Blueberry Creamsicles

Blueberry Creamsicles

1/4 cup honey
2 Tbsp. corn starch
2 1/2 cups milk
2 tsp. vanilla
1/2 cup blueberries, fresh or frozen

In a small saucepan, combine the honey, cornstarch and milk until well blended and no lumps appear. Add the vanilla and the blueberries.  Heat on medium heat until mixture boils and the blueberries start to pop - turning the milk mixture a blueish/purple.

Let mixture cool for 15 minutes off the heat.

Put 3 fresh blueberries at the bottom of a popsicle mold (or use a dixie cup if you have no molds)
Pour the mixture over top, fill the mold leaving some room for expansion at the top.

Freeze for at least 4 hours.  Enjoy.

Blueberry Scones

Blueberry Scones

 

Preheat oven to 425 F.

 

 

Ingredients:

2 cups flour (of your choice)

2 Tbsp. coconut sugar (or sweetener of your choice)

2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup coconut oil (in place of 1/2 cup butter)

1 cup frozen blueberries

3/4 cup buttermilk

*optional sprinkle of coconut and orange zest*

 

In a bowl, combine dry ingredients. Cut in coconut oil until the mixture resembles coarse crumbs. Stir in fruit and buttermilk until moist. Knead gently 6 times. Pat into a circle onto a parchment lined cookie sheet or pizza stone. Sprinkle with coconut and/or orange zest if you want to before baking.

Bake for 15 minutes at 425 degrees F, or until golden brown.

 

***

These scones are delicate and flaky when finished. This was my first recipe using coconut oil instead of butter. I think they turned out lighter than usual, but if you prefer to use butter, substitute a 1/2 cup of cold butter and mix it in until it resembles coarse crumbs. (Also, I used powdered buttermilk - adding the dried powder in with the flour before adding the water to make it into buttermilk. You may use regular for ease... it's just what I had).

 

***

ENJOY!

 

 

 

Gailz Birthday Cake - Yum!

Last year was my first birthday of not being allowed to eat granulated sugar, so I did not have a birthday cake.  This year I decided to make one and think it came out very well.


PREHEAT OVEN - 350 degrees F.

Ingredients:

1 cup flour (I used half coconut flour and half regular)

2/3 cup honey

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

3/4 cup milk of your choice

1/4 cup melted coconut oil

1 teaspoon vanilla

1 egg

 

What to do:

 

I used my Kitchen-aid stand mixer to mix everything together, but if you don't have one, just mix everything together in a bowl.  Combine flour, baking soda, baking powder, and cocoa powder first. Add oil, honey, vanilla, and egg. Mix until well combined. 

Pour/scrape batter into a 9" pan. 

 

Bake for 30 minutes at 350 degrees F. Test with toothpick.

 

LET CAKE COOL... then frost with your choice of frosting.  I used the recipe I used for Easter cookies (posted on this blog)... and topped with strawberries.

Go Bananas for... Banana Nut Bread!

 

Ingredients:

2 & 1/2 cups your favorite flour

(I used 2 cups Hodgson Mills & 1/2 cup coconut flour)
2 teaspoons baking soda

1 tsp. cinnamon, optional
1 cup unsalted butter, room temperature
1/2 cup light agave nectar

(original recipe calls for 2 cups sugar)
3 large bananas, mashed by hand
4 eggs
1 cup chopped walnuts or pecans

(I mixed both)

Preheat the oven to 350 degrees F.

Spray 2 bread loaf pans with olive oil (or any spray).

TIP: Line pan with parchment paper so an inch sticks up from the long sides of the pan...this is the first time I've done this and it was amazing.

I used my stand mixer, but use what you have to beat together the butter and agave until mixed. Add the banana and the eggs until the mixture looks slightly lumpy. Stir in the nuts. Add the flour and baking soda, and optional cinnamon to the mixture.

 

Pour batter equally among the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 1 hour.

 

Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. (The parchment paper overhang acts like a "handle" and lets the bread slide out SO easily...)

Banana Nut Bread - in a Fiesta ware dish...

Happy Easter!

We leave cookies for Santa... why not for the Easter bunny too?
Ingredients:

1 stick butter/margarine, slightly melted (equals 1/2 cup)
1/2 cup date sugar (really, this is ground up dates)
1 egg
1/2 tsp. vanilla
1/2 Tbsp. milk
1 & 1/2 cups flour
 1/2 tsp. baking powder
Directions:
Mix together the butter, sugar, egg, vanilla, and milk until creamy. Then add the flour and baking powder until a dough forms. (Keep in mind that these are not as sweet as "regular" sugar cookies, and will be a bit brown in color because of the date sugar). Using a rolling pin, roll out the dough until about 1/4 of an inch thick. Use whatever cookie cutters you have on hand. Place shapes on a parchment paper lined cookie sheet.


Happy Easter!

Bake at 375 degrees F. for 8 to 10 minutes. Let cool. 

Today I used my buttercream icing recipe found on this blog.

Oatmeal Coconut Pecan Muffins

Ingredients:

1 cup flour of your preference
1 cup oatmeal, uncooked
1/3 cup coconut sugar (or sweetener of your choice)
2 tsp. baking powder
1/2 cup pecans
1/2 cup unsweetened coconut
1 egg
1/3 cup canola oil
3/4 cup milk of your preference
2 tsp. cinnamon

Mix all ingredients together until moistened and well blended.  Scoop into lined cupcake/muffin tins, leaving a bit of space at the top so they can rise. (I used these amazing scoopers that my friend Sarah gave me - but a spoon would work too).

Bake at 400 degrees F for 20 minutes.


Why this combination?
They are tasty AND good for you!

According to the coconut research center, coconut is high in fiber, vitamins, and minerals. It provides health benefits aside from being nutritious.  Pecans are a rich source of energy.  Oatmeal is also a great source of fiber and helps keep your cholesterol in check.  And cinnamon has been said to reduce inflammation and fight off bacteria.  (It's full of nutrients too).

Gluten Free Flour - Amazing substitute

Bob's Red Mill now offers an All-Purpose Gluten-Free Flour!

http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html?&cat=15

You can use this substitute in any of my recipes listed - it is a 1 to 1 ratio (meaning for each cup of flour you would use one cup of GF from Bob's!)

So exciting!

I would love to use this myself, but I'm actually not allergic to wheat or flour, but to the additives that are found in it! Also, most gluten free versions use rice flour and potato starch - and sadly I'm allergic to both rice & potatoes...