Lemon Pound Cake with Honey Sweetened Lemon Curd, Cream and Berries by Colorful Eats
Lemon Pound Cake
1 cup coconut flour
8 eggs
1/2 cup whole milk plain yogurt (coconut yogurt for dairy free)
1/4 cup sour cream (coconut yogurt for dairy free)
6 tbsp butter, melted
1/4 cup raw honey
2 tsp vanilla extract
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp baking soda
1/4 tsp sea salt
Honey Sweetened Lemon Curd
8 tablespoons butter
1/4 cup raw honey
5 egg yolks
1/2 cup lemon juice
dash of sea salt
Toppings
8 oz heavy whipping cream or coconut whipped cream
1 pound fresh strawberries, sliced
For complete instructions, read here: http://colorfuleatsnutrition.com/recipes/2013/01/04/coconut-cake-with-lemon-curd
1 cup coconut flour
8 eggs
1/2 cup whole milk plain yogurt (coconut yogurt for dairy free)
1/4 cup sour cream (coconut yogurt for dairy free)
6 tbsp butter, melted
1/4 cup raw honey
2 tsp vanilla extract
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp baking soda
1/4 tsp sea salt
Honey Sweetened Lemon Curd
8 tablespoons butter
1/4 cup raw honey
5 egg yolks
1/2 cup lemon juice
dash of sea salt
Toppings
8 oz heavy whipping cream or coconut whipped cream
1 pound fresh strawberries, sliced
For complete instructions, read here: http://colorfuleatsnutrition.com/recipes/2013/01/04/coconut-cake-with-lemon-curd
Turtle Cheesecake by Maria Mind Body Health
For the instructions, go here: http://mariamindbodyhealth.com/turtle-cheesecake/
CRUST:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup butter
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 tsp Celtic sea salt
FILLING:
5 (8 ounce) packages cream cheese
1 1/2 cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
3/4 cup vanilla almond milk
3 eggs
1 TBS vanilla extract
CHOCOLATE SAUCE:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/4 cup cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
CARAMEL SAUCE:
1 cup Swerve or Just Like Sugar (or xylitol)
6 TBS grass fed butter
1/2 cup heavy whipping cream
CRUST:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup butter
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 tsp Celtic sea salt
FILLING:
5 (8 ounce) packages cream cheese
1 1/2 cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
3/4 cup vanilla almond milk
3 eggs
1 TBS vanilla extract
CHOCOLATE SAUCE:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/4 cup cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
CARAMEL SAUCE:
1 cup Swerve or Just Like Sugar (or xylitol)
6 TBS grass fed butter
1/2 cup heavy whipping cream
Black Bean Cupcakes (grain-free, dairy-free)
1 15 oz can of black beans, rinsed and drained
4 eggs
5 Tbsp coconut oil
5 Tbsp coconut oil
1 tsp vanilla
3/4 c. xylitol (I used XyloSweet) or Stevia - I think maple syrup would work too
7 heaps Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1. Process rinsed and drained beans using a food processor, stick blender, or regular blender until smooth.
2. Add eggs, vanilla, coconut oil and process.
3. Add the remaining ingredients and process.
4. Spray cupcake liners. Fill halfway.
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
Rosemary and Garlic Dumplings (Grain-free)
http://www.thespunkycoconut.com/2012/01/rosemary-garlic-gluten-free-dumplings/
Cornbread
Ingredients
1 c. GF Flour Blend
1 c. non-GMO corn meal
2 tsp. baking powder, aluminum-free
1 tsp. salt, unrefined
1 tsp. baking soda
1/2 c. sugar or xylitol
2 eggs, blended, room-temperature
3/4 of a 15 oz can coconut milk, full fat
1 stick butter, melted, cooled a bit so it doesn't cook the eggs
Instructions
1. Preheat oven to 350 degrees F.
2. Grease a pie plate with coconut oil.
3. Blend dry ingredients in a large bowl and make a "well" in the center.
4. Blend wet ingredients in a smaller bowl.
5. Pour wet ingredients into the "well" in the center of the dry ingredients. Whisk from the center to the outside until well-incorporated, but do not over-mix.
6. Bake for about 20-25 minutes or until slightly golden-brown and a toothpick comes out clean from center.
7. Serve warm with butter, maple syrup, or simply warm. This doesn't keep well for more than about a day.
Copyright Family Hearth. All Rights Reserved.
1 c. GF Flour Blend
1 c. non-GMO corn meal
2 tsp. baking powder, aluminum-free
1 tsp. salt, unrefined
1 tsp. baking soda
1/2 c. sugar or xylitol
2 eggs, blended, room-temperature
3/4 of a 15 oz can coconut milk, full fat
1 stick butter, melted, cooled a bit so it doesn't cook the eggs
Instructions
1. Preheat oven to 350 degrees F.
2. Grease a pie plate with coconut oil.
3. Blend dry ingredients in a large bowl and make a "well" in the center.
4. Blend wet ingredients in a smaller bowl.
5. Pour wet ingredients into the "well" in the center of the dry ingredients. Whisk from the center to the outside until well-incorporated, but do not over-mix.
6. Bake for about 20-25 minutes or until slightly golden-brown and a toothpick comes out clean from center.
7. Serve warm with butter, maple syrup, or simply warm. This doesn't keep well for more than about a day.
Copyright Family Hearth. All Rights Reserved.
THE Best Gluten-Free, Dairy-Free Pancakes Ever
I'm
pleased to present the best gluten-free pancake recipe ever! :)
Pancakes are one of my favorite foods. This recipe started from my
favorite wheat flour recipe from years ago, which I tweaked. The real
key with this recipe is incorporating the ingredients with the right
method and using coconut milk - almond milk will not work. I hope you like them as much as I do!
Ingredients:
1 1/2 c cups gluten free flour blend
3 teaspoons baking powder (I use aluminum-free)
1 teaspoon salt (I use Selina Naturally unrefined gray salt)
2 Tablespoons granulated sugar
1 cup coconut milk, full fat
2 eggs, pastured
1 teaspoon vanilla
1/4-1/2 teaspoon cinnamon, to taste
Coconut oil for greasing skillet (I use a round, 10 1/2 " griddle)
Instructions:
1. Blend dry ingredients in a large bowl. Make a "well" in the center.
2. Blend the wet ingredients in a small bowl.
3. Slowly pour the wet ingredients into the "well" in the center of the dry ingredients. Gently whisk from the center to the outside, just until incorporated. Don't over mix. The batter should not be too watery.
4. Add about 2 tablespoons coconut oil to the griddle. Heat pan on high, then reduce to medium-low. Depending on the size of the pancake you like, add batter to the griddle. I like to make 1/4 cup pancakes.
5. When the batter is bubbly and "set," flip. The first side should take longer than the second.
6. Serve hot with maple syrup or whatever toppings you choose.
Copyright Family Hearth. All Rights Reserved.
Ingredients:
1 1/2 c cups gluten free flour blend
3 teaspoons baking powder (I use aluminum-free)
1 teaspoon salt (I use Selina Naturally unrefined gray salt)
2 Tablespoons granulated sugar
1 cup coconut milk, full fat
2 eggs, pastured
1 teaspoon vanilla
1/4-1/2 teaspoon cinnamon, to taste
Coconut oil for greasing skillet (I use a round, 10 1/2 " griddle)
Instructions:
1. Blend dry ingredients in a large bowl. Make a "well" in the center.
2. Blend the wet ingredients in a small bowl.
3. Slowly pour the wet ingredients into the "well" in the center of the dry ingredients. Gently whisk from the center to the outside, just until incorporated. Don't over mix. The batter should not be too watery.
4. Add about 2 tablespoons coconut oil to the griddle. Heat pan on high, then reduce to medium-low. Depending on the size of the pancake you like, add batter to the griddle. I like to make 1/4 cup pancakes.
5. When the batter is bubbly and "set," flip. The first side should take longer than the second.
6. Serve hot with maple syrup or whatever toppings you choose.
Copyright Family Hearth. All Rights Reserved.
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