Dessert

Grain Free Paleo Waffles

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I woke up this morning craving waffles. I also promised my friend Becky the recipe a LONG time ago. So, I figured I only have to pack for 5 people to go to South Africa and make a little birthday movie for my grandmother. I totally have time to mess around with a recipe for waffles I am trying to perfect. The kids loved them so that made it worth the time.

1 1/2 cups non-dairy milk ( I used a coconut almond mix that I’m obsessed with)

1 t. apple cider vinegar

3 eggs

1 t. vanilla

2 T coconut oil

1/2 cup coconut flour

1/4 cup tapioca flour

1/2 cup almond flour

1/2 t. baking soda

1/2 t. baking powder

1/4 t. salt

  1. Mix the teaspoon of vinegar in with the almond milk. Let sit while you mix the rest of the ingredients. This makes a vegan version of buttermilk, and buttermilk makes everything richer and moist.
  2. Whisk eggs with vanilla and coconut oil in a bowl. I added fresh vanilla bean paste too to make them extra yummy.
  3. Whisk flours together very well in a large bowl.
  4. Add remaining dry ingredients and whisk again.
  5. Add milk to egg mixture.
  6. Combine wet ingredients with dry. Mix well.
  7. Pour into a preheated, greased (I used coconut oil spray) waffle iron and cook
  8. My recipe made 5 large waffles.
  9. Top with berries, coconut syrup, maple syrup, grated apple, cinnamon or whatever you desire. If I hadn’t been so hungry I would have blended some berries and coconut cream together but I didn’t. I just dipped mine in good, old-fashioned maple syrup.
  10. This recipe does not call for any added sugar in the batter. You can add 1-2 T coconut sugar or sugar if you like your waffles sweeter.  If you want your waffles even lighter, add more tapioca flour and less coconut or almond flour.

Cookies!!! Hazelnut Orange Chocolate Chip…

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img_0409I eat pretty clean and healthy, but I  still crave treats, and nothing beats a cookie warm out of the oven. This recipe is adapted slightly from the back of a bag of Bob’s Red Mill Hazelnut Flour. The original recipe calls for a flax seed and water mixture to replace an egg but I figured, if you’re already cutting out wheat and sugar, let’s keep the egg and live a little. This recipe is easily vegan by adding 2.5 T of water to the 1 T flax meal and letting it sit for a few minutes to thicken. I kept the flax in the recipe to make them extra healthy…

1 T flaxseed meal
1 cup Hazelnut flour
1/2 cup coconut sugar
1/2 t baking soda (sodium bicarbonate)
1/4 t salt
3/4 cup nut butter (I used a cashew, coconut, almond blend)
1/2 cup coconut oil (or veg oil)
1 egg
1 t vanilla
1/2 cup grated, organic, raw chocolate or dark chocolate chips, I used a block of pana raw, vegan, orange flavored chocolate

  1. Preheat oven to 350 F or 176 C
  2. Mix dry ingredients together
  3. In another bowl, mix nut butter, oil, egg and vanilla until it’s uniform
  4. Fold in your chocolate source
  5. Prepare a baking sheet with parchment baking paper
  6. Scoop 1.5 T of cookie batter onto sheet, leaving 1 inch between each cookie
  7. Bake 15-18 min

Healthy Peach Cobbler

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This recipe was developed for a cooking demo at Cycle Hub Cafe in Motor City for Dinnertime and it’s one I am proud of. Quick, cheap (at the right time of year), easy, and healthy…and at least one of my kids liked it.

Ingredients:

1 can coconut cream, refrigerated to thicken cream, set aside
7 cups peaches, sliced  (about 10 peaches)
2 limes, zested and juiced (set aside zest)
1 tbsp. Arrowroot, mixed with the juice of two limes
2-4 tbsps. Honey, Maple Syrup, or Coconut Syrup (optional)
1/4 cup Coconut Oil +extra for greasing

1 cup Almond Flour
2 tsps. Vanilla Extract or scrapings from one pod
1/2 cup Shredded Unsweetened Coconut (desiccated coconut in Dubai)
1/4 cup Pistachios, chopped
1 Lime, juiced
Honey (optional), if desired
Preheat oven to 190 degrees C/375 F 
1)Slice peaches and set aside in a bowl.
2)Zest and juice the limes.
3)Whisk arrowroot and lime juice from 1 1/2 limes together.
4)Add honey and whisk again.
5)Pour over peach mixture.
6)Grease a baking pan with coconut oil, and pour mixture in the pan.
7)Mix oil, almond flour, vanilla, shredded coconut and pistachios in a bowl.
8)Top peaches with crumble mixture and place in the oven to bake for 40 minutes.
While it’s baking:
Juice the third lime and whisk the lime juice, zest and honey (optional) into the
the coconut cream.
Top peach cobbler with coconut cream. What I love about this dessert is you could change the fruits and nut combos for infinite possibilities.