Not very sweet, but rich, and wholesome.
Ingredients:
3 cups almond butter (preferably freshly blended almonds)
1 cup coconut flour
1/2 tsp sea salt
3 tsp cinnamon
1 cup cocoa powder
6 TBS kale powder
4 eggs
2 1/2 cups water
2 tsp vanilla extract
1/3 cup coconut oil
1/3 cup avocado oil
3 TBS honey
Directions:
Mix up all the dry ingredients, and then slowly add water first and stir to let flour absorb it. Then stir in the oils and honey and extract after. Bake at 325 degrees F for about 20 minutes. Makes 24 brownies
Tuesday, April 21, 2015
Thursday, August 7, 2014
Hemp Oatmeal
Ingredients:
4 tbs hemp seeds
1 cup water
1 tbs coconut flour or other thickening agent
1 tsp cinnamon
1 tsp vanilla extract
pinch of salt
1/2 tbs baking cocoa
1/2 tbs coconut oil
desired toppings
Directions:
Combine the hemp seeds and water in a bowl and microwave on high for 2 minutes. Take out and stir in the thickening agent, spices, and cocoa. Dollop the coconut oil on last to let it sink in or stir it in if you wish. Apply any desired toppings such as nuts, fruit, pieces of chocolate, granola... the options are endless! Makes a wonderful breakfast or snack throughout the day.
4 tbs hemp seeds
1 cup water
1 tbs coconut flour or other thickening agent
1 tsp cinnamon
1 tsp vanilla extract
pinch of salt
1/2 tbs baking cocoa
1/2 tbs coconut oil
desired toppings
Directions:
Combine the hemp seeds and water in a bowl and microwave on high for 2 minutes. Take out and stir in the thickening agent, spices, and cocoa. Dollop the coconut oil on last to let it sink in or stir it in if you wish. Apply any desired toppings such as nuts, fruit, pieces of chocolate, granola... the options are endless! Makes a wonderful breakfast or snack throughout the day.
Wednesday, August 6, 2014
Paleo Pizza
This is a bit different for me as I usually post recipes for delicious treats, but the paleo pizza that I stumbled upon is just too good not to write about!
Ingredients:
Crust:
1/2 cup coconut flour
1 cup almond flour
1/4 up olive oil
5 eggs
pinch of sea salt
a little pepper
a little garlic
(If you want to take the pesto out, add rosemary to the crust for a popping flavor!)
Pizza:
1/2 cup pesto
1/2 marina sauce
1/2 cup arugula
1 1/2 lbs ground meat of your choice (bison is the best, organic ground beef if great too)
1 can black olives
1 cup diced mushrooms
1 cup sliced bell peppers
1/2 chopped tomatoes
Directions:
Pre-heat oven to 375 degrees. Mix all the ingredients for the crust in a medium bowl. It is going to get really thick and sticky from the coconut flour, so either add more oil or add some water until it stirs up to be a smooth batter, but not runny. Grease a large cookie sheet with butter and add the batter. Even it out so the entire cookie sheet is covered, and poke holes in it with a fork so it doesn't bubble up in the oven. Pop it in there for about 17 minutes or longer if you want it crunchy and brown. Meanwhile, chop up all desired toppings. Feel free to get more of your favorite toppings to add. When it is finished, pull it out and spread on the pesto and marina sauce together. Sprinkle the remaining ingredients over the pizza and bake again for 15 minutes at 400 degrees.
Mine was split in half with cheese on the right side for people in my house who wanted cheesy pizza.
Ingredients:
Crust:
1/2 cup coconut flour
1 cup almond flour
1/4 up olive oil
5 eggs
pinch of sea salt
a little pepper
a little garlic
(If you want to take the pesto out, add rosemary to the crust for a popping flavor!)
Pizza:
1/2 cup pesto
1/2 marina sauce
1/2 cup arugula
1 1/2 lbs ground meat of your choice (bison is the best, organic ground beef if great too)
1 can black olives
1 cup diced mushrooms
1 cup sliced bell peppers
1/2 chopped tomatoes
Directions:
Pre-heat oven to 375 degrees. Mix all the ingredients for the crust in a medium bowl. It is going to get really thick and sticky from the coconut flour, so either add more oil or add some water until it stirs up to be a smooth batter, but not runny. Grease a large cookie sheet with butter and add the batter. Even it out so the entire cookie sheet is covered, and poke holes in it with a fork so it doesn't bubble up in the oven. Pop it in there for about 17 minutes or longer if you want it crunchy and brown. Meanwhile, chop up all desired toppings. Feel free to get more of your favorite toppings to add. When it is finished, pull it out and spread on the pesto and marina sauce together. Sprinkle the remaining ingredients over the pizza and bake again for 15 minutes at 400 degrees.
Tuesday, August 5, 2014
Creamy Dreamy Sponge Bread
Creamy Dreamy Sponge Bread
Ingredients:
6 eggs
1 block organic cream cheese
1 tbs psyllium husk powder
1/2 tsp sea salt
2 tsp baking powder
Directions:
In a bowl, beat the egg whites until it is as stiff as can be. (This means beat on high for about 5 minutes). In a separate bowl, beat the egg yolks with the cream cheese, salt, psyllium powder, and baking powder. Stir the egg whites in gently and then pour into a baking dish or cookie sheet. Bake at 300 degrees for about 27 minutes. Cut into rectangles after done. I made 10 pieces for one batch. This is more of a side dish for dinner or for snacking on. It is perfect for dipping in sauces too.
Hemp Peanut Butter Cookie Dough Bites
HEMP PEANUT BUTTER COOKIE DOUGH BITES
Ingredients:
1 cup hemp seeds
2/3 peanut butter
1/3 cup almond flour (or ground up almonds)
1 cup unsweetened, shredded coconut
2/3 cup water
2 tsp vanilla
3 tbs raw, local honey
Directions:
Mix all the ingredients in a medium sized bowl or process in a blender/food processor. Stick in the freezer for about 20 minutes. Take out and roll into desired cookie dough ball sizes. Mmmmm
Seedy Bagels with Tahini "Cream Cheese"
SEEDY BAGELS WITH A TAHINI "CREAM CHEESE"
Ingredients for cream cheese:
2/3 cup organic tahini
1/3 cup organic virgin coconut oil
2 tsp apple cider vinegar
1 tsp lemon juice
1/4 tsp sea salt
Ingredients for bagels:
3/4 cup sprouted pumpkin seeds
1/4 cup sunflower seeds (preferably sprouted)
3 tbs coconut flour
6 eggs
4 tsp poppy seeds
1/4 cup hemp seeds
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp apple cider vinegar
5 tbs organic virgin coconut oil or ghee
pinch of garlic
pinch of pepper
Directions:
Pre-heat oven to 350 degrees. Combine all bagel ingredients in a food processor or blender and blend to mash up the seeds. Add the last minute spices or flavors and pour into a pan for 6 bagels. Sprinkle with hemp, sesame, or poppy seeds on top for decoration. Bake for 20-22 minutes until a knife stuck through the bagels comes out clean. For the "cream cheese", melt the coconut oil and put in a medium sized mixing bowl with the tahini and lemon and vinegar. Stir it up and place in fridge for a few minutes to let the oil harden up a bit. Beat on low with electric beaters until the texture is whipped and light. Put back in the fridge until you are ready to spread on your bagels. Enjoy!
Ingredients for cream cheese:
2/3 cup organic tahini
1/3 cup organic virgin coconut oil
2 tsp apple cider vinegar
1 tsp lemon juice
1/4 tsp sea salt
Ingredients for bagels:
3/4 cup sprouted pumpkin seeds
1/4 cup sunflower seeds (preferably sprouted)
3 tbs coconut flour
6 eggs
4 tsp poppy seeds
1/4 cup hemp seeds
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp apple cider vinegar
5 tbs organic virgin coconut oil or ghee
pinch of garlic
pinch of pepper
Directions:
Pre-heat oven to 350 degrees. Combine all bagel ingredients in a food processor or blender and blend to mash up the seeds. Add the last minute spices or flavors and pour into a pan for 6 bagels. Sprinkle with hemp, sesame, or poppy seeds on top for decoration. Bake for 20-22 minutes until a knife stuck through the bagels comes out clean. For the "cream cheese", melt the coconut oil and put in a medium sized mixing bowl with the tahini and lemon and vinegar. Stir it up and place in fridge for a few minutes to let the oil harden up a bit. Beat on low with electric beaters until the texture is whipped and light. Put back in the fridge until you are ready to spread on your bagels. Enjoy!
Dark Chocolate Layered Cake
MY BIRTHDAY CAKE (DOUBLE CHOCOLATE)
If you didn't already know by now, I'm sort of in love with dark chocolate, so most of my recipes have it in it. This is my to die for double dark chocolate cake. It took me a few hours to make, but it was so worth it.
Ingredients for cake:
6 large beets baked, peeled, and mashed
1 1/2 cups almond flour
1 cup coconut flour
4 tsp vanilla extract
4 tsp cinnamon
8 eggs
3 tbs raw, local honey
1 cup Ghirardelli's 100 baking cocoa
1 cup buttermilk
3 tbs apple cider vinegar
2 cups almond milk, unsweetened preferably
3 tbs avocado oil
Ingredients for frosting:
3 lbs kerrygold butter melted and separated into ghee (instructions below)
1 tbs raw, local honey
2 tbs organic maple syrup
1 cup Ghirardelli's 100 baking cocoa
3 tsp vanilla
2 tsp cinnamon
3/4 cup almond milk
Directions:
Preheat oven to 350 degrees. Combine all cake ingredients and make sure the beets are mashed and preferably food processed. Add any extra almond milk or buttermilk if the texture is too thick from the coconut flour. Pour into 3 8.5 inch baking pans and bake for about 35-40 minutes. For the ghee, melt butter in a medium saucepan on medium low heat for about 25- 30 minutes. Stir occasionally, and when the white chunks have separated from the fat, remove the white and pour the remaining liquid into another bowl. It is easiest to use a cheese cloth to separate it. The left over liquid is your ghee (clarified butter). Put in the fridge and let cool for about 30 minutes. Then put it in a big mixing bowl and use an electric beater to mix all the frosting ingredients together. Make it nice and fluffy like a regular buttercream frosting. Let cool for a while.
Once the cakes are done baking and have cooled down, stack the layers and slather almond butter in between the layers. Decorate with the frosting on top and the sides to your liking. I had a ton of fun decorating mine! Enjoy!!! This one is super rich.
If you didn't already know by now, I'm sort of in love with dark chocolate, so most of my recipes have it in it. This is my to die for double dark chocolate cake. It took me a few hours to make, but it was so worth it.
Ingredients for cake:
6 large beets baked, peeled, and mashed
1 1/2 cups almond flour
1 cup coconut flour
4 tsp vanilla extract
4 tsp cinnamon
8 eggs
3 tbs raw, local honey
1 cup Ghirardelli's 100 baking cocoa
1 cup buttermilk
3 tbs apple cider vinegar
2 cups almond milk, unsweetened preferably
3 tbs avocado oil
Ingredients for frosting:
3 lbs kerrygold butter melted and separated into ghee (instructions below)
1 tbs raw, local honey
2 tbs organic maple syrup
1 cup Ghirardelli's 100 baking cocoa
3 tsp vanilla
2 tsp cinnamon
3/4 cup almond milk
Directions:
Preheat oven to 350 degrees. Combine all cake ingredients and make sure the beets are mashed and preferably food processed. Add any extra almond milk or buttermilk if the texture is too thick from the coconut flour. Pour into 3 8.5 inch baking pans and bake for about 35-40 minutes. For the ghee, melt butter in a medium saucepan on medium low heat for about 25- 30 minutes. Stir occasionally, and when the white chunks have separated from the fat, remove the white and pour the remaining liquid into another bowl. It is easiest to use a cheese cloth to separate it. The left over liquid is your ghee (clarified butter). Put in the fridge and let cool for about 30 minutes. Then put it in a big mixing bowl and use an electric beater to mix all the frosting ingredients together. Make it nice and fluffy like a regular buttercream frosting. Let cool for a while.
Once the cakes are done baking and have cooled down, stack the layers and slather almond butter in between the layers. Decorate with the frosting on top and the sides to your liking. I had a ton of fun decorating mine! Enjoy!!! This one is super rich.
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