Candy

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

Candied Orange Peels

• 1 large navel orange
• 3/4 cup granulated sugar
• 1/2 cup water
• 3/4 cup chopped semisweet chocolate

Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a saucepan of water to a boil and simmer the orange peels for 10 minutes. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.

Bring sugar and water to boil in a saucepan and stir until sugar is dissolved and mixture reduced in volume a bit. Add orange peels and simmer for 15 minutes. Transfer the orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.

Line a baking sheet with parchment paper. Place chocolate in a double boiler and stir until melted. Dip 2/3 of the length of each orange strip in chocolate, leaving 1/3 of peel exposed, and place on the baking sheet. Allow to set.

Pecan Pie Truffles

2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
Mix together pecans, graham cracker crumbs, brown sugar and salt. Add maple syrup, bourbon and vanilla, mixing thoroughly. Form mixture into walnut-sized balls and place on cookie sheet to freeze for 2 hours.
In the top of a double boiler melt chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate and place on baking sheet. Let sit for 15 minutes until firm.

Paleo Low Carb Fudge

6 oz of Dark Organic Chocolate
1/4-1/2 cup maple syrup or honey
1/2 cup grass fed butter
1/2 cup coconut oil
1/2 cup full fat coconut milk
1 tsp of vanilla extract
1/2 cup chopped walnuts

Melt the dark chocolate, butter, coconut milk and coconut oil over a double boiler with the maple syrup. Combine the melted chocolate mixture with the vanilla and chopped nuts. Put in a square dish and place in the fridge for 2-3 hours until firm.

Almond Roca

Grease a 12 inch round pan and sprinkle 3-4 ounces of chopped almonds in the pan.
Cook 1 cup of butter and 1 cup of sugar until it turns dark tan.
Pour the hot syrup slowly into the pan covering the almonds.
Sprinkle 1 large hershey almond bar broken into pieces on the top (or any chocolate you like.)
After it melts a little, spread over the top.
Let cool some before put in freezer for few hours and take it out and break it up!

Lemon Lime Coconut Candy Recipe

1 cup coconut butter
1/2 cup coconut oil
1/2 cup shredded coconut
1 large organic lemon, zested and juiced
2 organic limes, zested and juiced
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/4. tsp. lime extract
1/8 tsp. sea salt
1-2 tbsp. honey or a little stevia (optional)

Over low heat, warm the coconut butter and coconut oil until the oil melts and the butter is smooth. Add sweetener at this time. Stir in the shredded coconut and the lemon and lime zest. Add the vanilla, lemon extract, lime extract, and salt and stir until combined. Remove from heat and stir in the lemon and limejuice. The citrus will almost make the coconut cream curdle for a second, but it smoothes right back out if you keep stirring.
Spoon the mixture into molds or you can spread it into a glass dish and then cut it into chunks later. Chill in the freezer or fridge for an hour, or until firm. Store in an airtight container in your fridge or freezer.

Cakes

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

Chocolate-Coconut Pound Cake

¼ cup unsalted butter
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. kosher salt
¾ tsp. baking powder
½ cup virgin coconut oil, room temperature
1 ½ cups plus 1-tablespoon sugar
3 large eggs
1 tsp vanilla extract
2/3 cup buttermilk
¼ cup unsweetened coconut flakes

Preheat oven to 325°F. Butter an 8×4″ loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
On medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time and beat until mixture is light and double in volume, 5–8 minutes. Add vanilla.
On low speed add dry ingredients alternating with buttermilk (Over mixing will cause cake split). Pour batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining sugar. Bake cake until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder plus some for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler melt chocolate with butter, stirring, until smooth. Remove from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired.

Coconut Pound Cake

Cream together:
1 Cup butter
1/2 Cup crisco
3 Cup sugar
Add 5 eggs one at the time.
Add:
3 cups flour
1/2 tsp baking powder
1/4 tsp salt,
Alternate flour with 1 C milk and 2 tsp.almond flavoring
Add 1 1/2 cups coconut.

Grease loaf pan and line bottom with parchment paper. Bake in 300′ oven for 1 1/2 hours

Peach Cake

2 cups sliced peaches mashed
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and put in a large bowl. Add flour, sugar and soda and mix well. Grease 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

Chocolate Cake
So simple and delicious!

3 eggs
3 bars of chocolate or 5.8 ounces.

Preheat your oven to 338 degrees. Separate egg and refrigerate till you use them for meringue. Break chocolate up and melt it in a double boiler, then allow to cool then whisk in the egg yolks. Whip egg whites until firm peaks. Gradually add meringue to chocolate and blend together.
Line a round cake pan with parchment paper and pour in the batter. Pick it up and lightly drop it on the counter to get any air bubbles out. Bake for 30-40 minutes, remove and allow to cool completely. Brush it with a syrup or liquor such as brandy or rum, and give it a dusting of powdered sugar. Voila! Beautiful and delicious.

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla. Combine flour and salt. Gradually add to butter mixture, beating at low speed until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Sicilian Ricotta Cheese Cake

32 ounces ricotta cheese, drained
1 orange (for 2 teaspoons orange zest/grated rind)
⅓ cup flour
1 cup sugar
6 eggs
1 teaspoon vanilla extract
18 graham crackers (2 packets from a 14 oz box)
1 stick butter

Preheat oven to 325 degrees F.
Grease a spring form pan with butter. Crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter. Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
Sift together flour and sugar in small mixing bowl. In medium bowl, stir together ricotta cheese and orange zest. Fold in flour mixture until well blended and smooth.
Add eggs, one at a time, continuing to blend. Stir in vanilla extract. Pour batter into spring form pan and gently smooth top with spatula. Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.

Lavender Tea Cakes

1/3 cup agave
1/3 cup vegetable oil or olive oil
1/2 teaspoon vanilla extract
1 egg
1 egg white
1 cup whole wheat flour
3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1 tablespoon finely chopped fresh lavender
Oil to grease baking pan
Instructions

Preheat oven to 350° and grease baking pan (8 inch loaf pan or bundt pan). Whisk together the agave, oil and vanilla essence in a medium bowl. Add egg and egg white to this mix and beat well after each addition. Combine flour, baking powder, baking soda, and salt. Stir well. Add flour mixture to egg mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. Pour the batter into baking dish and bake at 350° for 40-45 minutes. When done, cool in baking pan for 20 minutes on a wire rack. Cool completely before serving.

Molten Lava Chocolate Cake

4 oz semi-sweet or bittersweet chocolate
½ tsp vanilla extract
1/8 tsp salt
2 Tbsp sugar
1 tsp coconut flour
2 tsp cacao powder
2 eggs
4 Tbsp extra virgin coconut oil

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder). Melt chocolate and coconut oil. Stir until smooth and let cool. In a small bowl, beat eggs, vanilla, salt and sugar until light and frothy. Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Gently fold all the ingredients together. Pour batter into prepared ramekins (fill to within ½” of the top). Place the ramekins on a baking sheet and put in the oven Bake for 11-12 minutes. Remove from oven and serve immediately.

Strawberry Icebox Cake
Low Carb and Gluten-Free

Chocolate Wafers:
3 1/2 cups almond flour
2/3 cup cocao powder
1/2 cup Swerve Sweetener or other granulated erythritol
2 tsp baking powder
1/2 tsp salt
2 large eggs, slightly beaten
1/4 cup butter, melted
1 tsp vanilla extract
1/4 tsp stevia extract
Filling:
3 cups whipping cream
1/4 cup powdered Swerve Sweetener or other powdered erythritol
1 tsp vanilla extract
2 to 3 cups strawberries, hulled and thinly sliced
1/2 ounce high % cacao chocolate, for garnish

For the wafers, preheat the oven to 300F and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in eggs, butter, vanilla and stevia and stir until dough comes together.
Roll out dough between two pieces of parchment paper to about 1/8 inch thickness. Lift off top piece of parchment and set aside. Using a 2 ¾ inch diameter cookie cutter, cut out circles of dough and use a knife or offset spatula to loosen and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out. You should get about 49 or 50 cookies.
Bake cookies until firm to the touch, about 30 minutes. Remove from oven and let cool. They will crisp up as they cool.

For the filling, whip cream, powdered erythritol and vanilla extract until it forms semi-stiff peaks to holds its shape).

To assemble the cake, use at least a 9-inch cake stand or plate.
Place one wafer in the center of the plate and 6 wafers in a circle around it. Spread about 1/2 cup whipped cream carefully over the wafers and top with sliced berries.
Repeat with remaining wafers, whipped cream and berries until you have completed 7 layers of wafers.
Top with remaining cream and sliced berries. Shave chocolate over top.
RefrigeratE about 3 hours.
For 12 servings, each serving has 13 g of carbs and 5.9 g of fiber.

Coconut Chocolate Coffee Cake

4 eggs
½ cup full-fat coconut milk
¼ cup coconut butter
½ cup brewed coffee or espresso
¼ cup grade B maple syrup
1 tsp. vanilla extract
½ cup almond flour
½ cup + 1 Tbs coconut flour
½ tsp. baking soda
pinch of sea salt
1 cup dark chocolate chips
½ cup unsweetened coconut flakes

Preheat the oven to 350 degrees.
Combine the first 6 ingredients: eggs, coconut milk, coconut butter, coffee, maple syrup, and vanilla. Mix together. In a separate bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir. Add the liquid, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth. Add half the chocolate chips to the mixture and stir them in. Put the mixture into 8 x 8 greased baking dish and smooth it out with a spatula. Top with coconut flakes, then chocolate chips.
Bake for 35 minutes and allow it to cool.

Almond Cake

3 ½ cups Blanched Almond Meal Flour
½ cup Organic Tapioca starch/flour
1.5 cups of softened ghee or butter
2 heaping tsp baking powder
6 soy free eggs
1 ¼ cups organic sugar or organic coconut sugar
1 cup finely chopped almonds (not almond flour)
2 tsp of Organic Pure Vanilla Extract
Melted Stone Ground Organic Chocolate 80% Dark

Preheat the oven to 300 degrees. Beat the ghee/butter and sugar until it is fluffy. Add 2 teaspoons of vanilla and 6 whole eggs and beat. Mix the dry ingredients into another bowl. Slowly add to the wet ingredients. Grease 9×12 oblong baking dish with coconut oil. Pour mixture into the pan and bake for an hour and half. Stick a fork in the middle and see if it comes out clean. Cut into squares once cooled then serve with whipped cream. Use a double boiler and melt some Stone Ground Organic Chocolate 80% Dark over medium heat then drizzle on top with a spoon.

Glazed Coconut Cakes

Cakes
½ cup coconut flour
¼ cup finely shredded unsweetened coconut
½ tsp baking soda
¼ tsp salt
2/3 cup equivalent sweetener
½ cup coconut oil
4 large eggs
¾ cup coconut milk
1 tsp vanilla extract
1 1/2 tsp of lemon juice

Glaze
¼ cup equivalent powdered sweetener
3 Tbsp coconut milk
Finely shredded unsweetened coconut to sprinkle on top

Preheat oven to 350 F. Mix coconut flour, unsweetened coconut, baking soda, salt, and sweetener (if granular). In a separate bowl, mix the coconut oil, sweetener (if liquid), eggs, coconut milk, vanilla, and lemon juice. Add the dry ingredients to the wet ingredients and mix to combine. Divide into 10 muffin tins lined with cupcake liners. Bake for 25-35 minutes or until golden brown and cooked through.
To make the glaze, combine all the ingredients thoroughly in a bowl.
Once cupcakes cool, remove the liners, poke holes all over the top of the cakes with a toothpick. Dip the cakes top-side down into the glaze and allow to set. Re-dip the cakes for a second coat of glaze and sprinkle with unsweetened coconut.

Grain Free Carrot Cake

3 cups Blanched Almond Meal/Flour
½ tsp Real Salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
¼ cup organic raw honey
2 Tbsp Molasses
¼ cup melted coconut oil
3 cups carrots, grated
½ cup minced dates
1 cup walnuts

Combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, sweetener and coconut oil. Stir carrots, dates and walnuts into wet ingredients. Stir wet ingredients into dry. Place batter into 2 greased 9-Inch stainless steel cake pans. Bake at 325° for 35 minutes.

Red Velvet Cake

Ingredients
1/2 cup of butter
1 1/2 cups sugar
2 tablespoons cocoa powder
2 eggs
2 oz red food coloring
2 1/2 cups sifted cake flour
1 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon vinegar
1 teaspoon baking soda

Combine sugar and cocoa powder together. Add to butter and cream together. Add eggs, one at time, to creamed butter mixture. Scrap down sides of bowl. Then add in food coloring. Mix until all ingredients are incorporated. Scrape down sides of bowl.

In a separate bowl mix together cake flour, salt and baking powder. In a separate bowl mix together buttermilk & vanilla extract. Add flour mixture and buttermilk mixture into creamed mixture alternating between the two. Scrape down the bowl. Fold in vinegar and baking soda. (Do not beat after adding vinegar and soda.)

Pour into prepared pans: 2 (9 inch) 0r 3 (8 inch) Bake at 350 degrees or 30 minutes. Let cool completely before turning out of pans and icing.

Cream Cheese Frosting
1 lb 8 oz cream cheese
1 lb unsalted butter, room temp.
7 oz. Powdered sugar, sifted
1 tablespoon vanilla extract
With a stand mixer using the paddle, beat the cheese until soft.
Beat the butter into the soft cream cheese and continue to beat until all lumps are gone. Add in the powdered sugar and vanilla and beat until fluffy.

Store unused frosting in refrigerator.

Herbal Butter

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

HERBAL BUTTERS Herbal butters are one of my favorite ways to use fresh herbs. It is great on vegetables, bread, pasta and with many foods. The butter can be made with dried or fresh herbs and you can freeze it! You can make a little flower on top with the red blossoms from pineapple sage.

Dried Herbal Butters: Mix 2 teaspoons of the dried herb blend with 1/4 pound of butter and store in refrigerator.

Fresh Herbal Butters: Mix 1/4 cup finely chopped herbs with 1 pound butter. It can be formed into a cylinder when rolled in wax paper. Refrigerate and slice when firm. Fresh butters last for 3-4 months in the freezer or a week in the refrigerator.

Garden Herb Blend: Use for vinaigrettes, dips, and biscuit mixes:
3 parts parsley
1 part thyme
1 part sage
1/2 part garlic granules
1 part rosemary

Lemon Dill Herb Blend: Great on potatoes or in rice. Use in vinaigrettes, dips, marinades and biscuit mixes
4 parts parsley
2 parts dill
1 part lemon rind grated fine
1 part garlic granules

Savory Nasturtium Butter: Slice nasturtium petals into long strips. Mix 1 tbl. Blossoms with 1/2 tsp freshly ground pepper and add to 1/4 lb. Butter.

Butter Super Food

Butter is a healing superfood. It has the highest source of conjugated linoleic acid (CLA), a powerhouse fatty acid. CLA concentration varies with the season. CLA concentration is 4 times higher in summer milk than winter, due to pasture grazing. CLA inhibits cancer, according to one report in the Journal of Nutrition:

“In a number of studies, conjugated linoleic acid, at near-physiological concentrations, inhibited mammary tumorigenesis independently of the amount and type of fat in the diet. “

Additionally, this fatty acid has been shown to inhibit the growth of skin, colon, breast and lung cancer cells. Multiples studies reveal that CLA reduces the size of tumors in lab rats.
These studies show why butter is important for children to eat! CLA fed to rats before the perpubertal period prevented the growth of tumors, but when the rats weren’t fed CLA until maturity, they had to consume the fatty acid for the rest of their life to prevent tumor growth.
Butter contains 4% butyric acid, an anti-carcinogenic short-chain fatty acid. It inhibits the growth of mammary tumors. Butyric acid is a biological response modifier, a substance that arouses the body’s response to infection.
Butter does NOT make you fat. Butter is a rich source of short and medium chain fatty acids, and these molecules “are not deposited to any extent in the adipose tissue”
Butter contains vitamin K2. Weston Price recorded his investigation of this vitamin and found that butter high in K2, combined with “a favorable selection of natural foods” successfully treated tooth decay. Interestingly, the concentration of K2 in butter varied greatly depending on the cow’s food with a prominent increase when the cows were pasture grazing
Scientists continue to explore the importance of K2 in diet. A recent study published by a European nutrition journal showed that an increased consumption of K2 may reduce the risk of prostrate cancer by 35 percent
Butter is packed with Fat-Soluble Vitamins. It is a potent source of vitamins A, D, and E, and the perfect carrier for these vitamins because it provides the fat needed for their absorption. It offers these vitamins to your body in the most assimilable form. In animal sources, vitamin A is a retinol and requires a little work by the body to make this conversion. On the other hand, the body is very inefficient at converting cartenoids from plant sources (like beta-carotene in orange veggies) into useable vitamin A.

Pancakes, Cornbread, and Fritters

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

Sweet Potato Fritters

1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoon baking powder
2 tablespoon caster sugar
1 egg
¼ cup milk
pinch of salt
oil, for deep frying

Caramel Sauce
¾ cup sugar
1 cup cream
1 teaspoon vanilla extract
3 tbsp butter
½ cup golden syrup
1 teaspoon sea salt flakes

To make fritters, combine all the ingredients and mix until you have a smooth batter. Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes. Remove from the oil and drain on kitchen paper.
To make the caramel sauce, combine all the ingredients in a medium saucepan and cook over a medium heat for 10-15 minutes until sauce is thick and glossy.
Pour the syrup over the fritters and serve.

Mini Cornbread Madeleines and Bundt Cakes

1 cup unbleached, all purpose flour
1 cup medium-grind cornmeal
2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 large shallot, finely chopped
3/4 corn (fresh or frozen)
1 cup half-and-half
2 large eggs
1 stick unsalted butter

Preheat oven to 350 degrees. Position rack in middle of oven. Grease pan. Saute shallots. Melt butter. Mix dry ingredients and shallots. Mix wet ingredients (melted butter and half-and-half). Add wet ingredients to dry by making a well in dry ingredients and pouring into well. Mix only until moist (do not overmix). Pour batter into mini madeleine and/or bundt cake molds. Bake 11-13 minutes (watch closely, as they can burn quickly)

Southern Fried Cornbread

2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (3 tbsps coconut oil)

Combine first 4 ingredients together in a bowl. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip to brown on the other side. Place on plate with paper towels and blot any excess oil.

Chocolate Griddle Cakes

For sauce:
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

For griddle cakes:
½ cup Dutch-process unsweetened cocoa powder
1 ¼ cups all-purpose flour
1 cup sugar
½ teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
¾ cup well-shaken buttermilk
¼ cup vegetable oil
1 teaspoon vanilla
Unsalted butter for greasing griddle

Make sauce: Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.

Make griddle cakes: Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined.
Heat griddle at a moderately low heat and lightly coat with butter.
Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface. Flip cakes and cook about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add ½ teaspoon butter to griddle between batches. Serve cakes in stacks, topped with chocolate sauce.

How about some dipped bacon pancakes!

Sundried Tomato Madeleines

½ cup whole wheat flour
¼ teaspoon baking soda
½ cup finely grated Parmesan
sea salt and crushed red chili flakes
2 tablespoons of chopped sun-dried tomatoes
1 clove of garlic, finely chopped
3 tablespoons of olive oil
1 egg
1/3 cup buttermilk or thinned yogurt

Preheat oven to 350F and lightly grease a Madeleine tray. Mix alL dry ingredients – whole wheat flour, baking soda, cheese, garlic, sun-dried tomatoes, salt and chili flakes in a mixing bowl and combine. Add the olive oil, egg and buttermilk and stir until smooth. Using a tablespoon, pour the mixture, one spoon at a time, into the Madeleine tray taking care not to fill to the brim. Bake for 12-15 minutes. Remove tray from oven and cool on rack.

Zucchini Fritters

1 large zucchini or 2 small
1 clove of garlic minced
¼ Cup fresh basil
¼ cup fresh oregano
1 tablespoon lemon zest
2 organic eggs
¼ cup gluten free flour
¼ teaspoon Onion powder
1 teaspoon salt
¼ teaspoon pepper

Dip Ingredients:
Avocado dip base
½ cup finely chopped dill

Grate zucchini using the large holes of a box grater. Place zucchini in a colander in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons coconut oil in a large sauté pan over medium-high heat. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden. Lower heat to medium. Turn fritters, and continue cooking until golden. Transfer fritters to a plate.

Coconut Bread French Toast

½ loaf of coconut flour bread
2 eggs scrambled in a shallow bowl
½ cup coconut milk in a shallow bowl
Ghee or butter
Raw honey or other sweetener
Cinnamon

Start heating the pan to medium heat and melt the ghee or butter, pastured lard or coconut oil. Slice the bread into 1/2″ slices Soak the bread in the milk for a few minutes. Break eggs into a shallow bowl and mix in cinnamon. Carefully transfer the bread to the bowl with the eggs and coat both sides taking care not to tear the bread. Using a spatula carefully transfer the coated bread to the heated pan and cook until both sides are browned. Top with raw honey, butter or maple syrup. Add s slice of fresh pineapple, a dollop of yogurt on top and a sprinkle of cinnamon.

Gluten-Free Sprouted Corn Bread

2 cups sprouted corn flour
½ cup coconut flour
2 tsp baking soda
2 tsp salt
5 pastured eggs
2 cups whole pasture raised milk
2 tsp apple cider vinegar
3 tbsp maple syrup
4 tbsp butter

Pre-heat oven to 400°. Mix dry ingredients. Then add all wet ingredients except butter and mix well. Put butter in a 10 or 12-inch cast iron skillet and put in the oven to let the butter melt. Once butter is melted remove the skillet form the oven and pour batter into the skillet. Bake 20 minutes or until a toothpick inserted comes out clean.

Grain Free Butternut (or Sweet Potato) Flatbread

1 Tbs. coconut flour
1 ½ tsp. gelatin
3 Tbs. cooked and mashed butternut squash (or sweet potato)
1 Tbs. butter, ghee or coconut oil
1 egg
¼ tsp. sea salt

Have all ingredients at room temperature. If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.
Preheat oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin. Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
Spoon mixture into rounds on the baking sheet about 1/4 inch thick. Bake for about 12 minutes. Carefully peel them off the parchment paper and flip. Bake for another 5 minutes until they are dry to the touch and pliable.

Sweet Potato Oven Pancake
From Grass Fed Girl

1/2 banana
½ cup sweet potato or organic canned pumpkin
½ cup coconut flour
2 eggs beaten
1 can coconut milk
1 Tbsp maple syrup (optional)
2 Tbsp coconut oil melted
2 tsp vanilla
1/8 tsp sea salt
1 tsp cinnamon
¼ tsp allspice
1/2 tsp baking soda

Put all liquid ingredients together in one bowl. Mix up the dry ingredients in a different bowl. Slowly add the liquids to the solids and stir until mixed together well. Pour into an 8×8 glass dish. Bake in oven 325 about 25 minutes until it sets. You can serve this warm or cold as a dessert, breakfast or side item.

Fluffly Coconut Flour Pancakes

4 eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
½ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
coconut oil or butter for frying

Preheat griddle over medium-low heat. Beat eggs until frothy. Mix in milk, vanilla, and honey or stevia. In a medium bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is mixed in.
Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

Apple and Cheese Pancakes

4 eggs, separated 1 cup cottage cheese
1 cup grated apples ¾ cup flour
1 tablespoon honey 1 tablespoon chopped almonds
1 teaspoon lemon juice ½ teaspoon cinnamon
¼ teaspoon salt

Combine all ingredients except egg whites in a large bowl. Beat egg whites in a medium bowl; fold into large bowl. Heat a large skillet over medium heat; coat with cooking spray. Drop batter in ¼ cup spoonfuls onto skillet; cook until browned, about 5 minutes.

Apple Fritters

2 c. unbleached all-purpose flower
¼ c. sugar
1 tsp baking powder
1 tsp salt
2 eggs
1 c. milk
4 large apples, peeled and cored
2 quarts oil for deep frying
½ c. powdered sugar for dusting

Slice apples into rings, approximately 1/2” thick. Set aside. Mix together flour, sugar, baking powder, nutmeg and salt in medium bowl. In separate bowl, beat together eggs and milk. Slowly stir milk mixture into flour mixture and mix until smooth. Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed pot or skillet. Dip apple slices into batter and drop into hot oil to fry. Turn each apple slice once, and fry until golden. Drain and dust with powdered sugar.

Banana and Coconut French Toast

2 ripe bananas
1 cup coconut milk
1 tablespoon vanilla
1 teaspoon cardamom
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 tablespoon flour
1/2 teaspoon sea salt
1 loaf bread
Serve with warm fruit or maple syrup. Coconut oil (optional)

Sweet Potato Pancakes

12 ounces sweet potato, peeled and shredded
12 ounces russet potato, peeled and shredded
1 medium onion, grated, excess liquid squeezed out
1 egg
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1/4 cup light sour cream
1/4 cup low-fat mayonnaise
1/4 cup finely chopped apple
1 tablespoon prepared horseradish squeezed dry

In a large bowl, combine the sweet potato, russet potato, onion, egg, flour, salt, and pepper. Form the mixture into 24 patties, about 2 tablespoons each and about 1 1/2 inches in diameter. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add 12 pancakes and cook, turning once, until golden. Transfer to a baking sheet and keep warm in the oven. Heat the remaining 1-tablespoon oil and repeat. In a small bowl, combine the sour cream, mayonnaise, apple, and horseradish. Serve with the pancakes.

CORN CAKES

2 eggs, beaten                                                                                                                                                1/4 cup flour                                                                                                                                                   1/4 teaspoon salt                                                                                                                                             Dash of pepper                                                                                                                                                    2 cups uncooked corn, cut from cob (or 10 oz. frozen corn kernels, thawed)                                               1/2 cup chopped scallions                                                                                                                             1/3 cup diced red bell pepper                                                                                                                           1 tablespoon corn oil

In a large bowl, mix all ingredients except the last three. Heat a skillet and grease with the oil. Drop mixture by spoonfuls into the skillet, making individual cakes about 3 inches across. Cook 2 or 3 minutes on each side, just until golden. Serve with sour cream and salsa.

Bread

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

Banana Bread with Honey
Delicious & Healthy.

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes and turn out onto a wire rack.

Banana Bread with Honey and Applesauce
No sugar & oil

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, turn out onto a wire rack.

Cloud Bread (nut and grain free)

3 Eggs separated
3 Tbsp cream cheese (can use cottage cheese, yogurt)
1/4 Tsp Cream of Tartar
4 drops of liquid Stevia or honey to taste.
Preheat oven 300°F. Separate eggs. Add Cream of Tartar to the whites and beat whites stiff. Beat the yolks, cream cheese and sweetener until combined. Add whites to yolk mixture and fold in gently. Place baking paper on cookie sheet or rub with coconut oil. Place spoonfuls on the cookie sheet, piling upwards as they tend to spread when baking. Bake for 30-40 minutes until golden brown. When cooled, carefully remove from tray, store in fridge.

Lemon Verbena Tea Bread

½ cup milk
10 lemon verbena leaves plus stems
½ cup butter, softened
¾ cup sugar
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon freshly grated lemon rind
2 tablespoons finely chopped lemon verbena leaves (about 20 leaves)
3 tablespoons fresh lemon juice
1 cup powdered sugar
Lemon verbena leaves

Combine milk and lemon verbena leaves and stems in a small saucepan. Heat on low just until milk is hot (do not boil). Set aside to cool to room temperature. Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. Add additional milk to measuring cup to equal ½ cup, if needed, and set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder and salt; add to butter mixture alternately with reserved milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loaf pan.

Bake at 350˚ F for 1 hour. Let cook in pan 10 minutes. Remove from pan and cool completely on a wire rack.

Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena. Add powdered sugar and stir with a small whisk until smooth, adding additional lemon juice, ½ teaspoon at a time, if needed, until desired consistency. Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves.

GRAIN-FREE SANDWICH BREAD

2/3 cup coconut flour
3/4 cup almond flour
1/2 cup plus 2 tablespoons coconut oil
8 eggs
1 Tb raw honey
1.5 tsp apple cider vinegar
3/4 tsp sea salt
3/4 tsp baking soda

Preheat oven to 300. Melt oil in a small saucepan over low heat. Turn off heat and allow it to cool a bit. Then stir in the honey and vinegar. Break eggs into a medium bowl. Add the salt, baking soda, almond flour and the ghee/oil mixture. Mix together with a hand mixer. Add the coconut flour and blend well. Pour the batter into a well-greased bread loaf pan (9×5). Bake for 50-60 minutes. It will be done when it is set in the middle. Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack.

Grain Free Walnut Shortbread

2 ½ cups blanched almond flour
¼ tsp sea salt
¼ tsp baking soda
1 cup walnuts, chopped
5 Tbsp honey or stevia liquid to taste
½ cup grass fed butter, softened or sustainable palm shortening
1 tablespoon almond extract

Combine almond flour, salt, baking soda and chopped walnuts. In a small bowl, mix together the fat and almond extract. Mix the wet ingredients with dry. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter. Place in freezer for one hour, until firm, unwrap and cut into ¼ inch thick slices. Preheat oven to 350 degrees. Place slices on a parchment lined baking sheet. Bake in the oven until golden brown, 7-10 minutes

Gluten-Free Sprouted Corn Bread

2 cups sprouted corn flour
½ cup coconut flour
2 tsp baking soda
2 tsp salt
5 pastured eggs
2 cups whole pasture raised milk
2 tsp apple cider vinegar
3 tbsp maple syrup
4 tbsp butter

Pre-heat oven to 400°. Mix dry ingredients. Then add all wet ingredients except butter and mix well. Put butter in a 10 or 12-inch cast iron skillet and put in the oven to let the butter melt. Once butter is melted remove the skillet form the oven and pour batter into the skillet. Bake 20 minutes or until a toothpick inserted comes out clean.

Grain Free Butternut (or Sweet Potato) Flatbread

1 Tbs. coconut flour
1 ½ tsp. gelatin
3 Tbs. cooked and mashed butternut squash (or sweet potato)
1 Tbs. butter, ghee or coconut oil
1 egg
¼ tsp. sea salt

Have all ingredients at room temperature. If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.
Preheat oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin. Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
Spoon mixture into rounds on the baking sheet about 1/4 inch thick. Bake for about 12 minutes. Carefully peel them off the parchment paper and flip. Bake for another 5 minutes until they are dry to the touch and pliable.

Almond Flax Bread Recipe
from The Nourished Kitchen Guide to Grain-Free Baking

1½ cups blanched almond flour
¼ cup ground flax seeds
1 tbsp whole flax seeds
½ tsp unrefined sea salt
½ tsp baking soda
4 eggs beaten
2 tsp honey
½ tsp raw cider vinegar

Preheat the oven to 300°. Grease loaf pan with butter. Mix ingredients together and pour into a greased standard sized loaf pan. Bake loaf at 300° for 45 minutes. Cool completely.

Bacon Bread with Goat Cheese and Chives

6 slices thick-cut bacon
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt or flaky or coarse sea salt
¼ teaspoon freshly ground black pepper
1 ½ cups (about 6 ounces) finely crumbled fresh plain goat cheese
½ cup unsalted butter, at room temperature
2 large eggs 1 cup whole milk
1/3 cup chopped fresh chives

Cook the bacon slices turning the slices every couple of minutes until browned and crisp. Allow to drain and cool. Crumble into small pieces and set aside. Preheat the oven to 350°F. Butter and flour an 8- or 9-inch round cake pan. Combine the flour, baking powder, baking soda, salt, and pepper in a medium bowl and mix. Combine
1 ¼ cups of the goat cheese and the butter in the bowl of a stand and beat at medium speed until smooth. Add one of the eggs and beat until incorporated, then beat in the second egg. Gradually add the dry ingredients with the mixer at low speed, alternating with the milk. Take the bowl from the stand and stir in the bacon and chives by hand until mixed. Spoon the batter into the prepared pan, smoothing the top. Sprinkle the remaining ¼ cup of goat cheese over the top. Bake until the top is lightly browned and the bread pulls away from the sides of the pan, 35 to 40 minutes. Let cool slightly in the pan, then turn the bread out onto the rack to cool completely, inverting the bread so that the goat cheese topping is upright.

My Favorite Honey Oatmeal Seed Bread

4½ cups whole-wheat flour
3 packages active dry yeast
2 cups milk
1/3 cup honey
¼ cup cooking oil
1 T salt
½ cup oats
½ cup flax seed
½ cup sunflower seeds or pumpkin seeds
I usually add some pine nuts too.
Combine 2 cups of the flour and the yeast in a large bowl. In saucepan heat milk, honey, oil and salt until warm (115*). Add this to the dry mixture slowly and beat at low speed for ½ minute. Beat for 3 minutes at high speed. Stir in the oats and seeds by hand and enough of remaining flour to make stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes).Shape into a ball and place in lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes).
Punch dough down and turn out on lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape into 2 loaves and put in two greased loaf pans. Cover and let rise in warm place till double (30 minutes). Bake at 375 for about 40-45 minutes. Remove from pans and let cool on wire racks. Slice and eat! Delicious!

Cranberry Orange Bread
2 cups sifted flour
¾ cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp soda
1 cup chopped fresh cranberries
½ cup chopped walnuts
1 tsp grated orange peel
1 beaten egg
¾ cup orange juice
2 T salad oil

Sift dry ingredients together. Stir in cranberries, nuts, and orange peel. Combine egg, orange juice, and salad oil and add to dry ingredients stirring until moistened. Bake in greased loaf pan at 350* for 50 minutes

Coconut Flour Banana Bread

1 cup coconut flour
1 ½ cup very ripe bananas (2-3 bananas)
4 eggs
6 tbsp butter or coconut oil (melted)
5 tbsp raw honey or vanilla honey
2-3 squirs full of stevia (40-60 drops drops in a squirt)
¼ tsp sea salt
1tsp-1 tbsp cinnamon
½ tsp baking soda
1 tbsp vanilla

Preheat your oven to 300 degrees. Oil or butter your bread pan. Line with parchment paper. Smash the bananas. In the banana bowl mix in honey, butter, vanilla, eggs, and stevia. In a separate bowl mix coconut flour, baking soda, sea salt, and cinnamon. Add dry ingredients to the wet and stir until combined. Spoon the batter into bread pans.
Bake 1 hour 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan.

Delicious Coconut Banana Bread

8 tablespoons (1 stick) butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup grated dried unsweetened coconut

Heat oven to 350 degrees. Grease a 9- by 5-inch loaf pan. Mix together dry ingredients. Cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine. Gently stir in the vanilla, nuts, and coconut. Pour the batter into loaf pan and bake for 45 to 60 minutes, until nicely browned. Cool on a rack for 15 minutes before removing from the pan.

Coconut Flour Bread

6 eggs
½ cup melted coconut oil or butter
1-2 tablespoons honey (optional, I usually leave it out)
½ teaspoon sea salt
¾ cup coconut flour

Mix ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes. Turn the loaf out and cool completely on a rack before serving.

Sweet Potato Banana Bread

2 cups whole wheat flour (pastry flour preferred)
1 teaspoon salt
1 teaspoon baking powder (preferably aluminum-free, available at health food stores)
2 teaspoons baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/2 cup honey
1 large cooked sweet potato, mashed
2 eggs, beaten
1/2 cup oil
2 very ripe bananas, mashed
1/2 cup chopped nuts
1/2 cup raisins, plumped in 1/2 cup orange juice

Combine all dry ingredients in a large bowl. Mix together remaining ingredients and stir into dry mixture, stirring just enough to avoid lumps. Pour into an oiled and floured 9- by 9-inch pan. Bake for 45 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean.

Coconut Flour Pumpkin Bread

¾ cup coconut flour
2 tablespoons arrowroot powder
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
½ cup palm sugar
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
7 eggs, separated
¾ cup pumpkin puree
¼ cup palm oil or coconut oil
½ tablespoon vanilla extract

Preheat oven to 325 degrees. Combine dry ingredients and set aside.
In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside. Mix egg yolks, pumpkin puree, palm oil and vanilla together. Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites. Pour bread batter into a well-greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes. Turn off oven and leave bread in the oven for 30 minutes (to allow the middle to finish cooking). Remove bread from pan and let cool on wire rack.

Banana Bread Pudding

2 cups organic milk
6 mashed bananas
1 cup sugar (or your preferred natural sweetener)
2 large organic eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 tablespoons bourbon or 1 teaspoon vanilla extract
10 cups day-old bread cubes

Preheat oven to 350°F. Whisk milk, banana, sweetener, eggs, spices and bourbon or vanilla in large bowl to blend. Fold in bread cubes. Let stand 15 minutes, then put pudding mixture in a 9 x 12 pan. Use a 9-inch springform pan for a more-elegant result). Bake until tester inserted into center comes out clean, about 40 minutes. Serve plain or with fresh fruit.

Zucchini Walnut Bread

Makes 2 large loaves or 4 small loaves
The flavor improves with age and keeps well frozen
You can substitute pumpkin for zucchini.

• 3 1/4 cups all purpose flour
• 1 cup vegetable oil
• 1 1/2 teaspoons salt
• 4 eggs beaten
• 1 teaspoon ground nutmeg
• 2/3 cup water
• 2 teaspoons baking soda
• 2 cups grated zucchini
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 3 cups of sugar( or less)
• 1 cup chopped walnuts or pecans

Mix dry ingredients except for nuts in a large bowl. In a separate bowl, mix wet ingredients; fold into dry and add nuts.Bake in 2 loaf pans for 1 hour at350 degrees or until done.

Muffins and Bisquits

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

Grain Free Chocolate Pumpkin Muffins

1/2 cup coconut oil
6 Organic Soy-free Eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree or fresh baked pumpkin
1/2 cup Organic Maple Syrup or honey
6 oz Unsweetened Dark Chocolate (99% Cacao)
1/2 tsp Real Salt
1/2 cup coconut flour
1/4 tsp baking soda

Pecan Pie Muffins
8 large muffins or 16 mini muffins

1 cup packed light brown sugar
½ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter softened
2 eggs beaten

Preheat oven to 350 degrees F. Grease muffin cups generously. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Grain Free Pumpkin Zucchini Bread Muffins

1 cup Pumpkin Puree
4 eggs
1/2 tsp of baking soda
1 tsp nutmeg
2 tsp cinnamon
1 tsp vanilla extract
½ cup coconut flour
¼ cup melted Virgin Coconut Oil
½ cup chopped walnuts (optional)
2 medium shredded zucchinis
2 droppers full of Stevia Liquid or 2-4 Tbsp honey
¼ tsp Real Salt

Preheat oven to 350. Mix all the ingredients together in a large mixing bowl. Fill baking cups and bake for about 40 minutes. Makes 12 muffins.