With blueberries in abundance at the moment (in North America), I couldn’t resist overusing them in this simple cornbread muffin recipe, using both almond flour and coconut flour.
Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow.
Here’s a savory take on biscotti. They’re crunchy, salty, and have a subtle aged-cheese flavor.
Want a seasonal biscotti? I gotcha covered.
I’ve been wanting to whip up a reliable chocolate cupcake recipe using almond flour.
For those following a grain-free lifestyle, such as SCD, here’s a new book, and a recipe for popcorn shrimp from page 270 in the book.
Here is an illustration of my recipe for almond flour waffles by a talented graphic designer.
Mustard herb roasted chicken pieces make for tender meat, with a crispy outer edge.
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.
|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|