Ingredients (for 4 people):
4 large apples (core removed)
a couple of handfuls of raisins
2 tbsp shredded coconut
a handful of cashews (I used halves and broke them into pieces)
2 tbsp of the cream of the top of a can of coconut milk
1 tbsp cinnamon
Preheat oven to 350F.
Mix all the ingredients together and stuff them into the apples. Bake apples for 40 to 50 minutes.
You can sweeten them with honey or syrup if you like. But it tastes great without the added sweetener as well. And for me it hit the spot when I had a craving for something sweet.
1/2 cup honey
1 cup almond flour
2 tbsp coconut flour
5 tbsp coconut coconut oil (melted)
1 tsp baking powder
Preheat oven to 340F (or 170C).
Combine eggs and honey in a bowl and mix with an electric mixer until well combined and fluffy.
In a separate bowl mix almond flour, coconut flour, and baking powder, add to wet ingredients and mix well. Now add the melted coconut oil and mix again.
Peel and take out cores of two apples, cut them into small, thin slices, and mix them into your batter.
Now pour the batter into the baking pan (I used a 9” springform) and bake for 30 minutes, cover with aluminum foil and bake for another 10 minutes. Done!
Let it cool for a while. We tried it when it was still slightly warm. Lots of caveman-ish moaning and grunting going on for sure! :) Enjoy!!
You can double up this recipe, and add cinnamon and raisins. After baking for 45 minutes, cover with aluminum foil and bake at 350F for another 45 minutes, or until a toothpick inserted comes out clean.
1 1/2 cups almond flour
4 tbsp butter
2 tbsp honey
4 cubes of “Baker’s” baking chocolate
1/3 cup coconut oil
1 little bag of gelatin
Mix almond flour, butter, and honey into a thick dough for the crust. Grease 8 forms of a whoopie pie pan with coconut oil and press the dough thinly into the molds. You can see on the picture how thin the crust really is. Bake at 340F for about 10 minutes. Let them cool off for about 10 minutes, so the puffiness goes down.
In a saucepan over medium low heat mix the chocolate, coconut oil, and honey and stir to combine. Let it come to a light boil and add the gelatin. Stir for a couple of minutes. Now pour the chocolate to the rim into the molds. Chill in the fridge.
I recommend chilling them for a couple of hours before trying to remove them. I made the mistake of trying to remove them about a half hour after making them. They were NOT DONE. ;) So I waited a bit longer, and that finally did the trick.
They were delicious and quickly devoured by all!
Not only did my own children approve of this recipes, but the whole group of kids we had over for Halloween last year. This stuff is good! And good for ya!
a handful of carrots
1 acorn squash
1 clove of garlic
2 cans diced tomatoes
1 mason jar of chicken or beef stock
2 lbs ground beef
paprika, cumin, chili powder
Warm up the squash and carrots any which way you like. If you are not opposed to microwaving, it will take a fraction of the time you spend doing it otherwise, but I know, microwaving is not ideal. Scoop the squash out of the skin. Dice all vegetables into bite sized pieces and toss them into a hot pan with some bacon grease or butter or coconut oil.
Add the canned tomatoes, and cook everything for a few more minutes. Now add everything to a food processor or blender (I used my Magic Bullet), and process everything until it’s a thick veggie sauce/soup.
Brown the ground beef thoroughly and season with salt, pepper, and paprika.
Add all ingredients into a slow cooker, pour in the chicken or beef stock, and season as you like. Not all kids are into cumin, so you could leave that out. You’ll know your kids best. As I said before, none of the kids were aware of all the great stuff in this chili (although I did tell my own kids later and they thought that was awesome!).
You’ll want to cook your chili in the slow cooker on LOW for about 3 to 5 hours. Bon appetit!
1 cup plus 2 tbsp butter
1 cup coconut palm sugar
3 cups almond flour
3 tbsp tapioca flour
1 swish of vanilla extract
1 heaping tsp baking powder
4 egg yolks
4 egg whites
2 lbs or so rhubarb
1 more cup coconut palm sugar
Preheat oven to 380F.
Peal rhubarb and cut into half inch pieces.
Mix soft butter, coconut palm sugar, almond flour, tapioca flour, vanilla extract, baking powder,2 eggs, and 4 egg yolks in a mixing bowl until it becomes a nice dough. Spread on greased cookie sheet or (or a lined cookie sheet… I have one of those silicone liners) and cover with the rhubarb pieces. I happened to have some strawberries left, that I cut up and put in the cake as well. Bake the cake for about 25 to 30 minutes. The edges will start turning brown. That’s how you know it’s ready to come out.
In the meantime beat the egg whites. After a minute or so, slowly add 1 cup coconut palm sugar. Beat until stiff peaks have formed. Spread this mixture evenly on the cake, then bake for another 10 minutes or so. Watch out, the egg white mixture will turn brown if you bake it too long, so you want to keep an eye on it.
You can make this cake on a cookie sheet, or with two springforms if you’d like it to look a little more formal. :) Also, the cake does taste best on the next day… if I say so myself!
Preheat oven to 350F.
In medium saucepan melt coconut oil and cocoa powder.
Mix eggs, honey, and vanilla with electric mixer until well combined and fluffy. Add in coconut oil/cocoa powder and keep mixing. Add coconut flour and mix until you have a smooth batter. (The batter for these is going to fairly liquid!) Grease 8×8 pan, pour in the batter and bake for 30 to 35 minutes. Let cool in pan before cutting.
If you like your brownies gooey, you’ll want to take them out between 30 and 32 minutes. It really depends on the actual heat of your oven. Mine are done at 32 minutes. At 35 minutes I don’t like them anymore. But you can experiment.
These brownies freeze well. So, if you have a real sweet tooth, simply freeze most of them and just keep some out.
About two years ago, I read a Facebook post by a guy I followed and whose opinion I valued. He made a statement that sugar addiction is nothing but a fraud, and that sugar is sugar is sugar, no matter where that sugar comes from. I was amazed at his words, and I was determined to believe him. I wanted him to be right about this, because it would mean that I wasn't really an addict. So I asked the guy a few questions. I wanted to know more about what he said and why he said it, which unfortunately led to him very rudely telling me that if I questioned his authority, I may want to unfollow him. Of course, I did. If you ask me to leave, who am I to stay?
In the meantime, I've done a lot of research, read countless articles online and on paper. I've had a number of conversations with nutrition professionals, and an overwhelming amount of people confirmed that I wasn't off in my belief, that sugar addiction actually does exist.
All science talk aside (for scientific research, please google sugar addiction, and you will be offered 9 million results!), I have first hand experience in this department! I am a huge skeptic (thanks, husband) and I want to see evidence for claims. But in this case, all I need to do is take long, hard look at myself.
Hello, my name is Ute, and I am a sugar addict. I come from the country of Milka chocolate, bordering the country of Lindt chocolate. I grew up on some of the best chocolate the world has seen. Milk chocolate, that is. Not dark, 86% chocolate. I'm talking about the sweet, creamy stuff, that melts in your mouth. I grew up on bread with butter and sugar sprinkled on top. I grew up on Nutella! I have a sweet tooth that has caused me nothing but trouble.
Biologically speaking, sugar and sugar may be the same, but the truth still remains, that a homemade brownie with raw honey as an ingredient and a bar of German chocolate do not have the same effect on me. Once I crack open a Milka bar, I have to eat the whole thing. I can't help it!
A small square of my brownies, however, will do just fine as a snack with my afternoon tea. I don't need more. I don't need more than one apple, one handful of blueberries, one orange. All of these fruits also contain sugar.
The difference is, my body recognizes real food as food! It doesn't recognize refined, white sugar as food. It sees it as a drug.
I am not proud of this addiction. I hate hiding the wrappers of chocolate bars from my family, because I am ashamed that I ate the whole thing in one sitting. The sad truth is, that I cannot eat any sugar at all. Once I open that door, I will lose all control. Alcohol addiction is real. Tobacco addiction is real. And sugar addiction is, too.
Check out my website for the RESTART Sugar Detox 5 week class. New classes will start every month. http://realfood4.me/classes.html