Tag Archives: gluten-free

Paleo Chocolate Cupcakes with Coconut Cream Pumpkin Spice Frosting

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These are amazing!blog pumpkinchococupcake1

Ingredients
For the Paleo Pumpkin Spice Frosting
  • 1 cup canned coconut cream/milk, full fat, refrigerated overnight (I used 1 can)
  • ¼ heaping cup canned pumpkin or pulp from roasted pumpkin
  • 3 Tbsp pure maple syrup
  • 1 tsps vanilla
  • ½ tsps apple cider vinegar
  • pinch sea salt
  • a few dashes of cinnamon to taste and some to sprinkle on the cupcakes
  • a few dashes of pumpkin pie spice to taste
  • a few dashes of cloves to taste
  • Coconut palm sugar to sprinkle on the cupcakes
For the Paleo Chocolate Cupcakes
  • 1 cup of blanched almond flour, sifted
  • 1 tablespoon of coconut palm sugar
  • ½ teaspoon of baking soda
  • pinch sea salt
  • a few dashes of cinnamon
  • 1 cup of enjoy life mini chocolate chips
  • ½ cup of full fat canned coconut milk, room temperature
  • ¼ cup of organic palm shortening or coconut oil, melted
  • ½ tsp vanilla
  • 2 eggs, whisked
Instructions
  1. To make the frosting: In a tall cup or bowl, put the hardened layer of coconut cream/milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients.
  2. Use an immersion blender or hand mixer to combine and whip the ingredients together. Add more spices if needed to preferred taste. Put in the refrigerator uncovered to thicken for 30 minutes or longer while you make your cupcakes.
  3. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners
  4. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside.
  5. In another medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. Stir consistently until completely melted. Remove from heat.
  6. Stir in the melted organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
  7. Now fold your dry ingredients into the melted chocolate mixture until completely combined.
  8. Pour batter into the cupcake liners or pan and fill about ⅔ full, they will rise slightly when baking.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Let completely cool before frosting. To frost, transfer the frosting to a decorating bag and use desired tip. Garnish with a sprinkling of cinnamon and coconut palm sugar and enjoy!

Source and inspired by PaleOMG.com

dit-elle-Esther

Paleo Pumpkin Pancakes

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Pancakes for breakfast, lunch or dinner! These high protein cakes will fill you up AND leave you energized!

Blog Coconut Flower Pancakes

Makes about 6 pancakes

Ingredients

  • 3 Eggs
  • 1/4 cup pumpkin puree (canned pumpkin)
  • 2-3 Tbsp butter or coconut oil + extra for cooking
  • 1 1/2 tsp honey or agave nectar (I tried each of these in a batch and both were equally good – honey is a little sweeter)
  • 3 Tbsp coconut flour
  • 2 tsps cinnamon
  • 1/2 tsp baking powder
  • Dash of sea salt
  • 1/4 cup coconut milk and water as needed to adjust batter consistency

Instructions

  1. Whisk together eggs, melted butter, milk, honey or agave, and sea salt
  2. Mix baking powder and coconut flour and add to the wet ingredients while whisking
  3. Heat butter or coconut oil in a skillet on a medium heat
  4. Spoon batter into pan and a note of caution, coconut flour and coconut oil both brown quickly, so watch these careful and cook on low heat, with a lid helps! Carefully flip to cook on each side.
  5. Serve with fresh fruit or berries

dit-elle-Esther

Rosemary shortbread

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These are kind of amazing!Shortbread

Ingredients

  • 2 3/4 c brown rice flour
  • 1/4 teaspoon salt
  • 1 c coconut oil
  • 1 c maple syrup
  • 1 tsp vanilla extract
  • handful of fresh rosemary, leaves removed from stalks
  • handful of white sugar for sprinkling on top (optional)

Directions

  • Preheat oven to 375*
  • With a stand mixer with paddle attachment combine oil, syrup, salt and vanilla until well mixed
  • With mixer on low speed, add flour a little at a time until well mixed
  • Spread batter evenly into parchment lined 9 x13 baking dish
  • Sprinkle on fresh rosemary and pat down a bit or roll over with rolling-pin. Then sprinkle on sugar.
  • Bake until edges harden slightly, about 15 min. While dough is still hot, cut with a knife into desired size pieces, easily makes ~24 squaresdit-elle-Esther

Buckwheat pancakes

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Buckwheat pancakes for a rainy Sunday morning in Seattle, topped with butter and maple syrup makes for a cozy and delicious breakfast! buckwheatPancakes

Buckwheat is an interesting ‘non grain’ (yes, it’s gluten free!). It’s a plant cultivated for its grain-like seeds, and also used as a cover crop. Per Wikipedia, despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.

Ingredients

  • 1 c buckwheat flour
  • 1 c buttermilk or Greek yogurt (+ water to thin it out)
  • 1 egg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp melted butter
  • Butter or other fat for cooking

Directions

  • Mix flour, baking soda and baking powder together
  • Whisk egg with buttermilk and butter
  • Mix dry ingredients with liquid and mix well
  • Ladle batter onto hot griddle
  • Serve with butter & maple syrup

Super mom tip: Unused batter can be refrigerated for several days if you don’t want to make it all into pancakes at once. Better yet – make it all into pancakes and then store those in the fridge or freezer for an easy snack – toast or microwave until hot, add butter and your favorite toppings and go!

dit-elle-Esther

Tomato salad

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It’s tomato season in Seattle.. the late summer sun is warm and ripening the tomatoes on the vine. Fresh, warm tomatoes drizzled with olive oil.. the taste and smell is reminiscent of an Indian summer. I used heirloom tomatoes in this salad, but any good ripe tomato variety would work. Love tomato season!IMG_6073

A most delicious tomato salad is perhaps  the simplest one..

Ingredients

  • Tomatoes, sliced
  • Olive oil
  • Salt & pepper
  • Basil for garnish

Directions

  • Arrange tomato slices on a plate
  • Drizzle with olive oil
  • Sprinkle with salt & pepper
  • Serve at room temperaturetomatosdit-elle-Esther