flourless gluten-free sugar-free brownie-truffles

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My new favorite ingredient discovery is Creamed coconut (not to be confused with coconut cream). I found it at our local co-op, but if you can’t find it, I’m sure you can order it online.

Anyway, so, this is a very simple recipe, once you have your creamed coconut. I’ve seen a few versions out there, but all with sugar of one sort or another.

Ingredients:
1 package (7 ozs) unsweetened creamed coconut
3/4 cup unsweetened chocolate chips or pieces, or 6 ozs worth of chocolate bars (either homemade chocolate, unsweetened bars or 85% cocoa is what we use)
1 to 2 T raw cacao powder (or good quality, organic, non-alkaline cocoa powder)
2 tsp vanilla extract and/or 2 tsp almond extract or orange extract (orange oil also works wonders here!)
2 eggs, well-beaten
1/2 tsp baking soda
4 to 8 scoops of KAL organic stevia (optional) (we actually like this with or without stevia. The creamed coconut has a pretty sweet taste to it, but we also like very dark bitter barely-sweetened chocolate, so experiment according to your taste buds. If you’re someone transitioning from sugar, you may be surprised to find that after a few weeks you won’t need to add any extra sweetener). In the picture above, we made them without stevia, but sprinkled a tiny bit on top of each one, which tasted great!

Preheat oven to 350 F. Line a muffin pan with parchment-paper muffin cups.
Melt the chocolate bars/chips and creamed coconut together in a double boiler, whisking occasionally. Once this is all melted together, remove from burner and add the rest of the ingredients, continuing to stir. As soon as you add the eggs, the mixture will thicken a lot, so you may want to add them last.
Fill each muffin cup about 1/3 full. Bake for about 15 minutes.
Remove from oven and let cool in pan for about 1/2 an hour, then cool on a plate for another 15 minutes or so, then cool in the fridge until cold. These will be a little crumbly until you get them fully cooled down, at which point they become completely stuck together and kind of soft-hard like a cross between brownies and truffles! Enjoy!

Spicy Almond-Pecan-Cranberry Holiday Bread

OK, It’s been a long time since I’ve posted recipes on here, so I am going to try to put up a whole bunch of posts today with holiday ideas among them (and yes, more breakfast ideas for those who keep asking!)

First on the list of holiday recipes is this delicious pecan bread that I adapted from a recipe a friend gave me a couple of years ago, which I think she may have adapted from The Gluten-Free Almond Flour Cook-Book, by Elana Amsterdam, a great resource for how to use almond flour I have recently discovered, though she uses ingredients I don’t recommend, such as Agave Nectar, which is basically High Fructose Corn Syrup. Anyway, here’s my final adaptation of this bread, great for the holidays, but also a good low-carb, sugar-free, gluten-free breakfast staple. (Pictured above with home-made yoghurt cream-cheese.)

Ingredients:
3/4 cup creamy raw almond butter
4 large eggs, beaten
1/4 cup blanched almond flour
1 T maple syrup (optional, for a sweeter bread)
1/4 cup arrowroot powder
1/2 t baking soda
10 to 12 scoops KAL organic stevia (or to taste–this bread is good sweet or not)
1 t cinnamon
1/8 t cloves
1/8 t fresh ground black pepper
1 t nutmeg
1/2 cup pecans, coarsely chopped
1/4 to 1/2 cup dried cranberries (or dried tart cherries, like Montmorencies)

Preheat oven to 350 F. Grease a bread pan with butter or ghee and dust with almond flour.  Mix together the almond butter and eggs (and maple syrup if using) until thoroughly blended. In a separate bowl, combine the almond flour, arrowroot powder, baking soda, stevia and spices. Combine the wet and dry ingredients well, then fold in the pecans and cranberries or cherries (or both!). Pour batter into the greased pan.
Bake for about 40 to 45 minutes, or until a fork inserted in the center of the loaf comes out clean. Let bread cool in the pan for about an hour. Keeps well in the fridge for at least a week. This bread makes great toast and great french toast too (more breakfast ideas).

Like this knife? Check out Zeke’s amazing new knives at his etsy shop, echtzeke. He’s getting new ones up every couple of days, so keep checking back. Great gift ideas!

Cinnamon-Walnut Crumble Coffee Cake (grain- and gluten-free/sugar-free)

This can be a delicious part of a great breakfast. The almond and coconut proteins and fats help sustain bloodsugar levels through the morning, avoiding those post-breakfast spikes so common with diabetic kids.
Cake:
2  cups blanched almond flour
1/2 cup coconut flour, sifted
3/4 tsp baking soda
1 cup butter, melted over low heat
2 large eggs
Stevia to taste (I use KAL brand organic, about 15 of those little scoops)
Butter, ghee or coconut oil for greasing pan
1 T vanilla extract
Crumble:
1/2 cup walnuts or pecans, chopped
1/4 cup blanched almond flour
2 T cinnamon
4 T coconut oil, ghee or butter, melted over low heat
stevia to taste (I use about 10 scoops of KAL)
1/2 tsp ground nutmeg and/or ground cloves (optional)
Preheat oven to 350 F. Grease an 8″ X 8″ baking dish with your oil of choice, and dust with a little extra almond flour (or you can use parchment paper).
Combine the flours, stevia and baking soda in a large bowl.
In a medium-sized bowl, beat the eggs, then whisk in the butter and vanilla.
Thoroughly stir wet ingredients into the dry.
Spread tis batter into the prepared baking dish.
For the topping, combine all ingredients, mix well, and spread evenly over the batter.
Bake for about 25 minutes, or until a fork inserted in the center of cake comes out clean. Let the cake cool in the pan for 1/2 an hour or so, then cool in the fridge for another half hour.