Here is another recipe that I enjoy from the Hip2Save webpage. FYI: They freeze well too.
Chocolate Cake or Cupcakes (Gluten-Free)
Servings: 12 cupcakes
- 1/4 cup melted coconut oil
- 3/4 cup almond butter (you could probably use another nut butter and get similar results)
- 1/3 to 1/2 cup honey
- 1 teaspoon liquid Stevia (optional)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ripe banana
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 heaping teaspoon baking soda
- Add coconut oil and banana in a Vitamix or blender. Blend everything until smooth. In a bowl, add the cocoa powder, salt and baking soda. Mix well. Now dump the coconut oil mix in the bowl with the dry ingredients. Stir until everything is incorporated. Once finished, decide if you want to make an 8×8 cake or 12 cupcakes (make sure to grease your pan well or use cupcake liners or parchment paper).
- For cakes, bake at 325° for 30-35 minutes
- For cupcakes, bake at 350° for about 20 minutes
Melt chocolate chips in saucepan with a little coconut oil and Stevia. Chill in freezer for a few minutes and then spread on cupcakes. You can also sprinkled chocolate chips on top of the cupcakes.
Here is a recipe I reworked for Oat, Chocolate Chip, Butterscotch Bars. I added coconut flour instead of regular flour to be gluten-free and made my own sweetened, condensed milk to make this a little healthier (by no means healthy!) treat.
Oat, Chocolate Chip, Butterscotch Bars
1/4-1/2 cup coconut flour
1 cup oatmeal
3/4 cup firmly-packed brown sugar
3/8 teaspoon salt
1 stick (4 ounces) butter, cold and cut up
1 (14 ounce) can Sweetened Condensed Milk (I made my own)
1 cup extra-dark chocolate chips
2/3 cup butterscotch chips
1/3 cup flaked sweetened coconut
Preheat oven to 350°. Grease a 9×13 pan (use butter).
In the bowl of a food processor, combine flour, oats, brown sugar and salt. Pulse to mix. Add butter and pulse until mixture is dry and sandy.
Reserve 2/3 cup oat mixture and press remainder on bottom of the pan. Bake 10 minutes.
Pour sweetened, condensed milk evenly over crust. Mix together chips and coconut flakes and sprinkle in an even layer across the condensed milk.
Sprinkle the reserved oat mixture over the chips and press down slightly.
Bake on center rack for 25 minutes or until lightly browned. Remove from oven and sprinkle a few more chocolate and butterscotch chips on top.
Let cool completely, and then cut into bars. They will be more crumbly than the kind made with wheat flour.
This is one of my favorite dressings. I found it on Hip2Save.
1 ripe pear, peeled and chopped
1 to 2 cloves garlic, either minced or pressed
Freshly squeezed lemon juice (from 1 lemon)
1/3 cup white vinegar
A few drops of Stevia (optional)
1 tablespoon of mustard
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
Blend everything (but olive oil) in a blender. Once blended, drizzle the olive oil slowly into the dressing and continue to blend until combined.
Our cozy little home has only two closets in it. One is for our clothes in the bedroom and the other is a small bathroom linen closet. I don’t have the room to store all our linens, extra blankets and towels in the bathroom, so I use some plastic crates and an ottoman with storage built in. These are great ways to store things; however, I do notice a plastic/store smell to some items that have been stored for longer periods of time. I set out to make some air fresheners for them.
Here is what you will need:
- Mug warmer
- Glass jar
- Beeswax or other wax
- Essential Oils of choice
Air Freshener Candle
I took out my mug warmer and a clean baby food jar…
…added some beeswax to the jar and let it melt.
Once the wax is melted, remove from heat and add essential oils–as much or as little as you like.
Let harden and then place in the storage container. Be sure that it will not be near a vent as you don’t want it to melt onto your linens and blankets. My home stays pretty cool all year long and I do not put them near a vent. I have not had a problem with them melting yet. You could punch holes in the lid of the jar if you want to have a cover.
I have also added essential oils to a cotton ball inside the jar, topped off with a piece of cloth over the opening, and that worked ok too.
A pancake is a hard thing to make grain-free and have it turn out. The hands-down best recipe I have come across is called Grain-Free (and dairy-free) Fluffy Coconut Flour Pancakes from Nourishing Days.
- 4 eggs, room temperature
- 1 cup coconut milk or 3/4 cup cream + 1/4 cup whole milk (best); or 3/4 cup whole milk yogurt + 1/4 cup whole milk (good)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- coconut oil or butter for frying
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry mixture until coconut flour is incorporated. Let it sit for 3-5 minutes.
- At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry, add the rest of the wet mixture.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.