I’ve been wanting to whip up a reliable chocolate cupcake recipe using almond flour.
I’m all over ancho chile peppers. I purchase them dry, toast them, and then grind them up into a powder to sprinkle on all kinds of things.
Here’s a recipe for ghostly chocolate cupcakes.
I’ve combined two great muffins into one: pumpkin cinnamon bun muffins.
Cashew banana yogurt using your favorite probiotic, from Gena Hamshaw.
Cold sesame noodles, zucchini style.
Delicious scones made with just coconut flour. This recipe hails from the Healthy Coconut Flour Cookbook.
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.
|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 tbsp|
|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|