August 24, 2017 at 1:29 pm
· Filed under Bread, Breakfast, Gluten-Free
Ingredients:
- 4 1/2 cups oat flour (see notes below)
- 2 Tbs baking powder
- 1 tsp salt
- 1/2 cup coconut oil
- 1/2 cup sucanat (or brown sugar)
- 2/3 cup honey
- 2 cups kefir (or buttermilk)
- 2 eggs
- 2 tsp vanilla
- 2 cups frozen blueberries (or chopped strawberries)
- Whisk together the oat flour, baking powder, and salt.
- In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
- Pour the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
- Whisk in the dry ingredients. Stir in the blueberries.
- Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
- Bake at 375 degrees for 25 minutes, or until golden and set.
- These are delicious warm or cooled, but are better set after cooling.
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams
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August 24, 2017 at 1:00 pm
· Filed under Dessert, Gluten-Free
These are a big hit!
Ingredients:
- ⅔ cup (2¾ oz.) almond flour
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 6 oz. chocolate chips
- ½ cup (4 oz.) coconut oil
- 1/4 cup honey granules (or sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup peanuts
- 5 oz. chocolate chips
- 1 cup creamy peanut butter
- 1 1/4 cups puffed rice cereal
Instructions:
- Line a 8″ x 8″ pan with parchment paper and then lightly grease.
- Whisk together the almond flour, salt, and cocoa powder.
- In a pan on medium-low heat, warm the chocolate chips and coconut oil until melted; whisk in the honey granules.
- Add eggs and vanilla and whisk to combine (the mixture should be close to room temperature).
- Fold in the flour mixture until just a bit of the flour is still visible.
- Pour batter into prepared pan, and bake at 350 for 23 minutes or until a toothpick comes out with moist crumbs still attached. (The bars will firm up as they cool.)
- Sprinkle with peanuts.
- After taking the brownies out of the oven, melt the chocolate chips and peanut butter in a saucepan over medium-low heat; stir in the puffed rice cereal until coated.
- Spread the topping evenly over the bars.
- Refrigerate for at least 2 hours before cutting and serving. Store in refrigerator. Enjoy! 🙂
Recipe from Bakerita
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August 24, 2017 at 12:45 pm
· Filed under Dessert, Gluten-Free
For the apples:
- 16 cups apples, peeled and diced
- 2 tablespoons pure maple syrup
- 6 tablespoons water
- 4 teaspoons cinnamon
For the crumble topping:
- 2 cup old-fashioned oats (or 1 cup buckwheat flour)
- 1 cup almond flour
- 1 cup chopped pecans (I use pecans)
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
In a large bowl, toss apples with maple syrup, water, and cinnamon. Pour apples into two greased 9″ x 13″ baking dishes. In the same (now empty) bowl, add oats, almond flour, pecans, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room temperature.
Recipe from Healthy Liv
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August 24, 2017 at 12:25 pm
· Filed under Dessert, Gluten-Free
1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt
Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.
Recipe from Eat Healthy, Eat Happy
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