Sunday, January 4, 2015
This picture is from about a week ago. I felt I need to add that disclaimer because if I still lived up North I would be sure this was a fall picture. But this far south we only have a few trees that change color and it's much later in the year than in other parts of the country. Hope you had a Happy New Year wherever you hail from!
Sunday, November 30, 2014
Have you had hard time using alternative flours to make baked goods? Whether you are doing the Trim Healthy Mama plan, low-carb, paleo or gluten-free it can be difficult to get the "right" texture. These coconut flour cupcakes are one of the closest facsimiles to a store-bought cupcakes that I have tried!
This recipe is based on one I saw on Elana's Pantry but I switched a few ingredients to make it THM friendly and low-glycemic, so I thought I would share my adaptations with you! These cupcakes will be slightly denser than you may be used to but the result was still everything I was craving in a cupcake! I have tried several different brands of coconut flour and I wasn't impressed at first, most were very dry and not very tasty. These were made with Nutiva's coconut flour and I have to say that this is, by far, my favorite coconut flour. It has a moist-ness that the others were lacking and also has a real coconut smell! It stores really well in the freezer.
Have you noticed these gorgeous teacup silicone cupcake liners I'm using? They are by Ramini and I received a free set of 4 for the purpose of review. They are so adorable and my 4 year old daughter is absolutely smitten with them! You can buy your own set here. They even come with little plastic plates to set each cupcake on. (The plates are only decorative and NOT for putting in the oven!)
Vanilla Coconut Flour Cupcakes
(based on this Elana's Pantry recipe)
~makes 6 cupcakes~
1/4 cup coconut oil (melted)
1 Tbs vanilla extract
6 tsps Truvia
(if you like things less sweet you could use 4 tsp)
1/4 tsp unrefined sea salt
1/4 tsp baking soda
1/4 cup coconut flour
This recipe works best in a food processor, especially if your coconut flour is coming out of the freezer as it has a tendency to clump up a bit. If you happen to have non-clumped coconut flour, feel free to mix it in a bowl. Preheat oven to 350. In a food processor, add the coconut flour, Truvia, sea salt, and baking soda. Add eggs and vanilla, while processor is running on low, add melted coconut oil. Line a cupcake tin with paper liners or use silicone cupcake liners. If you are in love with these silicone teacup liners like I am you can order them here.
based on this recipe from Elana's pantry
4 oz. unsweetened baker's chocolate
1/4 cup coconut oil
4-5 tsp Truvia, or stevia to taste
2 tsp pure vanilla extract
1/4 cup heavy cream
(you can eliminate this for dairy-free, the chocolate will be darker)
In a double-boiler, melt the chocolate and coconut oil. Remove from heat and add Truvia, vanilla extract. Stir until well combined. Place in the refrigerator until solidifying partially but not fully. Whip heavy cream until it's a whip cream consistency, set aside. Remove mixture from the refrigerator and whip until frosting like consistency (if it hasn't thickened enough this won't work- so put it back in the fridge and let it cool a little more). Once it's whipped, fold in heavy cream until its fully combined. Frost your cupcakes when they are fully cool.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
Wednesday, November 26, 2014
Some of the links in this post are "affiliate links" which means that if you click through one and purchase something, I will receive a small compensation, Thank You! This is disclosed on ther top of every post to comply with FTC regulations for bloggers.
Green Tea has a lot of health benefits that we have all heard about! It's been in the news a lot, how powerful and antioxidant it is, and how it , may help prevent certain types of cancers. It's enough to make anyone want to add more green tea to their diet! But not everyone likes to drink green tea, and even if you do, sometimes its fun to change things up a bit!
I have tried matcha tea in the past and incorporated it into some of my recipes, but here's a new one that maybe your haven't heard of before Green Tea Cookies! I was inspired when I tried Matcha from Kiss me Organics and received their free matcha recipe e-book. It has over 50 recipes using Matcha so there's a lot to try out and enjoy! Drinks, muffins, cookies, even pizza dough! I love a matcha latte with cream. It's one of the only caffeinated drinks that doesn't leave me feeling jittery afterwards.
These cookies have a green tea flavor that goes really nicely with a sugar cookie, its like having your tea and cookies all in one! There's a sugar cookie recipe in the book, however I switched it up a bit to suit my own ideas about how to make it as healthy as possible! My kids love these cookies but I didn't let them have more than 1 because they are young and I am very careful with how much caffeine they can consume. This recipe makes close to 2 dozen cookies with one tablespoon of matcha making each cookie have less than half a tsp of matcha in it. I believe this is a safe amount for a child to have but I won't make a judgement call on that for your children =) This would be a great recipe for taking with you if you are going to get a lot of sun. Antioxidants help to decrease damage from free radicals and green tea is LOADED with antioxidants!
Matcha Green Tea Cookies
1/2 cup butter (softened)
1/4 cup coconut oil (softened)
3/4 cup coconut sugar
1 TBS Matcha Green Tea
1 tsp pure vanilla extract
1 1/2 cups whole wheat flour
1 1/4 cups unbleached white flour
1/4 cup demerera sugar for sprinkling (optional)
Preheat oven to 350. Cream butter, coconut oil and coconut sugar together. Add matcha, vanilla and egg. Mix well. Add flours and mix until combined. Use a cookie scoop to place on a parchment lined cookie sheet. Flatten with a fork and sprinkle with demerara sugar. Bake for 12 to 15 minutes until edges are light brown.
This cookie has a definite green tea flavor, so if it's not your favorite flavor then you could work up to the full tbs. over time. Our family loved them as they were. I bet it wouldn't be hard to adapt this recipe and make a killer sourdough version as well or you cold certainly used a sprouted grain flour if you chose to. Our family does try to incorporate as many traditional foods as we can into our diets, but we aren't militant about it. =)
I hope you try and love this recipe as much as we do! Please let us know if you do!