Peppermint Coconut Blondies

Last year, I made Peppermint Blondies and they were Ah-MAZING and a huge hit!!! I did not post the recipe because the ingredients were not the best. They had some goods but lots of bads! I wanted to alter the recipe last year but just ran out of time! 

Many people that had the blondies last year have been requesting me to make some and quickly! After a few weeks of playing around with the recipe, I have come up with a good one and one that worked on the first time!!! :) BONUS!!!! 

Might I add that these are my FAVORITE gluten free, sugar (white or brown sugar) free dessert

The Ingredients:
1 cup Coconut Butter or Tropical Traditions Coconut Cream Concentrate (same thing!)
3 eggs
6 Medjool dates
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup unsweetened coconut (I did not toast but toasted would be yummy!)
1/2 cup mini chocolate chips (I found dairy free soy free at whole foods)
1 1/2 tsp all natural vanilla extract
3 drops liquid stevia extract
2 tsp pure peppermint extract
1/2 cup chopped walnuts
4 candy canes smashed

For the date mixture:
6 Medjool dates, pitted
1/2 tsp all natural vanilla extract
1 tablespoon coconut oil

The Directions:


Preheat oven to 325 degrees.
In a medium sized mixing bowl, blend eggs, vanilla extract, salt, and baking soda together with a hand mixer. Add in one cup coconut cream concentrate and mix batter with a spatula until creamy.
Add in date mixture (*see above). Add in three drops of liquid stevia (we prefer the whole foods brand) and pure peppermint extract. While stirring the batter, add in the coconut, chocolate chips and chopped walnuts and continue to mix until evenly distributed.


Lightly grease a 9x9 pyrex baking dish with coconut oil. Pour batter into baking dish. Top with smashed candy cane chunks (*see below) and bake at 325 for 20-25 minutes, test center with a tooth pick.


ENJOY!!!!

The blondies would be just as good without the chocolate if you choose to leave them out but sure does add just a little treat! Same with the Candy Canes. Hubby is not a fan so he picks them off! 

*** CANDY CANES --- When adding the Candy Canes on top DO NOT add the loose powder. It will create a melted crust that is real sticky. Just sift through and keep the chunks! :) 


Part of: Monday Mania, Fat Tuesday

German Apple Muffins

Several weeks ago Civilized Caveman posted this wonderful picture and recipe for German Apple Pancakes! I knew that it was a must try since hubby and I love German Apple Pancakes.

Don't those just look amazing?

The day finally came where I had energy and all the ingredients to make these beauties... But mine did not turn out as fluffy or pancake like. Mine were more like muffins but that might be my fault since I changed just a few things to the recipe. I think that my Baking Soda has gone bad and did not allow the pancakes to rise like the above picture but WOW were they still good!!! 

They were still a sweet treat that everyone enjoyed!!! 


Ingredients:

• 6 Eggs
• 1 Cup Almond Milk
• 3 Tbsp Coconut Oil, melted
• 2 Tsp Vanilla
• 2 Tsp date mixture (2 dates microwaved in water and mushed)
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/8 Tsp Nutmeg
• 2 Apples, cored and diced
• 2 Tbsp Coconut Oil
• 2 Tbsp Raw Organic Honey
• 1 Tsp Cinnamon
• 1 Tsp Nutmeg
• Juice of 1/2 Lemon
• Handful of crushed pecans or walnuts

The Directions:

1. Preheat Oven to 425 Degrees Fahrenheit
2. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and Date Mixture
3. In a small bowl, stir coconut flour, nutmeg, and baking soda
4. Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
5. In a small frying pan, heat 2 Tbsp coconut oil and raw organic honey  
6. Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
7. Add in your apples and sauté until all your apples are nicely coated
8. Evenly divide your apple mixture between 8 Ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
9. Place your Ramekins on a baking sheet and bake for 20 Minutes at 425 and then reduce heat to 375 and cook for an additional 20 Minutes
10. Sprinkle with Pecans when removed from the oven
11. Enjoy

Pumpkin Chocolate Chip Cookies

There is something about PUMPKIN and CHOCOLATE -- I LOVE THEM TOGETHER!!! I have mixed the two in several recipes but not since limiting the grains in our house. I have made bread, cake, cookies and pie with them!!! This year I had not had the chance to work with the two to create a yummy cookie, until now!!! 

Let me tell you --- 

It is not too late to make these easy grain-free delicious cookies!!!! 

It is a simple recipe and luckily I had everything on hand!

 I love when that happens!!!

These cookies were so yummy I could have eaten them all myself! :) 

The Ingredients:

1 cup almond flour

1/2 tsp baking powder

1 TBSP cinnamon

1 egg

3 TBSP pure maple syrup

1/4 cup coconut milk

1/3 cup crushed dark chocolate pieces (I used some 85% and some 65%, both dairy and soy free)

1/2 tsp vanilla extract

1 cup pumpkin puree 

Directions:

Preheat oven to 400. In a mixing bowl combine the almond flour, baking powder and cinnamon. In a smaller bowl, whisk together the egg, maple syrup, vanilla and coconut milk. Combine the wet and dry ingredients and mix well. Stir in the pumpkin and chocolate pieces. Spoon onto a nonstick cookie sheet. Bake for approximately 20 minutes. Enjoy the sweet, moist, chocolatey-ness! 

ENJOY!!! I think I am off to create a pumpkin and chocolate bread for tomorrow morning!!! :) Hello, late pumpkin and chocolate late kick! :) 

Pumpkin Spice Cupcakes

Pumpkin Cupcakes just in time for Thanksgiving!!! These bad boys were so delicious!

The Ingredients:

1/2 cup coconut flour, sifted

6 omega 3 eggs

1/4 cup coconut oil

4 dates, 1 tsp water 1 tsp vanilla (date mixture)

1/2 cup pure pumpkin puree

1/2 tsp sea salt or kosher salt

1/4 tsp baking soda

1 tablespoon vanilla extract

1 tablespoon pumpkin spice blend

The Directions:

Preheat oven to 350.

In a large mixing bowl, combine dry ingredients.

Add dates to microwave safe glass bowl. Add water and vanilla. Microwave for 30 seconds-1 minute. Mash mixture with fork until the dates are a evenly mashed.

In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.

Pour wet ingredients into dry and blend with a hand mixer until evenly combined.

Lightly grease mini cake or loaf pans with coconut oil.

Pour batter into mini cake pans, or mini loaf pans.

Bake for 25-30 minutes, check with a toothpick.

Cinnamon Frosting

The Ingredients:

1 cup palm shortening

1 tablespoon raw honey

1 1/2 tablespoon vanilla extract

2 tsp cinnamon

The Directions:

Blend all ingredients with a hand mixer until fluffy.

Use immediately, or refrigerate for up to a week.

My hubby wanted the frosting a little more sweet tasting, so I added 4 drops of Stevia and a little more vanilla. 

I sprinkled the iced cupcakes with Pumpkin Spice. 

ENJOY!!!!

Part of: Monday Mania, Real Food 101, My Sweet and Savory

Apple Cinnamon Cookies

A delicious and healthy fall cookie! Since I am still suppose to be laying as much as possible it was important that I find a quick and easy cook recipe. These were perfect! Did not take much time at all and I was able to rest while they baked! 

I love these cookies because it has Almonds, Apples and Cranberries. I love these cookies because it did not have flour or any sweeteners. I love these cookies because I am already dreaming up my next batch with the addition to dates.

The Ingredients:
2 cups Almonds
1 cup banana chips (optional) 
2 cups Apples, peel on
1 cup unsweetened coconut 
1/4 cup cranberries
1 TBSP Cinnamon
2 tsp Vanilla
2 tsp melted coconut oil
3 eggs


The Directions:
Preheat your oven to 350 Degrees

1. Combine all of your ingredients EXCEPT your eggs and cranberries in a food processor, pulse it until all the pieces are small but still a little chunky.  If your food processor is not large enough to accommodate everything just split it up.  I did the almonds first, then the apples.
2. Combine that mixture with the eggs in a large mixing bowl and mix well. Add cranberries and mix again. 
3. Using your hands, form the mixture into "patties" and place on a parchment paper lined cookie sheet.  The size of the "patties" are up to you, or you could make the into bars.  I made mine about 2 inches across and got about 15 cookies
4. Bake until done, around 30 Minutes

ENJOY!!!!

German Chocolate Cake with Pecan Filling

Last week, we celebrated hubby's birthday! He is a chocolate fan and LOVES German Chocolate Cake!!! I knew I wanted to create a healthy but delicious cake for him so that it would stick with his new crossfit challenge. 

HERE IS WHAT I CAME UP WITH!!!! :) 

German Chocolate Cake Revised
¾ cup coconut flour, sifted
½ cup cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
Date mixture (5 dates, pitted, splash of vanilla, water)
1 tablespoon vanilla extract

1. In a small bowl, combine flour, cacao, salt and baking soda
2. In a large bowl, using an electric hand mixer, blend eggs, oil and vanilla
3. In a small dish, add 5 dates, pitted, a splash of vanilla and water. Put in the microwave for 30 seconds and take out. Mash with a fork. If it needs to be softened more add back in the microwave for another 30 seconds. You want this mixture to be pure mush! 
4. Add date mixture to wet ingredients. 
5. Add dry ingredients into large bowl and continue to blend
6. Oil (2) 9 inch round cake pans and dust with coconut flour
7. Pour batter into pans and bake at 350° for 35-45 minutes
8. Remove from oven, allow to cool completely then remove from pans

Coconut Pecan Filling
1 cup coconut milk (canned)
1 cup maple syrup
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 ¼ cup coconut oil
1 ½ cups unsweetened shredded coconut
1 ½ cups pecans, toasted and chopped

1. In a medium saucepan, heat coconut milk, maple syrup and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Whisk the contents of saucepan vigorously and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
8. Spread frosting over cake and serve

Vegan Chocolate Frosting
1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons maple syrup
1 tablespoon vanilla extract
pinch celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Stir in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to cool
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

Assembly
1.  After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter
2.  Spread the Coconut Pecan Filling on top of the first layer cake
3.  Place the second cake on top of the first
4.  Spread the top and sides of the cake with Chocolate Frosting
5.  Cover the top of the cake with Pecan Coconut Filling
6.  Serve

Zucchini Lasagna and Blackberry Cobbler

I love when a meal comes COMPLETELY from local farmers! Last night for dinner I made a delicious batch of zucchini lasagna with homemade tomato sauce.

The Ingredients:

1 large zucchini, sliced into thin slices

1 pound ground beef (seasoned with nutmeg, garlic powder and basil)

homemade tomato sauce

1 bell pepper

1 onion

1 garlic clove, minced

Cashew Cheese:

1 cup soaked cashews

Almond Milk

Basil

Salt and Pepper

The Directions:

 I blended up tomatoes in my VitaMix and followed these directions.

 I decided to add a green bell pepper, onion and minced garlic. Sauted first!

 I also decided to add a pound of ground beef.

Then I started to layer!!!

 I topped the delicious zucchini lasagna with a cashew cheese. Bake at 350 degrees for 25 - 30 minutes. You want to make sure the zucchini is tender and not mushy!

ENJOY!!!!

I didn't stop there!!!

I made a quick and easy dessert!!! 

Blackberry Cobbler

The Ingredients:

1 bin of fresh blackberries (I just picked ours up from CSA!) about 3 cups

honey

1 1/2 cup Almond Meal (ground up almonds)

1 egg 

2 TBSP melted Coconut Oil

Cinnamon

The Directions:

Preheat the oven to 350 degrees. 

Wash and Pat dry the blackberries. Add into a pie dish. Drizzle with honey. 

In another bowl mix together the Almond Meal, egg and coconut oil. 

Do not over mix... 

crumble the topping onto the blackberries. Sprinkle with cinnamon.

Bake at 350 degrees for 35 minutes.

ENJOY --- AGAIN!!! :) 

Part of : Full Plate Thursday

Pennywise Thursday

Vanilla Cake

Here is a quick and easy cake recipe just in time for the Holiday weekend!!!! 

The Ingredients:4 eggs
3/4 cup coconut milk (canned) or cream
2 teaspoons vanilla extract ( you can use l tsp. if you want less vanilla flavor)
date mixture - see below1/2 cup blanched almond flour
1/2 cup coconut flour
1/4 teaspoon unrefined sea salt
Scant 1/2 teaspoon baking soda
Stevia 5 drops


date mixture:
3 dates, pitted
2 TBSP water
microwave for 30 seconds and mash down. 

The Directions:
Preheat oven to 350 degrees1. In a large bowl, whisk together eggs, coconut milk, vanilla extract and palm sugar.
2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda.
3. Mix dry ingredients into wet with a handheld mixer. Add stevia to taste.
4. Grease an 8x8 inch baking dish and pour in batter.

Bake for 30 minutes
Cool for 1 hour

There are many things you can do with this cake. Add cut strawberries!!! Add fresh blueberries!!! Add sliced Apples!!! Possibilities are endless! :) 


I added chocolate chips, this time! 

ENJOY!!!!

Carrot Cake

Happy Monday!!!! 

I hope that everyone had a wonderful Easter! We sure did! We enjoyed some great food with family :) 

I made The Food Lovers' @ Primal Plate carrot cake. 

Mine ended up not looking like that... 

ha... ok this is a terrible picture. 

When taking the cake out of the pans, the cake broke into pieces. This always happens to me...  The cake was not going to win this one... I decided to turn my pieces into a layered cake in my trifle dish! 

I followed the recipe, here, then layered the cake pieces, icing and walnuts (and repeat). 

THIS WAS AN AWESOME CAKE!!!! AMAZING flavor!!!!! :) Best Carrot Cake EVER!!!! :) 

Thank you, Primal Plate for sharing this recipe!!!!