Here’s a recipe for ghostly chocolate cupcakes.
I’ve combined two great muffins into one: pumpkin cinnamon bun muffins.
Gather your ripe cantaloupes and honeydew melons. Melon sorbet is a simple, thirst-quenching treat.
A raw blueberry cheesecake tart—perfect for making cheesecake bars.
I’ve seen a lot of Kind bar replica recipes lately, which kicked me into working on a replacement for my old granola bar recipe, which was desperately in need of an update.
My kick this week has been creamy orange ice pops using coconut milk. With all the turmeric in my life these days I find my eye drawn to all things yellow and orange.
Quite often I start off the day with a bowl of yogurt. It has a smooth, creamy texture, making it easy on the waking digestive system. And I like the shot of probiotics.
Last August, in the middle of writing the coconut flour cookbook, I finally bought a waffle cone maker! I’ve been wanting one for years and after seeing Caitlin’s waffle cones, I took the plunge. What took me so long? Geez.
Well, I asked for it and I got it. I have enough ice cream flavor ideas for at least the next two years.
|1 tablespoon||3 teaspoons|
|1/4 cup||4 tablespoons|
|1 cup||8 ounces|
|1 teaspoon||5 ml|
|1 tablespoon||15 ml|
|almond flour||1/2 cup||48 g|
|coconut flour||1/4 cup||26 g|
|honey||1/4 cup||85 g|
|honey||1 cup||12 ounces|
|maple syrup||1/4 cup||81 g|
|maple syrup||1/4 cup||59 ml|
|butter||1/4 cup||55 g|
|butter||1/2 cup||8 tablespoons|
|cocoa||1/4 cup||22 g|
|chocolate chips||1 cup||6 ounces|
|chocolate chips||1 cup||160 g|
|olive oil||1/4 cup||54 g|
|olive oil||1/4 cup||2 ounces|
|coconut oil||1/4 cup||52 g|
|Parmesan, grated||1/4 cup||20 g|