Coconut Bread

This recipe belongs to Kelly and came from her amazing blog:  The Spunky Coconut, lots of other great recipes to check out there but first: bread.  It is gluten-free, grain-free, dairy-free and, if you leave out the touch of molasses, it’s as near as you can get to carb free bread, thank you Kelly!!

A quick note: make sure that your ingredients are room temperature so that the bread cooks evenly.
Made with coconut flour and almond meal, I can't wait for my sprouts to be ready so I can make one of my favorite sandwiches: avocado, sprouts, onion and mayo.

Made with coconut flour and almond meal, I can’t wait for my sprouts to be ready so I can make one of my favorite sandwiches: avocado, sprouts, onion and mayo.

Here’s The Spunky Coconut’s recipe, I made only a few changes:
Wet Ingredients:
1 cup coconut milk, room temperature – use the canned, organic kind.
4 whisked eggs, room temperature
1/4 cup melted coconut oil
1 tbsp apple cider vinegar
1/2 tbsp organic black strap molasses (original recipe calls for 1 tbsp Honey.  The molasses adds 7 grams of carbohydrates along with some nutrition! Omit sweetener entirely for lower total carbohydrate count.)
Dry Ingredients:
2 cups almond flour (I have used both Bob’s and Honeyville in this recipe)
1/2 cup  coconut flour, sifted to remove any lumps
2 tbsp psyllium husk POWDER
1 tsp sea salt
3/4 tsp baking soda
Preheat the oven to 350 degrees.
1) Lay a piece of unbleached parchment paper across the bread loaf pan so that it goes down one of the long sides, across the bottom and back up the other long side.  I used a metal bread loaf pan 4′ x 8′ and it worked perfectly.
2) Grease the two exposed ends of the pan. Set aside.
3) Add dry ingredients to a small mixing bowl and whisk to combine.
4) Add wet ingredients to a medium-sized mixing bowl. Mix with an electric mixer.
5) Add whisked dry ingredients to wet mixed ingredients. Mix with an electric mixer.
6) Using a flexible silicone spatula, scoop half of the batter into the prepared pan, and press it down firmly.
7) Add the rest of the batter to the dish using the flexible silicone spatula, and press down firmly again. (The top should
be smooth and level when you’re finished.)
8) Bake for up to 1 hour. In the metal bread pan I baked my bread for 50 minutes, a knife inserted in the middle came out clean, the top had risen, felt a bit springy to the touch and was nicely browned.
9) Let the bread rest in the pan until cool.
Say cheese- small and very filling, goes great with  soup : - )

Say cheese! A small and very filling little sandwich that goes great with soup.

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


  • 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.

Lavender Chocolate Tart: A Perfect Winter Dessert

Dana made this tart for me and then we got married, just sayin'

If you are like me and you want to have your chocolate and eat it too, this is the recipe for you.  It’s super chocolatey, easy to make, gluten, sugar and lactose free, and will absolutely impress.  What’s more thoughtful and delicious than a homemade chocolate tart? If you want to get really awesome you can infuse the chocolate with lavender, woah.  I got this recipe from my husband Dana, all I changed was the crust.

For the Crust

2 cup ground raw almonds (This is what I used)


1 cup ground dried unsweetened coconut and 1 cup of the raw almond meal


¼ cup cold coconut oil or butter

Dash of sea salt

Using a pastry thingie to mix the almonds and the solid coconut oil

Combine all the ingredients, a food processor or blender will do the trick as will a pastry cutter or fork, to make a crumbly, uniform mixture.  Press evenly into a 9 inch spring form pan, bank the edges and bake at 350 for about 10 minutes.  Take it out and let it cool while you make the filling.  If your pan is a little smaller you will have more crust on the edges, yum, if it’s a bigger pan, just make a little more of the crust keeping the ratio of 2 cups dry to ¼ cup fat.

Looks the same before and after baking except for a little bit of browning on the edges.

Ingredients for Chocolate Lavender Tart

1 ½ cup organic coconut milk

¼-1/2 teaspoon dry lavender, this is optional, but recommended for awesomeness and unexpected depth of flavor.  How strong and fragrant the the lavender you are using will determine how much you add in.

7 oz of the best bittersweet chocolate you can find.  You can also use a semi sweet dark chocolate, just make sure it’s low in sugar, if that’s something you need to watch.

4 egg yolks (I get my eggs from the farmer on Michaels Road in Hinsdale, best eggs in the county!)

Stevia to taste, omit if you are using semi sweet dark chocolate

For The Tart Filling

If you are going to do the lavender infusion, bring the coconut milk to a boil, take it off the heat, add in the lavender, cover, and let it steep for 10 minutes.  Then strain off the lavender, return the coconut milk to the pan and continue on to step two.  If you don’t want to use the lavender, just boil the coconut milk, take it off the stove and…

Coconut milk steeped with lavender

Whisk the chopped bittersweet chocolate into the warm coconut milk until melted.  Make sure it’s well combined then set it aside and get cracking with your eggs.

Mmmmm pretty and delicious!

Separate the yolks from 4 eggs.  Save the whites to make macaroons, yum!

Whisk the yolks and sugar or stevia together gently until combined.  Use a bowl big enough to accommodate the chocolate coconut mixture.

The chocolate coconut mixture should be about body temperature, go ahead, use your finger to check and double check; you don’t want to cook the eggs too fast.

Dana pours while I whisk and Lizzy takes pictures, go team!

Slowly pour the chocolate mixture into the yolks and sugar, whisking the yolks all the while.  It’s helpful to get someone to pour the chocolate  mixture while you whisk the yolks, this makes for less mess and a better incorporated tart filling.  When everything is in one bowl and well combined, pour your finished tart filling into your prepared crust and refrigerate for one hour.  Serve at room temperature and enjoy!

Chocolate lavender tart with almond crust, keeps well in the fridge but ours usually gets eaten with in 24 hours!