Coconut Flour Fudge Brownies (Grain-Free Goodness!)

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It’s no secret…I am definitely in love with chocolate, particularly chocolate brownies. If I am honest, I have something on hand every week! πŸ™‚ Am I addicted? Probably. πŸ™‚ These brownies have been my “go to” dessert for quite a while; they also have been successful at satisfying the sweet tooth of family and friends. I am incredibly grateful to Erica from the Comfy Belly for this delicious recipe. I did alter the amount of coconut flour, but other than that, this is Erica’s recipe. πŸ™‚ Be sure to check out her blog for more great dishes! πŸ™‚

Ingredients:
1/4 cup minus 1/2 tsp. coconut flour (Do not pack this. Too much coconut flour will alter the texture of your brownies.)
3/4 cup unsweetened cocoa powder (You can also use cacao powder.)
1/2 teaspoon sea salt
4 organic eggs (This is important.)
3/4 cup maple syrup (Grade B preferred)
2 teaspoons pure vanilla extract
1/3 cup melted coconut oil (If dairy is tolerated, Kerrygold butter tastes great in place of the coconut oil! I find mine at Trader Joe’s. Sometimes Costco will carry this as well.)

Directions:
1. Preheat the oven to 350 and grease an 8×8 pan with coconut oil.
2. In a large mixing bowl, whisk the dry ingredients together. Set aside.
3. In a smaller bowl, combine all of the wet ingredients, except for the coconut oil (or butter). Add the wet ingredients (except the coconut oil/butter) to the dry ingredients. Using a handheld mixer, combine the wet and dry ingredients until well incorporated. Add the 1/3 cup oil or butter and process again until incorporated.
4. Let the batter set for 5 minutes, and then proceed to process once more for 30 seconds with the handheld mixer.
5. Pour the batter into the prepared pan, and bake for 20-25 minutes, or until the toothpick inserted comes out clean. (I always under bake mine a little and take them out at 20 minutes because I prefer them that way; it is a matter of your taste preference.)
6. Optional but absolutely delicious: Poke holes into the top of the brownies and frost with Erica’s delicious ganache! Find the recipe here.
7. Let cool slightly and enjoy! πŸ™‚

*This page contains affiliate links.
*Brownie and ganache recipe from Comfy Belly.

Delightful, Nutrient Dense Strawberry Cake (Made with Coconut Flour)

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I have missed you all! I apologize for my “blog posting absence”, but I have been busy collecting a few more delicious recipes for you all! This one comes from Lauren Geertsen’s blog, Empowered Sustenance. She writes that she originally received this recipe from her friend, Melanie. I encourage you to check out Lauren’s great recipes and her insights on health and wellness. I believe you will find great resources for your health journey. πŸ™‚

Like I said, I have been collecting tasty recipes to share, and this one is sure to please. I decided to take on the adventure in making this for my family for Valentine’s Day, and it did not disappoint. I will admit that it was a little more time consuming to put together, but I believe the main reason was that it was my first time making it, and I wanted to make this cake GOOD! πŸ™‚ My sister and mom also decided to make it as well on Valentine’s Day, so it was quite fun to text and chat throughout the day as to how everyone’s cake was progressing. The pics that we shared at the end of the day (since we live a distance away from each other) were fantastic! I was pretty proud and so excited to serve it.

In addition to making a tasty treat for my loved ones, I knew that we were delighting in a cake that was full of nutrition: coconut flour, several eggs, raw honey, and grass-fed butter make this cake more than just a regular dessert. It is full of fiber, protein, and healthy fats. Talk about a dessert that you can feel good about eating. In fact, I am not going to lie… we did in fact eat leftovers for breakfast. πŸ™‚

If you are interested in checking out Lauren’s recipe for this cake, you can click on this recipe link. I did follow her version of the cake recipe exactly, but I did make a few modifications in the preparation directions and in the frosting. For the sake of simplicity, I will post what I did here, and you can always refer back to her site if you’d like! πŸ™‚ Enjoy this delightful strawberry cake for any occasion. πŸ™‚
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Cake Ingredients:
8 eggs
1/2 cup raw honey
5 tablespoons chilled, grass-fed butter, grated (I like the Kerrygold brand; Costco sells a case of three of them for under $7. Otherwise, I have gotten mine at Trader Joe’s as well.)
1 cup coconut flour. (To measure it, scoop it and then level with a knife. Do not pack it. It is important not to add too much coconut flour.)
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup whole-milk yogurt (We like the Kalona brand.)
1 tablespoon vanilla extract
1/2 cup fresh strawberries, diced (If possible, organic strawberries are best. They are one of the fruits on the “Dirty Dozen” list. More on that here.)

Directions:
Preheat oven to 350F. Line a 9 inch cake pan with parchment paper and coat the sides with butter or coconut oil. I did not have a cake pan, so I used my springform pan and just lined it with aluminum foil along the bottom and sides.

Put the honey and eggs in a large mixing bowl, and with whisk attachment, mix on medium-high for 5 minutes. It should be frothy and pale yellow. Add the grated butter and mix for another minute. Set the bowl aside for a short bit.

In a separate bowl, mix the coconut flour, salt, and baking soda together. Add these dry ingredients to the honey and eggs mixture. Mix for about 1 minute.

With a spatula, gently mix in the whole-milk yogurt, vanilla extract, and the diced strawberries.

Pour the batter into the prepared cake pan or springform pan. Bake for 45 minutes or until a toothpick comes out clean. Check the cake at 35 minutes to see if it is done. Every oven behaves differently. Lauren’s recipe states to cook for 35 minutes. Mine was not done that quickly. Cool completely (very important!) before frosting with the delicious strawberry buttercream frosting (Recipe below):

Frosting Ingredients: (This recipe comes from Honest Body)
1 cup room temp softened, unsalted grass-fed butter (Kerrygold works wonderfully.)
10 tablespoons raw honey
1 bag (mine was 1.2 oz) freeze dried strawberries
Pinch of sea salt
2 tablespoons maple syrup (grade B preferred)
1 tablespoon+ coconut milk or milk of choice (The milk should NOT be used if the frosting is already a
spreadable consistency. Only use if it is too thick for frosting your cake.)

Directions:
Blend the freeze dried strawberries into a powder in the blender. Pour the powder into a large mixing bowl. (Be careful when pouring or you will have a powdery mess! :))

Add the remaining ingredients, and with a mixer, combine on medium-high speed until creamy. Frost your cake. Decorate with additional strawberries if desired. Enjoy!!! πŸ™‚

*This page contains affiliate links.
*Credit for the cake recipe comes from Lauren over at Empowered Sustenance.
*Credit for the frosting recipe comes from Honest Body.

Honey Sweetened Cupcakes with Buttercream

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Mmmmm….cupcakes. Let’s admit it. Most of us are huge fans of this tasty treat. Yet, many times, cupcakes are filled with loads of sugar as well as gluten. Where do we find a tasty substitute that still tastes like a cupcake? Well, let me tell you that I have a delicious cupcake recipe to share with you today from another “nutrition-minded” blogger. I recently discovered this dessert from Erica over at her blog, Comfy Belly. I’d encourage you to check out her website as she has fantastic ideas! In the meantime, whip up a batch of these, and enjoy them with no guilt. πŸ™‚ I have followed her cupcake recipe exactly because it is so wonderful just the way it is! The only slight change I made was to omit the seeds from the vanilla bean (as I did not have this on hand) and instead, I increased the vanilla extract in the recipe slightly.

Cupcakes:
Ingredients:
1/2 cup coconut flour (Do not pack the coconut flour in the measuring cup.)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 large eggs
1/3 cup coconut oil, melted
*1/2 cup honey
2 tablespoons coconut milk or other milk
1 tablespoon + 1 tsp. vanilla extract

Directions:
*Preheat the oven to 350. Line a muffin tin with muffin liners and set aside. (This recipe makes approx. 8 cupcakes.)
*In a medium-sized mixing bowl, combine the dry ingredients. In a separate bowl, add the eggs, melted oil, honey, milk, and vanilla extract. Using an electric mixer, mix the wet ingredients. Add the wet ingredients to the dry ones, and combine them using the electric mixer until they are well blended. Let the batter set for 3 minutes, and then mix once more for 15 seconds.
*Fill the muffin liners 3/4 of the way full, and pop the cupcakes in the oven for approximately 20 minutes. Keep an eye on them toward the end so that they don’t get too dark. The cupcakes are done when a toothpick inserted comes out clean.
*Cool and frost with the buttercream recipe below. I followed Erica’s buttercream recipe, but I decreased the honey by 1 tablespoon and I used Tropical Traditions Palm Shortening instead of Spectrum’s Vegetable Shortening.

Buttercream Frosting:
4 tablespoons organic butter at room temp.
4 tablespoons palm shortening
*4 tablespoons honey
1 teaspoon vanilla extract

*With an electric mixer, blend the buttercream ingredients until they are smooth. Frost your amazing cupcakes! πŸ™‚

*Note: If you can get your hands on some local raw honey, it is well worth it for this recipe. Raw honey has a flavor that is superior to regular pasteurized honey. πŸ™‚

*This page contains affiliate links.

*Find the original cupcake recipe here and the frosting recipe here.

Chocolate Chip Pumpkin Muffins (Paleo Style:)

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These muffins are absolutely divine. πŸ™‚ Yummy, moist, and full of chocolate, this delicious recipe is not only easy to whip up, but they are full of nutritious ingredients! I originally found these muffins from Juli over at PaleoOMG, and then I tweaked it slightly. I am giving you the recipe with my modifications, but feel free to head on over to the PaloOMG blog to check out the original recipe. πŸ™‚

Ingredients:
1/3 cup organic pumpkin puree
1/3 cup maple syrup (Grade B preferred)
1/4 cup melted coconut oil or grass-fed butter if dairy is tolerated
3 eggs, whisked
1 teaspoon vanilla extract
*ΒΌ cup coconut flour
1 teaspoon cinnamon
pinch of ground cloves
Β½ teaspoon baking soda
Β½ teaspoon baking powder
pinch of salt
1/3 cup Enjoy Life Mini Chocolate Chips

Directions:
Preheat the oven to 350. In a medium sized bowl, mix together the wet ingredients: pumpkin, maple syrup, coconut oil, eggs, and vanilla. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients, and mix together well. Add the chocolate chips and fold in with a spatula. Fill 8 muffin tins 2/3 of the way full, and bake in the oven for 30-35 minutes. Watch to see that the muffins are not getting too dark on the tops. If this begins to happen, just simply cover the muffins loosely with foil for the remainder of the baking time. πŸ™‚ When done, remove the muffins and cool completely. Enjoy with a glass of homemade coconut milk! πŸ™‚

*Note about coconut flour: Coconut flour can be tricky at times. Sometimes your batter will look more wet than other times. That is okay! Do not add more coconut flour to your recipe. This will change the texture of the final product.

*Disclosure: This page contains affiliate links.

Gooey Goodness Brownies with Avocado Mousse Frosting

If you want a bite of chocolate goodness, keep reading. This recipe is worth every bite. Not only is it tasty, but it is filled with nutrient dense ingredients and healthy fats as well. Plus, they are egg-free, gluten-free, and dairy free. I think I found a winner recipe for my son’s birthday cake, and I am so excited!! Enjoy the gooey treat (and don’t feel one bit guilty!).

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Ingredients for the Brownies:

4 tablespoons Enjoy Life Chocolate Chips
ΒΌ cup Natural Value coconut milk (I like this brand because there is no guar gum or thickeners.)
3 tablespoons coconut oil
Β½ cup pure maple syrup
Β½ cup organic pumpkin puree
1 1/2 teaspoons vanilla extract
ΒΌ teaspoon sea salt
ΒΌ teaspoon baking soda
4 tablespoons cacao powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 cup Enjoy Life Chips to fold in (optional)

Instructions:
Preheat the oven to 350.
Over a double boiler, melt the chocolate chips, coconut milk, and coconut oil. Stir constantly. Pour into a medium sized mixing bowl, and add in the maple syrup, pumpkin, vanilla, salt, and baking soda. Beat until combined.
In a separate bowl, stir together the coconut flour, cacao powder, and arrowroot. Pour the dry ingredients into the wet and mix with a spatula until just combined. Fold in additional chocolate chips if desired.
Place in a greased 8×8 pan, and spread out evenly. Bake for 22 minutes or until toothpick inserted comes out clean (Don’t worry about under-baking a little! πŸ™‚ Cool completely. While cooling, prepare the mousse frosting. πŸ™‚

For the mousse frosting, just follow ** this recipe. Frost with half of the mousse, and save the rest just for eating! πŸ™‚

These brownies are great cold or warm! πŸ™‚

Another great option is to sprinkle the brownies with a little coconut butter. πŸ™‚

**Please note that I have changed which coconut milk I use since posting the mousse recipe. I now use Natural Value instead of Native Forest. πŸ™‚

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Paleo Upside Down Banana Cake (AIP Friendly)

I had a craving for banana this week but wasn’t satisfied with my normal treat of bananas and sun butter or bananas and chocolate. I wanted a little more flare. πŸ™‚ The result was the following recipe; I loved it, and I think you will find it quite delightful as well! πŸ™‚

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Paleo Upside Down Banana Cake (AIP Friendly)

Banana Cream Layer:
2 bananas, mashed
6 mejool dates
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 teaspoon pure maple syrup
Pinch of sea salt
1 banana, sliced (This will NOT go in your processor.)

Cake Topping:
2 tablespoons coconut oil, plus more for greasing
3 tablespoons water
4 tablespoons raw honey
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1 1/2 teaspoons fresh lemon juice

Directions:
*Preheat the oven to 350. Grease a 1 1/2 quart casserole dish and set aside.
*Prepare the banana cream: Place the first 6 ingredients, except the 1 sliced banana, in the food processor. Blend until creamy. Spread it on the bottom of your greased casserole dish.
*Slice the one banana and lay it in a single layer on top of your banana cream. Set the casserole dish aside while you prepare your cake topping.
*Prepare the cake topping: Place all ingredients for the topping in a medium mixing bowl. Beat on medium until the ingredients are combined. Carefully spread the batter on top of your cream and sliced bananas.
*Bake for 18 minutes or until golden brown.
*Let the dish cool to set. Enjoy with a dollop of whipped coconut cream! πŸ™‚
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