 INGREDIENTS
2 ½ cups almond flour, plus about 1 cup for dusting the dough ½ teaspoon sea salt ½ teaspoon baking soda ¼ cup Earth Balance butter (soy free, dairy free) 2 eggs 1 tablespoon agave nectar or honey INSTRUCTIONS In a medium bowl, combine almond flour, salt and baking soda. In a large bowl, blend together buttery spread, eggs and agave. Stir the dry ingredients into the wet until a nice dough forms. Roll out dough to 1 ½ inches thick. Dust dough with extra almond flour if it is sticky and/or misbehaving. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth. Using a spatula, transfer biscuits to a baking sheet. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges. Serve with gravy, jelly or whatever else your heart desires. Makes about 10 biscuits
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 Ingredients:
1 Cup Almond Flour 1 Tablespoon of Sugar of your choice (I used organic maple sugar) 1/2 tsp. aluminum free baking soda 1/2 tsp. sea salt 1 Cup of Enjoy Life chocolate chips or dairy-free, sugar-free dark chocolate 1/2 cup of coconut milk 1/4 cup of coconut oil 1/2 tsp. organic vanilla 2 organic eggs 1 Tbsp. cinnamon Frosting of choice or Barney Butter Cocoa + Coconut almond butter Directions: Preheat oven to 350 degrees. Line your cupcake pan with liners. Combine dry ingredients in a medium sized bowl. This will be your almond flour, cinnamon, baking soda, sea salt, and sugar. Heat chocolate and coconut milk in a small sauce pan over medium-low until completely melted. Mix in a metal bowl with eggs, vanilla, and melted coconut oil stirring together until well mixed. Add to dry ingredients and stir until batter is formed. Pour into lined muffin cups, about 2/3 full, and bake for 20 minutes or until a toothpick comes out dry. Cool completely, frost and enjoy! INGREDIENTS
1/4 cup coconut flour 1/4 cup cocoa powder 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1 whole egg 6 tablespoons egg whites Dash of vanilla extract 1 teaspoon cinnamon 1/4 cup coconut oil, melted 1/4 cup honey 1/4 cup Almond Breeze, Coconut Milk, or water, etc. INSTRUCTIONS In a medium bowl, combine all of the dry ingredients. In a large bowl, whip together eggs, oil and honey until frothy. This will help keep the muffins light and allow them to rise. Fold in the dry ingredients. Line a cupcake pan with tin cupcake liners and fill a little less than half full. Bake at 375 degrees for 20 minutes. Cool and serve with "Buttercream" frosting. 1 cup dark chocolate chips or cacao nibs
1/2 cup coconut oil pinch of sea salt dash of vanilla extract In a small bowl, place everything together and microwave for 30 second increments, stirring often. It should take about 1:30-2 minutes. Place in the freezer for 10 minutes to harden, then whip frosting with a hand blender until thick and fluffy. Or, leave it all messy and melty if you like it more like a ganache OR 1/2 cup dairy-free dark chocolate chips or cacao nibs 1/4 cup grapeseed oil 1 Tbsp. honey 1 Tbsp. vanilla pinch sea salt Melt the chips with the oil in the microwave for 1 minute. Stir until smooth. Stir in honey, vanilla and salt. Frosting will be very loose. Dip each cupcake top into the glaze. I noticed as I was dipping the frosting was getting thicker as I could double-dip some of the cupcakes again makes a thicker fudgy top. INGREDIENTS:
3 crispy and slightly tart apples 1 tsp lemon juice 3 tbsp creamy natural sunflower butter 1/4 cup sliced almonds (omit for nut-free) 1/4 cup flaked unsweetened coconut 1/4 cup vegan chocolate chips or cacao nibs for paleo INSTRUCTIONS: For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. I also lightly spritzed the apples with lemon juice to keep them from browning too fast. Then I melted some Sunbutter–until it was super runny–and drizzled it all over the apples. Next, I topped the apples and Sunbutter with unsweetened flaked coconut, sliced almonds and, of course, chocolate chips. And finally, I drizzled a little more Sunbutter onto the plate.
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aboutNosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options. |
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All content herein is owned by Mandi Pimental,Nosh & Nurture and The Clean Plate with Mandi. Pinning images is allowed, however, reposting blogs, recipes, photos or additional content without a link back to NoshandNurture.com is prohibited.
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Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.
© 2012-2023 Nosh & Nurture. All Rights Reserved.
Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.