Archive for the 'coconut flour' Category

Paleo Apple Crisp

We took Jackson apple picking for the first time yesterday and he loved it. I came home with about five pounds of apples, which I could probably eat in about two days if I served them in the form of this apple crisp.

When I first pulled the dish out of the oven the apples seemed a little dried out and I was bummed, thinking it was a bust. After it had cooled for a bit, though, they had softened and were perfect.

Jackson likes apples but when I gave him a bowl of this he just ate the topping and signed for more. I don’t blame him.

Paleo Apple Crisp

  • 3-4 medium apples
  • 1 1/4 cups almond meal
  • 1/4 cup coconut flour
  • 1 tbs cinnamon plus a little more for sprinkling
  • 3 tbs maple syrup
  • 1/4 cup coconut oil
  • pinch of salt

 

Preheat the oven to 300 degrees. Core, peel and slice the apples and layer them in an 8×8 baking dish. Lightly sprinkle them with cinnamon. In a glass bowl add the coconut oil and maple syrup and microwave for 45 seconds to a minute, until it’s completely melted. Then add the almond meal, coconut flour, cinnamon and salt. Spread the topping over the apples and bake for 50 minutes.

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Paleo Sweet Potato Pie Muffins

Adapted from Civilized Caveman’s Pumpkin pie muffins.

You can use canned pumpkin too but lately I’ve been baking sweet potatoes in the oven and using that instead. The baby loves them too!

Sweet Potato Pie Muffins (Paleo)

In a food processor put:

3/4 cup baked/mashed/boiled sweet potato
1 Tbsp cinnamon
6 eggs
1 tsp vanilla
1/2 cup coconut flour
1/2 cup melted coconut oil
1/4 cup honey

Preheat oven to 400 degrees. Full muffin tin and bake for 20 minutes

 

Paleo Pumpkin Pie Muffins

Paleo Pumpkin Pie Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 1/2 can pumpkin puree
  • 4 eggs
  • 1/2 cup almondĀ  butter (or Sunbutter for nut free)
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup coconut flour
  • 1 1/2 Tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. In a food processor add the pumpkin, eggs, and nut butter, and grass-fed butter and process until completely smooth.
  3. Add in your coconut flour, cinnamon, pumpkin pie spice baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  4. Evenly divide the mixture to the lined muffin tin
  5. Bake for 30 minutes

Cool and enjoy!

Coconut Flour Banana Zucchini Bread (Paleo)

I think this recipe is going to be very popular in my kitchen with various tweaks and modifications. Next time I’m going to add another couple of bananas, peel the zucchini (so you don’t get green flecks) and pass it off as plain ol’ banana bread. Patrick will never know he’s eating zucchini. I plan to also try adding pumpkin and reducing a couple of eggs to make a banana pumpkin bread.

For this version I added a walnut and coconut flour streusel type topping, but I don’t think it added a lot of value so I will just leave it out next time. The bread itself is delicious enough without trying to add bells and whistles. It’s incredibly moist and tasty without being very sweet.
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Coconut Flour Banana Zucchini Bread

2 ripe bananas, mashed
1 medium zucchini, grated
8 eggs
1/3 cup honey
1 tsp. vanilla
3/4 cup coconut flour
1 tsp. salt
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Mix the bananas, eggs, honey, vanilla. Squeeze the excess water out of the zucchini in a dry dish towel then add to the mix. Add the remaining ingredients and stir until there are no lumps. Spray a loaf pan with coconut oil spray or grease with coconut oil. Pour in the mix and bake for 55 minutes.

Single Serving Paleo Biscuit

Tropical Traditions lists this as a hamburger bun and I have used it as a bun before (I added some sesame seeds to the top), but texturally it’s really more of a biscuit. This would definitely make a fantastic egg and sausage biscuit sandwich, or add herbs to the mix and serve as bread on the dinner table. If dairy is part of your diet add some cheddar and make cheddar biscuits to serve with seafood.

Single Serving Biscuit
from Tropical Traditions

1 egg
1 tablespoon coconut flour
1 tablespoon blanched almond flour
1 tablespoon coconut oil (olive oil or melted butter)
Pinch salt
1/4 teaspoon baking powder

Mix all ingredients in a magic bullet (or by hand). Spray a bowl with cooking spray, pour in the batter and microwave for 90 seconds. Remove from microwave, slice into to halves and toast each half in a toaster oven.

OR Place batter on baking sheet covered in parchment paper and bake for 10 minutes.

Almond and Coconut Flour Tropical Muffins (Paleo)

The base of these are the Paleo Pina Colada muffins from Life As A Plate but I had some dried apricots in the pantry that I wanted to use up. The dried fruit bring a little extra sweetness and texture and they definitely become a prominent flavor that I like.

I only got nine muffins out of this and I definitely echo their recommendation of using muffin liners – you’ll never get your muffin pan clean otherwise!

Almond and Coconut Flour Tropical Muffins
adapted from Life As A Plate

  • 1/4 c. coconut flour, sifted
  • 1/2 c. almond meal
  • 1/2 c. unsweetened shredded coconut
  • 1 tsp. baking soda
  • 3 eggs, beaten
  • 1/3 c. crushed pineapple
  • 1/4 c. diced dried apricots
  • 1/4 c. honey
  • 3 tbsp. coconut cream

Instructions

  1. Mix dry ingredients together in one bowl.
  2. In another bowl, whisk together remaining ingredients.
  3. Add wet to dry and stir thoroughly.
  4. Pour into muffin liners to 3/4 full; these do not rise very much.
  5. Bake at 350 for 20-25 minutes or until golden brown on top. Makes 9 muffins.

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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