coconut flour

Dollars to Donuts II- Chocolate Donuts

April 18, 2012 by KerryAnn 16 Comments

For information on the pans and techniques for making these donuts, see our first post in this series, Dollars to Donuts. This recipe is grain-free and nutrient dense. There is one egg and over one tablespoon of fat in each donut, and the recipe has a low-sweetener option. I prefer making the low-sweetener variety using Nu Naturals Stevia. I get my stevia from Iherb.com. You can get a discount on your first order with coupon code KED184.

Chocolate Donuts

1/2 cup coconut flour
1/2 cup cocoa powder
1/4 tsp baking soda
1/3 tsp salt
1/3 – 1/2 cup rapadura/sucanat and 1/4 tsp stevia or 1 cup rapadura (2 cups if your family has not adjusted to low-sugar)
6 eggs
1/2 cup coconut milk, dairy milk or water
1 Tbs vanilla extract
1/4 cup coconut oil, melted
1/4 cup butter, melted (or additional coconut oil)

Preheat your oven to 350 degrees. Generously grease your pan, if you are using stoneware, and set aside.

Sift together the coconut flour, cocoa, baking soda and salt. If you are using powdered stevia, sift this in as well. Set the bowl aside. In a separate bowl, whisk together the rapadura, eggs, milk, vanilla and oil. Whisk the wet into the dry ingredients. Add a little extra water or milk, if needed, to get the batter to come together and be wet enough to pour. Quickly pour into the greased pan- I made this easier by transferring the batter to a pyrex measuring cup so I could measure and pour without blobbing the batter all over the little divet-thingie in the pan. The coconut flour will absorb the fluid as it sits, so get it into the pan so it is easier to work with. Jiggle the pan a little to get the batter to level out.

Bake for 20-22 minutes, or until a toothpick comes out clean for a stoneware mini-bundt pan. For a traditionally-sized donut pan, the baking time would be reduced to 15-18 minutes.

Glaze- I make my donuts to be very low sweetener, then mixed a little powdered sugar with some cocoa, vanilla extract and enough unsweetened almond milk to make a glaze and drizzled it over.

This post is part of Monday Mania, Traditional Tuesdays, Tasty Tuesdays, Slightly Indulgent Tuesdays, Grain Free Tuesdays and Show Me What Ya Got.

Coconut Milk Yogurt

March 14, 2012 by KerryAnn 39 Comments

Finally, the recipe so many folks have been asking for. Coconut milk yogurt with all real food ingredients! The CTF Facebook page has been excitedly waiting for this one while seeing my multiple posts and pictures on the progress of the recipe.

This recipe is from the Menu Mailer, Volume 4 Week 29. Please consider supporting our blog by making a purchase of a Menu Mailer subscription or buying some of the issues of the Back to Basics Menu Mailer series. Mailers contain the recipes, shopping list and prep schedule for 6 meals and one dessert every week. We add extras such as this coconut milk yogurt as we develop the recipes. The Mailer runs as low as $1 a week. You can receive a free Menu Mailer that was published in January, 2011 if you sign up for our mailing list.

Coconut milk yogurt from the recipe as written, unstirred, incubated 20 hours.

The slightly tan color comes from using rapadura as the sweetener to feed the beneficial bacteria. If you need a white yogurt, use honey.

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Chicken and Dumplings

September 7, 2011 by KerryAnn 2 Comments

This recipe is by request from the CTF forum. We’ll return to the crock-pot recipes on Thursday.

It’s finally a little cool here. Today’s high is supposed to be 70. It’s time for comfort food! Chicken and Dumplings is what I will fix for tonight’s dinner.

Hubby and the kids love this recipe. When we went gluten-free, I wasn’t able to find a dumpling recipe that was nutritious and worked well so I gave up on fixing them. Last winter, my husband asked me to try again since it is one of his favorite meals. I looked at about 30 different dumpling recipes to get a feel for the ratios then did many trial runs to get the coconut flour worked into the recipe and everything just right.

It was a hit. I made three batches of dumplings that night before they were all full.

Glazed Meatloaf

July 14, 2011 by KerryAnn 2 Comments

Our website was having technical difficulties yesterday. I think everything is fixed and hopefully this will post correctly. I’m thankful for a husband who can handle the tech stuff!

Meatloaf is a good meal for when you’re at home but don’t have much time to spend in the kitchen. Mix up a meatloaf, scrub and prick some potatoes and pop it all in the oven at the same time. Mix up a salad and you’ve got a quick meal. This recipe is my go-to meatloaf, and I just add some stevia to the ketchup instead of using rapadura.

This meatloaf can be made grain-free by using coconut flour. You can replace the breadcrumbs to rolled oats in most ground beef dishes with coconut flour until the mixture binds together. Coconut flour works especially well in ground turkey dishes, as I find ground turkey to be wetter than ground beef. Pressing out the ground meat before you mix the meatloaf can be helpful when the meat is too wet.

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Company’s Coming, Don’t Panic: Nut Butter Cookies

April 6, 2011 by KerryAnn 2 Comments

From time to time, I get an e-mail from someone in a panic. It usually looks something like this:

HELP! I’ve got company coming to visit and we just had to eliminate gluten/soy/dairy/eggs/25 different foods! I need something quick and simple, because now I’ve got to start cleaning house to be ready for them to arrive!

Many conventional meals that Americans recognize are traditional foods and can be served to company without them batting an eye, even if you have many allergies in the family. In this situation, I always recommend you go back to basics. Here’s a list of possible meals to consider.

Roast chicken, sweet potatoes and a salad
Beef roast with potatoes, onions and carrots
Hamburgers on the grill with potato salad and baked beans
Pork loin and apples in the crock-pot
A pot of chili
Spaghetti
Barbecue anything, on the stove, on the grill or in the crock-pot

Provide easy and straightforward side dishes like white rice- avoid the bread if you have allergies. Put butter on the table, or mayo if it applies. For dessert, make a blender custard like the one in our Valentine’s Day issue, a pudding, or a quick bread from coconut flour. Depending on your allergies, the nut butter blondies or simple nut butter cookies are great, too. Whatever you decide, make sure it is sweet enough that your guests won’t reject it.

Simple Nut Butter Cookies

From the Menu Mailer

2 eggs, beaten
½ cup nut butter
½ cup rapadura (or ¼ cup rapadura and stevia to taste)
¼ cup coconut flour, optional
1 tsp baking powder
pinch salt

Combine all ingredients. Drop by tablespoons on a greased cookie sheet and press down lightly with a fork. Bake at 350 for 10-12 minutes. Makes 1 dozen.

This recipe works well with any nut butter. We really like sunflower or peanut butter in these cookies.

This post is part of Real Food Wednesdays, Gluten-Free Wednesdays, Made from Scratch Tuesdays and Grain-Free Tuesdays.

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Fermentation Friday: Sourdough Pancakes

March 11, 2011 by KerryAnn Leave a Comment

Between these Sourdough Pancakes and the Soaked and Veggied Blender Waffles, my kids are totally in love with breakfast again! I haven’t heard a request for cold cereal in ages, and I couldn’t be happier.