Desserts · Vegetarian

Grain-Free Pound Cake (nut-free)

 

 

It’s called pound cake because it originally was made with one pound of butter, one pound of eggs, one pound of sugar and one pound of  wheat flour. I kept the eggs and got rid of everything else, without compromising its taste or its dense texture.

I baked this grain-free pound cake for my daughter’s birthday and it was a total hit! It makes a small cake, but you can double the recipe and increase the baking time

 

Ingredients:
6 eggs
1/2 cup of coconut flour
12 dates
1 tbsp of vanilla
1/4 tsp of baking soda
1/4 tsp of baking powder
1/2 cup of coconut oil
1/4 tsp of sea salt

Preparation:

  • Pre-heat oven to 350
  • Using an immersion blender, food processor or regular blender mix all ingredients together, except the coconut flour, until dates are dissolved.
  • Mix in the coconut flour.
  • Pour batter into a well-greased bread loaf baking pan or a 7.5 inch round baking pan.
  • Flatten the top using a spoon or moist hands
  • Bake for  40-45 minutes, or until you can stick a knife in the cake and comes out dry.
  • Let cool, remove from mold, eat as is or decorate with vanilla cream frosting or your favorite frosting

For other cake ideas try my strawberry vanilla birthday cake or my watermelon cake
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Grain-Free Pound Cake
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Ingredients
  • Ingredients:
  • 6 eggs
  • 1/2 cup of coconut flour
  • 12 dates
  • 1 tbsp of vanilla
  • 1/4 tsp of baking soda
  • 1/4 tsp of baking powder
  • 1/2 cup of coconut oil
  • 1/4 tsp of sea salt
Instructions
  1. Pre-heat oven to 350
  2. Using an immersion blender, food processor or regular blender mix all ingredients together, except the coconut flour, until dates are dissolved.
  3. Mix in the coconut flour.
  4. Pour batter into a well-greased bread loaf baking pan or a 7.5 inch round baking pan.
  5. Flatten the top using a spoon or moist hands
  6. Bake for 40-45 minutes, or until you can stick a knife in the cake and comes out dry.
  7. Let cool, remove from mold, eat as is or decorate with vanilla cream frosting or your favorite frosting

 

Breakfast · Vegetarian

Banana Scramble

 


I know that the words “banana” and “scramble” don’t go well together, but this recipe will definitely surprise you. It tastes like banana bread pudding more than a scramble, so it can be eaten as breakfast or dessert.

 

Ingredients:

1 tbsp of coconut oil
1 medium size, very ripe banana, mashed
1 egg
2 tbsp of almond meal or 1/2 tbsp of coconut flour *
1/2 tsp of cinnamon
1/2 tsp of vanilla
1 1/2 tbsp of raisins

Preparation:

  • Heat the coconut oil in a skillet.
  • Whisk all the rest of the ingredients together and pour into the skillet.
  • Wait until the bottom browns a little bit before scrambling the dough, scramble a couple of times, wait for it the brown, scramble again, wait for it to brown and repeat until it is fully cooked. The trick is to let the banana caramelize before you start scrambling it.
Banana Scramble
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 tbsp of coconut oil
  • 1 medium size, very ripe banana, mashed
  • 1 egg
  • 2 tbsp of almond meal or 1/2 tbsp of coconut flour *
  • 1/2 tsp of cinnamon
  • 1/2 tsp of vanilla
  • 1 1/2 tbsp of raisins
Instructions
  1. Heat the coconut oil in a skillet.
  2. Whisk all the rest of the ingredients together and pour into the skillet.
  3. Wait until the bottom browns a little bit before scrambling the dough, scramble a couple of times, wait for it the brown, scramble again, wait for it to brown and repeat until it is fully cooked. The trick is to let the banana caramelize before you start scrambling it

 

*This recipe works a lot better with almond flour.

Breakfast

Almond Flour Pancakes


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Way tastier than regular pancakes and a little more dense… It’s like eating cake for breakfast!

Ingredients:

3 eggs
1 1/2 cup of almond flour
1/2 to 3/4 cup of water
4 dates
1/2 tsp of baking soda
Pinch of salt
Coconut oil for cooking

Preparation:

  • Blend all ingredients together until dates are dissolved.
  • Heat a skillet or griddle to low-medium heat.
  • Melt some coconut oil and pour some batter making 3 inch pancakes.
  • Flatten out a little using the back of the spoon.
  • Once the top starts to bubble, turn and cook until the center is fully cooked.

Makes about 10-12

Eat by  themselves or top with almond butter, fresh berries or date paste

The trick is to make them small so they are not hard to turn and cook them on low heat.

Appetizer · Desserts

Rawtella

Finally! A guilt-free, healthier Version of Nutella made with nutritious ingredients.

Raw cacao is  rich in antioxidants, iron and magnesium; hazelnuts provide healthy fats, fiber and iron and dates are also filled with lots of nutrients, making this the perfect treat.

Ingredients:

3/4 cup of raw hazelnuts
18 dates
1/4 to 1/2 cup of vanilla almond milk or water
1/4 cup of melted cacao butter **
1/4 cup + 1 tbsp of raw cacao powder

1/2 to 1 tbsp of raw honey

Preparation:

  •  Run hazelnuts   in a food processor until finely ground, almost to a butter consistency
  • Add the dates one by one and the raw cacao and continue to blend until a paste is formed
  • Add the rest of the ingredients and blend until smooth. For softer consistency add more almond milk or water.

**be careful not to over heat the cacao butter, I put it in a small bowl and placed it over warm/hot water

Store in refrigerator
makes about 2 cups

Breakfast · Drinks

Almond Milk Recipe

Homemade Almond Milk
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Never, ever, EVER buy almond milk again, this one is so easy to make and so much tastier than the store-bought; every time I give this recipe out people are amazed by how simple it is. To make it more cost-effective I wait for almonds to be on sale, I buy 10+ pounds at the time and store them in my freezer.
Make the vanilla version of it, unless you are using it to cook salty dishes.

Ingredients:

1 cup of raw almonds, soaked in water overnight , rinsed and drained
4 cups of water
Dash of salt

*For vanilla almond milk add 4-8 dates and 1-2 tsp of vanilla extract

*For chocolate almond milk add 8-12 dates and raw cacao powder to taste

Preparation:

  • Blend all ingredients together for about 2 minutes until white and creamy.
  • Strain in a nut milk bag, a fine mesh strainer or several layers of cheese cloths. ( the nut milk bag makes it much faster and easier)

Save the almond paste in the strainer, spread over a cookie sheet, and dry using a dehydrator or an oven on it’s lower heat setting.Grind in a food processor and use as almond flour. Because the almonds will lose some flavor and fat in the process, mix with regular almond flour.

Makes about 4.5 cups of almond milk

Breakfast · Desserts

Banana nut grain-free muffins

When I started my gluten-free diet, I realized that those gluten-free breads, treats and baking mixes are filled with questionable ingredients… as a general rule I do not eat things with ingredients I can’t pronounce or I wouldn’t normally keep in my pantry.

So here is a gluten-free treat made with real food.

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Ingredients:

1.5 C Almond Meal
1 tsp baking soda
3 very ripe bananas
Dates to taste…. I used about 12
2 tsp Cinnamon
3 eggs
1 tbsp of vanilla extract
2 tbsp Almond Butter
1 cup of chopped Walnuts

Preparation:

  • Heat oven to 375 degrees.
  • Blend all ingredients together except for almond flour and walnuts.
  • Transfer to a bowl and mix in the rest of the ingredients..
  • Grease muffin molds of line with cupcake paper liners, pour batter and bake for 20 minutes or until you can stick a knife in them and the knife comes out dry (it will be oily but with no lumps of dough).

These muffins don’t raise as much as the wheat flour ones, so fill the mold a little more that you normally would.
They freeze well, so keep some in your freezer and bring along to birthday parties or any other situation where you might be tempted to indulge in less than healthy choices.