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.
Wednesday, September 16, 2009
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.
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
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
1 1/2 cups fine unsweetened shredded coconut
5-6 tablespoons coconut oil
1/3 cup coconut milk
1/3 cup agave nectar
- In a medium bowl combine shredded coconut, coconut oil, coconut milk and agave.
- 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).
- Hard bars: shape the coconut filling into logs and place on a wax paper covered baking sheet. Press two almonds into the top.
- Refrigerate the bars until the chocolate ganache is ready.
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
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.
- 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.
- 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.
- Once the chocolate is smooth whisk in the stevia and vanilla. Adjust agave or stevia for sweetness.
- Remove the saucepan from heat, keeping the bowl of chocolate in place.
(Adapted from a recipe at Healthy Indulgences)
Sunday, September 13, 2009
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, sifted
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
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, agave, coconut oil and vanilla and blend well with a hand mixer
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in blueberries
- Place batter in paper lined muffin tins
- Bake at 350° for 20-25 minutes
- Cool and serve
Makes 12 muffins
(Recipe from Elana's Pantry)