Sausage & Cheese Breakfast Muffins

From Kristi's Kitchen

Ingredients:

¼ c. sifted coconut flour
¾ tsp. sea salt
½ tsp. aluminum-free baking powder
¼ tsp. garlic powder
2 tbsp. coconut sugar
3 organic eggs, beaten
1/3 c. + 1 tbsp. organic chicken stock
2 tbsp. organic unsalted butter,melted, avocado or grape seed oil
1/2 c. Turkey Sausage (recipe below)or 2 links of organic chicken sausage (I used a mild italian variety)
1/2 c. Organic raw cheddar cheese, grated
2 chopped green onion

Directions:

-Preheat oven to 350 degrees and line 24 mini muffin baking cups with paper liners
-Mix wet and dry ingredients in separate bowls –except sausage and cheese
-Combine wet ingredients into dry ingredients until smooth
-Fold in sausage and cheese
-Using a tbsp. measure, fill each lined cup
-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

Perfect paired with a bit of raspberry all fruit spread!


Turkey Sausage:
From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey
1 tbsp. grapeseed oil
1 1/2 tsp. sea salt
2 tsp. sage
1 tsp. anise seed
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. allspice

Directions:

-Combine all ingredients -blend well- Fry up in patty form OR use in this recipe

Carrot Encrusted Quiche Florentine

From Kristi's Kitchen

Ingredients:

1 Carrot Crust (see http://thesaffrongirl.com/carrot-crust/ recipe)

NOTE:

I added 1/4 tsp. more sea salt, 1/4 tsp. garlic powder, a pinch of black pepper and no cardamon. Be sure to pat it evenly on the bottom and up the sides of the parchment-lined springform pan…I used a 9" pan. 

6 organic eggs, whisked

1 c. organic cheddar cheese, shredded

1 tsp. sea salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. nutmeg

1 c. organic half-n-half

2 slices organic turkey bacon

3/4 c. chopped mushrooms

handful of organic spinach,torn

Directions:

-Preheat oven to 350 degrees

-Prepare and bake carrot crust for 20 minutes

-While crust is pre-baking, beat eggs and half-n-half in large bowl until completely combined

-Add in meat, veggies, cheese and spices

-Pour mixture over the top of pre-baked crust

-Continue baking for 40-45 minutes, until quiche is completely set –springy to the touch

Serve warm/room temperature with a green salad or Creamy Mushroom Soup on the side

Spicy Chocolate Muffins with Frosting!!!

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/2 c. coconut palm crystals  OR xylitol

2 1/2 tbsp. cocoa powder

1/16 tsp. cayenne

1/8 tsp. cinnamon

6 tbsp. grated zucchini

3 organic eggs

2 1/2 tbsp.  grape seed oil

1 1/2 tsp. pure vanilla extract

1 tbsp. unsweetened vanilla almond milk

1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Whisk wet into dry

-Scoop 1 tbsp. at at time into lined mini muffin cups

-Bake in preheated oven for 10-12 minutes -until springy to the touch

-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins

Fluffy Chocolate Frosting

From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Pipe onto or into muffin

Cinnamon Streusel Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/2 tsp. baking powder

3/4 tsp. cinnamon

1/3 c.+ 1 tbsp. coconut palm crystals (or xylitol for a healthy no calorie sweetener)

3 organic eggs

2 1/2 tbsp. unsweetened vanilla almond milk

2 1/2 tbsp. grape seed oil

3 drops liquid toffee stevia

1 1/4 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Prepare the crumble (see below)

-Line 9 regular muffin tins and fill 1/2 full

-Bake in preheated oven for 14-15 minutes

-Cool slightly before serving

Crumble Topping:

From Kristi's Kitchen

Ingredients:

1/2 c. almond flour

1/4 c. chopped pecans

2 tbsp. coconut palm crystals (xylitol)

1/2 tsp. cinnamon

1/8 tsp. sea salt

2 tbsp. organic unsalted butter

Directions:

-Combine all ingredients and mix until a pea sized crumble forms

-Top muffins

These are, seriously, one of the best muffins I have ever created! You won't miss the fact that there's no gluten or white sugar one bit! Oh so yummy and satisfying! Who needs bread when you can have cake for breakfast -GUILT FREE!

Happy Eating!

Decadently Rich Chocolate Muffins... With Frosting!

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/2 c. coconut palm crystals  OR xylitol

2 1/2 tbsp. cocoa powder

1/16 tsp. cayenne

1/8 tsp. cinnamon

6 tbsp. grated zucchini

3 organic eggs

2 1/2 tbsp.  grape seed oil

1 1/2 tsp. pure vanilla extract

1 tbsp. unsweetened vanilla almond milk

1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Whisk wet into dry

-Scoop 1 tbsp. at at time into lined mini muffin cups

-Bake in preheated oven for 10-12 minutes -until springy to the touch

-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins

Fluffy Chocolate Frosting

From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Pipe onto or into muffin

Morning Glory Muffins w/ Coconut Flour

From Kristi's Kitchen

Ingredients: 

1/3 c. coconut oil 

1 ripe banana, smashed

6 organic eggs, beaten

2 tsp. pure vanilla extract

1/3 c + 1 tbsp. unsweetened vanilla almond milk

1/3 c. + 1 tbsp. coconut palm crystals

1/2 c. grated organic apple

1/4 c. grated organic carrot

1/4 c. organic raisins

1 tsp. sea salt

1/2 c. sifted coconut flour

1/2 tsp. aluminum free baking powder 

1 tsp. cinnamon

1 tsp. all spice

1/2 tsp. nutmeg

1/2 tsp. cloves

1/4 c. chopped pecans

Directions:

-Preheat oven to 350 degree oven

-Combine dry ingredients and wet ingredients separately

-Pour wet into dry and mix until well blended

-Place muffin cup papers in muffin tin of your choice (mini, regular or jumbo)

-Fill lined muffin tins halfway

-Bake minis for 10-12 minutes or regular muffins for 14-16 minutes -until golden brown (oven temperatures vary so start with the lowest time and keep an eye on them)

-Cool completely before serving

Makes approximately 14-16 muffins OR 48 mini muffins

Thyme Goat Cheese Coconut Flour Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. sea salt (may need a bit more in the end to balance the batters flavor)

1/2 tsp. aluminum-free baking powder

1/2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1/16 tsp. ground cayenne

1 1/2 oz. raw goat cheese

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)

Directions:

-Preheat oven to 350 degrees and line 18 mini muffin tins with paper liners ( I LOVE "Paper Chef" Parchment Liners)

-Combine wet and dry ingredients separately

-Pour wet into dry and whisk until smooth

-Fill each lined tin 1/2 full

-Place a small chunk of cheese in the middle of each tin

-Bake in preheated oven for 8-10 minutes - until springy to the touch

Peanut Butter Cookie Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

7 tbsp. coconut palm crystals (if you desire a no calorie sweetener; xylitol is a perfect equal part   exchange here)

1 tbsp. flax meal

3 tbsp. organic natural peanut butter

4 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with parchment paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Coconut flour is awesome...you are going to want to double this recipe! Make them in mini tins and pack them as the perfect on the go snack...SO GOOD! The kids are gonna love them, too! If you have a peanut allergy just substitute almond butter...

If you are planning ahead, you can make a large batch and freeze in individual portions -they do great!

Happy Eating!

Coconut Flour Revisited - Orange Marmalade Muffins

So, I know I've talked about coconut flour before...but, if you are looking to eliminate grains - while wanting to hold on to quick breakfast options like muffins -this is the flour for you! Coconut Flour is easy to work with and pure fiber to boot, which makes it very filling...one regular muffin goes a long way! Check out my previous Coconut Flour posts for more details and recipes - just type coconut flour in the search tab and you will have it...

Today's offering, Orange Marmalade Muffins, was born this morning out of an overwhelming need to skip the standard whole grains we have been eating a lot of here lately. They turned out delicious -a fabulous compliment to our Onion, Mushroom and Spinach Omelets! Enjoy! I have been full of energy all morning - no sluggish slow down at all! These were definitely GREAT eats!

Orange Marmalade Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

4 tbsp. coconut palm crystals

1 1/2 tbsp. chia seeds

2 tbsp. organic all fruit orange marmalade 

2 1/2 tbsp. fresh orange juice

1 1/2 tsp. almond extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Italian Beef & Veggie Soup

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

I recipe meatballs (see below)
2 tbsp. olive oil
1 qt. organic beef stock
6 oz. tomato paste
2 ½ c. frozen Italian green beans
3 small organic carrots, sliced
1 small rib organic celery, sliced
1 c. fresh kale, packed
1 ½ tsp. sea salt
¼ + 1/8 tsp. garlic powder
1/8 tsp. cayenne
1/8 tsp. celery seed
½ tsp. dried basil
1/8 tsp. onion powder

Directions:

-Make up meatballs, brown in olive oil and set aside
-Add veggies and seasonings to the pot and coat in remaining oil
-Incorporate the tomato paste and stir in the beef stock
-Return the meatballs to the pot
- Simmer for 20-25 minutes –until veggies are tender
This is perfect as a make ahead meal…serve with Homemade Naan Bread or a green salad

Meatballs

Ingredients:
½ lb. Beyond Organic Green fed beef
¼ c. coconut flour
2 organic eggs
1 tsp. sea salt
1/8 tsp. pepper
¼ tsp. onion powder
¼ tsp. garlic powder
¾ tsp. parsley flakes
Directions:
-Combine all ingredients in a mixing bowl until well incorporated
-Form into 1” balls and cook

Smashed Cauliflower Gratin

From Kristi’s Kitchen

Ingredients:

1 head cauliflower, chopped

24 oz. organic chicken stock seasoned with garlic powder and sea salt

2 tbsp. organic butter

1 ½ tbsp. organic half-n-half

1 tbsp. reserved cooking liquid (maybe a bit more as needed for desired smoothness)

1 ½ tsp. fresh finely chopped rosemary

6-9 “Not Ya Mama’s” Southern Cheese Straws, crumbled (see earlier post)

1 tbsp. organic butter for the crumble

1/3 c. grated organic parmesan cheese

Directions:

-Boil chopped cauliflower in seasoned chicken stock until liquid is almost gone

-Drain and reserved excess chicken stock

-Place cooked cauliflower in stand mixer with butter, half-n-half, cooking liquid and whip until desired smoothness adjusting liquid as needed

-Fold in rosemary and spread into small 2” deep casserole dish

-Combine the organic butter, parmesan and cheese straws

-Top cauliflower with crumble mixture

-Bake for 10 minutes or until golden in preheated 350 degree oven

Serves 4

Coconut Curry with Kale & Meatballs

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

 Ingredients:

1 recipe meatballs (see below)

28 oz. coconut milk

2 c. fresh kale leaves, packed

1 ½ tsp. curry powder

1 ½ tsp. sea salt

¼ tsp. crushed red pepper flakes

½ tsp. xanthan gum

Directions:

-Make meatballs

-In a wok, brown the meatballs in a small amount of coconut oil or grapeseed oil and set aside

-Add coconut milk, seasonings and kale to the wok and bring to a boil

-Stir in xanthan gum and simmer until sauce thickens and kale is tender

Serve over brown short grain rice or quinoa

Meatballs

Ingredients:

½ lb. Beyond Organic Green fed beef

¼ c. coconut flour

2 organic eggs

1 tsp. sea salt

1/8 tsp. pepper

¼ tsp. onion powder

¼ tsp. garlic powder

¾ tsp. parsley flakes

Directions:

-Combine all ingredients in a mixing bowl until well incorporated

-Form into 1” balls and cook

"Not Ya Mama's" Southern Cheese Straws...

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

¼ c. almond flour

1/8 tsp. sea salt + more for sprinkling

1/8 tsp. garlic powder

1/16 tsp. cayenne

1 organic egg

1/8 c. organic butter, melted

1 ½ c. Beyond Organic cheddar cheese, shredded

¼ c. coconut flour, sifted

Directions:

-Preheat oven to 400 degrees

-Combine first 7 ingredients

-Add in coconut flour and knead dough for 2-3 minutes

-Place on parchment lined cookie sheet

-Flatten dough to 1/8 inch thickness

-Score dough –using a pizza cutter- into 1/2” by 2” straws

-Sprinkle scored dough with extra sea salt

-Bake in preheated oven for 15 minutes until golden in color

-Cool completely and break into straws

Lemon Poppy Seed Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. aluminum-free baking powder
6 tbsp. coconut palm crystals OR xylitol
1 1/2 tbsp. poppy seeds OR chia seeds
1 tsp. organic lemon zest
2 1/2 tbsp. fresh lemon juice (1 small lemon)
1 1/2 tsp. almond extract
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

Directions:

-Preheat oven to 350 degrees
-Line 6 muffin cups with paper liners and set aside
-Combine wet and dry ingredients in separate bowls
-Incorporate wet into dry ingredients
-Fill lined muffin cups 1/2 full with batter
-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

makes 6

Jalapeno Cheddar Muffins

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook Page
www. facebook.com/livebeyondorganic

Ingredients:

¼ c. sifted coconut flour

¾ tsp. sea salt

½ tsp. aluminum-free baking powder

¼ tsp. garlic powder

2 tbsp. coconut palm crystals 

3 organic eggs, beaten

1/3 c. + 1 tbsp. organic chicken stock

2 tbsp. organic unsalted butter

2 tbsp. diced “Candied Jalapenos” (recipe on blog)

¼ c. Beyond Organic Really Raw Cheddar, grated (I used a rounded ¼ c.)

Directions:

-Preheat oven to 350 degrees and line 17 mini muffin baking cups with paper liners

-Mix wet and dry ingredients in separate bowls –except jalapenos and cheese

-Combine wet ingredients into dry ingredients until smooth

-Fold in jalapenos and cheese

-Using a tbsp. measure, fill each lined cup

-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

So quick and easy to whip up...perfect as an appetizer bite or along side a nice bowl of "Down Right Delicious Chili" -see earlier post...

Turtle Brownie

From Kristi’s Kitchen

Ingredients:

1 tbsp. flaxmeal

¼ c. sifted coconut flour

1/3 c. cocoa powder

½ tsp. sea salt

¼ tsp. aluminum-free baking powder

¼ c. + 1 tbsp. xylitol or coconut palm crystals

¼ c. coconut nectar

6 tbsp. almond milk

6 tbsp. grapeseed oil

2 tsp. sugar-free vanilla

2 organic eggs

¼ c. chopped pecans

1 recipe Pecan Caramel Sauce, for topping cooked brownie (recipe below)

Directions:

-Preheat oven to 350 degrees and oil an 8x8 baking dish

-Combine all ingredients –whisking until smooth

-Fold in chopped pecans

-Pour into baking dish and bake for 20 -25 minutes; until toothpick comes out clean

- Cool for 5 minutes and top with Pecan Caramel Sauce and serve with a bit of Homemade Vanilla Whipped Cream

Pecan Caramel Sauce

From Kristi’s Kitchen

Ingredients:

6 tbsp. coconut nectar

1/8 tsp. sea salt

2 ½ tbsp. organic whipping cream

¾ tsp. organic unsalted butter

¼ c. chopped pecans

Directions:

-Heat nectar and salt to boiling

-Add cream and butter and simmer for 5 minutes

-Fold in pecans and simmer 5 more minutes, remove from heat, cool slightly and top brownie

A Day For Pumpkin...and Muffin Creations!

I know we've past the height of holiday season and cooking but, I had one last can of pumpkin puree in my pantry and an itch to make something different for breakfast -break the monotony of normal... so, I settled in on muffins. Using a coconut flour base as my canvas, I created two muffins -one sweet and one savory...one for breakfast and one to sop up that line of giblet gravy left on your plate!

The coconut flour muffin base is simple and always the same no matter what the ingredients. Because coconut flour is pure fiber and has no natural leavening you use quite a bit of eggs...with this base you have the tool to concocted your own amazing and healthful muffin creations!

Coconut Flour Muffin Base 
(this is universal- seems to be the same in most every recipe I come across using coconut flour for baking)

1/4 c. sifted coconut flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. sea salt (sometimes a bit more is needed to balance flavor)
3 organic eggs
2 1/2 tbsp. organic butter OR grapeseed oil

1/3 c. coconut palm crystals OR xylitol (for sweet muffins) OR 2 tbsp. (for savory applications)

The first 5 ingredients are primary -the sweetener amount can fluctuate according to taste and the other ingredients you are adding...but you will need some sweetener either way.

I found that 350 degrees is a great baking temperature and 16-20 minutes- filling the lined muffin tins halfway works out great every time (firm but springy is the texture you are looking for in a perfectly done muffin).



Pumpkin Cherry Muffins
From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour
1/2 tsp. sea salt
1/2 tsp. aluminum-free baking powder
1 1/2 tsp. pumpkin spice
1/3 c. coconut palm crystals OR xylitol
1/2 c. pumpkin puree
1 tsp. sugar-free vanilla
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
1/3 c. diced fresh or frozen cherries

Directions:

-Preheat oven to 350 degrees and line 10 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fold in cherries
-Fill each lined tin 1/2 full
-Bake in preheated oven for 18-20 minutes - until golden and springy to touch


Savory Sage & Pumpkin Muffins
From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour
3/4 tsp. sea salt (may need a bit more in the end to balance the batters flavor)
1/2 tsp. aluminum-free baking powder
2 tbsp. xylitol OR coconut palm crystals
1 tsp. ground sage
1/2 tsp. thyme
1/8 tsp. garlic
1/16 tsp. cayenne
1/16 tsp. allspice
1/16 tsp. nutmeg
1/16 tsp. cloves
Pinch of cinnamon
3 organic eggs
1/2 c. pumpkin puree
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)

Directions:

-Preheat oven to 350 degrees and line 8 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fill each lined tin 1/2 full
-Bake in preheated oven for 16-18 minutes - until golden and springy to touch

As an option you could fold in 1/4 c. chopped walnuts or even try some dried cranberries...or both!


If you aren't plagued with egg allergies, coconut flour is really easy to work with and is a great alternative to whole grain flours in baking. It it very filling -one to 2 muffins is all you need to fill you up and keep you full. Savory and sweet applications work out equally as nice and the fiber it provides is fabulous for your health. And on top of that - it satisfies the desire for something "grainish" and  fills the "hole" if you are avoiding or moderating them as you should!

Curried Meatballs and Mushroom Sauce

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook Page

www.facebook.com/livebeyondorganic

Ingredients:

1 recipe meatballs (below)

8 oz. sliced mushrooms

1 small onion, finely diced

14 oz. coconut milk

2 tbsp. organic butter

1 tsp. curry powder

2 tsp sea salt

1/4 tsp. pepper

1/4 -1/2 tsp. xanthan gum

Directions:

-Make meatballs according to recipe below

-Remove meatballs from skillet and add butter, onion and mushrooms

-Saute until tender

-Pour in coconut milk and seasonings

-Bring to almost a boil

-Whisk in xanthan gum starting with 1/4 tsp

-Place meatballs into sauce

-Simmer until sauce thickens

-Adjust seasoning to taste and serve over brown rice or with a side of steamed broccoli

Meatballs:

 Ingredients:

1/2 lb. Beyond Organic green fed ground beef

1/4 c. coconut flour

2 organic eggs

1 tsp. sea salt

1/8 tsp. pepper

1/4 tsp. onion powder

1 tbsp. organic unsalted butter OR grapeseed oil

Directions:

-Combine all ingredients in bowl -making sure they are well incorporated

-Form meat mixture into small balls

-Heat oil in skillet over medium heat

-Brown meatballs evenly on all sides

-Remove from skillet to rest

Spumoni Muffins...REALLY- They're Just THAT Good!!!

From Kristi’s Kitchen

Ingredients:

¼ c. coconut flour

1/3 c. raw coconut palm crystals OR xylitol

½ tsp. sea salt

¼ tsp. aluminum-free baking powder

1/3 c. chopped pistachios

3 organic eggs

1 ¼ tsp. almond extract

3 tbsp. Milk & Honey flavored Amasai (click on link to the right for info and purchasing)

2 tbsp. melted organic unsalted butter OR grapeseed oil

6-8 fresh or frozen sweet cherries, diced

Directions:

-Preheat oven to 350 degrees

-Combine dry (except pistachios & cherries) and wet ingredients separately

-Pour wet into dry and whisk until smooth

-Fold in pistachios & cherries

-Fill 8 lined muffin cups ½ full with batter

-Bake in preheated oven for 18 minutes

I made these for breakfast and couldn't believe my taste buds. If you like Spumoni -you will LOVE this...the combination of almond, pistachio and cherry is scrumptious!

makes 8 - 1 serving = 2 muffins (coconut flour muffins are very filling; less is more)

TIP: This delectable muffin may easily be turned into a fabulous dessert…While the muffins are hot out of the oven break apart a Beyond Organic Dark Chocolate Bar into 8 pieces and insert a piece into the center of each hot muffin. Let the muffins cool completely and ice with Homemade Vanilla Whipped Cream OR Healthy Non-Dairy Whipped Topping (I like “Mimic Crème’s Healthy Top: http://www.amazon.com/MimicCreme-Non-Dairy-Whippable-Substitute-16-Ounce/dp/B003D32WVQ) VIOLA...DESSERT! 

Decadent Black Forest Brownie Delight

From Kristi’s Kitchen

This recipe is a delicious layered spin on a black forest cake...it's absolutely heaven and so easy to put together!

Brownie Layer

Ingredients:

1 tbsp. flaxmeal

3 tbsp. filtered water

2 organic eggs, beaten (to make egg free follow "Brodie's Ooey-Gooey Brownie Treat" post)

2 tsp. sugar-free vanilla

¼ c. + 3 tbsp. grapeseed oil

½ c. + 1 tbsp. coconut nectar

¼ c. + 1 tbsp. coconut milk

¼ c. coconut flour, sifted

1/3 c. cocoa powder

½ tsp. sea salt

¼ tsp. baking powder

Directions:

-Preheat oven to 350 degrees

-Combine flaxmeal and water in a small sauce

-Bring to a boil and simmer until thick and creamy, about 3 minutes- whisking constantly

-Remove from heat

-Add vanilla, oil, nectar and milk

-Whisk until well combined

-In a glass bowl, sift together coconut flour, salt, baking soda and cocoa powder

-Pour wet ingredients into dry ingredients and whisk until smooth

-Using a small amount of grapeseed oil, grease an 8x8 glass baking dish

-Spread the batter even across the dish

-Bake in preheated oven for 30 minutes

-Remove from oven and cool completely

Whipped Cream Cheese Layer

Ingredients:

4 oz. cream cheese,softened

1 c. organic heavy cream, cold

1/4 c. xylitol OR eqivalent in stevia, raw organic honey, coconut nectar or coconut palm crystals

1/2 tsp. sugar-free vanilla

Directions:

-Whip cream cheese and sweetener in mixing bowl

-Add vanilla and 1/4 c. cream and continue whipping

-Continue to add cream 1/4 c. at a time until all cream is incorporated and stiff beaks form

Cherry Sauce Layer

Ingredients:

1 c. frozen or fresh cherries

1/4 c. filtered water

2 tbsp. coconut palm crystals OR equivalent of sweetener of choice to taste

1/4 -1/2 tsp. xanthan gum to thicken

Directions:

-Combine cherries, sweetener and water in small sauce pot

-Bring to a boil

-Reduce heat and simmer until fruit is broken down

- Sprinkle in xanthan gum and return to boil

-Stir until thickened, about 3 minutes

-Remove form heat and cool

Whipped Topping Layer

I bought a natural dairy free whipped topping made from almond and cashew milk for this layer...you could just as easily make some more plain whipped cream sweetened to taste and use it as a topper.

Assembly Directions:

After the brownie layer is completely cooled or chilled, cover with a layer of Whipped Cream Cheese. Next add a layer of cooled Cherry Sauce and finally a layer of Whipped Topping or Whipped Cream. Sprinkle with almond slivers as a garnish. Refrigerate until ready to serve

Serve in small squares - it is decadently rich!