1 1/2 cups almonds
1/2 cup pure Grade B maple syrup
1 tablespoon Earth Balance dairy-free butter
1 tablespoon ground cinnamon
1 tablespoon chili powder (optional to add spice)
Preheat oven to 350 Degrees.
Coat a baking sheet with coconut oil cooking spray and bake nuts in a single layer for 10 minutes; remove to cool slightly.
Heat maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil, and stir in butter. Add nuts, and stir until coated; let cool. Combine cinnamon and chili powder (leave out if you don't want it spicy) in a bowl.
Remove nuts from the maple mixture with a slotted spoon, and toss in the spice mixture. Lay nuts on a baking sheet, and sprinkle with a little sea salt; let dry. Store in an airtight container for up to 10 days.
My sister-in-law loves all things lemon. Lemon cookies, lemon cake, lemon tarts. When I saw this recipe I knew she would be the one I'd make these for. I havn't yet made them for her, but I am excited to try them out at the next family get together. Perfect as a Spring or Easter treat, these melt-in-your mouth raw coconut lemon balls are sure to satisfy!
1 & 1/2 cups almond flour
1 & 1/2 cups dried shredded unsweetened coconut
1/3 c coconut flour
2 big pinches of Sea Salt
6 Tbsp Agave or All Natural Maple Syrup or Raw Organic Honey (omit for sugar-free & vegan)
4 Tbsp Lemon Juice
2 tsp Organic Vanilla
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
Mix all of your dry ingredients together - set aside and mix wet ingredients in a small mixing bowl.
With your mixer on, slowly pour wet mixture into dry mixture. While your mixer is on, mix in your melted coconut oil as a thickener. Your batter will thicken fairly quickly as it mixes with the oil and the oil cools down.
The next step is up to you. You can choose to heat/bake to set the cookies or to keep them raw you may chill them to have them set.
Warm them in oven at the lowest heat setting, leaving the oven door cracked open. Warm for an hour. It should be dry on the outside and moist on the inside, place cookies in the fridge after they've cooled, let them chill and set, eat and enjoy!
If you opt not to heat your treats, chill in the fridge for an hour. The overall texture will be soft and moist.
1/2 cup coconut flour
4 eggs, at room temperature
1/4 cup softened EB butter butter or coconut oil
6 Tbs. canned pumpkin
2 Tbs. raw honey (I used half to cut my sugar, but the flavors better with all)
1 tsp. cinnamon (I use a lot more, I love my recipes super-cinnamony!)
1 tsp. apple cider vinegar
1/4 tsp. baking soda
Preheat the oven to 350 degrees and line 10 muffin cups with liners.
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter or oil, then the canned pumpkin and honey. Then mix in the cinnamon, apple cider vinegar and baking soda. Pour into muffin cups. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.
So through my journey with new flours and not being able to use yeast, or regular baking powder, or "normal" flours I had yet to make a muffin that would rise and be fluffy and glorious. That was, until last night. My husband had bought a pack of muffins at Sprouts for himself to munch on while we watched the latest "Once Upon A Time" (Disney. Drama. Swoon.) And while they are "whole grain, organic ingredients etc." they are not Paleo. Huge No-No for me, so, I set out last night determined to create a muffin that would taste delicious even if it did implode upon baking.
They use almond flour, and though normally almond flour produced dense baked goods, these are light, moist, fluffy and amazing.
So, without further adieu I bring you the recipe of the most beautiful, fluffy, scrumptious muffins to come from almond flour.
Yield: 9 muffins (I never get my muffins to stretch to 12)
1/3 cup honey (substitute another liquid sweetener for vegan)
4 tablespoons melted soy-free, dairy-free butter
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 1/2 cups almond flour
1 cup fresh blueberries
Preheat oven to 325°F. Place unbleached muffin cups in muffins pans. (i just used some organic olive oil cook spray)
In a medium mixing bowl use either a whisk or electric mixer and combine the eggs, honey, butter, vanilla, baking soda, and sea salt.
With a spatula fold in the almond flour and blueberries.
Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amongst the muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and enjoy!
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)
1 tablespoon agave nectar or honey
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
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
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!
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.
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
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.
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
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.
Nosh & 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.