Coconut Oil Brownies

This is by far my favorite brownie recipe.  I adapted it slightly from a book called The Coconut Miracle. If you like coconut, you will love these!

Note:  A different sweetener can be used (honey, maple syrup, coconut sugar) but note that it will not have the same decadent result :)  The sugar makes it.

A great variation of these is to leave out the shredded coconut and add 1 tsp. of peppermint extract for mint brownies.  YUM!

Coconut Oil Brownies

1 cup sugar (organic, unbleached cane sugar)

2 eggs

1/2 cup coconut oil, melted

1 tsp. vanilla

3/4 flour (see recipe below)

1/3 cup cocoa powder

1/4 tsp. salt

1/2 tsp. baking powder

1 cup coconut, shredded (unsulfered and unsweetened)

1/2 cup chocolate chips

Blend together the sugar, eggs, coconut oil and vanilla.  Whisk the dry ingredients together in a separate bowl.  Add to the egg mixture.  Fold in the coconut and chocolate chips.

Pour in a greased 8x8 glass pan and bake at 350° for 28-30 minutes.

Gluten Free Flour Blend

3 1/2 cup brown rice flour

1 cup tapioca flour

Mix together and store in a cool dry place.

Chia Seed Pudding

Chia Seed Pudding is something that everyone in our home enjoys!  Chia seeds are a great source of calcium, fiber, Omega-3 fats and protein!  There are so many ways to mix it up for variety.

Benefits of Chia Seeds

~~~Basic Recipe - About 4 servings

1 1/2 cups milk (coconut, almond, organic)
3 Tbsp. real maple syrup
1/3 cup chia seeds
1 tsp. vanilla extract (almond is good too!)

Add ingredients in a pint mason jar with lid and shake.  Set on the counter for 5 minutes.  Shake again to redistribute the seeds (so they do not clump together).  Let set in the fridge.  Ready to eat in an hour but can last up to a week.

Mix it up....Add 2 tbsp. cocoa powder for chocolate pudding.  Add more maple syrup (or pure stevia drops) to desired sweetness.  Mix in frozen blueberries.  For thinner pudding add more milk.

~~~Banana Chia Pudding - 2 servings

1 cup coconut milk
1 very ripe banana
3 Tbsp. chia seeds

1/8 tsp. vanilla extract

Sliced bananas (opt.)

Blend coconut milk and banana in a blender.  Pour into a pint mason jar and add chia and vanilla.  Put the lid on and shake.  Let sit on the counter at room temp for 5 minutes.  Shake again.  Let set up in the fridge.  This pudding is best eaten within 2 days as the banana will brown and ripen more. Top with sliced bananas.

Easy Homemade Granola

Simple to make and with few ingredients, this granola has become a favorite for breakfast in our home.  For a quick, well balanced snack, sprinkle over plain, unsweetened yogurt.

Maple Almond Granola with Coconut

3 1/4 cups whole rolled oats
3/4 cup chopped raw almonds
3/4 cup shredded unsweetened coconut
1/4 cup coconut oil, melted
1/4 cup 100% pure maple syrup (honey can be used)
1/8 cup brown sugar (optional)
1/4 tsp. sea salt

Preheat oven to 350°.  

Grease a large jelly roll pan or line with parchment paper.

Melt coconut oil and maple syrup in a small saucepan.  Combine the oats, almonds and coconut in a bowl.  Pour the melted coconut oil and maple syrup over oats mixture.  Stir to combine.  Add brown sugar and salt and mix gently.

Spread onto pan and bake for 25-30 minutes stirring every 7-9 minutes.

Let cool completely and store in an air tight container for up to 2 weeks.

Peanut Butter Balls

Try these little bites for a great dessert packed with protein, fiber and healthy fats without too much sugar!

Peanut Butter Balls

1/2 cup natural peanut butter (no sugar or oils added)

4 Tbsp. raw honey

2 Tbsp. unsweetened cocoa powder

1/4 cup rolled oats

1/4 cup brown crispy rice cereal (or more oats)

2 Tbsp. unsweetened shredded coconut

Dash Vanilla

1/8 cup mini chocolate chips (opt.)

Soften peanut butter until able to stir. Combine all ingredients. Roll into small balls (about 1 inch) Makes 10-12 balls.

*Can't have peanut butter? Try this with raw unsalted almond butter and and a drop of almond extract. Delicious!

Hearty Dumpling Soup {with garbanzo beans}

Hearty Dumpling Soup {with garbanzo beans}

Soup:

1 Tbsp. extra virgin olive oil

1/2 cup onion, chopped

1 cup carrots, chopped

2 cloves garlic, minced

1 tsp. dried basil

1/2 tsp. dried Italian seasoning

3/4 cup frozen peas

1/2 cup frozen organic corn

1 1/2 cups cooked garbanzo beans, OR 1 can beans, drained and rinsed

5 cups chicken stock

Dumplings:

2 cups whole wheat flour (ground from hard white wheat)

1 Tbsp. baking powder

1/2 tsp. salt

3 Tbsp. extra virgin olive oil, palm oil or coconut oil

1 cup milk (dairy, almond or coconut)

For the soup:

In a large pot, heat olive oil over medium heat. Add onion, carrots and garlic. Saute for 5 minutes stirring frequently. Add dried seasoning, frozen peas and corn. Saute 2-3 minutes more. Meanwhile, drain beans and add broth and beans to a blender. Blend on high 1 minute.

Add broth mixture to soup. Bring to a simmer.

For the dumplings:

Sift together the flour, baking powder and salt. Add oil and milk and mix until just combined. Drop about 1/4 cup scoops into simmering soup. Cover and simmer over medium-low heat for 20 minutes or until dumplings are baked through.

Remove dumplings and mix soup. Serve a bowl of soup with a dumpling on top.

Makes about 4 servings.

Crumbly Pumpkin Coffee Cake {Egg Free}

This is a delicious dessert but sometimes we eat it for breakfast, too! For a real treat, make a cream cheese glaze to drizzle over the top!

Can sub a gluten free flour in this recipe. (Almond and Coconut will not work)
Coconut oil and butter are interchangeable in this recipe.
Milk can be dairy, almond or coconut.

Crumbly Pumpkin Coffee Cake

----Soak overnight or at least 12 hours.

2 cups whole wheat flour (I prefer whole white wheat or spelt)

2 cups oat flour (grind whole groats, steel cut oats or rolled oats in a blender or food processor)
1 cup milk (almond, coconut or dairy)
2 cups canned pumpkin
2 Tbsp. acidic medium (whey, raw apple cider vinegar, lemon juice, or plain yogurt)

----When ready to bake, add:

3 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. sea salt

1/4 cup coconut oil, melted
2 tsp. pure vanilla extract

1 1/4 cup coconut sugar

Crumb Topping

6 Tbsp. whole wheat flour (sprouted is best)

6 Tbsp. coconut sugar

2 Tbsp. organic sugar 

4 Tbsp. organic salted butter, melted

1/2 cup rolled oats

3 tsp. cinnamon

Preheat oven to 350° Grease a glass 9x13 dish with nonstick spray, coconut oil or butter).

Combine soaked flour with remaining ingredients.  Spread into greased dish.

Combine crumb topping ingredients and mix well with fork to form a crumble. Sprinkle over the top.

Bake for 30-32 minutes.

Hot Cocoa Mix

I love hot cocoa and the ready to make packets are so convenient but have you looked at what is in them? Not too great for you. I like to make a double batch of this and keep it in the pantry. Makes it a little easier to let the kids have a few marshmallows on top :)

About 4 servings

1/2 cup organic sugar or sucanat(FS)

1/4 cup unsweetened cocoa powder (FS)

3/4 cup powdered milk (FS)

1/8 tsp. salt

That's it! Mix this together and store. To serve, add 1/4 cup mix to 1 cup hot water. Add a drop of vanilla extract, mint extract or coconut extract for fun flavor!