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!
16 oz. fresh organic cranberries 6 oz. filtered water 10 oz. GMO-free apricot all fruit spread 1/4 c. + 2 tbsp. fresh squeezed orange juice 3 tbsp. organic unsweetened apple sauce 3 tbsp. coconut sugar Directions: - Combine all ingredients in a medium sauce pot - Bring to a boil - Simmer until berries have popped and sauce has thickened - Refrigerate until ready to serve Perfect to make ahead...
- Bake Almond Flour "Cornbread" recipe - preferably day before - Combine casing-less sausage, diced veggies -except green onion- and garlic in skillet with 1 tsp. of avocado or grape seed oil and sauté until sausage is cooked and veggies are tender - Crumble "Cornbread" in a large mixing bowl - Add in sausage mixture and remaining ingredients and combine well - Spread into a large casserole dish - Place in 325 degree oven and bake for 60-70 minutes; until golden brown on top
Ingredients: 2 Cups almond flour 1/2 tsp baking soda 3/4 tsp. sea salt 2 tbsp. organic unsalted butter 2 tbsp. grape seed oil 3/4 c. + 1 tbsp. milk 1 Tablespoon honey 2 medium eggs
Instructions: Preheat oven to 350, combine all dry ingredients and then add in the wet ingredients and combine gently. Pour the batter into a well-buttered loaf pan, and bake for 20 minutes - depending on the intensity of the oven. You'll know it's done when then top is golden with darker brown splotches, and an inserted knife comes out clean.
2 c. fresh milled whole grain flour (Spelt, Kamut, Oat) 1 tbsp. baking powder 1 tsp. sea salt 2 tbsp. coconut palm crystals OR raw honey 1 tsp. cinnamon 1 stick grass fed butter
1/4 c. mashed sweet potato 1/3 c. keifer or organic buttermilk 1 tsp. pure vanilla
Directions:
-Combine 1st 6 ingredients in food processor unti pea-sized granules -Add remaining ingredients and incorporate until dough ball forms -Turn dough out on floured surface -Press out into 1/2 in. thick dough round -Cut biscuits into desired shape -Place on baking sheet and into 400 degree oven for 15 minutes -Serve warm with grass fed butter and whole fruit fig jam I highly recommend the fig jam option - the perfect flavor compliment - YUMMO!
1/4 c. coconut flour 1/8 tsp. baking soda 1/4 tsp, sea salt 4 tbsp, date sugar 2 tbsp, coconut palm crystals 1 tbsp. pure vanilla 3 eggs 1/3 c. vanilla unsweetened almond milk 1/4c. melted grass fed butter
-Combine all ingredients -Scoop into 6 parchment lined muffin tins -350 degree oven for 15-18 min; until springy to touch on top -Cool completely and ice
Cream Cheese Frosting OR Fluffy Chocolate Frosting Vanilla cupcake perfection! Ice them or eat them plain -they were delicious and satisfying! Sweet tooth curbed!
