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Recipes
Cinnamon Raisin English Muffins, Gluten Free
By coffeycake
Instructions In the bowl of a stand mixer whisk together flour, oat flour, milk powder, salt, sugar, and yeast unti...
- 300 grams Canteen AP blend (2 1/3 cups)
- 30 grams GF oat flour (1/4 cup)
- 60 grams dry milk powder (1/3 cup)
- 1 1/2 teaspoons kosher salt
- 15 grams granulated sugar (1 heaping tablespoon)
- 10 grams instant Red Star (bread machine) yeast (1 heaping tablespoon)
- 1 extra-large egg white
- 295 grams warm water (not more than 112°F) (1 1/4 cups)
- 1 tablespoon shortening (Spectrum organic solid)
- 2 teaspoons cinnamon
- 70 grams raisins (1/2 cup)
- 3 tablespoons GF oat bran (or ground up rolled oats)
Paleo Graham Crackers- Elana's Pantry
By coffeycake
1.In a food processor combine almond flour, arrowroot, salt, and yacon 2
- Paleo Graham Crackersprinter friendly
- 1 1/2 cups blanched almond flour
- 1 tablespoon arrowroot powder
- 1/4 teaspoon celtic sea salt
- 2 tablespoons yacon syrup
Very Vanilla Cupcakes {using coconut flour}- SCD
By coffeycake
***Notes*** I recommend parchment cupcake liners or silicone muffin liners for all cupcakes made with coconut flour
- Very Vanilla Cupcake Ingredients:
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 eggs
- 1/3 cup oil or unsalted melted butter (coconut oil, ghee, olive oil, or cooking oil)
- 1/2 cup honey (or maple syrup)
- 1 tablespoon vanilla extract
- seeds from one vanilla bean (optional)
- Creamy Vanilla frosting/filling
- 4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening)
- 2 tablespoons of honey (adjust sweetness to your liking)
- 1/2 teaspoon of vanilla
- splash of dairy-free milk (about 1 tablespoon)
- 1 .Blend all the ingredients together with a whisk, or use a mixer.
- 2 .Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks.
- Marshmallow frosting/filling
- 1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use)
- 2 egg whites
- 1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy)
- 1/4 teaspoon of vanilla (optional)
Drunken Fig Jam
By coffeycake
The alcohol in this recipe cooks off over time, so you’re left with the flavor and sweetness of it
- 1 medium lemon
- 2 pounds of fresh figs (about 5 cups), stemmed and diced into small pieces
- 1 cup of honey
- 1/4 cup of brandy (or cognac, wine, or grape juice)
- 1/4 teaspoon of kosher sea salt (or other salt)
No-Bake Coconut Delights
By coffeycake
1. Put all ingredients in a food processor or blender
- Optional Toppings:
- 3 cups unsweetened, shredded coconut
- 3/8 cup (6 Tablespoons) coconut oil
- 1/2 cup sweetener (for candida friendly I used xylitol. My Sugar Substitute would work great as well. Subbing 4 scoops stevia extract would work as well. Make the healthiest choice you can.)
- 2 tsps vanilla (I recommend an alcohol free version like this one since you will not be baking these)
- 3/8 tsp salt (I recommend Real Salt)
- Homemade Chocolate / Carob Chips melted, for drizzle, coconut shreds, finely chopped nuts, etc.
The Best Roast Chicken with Garlic & Herb Pan Sauce
By coffeycake
1. Heat the oven to 480 degrees F
- One 3 to 4 pound chicken, preferably organic or free-range, brought to room temperature
- Kosher salt (and pepper if you'd like)
- 1/3 cup olive oil
- 1 tablespoon unsalted butter
- 2 large sprigs of thyme
- 2 garlic cloves, peeled and smashed
- 1/4 cup white wine
Bread in a Cup Egg Muffin Sandwich
By coffeycake
MAKE THE Bread in the Cup: Use a 2 cup measuring cup or something of similar size; spray with non- stick spray
- 2 large eggs
- 1 tsp water
- 3 TBSP buttermilk
- 1/3 cup Pamela's Bread Mix
- 1 tsp baking powder
- 1 slice cheese of choice-cut to bread size
- 1 slice Canadian bacon or 1 slice cooked bacon, broken in half
Sugar Free Marshmallows
By coffeycake
1. In a medium to large-sized bowl, sprinkle the gelatin over the cold water
- 2 tablespoons gelatin (I highly recommend Great Lakes - it’s made from pastured cows w/ no antibiotic in their feed)
- 1/2 cup cold water
- 1 1/2 cup of xylitol (or other sweetener per your dietary needs)
- 1/2 cup hot water
- 1/2 cup liquid sweetener (I used vegetable glycerine. You could also use more granulated – read substituting sweeteners first.)
- 2 teaspoons vanilla extract
Pumpkin Spice Cookies with Vanilla Cinnamon Icing
By coffeycake
Directions Preheat oven to 350 degrees F
- Ingredients (yields 1 dozen)
- 2 1/2 cups blanched almond flour, sifted
- 2 tablespoons coconut flour
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- dash of sea salt
- 1/3 cup maple syrup (honey for SCD)
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- Icing
- 1 tablespoon raw honey
- 2 tablespoons coconut butter (also called coconut manna or creamed coconut)
- 2 tablespoons coconut milk
- 1 teaspoon palm shortening
- 1/8 teaspoon cinnamon
- 1/8 teaspoon vanilla beans (or 1/2 teaspoon vanilla extract)
Flour Tortillas
By coffeycake
MIXING: Using a stand mixer with paddle attachment or mixing by hand, combine all ingredients and mix for 15 to 30...
- 2 cups Pamela’s Pizza Crust Mix
- 2-1/4 tsp or 7 grams active dry yeast
- 1/3 cup vegetable or palm shortening
- 1/4 tsp salt
- 1 cup very warm water (110°optimum)