Coconut Flour Dutch Babies

First, I have to say this isn't my recipe, but we enjoyed it so much I'm going to share it with you here.  This recipe was submitted by Karen over at the Coconut Recipes website. They have some fabulous recipes if you want to try baking with coconut flour. We LOVE coconut flour. It was a bit of a learning curve in the beginning, but easy peasy once you get used to it. Also, a half a cup goes a long way - so it's not as expensive as it seems.

We've been getting really sick of eggs so we switched it up this morning and my kids couldn't have been happier. The original recipe says it serves 6- 8, and umm, well, this morning it served three. SO, if you are big pigs like us, then I would say 3-4 servings. :)

We made this recipe completely dairy free (because my nursling just can't take it) but by all means slather these babies with butter and maple syrup - your taste buds will thank you.


Dutch Babies

Ingredients:

• Butter or coconut oil (to grease pan)
• 1/2 teaspoon salt
• 1/4 cup coconut flour
• 6 tablespoons of corn starch
•  8 eggs
• 1 cup coconut milk
• Your choice of topping: maple syrup, honey, warmed apple sauce, raspberries, blueberries, etc.

Preparation:

Preheat oven to 425 degrees.

Very generously completely slather bottom and sides of a 9 x 13 glass baking pan with butter or coconut oil.

Whisk all the dry ingredients together and quickly add and whisk in the eggs and coconut milk until batter is well mixed. Pour all directly into greased pan. 

Bake for about 20 minutes until puffed and cooked all the way through. Serve immediately.

We love ours slathered in butter and maple syrup - soooo delicious!

Enjoy!

- Sarah

 

"The creator of the heavens obeys a carpenter; the God of eternal glory listens to a poor virgin. Has anyone ever witnessed anything comparable to this? Let the philosopher no longer disdain from listening to the common laborer; the wise, to the simple; the educated, to the illiterate; a child of a prince, to a peasant."
-St. Anthony of Padua

Go Ahead, Have a Little Muffin with your Butter

I dare you. It's so good you can't just eat one. 

 These are my go-to, memorized, crowd pleasing muffins. They are just sweet enough to eat as a breakfast muffin, and perfect for a birthday party cupcake topped with icing. They will please the people who never want to touch a gluten free bake good or healthy desert! They won't even know they have been duped! 

We eat ours with butter. Lots of butter. If you have 30 minutes to spare then you can make these all-star muffins!

 

 

Vanilla Bomb Cakes {GAPS, Paleo}

6 eggs

3 tsp. vanilla

1/2 tsp sea salt

1/4 tsp baking soda

1/2 cup honey

1/2 cup melted coconut oil or butter

1/2 cup sifted coconut flour

Preheat oven to 350 degrees. Melt coconut oil. Combine eggs, vanilla, sea salt, baking soda and honey in mixer or bowl. Blend well. Add sifted coconut flour. Mix together and slowly add melted coconut oil. I often have to "whip" mine to smooth out the lumps and incorporate all the coconut flour. It will be the consistency of cake batter. Keep mixing if your batter is lumpy or separated. Bake for 15 minutes. Makes 10 - 12 cupcakes. 

Enjoy!!

Linking up at Pennywise Platter

"Joy must be one of the pivots of our life. It is the token of a generous personality. Sometimes it is also a mantle that clothes a life of sacrifice and self-giving. A person who has this gift often reaches high summits. He or she is like a sun in a community. Let those who suffer find in us comforting angels." - Blessed Mother Teresa

Chocolate Cupcakes that are Good for You!

I would consider these chocolate cupcakes good for you. I mean, at least it gives me an excuse to eat three four of them! They are filled with coconut flour, coconut oil, and eggs. You can eat them for breakfast with a smile on your face! 

As mothers we have plenty of guilt lying around. One of them is guilt over what we feed our children. I often feel guilt unnecessarily. Being concerned about my children eating a balanced diet, too much sugar or being picky about those green beans on their plate.  We can simply do our best and leave the rest in God's hands!

What I love about these cupcakes is that you don't have to feel guilty!  We love them because they are really easy, healthy to boot and yummy!

Coconut Flour Chocolate Cupcakes {Paleo, GAPS}

 

1/4 c. coconut flour

1/4 c. cocoa

1/4 tsp. salt

1/2 tsp. baking soda

3 eggs

1/4 c. coconut oil or melted butter

1/2 c. honey

Mix dry ingredients in a mixer or bowl. Add eggs, coconut oil and honey. Mix well and let coconut flour absorb liquids.  Spoon into cupcake pan with liners. Bake at 350 degrees for 11-15 minutes. Makes 9 cupcakes. 

Enjoy your guilt free chocolate fix!

We love them with buttercream icing, mmm!

We buy our coconut oil from Amazon. It is one of the cheapest ways to buy the unrefined goodness. If you click on the picture and purchase it through this link, Amazon will be so good as to give me an advertising fee. Make sure you Subscribe as Save as well, there is no obligation to buy more and you get a discount!

I also have found the best price for coconut flour is on Amazon. If you don't want to purchase four bags, make sure to find a friend to split it with you! We have SO much fun experimenting with coconut flour!

Linking up at Fat Tuesday

"My daughter...why do you not tell me about everything that concerns you, even the smallest details? Tell Me about everything, and know that this will give Me great joy. I answered, But You know about everything, Lord." And Jesus replied to me, "Yes I do know; but you should not excuse yourself with the fact that I know, but with childlike simplicity talk to Me about everything, for my ears and heart are inclined towards you, and your words are dear to Me."
                              - St. Faustina, Divine Mercy in my Soul

Coconut Lemon Meltaways

My dear sister wrote out this recipe and mailed it to me. Don't you love getting snail mail? Such a simple joy in life! She LOVES these cookies and I am going to make them for a friend's baby shower. Let me know if you try them too! (She said they literally melt in your mouth)

Coconut Lemon Meltaways

Makes 22-24 cookies

Dry Ingredients

1 1/2 c. Almond Flour

1 1/2 c. Dried Shredded Coconut

1/3 c. Coconut Flour

2 big pinches of sea salt

    Mix dry ingredients together and set aside.

Wet Ingredients

6 T. Honey

4 T. Lemon Juice

2 tsp. Vanilla

1 T. Lemon Zest

Mix together with mixer or food processor. Slowly pour wet ingredients into dry mix until well incorporated.

Mix in:

1/4 c. and 1 T. melted coconut oil.

Form small balls of batter and warm the oven to 170 degrees. Bake cookies for 1 hour, then chill another hour before eating. ENJOY!!

She found the recipe  here. 

"Sing to the LORD a new song,
for he has done wondrous deeds;
His right hand has won victory for him,
his holy arm."

- Psalm 98

Spiced Coconut Squash Muffins

This recipe has been adapted from The Well Fed Homestead recipe. Make sure to check out her sight, she has so many wonderful recipes!

1/2 c. melted coconut oil

6 eggs
1 tsp. vanilla
1/2 c. honey
1/2 c. cooked, pureed butternut squash (or any squash for that matter!)
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. coconut flour

Preheat oven to 400 degrees and line muffin tin. Beat eggs, add in vanilla, honey, squash, spices, salt and baking soda. Mix together. Slowly add in sifted coconut flour and coconut oil.

Divide batter evenly between 12 muffin cups.

Bake for 15 - 19 minutes or until no longer wet. Enjoy with a huge slab of butter if you prefer!