Dessert

[Paleo] Pumpkin Chocolate Chip Mug Cake

Have you ever had a major craving for cake, but don’t want to go to the trouble of making an entire cake? I know, me too. It’s way too time consuming, and who the heck is going to eat the rest of the cake? You are, that’s why you probably shouldn’t make an entire cake unless you are okay with eating practically the entire thing, or at least have cake-loving friends.

Enter, a single-serving cake. Actually, it’s like cake-meets-muffin-meets-cookie. And it’s ah-mazing.

[Paleo] Pumpkin Chocolate Chip Mug Cake

There are about a gazillion different mug cake recipes floating around the internet, so you can pretty much find one that will satisfy any craving. Today, we’re going with pumpkin. Because it’s still pumpkin season, right? I thought so.

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Mug cakes are suuuuper easy to make, and only take a few minutes. You mix it up right in the mug that you will cook it in, so there will be less dirty dishes than a full on baking session! And what makes this mug cake even better? It’s totally healthy, and actually contains vegetables. I mean, pumpkin is a vegetable. And we’re eating vegetables for dessert, we should get a healthy eating gold star.

[Paleo] Pumpkin Chocolate Chip Mug Cake

[Paleo] Pumpkin Chocolate Chip Mug Cake

I kept this dessert paleo and refined-sugar free by using coconut flour and a little bit of maple syrup to sweeten. You could always leave out the chocolate and just have a pumpkin cake/muffin. But I mean, are you really going to leave out the chocolate? I didn’t think so. The vegetables cancel out the chocolate. Duh. That’s girl math at it’s finest.

[Paleo] Pumpkin Chocolate Chip Mug Cake

p.s. I know I keep calling this a mug cake, yet I used a ramekin. I know I know. I normally make these in a coffee mug, but I couldn’t resist using my new super pretty ramekins.

 

[Paleo] Pumpkin Chocolate Chip Mug Cake

Yield: Serves 1

Ingredients

  • 3 tbsp pumpkin puree
  • 1 tbsp coconut flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp pumpkin pie spice
  • 1/2 tbsp coconut oil, melted
  • 1 tbsp unsweetened almond milk
  • 1 tbsp real maple syrup
  • 1 tbsp chocolate chips (I used Enjoy Life)

Instructions

  1. In a coffee mug or small ramekin, add all of the ingredients except for the chocolate chips. Use a fork to mix vigorously to make sure there are no clumps.
  2. Add the chocolate chips and stir.
  3. Microwave for 3 to 3 1/2 minutes, until the cakes puffs a bit and is cooked through.
  4. Garnish with more chocolate chips and whipped cream if desired.
http://www.thewheatlesskitchen.com/paleo-pumpkin-chocolate-chip-mug-cake/
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Pumpkin Gingerbread Granola

Pumpkin. Gingerbread. Granola.

That’s really all you need to know because it already sounds amazing, right? I KNOW! (In my best Monica Geller voice.)

Pumpkin Gingerbread Granola

This is seriously some of the best granola I’ve ever had, and I’m not just saying that because I made it. Promise. But for real, I think you’re going to like this. I have already eaten almost the entire batch by myself in about 3 days. I’m hiding it from Kenny. Kidding, sort of.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

I’ve eaten way more gingerbread flavored things than one person should over the past month. I’ve had it in the form of 3 batches of gingerbread cookies (coming soon), a gingerbread protein shake that I’ve been making almost everyday (also coming soon), and this granola. I’m out of control, and I’m not even sorry. ‘Tis the season!

Pumpkin Gingerbread Granola

This granola is made only with unprocessed ingredients, so you can feel good about eating large amounts of it over the holidays. It is sweetened with unrefined coconut sugar, honey and has just a hint of molasses. It wouldn’t be gingerbread without the molasses, of course. You get tons of crunch from the pecans, pepitas and oats, and lots of warm spice from the ginger, cinnamon and cloves. That sweet/spicy combo gets me every time.

Pumpkin Gingerbread Granola

And did I tell you it has pumpkin!?!? Well, it has pumpkin. I was sitting in bed one night, thinking about random recipes that I want to try (as all normal people do), and I thought, what would happen if I combined pumpkin and gingerbread flavors in a granola? I thought I was some kind of genius, until I found out that I in fact did not invent this concept. Oh well, it’s still darn good. The next day I started throwing all kinds of things into a bowl and out came this ah-mazing granola.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

Yall, I can’t stop eating it. I have eaten with milk as a cereal, used it as a topping for yogurt, and mostly just shove handfuls of it into my pie hole. Make this for your family and friends over the holidays. They will love you forever.

 

Pumpkin Gingerbread Granola

Yield: Makes 6-7 cups

Ingredients

  • 4 cups old-fashioned GF oats
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup pepitas
  • 1/4 cup coconut sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup honey
  • 2 tbsp molasses
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1-2 tsp vanilla extract

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a large mixing bowl, combing the oats, pecans, pepitas, coconut sugar, shredded coconut, cinnamon, cloves, ginger and salt. Stir to combine.
  3. In a smaller bowl, whisk together the pumpkin puree, honey, molasses and vanilla extract.
  4. Add the wet ingredients to the oat mixture and use a wooden spoon or spatula to stir until well combined. The oats and nuts should all be coated with the wet ingredients.
  5. Spray a large baking sheet with cooking spray and transfer the granola to the baking sheet. Spread it out into an even layer.
  6. Bake for 35-45 minutes. Do not stir.
  7. When done baking, remove from the oven and let it sit and cool for at least 15 minutes.
  8. Once cooled, use a spatula to gently break up the granola, making sure not to break it up too much if you want clusters.
  9. Transfer to an airtight container. Enjoy with milk, yogurt or by itself.
http://www.thewheatlesskitchen.com/pumpkin-gingerbread-granola/
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Healthy Peppermint Hot Chocolate

Who loves chocolate? I do.

Who loves MINT with their chocolate? Yep, me too.

Who loves a warm, cozy mug of minty hot chocolate that is made from superfoods? Meeee. And I’m just going to go ahead and assume that you do to because you guys are my people, my invisible internet friends, my favorites.

And because you’re my people, I’m bringing you the best hot chocolate you ever did see. And it’s suuuuper healthy. Two thumbs up!

Healthy Peppermint Hot Chocolate

Did you know that chocolate is actually really good for you? It has an insane amount of antioxidants, can help you lose weight, lower your blood pressure and cholesterol, and can even help with that time of the month. Ladies, I know you get it. But, there’s a catch. These benefits come from the unprocessed forms of chocolate, like cacao powder, raw chocolate and dark chocolate. I’m talking about the kind that doesn’t have a bunch of added preservatives, chemicals, dairy and sugar. So that snickers bar that you’ve been eyeing does not fit into the healthy chocolate category.

Healthy Peppermint Hot Chocolate

This peppermint hot chocolate is made with raw cacao powder, which provides all of those benefits that I mentioned above, along with a good amount of potassium, magnesium and iron. I used the Navitas brand for this recipe and I LOVE this stuff. The flavor is rich and not too bitter, and I love that their company uses fair trade practices, and that their cacao is cold-pressed and milled at low temperatures to protect the nutrients. (This post is not sponsored by Navitas, I just really love their product.)

Healthy Peppermint Hot Chocolate

Healthy Peppermint Hot Chocolate

The addition of peppermint extract in this hot chocolate really makes it taste like Christmas in a cup. Either that, or girl scout thin mint cookies in a cup. Regardless, it’s so darn tasty, and you can drink it every day if you wanted to without any guilt of it bringing those dreaded holiday pounds along with it.

Healthy Peppermint Hot Chocolate

It only takes a handful of ingredients, about 10 minutes of your time, and you have yourself a delicious, nutritious chocolate-y drink. Now grab your warmest blanket, turn a Christmas movie on, and plop yourself on the couch with a mug of mint chocolate goodness.

 

Healthy Peppermint Hot Chocolate

Yield: Serves 2

Ingredients

  • 2 cups almond milk
  • 2 tbsp raw cacao powder
  • 1 tbsp coconut sugar
  • 1/8-1/4 tsp peppermint extract
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. In a small saucepan, add the milk, cacao, sugar, and extracts. (Note: make sure that you are careful not to use too much peppermint extract, a little goes a long way!) Whisk until combined.
  2. Bring to a low simmer and keep whisking to make sure that there are not any clumps.
  3. After it simmers for about a minute, pour into mugs and enjoy!
http://www.thewheatlesskitchen.com/healthy-peppermint-hot-chocolate/
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Single Serving Peanut Butter Apple Crisp

Let’s start this week off right, with dessert. Because it’s really the only humane way to start a Monday, can I get an amen?!

Not to worry though, this is a healthy dessert that will trick your brain into thinking that you just had an indulgent treat. My favorite kind of healthy dessert.

Single Serving Peanut Butter Apple Crisp

Apple crisp is probably my favorite kind of fruit crisp (you can find my skillet version here), and it is perfect for this time of year. Crisps are always super simple to throw together, and they feed a crowd with only a small amount of work and time. Today, these sweet red apples are coated in a tiny amount of maple syrup, topped with a healthy mix of oats, coconut sugar, coconut oil and peanut butter. PEANUT BUTTER.

OH YES I DID.

Single Serving Peanut Butter Apple Crisp

Single Serving Peanut Butter Apple Crisp

The peanut butter in this apple crisp changes everything. I have decided that I’m never going to make an apple crisp without peanut butter ever again. Dramatic? Nope. I mean, who doesn’t like the combo of apples and PB? Crazy people, I tell you. (Unless you have a PB allergy, of course. Then you’re not crazy. But you should totally use almond butter, that would be just as good.)

Single Serving Peanut Butter Apple Crisp

These cute little single serving desserts will make your house smell like ALLLL the happy feelings. And your friends will think that you are some kind of culinary genius because they are so cute, portable and delicious. The first thing that Kenny said after taking a bite was “these are STRONG!”

I guess that means they’re good? Guy language, I don’t always understand.

Single Serving Peanut Butter Apple Crisp

Top them with a big scoop of vanilla ice cream and you have yourself the cutest dessert ever. You know when it might be even better? BREAKFAST! Yep, I went there. Dooooo it.

 

Single Serving Peanut Butter Apple Crisp

Yield: Serves 4

Ingredients

  • 2 large red apples, cored and diced
  • 1-2 tsp real maple syrup
  • Crisp Topping
  • 1/2 cup GF oats
  • 1 tbsp coconut sugar
  • 1/4 cup natural peanut butter
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Grease the bottom and sides of the ramekins with a little bit of coconut oil or cooking spray.
  2. In a small bowl, mix together the apples and maple syrup until evenly coated. Divide the apples between the 4 ramekins.
  3. In that same mixing bowl, combine the oats, sugar, peanut butter, coconut oil, vanilla and salt. Mix together until everything is evenly combined. I found it easier to just use my hand to mix it instead of a spoon.
  4. Divide the crisp topping between the 4 ramekins and smooth it into an even layer. Place the ramekins onto a baking sheet and into the oven.
  5. Bake for 20-25 minutes, until top is golden brown and apples are soft.
  6. Let them cool for 5 minutes before handling, the ramekins will be HOT.
  7. Top with ice cream if desired, serve and enjoy!
http://www.thewheatlesskitchen.com/single-serving-peanut-butter-apple-crisp/
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Salted Caramel Popcorn

Popcorn covered with caramel just screams Christmas to me. When I was a kid, I LOVED the caramel corn that you could buy in those giant tin containers. They are pretty much everywhere, and they call my name every time I see them.

Salted Caramel Popcorn

Because most of those flavored popcorns can be dangerous for a person with a gluten allergy, I don’t partake in those anymore. So I decided to make my own to enjoy during the holiday season. Dare I say, the homemade version is way better! Gasp!

Salted Caramel Popcorn

Salted Caramel Popcorn

I always thought that making homemade caramel corn would be complicated, but is actually SO easy! I used my dairy-free salted caramel sauce, popped some corn kernels, covered the popcorn in caramel-y goodness, and voila! You have yourself some homemade, healthier, refined-sugar free caramel popcorn!

Hallelujah, the angels are singing.

Salted Caramel Popcorn

I can’t believe how much better homemade popcorn tastes than store-bought! It just tastes fresher and feels lighter, and not to mention healthier. No weird processed butter substance here.

Salted Caramel Popcorn

Salted Caramel Popcorn

This homemade salted caramel popcorn will definitely impress your friends this holiday season, and will make an adorable and tasty homemade Christmas gift. I mean, who doesn’t like food related gifts? Only weird people.

 

Salted Caramel Popcorn

Yield: Makes about 12 cups - Serves 6

Ingredients

  • 1/2 cup unpopped corn kernels
  • Salted Caramel Sauce
  • 1/2 cup coconut sugar
  • 3 tbsp water
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. In a small saucepan, combine the sugar and water over medium heat. Stir occasionally, and let it come to a light boil.
  2. Let it simmer until it turns into a thick glaze consistency, this will take about 5 minutes. Add in the vanilla, salt and milk. Whisk to combine, making sure there are no lumps. Turn the heat to low and let it simmer for another 3-5 minutes. Watch it to make sure it doesn't boil over.
  3. Remove from heat and let cool slightly.
  4. To make the popcorn, put 1/2 cup corn kernels into a brown paper bag, fold over the top a couple times, and put it in the microwave for 3 minutes. This should pop most of the kernels, but check it at 2 1/2 minutes to make sure the popcorn is not burning. You could also use the stovetop method if you don't want to do it in the microwave.
  5. When the popcorn is popped, transfer it to a large bowl and pour the caramel sauce all over the popcorn. Use a spoon to toss the popcorn so that all of it is coated in the sauce.
  6. Serve and enjoy!
http://www.thewheatlesskitchen.com/salted-caramel-popcorn/
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Cooking with Candace [Kids’ Edition] – Peanut Butter Oat Balls

I’ve told you guys all about my cooking class that I teach every Monday at the Lubbock Dream Center, and how much fun I have had over the past few months. Well, last week, we had a kids’ edition cooking class, and it was a blast!

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Normally, I hold the class with the ladies that come to the women’s Bible study on Mondays to teach them about wellness and healthy living, but I decided that it would be so much fun to involve their kids for a change. The moms can’t have ALL the fun! I picked out a handful of kiddos to attend the class, and we got to work on our homemade treats.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

We made one of my favorite kid-friendly snacks –> Peanut Butter Chocolate Chip Oatmeal Balls

They are so simple to make and only require 5 ingredients. The kids loved making them because they were able to play with their food and get their hands dirty. Just keep an eye on them, I’m pretty sure I said “stop eating the chocolate chips” at least 20 times before we were even done mixing the batter.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

They are sweet, but not too sweet, which is always a plus when it comes to kids. No bouncing off the walls today. And of course they are made with healthier ingredients so you can feel good about giving them to your kiddos. I think this is the perfect after-school snack because it will keep them satisfied until dinner.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

Aren’t these kiddos the cutest?!?! I’m pretty sure they would have gobbled every last one up if I hadn’t kept some from them. We shared the rest with their other friends that didn’t get to come to the cooking class. I had so much fun with these crazy kids, I can’t wait for this to become a regular occurrence!

 

Cooking with Candace [Kids’ Edition]

Yield: Makes 30-35

Ingredients

  • 2 cups GF old-fashioned oats
  • 1 cup creamy natural peanut butter
  • 1/3 cup ground flax seed
  • 1/2 cup honey
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large mixing bowl, add the oats, flax and chocolate chips and stir to combine.
  2. Then add the peanut butter and honey and use a wooden spoon to gently stir everything together. It may take a few minutes to really get everything mixed well.
  3. Check to see if the mixture is too dry. You should be able to pinch it together with your fingers and make it stick together. If it is too crumbly, add a little more peanut butter.
  4. Once the mixture is well combined, take a tablespoon amount and roll it in the palm of your hands to make a ball.
  5. Continue making the balls with the rest of the batter.
http://www.thewheatlesskitchen.com/cooking-candace-kids-edition-peanut-butter-oat-balls/
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[Grain-Free] Maple Pecan Pie

Today is the last day of my Thanksgiving series, and it’s all about PIE. I mean, who really cares about all of the other turkey day recipes. All I need is the pie. Can I get an amen?!

[Grain-Free] Maple Pecan Pie

Do you pronounce pecan like PEE-CAN of pe-CAHN? I’ve always heard that southerners say PEE-CAN, but I’m a Texas girl and I say pe-CAHN, so maybe that rumor isn’t true. No one cares, I know. I just thought I’d ask.

Moving on.

Grain-Free Maple Pecan Pie

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I kept the crust grain-free by using the crust recipe from my paleo pumpkin pie. This is definitely my favorite crust that I’ve ever made, it seriously tastes like a traditional pie crust. It goes with pretty much any pie recipe, so it is definitely something to keep in your pie arsenal.

[Grain-Free] Maple Pecan Pie

It is also completely free of refined sugar! Yippeee! If you know what traditional pecan pie is made out of, you are probably wondering how on earth you can make a pecan pie without super unhealthy sugars. I KNOW. I thought the same thing, but it can be done.

I decided to get crazy and use ONLY real maple syrup and honey to sweeten it. Oh snap, so so so good. To me, anything sweetened with maple is going to rock my taste bud socks off, so this maple sweetened pie is a winner. Your family and friends are going to deem you the official pecan pie contributor every year, and you will gladly accept that challenge because… just trust me.

[Grain-Free] Maple Pecan Pie

[Grain-Free] Maple Pecan Pie

It is wonderfully sweet, chewy, gooey and jam packed with pecans. The crust is slightly soft and crumbly and just melts in your mouth along with the insane pecan filling. I have, without a doubt, loved every sticky second of eating this pie. I take my desserts very seriously on Thanksgiving, so it took me a couple of times to get this just right, and this one passes the test. I think you guys are going to love it.

 

[Grain-Free] Maple Pecan Pie

Yield: Serves 8

Ingredients

    Pie Filling
  • 3/4 cup real maple syrup
  • 1/4 cup honey
  • 2 large eggs
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • Crust
  • 1/2 cup almond flour
  • 2/3 cup coconut flour
  • 2 tsp stevia powder (or coconut sugar)
  • 2 eggs
  • 2-3 tbsp coconut oil
  • 1/4 cup water
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse together all of the crust ingredients except for the water. Pulse a few times to combine the ingredients, then slowly pour in the water while the food processor is on.
  3. Remove the dough from the processor and knead it with your hands a few times to make sure it all came together to form a dough.
  4. Oil the bottom of your pie pan, and gently press the crust out with your fingers, making sure that you go up the sides. Do your best to make it an even crust all the way around. Pierce the crust with a fork a few times.
  5. Bake the crust for 12-15 minutes, until it is firm. You don't want a soggy crust.
  6. In the meantime, make the pie filling. In a large mixing bowl, whisk together the maple syrup, honey, eggs, oil, vanilla, cinnamon and salt until evenly combined. Use a spoon or spatula to stir in the pecan pieces.
  7. When the crust is done pre-baking, remove from the oven and gently pour the pecan filling onto the pie crust. Fill it up almost to the top, making sure to not overfill. You don't want it to spill over the outside of the crust.
  8. Gently set it back in the oven and bake for 40-45 minutes.
  9. When it is done baking, let it cool completely and then set it in the fridge for at least 2 hours before serving.
http://www.thewheatlesskitchen.com/grain-free-maple-pecan-pie/
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Grain-Free Cranberry Orange Bread

It’s DAY 3 of the Thanksgiving series! Today, we have a quick and easy dessert that everyone will love: cranberry orange bread! You can serve this alongside all of those pies that you will have and it will definitely be a hit. It is a little lighter and slightly less sweet than a pie, so maybe this can be a little night cap after a long day of stuffing your pie hole.

Grain-Free Cranberry Orange Bread

I like to use cranberries in different ways, other than just your average cranberry sauce. Not that there is anything wrong with the traditional cranberry sauce, calm down Thanksgiving purists. Most of the homemade cranberry recipes I’ve seen include orange juice in making of the sauce, so why not add that flavor in the bread? I knew you would agree.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

This pretty loaf is studded with fresh cranberries and has a nice punch of that orange flavor. It is sweet, but not sickeningly. My favorite part is when you cut into it and see all of the pretty cranberries floating around in there. My go-to way of enjoying this dessert/breakfast/snack is toasted with a tiny bit of butter and honey drizzled on top.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

I think this would make a perfect day-after-Thanksgiving breakfast. With a little leftover turkey on the side. Is that weird? Eh, whatever, you eat cranberry sauce with your turkey, right? So why not cranberry bread?

Once again, we agree.

 

Grain-Free Cranberry Orange Bread

Yield: Makes 1 standard loaf

Ingredients

  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 large eggs
  • 1/2 cup freshly squeezed orange juice
  • zest of 1 orange
  • 1/4 cup real maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1 cup fresh cranberries

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
  2. In a large mixing bowl, whisk together all of the ingredients except for the cranberries. Whisk until you have a smooth batter with no lumps.
  3. Stir in the cranberries with a spoon or spatula.
  4. Pour the batter into the loaf pan and bake for 40-45 minutes, until brown on top and cooked through. You should be able to stick a knife in the center and it come out clean.
  5. Remove from the oven and let it cool in the pan for 10 minutes.
  6. After slightly cooled, invert onto a cooling rack and let it cool completely before cutting into it.
http://www.thewheatlesskitchen.com/grain-free-cranberry-orange-bread/
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[Grain-Free] Toasted Coconut + Almond Biscotti

Solely because of the fact that I love coffee as much as I do, I’m kind of shocked that this is my first time making biscotti. It’s pretty much the best for coffee dunking. And said coffee dunking is happening riiiight now on this chilly Saturday morning. Complete with a pretty vegetable + egg scramble and my favorite comfy-cozy socks. I’m enjoying this slow morning before a crazy day full of tailgates and football. Ahem, wreck ‘em Tech.

Grain-Free Toasted Coconut and Almond Biscotti

Grain-Free Toasted Coconut and Almond Biscotti

You guys, the toasted coconuty-ness (that’s totally a word) of these little biscotti bites of Heaven is insane. I’ve decided that coffee and coconut just go together. BFF’s for sure, almost as close as PB and chocolate. Almost. I kept them grain-free by using my tried and true faves: almond flour and coconut flour. With some toasted coconut and sliced almonds in there for good measure. Oh oh oh, and they are free of refined sugar! Score. I used honey instead of sugar because that’s how I roll.

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Toasted Coconut & Almond Biscotti

Biscotti is meant to be super crunchy, which is exactly how I DO NOT like my cookies. Cookies should be soft and chewy, biscotti should be crispy and crunchy. So take my word for it, these crispy and crunchy biscotti need to be dunked in something. I prefer coffee, but take your pick of anything steamy and cozy. Get crazy with hot tea, warm milk, whatever your little heart desires.

Grain-Free Toasted Coconut and Almond Biscotti

Oh mylanta, SO good. And crunchy and crumbly and sweet and perfect.

Grain-Free Toasted Coconut and Almond Biscotti

So here is your agenda for the day –>

1. Make this biscotti
2. Brew yourself a nice STRONG cup of coffee (with your fav creamer if you must)
3. Dip biscotti into coffee
4. Transport the drippy and crumbly goodness straight to your face hole
5. Repeat with at least 3 biscottis, because it’s Saturday and you do what you want
6. Sit back and think of how awesome your day is going to be

Grain-Free Toasted Coconut and Almond Biscotti

Happy weekending, my friends!

 

[Grain-Free] Toasted Coconut + Almond Biscotti

Yield: Makes 15-18 pieces

Ingredients

  • 1/2 cup unsweetened shredded coconut
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup sliced almonds
  • 1 tsp baking powder
  • 3 tbsp honey
  • 2 large eggs
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 300 degrees. Line a baking pan with parchment paper.
  2. To toast the coconut, heat a small skillet over medium heat and add the coconut to a dry pan. Stir frequently for about 5 minutes, until the coconut turns a light brown color. Be careful because coconut burns very quickly, you have to keep an eye on it.
  3. Once toasted, remove the coconut from the pan or else it will keep browning and will scorch.
  4. In a food processor, add all of the ingredients except for the sliced almonds. Turn the food processor on until the mixture starts to come together to form a dough.
  5. Remove from the processor and transfer into a large bowl. Gently stir the sliced almonds in with a spoon, or just use your hands to incorporate.
  6. Once the dough is mixed, form it into a flat loaf in the middle of a baking sheet. It will be about 12 inches long and 6 inches wide. It will be about 1/2-3/4 inch thick (about the thickness of your index finger). I hope that makes sense -> see picture above.
  7. Bake at 300 degrees for 25 minutes, then remove from the oven and let cool for 10 minutes.
  8. Cut into 1/2-3/4 inch thick slices, lay each slice on its side.
  9. Put the slices back into the oven for 30 minutes, until golden brown and very crunchy.
http://www.thewheatlesskitchen.com/grain-free-toasted-coconut-almond-biscotti/
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Grain-Free Pumpkin Almond Bread

This whole time change situation is messing with my brain. ALREADY. The fact that it is dark at 6pm is just unnecessary, it makes me want to be in bed at about 6:30pm. Oy ve. Kenny always rolls his eyes when I say this, but I swear I have seasonal affective disorder. Okay fine, that’s probably super dramatic, but for real. I have to make a real effort to keep my mood up and think happy thoughts during the winter. Am I weird? Or do you guys experience this too?

At least I have this seriously delicious pumpkin bread to cheer me up and keep me warm.

Grain-Free Pumpkin Almond Bread

For this bread, I went back to my cinnamon banana bread to get a little inspiration. I love the texture and taste of that bread, so I adapted that recipe to fit this one. It is actually fairly similar, the biggest change being the swap of bananas for pumpkin puree. The pumpkin version comes out super soft, but not too crumbly, moist, slightly sweet and satisfying, and has a little crunch from those nuts and seeds that I sprinkled on top.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

Your house will smell like pumpkin spice Heaven, and you will want to make this bread again and again. I think this would be a perfect homemade holiday gift for your friends. They will love your forever. Trust me on that one.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

Or you could just hoard all of your heavenly pumpkin bread and eat it while sitting on the couch, in your comfiest sweats with coffee in hand. Yep, I think I like that idea.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

 

 

Grain-Free Pumpkin Almond Bread

Yield: Makes 1 standard loaf

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 4 large eggs
  • 3/4 cups pumpkin puree (not pumpkin pie filling)
  • 1/3 cup light canned coconut milk
  • 1/4 cup real maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • to sprinkle on top:
  • 1-2 tbsp sliced almonds
  • 1-2 tbsp pepitas (pumpkin seeds)

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, pie spice and salt until combined.
  3. Add all of the wet ingredients and whisk until evenly combined.
  4. Pour the batter into the loaf pan and spread it out evenly using a spoon.
  5. Sprinkle the sliced almonds and pepitas over the top of the batter. Bake for 40-45 minutes, until a knife that is inserted in the center comes out clean.
  6. After removing from the oven, let it sit in the loaf pan for about 10 minutes to cool a bit. Then transfer it to a cooling rack and let it cool for at least 15-20 minutes before cutting into it.
http://www.thewheatlesskitchen.com/grain-free-pumpkin-almond-bread/
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