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

Chewy Brownies that You Won't Want to Share!

It is very important to me that my brownies are chewy. Very chewy. We takes our sweets seriously around here and this is our favorite, chewy brownie recipe! In fact, we've never had better! It reminds me of back in the day when I used to buy Ghirardelli's brownie mix because it was the only chewy brownie out there. Homemade brownies would never cut it, but not anymore!  I mean, how can you go wrong when you mix chocolate chips with peanut and almond butter? You won't be able to stop eating these!

Chewy Almond Butter Brownies

1/2 c. Almond Butter
1/2 c.Natural Peanut Butter
1 egg
1/2 c. Honey
 1/4 c. Cocoa Powder
1/2 tsp celtic sea salt
1/2 tsp. baking soda
1/2 - 1 c. Chocolate Chips (depending on your sweet tooth!)

The way in which these are baked is very important. I have made these over and over to perfect the chewy aspect of brownies. So follow carefully!

Preheat oven to 350 degrees. Mix together all ingredients in a mixer. Grease 8 x 8 glass baking dish with coconut oil or butter. Make sure to grease well. (I am not sure how an aluminum or stainless pan will turn out.)  

Now this is important: After spooning batter into pan, scrape most of the batter to the middle to make it look like a hill. Most of the batter need to be in the middle of the glass dish. If you do not do this, the batter will rise up the side and it will be uneven and dry. (who knows why it does this, but I have had success with the hilltop brownies!) They come out very even and chewy.

Bake for 20-25 minutes. Cool and enjoy with a glass of raw milk!

"The cross is the greatest gift God could bestow on His Elect on earth.  There is nothing so necessary, so beneficial, so sweet, or so glorious as to suffer something for Jesus. If you suffer as you ought, the cross will become a precious yoke that Jesus will carry with you."

        -  St. Louis de Montfort

Linking up at Fill Those Jars Friday,  Pennywise Platter, Simple Lives Thursday and  Real Food Wednesday.

Chewy Almond Flour Cookies!

We love these cookies! In the past my almond flour cookies have come out flat, but not these babies! They are chewy and truly gooey. 

For those who have dietary restrictions: They are gluten free, grain free, dairy free and low sugar. If you replaced the chocolate chips with raisins they would be really healthy!

Chewy Gooey Chocolate Chip Cookies 

2 1/2 cups almond meal. I used Trader Joe's.

1/2 tsp. sea salt

1/2 tsp baking soda

1/2 cup coconut oil - in a solid state

1 egg

2 teaspoons vanilla extract

1/4 cup honey

1 cup of chocolate chips, raisins, cranberries, whatever you like!

1. In a seperate bowl mix the dry ingredients - almond meal, salt and baking soda.

2. Whip your solid coconut oil. (since it's summer I had to refrigerate the oil ahead of time until it was solid.) You want the consistency of whipped butter.  Add your egg, vanilla and honey.

3. Add dry ingredients and chocolate chips.

4. Scoop big balls onto greased pan, bake at 375 degrees for 7-9 minutes. 

5. Cool completely before eating. I refrigerated mine until they were cold. They might be too crumbly otherwise. Enjoy!!

This recipe is so easy your toddler can do half some of it! (provided you like messes!) 

And your baby can happily watch!

We baked these before we went to the river beach, and enjoyed them when we got home. My husband loved them!

"More than that, we rejoice in our sufferings, knowing that suffering produces endurance,
and endurance produces character, and character produces hope, and hope does not disappoint us, because God's love has been poured into our hearts through the Holy Spirit which has been given to us." - Romans 5 3:-5

Linking up GAPS legal Thursdays and Simple Lives Thursdays

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!