Showing posts with label Coconut Flour. Show all posts
Showing posts with label Coconut Flour. Show all posts
Carrot Cake with Dairy-Free Cream Cheese Frosting
Ingredients
½ cup ground Pepitas (pumpkin seeds)
¼ cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ground vanilla
2 cups shredded carrots
¼ cup apple butter*
½ cup sunflower seed butter
½ cup pure maple syrup
4 pastured eggs
Dairy-Free Cream Cheese Frosting Ingredients:
1 cup coconut oil
1 cup coconut yogurt (or other dairy free yogurt option)
The cream from the top of one full fat can of coconut milk (approx. 1 cup)
1 tblsp ground vanilla
3 tblsp maple Syrup
Recipe: http://www.fresh4five.com/ 2013/10/ grain-free-carrot-cake-with-dai ry-free-cream-cheese-frosting/
Labels:
carrots,
Coconut Flour,
coconut oil,
Dairy-Free,
Fresh4Five,
Gluten-Free,
Grain-free,
nut-free
Coconut Flour Blueberry Pancakes
These pancakes are so fluffy!
Ingredients
4 eggs from pastured chickens, beaten
3/4 c. coconut milk or almond milk
1/4 c. coconut oil, melted - plus more for oiling pan
1 Tbs. raw honey, softened OR 1/2 c. Xylitol or unrefined cane sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1 small lemon, juice and zest
1/8 tsp. unrefined sea salt
1/2 c. coconut flour
1/4 c. potato starch
1/4 c. white rice flour
OR in lieu of potato starch and white rice flour, use 1/2 c. almond meal
1 Tbsp. baking powder, aluminum-free
1/2 c. blueberries, or to your taste
Instructions
Blend beaten eggs, milk, oil and honey. Add dry ingredients.
Heat skillet (I used my cast iron) and melt a little coconut oil to grease the pan. Pour half-dollar sized pancakes into pan and top with blueberries. Flip when they start to bubble. Cook until golden.
These freeze really well!
Adapted from this recipe: http://realsustenance.com/extra-fluffy-coconut-flour-blueberry-pancakes-glutengraindairysugar-free/
Ingredients
4 eggs from pastured chickens, beaten
3/4 c. coconut milk or almond milk
1/4 c. coconut oil, melted - plus more for oiling pan
1 Tbs. raw honey, softened OR 1/2 c. Xylitol or unrefined cane sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1 small lemon, juice and zest
1/8 tsp. unrefined sea salt
1/2 c. coconut flour
1/4 c. potato starch
1/4 c. white rice flour
OR in lieu of potato starch and white rice flour, use 1/2 c. almond meal
1 Tbsp. baking powder, aluminum-free
1/2 c. blueberries, or to your taste
Instructions
Blend beaten eggs, milk, oil and honey. Add dry ingredients.
Heat skillet (I used my cast iron) and melt a little coconut oil to grease the pan. Pour half-dollar sized pancakes into pan and top with blueberries. Flip when they start to bubble. Cook until golden.
These freeze really well!
Adapted from this recipe: http://realsustenance.com/extra-fluffy-coconut-flour-blueberry-pancakes-glutengraindairysugar-free/
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