairy free
1/2 tsp salt
½ C Boiling water

Directions
Sift all dry ingredients.
Add butter to dry ingredients mixing to form crumbles
Add hot water into dry ingredients
Form ball and press into flat rectangle
Place over pot pie ingredients and bake at 400 for 10 minutes

Orleatha Smith
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