My house is populated by health conscious teens and I was scolded for my flagrant butter abuse in my coconut flour cupcakes. This morning I made a lower fat version and they turned out to be just as tasty! I replaced the 1/2 cup butter with 1/4 cup coconut oil and 1/2 cup apple sauce. My main victim taste tester, the 3 year old, also approved. Continue reading
I’m looking at the weather reports back “home” in Canada, and it’s still so COLD!! Yesterday my daughter’s boyfriend actually had a SNOW DAY! In April! I’m so sorry. I feel that sympathetic sinking in my stomach every time I see those little snowflakes dance across the weather app on my phone. So in honor of all you cold sufferers, here’s a tasty winter worthy treat. Enjoy with a warm cup of chai tea. Continue reading
I originally discovered this recipe when searching for a strawberry shortcake made with coconut flour. Honestly, it’s one of the fastest easiest recipes I’ve come across. If I hadn’t had helpers, I could have made these in less than half an hour start to finish. The cupcakes are sweet, but not too sweet, but definitely not shortcakes (which I seem to remember being more like a biscuit). That didn’t stop us from having them smothered in strawberries and whipped cream for breakfast. I baked some in little silicon muffin cups to make them sturdier and we just ate them plain on our picnic this afternoon. This recipe made 15 cupcakes. Continue reading
This is a fantastic, easy cake made with apple sauce and spices. The apples on top are beautiful and add a bit of flavor and texture, but if you’re pressed for time, you can just add the brown sugar topping mixed with 1/4 tsp cinnamon. I’ve served this for brunch and brought it to friends as a dessert. It’s a small thin cake, but the recipe is easily doubled. I use Bob’s Red Mill White Rice Flour for a nice light texture.
Gluten Free Rum and Spice Apple Tart
- 2 eggs
- 1/2 cup apple sauce
- 2 T melted butter
- 1/2 cup sugar
- 1 1/2 tsp rum extract
- 1 cup rice flour
- 1/2 Tablespoon baking powder
- Combine all ingredients.
- Pour into a 9″ round cake pan lined with parchment paper.
- Top with apple slices.
- Bake at 400F for 12-15 mins or until top springs back when lightly touched. Remove from oven and sprinkle with 2 T brown sugar.
- Return to oven until sugar begins to melt (about 2 mins).
- 1/2 apple, cored, peeled and thinly slices
- 2 Tablespoons brown sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon
- Combine slices, sugar, juice and cinnamon in a ziplock bag and lightly massage to coat slices.
- Lay slices on cake before baking.
Every week we buy bananas. It’s what responsible grown up people with children do. And some of the bananas get eaten. Maybe 3 of the bananas. The rest of the them sort of sit on the counter waiting to be eaten. Continue reading
I finally did it. I finally came up with a gluten free brownie that everyone likes. Not only that, they actually like them more than wheat flour based brownies. These are a cashew butter based brownie similar to the controversial peanut butter brownie I shared a while ago. The cashew butter has a blander taste than peanut butter, so you just taste the chocolate. It’s also more expensive, so this one will be reserved for very special occasions.
The icing is amazing. That is all. Continue reading
My family is divided about these brownies. Half of us think that these are the most amazing thing ever, the other half is getting a bit tired of my obsession with chocolate and peanut butter. They’re grain free, firm and chewy like a brownie should be and the topping is sticky and sweet and full of peanut butter.
YUM! Continue reading