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Cinnamon Coffee Cake or Muffins Peanut Butter Brownies or Cake
2 TBSP coconut oil, softened 1/4 cup honey 1/4 cup applesauce (no additives or sweeteners) 2 eggs, beaten 1/2 cup freshly squeezed orange juice 2 tsp orange rind, freshly grated 1/2 tsp baking soda 1/4 tsp salt 2 3/4 cups almond flour 1 tsp apple cider vinegar 3/4 cup fresh or frozen blueberries Stir all ingredients together. Pour into a glass 8 x 8 inch pan lined with parchment paper. Bake in preheated oven at 350 degrees for 50 minutes, or until a knife can be inserted and removed cleanly. Back to top of Cakes and Muffins Cinnamon Coffee Cake and Muffins 3 TBSP coconut oil, softened 1/4 cup honey 1/2 cup applesauce (with no additives or sweeteners) 2 eggs, beaten 2 1/2 cups almond flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup chopped pecans or walnuts 1/2 cup raisins or currants 1 tsp cider vinegar Topping: 1 TBSP cinnamon 2 TBSP honey 1 TBSP coconut oil, softened 1/4 cup sliced almonds CAKE: Mix coconut oil, honey, applesauce and eggs. Stir in almond flour, baking soda, salt, nuts and raisins/currants. Stir in vinegar. Spread batter into a glass 8 x 8 inch glass pan covered with parchment paper. In a small bowl, mix together cinnamon, honey and coconut oil for topping. Drizzle topping over cake batter and sprinkle almonds over topping. Bake at 350 for 50 minutes, or until a knife can be inserted and removed cleanly. MUFFINS: You can make muffins in a similar manner. We use flexible silicon muffin pans on top of cookie pans. Back to top of Cakes and Muffins 3-4 cups almond flour, firmly packed 1/2 cup softened coconut butter 1 egg 1/2-2/3 cup honey 2 tsp vanilla 1/4 tsp salt Preheat oven to 350. Cover a cookie sheet with parchment paper. Combine ingredients to make a stiff dough. Chill overnight or for several hours. Place a ball of dough on parchment, cover with another sheet, roll out to just over 1/4 inch thick. Peel off top layer of paper. Cut out cookie shapes, leaving shapes on paper. Peel off the extra. They don't spread, so make them close together. Bake 6-12 minutes, watching carefully since the edges brown quickly. Cool completely removing from parchment. You can decorate with raisins, dried fruit, nuts or coconut before baking if you wish. We frost with nut butter (we use peanut butter) mixed with a bit of honey. You can decorate after frosting too. Back to top of Cakes and Muffins 1 1/2 cups almond flour 2 eggs 1 tsp salt 1/2 tsp thyme 1 tsp oregano 1 tsp basil olive or peanut oil Mix almond flour, eggs, salt and spices to make 8 large crackers. Line 2 cookie sheets with parchment paper, and make 4 puddles of oil on each sheet (about 2 tbsp per puddle). Plop down a cookie sized dollop in each puddle. Dip fingers in the oil and pat out the dough with fingers to make a thin cracker 4-5 inches in diameter (you'll need a lot of oil on your fingers - this stuff is sticky!). Then bake at 350 for 15 minutes or until lightly brown. You can then store them in the fridge or freezer. Break them up to make smaller crackers. For saltier crackers, sprinkle additional salt on top before baking. Variations: Add 1/2 tsp salt, 1 tsp rosemary and 1 clove of crushed garlic, omitting thyme, oregano and basil. Use olive oil. Add 1 tbsp cinnamon, tbsp honey, omit thyme, oregano and basil. Use peanut oil. Back to top of Cakes and Muffins 2 TBSP coconut oil, softened 1/4 cup honey 1/4 cup applesauce (no additives or sweeteners) 2 eggs, beaten 1/2 cup freshly squeezed orange juice 1 tbsp orange rind, freshly grated 1/2 tsp baking soda 1/4 tsp salt 2 3/4 cups almond flour 1 tsp apple cider vinegar 3/4 cup fresh or frozen cranberries 1/2 cup nuts (pecans or walnut pieces work well) Stir all ingredients together. Pour into a glass 8 x 8 inch pan lined with parchment paper. Bake in preheated oven at 350 degrees for 50 minutes, or until a knife can be inserted and removed cleanly. Back to top of Cakes and Muffins
Awesome with honey, great with salad, wonderful with chili. 6 eggs 5 cups almond flour 1/2 cup homemade mayo 1 cup seltzer water 1/2 tsp baking soda pinch of salt Preheat oven to 350. Grease a pan with oil or line with parchment paper. Separate eggs. Beat egg whites until full and fluffy. Beat egg yolks in a separate bowl. Add remaining ingredient and fold egg whites into mixture. Pour into baking pan (The batter should look like cake batter). Bake until a knife can be inserted cleanly (1 1/2 hours - check at 1 hour, then in 10/15 minute intervals). I haven't tried this addition yet, but I think it would be awesome with jalapenos chopped into it, then baked. Or just red and green peppers if you don't want spicy. Back to top of Cakes and Muffins This is pretty darn good when you need a roll or something like that. We even tried this as hot dog buns. It worked, but the bread is very dense - like a very heavy moist whole grain bread. 4 1/2 c almond flour 1 1/3 c natural peanut butter 1/2 c water 7 eggs 1 tsp baking soda 1 tsp salt Mix everything together. Form into balls or a loaf using wet hands. Bake at 350 for approximately 45 to 50 minutes. Back to top of Cakes and Muffins Peanut Butter Brownies or Cake 1 cup peanut butter (natural - only peanuts and salt) 1/2 cup pure honey 1/2 tsp baking soda 2 eggs Beat together honey, soda and eggs. Add peanut butter. Pour into an 8 x8 inch pan lined with parchment paper or into 1 cake pan. Bake at 325 for 20-25 minutes (This overcooks easily - different ovens cook this in different times - it also depends on what kind of pan and whether you use parchment paper. You'll soon figure out what works for you.) You can make muffins or make 2 round cakes and frost with a mix of peanut butter and honey for a real 2 layer cake - yum! However, this hurts my stomach a bit if I eat too much, so do take it easy if you make the cake - that is a lot of peanut butter to eat in one sitting if you have more than one piece! |