Breakfast Quinoa with Figs and Honey

I love quinoa any time of day. I normally eat it in some sort of savory capacity for lunch of dinner, but I’ve been eating it for breakfast more and more. It is DE-licious when paired with sweet things like honey, maple syrup or fruit. This superfood quinoa breakfast bowl is one of my favorite ways to eat it.

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Because figs are in season, I decided that I had to pair fresh figs with some quinoa and honey for breakfast. Figs + honey are basically a match made in Heaven. And when you throw some roasted almonds and cinnamon on top, you pretty much have the perfect breakfast.

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I think I’ve eaten some version of this recipe practically everyday for the last 2 weeks, and I’m not even close to getting tired of it.

Take advantage of the short time that figs are in season, they are SO delicious right now!

 

Breakfast Quinoa with Figs and Honey

Yield: Serves 2

Ingredients

  • 1 1/2 cups cooked quinoa (3/4 cups dry quinoa + 1 1/2 cups water)
  • 1-2 tbsp honey
  • 1/2 tsp cinnamon
  • 4-6 fresh figs, quartered
  • 1/2 cup roasted almonds

Instructions

  1. You can either eat the quinoa cold or warm.
  2. Divide the quinoa between two bowls, drizzle honey and cinnamon, and top with figs and almonds.
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Strawberry, Quinoa + Arugula Salad

I’ve decided that I’m holding all of the summer berries hostage for as long as I can. I’ve been eating them as a topping on oatmeal, yogurt, in smoothies, muffins, desserts, and by themselves, just straight into my face.

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One of my favorite things about a salad is that it is basically a blank canvas. There are infinite possibilities when it comes to salad components. You can get crazy with all the greens, fruit, veggies, grains, nuts, seeds, cheeses, or whatever else your little heart desires.

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With this salad, there is a little bit of everything. You have the sweet strawberries, crunchy almonds, tangy goat cheese and the peppery punch from the arugula. Sweet + savory is my jam, as you can see here, here, and here. It’s the best of both worlds.

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If you haven’t already jumped on the fruit-in-your-salad bandwagon, get on quick. Summertime is THE best time.

 

Strawberry, Quinoa + Arugula Salad

Yield: Serves 2

Ingredients

  • 1 cup strawberries, halved or quartered
  • 1 1/2 cups cooked quinoa (cold)
  • 3-4 cups arugula
  • 1/2 cup almonds, roughly chopped
  • 1/4 cup goat cheese
  • Balsamic Dressing
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey
  • pinch of salt

Instructions

  1. In a large mixing bowl, combine the strawberries, quinoa, arugula and almonds. Toss to combine.
  2. In a small bowl, whisk together all of the dressing ingredients until smooth and combined.
  3. Pour the dressing over the salad and gently toss until evenly coated.
  4. Crumble the goat cheese over the top and serve!

Notes

*to make the quinoa, combine 3/4 cup cup dry quinoa with 1 1/2 cups water. Bring to a boil, then simmer for 15 minutes. Let cool.

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[Raw] Vegan Chocolate Mousse Pie

My grandma makes the BEST chocolate mousse pie. Like, ever.

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It is full of butter, sugar, gluten, magical fairy dust and TONS of love. I obviously can’t eat her famous pie anymore (which may or may not make me tear up a little), so I decided to create a recipe that is an ode to the amazingness that is this pie. My loosely adapted recipe is vegan because I can’t have dairy, gluten-free because duh, AND raw because, why not?! Oy, I can see it now, Grandma is reading this and shaking her head. I’m sure by this afternoon, I’ll be getting a call from her telling me I’m grounded.

Wait grandma, you just wait.

Raw Chocolate Mousse Pie

Ever since I was a kid, she would make me help her assemble the chocolate mousse pie. It has been served at every Thanksgiving and Christmas, no ifs, and or buts. It has always been a family favorite, and for good reason. My brother loves it so much that she actually makes an entire pie just for him on his birthday. Brown noser.

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We all know by now that mine is going to be gluten-free, but I took it one step further and went completely grain-free. I basically made a raw chocolate brownie batter for the crust, something very similar to this. Then I used a secret ingredient for the mousse layer. TOFU. Okay, don’t freak out. It doesn’t taste like tofu, I swear.

If you use silken or super soft tofu and blend it with cacao powder and sweetener of your choice, it turns into this silky, sweet, chocolatey, creamy deliciousness that is pretty much a cross between a pudding and a mousse. Tofu is very commonly used in vegan puddings. And like I said, you can’t taste the tofu, but you are getting all of that added protein in your chocolate pie. Score. Look at you, you little health nut.

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I can’t forget about the whipped cream layer. Grandma always has a THICK whipped cream layer on her famous pie. She uses Cool Whip, but we’re going with something a little more natural and sticking with coconut whipped cream. If you’ve never had coconut whipped cream, you have GOT to jump on that bandwagon.

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Then you sprinkle a little more cacao powder over the top to add that fancy touch. You know, because chocolate mousse is fancy.

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Grandma, can we make this version instead of your famous version for Thanksgiving?

No? Okay then. But at least I gave it a shot.

 

[Raw] Vegan Chocolate Mousse Pie

Ingredients

    Crust
  • 1 cup walnuts
  • 14 dates, pitted and soaked in warm water for 10 minutes
  • 1/4 cup raw cacao powder
  • 1/4 cup unsweetened shredded coconut
  • small pinch of salt
  • Mousse Filling
  • 1 (14oz) package silken tofu
  • 2 tbsp raw cacao powder
  • 1/2 cup real maple syrup
  • Whipped Cream
  • 1 can full-fat coconut milk (full-fat is needed)
  • 1/4 cup organic powdered sugar OR powdered stevia
  • 1 tsp vanilla extract

Instructions

  1. First, make the crust. Place all of the crust ingredients into a food processor, and pulse until it comes together into a thick dough.Press it into one big ball.
  2. Line an 8" springform pan with parchment paper, and press the dough into the pan, forming a pie crust. Start from the center and work your way out, going up the sides about 1/4". Try to get it as even as possible. Set the crust in the fridge to harden up a bit.
  3. Next, make the mousse filling. In a blender or food processor, add all of the mousse ingredients and blend for about 30 seconds, until smooth and creamy.
  4. Pour the mousse onto the pie crust and use a spatula to spread it out evenly. Place the pan back in the fridge.
  5. While the mousse is chilling in the fridge, make the whipped cream. Scrape the thick cream off of the top of the can of coconut milk. Put the cream in a mixing bowl, and add the sugar and vanilla. Using a hand mixer, whip the cream and sugar together until it becomes a fluffy whipped cream. This may take a few minutes.
  6. Once the mousse has hardened up a bit, spread the whipped cream over the top in an even layer. Sprinkle with some more cacao if you want.
  7. Slice and enjoy!

Notes

*The texture is best if you let it cool for a couple of hours before you eat it. Everything is a little firmer and holds together better.

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Thursday Things

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- 9 DAYS 9 DAYS 9 DAYS! 9 days until our first Tech football game of the season! I feel like we were just at the bowl game in San Diego, and all of a sudden the season is starting again. This means that I officially become a football widow for the next few months, but it will all be worth it when we start racking in those wins Winking smile

- Is there any better feeling than getting to workout in new running shoes? I don’t think so. The new Underarmour shoes are the bomb.

- Are you listening to the Pitch Perfect Pandora station? You should, it will definitely make your day.

- I just heard yesterday that they are bringing out the pumpkin spice lattes at Starbucks SOON. NO! Why? It is still at least 90 degrees outside! I’m boycotting until I am able to wear my favorite sweater, a scarf and boots while drinking my PSL.

- I started the study on James from the She Reads Truth site the other day. I’m only like 4 days in, but it is already amazing! It just slaps me right in the face every day. In a good and loving way, of course. I love how James tells us that we are not just supposed to get through the trials and pray for strength, but to actually rejoice in the valley. Whoa.

 

Thursday link love…

10 things I want my daughter to know about working out. Love every bit of this.
Coconut almond rice krispie treats. GET IN MY BELLY.
This grain free matcha granola looks ah-mazing!
DYING over this french toast deliciousness! You should definitely make it with this bread.
Wild rice and stone fruit salad. Give me allll the peaches!
I need to stock up on this spicy peach jam to be able to enjoy it all winter.
Give me gratitude of give me debt. This is one of the best things I’ve read in a LONG time.

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Coconut Curry Sweet Potato and Kale Soup

Don’t hate me for bringing you a soup in the heat of summer. I promise, it’s delicious and light enough to be eaten in the summer time.

Coconut curry sweet potato and kale soup

Raise your hand if you are as obsessed with foods that have ‘coconut curry’ in the name as much as I am. Ah yes, I thought so.

Today, we’re combining my beloved coconut curry with sweet potatoes, bell peppers and kale. I used to be a little scared of curry powders because I thought they were always a part of a super fancy, complicated dish. When in fact, they are really simple to work with. I have only ever used the yellow variety because I’m a big wimp when it comes to spicy foods. If you are a trooper and like to burn your tongue off, then go for the green curry. Good luck to you, my friend.

Coconut curry sweet potato and kale soup

The yellow is made up of one of my favorite spices, turmeric, which is obviously where it gets its bright yellow hue. It lends a really nice earthy flavor to the soup, while the coconut milk and sweet potatoes give it a slightly sweet taste. The sweet and savory combo is my jam. This soup marries Thai and Indian food together beautifully. Curry from the Indian food, and coconut milk from the Thai influence.

Coconut curry sweet potato and kale soup

The greatest part about this meal? You only need one pot! Yessss, less dishes! It is creamy without being too thick, sweet, savory, super healthy and extremely comforting. This makes a pretty big batch, so make a big pot of it and eat on it all week.

 

Coconut Curry Sweet Potato and Kale Soup

Yield: Serves 6-8

Ingredients

  • 3 large sweet potatoes, chopped into small cubes
  • 2 red bell peppers, diced
  • 5-6 green onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 cups kale, chopped
  • 2 tbsp extra virgin olive oil
  • 1 can coconut milk
  • 4-6 cups vegetable stock, depending on how thick you want it
  • pinch of salt and black pepper
  • 2 tsp yellow curry powder
  • 1 tsp turmeric
  • 1 tsp paprika

Instructions

  1. Preheat a large soup pot over medium-high heat. Add the olive oil and the sweet potatoes.
  2. Stir occasionally for about 5-7 minutes, until the potatoes just start to soften slightly. Season with a pinch of salt and black pepper.
  3. Add the bell peppers, onions and garlic. Stir and let cook for about a minute or so.
  4. Add the coconut milk, vegetable stock, curry, turmeric, paprika and another pinch of salt.
  5. Give it a good stir, turn the heat down to medium, cover and bring to a simmer.
  6. Let it simmer for about 15 minutes, then add the kale. Stir and let it cook for about 2-3 minutes to wilt the kale before serving.
  7. Spoon into bowls and enjoy!
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[Dairy-Free] Salted Caramel Coffee Creamer

Note to self —> Never buy coffee creamer with weird ingredients EVER again.

Dairy-Free Salted Caramel Coffee Creamer

I have almost completely transitioned over to homemade condiments, dips, sauces and spreads in our house. But, coffee creamer is the one thing that I still kept buying. I would obviously get the dairy-free versions, but it was still full of weird ingredients that I can’t pronounce, and that’s no bueno. I knew that making my own coffee creamer would be a pretty simple process, but I just didn’t take the time to actually do it.

Dairy-Free Salted Caramel Coffee Creamer

Man, oh man, it is so much easier than I even imagined. And SO darn tasty!

The store-bought version that I normally get is made of coconut milk, so I decided to go with that same milk base for my homemade version. The coconut milk makes for an extra creamy creamer. I also wanted to have some fun with the flavor and do something a little more adventurous than plain ‘ol vanilla.

And again, no offense vanilla. (See this post.)

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I’m talking about salted caramel, my friends.

Oh yes I did.

Who doesn’t like salted caramel flavored things?! That’s what I thought, no one. You may never want the plain ‘ol vanilla flavored coffee creamer ever again.

Dairy-Free Salted Caramel Coffee Creamer

It is surprisingly easy to make your own caramel sauce, and it only requires minimal ingredients. There is no refined sugar or dairy, just whole, unprocessed goodness. No weird ingredients here, folks.

The only real work that you have to put into this recipe is making the caramel sauce, which only takes a few minutes. You just bring some coconut sugar and water to a simmer, add the salt, then stir it into the milk. Boom, you have yourself some legit coffee creamer.

Dairy-Free Salted Caramel Coffee Creamer

And if for some reason you are insane and don’t care for salted caramel, then you can totally customize it to your liking. You can use different types of milks, sweeteners and extracts to create your dream coffee flavor.

Go and make this liquid gold, you will not regret it. And when you do, be sure to tag me on instagram and hashtag #thewheatlesskitchen  Smile

 

[Dairy-Free] Salted Caramel Coffee Creamer

Yield: Makes about 1 1/2 cups

Ingredients

  • 1 can coconut milk
  • Caramel Sauce
  • 3 tbsp coconut sugar
  • 1 1/2 tbsp water
  • 3 tbsp coconut milk (can be taken from above can)
  • 1/2 tsp vanilla extract
  • pinch of salt

Instructions

  1. To make the caramel sauce, combine the sugar and water in a small saucepan over medium heat. Stir occasionally and let it come to a simmer.
  2. Let it simmer until it turns into a very thick glaze consistency. Add in the vanilla, salt and coconut milk and stir to combine.
  3. Remove the caramel from the pan and let it cool slightly.
  4. Combine the can of coconut milk and caramel to a jar and stir to combine.
  5. Add to your favorite coffee and enjoy!
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[Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

You guys, I’ve been such a jerk. I’ve been holding this recipe from you for at least two weeks. I’m sorry. Please still be my friend.

I promise I’ll make up for it with this insanely ridiculous, creamy, sweet, over the top, melt in your mouth ice cream. It’s probably one of my favorite things that’s ever come out of my kitchen. I do admit that it’s nothing revolutionary. Peanut butter, chocolate, cookie dough, pretty basic, right? Well yes. But the BEST kind of basic.

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Oh, and it’s completely vegan AND grain-free. Boom goes the the dynamite.

PB Chocolate Chip Cookie Dough Ice Cream

I think my love affair with my ice cream maker is becoming a little intense. Kenny and I have gone through more batches of ice cream in the past month than I’d like to admit. I’m out of control, but I’m okay with that. It’s summer time, and summer calls for ice cream.

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Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Since giving up dairy almost 2 years ago, we have been buying the dairy-free ice cream pints, which in turn has dwindled our life savings. It’s ridiculous how expensive those little almond milk ice cream pints are. Almost $5 for a pint?! Come on, man. You’re killin’ me smalls. By making your own, you are pretty much spending that much on an entire batch that can feed several people.

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I took a little poll on Facebook, and you guys gave me some amazing ideas! More ice cream is coming soon! I thought long and hard about what I wanted my first ice cream post to be. It needed to be simple, yet a little different, and not something too boring, like vanilla.

No offense, vanilla.

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

So peanut butter choco chip cookie dough it is! The dough is sweet, super peanut butter-y and grain-free. The ice cream base is made of coconut milk, which gives off a super creamy texture and subtle coconut taste. And what’s the best part, you ask? It only has 7 ingredients! Heck to the yes.

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Oh man, you have got to serve this to your friends, you are definitely going to be their new favorite person and you may never get them to leave.

Don’t say I didn’t warn you.

 

[Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Yield: Serves 6-8

Ingredients

    Ice Cream Base
  • 3 cans full-fat coconut milk
  • 3/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • Cookie Dough
  • 3/4 cup natural peanut butter
  • 2 tbsp maple syrup (honey works well too)
  • 2/3 cup almond flour
  • 1/3 cup chocolate chips

Instructions

  1. In a large mixing bowl, whisk together all of the ice cream base ingredients until the sugar is dissolved. Place the mixture in the fridge to chill for a couple of hours.
  2. Once chilled, pour the ice cream base into your ice cream maker, and follow the instructions of the manufacturer.
  3. To make the cookie dough, add all of the dough ingredients in a mixing bowl. Mix with a wooden spoon until well combined.
  4. Place the dough in the fridge for a few minutes so it can harden up a bit.
  5. Once hardened, take small pieces of the dough and roll it into little balls. They do not all have to be the same size.
  6. Once the ice cream has churned and thickened, gently add in the balls of dough. Stir gently with a spatula or wooden spoon. The cookie dough will break up a little bit.
  7. If needed, transfer the ice cream to a loaf pan or large container, and place it in the freezer for at least 2 hours.
  8. Serve and enjoy!
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Thursday Things–Life Lately

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- Last weekend, I got to spend my birthday with my family and three of my favorite little munchkins. Note to self, DO NOT eat at a crappy little Mexican restaurant in a tiny rural town, you WILL get sick. Ugh.

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- The back to school bash at The Dream Center is finally almost here! We have backpacks galore, stuffed to the brim with school supplies, ready to be given to the sweet kids who need them the most. I can’t wait to see the looks on their faces as they participate in all of the fun activities throughout the event. God’s love is really going to shine.

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- Okay, can we talk about this ginormous coffee cup that Kenny got me for my birthday?!?! Oh my Heavens, he is by far the best gift giver of all time, I can never keep up. During the week before my birthday, he kept telling me how excited he was for my gift to come in the mail, and how epic and hilarious is was going to be. There was no way I would have ever guessed that it would be this. I guess I should have prefaced this by telling you guys that I collect coffee cups. I just love them, any time we travel I always get one from that city or country. So, of course, Kenny took it upon himself to get me the craziest coffee cup of all time. Well done, sir. What should I use it for? To serve a giant pasta dish in? Or have a brunch and serve some kind of coffee punch concoction in it? I like that idea Winking smile

 

Thursday link love…

Summer beauty secrets for beating breakouts. Need to try.
Are these not the most beautiful blueberry swirl muffins you’ve ever seen?! I’m definitely making a GF version very soon!
And speaking of beautiful, I’m dying over this simple and healthy blackberry blueberry crumble.
These grilled eggplant rolls are so creative.
Nutella crepe cake. NUTELLA CREPE CAKE! Swoon.
I think I need these double chocolate almond butter trail cookies for breakfast. And I need to go hiking with Ashlae in these beautiful mountains.
Fig ricotta flatbread pizza. I die. This will be happening this weekend.

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Raspberry Lemon Coconut Flour Pancakes

I think I’m on the verge of becoming a pancake connoisseur. Mainly because my husband demands lovingly requests pancakes pretty much every Saturday, and sometimes during the week for dinner. Breakfast/brunch is definitely our favorite meal, so I never oppose the idea of pancakes.

Raspberry Lemon Coconut Flour Pancakes

Almond flour and coconut flour are two of my favorite flours to bake and cook with, and today’s pancakes are heavy on the coconut flour. They are filling, slightly sweet, tart from the raspberries, full of fiber and other good-for-you nutrients, and are OH SO good.

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I have to admit, raspberries are not my favorite berry. I have never been a fan of just eating raspberries by themselves like I would strawberries or blueberries. I don’t know, I guess it’s the extra tartness that you get from them. BUT, when I eat them in pancakes or smoothies, I love them.

I know, I’m strange.

Raspberry Lemon Coconut Flour Pancakes

Coconut flour baked goods tend to become a little dry because the flour soaks up all of the liquids, so I decided to throw the raspberries right into the batter instead of just topping the pancakes with them. When they cook, they get soft, slightly caramelized and sweet, and give off some of their juices to the pancake.

Raspberry Lemon Coconut Flour Pancakes

If you love raspberries, then you will devour these pancakes. Let’s take advantage of all the summer fruits while we still can!

And remember, if you make these guys, don’t forget to snap a picture before you stuff your pie hole! Tag me on instagram and hashtag #thewheatlesskitchen. It totally makes my day when you guys make these recipes! Smile

 

Raspberry Lemon Coconut Flour Pancakes

Yield: Serves 2

Ingredients

  • 1/2 cup coconut flour
  • 1 tbsp coconut sugar (or organic cane sugar or stevia)
  • 1/2 tsp baking powder
  • 4 large eggs
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 1/4 cup unsweetened almond milk (more if needed to thin out the batter)
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • small pinch of salt
  • 3/4 - 1 cup fresh raspberries

Instructions

  1. Preheat a large skillet to medium heat. Spray with non-stick spray or melt some coconut oil in the skillet.
  2. In a large mixing bowl, add all of the ingredients except for the raspberries. Whisk until evenly combined, add a small amount of almond milk if the batter is still too thick.
  3. Add the raspberries and gently fold them into the batter with a spatula. Not too much because you don't want to break up the berries.
  4. Use a 1/4 or 1/3 cup measuring cup to scoop the batter onto the skillet. Cook for 3-5 minutes, until you see a few bubbles on the top, then flip and cook for another 2 minutes or so. They are very delicate, so flip carefully. The pancake should be cooked through, golden brown and fluffy.
  5. Top with more berries and maple syrup and enjoy!
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Almond Coconut Mini Bundt Cakes with Chocolate Glaze

You know how when you have food allergies, and you want some kind of baked good, you pretty much always have to make them yourself if you don’t want to take a chance on getting sick? No matter the occasion, sometimes even on your birthday. Oomph.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Good thing I like to bake, so it doesn’t bother me. I would never expect anyone to go out of their way to make me a gluten-free cake, especially if they don’t really know much about the cross-contamination part of it. So, of course I had to make myself a birthday treat! You have to eat cake on your birthday. Duh.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Today, I turn the big 2-5. Does 25 officially make you older and wiser? Probably not.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

I feel like I’ve learned the most within the past few years. Like…

- Worrying is dumb. Stop doubting yourself, sometimes you’re kind of awesome.
- Never judge a book by its cover.
- My relationship with God is THE most important thing.
- Toe socks are super uncomfortable, don’t waste your money.
- My husband is THE best person on the planet.
- Target is a black hole, be prepared to spend your life savings when you go in there.
- Always give an honest answer, even if the person doesn’t really want to hear it.
- Cherish your friends.
- Don’t worry about who sees you singing in the car. Just rock it.
- Preserve and take care of your body, it’s the only one you get.
- Always keep learning. Always do great things.

And so much more.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Aaaaanyhoo, I made you some cake. The cutest little mini bundt cakes, to be exact. You definitely need to make these on your next birthday. Or next Tuesday. These little guys are by far one of my favorite things that have gone on to the blog. They are the perfect texture, a little thick, but not too thick. A little sweet, but not too sweet. You can taste the little bits of coconut, which of course is my favorite part. And I made the easiest chocolate drizzle to go over top, because DUH. Chocolate + coconut = Heaven.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Time for me to go hang out with the fam and enjoy a few little birthday festivities!

 

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Yield: Makes 4 mini bundt cakes

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 tbsp coconut flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup coconut sugar
  • 3 tbsp coconut oil (melted)
  • 2 eggs
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/3 cup chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 350 degrees. Spray a mini bundt pan with non-stick spray.
  2. In a large bowl, whisk together all of the cake ingredients until well combined. If it seems too dry, add almond by the tbsp until it becomes a thick batter.
  3. Spoon the batter into the pan, filling the pan almost all the way to the top. This will fill 4 molds.
  4. Bake for 20-22 minutes, until golden brown and cooked all the way through. You should be able to stick a butter knife in and have it come out clean.
  5. Let the pan cool down for at least 10 minutes before you try to take the cakes out.
  6. Once cooled slightly, carefully invert the pan and let the cakes gently fall out onto a wire rack.
  7. When the cakes are cooling, make the chocolate glaze.
  8. In a small bowl, combine the chocolate chips and coconut oil and melt for about 30 seconds in the microwave. Take it out and stir with a fork until melted and smooth.
  9. Using a spoon, drizzle the chocolate over the top of the cakes.
  10. Serve and enjoy!
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