Tuesday, September 11, 2012

More “Grain Free” Goodies!

Eight more days until vacation….not that I’m counting or anything!  Two more days until I get a haircut….not that I want to have a “new do” to sport at the happiest place on earth or anything!  Toiletries are all bagged in “airline regulation” bags….not that I’m starting to pack or anything! 

But, we have eight more days and I have to get my princesses successfully through this week of school so we can actually enjoy our vacation!  They are workin’ like champs and believe it or not they’ve asked to take reading books with them to keep up on their weekly reading assignments….thank you Lord for eager readers!  All this hard work deserves a little something sweet….


Almond Flour Chocolate Chip Cookies

(inspired by Detoxinista)

Yields 1 dozen cookies


1 cup blanched almond flour

1/2 cup almond meal

1/4 tsp baking soda

1/4 tsp sea salt

2 Tbsp coconut oil, softened

1/2 tsp pure vanilla extract

1/4 cup pure maple syrup

1 organic egg

1/2 cup dark chocolate chips


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine the flours, baking soda and salt.  Mix well. 

In a small mixing bowl, whisk together the coconut oil, vanilla, maple syrup and egg until well combined.

Add the wet mixture to the dry and mix just until combined.  Gently fold in the chocolate chips.

Using a tablespoon, drop the batter onto the prepared baking sheet.  Bake for 10 minutes, or until golden around the edges.

Allow the cookies to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.  Enjoy!

 DSCN5025 It’s a toss up, I just might have to say these may be my new “favorite” chocolate chip cookies!  I love the slightly nutty flavor of the almond flour and the texture of these cookies won me over too! 

DSCN5027  These will surely please any of your pickiest eaters…they taste anything but healthy!!


Zucchini Almond Mini Bundt Cakes

(inspired by Against All Grain)

Yields 5 mini cakes (or 2 small bread loaves)


1 1/2 cups blanched almond flour

1 Tbsp coconut flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/2 tsp salt

2 organic eggs, beaten

1/4 cup raw honey

2 ripe bananas

1 cup shredded zucchini


Preheat oven to 350 degrees. Lightly spray 5 mini bundt cake pans (or 2 small loaf pans) with cooking spray and set aside.

In a small mixing bowl, combine all dry ingredients.

In the bowl of a stand mixer, place all the wet ingredients and beat on medium for 1-2 minutes until fully combined.  Add the shredded zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all the dry ingredients are fully combined.

Spoon the batter into the prepared pans.  Bake for 30-35 minutes, or until the middle is set and a toothpick inserted into the center comes out clean.

DSCN5029 These little gems make for a filling breakfast, snack or after dinner treat!  Top it with your favorite nut or seed butter and call it dessert!

DSCN5034A dense little cake with a slightly nutty flavor from the almond flour and a little hint of sweet from the honey….PERFECTION!!

Now wouldn’t it just be “perfect” if I could get a good night’s sleep and not worry about how I can fit all my shoes in the suitcase!!  Night all!




1 comment:

  1. Two nice looking recipes!
    Have a wonderful vacation, look forward to pictures.