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Coconut Flour Double-Chocolate Brownies, Gluten Free

Coconut Flour Double-Chocolate Brownies, Gluten Free

 

Coconut Flour Double Chocolate Brownies. Gluten Free, Low Carb Decadence!

Coconut Flour Double Chocolate Brownies. Gluten Free, Low Carb Decadence!

It’s been a while since I’ve posted… and there are several reasons for that.. but instead of going into details with this initial return post, I figured I’d just give you all some chocolate first!

Photo May 02, 7 09 01 AMIsn’t that the best way to kiss and make up??
A little chocolate brownie action to ease re-entry to the blogosphere πŸ™‚

The reason for this recipe, is that after a long while following Wheat Belly, I realized that my system doesn’t do all that well with the straight almond flour recipes. I can have a little here and there, but with digestive issues, I’ve been working on alternatives. Coconut flour is great for this, as its density works well with the texture of a brownie. Instead of going for light like I do in my muffin recipes, this is a more dense texture, and depending how long you choose to bake it, even a bit on the gooey side!

I realize that 6TB doesn’t seem like much flour, but remember that coconut flour is much more absorbent than other grain and nut flours. It cannot be substituted, recipes need to be crafted specifically for coconut flour. If you wish to make this recipe dairy free, substitute coconut oil for the butter, perhaps adding a pinch of salt.

Coconut Flour Double-Chocolate Brownies
(about 72g net carbs for entire recipe; 16 servings 4.5g each,
32 servings 2.25 each. Add more for additional ingredients)

  • 2 oz unsweetened chocolate, chopped

    Ready to bake!

    Ready to bake!

  • 6 TB butter
  • 1/4 C cashew butter
  • 1 TB vanilla
  • 1/2-3/4C sweetener such as Swerve or Truvia
    if you prefer more or less sweet, adjust to your taste
  • 3 large eggs
  • 2 TB maple syrup or sugar free syrup if you prefer
  • 6 TB coconut flour, sifted
  • 1/2 tsp baking powder, sifted
  • 2 TB cocoa powder, sifted
  • 1/2 C chopped walnuts, pecans, or nut of choice
  • 1/2 xanthan gum (optional!)

Preheat oven to 350 degrees. Prepare a loaf pan by lining with buttered baking parchment, or use a non-stick pan such as the silicone loaf pan I show here.

Combine first 3 ingredients and either melt together in the microwave, or heat over low in a pan on the stovetop, stirring until all ingredients are softened and combined. Remove from heat, transfer to medium mixing bowl and cool slightly. Stir in vanilla, sweetener, eggs and syrup.

Sift together coconut flour, baking powder, cocoa powder and xanthan gum (if using.) Stir dry ingredients into wet mixture. Add chopped nuts. (I sometimes add dark chocolate chips or dried berries, but realize this will raise carb count.)

Spoon mixture into loaf pan, patting top to even it out. Bake at 350 for 18-22 minutes depending on your oven and level of doneness you prefer. I use a convection oven, and 18 minutes gives me a gooey center, 20 is firm, 22 is a bit stiff and crumbly. Allow to cool slightly and eat, or refrigerate. If desired, frost with cream cheese frosting.

Photo May 04, 1 36 12 PM

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St. Patty’s Day Trifle with Dark Chocolate Cake, Mint Avocado Cream and Whipped Cream {Gluten-free and Low-carb}

 Gluten-free and Low-carb

Chocolate Mint Trifle… Gluten-free and Low-carb

 

How pretty is this?! Simple too πŸ™‚ I used my Dark Chocolate Cake as a base, added some yummy mint avocado cream filling and whipped cream…. Layered in a simple glass container, it was perfect for a festive gathering with friends!

Chocolate Mint Trifle {GF and LC}

  • 1 recipe of Dark Chocolate Cake
  • 1 C whipping cream, whipped and sweetened to taste (I used Truvia)
  • 2 avocados, ripe and soft
  • 8 oz cream cheese, softened
  • 3Tb coconut oil (I used Nutiva)
  • 1/3C whipping cream
  • 1/4C Truvia (or sweetener to taste)
  • 1/2 tsp peppermint oil (or to taste)

Directions: Prepare chocolate cake recipe per directions. (I added the nuts and chocolate chips to the top instead of mixing inside, hoping for a better presentation.) Let cool. Make whipped cream in the bowl of a stand blender (or with hand mixer), sweeten to taste and chill. Combine avocados, cream cheese, coconut oil, 1/3C whipping cream, 1/4C Truvia and peppermint oil in a blender or food processor until very smooth. (I used my Ninja.) Chill.
When all elements are cooled completely, layer into a clear glass dish as desired. I started with cake on the bottom (just break it into pieces to fill the space), topped with avocado mint cream, whipped cream, cake, avocado, whipped cream and topped with cake.

Avocado Mint Cream Filling

Avocado Mint Cream Filling

Low-carb Dark Chocolate Cake with Nut and Chocolate Chips

Low-carb Dark Chocolate Cake with Nut and Chocolate Chips

Layers of chocolate cake, avocado cream and whipped cream

Layers of chocolate cake, avocado cream and whipped cream

 

 

 

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Spinach Balls for St. Patty’s Day {Gluten-free, Low-carb}

Spinach Balls for St. Patty’s Day {Gluten-free, Low-carb}
Gluten-free Spinach Balls

Gluten-free Spinach Balls, a great appetizer for St. Patrick’s Day or any time!

I’m coming up on my one-year anniversary of being totally wheat-free, but it was last year at a dear friend’s annual St. Patrick’s Day party that I first heard a story from a mutual friend about how how her health and life had been transformed by getting rid of “gluten.”

Gluten??? I didn’t even know what it was… except that I had seen it sold in the baking sections of grocery stores, and I knew it was sometimes added into flours to make better bread. Hmmmm.

She told me how her headaches were gone, her general wellness had improved, she dropped weight, had less hunger, and basically just felt fantastic! I was intrigued to say the least. I had been fighting chronic headaches since my teens, so if there was ANY chance that getting rid of this mysterious GLUTEN could make me feel better, I was 100% open to it. This year, I was able to give her a big hug and tell her that our conversation last year had changed my LIFE, the lives of my guys, and that I had even started a food and health blog which was helping to spread the word to even MORE people! She was touched and happy to have made a real difference. I know just how she feels because I have that warm feeling with every comment I get from readers who let me know that they appreciate this blog!

At last year’s shindig, she browsed the fantastic spread of food, looking for options that were gluten-free. I had brought my traditional spinach balls (made with stuffing mix), and she obviously couldn’t eat those. She settled on some cheese, veggies and dip, and some of the corned beef and vegetables, but the vast majority of foods that people had brought to share were off-limits.

This year I was deciding what to take, and decided to MODIFY my spinach balls to make them gluten-free and low-carb! (I adapted this base recipe.) I replaced the stuffing mix with some extra cheese, smashed pork rinds and a little coconut flour… Success!! They disappeared just as quickly as the original version, and satisfied the growing number of people who were gluten-free! Last year there were a couple people who did not eat gluten… this year there were probably 6 of us, and on top of that, our friends who still eat wheat had taken our needs into consideration and had made some things that were safe as well. What progress!! In addition to the corned beef and cabbage provided by our most fabulous hosts and dear friends, there were the spinach balls, a chocolate cake mint trifle (that I will be posting next πŸ™‚ ), peanut butter cookies, bacon-wrapped BBQ water chestnuts, a variety of cheeses including an amazing Irish goat cheese with herbs, spinach artichoke dip, shrimp cocktail, and a variety of crackers. While not everything was low-carb, it was still fair game for a party in my opinion, and I enjoyed a bit of everything!

Gluten-free Spinach Balls

  • Ready to steam in mircowave

    Ready to steam in microwave

    20oz frozen spinach

  • 1 medium onion, finely diced
  • 2 cloves garlic, finely minced
  • 6 eggs, beaten
  • 2Tb coconut flour, sifted
  • 1C Parmesan cheese, grated
  • 1C mozzarella cheese, grated
  • 2C plain pork rinds, well-chopped
  • 3/4C butter, melted
  • 1/4C fresh parsley, finely chopped
  • Draining excess water

    Draining excess water

    1 tsp garlic powder

  • 1/2 tsp salt
  • pepper to taste
  • 1/2 lb Cooked crumbled bacon

Directions: Preheat oven to 350 degrees.

Place spinach, onion and garlic in a microwave safe bowl, cover with plastic wrap and cook at full power for about 6 minutes or until the spinach is cooked and onions and garlic is steamed. (Carefully remove plastic wrap to prevent steam burns.)

Spinach mixture

Spinach mixture

Remove excess water from spinach by pressing through a fine sieve with the back of a spoon or with your hands if cool enough. Alternately, you could wrap spinach mixture in good quality paper towels and “wring out”Β  the excess juice. After spinach is drained, combine all ingredients in large mixing bowl, making sure to thoroughly mix together. Make balls 3/4″ to 1″ in size, placing on cookie sheet to bake. Bake approximately 10-12 minutes or until firm and lightly browned at bottom edges.

Ready to cook

Ready to cook on silicone cooking mat

All done!

All done! My son is already asking for me to make these again, when I WON’T be taking them to a party πŸ™‚

 

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Low-carb Dark Chocolate Nut Cake with Cream Cheese Frosting {Grain-free, Gluten-free, Low-carb}

Low-carb Dark Chocolate Nut Cake with Cream Cheese Frosting {Grain-free, Gluten-free, Low-carb}
Low-carb chocolate nut cake with cream cheese frosting

Low-carb chocolate nut cake with cream cheese frosting

Β 

This recipe has been awhile in the tweaking stage, but I think I’ve got a winner now πŸ™‚

I do love dark chocolate. I always have, but perhaps even more so since ditching the wheat and going low-carb… as dark chocolate is one of the few sweet indulgences I still make in my healthy lifestyle. This cake is moist, rich, tasty, low in carbs and delicious enough to have for special occasions, while being simple enough to prepare for no reason at all!

 

Grain-free, low-carbers, Rejoice! 16 pieces will give you:

  • About 3g net carbs per slice without chocolate chips
    (4.25g with cream cheese frosting )
  • About 6g net carbs with chocolate chips
    (7.25 with cream cheese frosting)

The recipe is one that I evolved from my Pumpkin Maple Spice Muffins (which are truly awesome by the way, if you haven’t tried them yet!) The nut butter and pumpkin puree in the batter seem to really add to the moistness. I threw in some walnuts and a few chocolate chips, which made it even yummier, but those are optional of course. These would also work great as cupcakes or muffins, but I rarely make cake, so am happy having a slice with my coffee this morning πŸ˜€ While this was yummy when fresh, I find it’s much better when it’s been refrigerated overnight, as the frosting firms up and the cake takes on a fudge-y richness. It reminds me of the zucchini fudge cake my mom used to make back in the wheating days πŸ˜‰

Low-carb Chocolate Nut Cake

Adding wet ingredients into dry

Adding wet ingredients into dry

Dry Ingredients:

  • 2 C almond flour
  • 2 Tb coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 C dark cocoa powder
  • 6 Tb Truvia or other sweetener to taste
Prepared pan

Prepared pan

Wet Ingredients:

  • 2 eggs
  • 1/3 C nut butter (I have used both cashew and almond butters)
  • 1/4 C mayonnaise
  • 1/4 C sour cream
  • 2/3 C pumpkin puree
  • 1/4 C half-n-half, coconut milk or almond milk
  • 1/4 C melted butter or coconut oil
  • 1 Tb vanilla extract
Smooth batter on top

Smooth batter on top

Add-Ins:

  • 1/2 C dark chocolate chips (I used 60% cocoa Ghirardelli)
  • 1 C chopped walnuts, pecans or nuts of your choice

Directions: Preheat oven to 350 degrees. Prepare cake pan or cupcake pan with liners. (Note: I used a 10″ springform pan, greased with butter, the bottom lined with a parchment round, and dusted with gluten-free flour to prevent sticking.) In a large mixing bowl, combine all dry ingredients; set aside. In a medium bowl, beat eggs, and add other wet ingredients one at a time, mixing well after each addition. Add wet ingredients into dry, and combine completely.

Cooling before frosting

Cooling before frosting

Stir in nuts and chocolate chips if using them. Fill cake pan with batter, taking care to smooth out the top a bit, as this batter is not self-leveling. Bake for a total of 35-45 minutes, rotating pan halfway through bake time to ensure even cooking. Remove to rack to cool. If splitting one cake into 2 layers as I have done, cool completely before attempting to cut cake. Frost with Cream Cheese frosting or serve plain.

 

 

Rich, thick cream cheese frosting

Rich, thick cream cheese frosting

Cream Cheese Frosting:

  • 3/4 C butter, softened
  • 1/4 C Truvia or other sweetener to taste
  • 2 blocks cream cheese, softened (16 oz total)
  • 1 Tb vanilla extract
  • 1-2 Tb half-n-half or cream if needed

Directions: In the bowl of an electric mixer, using the whisk attachment, beat butter until lightened. Add sweetener and beat until well mixed and light. Add cream cheese, one block at a time, beating completely to ensure a fluffy frosting. Mix in 1Tb vanilla if desired. Add liquid if needed for desired consistency, and mix well. Be sure cake is cooled completely before frosting.

Very moist, rich and filling!

Very moist, rich and filling!

 

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COCONUT FLOUR TORTILLA! {Grain-free, Gluten-free}

Coconut flour tortilla with cheeseburger filling for lunch, YES!

Coconut flour tortilla with cheeseburger filling for lunch, YES!

 

I don’t do a lot of bread replacements, but I will definitely be using this one again. In fact, after I cooked it, and it was a success, I looked at it –blankly– for a bit, trying to figure out what to put in it, because my mind doesn’t even *think* in terms of sandwiches anymore!!

This is a recipe from www.freecoconutrecipes.com which is part of the Tropical Traditions coconut product website. I will probably tweak this a little after I have made it a few times, but as a basic recipe to work from, it ROCKS! I want to share this now because there are some who rely a lot on tortillas and wraps, and this might make your day a little easier and the switch to grain-free eating a little less scary.

 

Click for COCONUT FLOUR TORTILLA RECIPE.

It’s somewhere between a tortilla and a crepe, and was even sturdy enough for burger fillings! There’s no question it would be good with sweet dessert-type fillings as well, like sweetened cream cheese and berries, mmmm. I’ve been wanting to focus more on using coconut flour because almond flour can be a little harsh for my digestion, so this is perfect. KEEPER, thank you to my Facebook friend for posting this on her page, made my day!
 

 

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{Easy!} Banana Walnut Bread… Gluten-free, Grain-free and Dairy-free!

{Easy!} Banana Walnut Bread… Gluten-free, Grain-free and Dairy-free!
Grain-free Banana Walnut Bread, Warm from the oven!

Grain-free Banana Walnut Bread, Warm from the oven!

 

Banana bread is one of those traditional flour-based foods that offers a lot of homemade comfort; from the amazing smell of it baking to the wonderful banana nut flavor, it’s a favorite of many. Unfortunately, when it’s made with wheat flour, it has all the appetite stimulating and inflammatory effects of grains that we work to avoid. Lucky for us grain-free peeps, using a combination of almond flour and coconut flour, this was a pretty easy recipe to tweak πŸ˜‰ (If you are avoiding dairy, make this with the coconut oil, and obviously don’t spread with butter.) My son couldn’t get enough of this, and I’ve made it twice this past week! Everyone who’s tried it here thus far has given it a thumbs up, so it’s definitely a new staple in our house.

Bananas are one of those borderline forbidden fruits that are relatively high in carbs, and yet have a texture, flavor, aroma and nutrient profile that makes it appealing in small quantities. If you are watching your carb count, this banana bread can still fit into most diets… 16 slices in a loaf ends up being about 5g net carbs per slice. Not too shabby, as it’s pretty filling! We follow Wheat Belly, and though fruit is eaten in moderation, we find that this works for our personal limits. Note: in the pictures you may notice that I added a few chopped dried cranberries (1/4C). This raises the carb content by about 1-2g per piece, but since it was mainly my son eating this loaf, I wasn’t concerned about it.

I usually use dry sweeteners such as Swerve or Truvia, but in this case, I used Torani sugar-free caramel flavored syrup. I found it in the aisle with the coffee πŸ™‚ Caramel was a great flavor addition, but I’m sure that maple or hazelnut would be wonderful as well… I just used what I already had on hand. I will be honest, in that I don’t really care for the flavor of this syrup on its own or as a topping due to the sweetener, but mixed into the batter, it was wonderful! If you don’t have the syrup, you could use a dry sweetener and increase the water in the recipe.

Mashing bananas with my vintage dough blade. Love this tool!

Mashing bananas with my vintage dough blade. Love this tool!

Grain-free Banana Walnut Bread

  • 1 C almond flour
  • 1/3 C coconut flour
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 TB coconut oil, melted (or butter)
  • 3 eggs
  • 2 ripe bananas, mashed
  • 1/3 C sugar-free syrup (I used Torani caramel flavored)
  • 1 TB vanilla
  • 2 TB water
  • 1/2 C chopped walnuts (optional)

Directions: Preheat oven to 350 degrees. Grease a bread pan with butter or coconut oil. (I used a silicone bread pan, and rubbed it with butter.) Combine almond flour, coconut flour, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine completely. In a separate bowl, combine mashed bananas, eggs, coconut oil, syrup, vanilla, and water. Add to dry ingredients and mix until combined, mix in walnuts.

Batter, mixed and ready to go in the pan

Batter, mixed and ready to go in the pan

 

Pour into prepared pan and smooth out on top. Bake at 350 for a total of 40-45 minutes (or until a skewer inserted in the middle of the loaf comes out cleanly), rotating once halfway through baketime. Remove to wire rack to cool, removing from pan after cooling slightly. Serve with butter, whipped cream or cream cheese. (Total carbs about 80 for the loaf, 5g net carbs each for 16 slices.)

 

Grain-free Banana Walnut Bread, fresh from the oven, Mmmmm!

Grain-free Banana Walnut Bread, fresh from the oven, Mmmmm!

 

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Pumpkin Maple Spice Muffins {Grain free!}

Grain-Free Pumpkin Maple Spice Muffin with Cream Cheese Frosting

Grain-Free Pumpkin Maple Spice Muffin with Cream Cheese Frosting

 

These are moist, tender and full of flavor…
and best of all, no grain or gluten in sight!!!

Fall has officially begun, and the yearning for pumpkin flavored warm yummy goodness isn’t going to be derailed by our grain-free lifestyle! These pumpkin muffins are a cinch to make, and are a treat with a nice hot cup of coffee after spending the afternoon in the autumn sun, or on cool fall evenings. The maple extract is completely optional, but it added a nice depth of flavor to complement the pumpkin. The topping is also optional, but the slight crunch from the pecans was delicious.

Grain free pumpkin muffins fresh from the oven. A nice rise and crunchy topping make these hard to resist.

Grain free pumpkin muffins fresh from the oven. A nice rise and crunchy topping make these hard to resist.

 

After searching the net for grain-free pumpkin muffin recipes, I decided to take a bit from several and just give my own version a try. As luck would have it, these turned our great the first time around (AND the second!) My son can’t believe how delicious these taste, and at 4-5g net carbs per muffin, they are low-carb and Wheat Belly compliant!

Simply mix all ingredients together at once.

Simply mix all ingredients together at once.

Pumpkin Maple Spice Muffins

  • 2C almond flour
  • 2Tb coconut flour
  • 2/3C canned pumpkin (unsweetened)
  • 3 eggs
  • 1/4C cashew butter (or almond butter)
  • 1tsp baking powder
  • 1/2tsp salt
  • 1/2tsp baking soda
  • 2 tsp cinnamon (or 1Tb pumpkin pie spice;
    omit cinnamon, ginger and nutmeg)
  • 3/4tsp ginger powder
  • 1/4tsp nutmeg
  • 1/2tsp maple extract (optional)
  • 4Tb Swerve (or sweetener of your choice)
  • 20 drops liquid Stevia
  • 3Tb coconut oil (melted) or butter
  • 1Tb vanilla extract
  • 4-6Tb heavy cream
Pumpkin Maple Spice Muffins, au naturel!

Pumpkin Maple Spice Muffins, au naturel! So tender and moist.

Pecan Topping (optional):

  • 1/3C chopped pecans (or walnuts)
  • 1-2 Tb butter, melted
  • 1Tb Swerve sweetener
  • pinch of salt

Cream Cheese Frosting (optional):

  • 4oz softened cream cheese
  • 1Tb Swerve
  • 1tsp vanilla extract
  • 1/3C heavy whipping cream, whipped
  • 6 drops liquid Stevia

Directions:

  1. Heat oven to 350Β°. Line muffin pan with paper liners.
  2. Mix together all ingredients and fill muffin liners.
  3. If desired, top with nut topping (mix all ingredients together.)
  4. Bake 15 minutes, rotate pan, and bake another 10 minutes for a total of 25 minutes.
  5. Remove and allow to cool. If desired, top with butter, cream cheese frosting (fold together all ingredients) or lightly sweetened whipped cream.
Grain-free Pumpkin Maple Spice Muffin

Grain-free Pumpkin Maple Spice Muffin; Simply delicious!

 

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