Pina Colada Cupcakes

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I was feeling adventurous today and decided to make up my own recipe, I had fun and they turned out delicious!  I hope you enjoy them too!  ❤

In a Kitchenaid Mixer, Add:

1 1/2 Cups Rice Flour Blend
1 3/4 tsp Baking Powder (see note at the bottom)
3/4 tsp Konjac Powder

1/2 tsp Celtic Sea Salt

In a Medium Mixing Bowl, add:

3/4 Cup Maple Syrup

2 Tbsps Coconut Butter (softened)
2 Tbsps Vegetable Shortening

1/4 Cup Coconut Oil

Mix with stick blender until creamy, then add and continue to blend
after each addition:

2 Canned Pineapple Rings (diced, stick blender will puree them)
2 Eggs
1 tsp Vanilla Extract

1/4 cup Coconut Milk

Add wet ingredients to dry ingredients in mixer until completely
mixed, then remove bowl from mixer and using a spatula, mix in:

6 Canned Pineapple Rings (chopped)
1/4 Cup Shredded Coconut
Preheat oven to 350 degrees F.

Line a muffin pan with cupcake papers.

Fill cupcake liners 3/4 full and bake for 30-35 minutes until lightly
golden on top and a toothpick comes out clean. Place on cooling rack.
Once cupcakes are completely cool, top with Coconut Maple Vanilla
Frosting. Enjoy!

Note: Baking Powder is not something I normally use in recipes because the store-bought version contains Cornstarch, so I made my own, and you can too!  Here’s how:

In a storage container, add:

2 Tbsp Baking Soda

1/4 Cup Cream of Tartar

2 Tbsp Arrowroot Flour

Put the lid on and shake well.

Coconut Maple Vanilla Frosting

I was searching online for a recipe for frosting that did not use LOADS of Sugar but I was unable to find one, so I decided to make one up myself and this is what I discovered. ❤

Coconut Maple Vanilla Frosting

In a mixing bowl, Add:

1 Cup Coconut Milk Powder

1/2 Cup Nutiva Vegetable Shortening 

1/4 Cup Coconut Butter

1/4 Cup Maple Syrup

1 tsp Vanilla Extract

Mix with Hand Blender, then add a little bit of Coconut Milk until
desired consistency is achieved. (Mine seems to have needed only about 1 Tbsp.)

Butternut Squash Bisque

I made this for dinner tonight and it was absolutely delicious!  Let me know what you think. Enjoy!    ❤

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1 Tbsp Coconut Oil

1 Tbsp Coconut Butter

1/2 Medium Onion, Diced

3/4 Cup Carrots, Diced

4 Cups Organic Butternut squash (I used Frozen, it was easier)

1 Quart Vegetable Stock

Salt, Pepper and Nutmeg to taste

1 Can of Coconut milk

Heat the Coconut Oil and melt the Coconut Butter in a large pot over medium heat. Cook and stir the onion in the Coconut Butter and Coconut Oil until almost tender.

Mix the Carrots and Squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

With a stick blender, puree the soup mixture until smooth. Blend in the Coconut Milk. Return to the stove, and Heat through, but do not boil. Serve warm with a dash of nutmeg.

Continue reading Butternut Squash Bisque

Garam Masala Spiced Spinach

This recipe does call for Pine Nuts, but they did not have a negative effect on me, so it was okay to make. I was REALLY impressed by it, considering the fact that I do not typically like spinach at all, yet it was really delicious! Sadly, I forgot to take a pic before it was devoured. ❤

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Serves 4 (for serving 2, cut ingredients in half)

Ingredients:

2 tsp. Grapeseed Oil
1 tsp. The Spice Hunter Garam Masala Blend

1/2 Cup Pine Nuts
2 chopped fire roasted marinated red & yellow bell peppers

1/2 cup Dried Cranberries

16 oz. fresh Spinach leaves

Directions:

Rinse spinach, leaving leaves slightly wet and set aside. Heat oil in
a large pan over medium heat. Add Garam Masala, pine nuts, red
peppers and Cranberries. Sauté for 1-2 minutes, then add spinach and
continue cooking, stirring frequently until spinach is cooked.
Serve immediately.

Thank you for visiting!

On my blog, you will find all of the yummy recipes that I have tried and or created that are Free of Gluten, Dairy, Soy, Corn, Oats, Nuts, Shellfish, GMOs, Cane Sugar and Low Heat Oils. If you have a question about why I chose to use a specific product, please feel free to comment and I will explain. For instance, I use Coconut Oil because it is a high heat oil, meaning you can bake it at high temps without it causing cancer (unlike Olive Oil). Oh, and I would NEVER ever use or recommend Canola Oil to anyone! No matter what they say, it IS genetically modified, that is just how it is made. Don’t trust it!  I use mostly Coconut products as well because (as long as you aren’t allergic to it) it is REALLY healthy for you.  Konjac Powder is a Wonderful Product! It is a Water – soluble Dietary Fiber that is the most viscosity soluble fiber in nature. In water or foods, it can slow the carbohydrate absorption and dampen the postprandial insulin response by up to 50%. It is used in Gluten Free baking in place of Xanthan Gum (eww) or Gluten as a binding agent. Did you know that Xanthan Gum is processed with either Corn, Wheat or Soy?  I have yet to see a package that specifies which one their Xanthan Gum has been processed with.

One last thing: If you see an Underlined word (even if it isn’t purple like the links above), that is a link and it will take you straight to Amazon where I purchase most of my products from. I hope you enjoy! 🙂

Pineapple Upside Down Cake

This recipe makes one 8-inch round cake. In order to make it in a bundt pan, the recipe will need to be doubled.

Grease your pan of choice with Coconut Oil

Spread evenly on the bottom of your pan:

3 Tbsp Grapeseed Oil

Sprinkle over the oil:

1/4 Cup Coconut Sugar

Drain and save the juice from:

1 (10 oz) Can of Pineapple Slices in juice

Place one pineapple ring in the center of the coconut sugar. Then place them around that ring, filling in the spaces.

(If you are using a bundt pan, cut the rings in half and lay them rounded side down into the bundt pan grooves.)

Continue reading Pineapple Upside Down Cake

Baking Mix

This is a mix that comes in handy for making things like Pancakes, Pineapple Upside Down Cake, Biscuits, etc… Look for more recipes soon to come on my blog where this can be used.

In a mixing bowl, whisk together:

5 Cups Rice Flour Mix (see blog post for recipe)

2 Tbsps Cream of Tartar

2 Tbsps Coconut Sugar

1 Tbsp Baking Soda

2 1/2 tsp Konjac Powder

1/2 tsp Celtic Sea Salt

When well mixed, add:

1/2 Cup plus 2 Tbsp Algae oil

Using a Hand Mixer beat on Medium speed until fine crumbs form.

Store in airtight container or a large Ziplock bag in the refrigerator.