Gluten Free Paleo Brownies

 

Gluten Free Paleo Brownies
 
Prep time
Cook time
Total time
 
I got this craving for a brownie so I went to the kitchen and threw stuff together and it worked! That is literally how this came to be.
Author:
Serves: 6 pieces
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350f (175c).
  2. 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.
  3. In another bowl, mix the rest of your ingredients together well. You don't want any lumps.
  4. 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.
  5. 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!
Notes
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.
Nutrition Information
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
 

First Omaha Farmers Market 2015 — LOTS of rain & tiny haul

Yeah It’s a tiny video I know. It’s a tradition for us now to go to the first market of the season, rain or shine! We needed the rain so I’m not mad but I think It’ll take like a week to dry out my shoes. Plus you get to see the elusive husband, what a smile.

For my tiny haul I got:

6 pound jar (1/2 gallon) raw local honey – $30 plus $2 jar deposit
6 bunches MASSIVE onions – $4.50
meat sticks – $5 (we bought 3 pieces)
Candied jalapenoes – $6

Total: $47.50

Eh a little high when I think about it, but we needed the honey.

Have a great day everyone!

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Cooking 101 Beginner : Quick & Easy Basic Honey Granola

Making homemade granola these days is not selective to hippies guys! I love to make granola and other breakfast treats all the time and its super simple, but best of all, you tend to save tons of money! What could honestly be better than that. If you have 30-35 minutes, granola is easily within your reach. This recipe is also very basic, you can add 1/2 cup crushed up nuts or seeds (flax and walnut is a great combination), you can toss in dried fruits when the granola is done or you can leave it plain for sprinkling ontop of yogurt. (that’s what I like to do! =)

Ingredients:

4 cups old fashioned oats (not oat groats, not quick cooking oats, not steel cut oats)
1/4 cup olive oil
pinch salt (optional)
1 T vanilla extract (use the good stuff, you’ll thank yourself later)
1 T evaporated cane sugar or raw sugar
1 /4 cup + 1 tablespoon honey  (5 tablespoons total)  (use maple syrup for vegan version)
2 tablespoons water

Directions:

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a large bowl add in everything except the oats. Mix well. Add your oats 1 cup at a time and stir well. (don’t be afraid to use your hands, it really works best) After you have all your oats mixed in, let it sit for a couple minutes. 2-5 minutes is a long enough, very easy to do while your oven preheats.

Once your oven is preheated, take a full sheet pan and evenly spread your oat mixture on it. Pop it in the oven for 15 minutes.

(Above photo is granola mix about to go into the oven)

After 15 minutes take the pan out of the oven and stir/flip the oats with a flat spatula. Put it back in the oven for 15 more minutes.


(Above photo is granola mix after 15 minutes in the oven)Take the granola out of the oven again and stir.

(Above photo is granola after 30 minutes, some dark bits and perfect for me)
Depending on your personal taste you can stop now. If you want it darker, continue cooking in 5 minute intervuls instead you reach your desired doneness.

Prep time: 2-5 minutes  Cook time: 30-40 minutes Serves: 4 cups
allergies: honey***, oats**
**Can be gluten-free if you make sure you purchase gluten free oats!
***vegan friendly if you it without honey, maple syrup instead.

And you’re done! See how easy that was. You now have a healthy breakfast treat that costs next to nothing to make and little time spent. A traditional basica granola in a health food store costs $4.99 a pound, YIKES! However, this granola only cost me :

Oats: 53¢
olive oil: 25¢
salt & Sugar: 5¢
vanilla (homemade): 5¢ (store bought would be more like 40¢)
honey: 45¢
Water: free (my water bill is paid)

If we total that up we’re looking at a grand total of….  $1.33 for 4 cups of granola. Talk about saving money. That’s an approx savings of  $8.50! Even if you add in nuts and seeds, you will still save money compared to the granola at the health food store.  Assuming you used 1/4 cup of both flax seeds and walnuts and they were organic, you’re still only looking at about 1.50-2.00 more dollars. Oh and all the above ingredients were purchased organic except my homemade vanilla (purchased many years ago before I cared about organic, and bought in bulk. I got 5 pounds for only 25.00!)

I hope you will try this easy granola and let me know in the comments what YOU would put with it. Me personally, I enjoy my granola with some unsweetened almond milk or on-top of organic Greek yogurt with fresh seasonal fruits, yum yum!

Raw Chocolate Covered Banana

So we’ve given you a basic chocolate sauce recipe, but you need more ideas? How about a kid friendly activity that tastes yummy? Chocolate covered bananas. You can stick these in the freezer for an on the go, frozen treat, a great alternative to dairy ice cream!

Ingredients:

1 medium sized banana
1 tablespoon Raw Chocolate Sauce

Directions:

Peel 1 banana, cut into little pieces or snap in half and cover with 1 tablespoon chocolate sauce, or for big batches, dip bananas into bowl of chocolate. Put in freezer for 15 minutes to firm chocolate or put on sticks and freeze for an ice cream like treat. This is a fun activity to do with children that is very delicious! Definitely try it some time!

Prep time: 1-15 minutes Serves: 1
allergies: cocoa (cacao), coconut oil, honey***, banana
Raw friendly, and ***vegan friendly if you make chocolate sauce without honey

Raw Chocolate Sauce

Everyone likes chocolate right? Well typically you wouldn’t associate chocolate with healthy food however, this raw food chocolate sauce is fantastic and healthy, especially when compared to the bottled chocolate sauce sold in grocery stores these days. If kept in a glass jar or air-tight container, it will keep very easily for 2 or more weeks in the fridge however, I’ve not had it last that long before (gets eaten too fast!). Use agave for vegan version or use maple syrup for vegan nonraw version!

Ingredients:

1 cup honey or agave
1 cup raw cocoa (cacao) powder
7  tablespoons coconut oil (warmed in a jar sitting in hot water)
1 pinch salt (optional)
1/4 cup water (use more if you don’t want it to turn solid)

 

Directions:

Put all your ingredients in a bowl and mix with hand mixer OR put into blender, and blend until smooth. This recipe is so simple, a child can do it. (see video for proof!)

That’s it! Super easy, store in tight fitting container or glass jar for 2 or more weeks, good luck having it last that long.

 

Makes 2-3 cups
Prep time: 5 mins Serves: 32-40 (1tablespoon)

allergies: coconut oil, honey, chocolate
Raw food friendly, substitute agave or any other sweetener+water for vegan friendly.