Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 10 medium to medium-large eggs (not extra large) 1 1/4 c. cassava flour 1/4 c. avocado oil 1/4 c. honey or preferred sweetener 1/2 tsp. baking soda, sifted 1/2 tsp. sea salt Directions: Preheat oven to 350 degrees. In a medium bowl, whisk together cassava, sifted baking soda and sea salt. In a high powered blender or mixer, place ingredients in the following order: eggs, oil, honey, then flour mixture. Blend on low speed 10 seconds. Stop to scrape down the sides and bottom briefly and blend on low 3 more seconds. Allow batter to thicken slightly when you prepare the pan. Lightly grease a standard loaf pan. Line with parchment paper. Pour batter in and bake for 45 minutes in preheated oven. Test doneness with a toothpick inserted in the center of the loaf to be sure it is cooked through. Pull up on the parchment to release the loaf from the pan. Cool then slice and serve.
Ingredients: 1/2 c. plus 2 Tbsp. coconut oil 1 1/4 c. coconut sugar 3/4 c. plus 2 Tbsp. unsweetned cocoa powder 1/4 tsp. salt 1 tsp. vanilla extract 2 large eggs 1/2 c. almond flour 1 c. dark chocolate chunks (optional) TOPPING: 1 c. fresh strawberries, diced 1/3 c. coconut oil 1/3 c. cocoa powder 2 Tbsp. maple syrup Directions: Preheat oven to 325 degrees. Line an 8x8 baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside. In a large microwave-safe bowl, combine coconut oil, coconut sugar, cocoa powder, salt and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10 second bursts until mixture has melted and can be stirred smooth. Batter will be granular. Add the vanilla, eggs and stir vigorously until batter is thick and shiny, and well blended. Add the almond flour and stir until combined. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick- it should come out with moist crumbs attached. Do not overbake. Let the brownies cool completely. Spread the strawberries evenly over the brownies. In a small bowl, whisk together the coconut oil, cocoa powder and maple syrup. Pour evenly over the strawberries. Refrigerate for at least 1 hour before cutting into 16 squares. Brownies will keep in an airtight container in the refrigerator for up to 3 days.
Ingredients: 6 egg whites 3/4 c. almond flour 1/4 c. coconut flour 1 tsp. baking powder 1/4 tsp. salt 1/4 c. almond milk 1 1/2 Tbsp. coconut oil or olive oil Directions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix together almond flour, coconut flour, baking powder and salt in a large mixing bowl. Pour in coconut oil and almond milk. Set aside. In a medium bowl, whisk egg whites until they are very frothy. Fold the egg whites into flour mixture until well combined. Divide approximately 1/4 c. of dough onto the baking sheet. Optional: top each biscuit with dash of almond butter. Bake 15-18 minutes or until the tops are golden brown. Serve warm or refrigerate. Note: Serve with almond butter
Ingredients: 1 large ripe banana 2 eggs Cinnamon Directions: Mash the banana very well with a fork then whisk together eggs and cinnamon. Heat skillet on low to medium setting. Spray pan with cooking spray or butter. Pour small pancakes into pan and heat on each side for about 2 minutes. Flip after checking to see the bottoms are done. Note~ These tend to be flimsier than normal pancakes, so make them smaller so they are easier to flip.
Ingredients: Tortillas- 6 egg whites or about 3/4 c. 3 1/2 Tbsp. coconut flour 4 Tbsp. almond milk 1/2 tsp. sea salt 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/4 tsp. garlic salt Fish- 1 lb. fresh cod, bones and skins removed 1/4 c. lime juice 1 tsp. salt 1 tsp. cumin 1 Tbsp. chili powder 1 c. shredded reduced fat coconut plus 1 tsp. sea salt 1 egg, beaten Toppings- Pico de gallo Avocado cream Shreddded cabbage Fresh cilantro Fresh lime wedges Directions: Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours. Preheat the oven to 350 degrees. Mix all of the tortilla ingredients in a small bowl. Let the batter sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter. Heat a cast iron or non-stick skillet over medium high heat and spray with olive oil or melted butter. Pour the batter into the pan in a circular motion, making the tortilla about the size of a pancake. Give the pan a little turn with your wrist a few times to help the batter spread out evenly and into a thin layer. Keeping the tortillas thin and small helps to make sure the egg taste doesn't overpower the tacos. Let the tortillas cook on the first side for about a minute until it starts to firm up. There wont be air bubbles like when you are cooking a pancake. Loosen the sides with a spatula then slide it under and flip the tortilla over. If you cant get your spatula under, try cooking it just a little longer. Cook on the second side for 30 seconds, then remove and set aside on a plate. Continue cooking the remaining batter, spraying the pan in between. Remove the fish from the marinade, and slice it into pieces 4 inches long and about 1 inch wide. Toss the pieces in the egg first, then coat with the coconut and salt. Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute to crisp up the breading. Assemble each taco with a piece of first, pico de gallo, avocado cream, cabbage and cilantro. Serve with fresh lime wedges.
Ingredients: 1 lb. ground chicken (a little fat makes for a moister nugget) 1 egg 1/4 c. coconut flour 2 tsp. Frank's RedHot original red hot sauce 1 tsp. celtic sea salt 1 tsp. onion powder 1/2 tsp. garlic powder COATING: 1/4 c. coconut flour 2 Tbsp. ground flax seeds 1/4 tsp. celtic sea salt SAUCE: 1/3 c. Franks RedHot original red hot sauce 3 Tbsp. ghee or butter Directions: Preheat oven to 375 degrees. In a small bowl, combine 1/4 c. coconut flour, onion powder, garlic powder and 1 tsp. salt. Mix well. In a medium bowl, place the ground chicken, egg, 2 tsp. hot sauce and coconut flour mixture. Mix with hands until well-combined but do not overmix. Scoop out 2 Tbsp. of the chicken mixture and roll into little meatballs (you should end up with about 20). Shape each meatball into a flatter "nugget" shape. Combine the remaining 1/4 c. coconut flour, 2 Tbsp. flax meal and 1/4 tsp. salt and dip each nugget gently into flour mixture until coated on all sides. Place the coated chicken nuggets onto a baking sheet covered with a Silpat or parchment paper. Bake for 15 minutes. While the chicken nuggets are baking, stir together 1/3 c. hot sauce and 3 Tbsp. ghee or butter and heat until warm and combined. Once the chicken has baked for about 15 minutes, remove chicken nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides. Place each nugget back on the baking sheet and bake for another 5 minutes. Serve hot.
Ingredients: 1 c. coconut flakes 1 c. chocolate chips 1 c. chopped pecans 1/2 c. almond butter 1/3 c. honey 1/3 c. olive oil 1 Tbsp. cinnamon Directions: Heat chocolate chips, oil, honey and almond butter in saucepan on medium heat. Melt the chocolate chips until they are a smooth consistency. Turn off the heat and add cinnamon, nuts and coconut. Be sure to coat everything in chocolate. Drop a spoonful on a parchment lined cookie sheet. Refrigerate for at least 30 minutes or until hardened.
Ingredients: 1 apple, peeled, cored and shredded 1 large carrot, peeled and grated 1/2 c. sunflower seed butter 1 c. pepitas 3 eggs, whisked 1/2 c. coconut oil, melted, plus 1 Tbsp. 1/4 c. raisins 1/4 c. pecans, roughly chopped (optional) 1 Tbsp. cinnamon 1 Tbsp. raw honey 1/4 tsp. baking soda Pinch of salt Directions: Preheat oven to 350 degrees. Add pepitas to a small saucepan over medium heat with 1 Tbsp. coconut oil. Cook for 3-5 minutes, moving around lots so they do not burn but they cook on all sides. Add your apple and carrot to a medium bowl. Add the sunflower seed butter to the apple and carrot. Place your roasted pepitas to the food processor and puree until you get a flour/meal texture. To your apples add your pepita flour, eggs, coconut oil, honey, raisins, pecans, cinnamon, salt and baking soda. Mix well. Pour batter into 9 full muffin tins either lined with muffin cups or sprayed with nonstick spray. Bake for 25-30 minutes or until cooked through and a toothpick inserted in the center comes out clean. Cool slightly.
Ingredients: 1 large onion, diced 1 clove garlic, diced 1 lb. beef stew meat 2 medium carrots 6 fl. oz. beef stock 4 c. canned tomatoes 5 fl. oz. red wine 1 tsp. oregano leaves 1 tsp. basil leaves Directions: Soften onion and garlic in a pot, add beef and allow to brown. Add diced carrots, allow to soften slightly. Add stock, canned tomatoes, red wine, oregano and basil. Put lid on and simmer on low heat for at least 1 hour.
