Tuesday, November 24, 2009

Chocolate Truffles

This recipes is for the chocolate lovers out there (Mom and Reta Ann!). I made them last night and they are amazing!

Chocolate Truffles
*Recipe from Madhava Agave Nectar site (adapted slightly by muah).
Makes 32 truffles

This dark, rich confection is the perfect treat for true chocoholics. Feel free to adjust the level of sweetness to your own taste. If you prefer a creamier consistency, just add and extra 2 tablespoons of cream.


1/2 cup + 2 tablespoons heavy (whipping) cream or coconut milk
8 ounces unsweetened bakers' chocolate
1 1/2 tablespoons butter
1/3 cup agave
1/2 teaspoon vanilla
1/2 cup pecans
1/2 cup dehydrated shredded coconut, unsweetened

1. Place the heavy cream in a heavy saucepan on your stovetop's lowest heat setting. Break the chocolate into smaller pieces and add to the cream. Add the butter, agave nectar (dark or light, both work), and vanilla. Continue heating the mixture, stirring constantly, until the chocolate is melted and the mixture is smooth.

2. Place the mixture unto and 8 inch square pan and chill in the refrigerator for about an hour or until the chocolate mixture is firm.

3. While the mixture is chilling, spread the pecans on a baking sheet and toast lightly under the broiler. Watch them carefully and remove the nuts as soon as they begin to brown. Place the nuts in a food processor or choppers and cup until finely minced. Set aside in a small bowl.

4. Place the coconut in a separate small dish.

5. When the chocolate mixture is firm, remove it from the refrigerator. Using a teaspoon, scoop walnut-sized portions of chocolate from the dish. Then, roll each scoop of chocolate into small bite-sized balls. Roll half the balls in chopped pecans and half in the coconut to coat. Store, covered, in the refrigerator until ready to serve. Remove about an hour before serving for creamier consistency. Tastes best at room temperature.

Friday, November 20, 2009

Fruit Pizza - GF

I made this for a family Christmas Party last year and EVERYONE loved it.

Gluten Free Fruit Pizza

2 C almond meal/flour
1/2 stick butter
1 egg
1/2 C agave or palm sugar

Cream Cheese Topping
10 oz. cream cheese
1 egg
1 tsp vanilla
1/2 cup agave or palm sugar
various fresh or canned fruits

1. To prepare crust mix almond flour, butter, egg, agave or palm sugar.
2. Spread into 10" spring form pan and bake for 15 minutes.
3. Cool at room temp, or in freezer.
4. Prepare cream cheese topping by mixing cream cheese, egg, vanilla and agave or palm sugar.
5. Spread mixture onto crust
6. Bake in water bath at 325 for 35 minutes. (Put the entire in another shallow pan with 1/2 inch water so the cheesecake is "floating"). Don't let it brown, just look for it to have a "dry" look.
7. Cool at room temp, or in freezer.

Top with your favorite fruits. You are DONE!!!

Pumpkin Shake

I love pumpkin with a passion! Anything pumpkin makes me smile. I adapted this recipe from a low carb recipe site.

Pumpkin Shake

1/3 C Pumpkin (NOT Pumpkin Pie Mix)
1/4 C Coconut Milk or other dairy alternative
1 raw egg (optional for more protein)

1/2 C water
1/2 TB Pumpkin Pie Spice (I like is spicy, so you may want to start out with a little less and add more to taste)
1 tsp vanilla extract
Stevia to taste

Put in blender and blend until smooth. If you need some more protein add a scoop of your protein powder or shake. If you use the Jay Robb Whey Protein you don't need to add any stevia or sweetener.

I freeze the pumpkin and milk ahead of time in an ice cube tray so I don't have to use any ice. I measure out the pumpkin and milk and figure out how many cubes it will be for one shake, then I freeze enough cube for 2-3 shakes. I am not sure how standard ice cube trays are, but mine is 3 cubes of pumpkin and 2 cubes of cream per shake.

Tuesday, November 17, 2009

Pumpkin Pancakes - GF

I LOVE anything pumpkin and have been craving it lately. Making pancakes with coconut flour takes practice, but it is worth it. They are so yummy!

Gluten Free Pumpkin Pancakes

2 eggs
2 TB coconut oil or butter, melted
2 TB coconut milk or whole milk
2 TB agave or honey
4 TB pumpkin puree (not pumpkin pie mix)
1/2 tsp pumpkin pie spice
1/8 tsp cinnamon
1/8 tsp salt
3 TB sifted coconut flour
1/8 tsp baking powder
1/4 C pecans (optional)
1/4 C grain sweetened chocolate chip (optional)

Blend together eggs, oil, milk, agave, pumpkin and salt. Combine coconut flour, spices and baking powder and thoroughly mix into batter. Heat some oil or butter onto a hot skillet making pancakes about 2 1/2 to 3 inches in diameter. Batter will be thick, but use the back of a spoon to spread it out thin. If you are adding pecans or chocolate chips sprinkle them on each pancake at this point. Makes 8 pancakes.

****The key to cooking coconut flour pancakes is to cook them at a low temperature, spread them thin and make them small.****

Monday, November 16, 2009

Sweet Potato Fries

They all got eaten before I could get a picture. These are great with soups, chili or a steak.

Sweet Potato Fries

2 lbs of peeled sweet potatoes
2 TB olive oil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp chili powder

Preheat oven to 400 degrees. Cover baking sheet with aluminum foil and set aside.

Peel potatoes. Cut in half lengthwise, then in 1/2 inch thick slices. Place in bowl and add oil and spices. Toss until fries are thoroughly coated with spices. Add more oil if needed.

Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.

Sunday, November 15, 2009

Chocolate Cupcakes - GF

After being MIA for awhile, I am now back!

Gluten Free Chocolate Cupcakes

1 TB butter or coconut oil
1/4 C cocoa powder
1 TB coconut milk
3 eggs
3/4 C agave (I used 1/2 agave & 1/2 coconut sugar crystals)
1/4 tsp salt
1/4 tsp vanilla
1/4 C sifted coconut flour
1/4 tsp baking powder

In a saucepan on low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together coconut milk, eggs, sugar, salt, and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups or muffin papers. Bake at 375 degrees F for 16-18 minutes. Let cool and top with frosting. Makes 6 cupcakes.


2 oz of cream cheese, room temperature
1/2 tsp vanilla extract
1/4 C agave nectar

Cream all ingredients together and refrigerate until ready to use.

*Adapted from a recipe in Cooking with Coconut Flour by Bruce Fife

Wednesday, September 16, 2009

Fajita Seasoning

This fajita seasoning is so amazing!!! I can't stop eating whatever we put it on. It makes a ton, but we go through it fast. Make up a batch and then share it with your family and friends.

Fajita Seasoning
1/3 cup + 4 teaspoons chili powder
1/4 cup + 2 teaspoons salt
1/4 cup + 2 teaspoons paprika
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 tablespoon cumin

Chili powders vary in spiciness so you may need to adjust the quantity. We use Frontier Fiesta Chili powder and it is fairly hot.

Plum Crisp - GF

Our plum tree is being bountiful with yummy fruit! I wanted to make something yummy for dessert tonight, so I got out my Cooking with Coconut Flour cookbook and looked up a recipe for Peach Crisp. I figured the plums would work in place of the plums and it turned out scrumptious!

Gluten Free Plump Crisp

4 cups plums, pitted and sliced
1 tablespoon xanthan gum (or 2 tablespoons cornstarch or arrowroot
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup agave or honey

3/4 cup finely chopped pecans or walnuts
3/4 cup sucanut or coconut sugar crystals
1/2 cup sifted coconut flour
3/4 cup grated or flaked coconut
1/2 cup butter or coconut oil, softened
Dash of salt

In a bowl, mix the filling ingredients. Arrange plum mixture in a
8x8x2-inch baking dish and set aside. Mix all the topping ingredients together
and layer on top of the plums. Bake at 375 degree for 35 minutes or until
topping is browned. Serve with whipped cream, optional.

Substitute the plums with peaches, apples or cherries if

(Recipe adapted from Cooking with Coconut Flour by Bruce Fife)

Monday, September 14, 2009

Almond Joy Bars

These have been the family's favorites treat lately. Lots of coconutty goodness! Everyone in the family will enjoy them.

Almond Joyfulness Bars

Makes 20 bars

Coconut Filling
1 1/2 cups fine unsweetened shredded coconut
5-6 tablespoons coconut oil
1/3 cup coconut milk
1/3 cup agave nectar
Raw almonds

  1. In a medium bowl combine shredded coconut, coconut oil, coconut milk and agave.
  2. Easy bars: press coconut filling into a 9 x 13 pan, about 1/2-3/4" thickness. Press two almonds into the top of the coconut filling about every 2 inches (so that when you cut the bars, the almond are in the middle).
  3. Hard bars: shape the coconut filling into logs and place on a wax paper covered baking sheet. Press two almonds into the top.
  4. Refrigerate the bars until the chocolate ganache is ready.

Chocolate Ganache
2 - 4 oz 100% cocoa bars
4 tablespoons coconut milk or heavy cream
1/2 cup agave nectar
2 tablespoons hot water
1 1/2 tablespoons stevia extract
1 teaspoon vanilla extract

  1. Break the chocolate bars in to small pieces and melt in a double-boiler over medium-high heat (do not let the water boil). If you do not have a double-boiler, use a glass or metal bowl and a medium saucepan. Fill the saucepan so that when the bowl is set on top of the saucepan is it not touching the water.
  2. Once the chocolate is melting slowly whisk in the coconut milk, hot water and agave. It may look like the chocolate is seizing, but just keep adding the liquids and it will become smooth.
  3. Once the chocolate is smooth whisk in the stevia and vanilla. Adjust agave or stevia for sweetness.
  4. Remove the saucepan from heat, keeping the bowl of chocolate in place.
Remove the coconut filling from the fridge. (Easy bars: cut into 2" squares). Place a toothpick in the center of each bar and dip into the ganache. Let some of the excess ganache fall back into the bowl, then place the bar on a wax paper covered baking sheet. Remove the toothpick. Place in the fridge for 15-20 minutes and then enjoy. Keep bars refrigerated.

(Adapted from a recipe at Healthy Indulgences)

Sunday, September 13, 2009

Coconut Flour Blueberry Muffins - GF

I made these muffins one night as my first experiment with coconut flour. They turned out amazing! Everyone in the family loved them, especially Aaron. They are most and fluffy and delicious.

Coconut Flour Blueberry Muffins
½ cup coconut flour,
½ teaspoon sea salt

½ teaspoon baking soda
6 eggs
⅓ cup agave nectar
⅓ cup coconut oil
1 tablespoon vanilla extract

1 cup blueberries, fresh or frozen
  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, coconut oil and vanilla and blend well with a hand mixer
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter in paper lined muffin tins
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Makes 12 muffins

(Recipe from Elana's Pantry)