Coffeycake's profile page
Recipes
The Best Almond Flour (Biscuit) Cinnamon Rolls
By coffeycake
(Grain & Dairy Free) What to expect? These cinnamon rolls, if baked right are soft and lovely
- Option 1:
- For the biscuit rolls
- 3 cups'Honeyville' blanched almond flour
- 1/2 tsp salt (or just slightly under that amount)
- 1/4 tsp baking soda (optional for GAPS, read more HERE)
- 1/4 cup coconut oil (or oil of choice), softened or liquid
- 2 Tbls honey
- 2 large room temp eggs (about 3.34 ounces/94 grams)
- For the filling
- 1/4-1/2 cup honey (depending on how much sweetness you like)
- 1/2 cup ground pecans/walnuts
- 1/2 cup raisins
- 1- 2 Tbls ground cinnamon
- FOR THE ICING
- Just drizzle a little warmed coconut butter or honey over the rolls
- Option 2:
- When we want something a bit sweeter, we like this glaze:
- 1/4 cup softened coconut butter (should be pourable add more liquid as needed)
- 2-3 teaspoons honey,
- 1/4 teaspoon vanilla extract
- 1/4 cup full fat coconut milk
- Mix together the coconut butter and honey to form a thick paste. If you don't do it in this order the glaze tends to curdle.
- Now add the vanilla, than coconut milk one tablespoon at a time till it is a consistency you like.
- (Note: It is important to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency)
- See more at: http://urbanposer.blogspot.com/2012/04/best-almond-flour-cinnamon-rolls-paleo.html#sthash.DBo7fy2o.dpuf
- See more at: http://urbanposer.blogspot.com/2012/04/best-almond-flour-cinnamon-rolls-paleo.html#sthash.DBo7fy2o.dpuf
FAST Almond Butter Bread, Grain-Free, Egg-Free Option
By coffeycake
If you are making your own egg replacement, make that first so it has time to gel like an egg
- 1 cup almond butter (oils mixed in well to avoid an oily bread)
- 4 eggs or 4 flax or chia seed eggs (4 T flax or chia seed with 3/4 cup water mixed together and allowed to gel for about 5 minutes)
- 1/4 honey (use maple syrup for a vegan alternative)
- 2 T cinnamon
- 2 t vanilla extract
- 1/2 t sea salt
- 1/2 t baking soda
Grain-Free Sandwich Bread -Paleo & Primal
By coffeycake
Janell Hartman
- 3/4 cup sifted coconut flour
- 1/2 cup flaxseed meal
- 1/2 cup almonds-ground
- 1/2 cup arrowroot powder
- 1 tsp. salt
- 2 tsp. baking powder
- 1/2 cup applesauce
- 1/4 cup butter or coconut oil (melted)
- 6 eggs
- 2 Tbsp. honey (optional)*
- sesame seeds (optional)
Pumpkin Bread {almost cake}-SCD/Gluten Free
By coffeycake
* Pumpkin Puree 1.Slice the pumpkin (or other squash) in half (from stem to bottom), take out the seeds (and make t...
- 1 cup of pumpkin puree* (homemade or canned)
- 1 cup of honey (or other sweetener; I like maple syrup but stick with honey if you’re following SCD)
- 2 eggs
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon of ginger
- 2 cups of almond flour
- 1/2 cup of walnuts & raisins (optional)
Sweet Potato Hash (with Fried Eggs!) - Paleo
By coffeycake
With a few simple mods, you can transform this side dish into a fast, complete meal: top it with a couple of frie...
- For the hash:
- Ingredients (serves 2)
- 1 large garnet yam (I use the term yam and sweet potato interchangeably)
- 1 big pinch of kosher salt
- Several turns of freshly ground black pepper
- A few shakes of garlic powder
- A couple of dashes of onion powder
- A sprinkle of dried herbs (I used Penzeys Parisien Bonnes Herbes)
- 2 tablespoons fat of choice (I used lard)
- Aleppo pepper (optional)
- For the eggs:
- 4 large eggs (2 per serving)
- 1 tablespoon butter
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional)
Meyer Lemon Crepe Cake
By coffeycake
CREPES In the bowl of stand mixer, add eggs, milk and vanilla
- 1 1/2 cups Pamela's Artisan Flour Blend
- 1 cup sugar
- 1/2 teaspoon salt
- 2 1/2 cups milk, room temperature
- 6 large eggs, room temperature
- 1 tablespoon vanilla
- 12 tablespoons melted butter, 1 1/2 sticks, plus more for the pan
- 1/4 cup heavy cream, whipped
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 4 large eggs plus 6 large yolks
- 1 cup sugar
- 1 tablespoon plus 2 tsp Meyer lemon zest, about 2 lemons
- 3/4 cup Meyer lemon juice, about 5 to 6 lemons
- 6 tablespoons butter-cold, cut in small pieces
- 1 cup heavy cream, whipped
- 1 cup sugar
- 1 cup water
- 2 Meyer lemons-sliced 1/4" thick, seeds removed
Gluten Free Spinach and Mushroom Quiche
By coffeycake
Roll and form crust in pie dish and store in refrigerator until ready to fill
- Make pie crust according to package directions using either the Bread Mix or the Artisan Flour Blend (recipes here: Easy Pie Crust or Pie Crust with Artisan Flour)
- 8 oz. frozen spinach- thaw and squeeze out all the water
- 1/2 cup yellow onion- finely chopped
- 8 oz. crimini mushrooms-cut in half and sliced
- 2 cloves garlic-thinly sliced
- 2 large eggs
- 1 cup Crème Fraiche
- 2 tsp fresh thyme or 1 tsp dry
- 1 tsp salt
- 1/2 tsp pepper
- pinch cayenne-optional
- olive oil
Basic Dipping Sauce (Nuoc Cham)
By coffeycake
1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar
- Optional additions:
- Makes 3/4 cup
- 3 tablespoons lime juice (1 fat, thin skin lime)
- 2 tablespoons sugar
- 1/2 cup water
- 2 1/2 tablespoons fish sauce- preferred brand of fish sauce is Viet Huong's Three Crabs or Flying Lion
- 1 small garlic clove, finely minced
- 1 or 2 Thai chilis, thinly sliced or 1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)
Lemon Bars- Paleo
By coffeycake
Pre-heat oven to 350 degrees
- Crust:
- 1 cup pecan meal (I use a food processor)
- 3 T fresh lemon juice
- 4 Medjool dates, pitted
- 2 T organic, unsalted butter, melted
- Lemon Topping:
- 4 eggs
- 4 T organic, unsalted butter, softened
- 3 lemons, juiced
- 1 lemon, zested
- 1/2 cup raw honey
Totally Coconut Donuts- gluten free
By coffeycake
Instructions Preheat oven to 350°
- 2 teaspoons ground golden flax
- 4 teaspoons very hot water
- 210 grams coconut flour
- 70 grams (about 1/2 cup) kumquat’s all-purpose flour or other gluten-free flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup melted butter
- 1/4 cup melted coconut oil
- 1 1/4 cups canned, unsweetened full-fat coconut milk
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 2 large eggs
- Cooking spray
- powdered sugar
- milk
- toasted unsweetened coconut