Gluten Free Paleo Brownies
- ½ cup Coconut Flour
- ¼ cup Tapioca Starch
- ¼ cup Toasted Carob Powder (or ¼ cup cocoa powder)
- ½ tsp, Baking soda
- 1 tsp Baking Powder Aluminum Free & Double Acting
- 3 eggs
- ¼ cup plus 2 tablespoons Coconut Milk
- ¼ cup Honey
- 1 tsp Pure Vanilla Extract
- 2 tsp apple cider vinegar
- 2 tablespoons Coconut Oil
- Preheat your oven to 350f (175c).
- In a large bowl mix together your eggs and honey until well combined. Then add your apple cider vinegar, vanilla, coconut milk, and coconut oil. Don't worry if your coconut oil forms little solid pieces, this is actually what you want because when the brownie bakes it makes these yummy little pockets. Make sure you whisk this together very well, you don't want the oil chunks very large.
- In another bowl, mix the rest of your ingredients together well. You don't want any lumps.
- Grease your baking container well; I used a glass loaf pan. Don't use a large pan if you want these to be taller. Once your oven is well preheated, mix your dry ingredients into your wet ingredients and whisk til there are no lumps. Scrape your batter into your container and even it out.
- Bake in the middle of your oven for 25-35 minutes (see notes). I like my brownies well done so I went the full 35 minutes. A toothpick inserted into the middle will come out clean. Let cool in the pan for at east 10 minutes. Serve warm, and try some butter on top, it tastes amazing!
If you want more fudgy/gooey brownies only bake it about 80% done, about 25 minutes. A toothpick will come out almost clean and might be a little jiggly in the middle. Let cool at least 20 minutes.
Serving size: 1 Calories: 225 Fat: 11 Saturated fat: 8 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 27 Sugar: 15 Sodium: 217 Fiber: 5 Protein: 6 Cholesterol: 106
Very Berry Paleo Vegan Ice Cream
- ⅓ cup coconut cream or ½ cup coconut milk
- ⅔ cup water (or ½ cup water if using coconut milk)
- 100g banana, frozen
- 40g blueberries, frozen
- 20g raspberries, frozen
- 90g strawberries, frozen
- ½ teaspoon vanilla extract
- A high speed blender like a Vitamix OR a decent food processor
- Add your coconut cream (or milk) to your blender, add enough water to equal 1 cup of liquid. Add in the rest of your ingredients.
- Blend on medium speed using plunger if needed (or scrap the sides down if your blender doesn't use a plunger). If using a food processor, pulse several times, scraping down the sides as needed. Blend until creamy and smooth.
- Serve immediately or you can stick this in the freeze for 30 minutes to firm up more if desired.
I use Aroy-D brand coconut cream
, if your brand is more solid, you might need to water it down more.
Don't want ice cream? That's okay, use fresh fruit or let the frozen fruit thaw and you'll have yourself an amazing tasting smoothie! Yummy!
Not sweet enough? Add a bit of stevia to sweeten it up.
Serving size: 1 recipe Calories: 300 Fat: 15 Saturated fat: 10 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 41 Sugar: 23 Sodium: 22 Fiber: 7 Protein: 3 Cholesterol: 0
Blue corn chips Organic – $2.99
+.10 bag credit
+.55 coupon (tamari)
Salt Deodorant – $4.99
Tamari – $5.99
Fenugreek seeds – $.19
onion powder – $2.31
Gunpowder green tea – $2.50
garlic powder – $1.84
365 Apple cider vinegar – $4.39
Dr Bronner baby mild soap – $12.99
9 hass avocados – $9.00
365 honey mustard dressing – $3.99
In house sriracha guacamole – $4.99
+2.00 guacamole coupon
Asparagus – $6.16
meyer melon – $.48
Total : $61.39
Organic orange juice – $4.49
many color carrots – $2.49
sriracha bbq sauce – $2.99
almond meal – $5.99
cod fillets – $4.96
boreal blueberries – $3.49
uncured apple bacon – $4.49
+16.14 credit for returns
Pork Fat – $6.21
Bell peppers – $7.33
Cilantro – $.50
Chinese eggplant – $.75
Sriracha – $2.99
ginger – $.58
limes – $.76
green onions – $2.76
bean sprouts – $1.45
coconut water – $.99
daikon radish – $1.50
Japanese sweet potato – $1.11
I unfortunately found an error in my Asian Market receipt I got overcharged $1 but It’s okay. In total I spent $101.10 Not too bad if you ask me!
Look how yummy it looks!
Simple Cornbread Recipe
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 cup milk
- 1 tablespoon vinegar
- 1 large egg
- ½ cup water
- ½ cup unsweetened applesauce
- 1 tablespoon oil for batter, can also use melted butter
- 1 tablespoon oil for greasing pan
- ¼ to 1 cup of sugar (see notes)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
- Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
- Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
- Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
- Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
- Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
- Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
- Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract.
For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
Serving size: 1 piece Calories: 212 Fat: 6 Saturated fat: 1 Unsaturated fat: 4 Trans fat: 0 Carbohydrates: 38 Sugar: 15 Sodium: 273 Fiber: 3 Protein: 5 Cholesterol: 29
Want to know more about why we use both baking soda AND baking powder, check out this article from epicurious.com – CLICK HERE