Coconut Flour Lemon Poppyseed Blueberry Muffins

Ingredients:

4 T Butter, melted (or melted coconut oil)

6 T Honey

6 Eggs

4 T Whole Milk (or coconut milk)

1/2 C Coconut Flour

1/2 t Salt

1/2 t Baking Powder

1 T Poppyseeds

2 t Lemon Extract

1 C Fresh Blueberries (or rehydrated dried blueberries)

Directions:

Preheat oven to 400 degrees F. Grease or line a standard muffin pan. 

In a medium mixing bowl, stir melted butter and honey together. Add eggs and milk and stir to incorporate. 

Add coconut flour, salt, baking powder, poppyseeds and lemon extract. Stir until smooth. 

Fold in blueberries. 

Spoon into muffin tin. Bake 14-16 minutes. Remove to wire rack to cool. Serve with room temperature butter and enjoy!

Yield: 12 muffins

* Adapted from “Honey Muffins” in “Cooking with Coconut Flour”, pgs. 56-57. Bruce Fife, N.D.

Sweet Slaw

Ingredients:

4 C Shredded Organic Red Cabbage

2 C Shredded Organic Carrots

1 Large Organic Red Apple, cut into thin sticks

4 oz Organic Dried Cranberries (sweetened with apple juice)

1/2 C Organic Sprouted Sunflower Seeds

2 Tablespoons Organic White Wine Vinegar

2 Tablespoons Organic Raw Unfiltered Honey

1/3 C Primal Kitchen Avocado Oil Mayonnaise

1/2 teaspoon Kosher Salt, plus more to taste

Directions:

Combine all ingredients and stir until honey is dissolved. 

Cover and refrigerate several hours or overnight. 

Stir again and add salt as needed. 

Coconut Flour Zucchini Muffins

Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 1/2 C Shredded Zucchini

• 3/4 C Chopped Walnuts

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in zucchini, walnuts and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Gluten Free Rhubarb Crisp with Blueberries

Ingredients:

For Filling:

4 1/2 C Sliced Fresh Rhubarb (1-inch slices)

1 1/2 C Frozen Blueberries

2/3 C Sugar

2 T Cornstarch

1/4 t Salt

For Topping:

1 C Pamela’s Gluten-Free Bread Mix (or other gluten free flour blend)

1/2 C Sugar

1/4 t Cinnamon

1/8 t Salt

6 T Cold Butter

Directions:

Preheat oven to 375 degrees F. 

For filling:

Rinse frozen blueberries in cool water and drain. 

In a large bowl, mix sugar, cornstarch and salt. Add rhubarb and blueberries. Toss to coat. 

Pour mixture into a greased 8x8-inch baking dish. 

For Topping:

In a medium bowl, combine flour, sugar, cinnamon and salt.

Cut in butter until crumbly. 

Sprinkle topping over filling. 

Bake for about 45 minutes or until filling is bubbly and topping is golden brown. 

Remove from oven and allow to cool for at least 5 minutes before serving. 

Serve warm with vanilla ice cream!

Yield: 4-6 servings

Pea Protein Bread

Ingredients:

1 C Pea Protein Powder
3/4 C Almond Flour
6 Tbs Flax Meal
1/2 tsp Salt
1/2 tsp Baking Soda
8 Eggs
Everything Bagel Seasoning

Directions:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper.

In a large bowl, whisk together protein powder, almond flour, flax meal, salt and baking soda.

Pulse eggs in a blender until slightly foamy/bubbly (or hand-mix until this point).

Stir eggs into dry ingredients until just combined.

Scoop dough into prepared loaf pan. Sprinkle top with seasoning.

Bake for 45 minutes.

Remove from oven. Remove from pan. Allow to cool 5-10 minutes before slicing thinly into about 20 slices.

* Adapted from http://insidekellyskitchen.com/recipe/perfect-protein-bread

Grain-Free Butternut Squash Pancakes

Ingredients:

1/2 C Buckwheat Flour
1/4 C Quinoa Flakes
2 T Tapioca Flour
1 t Baking Powder
1/2 t Pumpkin Pie Spice or Ground Cinnamon
1/4 t Sea Salt
1/2 C Unsweetened Almond Milk (or other non-dairy milk)
1 Large Egg
1/4 C Butternut Squash Puree (or pumpkin puree)
1 T Melted Coconut Oil
1 Scoop Now Organic Better Stevia
1 t Vanilla Extract

Directions:

Combine all ingredients. Add a little extra almond milk if mixture is too thick.

Cook as you would any pancake 1/4 C of batter per pancake.

Yield: 6 Pancakes (2-3 servings)

Note: Recipe can be doubled or tripled and leftover pancakes frozen for later!

* Adapted from https://www.simplyquinoa.com/banana-buckwheat-quinoa-pancakes/