Toasted Coconut. Can there be anything better? These WERE going to be Almond Joy bars, although they all got eaten before I got the chocolate on them, lol
- One can sweetened condensed milk
- 2.5 cup unsweetened coconut
- dark chocolate (Belgian ideally). chips, chunks, or whatever you have on hand.
- nuts – Almonds for Almond Joy bars
Toast your coconut in a 350° oven for about 10 minutes, then mix into your milk until the coconut is fully coated.
Press a small spoonful of your coconut mix into the bottom of your perfect petites (https://danakayal NULL.epicure NULL.com/en/product/1004231) pan, add nuts
Layer more coconut mixture and press down.
Bake for about 12 minutes at 350.
Once bars are cool dip in melted dark chocolate. All mine disappeared right away!
Want to enjoy as a cookie instead? Check out this recipe (http://www NULL.momontimeout NULL.com/2016/07/almond-joy-cookies-just-4-ingredients/)!
Only 2 ingredient Good Food Real Result Soft serve chocolate banana ice cream! Freeze your bananas in chunks, add to your food processor with 1 tsp of Chocolate Truffle Dip Mix per banana. It will at first look like oatmeal. Keep blending. You’ll soon have a glorious concoction. It re-freezes well too!
Three ingredient oat pancakes (my daughters fav recipe for years now) made into muffins.
1/4 cup of oats
I added Chai spice to mine.
Whip in Magic bullet and bake in Silicon Muffin cups 10-15mins until fully cooked.
I served mine with 1/2 cup Greek yogurt blended with a spoonful of frozen mixed berries and sprinkled with Epicure’s Summer Berry Dip.
I love Chili Con Queso although just can’t make it with Velveeta anymore, I needed it way more authentic! The color in this comes from the red onions and tomato’s cooking down with the seasonings. All my cheeses were white, if you have an orange cheddar you’ll have more color.
- 2 Tbsp Butter
- 1/2 red onion, diced
- 3 romas or 2 handfuls of cherry tomatoes, diced
- 2 Tbsp Epicure Cinco Peppers (could sub Poco Mix)
- 3 Cloves of Garlic
- 2 tsp of Epicure’s Hummus (or 1 tsp of Cumin)
- 1 Tbsp Epicure’s Nacho Cheese mix (optional)
- 1/2 cup Milk
- 1/3 cup chopped Cilantro
- 1/2 cup cream cheese – use 1 cup shredded Asadero if you can find it!
- 1 cup Monteray jack, shredded
- 1 cup extra sharp Cheddar (I used a white cheddar)
- 1/2 cup sour cream
- A few grinds of Epicure’s Chili Garlic Sea Salt
Melt your butter in a frying pan, add in onion, tomato & Cinco peppers. Cook on med at least 5 mins, until onion is translucent & the mixture tightens up. Add garlic, hummus (or cumin), Nacho mix and cook for another minute. Add milk & cream cheese and stir until melted. Turn heat to low and add shredded cheeses and stir until melted. Add sour cream and salt. Enjoy with Tortilla chips & raw veggies, esp broccoli
I cannot wait to get Against All Grain – I’ve asked the kids to get it for me for Christmas, lol. Danielle has amazing recipes on her website and I adapted this one a little. I’d made it for muffins this morning and they were gobbled in minutes, so I then tweaked and made them as donuts tonight. It made 12 regular & 12 mini muffins…
48 mini donuts – check out these stats!
- Only 3 Tbsp of Oil (of course Coconut Oil!)
- No refined sugars
- High Protien
- High Fibre
If this is your first time making a grain free treat you need to realize it won’t be the same texture as wheat or other grain baking. It’s often painfully dry or awkwardly moist. Danielle is a genius and her baking bridges that gap nicely.
- 3 tbsp honey (I used creamed honey since that’s what I had on hand)
- 1 tsp Epicure’s vanilla
- 2 tbsp coconut oil (plus 1 tbsp to grease your molds)
- 4 eggs, room temperature
- ½ tsp apple cider vinegar
- ½ cup coconut flour
- ¼ cup blanched almond flour
- ½ tsp Epicure’s Chai Seasoning (or Cinnamon or Fruit Crumble Topping)
- 1 tsp baking soda
- ½ tsp salt
- 3 overly ripe medium sized bananas (we’re talking big brown spots)
- ¼ cup milk (I used coconut, but almond works well too)
- ¼ cup Epicure’s Dark chocolate chips – I used all mine up in the muffins so had none to include
For the Streusel
- ¼ cup pecans
- 1 tbsp Coconut Sugar
- 1 tsp Epicure’s Chai Seasoning
- 2 tbsp Epicure’s chocolate chips (I left this out on the donuts since I had none)
- Preheat your oven to 425 degrees. Melt your Tbsp of Coconut Oil and brush it into your Donut Molds.
- Using a paddle attachment in a stand mixer, cream together the coconut oil, honey, and vanilla until is light and fluffy.
- Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.
- In a separate bowl, combine the flours, chai seasoning, baking soda and salt.
- Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary. I turned the mixer on and and dropped in a small scoop of dry ingredients and let it mix a minute before adding another one.
- Mash the bananas and the milk in a bowl until it has reached a similiar consistency to baby food. Fold the banana mixture into the batter and the chocolate chips if you’re using them.
- Spoon the batter into a piping bag or ziploc baggy with the corner cut out. Pipe into your Donut Mold.
- For the streusel topping, chop the pecans, coconut sugar (or honey), and chai spice in a blender or food processor until finely chopped. Mix in the chocolate chips, then sprinkle the mixture over the muffins.
- Bake for 12 minutes, until the tops have browned lightly and a toothpick comes out clean.
Store anything made with coconut flour in the fridge for 3-4 days or the freezer for 3-4 months.