Zucchini bread, grain free with peanut butter & chocolate chips!
- 1 cup shredded zucchini
- 3/4 cup organic creamy peanut butter
- 1/4 cup pure maple syrup
- 2 large eggs, slightly beaten
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ½ tsp sea salt
- 1/2 cup dark chocolate chips or dairy free Enjoy Life chocolate chips
- Preheat oven to 350 degrees F. Line an 8X4 inch loaf pan with parchment paper, grease with coconut oil.
- In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour, baking soda, cinnamon & salt. Fold in chocolate chips, reserving about a tablespoon for sprinkling on top.
- Pour batter into prepared pan, sprinkle remaining chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean.
- Remove from oven and transfer pan to a wire rack to cool for 15 minutes, and then remove bread from pan and transfer to wire rack to cool completely. Slice and enjoy!
*Recipe adapted from Ambitious Kitchen
- ½ cup butter/ghee/coconut oil, melted and still very warm
- 1/3 cup grade A dark amber maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 Tbsp Great Lakes gelatin (red/orange can)
- 1 TBSP cardamom powder
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp Celtic/Himalayan Sea Salt
- ½ cup Enjoy Life chocolate chips
- ¾ cup dried figs, cut into small raisin-size pieces (about 15 black mission figs)
- ½ cup unsweetened coconut flakes
- ¾ cup coconut milk
- 1 teaspoon almond extract
- Optional: ½ cup chopped pecans or other nut
- Preheat oven to 350 degrees
- In a small bowl combine the melted butter/ghee/coconut oil with maple syrup, vanilla and almond extracts and set aside.
- In a large bowl or in a food processor, combine the almond flour, gelatin, cardamom, cinnamon, baking soda, and salt.
- Stir in the butter mixture and mix with a hand mixer or in the food processor until the dough starts to come together in a ball – about 30 seconds in the food processor.
- Lastly add in the pecans, chocolate chips, figs, and coconut flakes. The dough will be thick so it may be easiest to use your hands.
- On a parchment-lined baking sheet, use about 3 tablespoons of dough per cookie and form into a ball. Press down to form the thickness of the cookie you desire.
- Bake for 12-13 minutes or until the edges are just barely golden brown.
*Sourced from Balancedbites.com
- 4 eggs
- ¾ cup coconut milk
- 2 teaspoons almond extract
- 1/2-¾ cup rapadura(organic whole cane sugar – Rapunzel is a good brand) or coconut sugar
- ½ cup blanched almond flour
- ½ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup unsweetened shredded coconut
- ¾ cup chocolate chunks
- In a large bowl, whisk together eggs, coconut milk, almond extract and rapadura
- In a smaller bowl, combine almond flour, coconut flour, salt and baking soda
- Mix dry ingredients into wet with a handheld mixer
- Stir in ½ cup of the chocolate chips
- Grease and 8×8 inch baking dish
- Pour batter into dish, then sprinkle shredded coconut and remaining chocolate chips on top
- Bake at 350 degrees for 30 minutes
- Cool for 1 hour
- Serve & enjoy!
*Sourced from www.elanaspantry.com
Recipe adapted from: Cleaneatingwithadirtymind.com
*Makes 9 servings
- 3 ounce dark chocolate bar 60% cacao or higher
- 1/2 cup coconut oil, liquid
- 3/4 cup creamy sunbutter separated into 1/4 cup and 1/2 cup
- 1/4 cup pure maple syrup
- 1/4 teaspoon vanilla
- 3 eggs
- 1/4 cup coconut sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup of dark chocolate chips or Enjoy Life chocolate chips
- Preheat oven to 350 F.
- In a large sized metal bowl melt the dark chocolate bar using the double boiler method by placing the bowl over a pot of boiling water.
- Once the chocolate is melted remove from heat and slowly stir in the liquid coconut oil.
- Then stir in 1/4 cup almond butter (or sunflower seed butter for nut-free option), maple syrup, vanilla extract and eggs.
- Now whisk in the dry ingredients, the coconut palm sugar and unsweetened cocoa powder.
- Fold in the chocolate chips.
- Grease an 8×8″ square glass pan liberally with coconut oil or butter and pour in the brownie batter. Then pour the remaining 1/2 cup almond butter (or sunflower seed butter for nut-free option) evenly over the top of the batter and gently slide a butter knife around to create swirls through the batter.
- Cook for 30 minutes or until a toothpick comes out clean. Let cool and enjoy!
Bûche de Noël is a grain-free, gluten-free adaptation of the traditional holiday Yule Log. Use pastured eggs and fresh raw cream to make this decadent treat for your family party.
For the sponge cake
- 6 pastured eggs (separated)
- 6 tbsp. whole unrefined cane sugar (divided)
- Dash unrefined sea salt
- 1/2 cup carob or cocoa powder (plus extra for flouring the pan)
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/4 tsp cream of tartar
- Butter or coconut oil (for greasing the pan)
For the filling
- 1 1/2 cups heavy raw cream (for dairy free use Coconut Cream)
- 1 tsp unrefined cane sugar the contents of 1 vanilla bean
- Preheat the oven to 375 degrees Fahrenheit.
- Cut the parchment paper to fit inside the jelly roll pan.
- Grease the parchment paper with butter or coconut oil, then dust with a sprinkling of carob or cocoa powder then line the jelly roll pan with the prepared parchment paper.
- Whisk six egg yolks together with four tablespoons unrefined cane sugar, dash sea salt, carob or cocoa powder and vanilla extract with the zest of one orange until smooth, creamy and thickened.
- Beat six egg whites with one-quarter teaspoons cream of tartar and remaining two tablespoons unrefined cane sugar until soft peaks form.
- Fold beaten egg white mixture into the egg yolk and cocoa mixture.
- Pour the batter over into the jelly roll pan over the parchment.
- Bake the cake at 375 degrees Fahrenheit for fifteen minutes. Remove from the oven and allow to cool.
- As the cake cools whip heavy cream with one tablespoon unrefined cane sugar and the contents of one vanilla bean until stiff peaks form. Reserve.
- Generously dust the cake with additional cocoa or carob powder.
- After the cake has cooled, gently invert it onto a stretch of aluminum foil or a kitchen towel.
- Spread whipped cream onto the cake, then gently roll the cake length-wise and place it seam down on a serving platter. The cocoa dusted cake make crack, revealing a bark-like texture and appearance; however, if you find the cracks unappealing you can also frost the cake with chocolate ganache.
- Slice the ends of the roll off at an angle, and then affix them to the side of the log. Decorate with a sprig of mint if desired.
- Dust with additional cocoa powder, or with chocolate ganache.
For the ganache
Melt 6 oz. dark chocolate or Enjoy Life mega chunks in your double boiler. Add 1 Tbsp. coconut oil and stir until melted and blended into chocolate. Drizzle over the cake and refrigerate until ready to serve.
- 1 Cup sourdough starter, you’ll need to feed the culture for 7 to 10 days before its ready to use for baking crackers or anything else. Just follow the directions on the package you receive from Cultures for Health…or get a starter from a friend!
- ¼ Cup room temperature coconut oil or pastured butter
- 1 Cup (or more as needed) Einkorn organic flour
- ½ Tsp. Celtic Sea Salt
- Olive oil for brushing onto dough
Course grind Celtic Sea Salt and organic Rosemary for sprinkling atop crackers before you bake them.
In a large bowl, combine the sourdough and coconut oil, mix thoroughly. Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the bowl with a lid to prevent it from drying out. Leave the dough at room temperature for at least seven hours.
Seven or more hours later, preheat the oven to 350 degrees F.
Take a small portion of the dough (about 1/4 cup) and roll it out on a pizza stone or onto parchment paper on a cookie sheet using a rolling pin, until it is very thin.
Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand. Sprinkle liberally with coarse salt & rosemary; press both into dough gently.
Score/cut the dough vertically and horizontally into quadrangles with a pizza cutter and bake for 15-20 minutes or until just golden brown. Repeat in batches. The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated and you don’t have to try and transfer the delicate dough from one surface to another.
For extra crispy crackers, If you have space and baking stones to suffice, simply turn the oven off with the crackers still inside. They’ll crisp up as the oven cools down. NOTE: Do not use this method with an electric oven, as it will still create heat even once turned off. You’d have to let quite a bit of heat out by leaving the door open for a few minutes, and then check the crackers every 10 minutes or so until they’re crispy but not burnt.
- 1 Cup almonds or pecans
- 1 Cup walnuts
- 1 Cup unsweetened shredded coconut
- ½ Cup coconut oil
- ½ Cup nut butter
- 2 tsp. vanilla
- 1/3 Cup raw honey
- ½ tsp. sea salt
Chocolate Ganache Topping
- 6 oz. dark chocolate (enjoy life brand for Dairy Free bars)
- 1 tsp. coconut oil
Place nuts in food processor and pulse until finely chopped. Place in large bowl, add shredded coconut and mix together. Melt coconut oil and nut butter over low heat; stir until smooth. Add vanilla, honey and sea salt. Fold into the nut mixture and mix thoroughly. Press into a 9X12 pan lined with parchment paper. Chill in freezer for 20 minutes.
Melt dark chocolate and coconut oil over low heat; quickly spread over chilled bars. Return to freezer for another 10 minutes. Remove entire pan of bars by lifting edges of the parchment paper and place onto cutting board. Use a sharp knife or pizza cutter to cut into squares. Enjoy!!
Makes 18-24 peanut butter cups
- 14 ounces of dark chocolate (70% or higher, or enjoy life brand chocolate chips)
- 2 tbsp. coconut oil
- Teddy organic peanut butter at room temperature
- Flaky sea salt
- Silicone baking cups for standard size muffins (available at Bed Bath and Beyond or amazon.com)
- A double boiler
- Begin by heating the water for your double boiler.
- If using a large bar of dark chocolate, cut into 1-2” pieces so it can melt easily.
- Once water in double boiler has come to a boil, lower heat to medium and add chocolate.
- Once the chocolate is almost melted, add the 2 tablespoons of coconut oil.
- Turn down the heat to low and begin spooning melted chocolate into silicone muffin cups. Add about 2 tablespoons of chocolate per muffin cup, enough to completely cover bottom of cup.
- Once all of the muffin cups have the chocolate, add 2 teaspoons of peanut butter to each cup (I just eye ball it and use a small spoon). Gently place the peanut butter in the middle of the cup.
- Once the peanut butter is added to all of the cups, take the remaining melted chocolate and coat the top of each peanut butter cup. Usually it takes 1-2 tablespoons to cover and melt the peanut butter. Use your best judgment on this depending on how thick you’d like the cups to be.
- Sprinkle tops of cups with sea salt.
- Place on a baking sheet in the fridge for 1 hour to cool.
- Package for gifts and enjoy one for yourself
Peanut butter cups last for 7-10 days in the fridge, 3-4 out of the fridge.
Prepare Raw Vanilla Ice Cream recipe and freeze in shallow plastic container.
Ingredients for Raw Ice Cream
- 3 pastured egg yolks
- ½ c Grade B maple syrup
- 1 Tbsp. vanilla extract
- 1 Tbsp. arrowroot
- 3 cups raw organic heavy cream
Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes!
Makes 1 quart
- 6 oz. enjoy life mega chunks
- 1Tbsp. coconut oil
- ½ cup chopped almonds
Using a melon baller, scoop frozen raw ice cream into balls. Freeze for 15 minutes. Melt mega chunks in your double boiler and stir in coconut oil until blended.
Remove frozen ice cream balls from freezer and coat with melted chocolate using a spoon; place on cookie sheet covered with parchment paper; sprinkle crushed almonds lightly over chocolate. Repeat until all balls are coated with chocolate and almonds.
Freeze another 30 minutes and serve.