So I baked a chocolate cake for Father’s Day. I got the recipe from and friend but tweaked it up a little! I’m all about indulging in healthy sweets with a less sugar as possible. The cake was both gluten and dairy free. Since the cake calls for coconut flour its more on the dry side, but there are other ingredients you can add to make it more moist.
Here’s my recipe:
(see links for where to purchase them)
2 tbsp baking soda
1/4 – 1/2 cup coconut flour or 1/4 cup maple or coconut nectar
1/2 cup dark chocolate chunks
mix all the dry ingredients together them fold in the oil, eggs, vanilla and maple or nectar if you are using that in place of the coconut sugar. Add in chocolate chunks last after everything is mixed well.
Bake in a bundt pan on 350 for 30-35 minutes, check it at 20 minutes
top with coconut whipped cream or organic chocolate syrup, or both!!
Healthy Chex Mix!
My son has been bugging to make Chex Mix so I told him we’d do a healthier version. So many people think chex mixes from stores are just cereal so they are healthy. Far from the truth. The cereals normally used are rice, corn and wheat Chex. Those all contain high fructose corn syrup, chemical preservatives and are gmo. The peanuts are usually ones fried in corn or soybean oil which are highly gmo and the butter used is full of hormones and antibiotics and brown sugar used in sweet Chex Mix is just white processed sugar with molasses added to make it brown. Yuk! When you learn how to read ingredients and KNOW what’s in each food you put in your and your children’s bodies, you will begin to take control of your health. So we used healthier ingredients- non gmo puffs and O cereal, raw peanuts, organic spelt pretzels, ghee, coconut nectar, vanilla and cinnamon. The kids and husband loved it!
3 cups of Organic O’s Cereal
3 cups of Barbara’s Puffs Cereal
2 cups Newman’s Organic Spelt Pretzels
2 cups raw peanuts
1/2 cup Organic Purity Farms Ghee (melted)
1 tbsp coconut nectar
Mix all the dry ingredients together in a large sheet pan. Spread evenly, use two pans if necessary. In a saucepan heat the ghee and coconut nectar till melted. Pour ghee mix over the cereal and make sure all is coated. Bake on 300 for 15 minutes. Take out and stir around. Bake for another 15-20 minutes until golden brown.
Remove from the oven and let it cool. Enjoy!
This morning I decided to create a new muffin recipe using almond flour. It was so last minute but I woke my daughter up to help me so she could say ” I made these!” Almond flour is a option to use if you are trying or are already gluten free. They turned out pretty darn good, and it’s a good thing they did because my kids were almost late to school because of these! Ha! I’m loving having a large bag of Bark Thins because they are perfect to crush up and sprinkle on top of muffins and scones. I also topped these with an organic sprouted cacao brown rice cereal which i LOVE and use for many other recipes also and it also gave it a crunchy bite. I also added in hemp and chia seeds to provide a great source of omega fatty acids for brain health!
(picture below of ingredients were taken before i knew to add another egg 🙂 )
2 cups almond flour
1 tsp baking soda
1 tbsp coconut oil
2 tbsp honey or maple syrup
1 tsp vanilla
1 tbsp organic cocoa powder
1 tsp chia seeds
1 tsp hemp seeds
1 tbsp brewed coffee (optional)
1/2 cup crushed Bark Thins
1/4 cup sprouted cacao rice cereal for topping
blend or mix eggs, vanilla and honey/maple first, add in the flour, baking soda and other dry ingredients. Blend well. Make sure mix is a little runny not too thick. stir in 1/4 cup Bark Thins. Fill muffins pans, this made 8 large muffins. top with remaining Bark Thins and cereal.
RUSH mode: bake at 400 degrees for 15 minutes
REGULAR i have time mode: bake at 350 degrees for about 20 minutes
just poke with a knife and make sure it comes out clean!
Enjoy! If you make these, please comment on how they turned out!
Coconut Banana Chocolate… what’s not to like about all three? I made these muffins this morning for my kid’s breakfast. If you’ve never baked with coconut flour before, it’s measurements do not equal to regular flours or even almond flour. Coconut flour is very dense and dry so you do not need much. I made 9 muffins with only 1/2 cup of flour. They turned out perfect and most importantly, my kids liked them 🙂 Here’s a great organic coconut flour for you to try.
✅Gluten Free ✅Crap Free ✅Refined Sugar Free
2large over riped 🍌
Tbsp maple 🍁 syrup
5 eggs 🍳
1/2tsp baking soda
1/2 cup coconut flour
Dark chocolate chunks
Blend first 4 wet ingredients then add in dry. If your batter is too dry add one more egg. Add in about 1/4 cup dark chocolate chips or chunks. Pour in muffin pan and top each with more chocolate 🍫
Bake for 20 min on 350/375. Fill with ghee and eat!
Pecan scones came out bomb 🔥 kids wiped them out! I make my kids scones often using almond flour, pecan flour or walnut flour. I like pecan flour the best because of its sweet and nutty flavor. I love making these because I can add in all types of healthy superfoods like my favorite brand of chia and hemp seeds that contain great omega fatty acids for brain function and hormonal balance.
Here’s the recipe-
One cup pecan flour
1/4 tsp baking soda
1tbsp maple 🍁 syrup
1tsp coconut oil (optional-makes it a little more rich)
dark chocolate chunks for the top
Pre heat oven to 350, oil a pan. I use coconut oil and spread it over the top of the pan. Blend all ingredients (except chocolate)in a blender. Form a ball of dough then press the dough onto the oiled pan into a flat pizza shape. Sprinkle with dark chocolate and bake on 350 for 12 min.
Ghee, also known as clarified butter, is butter with the milk proteins removed, making it a great dairy free option. The casein and proteins from the butter have been removed making it much easier to digest and super beneficial for your body. The great thing is that you can use ghee just like you use butter!
Ghee has a high smoke point so its great for cooking. Ghee is also known as liquid gold and is high in vitamin K. It does not need to be refrigerated but I keep mine in a glass jar in the fridge.
HOW TO MAKE IT:
NEED: Your choice of unsalted grass fed butter, Kerry Gold is my choice, a pot,stove, wire strainer and a glass storage jar.
Take about 1-2 lbs. of your butter and cut up into cubes or smaller rectangles to make it easier for melting. Turn your stove onto medium heat and melt the butter to a liquid. Reduce the heat to bring the butter to a simmer. You will heat for about 10 minutes or so. Your butter will start to foam at the top then it will bubble again then foam again. I wait until it continues to foam 2-3 times and you clearly see a layer of foam sitting at the top of your melted butter. After about 15 minutes it’s done. The color should be a bright gold and you may see reddish color milk solids at the bottom of the pot.
Strain through a mesh strainer to remove all of the milk proteins (foam). You may need to do this a few times. Store in refrigerator for longer lasting ghee.
You can use to fry, bake, cook or butter muffins and bread etc..
Congrats! You just made the wonderful and flavorful GHEE!