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.

Delicious Homemade Chicken Soup (Grain-Free!)

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This one is a winner. It is such a delicious and warming soup recipe, and I can hardly wait for you to try it! Plus, while we have a couple colder days still in the weather forecast, isn’t it nice to have a few simple, yet absolutely satisfying, soups to use from your recipe file? πŸ™‚ This one is great for many reasons: it is gluten-free, grain-free, and dairy-free. Plus, it is a super immune booster with the bone broth added into the soup. Oh, and did I mention that it is just downright delicious? πŸ™‚ Enjoy! πŸ™‚

Ingredients:
2 tablespoons coconut oil (If you don’t have a dairy sensitivity, I would strongly encourage you to use Kerrygold Butter. I find mine at Trader Joe’s.)
1 cup organic carrots, peeled and chopped
1 cup organic celery, chopped with leaves removed
1/2- 1 cup chopped onion
3 cups homemade bone broth (You can find the recipe here. )
1 teaspoon dried thyme
2 tablespoons chopped, fresh basil
2 cups cooked, shredded chicken (I like to use a leftover rotisserie chicken from our local health food store. It adds a ton of flavor!)
1 cup full fat coconut milk (Homemade coconut milk is great in this recipe. You can find the recipe here.) *Note: If you do buy this from the store, use the canned, full-fat coconut milk, and make sure it is free of carrageenan.
Salt and Pepper to taste

Directions:
Over medium heat, melt the coconut oil (or butter if using) in a large pot. Saute the carrots, celery, and onion for 3-4 minutes, or until the onion is tender. Pour in the bone broth, and add in the thyme, basil, salt and pepper. Stir. Next, add the chicken to the pot, and gently stir again. Bring to a boil, and then turn the heat down to a simmer. Cover and simmer for 20-30 minutes. Pour in the coconut milk and stir. Heat through and serve! This soup is great with a side of plantain crackers. Get the recipe here.
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Paleo Sweet Potato Brownies Topped with Ganache and Cassava Root Chips (Grain-Free, Egg-Free)

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So, I tried something a little new today, and I seriously was incredibly pleased with the results of these ultra gooey, flavorful, and nutrient-rich brownies! πŸ™‚ I am so excited for you to try these! They are very similar to the Gooey Goodness Brownies on my blog, but there are a few changes. For the sake of simplicity, I am going to post this slightly altered recipe for you. Enjoy every bite, knowing that you are getting not only a delicious brownie, but you are also consuming a dessert containing dietary fiber, vitamin B6, potassium, vitamin A, vitamin C, and manganese. πŸ™‚

Brownie Ingredients:
4 tablespoons Enjoy Life Chocolate Chips, 69% Cacao if possible πŸ™‚ (Otherwise, the semi-sweet still work wonderfully!)
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, Grade B preferred
Β½ cup cooked, mashed sweet potato
1 1/2 teaspoons vanilla extract
ΒΌ teaspoon sea salt
ΒΌ teaspoon baking soda
4 tablespoons cocoa powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour

Directions:
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, cooked sweet potato, and vanilla. Beat until combined.
In a separate bowl, stir together the coconut flour, cocoa powder, and arrowroot, salt, and baking soda. Pour the dry ingredients into the wet and mix with a spatula until just combined.
Place in a greased 8Γ—8 pan, and spread out evenly. Bake for 20 minutes, and remove from the oven. Don’t worry about under baking a little. πŸ™‚ While the brownies are still warm, poke holes throughout the top and pour this amazing ganache recipe from The Comfy Belly over the top. Spread out evenly. These are delicious when the ganache seeps down inside the brownies! πŸ˜‰

Cassava Root Topping:
*Cassava Root Chips? “What on earth?!” you say. These are a delicious alternative to potato chips and are divine when crushed on top of brownies. The salty-sweet mix is heavenly. Right before serving, crush a handful of these chips over the top of your dessert. I promise you will be pleasantly surprised!

*Of course, you can always use regular kettle cooked potato chips as well. πŸ™‚

*This page contains affiliate links.

*Remember, if you have never ordered from Vitacost before, make sure to use the $10 off coupon I have provided on the sidebar of my blog! πŸ™‚

Homemade Plantain Crackers

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Okay…I am addicted to these. Seriously! I love them. I discovered this recipe from The Paleo Mom about six months ago, and I have made them several times. I will admit that my early batches did not turn out as well, and it took some time to play with the mixing times, the oil amount, the baking times, etc. Here are some things I have discovered:
1) Take time to mix the batter well. It should take about 4 minutes to mix in your food processor, and you will have to probably stop the processor a couple times to scrape the sides.
2) Start with 1/3 cup of melted coconut oil in the beginning of mixing your ingredients. Slowly increase the oil to reach 1/2 cup. Sometimes you will not quite need 1/2 cup, while other times, you may need a bit more. A lot depends on the size of your plantains. (A little update: I LOVE the Trader Joe’s Organic Virgin Coconut Oil. I think it almost has a buttery flavor to it. Otherwise, another great coconut oil is Wilderness Family Naturals, and I have provided the link to that on Amazon at the end of the post. πŸ™‚
3) Baking times have varied with my batches. Some crackers are done in 55 minutes, while others have taken 1 hour and 10 minutes. Sometimes the crackers toward the edge of your pan will be completed sooner than your center ones. If that happens, simply remove the ones on the outside of the pan, and place the remainder back in the oven.
4) As they cool, they will harden. πŸ™‚
5) They are great with cheese or hummus! πŸ™‚
6) Make sure that you store any unused plantains in the fridge until you bake with them. This will keep them from ripening. You WANT the greenest plantains that you can get. This creates the “crisp” cracker. As soon as they start to ripen/turn yellow, they will not turn out as well. They stay green in the fridge for approximately 2 weeks, but you should keep an eye on them. πŸ™‚ Use them right away if you observe that they may be ripening.

This is a great option for those choosing to avoid grains. Plus, plantains are full of great nutrients! πŸ™‚ I have found mine at Whole Foods. Thank you to The Paleo Mom for this great recipe! Click HERE for the recipe link.

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