1. Cinnamon Chocolate Chip Muffins – Honey Frosting
Prep time 15 mins – Cook time 18 mins – Total time 33 mins – Serves: 18
- 6 large eggs
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup applesauce
- 3/4 cup coconut flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- small pinch of sea salt
- 1/2 cup enjoy life chocolate chips
- 1 cup palm shortening
- 3/4 cup full fat coconut milk, chilled (only the thick stuff, not the water)
- 1/4 cup raw honey
- 1 teaspoon ground cinnamon
- orange zest for garnish (optional)
- crushed pecans (optional)
- Preheat oven to 375 fahrenheit and adjust rack to middle position
- Line muffin pan with muffin liners
- Whisk eggs, honey, vanilla, butter, and applesauce in a large mixing bowlor use a stand mixer
- Sift coconut flour, cinnamon, baking powder, baking soda, and salt over a medium bowl
- Add dry ingredients to wet ingredients and whisk until well blended
- Fold in chocolate chips ensuring an even distribution throughout your batter
- Spoon batter into muffin cups and bake for 16-18 minutes, or until a toothpick in the center comes out clean
- Remove the muffins from the oven and let cool
- Once cool you can head below and make the frosting to go with them
- Combine palm shortening, coconut milk, and honey in a stand mixer ormixing bowl and beat on low for 20 seconds
- Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until your frosting thickens
- By hand, fold in your cinnamon and other optional ingredients ensuring an even distribution
- Once your muffins have cooled, frost them to your liking
2. Baked Apples
Servings: Makes 4 servings.
- 4 crisp apples
- 4 TB butter
- ground nutmeg (about 1/4 tsp or more to taste)
- ground cinnamon (about 1/2 to 1 TB)
- 6 whole cloves
- Preheat the oven to 350F.
- Peel apples and cut them in half. Remove the cores with a knife.
- Break the butter into pieces. Arrange the apple halves in an oven safe baking dish and top with butter.
- Sprinkle with the ground spices and whole cloves.
- Bake for 1 hour and 15 minutes. Remove the pan and baste the apples with the sauce every 15 minutes.
- Discard the cloves and serve hot covered with the butter sauce.
3.CHOCOLATE AVOCADO FRUIT PARFAIT
- 2 Avocados
- 1 Banana
- 6 Ounces blueberries
- 3 tablespoons cocoa powder
- 1 tablespoon raw organic honey
- 1 tablespoon cinnamon
- handful of sliced almonds
- pinch of sea salt
- pinch of cloves
- Cut your avocados in half, throw the seed out, and scrape the avocado into a mixing bowl
- Add your cocoa powder, honey, cinnamon, sea salt, and cloves and mix and mash well with a fork or potato masher
- Now get out a parfait dish, ramekin, bowl, plate or whatever you are going to use. Or just save dishes and add the rest of the ingredients to the bowl and eat it straight from there
- Slice your banana up and start making layers of banana, then blueberries, then avocado pudding. Top with your sliced almonds and serve.
4. CHOCOLATE DIPPED RASPBERRY MARSHMALLOWS
- 1 cup water
- 3 tbsp grassfed gelatin (ie. Great Lakes)
- 2/3 cup maple syrup
- 2/3 cup frozen raspberries, blended
- 1 tsp vanilla extract
- Dark chocolate (soy, dairy, gluten free)
1. Grease a pyrex pan with butter, and then cut a large piece of parchment paper (so it goes over the edges. You will need this to lift the marshmallows out when they are finished). Cut another such piece, and place it in the opposite direction, leaving extra paper as well. Grease the top piece of parchment paper thoroughly.
2. In a large bowl, add gelatin, and 1/2 cup of water. Blend using a hand mixer until frothy, and white opaque colour (it will form peaks).
3. In a food processor, thoroughly blend raspberries and maple syrup until completely liquid.
4. Transfer syrup mixture to a pot on the stove, and add 1/2 cup water. Place a low heat, and let it reach a rolling boil. DO NOT RUSH the process by increasing the heat as the syrup will burn. This process will take about 25-30 min.
5. Once the syrup has reached a boil, remove any extra froth from the top, and remove from heat.
6. Recruit a partner: One person will pour the mixture at a slow steady pace into the bowl with the gelatin, while the other uses the hand mixer. Do not rush. (If you have a stand mixer, just turn it on, and pour at a steady pace.)
7. Keep mixing the marshmallow cream using the hand mixer for 15 min and it has cooled to the touch. It will look frothy, and soft.
8. Pour mixture onto greased parchment paper, and set aside to cool for 4-6 hours. (I like to cover it with some parchment paper lightly during this time)
9. Once the marshmallows have set, remove them from the pan, and place them (parchment paper and all) on a cutting board. Cut them to your desired size and shape, and place on parchment paper covered plate.
10. Place marshmallows in the freezer for 15-20 min.
11. Meanwhile, melt chocolate on a double boiler. Only when you are completely ready, remove the marshmallows, and dip half into the chocolate, and place back on the parchment sheet covered plate. This needs to be done QUICKLY (so recruit a friend) because the marshmallows will heat up rapidly to room temp and the chocolate will not stick at this point.
12. Trasfer completed marshmallows to the fridge, and allow the chocolate to set. (Approx 15-20 min)
5. GINGERBREAD CAKE
- 1 cup mashed pumpkin/sweet potato
- 1 cup coconut flour
- 0.5 cups almond milk/ water
- 1/4 cup coconut sugar/stevia
- 1tsp baking powder
- 2tbsp cinnamon
- 1tsp ground cloves
- 1tsp nutmeg
- 1tsp ground ginger
- pinch of salt
- Mix dry ingredients, add wet ingredients and mix well –
- pour into a lined baking tin & bake for about 30 mins at 180.
6. BAKED APPLE-NUT CRISP
- Apples: 5-6 apples, peeled cored and diced, 2 Tbsp. pastured butter (optional, purely for flavor), 1 cup apple cider (no sugar added)
- 1 Tbsp. maple syrup, 1 Tbsp. cinnamon, 1 tsp. nutmeg, 1 tsp. cardamom
- 1/4 cup hazelnuts, 1/2 cup walnuts, 1/2 cup pecans
- 1/2 cup almond flour, 1/4 cup finely shredded coconut
- 2 Tbsp. maple syrup, 1/3 cup melted coconut oil
- 1 tsp. cinnamon
1) Preheat oven to 350°F. In a small saucepan over medium-high heat, melt the butter (if using) then add the cider, maple syrup, and spices. Whisk together and bring to a gentle boil. Let boil for about 10-15 minutes to reduce and thicken.
2) Meanwhile, put diced apples in a heatproof bowl. When cider mixture is ready, pour over apples and toss to coat. Pour apples into baking dish.
3) In a medium bowl, stir together all the topping ingredients and then spread evenly over the apples in the baking dish. Cover dish with tin foil and place in the oven, setting timer for 45 minutes. When the timer goes off, remove foil and bake for another 10 minutes to brown the topping. Remove from oven, let cool for a few minutes, then serve it up with a shovel.
7. CHOCODAMIA GOJI CUPS
- 1 cup organic coconut oil, melted
- 2/3 cup macadmia nuts, roughly chopped
- 1/3 cup toasted coconut flakes
- 1/3 cup goji berries
- 1/4 cup dark chocolate chips (soy-free)
- 2 tbs raw honey
1. Combine honey and melted coconut oil in a bowl. Whisk together or beat with a hand mixer until well mixed.
2. After roughly chopping the macadamia nuts (by hand with a knife, or by using a food processor), add the nuts, chocolate chips, goji berries, and coconut flakes to the mixture, and evenly stir with a spatula.
3. Spoon the mixture into silicone molds, candy molds, or lined mini muffin trays, and place them in the freezer. Freeze for at least 20 minutes
8. HAZELNUT TRUFFLES
- 1 cup raw hazelnuts (or 1 cup leftover “pulp” from making hazelnut milk)
- 1/2 cup raw cacao powder
- 1 cup medjool dates (8-10) pits removed
- pinch sea salt
- 2 TBS maple syrup
- 1/4 cup chopped hazelnuts
- optional: chocolate drizzle sauce, see recipe below
- In food processor, blend hazelnut pulp and cacao powder.
- Add in dates, pinch sea salt, blend.
- Add in a little maple syrup to help “stick” together.
- Roll into balls, and then roll into chopped hazelnuts.
- Drizzle with raw chocolate. Chill.
- 3 eggs
- 2 ripe bananas
- 1 can coconut milk
- Preheat oven to 350.
- In a blender, combine eggs, bananas and coconut. Puree until well combined.
- Place 6 ramikens or half pint mason jars in a casserole dish large enough to hold them. Fill mason jars 2/3 full with custard puree.
- Place casserole dish on middle rack of oven. Fill casserole dish with 1 inch of hot water to surround the custard cups. (water bath).
- Bake for 45 minutes. Allow to cool in water bath before refrigerating.
- Top with nuts or toasted coconut.
10. CHOCOLATE MOUSSE
- 1 can coconut cream
- 4 heaping tablespoons Enjoy Life chocolate chips
- 2 tablespoons coconut sugar
- Unsweetened cocoa powder (optional-I used about a teaspoon, but you can add more for a more dark chocolate flavor)
- Scoop out all of the coconut cream and discard the liquid on the bottom of the can.
- Try not to get any of that liquid in your bowl.
- Add coconut sugar and mix with coconut cream. Then melt your chocolate chips in the microwave (a little bit at a time so it doesn’t burn!)
- As your chocolate is melting, get your electric mixer ready.
- You need to move quickly because if your coconut cream is cold the chocolate will start to harden again.
- Once chocolate is melted, pour into your coconut cream and mix with an electric mixer until it’s all as smooth as possible-it might look like there are specks, and that’s fine. It could be the coconut sugar and/or little specks of chocolate that have hardened (and that will taste awesome!)
- Divide into 4 bowls and chill in the refrigerator for about 15-20 minutes.
11. APPLE & RASPBERRY CRUMBLE WITH VANILLA CUSTARD
- 5 medium apples, cored and diced
- 2 cups raspberries (frozen or fresh)
- 3 tbsps honey
- 1 cup almonds, sliced
- 1/2 cup pecan pieces
- 1 tbsps coconut flour
- 3 tbsps butter, softened
- 1/2 ground flax seeds
- 3tbsps maple syrup, 1 large egg, 5 large egg yolks, 1 tsp vanilla extract
- 12 fl oz heavy cream
- Put the apples, raspberries and 2 tbsps of honey into a large pan.
- Simmer for 30 mins ’til it resembles a dark red goo and the apple chunks have softened.
- Pour into a 9in pie dish.
- Using a food processor, grind the almonds, pecans and flax seeds to a rough crumb. You want some larger pieces in there for variety but it should be a grainy texture.
- Transfer this to a mixing bowl and stir in the coconut flour. Stir together the butter and the honey and pour into the nut mixture.
- Mix it together (I found that using my hands worked well for this) until it starts to clump – it should be like breadcrumbs.
- Spoon the crumble onto the fruit layer so that it is evenly distributed. Bake at 375 for 20 minutes.
- Heat the cream, vanilla and maple syrup for ten minutes on a medium heat, whisking occasionally.
- Beat in the egg and egg yolks.
- Whisk continuously for three minutes as it thickens. Note: the whisking here prevents lumps forming. I’m one of those weirdos that quite likes the lumps but if you don’t, keep moving that whisk.
12. WINTER BANANA-STRAWBERRY PIE
- 50 g Virgin Coconut Oil, soft
- 50 g coconut flour, 50 g flax seed meal
- 150 g almond flour (it can be also 75 g almond, 75 g walnut also)
- 100 g unsweetened coconut flakes
- 1 egg, 1 tbsp honey, pinch of salt, 1 tablespoon water, 1/4 teaspoon baking soda
- 2 ripe bananas, 1 can strawberry preserve
- 1 tbsp lemon juice
- ½ tbsp vanilla extract
- half can coconut milk
- 3 eggs beaten
- Preparation time is about 15 minutes.
- Mix all ingredients for the pie crust in a bowl. Press mixture into a pie plate to form the pie crust.
- Mix bananas, strawberries, lemon juice, and vanilla extract either in a food processor or by hand.
- Then gently mix in coconut milk and eggs.
- Pour banana-strawberry filling into pie crust. Bake at 180 Celsius for 35 minutes, or until set in center.
- Let pie cool. Top with sweetened coconut milk, and I made some hearts for the leftover pie crust too.
13. SNICKERDOODLE COOKIES
- 1/2 C almond butter
- 1/2 C palm shortening
- 1/2 C maple syrup
- 2 eggs
- 1 Tbsp vanilla
- 2 C almond flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 Tbsp granulated sugar (we recommend date sugar or unrefined cane sugar)
- 1 Tbsp cinnamon
- Beat together almond butter, shortening, syrup, eggs, and vanilla until smooth
- Combine flour, soda, and 2 teaspoons cinnamon in a separate bowl
- While beating wet mixture on low, slowly add dry mixture until combined
- Mixture will be wet and sticky, drop tablespoons several inches apart (8 per cookie sheet) and use a circular motion to spread cookie out into a flat disk, about a 1/2 inch thick, onto greased or lined cookie sheet
- In a separate bowl, combine sugar and cinnamon then sprinkle over cookies (about 1/8 teaspoon each)
- Bake cookies at 350 for 8-10 minutes or until golden brown on the edges, centers should be slightly wet but will be spongy and bounce back if you press on them
- Let cool thoroughly (at least an hour) – or store in an airtight container and chill up to a week or two (serve at room temperature)
- 1 Tbsp grass-fed butter
- 1 tsp vanilla extract
- 2 ripe bananas
- 1 tsp cinnamon
- 8-10 walnut halves
1. Peel bananas and then cut crosswise into 1/2″ thick slices.
2. Heat a skillet over medium to high heat and add butter and vanilla extract.
3. When butter mixture is hot, add banana slices and fry 3-4 mintues. Flip slices and fry other side for 2-3 minutes more.
4. While banana slices are frying, chop walnuts into pieces. Set aside.
5. Remove pan from heat and transfer banana slices to a plate.
6. Sprinkle bananas with cinnamon and top with chopped walnuts.
15.PECAN CHOCOLATE CHIP COOKIES
- 3 1/3 cups Almond Flour
- 1 tsp Baking Soda
- 10 Tbsp (10oz) Kerrygold Salted Butter
- 2 tsp Pure Vanilla
- 1 Whole Egg
- 1 Egg Yolk
- 1 Cup Coconut Sugar
- 1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into pieces)
- 1/2 Chopped Pecans
- Preheat Oven to 350 degrees. Line Cookie sheet with parchment paper.
- In a saucepan, melt 8 Tbsp (8oz) of the butter until browned…about 3-4 minutes. Pour the melted butter into the metal mixer bowl. Add remainder 2 tbsp (2oz) to the mixing bowl and stir in until it’s all melted with the browned butter.
- Add coconut sugar & vanilla and combine with the butter. Add the egg and egg yolk and mix for 30 seconds. Rest for 1 minute. Mix 30 more seconds, and rest another minute.
- Add the almond flour and the baking soda to the wet mixture and stir to combine. Add in the chocolate and pecans and combine well.
- Using a large melon baller, place dough balls on the parchment paper about 2 inches apart, and Bake for 12 minutes until done.
- Place finished cookies on a rack to cool, and Enjoy!!