Tag: gluten free

Best Ever Almond Flour Cake

This is my go-to recipe for cupcakes, birthdays, Easter, weddings, and anything else we need our favorite cake!

This recipe is super moist and has amazing flavor. For a cake, I double the recipe and use two 8-9 inch rounds. A single recipe makes 1 dozen fluffy, moist cupcakes.

INGREDIENTS

3/4 cup butter

1 cup sugar

1/2 cup milk (regular or dairy free)

1 teaspoon vanilla

1 teaspoon other flavor (lemon and some lemon zest is my favorite)

1 1/2 cups almond flour

1/2 cup coconut flour

2 teaspoon baking powder

1/2 teaspoon sea salt

METHOD

  1. Preheat oven to 350. Flour your pans/muffin tin.
  2. ***This step is important. Do not cut it short. Cream butter and sugar on high until light and fluffy, 7-10 minutes. Add eggs one at a time, milk slowly, and extracts.
  3. While butter and sugar are creaming, mix dry ingredients together in a separate bowl. Slowly add dry to wet and mix until creamy.
  4. Divide batter among tins and bake 20-25 mins or until toothpick comes out clean (cupcakes may cook a little faster) . Cool completely.

My Favorite Whipped Frosting Recipe (Creamy, Less Sweet)

8 oz cream cheese

1 cup powdered sugar

2 3/4 cup heavy cream

1 teaspoon any flavor (I usually use Simply Organic Raspberry or Lemon)

Beat cream cheese and powdered sugar on medium until smooth. Turn mixer down to med-low and slowly allow super cold cream to pour into mixture. Stop a couple times to push down together with a spatula. Once the cream has all been added, turn mixer to med-high just until the frosting begins to form stiff peaks. Fold in flavoring and enjoy!

Paleo Cookie Dough Bars, No Bake!

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Yummy treats that are nourishing and filling!

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This is one of my favorite snacks to have on hand in the freezer to pull out for afternoon tea or last minute company! This recipe is so easy to throw together, is high in healthy fats and protein, and lower in carbs. You could certainly use monkfruit instead of the others sweeteners to create an even lower carb version. (I even let my youngest indulge for breakfast sometimes!) .

 

Ingredients

  • 1 2/3 cup almond flour
  • 2 T coconut flour
  • 3 T maple syrup
  • 2 T coconut sugar
  • 3 T melted coconut oil
  • 1/2 cup Lillies chocolate chips
  • 3/4 cup ghiradelli or otehr quality chocolate chip for melting
  • 2 t vanilla

Process

Add flours, sugars, vanilla, and oil into bowl and mix together. Add lillies chips, Gently mix together.

Press into 8 x 8 baking dish.

Melt chocolate chips in a teaspoon coconut oil and spread over top. Chill at least one hour.

These should remain refridgerated but can also be frozen for longer storage once cut into 1 1/2 inch squares or rectangles.

 

Paleo Friendly Lemon Blueberry Scones

Sooo yummy! The first batch were gone within an hour!

These delicious treats are grain free and low in sugar. The almond flour provides an excellent texture and enhances the nutrition factor. This recipe is imple to make, too! What are you waiting for? Give this recipe a try!

Ingredients

2 3/4 cups almond flour

2 tablespoons cold butter

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons heavy cream (or coconut cream)

1 tablespoon honey

3/4 cup fresh blueberries (I used frozen and it worked pretty good but I think fresh would keep though from getting sticky)

1 tablespoon lemon zest

2 teaspoons lemon juice

2 eggs

 

Preparation

In food processor, pulse salt, soda, and flour together. Next, pulse butter and almond flour mixture together until a nice crumble forms. You can always use a pastry cutter instead.

In a large bowl, whisk all wet ingredients together. Add dry ingredients into wet and mix together. Finally, add blueberries.

Form into a ball, cover, and refridgerate 20-30 minutes, until firm.

Preheat oven to 350. On parchment covered cookie sheet, press dough (with your hands) into a circle about an inch thick. Cut into 6-8 triangles.

Brush tops with melted butter and bake 16-18 minutes until sides are golden brown. Cool on rack and enjoy!