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Recipes
Protein Carrot Cake
By coffeycake
Protein Carrot Cake
- 1/2 cup almond flour
- 4 tablespoons coconut flour
- 4 tablespoons protein powder
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon himalayan salt
- 2 eggs
- 2 egg whites
- 1/2 cup melted coconut oil
- 1 cup grated carrots
- 1/2 cup chopped pecans, optional
- Coconut Protein Frosting #1
- This frosting is super delicious and silky smooth. It's thinner than the other frostings and also makes a great dip for fruit.
- 1/3 cup full fat coconut milk
- 4 tablespoons vanilla protein powder
- 1 tablespoon coconut nectar
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup melted coconut oil
- 1 tablespoon melted coconut butter
- Blend the milk, powder, nectar and vanilla in a blender to combine.
- Add the melted oil and butter. Blend again for a minute until thick and creamy.
- Chill in the fridge.
- Coconut Protein Frosting #2
- This frosting is thick and will harden in the fridge - I like frost with this right before eating.
- 4 tablespoons melted coconut butter
- 2 tablespoons vanilla protein powder
- 2 tablespoons + 2 teaspoons warm water
- 6 drops vanilla medicine flower essence, or vanilla extract to taste
- Stir all ingredients together in a bowl. Use immediately.
- Coconut Cashew Frosting
- 1 cup full fat coconut milk
- 3/4 cup cashews
- 3 tablespoons maple syrup
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1/3 cup melted coconut oil
- Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening).
- Add the oil and blend to incorporate.
- Pour into a large shallow pan and chill in the fridge for 12 hours (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge).
- Coconut Whipped Cream
- 1 cup packed young coconut pulp
- 1/2 cup coconut water
- 1/2 cup cashews
- 3 tablespoons agave or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/2 cup + 1 tablespoon melted coconut oil
- 1 tablespoon lecithin, optional
- 1-2 drops stevia, if needed
- Blend the coconut pulp, coconut water, cashews, maple, lemon, vanilla and salt until completely smooth and creamy.
- Add the oil and lecithin (if using), and blend again to incorporate.
- Taste and add a few drops of stevia if you like it a bit sweeter.
- Spread into a large bowl and chill in the fridge for at least 8 hours until it firms up.
Blueberry Scones (grain-free, naturally sweetened, Paleo-Friendly)
By coffeycake
In a medium-sized bowl, mix the almond flour, 1/4 cup arrowroot flour, sea salt, and baking powder
- 2 cups almond flour
- 1/2 cup arrowroot powder
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 Tbsp maple syrup
- 4 Tbsp pastured butter
- 1 egg
- 1 cup blueberries
Oatmeal Pancakes- Biggest Loser
By coffeycake
In a blender, blend all ingredients until smooth
- 6 egg whites
- 1 cup rolled oats, dry
- 1 cup cottage cheese
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Extra Light and Fluffy Pancakes
By coffeycake
This recipe incorporates whipped egg whites for extra light and fluffy pancakes
- 1 cup sifted all-purpose,
- pastry, or cake flour
- 1/8 teaspoon salt
- 1/2 tablespoon baking powder
- 2 egg yolks
- 3/4 cups milk, more or less
- 4 tablespoons butter, melted
- 2 egg whites
- 1 tablespoon sugar
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Berry Scones
By coffeycake
by Nicole Hunn
- 2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 1 cup frozen berries (I love cranberries or blueberries here)
- 5 tablespoons unsalted butter, diced and chilled
- 1 cup milk (low-fat is fine, nonfat is not)
Apple Fritter Cake
By coffeycake
Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan
- For Filling:
- 1 heaping cup of sliced apples (I cored and quartered and then sliced)
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- small pinch freshly grated nutmeg
- 2 tablespoons cornstarch
- 2 teaspoons water
- Plus
- 1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
- 1/2 teaspoon cinnamon
- For Cake:
- 1/3 cup butter
- 3/4 cup sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup greek yogurt (you could use plain yogurt as well or sour cream)
- For Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 6 tablespoons milk
Gluten Free Better Than Almost Anything Cake
By coffeycake
1 Heat oven to 350°F (or 325°F for dark or nonstick pan)
- 1 box Betty Crocker® Gluten Free devil's food cake mix
- Water, butter and eggs called for on cake mix box
- 1 jar (12.25 oz) caramel topping
- 1 cup frozen (thawed) whipped topping
- 1/2 cup toffee bits
Cinnamon Pumpkin Protein Muffins- Muffin Topless
By coffeycake
Preheat oven to 350 degrees Fahrenheit
- DRY INGREDIENTS:
- CINNAMON PUMPKIN PROTEIN MUFFINS
- 2 Cups Oat Flour
- 2 Scoops Myofusion Probiotic Series in Cinnamon Roll
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 1/2 Cup Stevia
- WET INGREDIENTS:
- 1/2 Cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- 1/2 Cup Liquid Egg Whites
- 4 oz Unsweetened Applesauce
- 15 oz Can of 100% Pure Pumpkin
Light & Gluten Free Dinner Rolls
By coffeycake
Anyway, start with your 2 cups (??) of warm water in a bowl
- Light and Fluffy Gluten Free Dinner Roll
- ◾ 2 tablespoons active dry yeast
- ◾1 cup plus 2 tablespoons warm water (about 110 degrees)
- ◾1/3 cup oil
- ◾1/4 cup sugar
- ◾1 egg
- ◾1 teaspoon salt
- ◾2 1/2 tablespoons xanthan gum
- ◾1 1/4 cups white rice flour
- ◾1 cup brown rice flour
- ◾3/4 cup potato starch
- ◾1/3 cup tapioca starch
- Bob's Redmill recommended for Xanthan Gum and Tapioca Starch***
Sprouted Brown Bread
By coffeycake
Preheat oven to 350 degrees
- Dry Ingredients:
- Sprouted Brown Rice Bread
- I use sprouted brown rice flour from Planet Rice. I buy it in 25-pound bags from Azure Standard. It's really a lovely flour. Light and not so grainy like regular brown rice flour. Plus, since it's sprouted, it is much easier to digest.
- 3 cups sprouted brown rice flour
- 3/4 cup arrowroot powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- Wet Ingredients:
- 2 cups plain organic kefir (cow, goat, or coconut)
- 3 large organic eggs
- 1 tablespoon maple syrup (optional)