I have not had a doughnut since my pre gluten free days and even then I did not eat them often. This donut flavored coconut flour cake tastes how I remember a donut tasting. Here is how this one came about. Continue reading
I love to bake. If I didn’t I probably would not be writing a food blog. I began by baking gluten free recipes I found on various sites and not worrying what the calorie content was. I ate these baked goods like they were going out of style. I watched my waist expand quickly and realized I needed to make a change. I am a sweets addict especially when it comes to chocolate. I needed to figure out my own way to incorporate my sweet tooth into a lower calorie diet. Continue reading
I have tried many many mug cakes. Some were full of expensive protein powder and tasted foul. Some were too dry or too wet. I went on a mission to create my chocolate single serving cake. I accomplished this by using my favorite flour. I tested out 7 different brands of coconut flour for this recipe. To read more on how well each brand works click on over to this post.
This mug cake turned out amazingly well! It took 5 minutes to make and is low calorie, low carb, and grain free! Continue reading
This muffin is a life changer! It is a whoa let me stop everything and sit down and savor this kind of muffin. Along with being the best thing I’ve ever eaten for breakfast, it is full of protein and fiber (coconut flour rocks!). Just one keeps me full until a late lunch, but go ahead… have two because at 108 calories a piece you can afford it. Continue reading
Coconut flour is amazingly versatile. My first foray into coconut flour baking was this muffin. I was looking for a healthy grain free, gluten free flour that was low calorie and low carb. I had previously been using almond flour for my baked goods, but then I began adding up the calories and realized I needed a change. I found coconut flour which is Continue reading
I was born and raised in the south the land of buttermilk biscuits, grits, corn pudding, and other amazing foods. I moved to Pennsylvania at the age of 19. They didn’t have anything quite like southern cooking up there. I was introduced to a whole new style of cooking with more Italian and polish flavors. I am not here to talk about northern favorites, though. That will be a whole different post. I’m here to talk about southern style buttermilk melt in your mouth biscuits. Continue reading
Summer vacations are some of the times I remember most from being a child. No school and endless warm days stretched ahead of me.
My brothers were both cub scouts and my father was the scout master for their troop. The cub scouts did a ton of fun summer activities which I got to tag along on with my mom as a chaperon. My favorite of those activities were the camping trips.
Being cub scouts they were not much more involved than a night or two at a state park campground, but to me at age 7 they were the height of adventure. There was fishing and exploring by day and a roaring campfire by night. There were homemade dutch oven meals and of course smores. I have never been a big fan of the gooey marshmallow and prefer to eat my chocolate bars unmelted. I did enjoy the fact that I could eat as many graham crackers as I pleased while watching the boys run around with flaming marshmallows.
Graham crackers have been one of the items I have missed since going gluten free. I tried a few different recipes before finally settling on this one as my favorite so far. I will be working on a recipe that relies less on almond flour in the future as I know many of my readers have nut allergies. For now enjoy your summer, eat a graham cracker, and feel like a kid all over again.
- Heat oven to 325
- Mix all dry ingredients well.
- mix in wet ingredients, slowly.
- Chill dough ( I put mine in the freezer for 15 minutes)
- Roll dough between two sheets of parchment to desired cracker thickness. *make sure dough is evenly rolled or thicker toward the edges. If edges are thinner than middle the edges may burn (still yummy though)*`
- Remove top piece of parchment.
- Score with knife to cracker size. This makes them easy to break apart after baking.
- Bake at 325 for 15 minutes.
- Cool and break apart.
- Eat and Enjoy!
- Place bottom parchment with dough on cookie sheet. Bake for 15 minutes.
I am a huge fan of chocolate in everything! I even put cocoa powder in my chili. This banana bread is wonderful alone, but we prefer it twisted! The addition of cocoa powder to a portion of the batter takes this breakfast bread and kicks it into the dessert category without many added calories. Continue reading