Biscuits!

Gluten-Free, Sugar-Free Coconut Flour Biscuits

Hot from the oven!


Makes about 8-10 biscuits depending on size.

Preheat oven to 425 F.  Line a cookie sheet with parchment.

 Ingredients:
  • 1 Tbsp freshly squeezed lemon juice
  • 1 shy cup almond milk
  • 6 Tbsp organic coconut oil or butter
  • 2 Tbsp  finely ground flax seeds
  • 1/2 tsp  baking powder (non-alumininum)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup coconut flour
  • 2 Tbsp almond flour/finely ground almonds
1. Combine the dry ingredients (all but the first 4 ingredients) breaking up any lumps of coconut flour.  Cut the 6 tablespoons of coconut oil or butter into the dry ingredients until it’s an even mix of crumbly small pieces.
2. Whip the flax into about 1/4 cup of the almond milk until it’s very sticky, this will help hold the biscuits together.
Add the lemon juice and the rest of the almond milk to the flax mixture (can also use soy or dairy milk) and stir to combine.
3. Fold the liquid into the fat/flour dry mix.  The coconut flour will soak up a lot of liquid so mix quickly but gently and let it set for a moment before you start to form the biscuits.
4. I used a big spoon and my hands to shape the rounds.  You can use a measuring cup as well if you want to make sure they are all equal size, a 1/3 cup measure should work well.
5. I baked mine at 425 for about 17 minutes.  They will be nicely browned on top but be careful, these are very delicate until they have cooled completely.  I let mine cool  for about 20 minutes before eating/storing them!
    1. Biscuits with lemon curd, mmmm, breakfast!

      Serving suggestion, for dessert, breakfast or a snack, these biscuits go so perfectly with lemon curd and maybe a few wild blueberries.  Next week I’m making dinner for some friends and I think I will make a curry chicken pot pie with these biscuits as the topping.  What do you want to make with these versatile biscuits?

       

Date Coconut ‘Fudge’

Clearly these are not on the candida diet, they are however nutritious, raw, vegan spheres of deliciousness.  This recipe was sent to me by my friend Jess who accepted my offer to make these for her, everyone needs a taste tester!  The original recipe calls them ‘Bliss Balls’ and they are blissfully good and round but the name just seems a little over the top.  The texture of this naturally sweet snack is similar to fudge due to the dates and Dutch process cocoa powder, yum! These snacks are packed with protein from the almonds, and full of fiber from the dates, which also provide energy-fueling carbohydrates and have more potassium than bananas.

I was too busy cuddling Jess's new baby to remember to take a picture of these yummy treats! Thanks to EcoBeautyEditor for the picture.

Ingredients:

1  1/2 cups raw almonds

1/2 cup unsweetened cocoa

2 cup dates

2 tsp coconut, plus more for rolling (optional)

Enough water to make it sticky

Grind nuts in a food processor.  Add in dates, cocoa and coconut.   Blend until mixed, then slowly add in water until the mixture is sticky but stays together.  Roll into golf ball-sized balls, and cover with shredded coconut.  These remain fresh in an air-tight container for a week but I bet they’ll get eaten way before then!

It’s Chocolate, For Breakfast

This is something that I recommend to a lot of my clients who are on the Candida diet and want something other than eggs or leftover veggies for breakfast.  There are plenty of variations but this basic breakfast shake recipe packs in a lot of protein, fiber and antioxidants.  It’s easy to digest and, duh, it’s chocolate, for breakfast!

Healthy chocolate breakfast, or snack or dessert...

Basic Breakfast Shake: Ingredients

1 Cup or more Unsweetened Almond Milk or soy/dairy milk

2-3 Tablespoons Hemp Protein/Fiber Powder (basically just ground hemp seeds, they sell ‘Living Harvest’ Hemp Protein at Whole Foods and I get Nutiva brand through my co-op)

Nutiva brand ground hemp seeds, lots of fiber and protein and it's vegan too.

2 Tablespoons unsweetened Dutch cocoa or raw cocoa powder

2 Tablespoons ground raw flax seeds (the omega 3 fatty acids help with inflammation and overall health)

1-2 Tablespoons almond butter and/or coconut milk.  Don’t bother with ‘light’ coconut milk it’s just regular coconut milk with a lot of water added.  A little of the full strength variety goes a long way for flavor and satiety.

Stevia to taste for sweetness

Dash of Cinnamon and/or ground ginger (both of these combat Candida and add unexpected flavor)

Optional: ¼ Cup organic whole milk yogurt. Hawthorne Valley Farms makes great yogurt or you can use soy yogurt by Wildwood, the plain flavor tastes like plain, tart yogurt!

Add some ice if you like and blend it up! You can use stand blender or immersion blender, my favorite kitchen tool. Drink right away.

Close up of ground hemp

Nuts and Seeds Cookies

Candida diet friendly cookies full of nuts and seeds and dark chocolate chunks!

Yup, they look like cookies and they taste like cookies but they are also a great source of energy, unlike traditional cookies.  No sugar means no sugar crash or empty calories.  I’ve been playing with the coconut flour I found a few weeks ago and after several successful batches (you are welcome!) and several happy non candida diet taste testers, thanks guys, I think we have a successful, healthful cookie, if that’s the right noun.  The original recipe is from the Coconut Secret website (is coconut really a secret?) and their recipe didn’t take into account the very helpful information on how to cook with coconut flour that can be found on the package.  Maybe this is the ‘secret': 1/4 cup of coconut flour is equivalent to 1 cup of wheat flour and for each cup of coconut flour you should use 4 eggs.  Easy enough for doing recipe conversions on your own.  Here’s my altered, sugar-free recipe for cookies full of all the good stuff and free of all refined white stuff.  These are a really tasty, good for you alternative to what we normally consider cookies.

Preheat oven to 350° F

Ingredients:

  • 1 cup Coconut Flour
  • 1 cup Almond Meal
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Sesame Seeds
  • 1/2 cup Sunflower Seeds or unsweetened coconut flakes
  • 3 ounces dark chocolate chips (or cacao nibs)
  • 1/2 tsp Sea Salt
  • 2 tsp Baking Powder

Mix together dry ingredients and set aside.

Wet Ingredients:

  • 3/4 cup almond milk
  • 1/2 cup Coconut Oil, heated to liquid
  • Stevia to taste
  • 1 Tbsp Vanilla Extract
  • 2 large organic eggs, lightly beaten
  • 3 Tablespoons ground flax whipped into 1/4 cup water until it becomes a sticky, thick mixture.

Mix together wet ingredients and blend into dry ingredients. Batter should be stiff, yet moist. Using a spoon, about the size of a Tablespoon, form cookies and place on a cookie sheet. Flatten cookies slightly. Bake 15 minutes or until golden around the edges. This will make about 42 cookies and here’s the nutrition information I figured out per cookie:

Calories: 92  Carbohydrates: 2  Fiber: 2  Fat: 8  Protein: 2.3

The black sesame seeds really stand out and they taste good too.

Pumpkin Pie and Coconut Ice Cream

Well, it’s been a busy week or so since I last posted.  I have been spending much of my time getting my new website going so we can launch on December 4th!  I have also been working on Shire City Herbals, the small batch, hand crafted herbal creations my husband Dana and I have been formulating, also launching on December 4th at Alchemy Initiative’sHandmade Holiday Festival It’s been fun getting ready to launch our new venture but I did set aside some time on Wednesday and Thursday to make Thanksgiving dessert with my sister, who is also on the Candida diet.  Both of these desserts were a big hit, I didn’t get a picture of the finished ice cream, we ate it all!

Pumpkin Pie with an Almond Crust

For the crust:

Combine 1 1/2 cups of ground pecans and/or almonds (almond meal) and 3 Tablespoons coconut oil until they form a crumbly even mixture.  Press this mixture evenly into the bottom and sides of your pie dish, we used a 8×8 glass baking dish.

Bake at 350 for 8-10 minutes, making sure it doesn’t brown too much.  Set aside while you make the filling…

Pumpkin Pie Filling:

1 lb or a 15 oz can of organic pumpkin

4 large organic eggs

1 cup organic coconut milk

1 tsp each cinnamon, ginger, nutmeg and allspice

Stevia to taste, add it at the end a bit at a time.

Everything goes into one bowl and gets whipped together, we used my wand blender but a food processor or a whisk and some elbow grease would also work just fine.  When it’s all mixed into a uniform pumpkin puree, pour it into your pre baked crust and bake at 350 for 45 minutes to an hour, till the middle is firm and the sides are just starting to pull away from the baking dish.  Let it cool before you eat it.   Best to distract yourself by making ice cream while the pie cools…

Coconut Ice Cream:

1 can (13 or so oz) Organic Coconut Milk

1 1/2 cups unsweetened coconut flakes, toasted, if you like for even more flavor

2 eggs

2 egg yolks

Stevia to taste

First, toast the coconut.

Slowly toasting the coconut over low heat.

Next whip the eggs and yolks in a stainless steel bowl large enough to accommodate all the ingredients.   Use a hand blender and whip until the eggs get lighter in color and thicker in texture, about 5-10 minutes.

Get a sauce pan with simmering water ready, one that your whipping bowl fits into nicely, without too much space around the edges.  Make sure the water won’t over flow when you set the bowl into the pan and, make sure the bowl doesn’t touch the bottom of the pan, it should be surrounded by the simmering water on all sides.

Adding coconut milk to the whipped eggs over an improvised double boiler.

Now you are going to set your egg bowl into the simmering water, continuing to whip while adding the coconut milk, toasted coconut and stevia.  Add slowly and steadily and continue to whip the mixture until it thickens and is cooked through.  You now have coconut custard, creamy yellow in color and very rich.  You can eat as is or cill it throughly in an ice bath, stirring all the while untill it’s totally cool.

Cooling the custard in an ice bath before it goes into the ice cream maker.

Pour the cooled custard into your ice cream maker and proceed as you would with any other ice cream.  Serve with fresh ground nutmeg and of course, pie!

Happy Thanksgiving!!

Flourless Carrot Cake

I was sent this recipe from my fellow foodie friend in NYC and instantly feel in love!  Yes, it’s true, a cake without flour and Stevia in place of the sugar (there wasn’t much in the original recipe to begin with) so you can bake a cake and eat it too!  I reworked the nutritional information (while eating my second piece and wondering just how many carbohydrates I was eating) but you can find the original recipe by Martha Rose Shulman here on the NY Times Fitness and Nutrition page.

It’s a good idea to grate the carrots using the fine grater edge so the carrots cook throughly.

Cake for the Candida Diet, Whoohooo!!

Ingredients:

1 1/2 cups (1/2 pound) unsalted toasted almonds or almond meal, toasted

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

2 teaspoons grated lemon zest

4 large eggs

Stevia to taste

1 teaspoon vanilla extract

2 cups finely grated carrots (about 10 ounces)

1/2 cup unsweetened shredded coconut

1. Heat the oven to 350 degrees with a rack in the middle.  Line a 9 inch spring-form pan with parchment.

2. The almonds go in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, Stevia to desired taste and pulse together.  NOTE: I used almond meal and lightly toasted it, same thing!  If you want fine bits of coconut you can add it to the food processor with the almonds.

3. Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater.  This takes a while, about 10 minutes and it will not get super thick, at least mine didn’t.  Continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula.  This is the desired consistency, I didn’t quite get here and it still came out well. Beat in the vanilla. Add the almond mixture and the carrots and coconut in three alternating additions, and slowly beat or fold in each time.  Taste for sweetness, add more Stevia if necessary while folding in the almonds, carrots and coconut.

4. Scrape the batter into the prepared cake pan. Place in the oven, and bake for 20-35 minutes (you’ll just have to peek in the oven and see how it’s doing) until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring.  Or you can lift it out in the paper like I did.  Allow the cake to cool completely, then wrap tightly in plastic.

Yield: Serves 12.

Advance preparation: This cake is a good keeper if wrapped well. Refrigerate for up to five days.

Nutrition information per slice, makes 12 slices.

Calories: 162    Carbohydrates: 3       Fiber: 3      Protein: 6       Fat: 13

Coconut Macroons

Coconut macaroons straight out of the oven.

This is my favorite type of macaroon – the cloud-like pile of gooey coconut inside the just slightly crunchy crust.  My recipe is adapted from Nigella Lawson’s How to be a Domestic Goddess.

Coconut Macaroons
makes 10 – 16 large macaroons

2 large egg whites
1/4 tsp cream of tartar
Stevia to taste
2 tbsp ground almonds
pinch of salt
1 tsp vanilla
1 1/4 cup shredded coconut

Preheat oven to 325 degrees. Using your hand held beaters beat the egg whites until foamy, but not any more than that. Add the cream of tartar and continue to beat until soft peaks are formed.  Add the stevia very slowly, just a bit at a time.  Taste, add a bit more and continue to beat the egg whites and so on until the sweetness is to your liking and the peaks are stiff and shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky and should hold its shape when clumped into a ball.

Form into the appropriate macaroon-sized balls (I like them to be about 2″ in diameter).  A small ice cream scoop works well.  It is best if they are heaping before going in the oven and they will spread just a bit while baking. Cook for 20 minutes or until they turn the slightest golden color and then quickly remove them from the oven. Be careful not to over-bake them.

Nutrition information for 10 large macaroons:

Calories 78    Carbs 1.5   Fat 6.7   Protein 2    Fiber 1.3

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