chocolate chip cookie bars (grain-free)

by melanie on January 30, 2014

Lightly adapted from a recipe on the blog Tasty Yummies.

2 1/2 cups blanched almond flour (I use Honeyville)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup maple syrup 
2 large  eggs
1/4 cup coconut oil, melted
2 teaspoons vanilla
1 tablespoon coconut milk (or other non-dairy milk)
3/4 cup dairy-free gluten-free semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat the oven to 350 degrees  and lightly oil the bottom and sides of an 8″ square baking pan (I use glass).

In a large mixing bowl, whisk all of the dry ingredients together.

In a smaller bowl, mix all of the wet ingredients together with a whisk.  Add this mixture to the dry and mix and fold together with a spatula.  Then fold in the chocolate chips and nuts (if you are including).

Press the batter into the greased pan and spread evenly with a spatula.

Bake for 20 – 25 minutes until the top is lightly golden brown and a toothpick inserted in the center comes out with a few moist crumbs.  Allow to cool at least 30 minutes before cutting into bars.


Harvest Muffins (grain-free)

by melanie on October 11, 2013

A recipe adapted from Melissa Clark of the New York Times.  Here is her original recipe.  It is very slightly sweet, which we loved.  As with most baked items made with almond flour, the texture is quite delicate.  These muffins are best the day they are baked.  

makes 10 – 12 muffins

1 1/4 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
1/2 cup melted coconut oil (or olive oil)
2 tablespoons honey
1  small apple, grated
1 small zucchini, grated
1/3 cup dried cranberries (without sugar)
1/3 cup chopped walnuts (optional)

Preheat oven to 325 degrees.  Prepare muffin pan with paper muffin cups.

Whisk together almond flour, baking soda, and sea salt in a small bowl.  In a large bowl, mix together the remaining ingredients.  Fold dry ingredients into wet ingredients.  

Fill muffin cups about 3/4 full.  Bake in preheated oven 20 – 25 minutes or until a toothpick comes out clean.  Allow to cool in the muffin tin for about 10 minutes, then remove to a wire rack to cool completely.


brownies (grain-free)

October 1, 2013

Looking at the list of ingredients below, I wondered, how could this possibly work?  I was also intrigued and since I was looking for a grain-free sweet to take to a friend’s house, a friend who eats gluten-free, I thought I would give it a try.  I made it a day ahead, in case it [...]

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banana blueberry muffins

September 15, 2013

Its been several months since I’ve posted – my interests have been shifting…  when I occasionally try out something new , the idea of fooling around with the photography stops me from posting it.  So, for the time being – no pictures.     Recently I have been modifying my diet to exclude most grains [...]

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lasagne with butternut squash bechamel

March 10, 2013
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2 to 2 1/2 pound butternut squash1/2 – 1 cup coconut milk1/2 teaspoon nutmeg (freshly grated)zest of 1 lemon1 teaspoon fresh thyme leavesSalt and pepper to taste 1 pound lasagna noodles (I used gluten-free)olive oil1 large bunch rainbow chard, just the leaves1 pound cremini mushrooms, washed and sliced 3 cloves garlic, finely minced 1/4 cup water [...]

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walnut date scones

December 20, 2012
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This recipe is adapted from Jammy Raspberry Walnut Scones at The Kitchn.  They do not rise much, but the taste is sublime with the warmth of cinnamon and dates.  The taste is very much like a Date Nut Scones that Starbucks used to sell years ago and I was addicted to for a time.  12 – [...]

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spiced pear cake

October 22, 2012
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Here is a rustic, moist cake that I made with pears, but would also be great with apples.  This started as a recipe for Apple Cake from the King Arthur Flour Whole Grain Baking cookbook – I made a few changes - cut the sugar in half and also substituted half of the butter for coconut oil.  [...]

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lemon chicken with fresh herbs

September 26, 2012
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This recipe is adapted from Cynthia Lair’s book ‘Feeding the Whole Family’ – there is also a video of her recipe on Cookus Interruptus, which is one of my favorite whole foods web sites.  I’ve been making this chicken nearly every week for the past several months.  We generally use about 8 – 10 chicken thighs and a few breasts for this [...]

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massaged kale salad

September 3, 2012
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I am still learning to love kale… I use it often in a supporting role in smoothies and salads, but a salad made entirely of kale – I was not completely sold.  For many months, this massaged kale salad has been in on my mind and I finally got up the nerve to try it [...]

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blackberry ripple ice cream

July 24, 2012
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In researching how to make good home-made ice cream, I’ve learned a few things.  Ingredients which do not freeze will improve the texture of the ice cream: sugar, fat, and alcohol.  Without at least some fat, some sugar, not only will the taste be compromised, once the ice cream is frozen, it will be hard [...]

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