Tag Archives: Coconut Flour

Coconut Flour Brownies

Coconut Flour Brownies

Would you like to know why today is so incredibly marvelous? I hope you said yes, because I am going to tell you either way.

Today is marvelous because I have two super exciting things to write about in this blog post. First is my contribution for April’s Recipe Redux. Second is a very special cookbook that I have a recipe featured in!

So as for the recipe…

Recipe Redux

This month’s Recipe Redux theme was “Treasured Cookware.”

Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!

This theme was very challenging for me because there so many tools in my kitchen that I love to use. Cookie sheets, vegetable peelers, food processors, whisks, baking pans just to name a few. In reality I don’t think that a single one was passed down from a relative! We do have some antique kitchen items but those are either for decoration or in storage. Maybe it’s just because I’m not old enough to be handed down anything yet?

However, since I am technically an adult now, everything in my parents’ home is kind of like a tool passed down from my relatives (aka Mom and Dad), right?! Right. From these I ended up picking two of my most commonly used kitchen tools/cookware for this recipe.

As I decided to make brownies, a glass baking dish was kind of a given. I don’t thinking brownies would have turned out very well on a cookie sheet… And seeing as how my recipe is gluten-free, a food processor was also a must. Those who bake with gluten-filled flours have to worry about over-mixing and tough final products; however, those who bake with gluten-free flours can mix to their hearts content. A food processor for blending up the batter was the obvious next conclusion. I make about 50% of my recipes in a food processor just because it’s such a fast and easy method for mixing.

Coconut Flour Brownies

Grain/Gluten/Wheat-Free, Dairy-Free, Nut-Free, Paleo/GAPS-Friendly

Adapted from War Eagle Mill

Makes 9 brownies

Coconut Flour Brownies

Ingredients:

  • 2 eggs
  • 6 tbsp coconut oil, melted
  • 1/3 cup honey
  • 1 tsp vanilla
  • 3 tbsp coconut flour
  • 3 tbsp cocoa powder
  • ¼ tsp salt

Directions:

  1. Preheat oven to 350 degrees. Line a 9×9 or 8×8 square glass pan with parchment paper and your favorite cooking oil to prevent sticking.
  2. In a food processor place all of the ingredients and blend for about a minute or until thoroughly combined. Alternatively you could mix the eggs in a medium bowl first, then add the wet ingredients, and finally the dry ingredients, mixing well.
  3. Pour the brownie batter into the prepared pan and use a spatula to smooth out the top.
  4. Bake for approximately 25-30 minutes. Remove when firm to the touch (or remove sooner if you prefer gooey chocolate brownies). Let cool for a few minutes before slicing and enjoy!

Substitution notes: You can use carob powder in place of the cocoa powder for a caffeine-free version. To make this recipe sugar-free you could probably substitute the honey with 1/3 cup mashed banana or pumpkin along with some liquid stevia to taste. I have not attempted to make this recipe egg-free but a flax, chia, or tapioca egg substitute may work (no guarantee).

 After reading the rest of my post for today (trust me, you don’t want to miss it!), check out all of the other bloggers who linked up their recipes for this month’s Recipe Redux. 

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Now comes part two of today’s post, which I am equally excited to talk about. Do you remember a What I Ate Wednesday post about one month ago where I shared a picture of a quiche that I made with an almond flour crust?

quiche-wide-2-sharp

Well, I submitted that recipe to be part of Chowstalker’s first community cookbook. I got the final digital copy recently and it’s fantastic. There are so many amazing meal ideas in there and I’ve already successfully made one of the recipes for my family this weekend.

**The rest of this post was promotional and removed according to the rules of The Recipe Redux. You can read my other posts more recently on the subject matter. Sorry for any inconvenience.**

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Questions for you:

Do you prefer brownies or cake?

Have you ever contributed to a community cookbook before?

Do you have community cookbooks at home? We have a lot from church and local fire stations. 

Bacon, Egg and Cheese Biscuffins

Bacon, Egg and Cheese Biscuffins (Grain-Free)

Just this week and next week and I will be over the hump of midterms! It’s actually kind of strange since I’m only in my sixth week of school in 2014. I usually associate midterms with “half” so that would mean that midterms should be at week 8… Maybe it’s always been like this and I don’t remember? It’s entirely possible.

Anyways, do you know what stinks about living in a dorm?

Fire drills.

fire-drill-diagram

Not even fire drills specifically though because the second word “drill” implies that they were planned. Fire alarms are really what I have a gripe with. On Sunday night right after I was walking back from the parking lot where I leave my car for the week, the fire alarm in my dorm went off. Okay, so I had to wait outside for 15-20 minutes in the freezing cold at 8:00pm. No biggie.

But then it happened again! At 12:30pm that night, after I was already in bed for over an hour and completely out of it. I literally stumbled out of my room into the common area pulling my pajama pants down over my (fake) tan ugg boots. Classy.

Like I said, I was out of it; however, I distinctly remember one of my suite-mates laughing as I tumbled out, eyes squinting and saying something along the lines of “Awww…. Madison.” Needless to say my suite mates were hardly put out since they were still awake (crazy, I know), except for the one who was in the shower when the alarm went off. Yes, I suppose I was better off than her.

So I guess the moral of this story is that I really can’t wait to move into an apartment next semester. That was actually one of the things that the realtor mentioned on Friday as we were looking at places. I had never even thought about it, but as soon as I did my face spread into this wide grin that probably stayed on for hours.

Say it with me: NO FIRE ALARMS.

fire-drill-minions

Sweet freedom friends.

Now I just have to hold out, oh, 10 more weeks…

Lucky for all of you though, the twice-in-one-night(mare) of fire alarms didn’t occur until this week. Before that I was a bit more rested and knocked out three new recipes during the weekend. First up are these Bacon, Egg, and Cheese Biscuit Muffins. Biscuffins as I like to call them. 😆 I took the biscuit portion of the muffins from a previous vegan biscuit recipe of mine. Then I molded them into silicon muffin tins, sprinkled in some cheese, poured in an egg mixture, and topped with super crunchy bacon.

Bacon, Egg and Cheese Biscuffins (Grain-Free)

Before getting into the recipe I have a tip on how to cook your bacon Mess-Free! Seriously. Zero clean up.

How to Bake Bacon in the Oven (mess-free!)

What you need to do is preheat your oven to 350 degrees, line a baking sheet with foil, lay out the bacon into one layer, and cook for 20 minutes or until crunchy. After the bacon is consumed throw away the foil and your baking sheet is as good as new! (I used turkey bacon because that’s all we had. Regular bacon may be slightly more fatty and therefore a little more messy). I’ve also seen where some people baked the bacon on a cooling rack on top of a cookie sheet to catch the fat below. I think I’ll try that next time if we use full-fat bacon. Let me know if you try out this method because it is seriously genius and results in way better bacon than making it in the microwave! (My other mess-free method 🙂 ).

Bacon, Egg and Cheese Biscuffins

Grain/Gluten/Wheat-Free, Paleo/GAPS Diet-Friendly, Nut/Dairy-Free Options, Meat-Free Options

Makes 10 Biscuits/Muffins

Bacon, Egg and Cheese Biscuffins (Grain-Free)

Ingredients:

  • Grain-Free and Vegan Biscuits
  • about 1/2 cup cheese (approximately 2 tsp per muffin tin)
  • 2 whole eggs
  • 2 tbsp coconut milk (dairy or nut milk would work as well)
  • sea salt
  • pepper
  • 4 strips of cooked bacon, crumbled

Directions:

  1. Preheat oven to 350 degrees and get out 10 silicon muffin tins + a baking sheet to hold them on. (If you don’t have silicon muffin tins get out enough muffin pans for 10 muffins and coat them with oil to prevent sticking).
  2. Mix together the ingredients for the biscuits. Divide the dough among the muffin tins and using your fingers flatten them against the sides of the muffin tins to make a cup shape. Sprinkle in a little cheese into each.
  3. Then whisk together the eggs, coconut milk, and sea salt/pepper as desired. Divide the egg mixture among the muffin tins as well. (I filled mine about 3/4 of the way up. They shouldn’t be completely full because they rise some while baking.).
  4. Finally sprinkle the bacon on top of each and place them in the oven. Cook for about 25 minutes or until the centers are fully cooked.
  5. Remove, cool slightly and enjoy! These are great for a quick breakfast and heat up nicely a day or two later.

Substitution notes:

  • You can in theory use any biscuit recipe that you’d like in this recipe. Just make sure that it is of an equal volume to my biscuit recipe. I can’t guarantee any other recipes but most should work fine.
  • The biscuit recipe originally calls for almond flour, but if you are allergic you can replace it with another nut or seed flour.
  • If you want this to be dairy-free omit the cheese. You could alternatively sprinkle on some almond cheese, nutritional yeast or even a few teaspoons of sauteed vegetables (onions or peppers would be wonderful I think!).
  • If you can’t have coconut, you can instead use a nut milk or even dairy milk in place of the coconut milk.
  • While bacon is one of the key ingredients in this recipe, I do understand that not everyone likes bacon or eats meat. If you eat meat but don’t like bacon, you could probably also top the muffins with some homemade sausage, ground beef, sliced pepperoni, salami, trail bologna, etc. If you don’t eat meat you can omit it and the muffins will still taste great. I’ve also seen where some people have made homemade vegan bacon from coconut flakes and that would be very interesting! If omitting the bacon entirely I would recommend sprinkling on a little sea salt to replicate the salty taste.

Bacon, Egg and Cheese Biscuffins (Grain-Free)

Thanks to Jenn for hosting What I Ate Wednesday this week. Don’t forget to check out all of the other fabulous bloggers!

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Questions for you:

  • Did you have a lot of fire alarms go off in your college dorm?
  • What was the #1 cause? Ours is usually some freshman messing up Mac and Cheese (by forgetting to put water in it 😯 ).
  • Have you ever made a “biscuffin” before?
  • What are you linking up today for WIAW?