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Archive for March, 2016

I wanted to do something special for my hubby for Easter morning.  With his eczema we are cutting out even sourdough bread – so no french toast.

Heres what i came up with.

Ingredients:
1 sweet potato shredded
4 tablespoons melted butter
1/4 cup of unsweetened shredded coconut
2 Tablespoons of coconut four
1-2 eggs
Vanilla.

Directions:
Put shredded sweet potato in a bowl with a tablespoon of water.
Cook in the microwave for 2-3 minutes (1 minute at a time) until tender
Lightly drain
Add shredded coconut and mix
Add melted butter
Beat eggs
Add egg and vanilla and mix well
Let sit for 5 minutes – mixing occasionally
Add coconut flour as needed.

Cook as pancakes in hot butter or coconut oil.

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The Original post was Coconut mama’s recipe but I changed this recipe to more suit our tastes.

Ingredients:
5 Tablespoons of coconut flour
1 egg
2 Tablespoons of coconut mana (coconut nut butter)
2 Tablespoons of maple
2 Tablespoons of butter, room temperature
Cinnamon, Vanilla, nutmeg

Directions:
Preheat oven to 365 degrees
Line a cookie sheet with parchment paper
Pulse all ingredients in a food processor .  The dough will be soft and sticky
roll into balls on the parchment paper, and flatten a bit with a fork.
Bake about 8-10 minutes, watch them.

let them cool completely

Note:  I liked the flavor of these but not the consistency so much, but they would be SOOOOO good as a topping for cobbler!  If you don’t mind crumbly cookies, they are great.

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The original author was Libby and the site is here KETO Brownies
,
 we altered it a little bit to suit our own tastes.

Ingredients:
6 eggs
1/2 cup of melted butter
1/4 cup of melted coconut oil
1/4 cup of cocoa powder
1/2 tsp baking powder
2 tsp of vanilla
4.2 oz cream cheese
1/4 cup of bitter or semi sweet chocolate chips

Instructions:
Preheat oven to 350
Place all the ingredients in a mixing bowl and blend until smooth
Pour into a greased or lined bakcing dish
Cook for 20-25 minutes, test center

Slice into squares and let completely cool.  We actually refrigerate them for an hour before eating them.  Once cooled or even refrigerated they have more of a cake like consistency.

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Ingredients:
1 – 3/4 cup of Tapioca Starch/flour  (aka Cassava flour)
1/4 tsp salt
1/4 cup of Olive oil (extra virgin) or melted butter
2 eggs at room temperature beaten
3 ounces of sharp & hard cheese grated  (Parmesan, Romano, or sharp Cheddar)
1/4 cup of half and half

Optionals:
crushed clove of garlic, diced serrano pepper and sharp cheddar – Very yummy

sliced peaches, cinnamon, nutmeg, clove and cream cheese – Needs work  (Once perfected I’ll post it separately)

Crushed 2 clove of garlic, parsley, Parmesan cheese and use butter – garlic bread

Directions:
Preheat oven to 375
Use parchment paper to line the cookie sheet
In a large bowl, mix flour, salt and cheese.
Add the oil, eggs and mix to combine
add half and half>
The starch should absorb the liquid and thicken

Divide the dough into pieces and roll them into a ball.
Place them on the parchment about 2 inches apart

Chill the dough on the cookie sheet for 15 minutes.  The dough should be stiff.

Set cookie sheet in the center of the preheated oven and cook until rolls are golden brown.
About 10-12 minutes.

For Flatbread, pizza dough,  8 minutes on each side.

Note:  these rolls are great when they first come out of the oven, but do not do well later on.  you can’t just warm them up and have them taste the same.

Note:  this is also used to make a pizza dough and works really really well!  It tastes better using the starch then the flour.

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