Strawberries have been ripe here in Alabama and we have loved getting them from Jerry Marsh Farms. My goal is to enjoy them while they are here and make sure to freeze some and make some jam. Today we had … Continue reading
This weekend we had a birthday party for my nephew. My sweet mom made a special gluten free cupcake for Eva to have at the party. We were just hoping to have a simple cupcake to give her, but this recipe was amazing! So much better than other almond flour cupcakes. It was rich and chocolaty. Many of us easily preferred these to the traditional cupcakes.
The original recipe is for a cake, but it worked perfectly for a 9 cupcakes. Just be sure to decrease the cooking time.
Gluten Free Almond Flour Chocolate Cake from The Gluten-Free Almond Flour Cookbook
2 cups blanched almond flour (we almost always use Honeyville)
1/2 cup unsweetened cocoa powder (recipe called for 1/4 c cocoa)
1/2 tsp salt
1/2 tsp baking soda
1 cup honey
2 large eggs
1 1/2 TB vanilla
Preheat oven to 350 F. Grease a 9 inch cake pan and dust with almond flour. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Stir the wet ingredients into the dry ingredients until thoroughly combined. Pour into cake pan. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool in pan for 1 hour. Serve.
This is a cake recipe, but it made 9 PERFECT cupcakes. For cupcakes we cooked it for 30 minutes.
Yes, this sounds like a strange combination, but I wanted to try it for a few reasons. First, it was the only paleo-ish recipe in the recent Cooking Light. Second, if I add fruit into any dish, my kids think it is a special treat. And finally, I think it is just fun to try new recipes. Our whole family liked this combination much more that we thought, and will be adding it to the permanent recipe book.
Italian Sausage with Broccoli and Grapes:
What it took for 2 adults and 2 kids:
*2 Tbs. oil/fat of choice, divided
* 1 lb broccoli, cut into 2-inch pieces
* 3 Italian sausage links, casings removed
* 3 cups green grapes, halved
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 1/4th cup white wine (or water)
* 1 tsp red wine vinegar
* coarse salt and freshly ground pepper
Heat 1 Tbs. oil in a medium skillet over medium high. Add the broccoli and saute until crisp-tender, 3 minutes. Throw in a little pinch of salt and pepper. Remove from pan and cover to keep warm in a bowl.
Back in the skillet add the sausage. Break up with a wooden spoon and saute until browned all over. If you need to add a smidge more oil, that’s fine. Toss in the grapes and another pinch of salt and pepper, cook 2 more minutes. Remove from skillet and add to the broccoli bowl.
Back in the skillet, add the last Tbs. oil. Toss in the onions and cook until they start to soften, 2 minutes. Add the garlic and cook until fragrant. Add the wine and cook 2 minutes, until most liquid has evaporated. Then add the broccolini and sausage mixture back to the skillet. Toss in the vinegar and salt and pepper to taste.
About once a week we make some kind of Larabar copy, we usually make a version with cocoa powder, dates, and whatever nut we have. This recipe was a great change and the kids loved it. I have also started to learn about the health benefits of lemons, and will add our lemon garlic chicken recipe soon. Lemon is known for helping to strengthen your immunity system and cleanses your stomach. It is also a great antioxidant.
Lemon Poppy Seed Energy Bites
1 cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ cup shredded coconut
4 tsp poppy seeds
¼ tsp allspice or cinnamon
2/3 cup raisins
3 tbsp lemon juice
grated zest from half of a lemon
Process all seeds, coconut and spices until the seeds are well ground. Set aside two tablespoons of the processed mixture in a small bowl to coat finished bites. ( I actually just put all ingredients in the processor until I had a good consistency. I didn’t do the coating.)
Add raisins, lemon juice and zest to the food processor. Process until all of the raisins are small and the mixture starts to clump together.
Squeeze and roll the mixture into balls. Coat with the seed mixture and store in the fridge