1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in persimmons.
5. Place batter in paper lined muffin tins.
6. Bake in preheated oven for 20-25 minutes.
7. Cool and frost.
Makes 12 muffins
Persimmon Cream Cheese Topping:
Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with cane sugar.
Preheat oven to 350 degrees. Grease cookie sheets with coconut oil.
Mix together flour, baking powder and salt and set aside.
Cream together butter, coconut oil and sugar. Add eggs one at a time, add vanilla. Add almonds followed by flour mixture, 1/2 cup at a time.
Roll dough out between 2 sheets of wax or parchment paper and cut into circles. Cut a smaller circle in half of the cookies.
Transfer to prepared cookie sheets and bake for 12 minutes, or until lightly browned. Move to wire racks to cool.
When completely cool, assemble. Place a small dollop of fruit spread on the cookie without the hole and cover with a cookie with the hole. Dust powder sugar over the top (optional).
Preheat oven at 350. Grease a 10x15x1 inch jelly roll pan generously with coconut oil.
Cream butter and cream cheese together; add sugar. Beat in eggs one at a time. Blend in flours and salt. Spread in prepared pan.
Bake cake for 20 minutes. Immediately after removing from oven spoon the peanut butter/coconut peanut butter over the top. Let sit a few minutes until melted and spread evenly (if using crunchy peanut butter put back in the oven for 4 minutes till it melts enough to spread). Let set or store in the refrigerator until peanut butter/coconut peanut butter hardens.
Melt chocolate chips and spread over the peanut layer. Let sit until firm or store in the refrigerator.
Place pumpkin and spices into a small saucepan and heat gently over medium low heat, stirring constantly. Heat just until slightly warmed through.
Place the eggs and sweetened condensed milk into a bowl and add pumpkin. Whisk to combine and pour into prepared crust.
Bake for 13 minutes. Reduce temperature to 350 and bake for another 35 – 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool completely and store in the refrigerator.
In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.
* You can make your own sweetened condensed milk
with our recipe here.
Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper if you want a spicier shrimp.
Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.
Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.
This is my latest creation using our newest product: Coconut Peanut Butter! What is Coconut Peanut Butter? Coconut Peanut Butter is a wonderfully smooth and creamy blend of coconut and peanut butter; a new twist on the old favorite. I never thought the two would be such a perfect match, but they are! The spread is creamier then regular peanut butter and a bit sweeter too.
These delectable little candies are a great addition to any Christmas cookie and candy plate! They’re rich, creamy and very much a candy. They just melt in your mouth! Hence the name: Meltaways. The pretty, creamy peanut butter and coconut swirls go round and round, just begging you to bite into them. Even non coconut lovers will find them hard to pass up, and peanut butter lovers will find them irresistible.
The problem is they’re addicting. I mean addicting. They’re dangerous. If you have a wild sweet tooth you’d better watch it around these little candies. Give them away, freeze them until Christmas time, hide them in the back of the refrigerator, make them only once a year, or make sure you’re not the only one eating them. Just don’t let them keep staring at you from their pretty perch on the serving plate.
Next time I make these I’ll add more Coconut Peanut Butter. I used about 1/4 cup per ball of “dough” but next time will probably use about 1/3 of a cup or more. If you use more then 1/4 cup, I’d recommend sticking the whole round into the refrigerator to firm up a bit so that the spread doesn’t all ooze out during the rolling. After it’s firmer, take it back out and roll it up. After that, judge whether you need to stick it back in before slicing. I didn’t refrigerate before rolling the dough into a log so I refrigerated it after it was rolled up and then sliced it after 10 minutes of chilling time.
So that’s that! Be sure to order a jar or two of the new Coconut Peanut Butter so you can make these wonderful little candies yourself! They truly are a must try. They’re rich, creamy, coconutty, peanutty, melty, gluten free and no bake. Can it get any better then that?
Combine all ingredients except Coconut Peanut Butter until a soft but not sticky dough forms. Divide into two balls.
Roll each ball out into a 6 inch circle (or desired size) between two sheets of wax or parchment paper. Spread with at least 1/4 cup coconut peanut butter. Add more if desired. If you used about 1/3 cup of Coconut Peanut Butter or more, refrigerate un-rolled round for about 5 minutes, or until firmer.
Roll dough spread with Coconut Peanut Butter up into a log. Refrigerate for 10-15 minutes or until firm enough to slice.
Take logs out and slice into 1/2 inch pieces. Keep refrigerated.
Life without gluten can be full of obstacles and variations, but that shouldn’t mean you have to settle for something less.
Take cake for an example. Gluten-free cakes will never be as good as the wheat ones, right? WRONG! I myself am not gluten intolerant, but I do know what it’s like to have to give something up because it’s not healthy and try to find an alternative. I don’t like to settle for something less; for me taste is a very close second to healthy.
My biggest goal in producing gluten-free recipes is “foolproof-ness.” Cake was a big one, and I was eager to try it. This was right about the time that I was really getting into my little coconut flour frenzy and trying to come up with as many recipes as possible for the product. Cake was something I hadn’t tried yet, but I was ready to start experimenting.
The first thing was ideas. I wanted to do a yellow and chocolate cake, but decided on the chocolate first. I found a chocolate cake recipe I liked, and began the long process of taking it apart, adding, taking away, testing, testing, testing. By the time I was done it was a totally different recipe. It was by far the longest time I ever spent developing a recipe; even longer then my Coconut Flour Brownies. I tried, and tried again. Each time there always seemed to be something wrong with it. The biggest issue was the dryness. It always seemed too dry. The more I experimented, the more the amount of eggs grew. Soon they had reached a rather alarming amount, but by that time I finally had the perfect gluten free chocolate cake.
It was moist, fluffy, chocolaty, and perfectly foolproof. Many times I’ve made them for company dessert (many with little kids by the way) and unless I told them they were gluten free they would’ve never known or suspected and would’ve just kept on happily wolfing it down.
No, no, seriously. It’s really that good. If you make it, follow the recipe exactly and please don’t change a thing and then tell me it doesn’t work. It really does work. The eggs are the most important part, and they definitely cannot be changed.
While you’re mixing the eggs and butter together, don’t panic if the butter separates into little sesame seed shapes. That’s normal, and doesn’t bother anything at all. I also recommend having the butter still just a tad bit cold, not near melting point.
This recipe can be made as a 2, 8 inch layer cake, a 9 inch layer cake, or cupcakes. I like to use a buttercream frosting for this cake but pretty much anything that goes with chocolate will be good on this.
If any of you try the recipe, please feel free to let me know how you liked it. đŸ™‚
Gluten Free Coconut Flour Chocolate Cake
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.
In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops.
Bake in preheated oven for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.
Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Frost cake with peppermint frosting or frosting of your choice.
Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.
