Blueberry Buckle

Set aside 2 cups of frozen blueberries. 

In first bowl, mix:

1 cup rice flour mix 

1/4 cup sweet potato flour

1/4 cup coconut flour 

2 tsps baking powder 

1 tsp Konjac powder

1/2 tsp Celtic sea salt

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In a 2nd mixing bowl, add:

1/2 cup maple syrup 

1 egg

1/2 cup culinary coconut milk

1/4 cup Palm shortening
In a 3rd mixing bowl, mix Topping: 

1/4 cup maple syrup 

1/3 cup sweet potato flour 

1/2 tsp cinnamon 

1/4 cup melted coconut butter

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Using a hand mixer, blend the wet ingredients until well mixed. Then add the dry ingredients and continue mixing until smooth. Add 2 cups of blueberries and carefully mix in.
Grease a 9×9 pan or a large pie plate with coconut oil. Preheat oven to 375 degrees.
Add the blueberry mix to the greased pan and spread evenly.

Cover the blueberry mixture with the topping and spread evenly. 

Bake in preheated oven for one hour.

Updates

I’ve decided to try using more coconut oil and less grapeseed oil lately. I know it makes things a little more difficult but I’ve found that it also makes things more yummy. (I recently found a recipe for sweet potato muffins that were absolutely delicious and I plan to share that soon). The latest thing I tried with coconut oil was the bread recipe. Since it had to be melted I knew I couldn’t mix it with the eggs and expect it not to cook them so instead I mixed it with the water, lemon juice and maple syrup and used the stick blender on the eggs before adding them to the water mixture. It made the dough a bit more sticky and less easy to pour into the loaf pans, but I still think it’s worth it. I haven’t tasted it yet but my husband likes it and I plan to taste it soon.

Thanks for reading! 

~Sarah Quinn

Pound Cake

Preheat Oven to 325 degrees. Grease a Loaf pan with Coconut oil.

Mix together:

1 ½ Cups Rice Flour Mix

¾ tsp Konjac powder

½ tsp Cream of Tartar

¼ tsp baking soda

¼ tsp Celtic Sea Salt

 

In a mixing bowl, beat until well mixed:

⅔ Cup Coconut Sugar    (OR 1 Cup Applesauce)    {OR ½ Cup Maple Syrup}

¼ Cup plus 2 Tbsps Grapeseed Oil (or melted Coconut oil)

 

When well mixed, add:

2 Eggs

½ Cup plus 2 Tbsps Coconut milk

2 tsp Vanilla Extract

(For Lemon Pound Cake, instead of milk and vanilla,

add 2 Tbsps Lemon juice and 1 Tbsp Lemon Zest)

 

Add dry ingredients to oil mixture and beat on medium speed until blended. Pour into loaf pan and Bake 55-60 minutes. Serve warm or cool.

 

If you want a sauce to serve with your pound cake here’s what I do:

For the Lemon Pound cake I make a Blackberry Sauce:

2 Bags of frozen Blackberries, thawed

3 Tbsps Maple Syrup

1/4 tsp Lemon Juice

Blend in a Vitamix until seeds are ground up.

Drizzle over each slice of pound cake and serve with Coconut Whipped Cream on top.

 

I have not tried it yet, but my next idea is to make the Vanilla Pound Cake and make a Cherry sauce to put on it. 🙂

Blueberry Shortbread Thumbprints

(Vegan and Gluten Free)

Makes 25 – 30 cookies.

In a Kitchenaid Mixer, add:       (Note: if you have a powerful hand mixer, it could work too, but mine didn’t like it)

1 ⅓ Cups White Rice Flour

½ Cup Sweet Rice Flour

½ Cup Tapioca Flour

1 tsp Celtic Sea Salt

¼ tsp Baking Powder   (See recipe at the bottom)

¼ tsp Konjac Powder

7 Tbsps Coconut Butter or Coconut Manna

7 Tbsps Organic Vegetable Shortening (Nutiva)

¾ Cup Organic Maple Syrup

1 tsp Vanilla Extract

(You may need to add 1 Tbsp or less of hot water if the dry ingredients don’t mix completely but using a Kitchenaid should help a lot)

You will also need: Fiordifrutta Organic Wild Blueberry Fruit Spread (sweetened with apple juice)

After all the ingredients are thoroughly mixed, use a small cookie dough scoop to scoop out balls of cookie dough and place them on a parchment paper covered large cookie sheet. Then pick up each ball and roll it in the palm of your hands until it’s a uniform ball shape and place it on the cookie sheet and press to flatten with your fingers (you can place them very close together, they won’t spread out). Once they are all placed and pressed, use a rounded Tablespoon to shape the indentation in the center of each cookie. Then use a spoon to scoop a drop of Blueberry Fruit Spread into each cookie.

Preheat the oven to 300 degrees (while you are adding the fruit spread).

Bake for 30 minutes.

 

(To make Baking Powder without cornstarch, 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.)

Baking Mix Pancakes

(The Baking Mix recipe can also be found on my Blog)

Makes 12 4-inch pancakes

 

Grease a griddle (or pancake maker) with coconut oil and heat

 

In a mixing bowl, add and mix together:

 

1 ¾ cups Baking Mix

1 ½ cups Coconut Milk (powder in hot water)

2 Tbsps Coconut Sugar

1 egg (let the hot coconut milk cool somewhat before adding the egg)

1 tsp Vanilla Extract

When griddle or pancake maker is heated, pour ¼ cup of batter onto it for each pancake. The first side takes about 6 minutes, and the second side takes about 3 minutes. Cook until each side is evenly browned then repeat until batter is used up.

Veggie Guacamole

This guacamole is sadly, not nightshade free but only because my husband cannot eat avocados anyway, so I can put anything I want in it and he still cannot share it with me.

Ingredients:

 

2 Large Avocados, pitted and peeled (wait until you are ready to add them)

1 Small Yellow Onion, cut into four chunks

1 Large Carrot, peeled

1 Tomato

1 Small Red Bell Pepper, seeds removed and cut into 4.

1 Small Yellow Squash, Sliced and Cooked

1 Jalapeno Pepper, Seeds and pith removed, cooked in coconut oil, minced

About 10 Fresh Basil Leaves (depending on size)

½ Lime, Juiced

1 Tbsp Lemon Juice

½ tsp Dried Parsley

½ tsp Celtic Sea Salt

 

Step One: Wash and Slice the Yellow Squash and place into a small pot with a small amount of water and a lid on it. Cook on medium until the water is nearly cooked out. Set aside to cool.

 

Step Two: Cut open the Jalapeno, lengthwise and remove the seed and the pith from the center. Place the inside down in a small pot with coconut oil and set the dial on the stove to 2. Cook until the skin starts to bubble up. Remove from pot and dice into tiny pieces then put into a Garlic Press and mince. Set aside.

 

Step Three: In a food processor, add the Red bell pepper, Yellow Onion, and Carrot and chop until fine. Then add lemon and lime juice, Tomato, Yellow Squash, Basil leaves and chop again until fine.

 

Step Four: When all of those ingredients are nicely mixed, pit and peel the avocados and add them to the mix. (Waiting to cut them open ensures that they will not brown too soon before mixing them in with the citrus juices.) Blend them up well then you can add the Celtic Sea Salt, Dried Parsley and the minced Jalapeno and blend again.

 

Note: Even with the raw onion and the Jalapeno, this is NOT a spicy Guacamole. If you prefer a spicier Guacamole you may be able to skip the cooking of the Jalapeno or add in the seeds and pith. By removing those and cooking the pepper, it removes most of the capsaicin and makes the Jalapeno heat undetectable.

 

Gluten Free Hamburger Buns

In a Kitchenaid mixer, add:

1 Cup Arrowroot Starch/Flour

3/4 Cup Sweet Potato Flour

3/4 Cup Authentic Foods White Rice Flour

1/4 Cup Tapioca Flour

2 Tablespoons Ground Chia seed

1 Tablespoon Konjac Glucomannan Powder

1 Tablespoon Cream of Tartar

1 1/2 teaspoons Baking Soda

1 teaspoon Celtic Sea Salt

In a separate bowl, add:

2 Egg whites

1 Egg

 

Pulse eggs with a stick blender on high for about 30 seconds or until frothy.

Then add:

1 1/3 Cups Water

2 Tablespoons Lemon Juice

1 1/2 Tbsps Maple Syrup

3 Tablespoons melted Coconut Oil
 

Pulse again until mixed.

Take this time to Preheat your oven to 425 degrees and grease 6 2-cup Pyrex dishes with Coconut Oil and put them on a cookie sheet. When those 2 things have been completed, add wet ingredients to the Mixer with the dry ingredients. Mix batter until it resembles a thick muffin batter then immediately pour into greased Pyrex dishes. The batter should fill up a little over half of each dish. Place Pyrex dishes in the 425-degree oven soon after the liquids have been added and mixed in order to get the best rise.

Bake for 45 minutes. Remove from oven. Slide knife blade between bread and glass dishes to loosen them from the sides. Immediately remove the buns from the dishes and place them on a wire cooling rack to finish cooling. (leaving them in will make them soggy) Allow buns to cool for ONE FULL HOUR before slicing into them so as not to ruin the shape. If you have 12 Pyrex dishes and want to make a whole dozen at one time, you can double the ingredients and fill all 12 at once, but if you only have 6 dishes and still need to make 12 buns, measure out and place the (doubled) dry ingredients as listed above in two different mixing bowls and don’t add the second batch of wet ingredients to the dry until the first batch of buns is on the cooling rack and the 6 dishes have been washed and greased again.