Tag Archives: almond flour

Coconut Lime Macaroons

So I mentioned to save those six egg whites from the Sour Cherry Grand Marnier Creme Brulee, but it’s taken a while to post a recipe.  But that seems to be life.  I’ve been in a post New Year’s state making lists of what I value, writing up a personal mission statement and embracing how life is so good.  In July I was dredging through the seas of anxiety & fear, while September came and it was more like wading.  Fear has plagued me in the past(I’m probably not the only one), and it crept up its little head again.

What I have been embracing is the present.

Looking at the little things that bring joy into my life.  Those little things when you add them all up they are exponentially greater than any fear trying to budge its way into your heart & mind.

Little things…infectious laughter of my two year old, the smile on my four year old when I pick her up from the bus, the warmth of Ben’s hand on my back, special snapshot moments with friends that remind me of heaven and sharing these little macaroons with friends while watching Anne of Green Gables.  What little things remind you of joy in this present?

A Year Ago: Grapefruit Yogurt Loaf Cake & Palace Temple & Hospitality

Coconut Lime Macaroons (printable recipe)

These little gems are perfect after you finished making the sour cherry creme brûlée, due to the leftover egg whites.  I love limes and I love coconut, so they are pretty much a great combination.  Plus, they’re a non-fuss sort of treat.

Ingredients:

6 egg whites, room temperature

1/2 cup agave nectar, or raw honey

2 cups almond flour

2 cups unsweetened shredded coconut

zest of one lime

1/4 tsp lime oil

Frosting:

1 cup powdered sugar

1/2 cup unsalted butter, room temperature

zest of 1/2 lime

juice of 1/2 lime

Directions: Preheat the oven to 350.  Line a baking sheet with parchment paper.  In the bowl of an electric mixer with the whisk attachment, whip the egg whites on high speed until the egg whites are medium peaks.  Add the agave nectar or honey and salt and whip again until stiff peaks.

In a separate bowl, combine the almond flour, unsweetened coconut, lime zest & lime oil.  Combine.  Pour 1/3 of dry ingredients into whipped egg whites and fold it into the egg whites.  Continue with remaining 2/3 (in 1/3 portions) until the wet & dry ingredients are thoroughly combined.

Using a cookie scoop (about 2 Tb), scoop dough and place on the lined baking sheet 1 inch apart.  Bake for 15 minutes (look for slightly browned parts on the top, but overall white).  Cool on the pan for 10 minutes, then transfer to a cooling rack.

Make the frosting: Sift the powdered sugar.  Add in the butter and blend it all together using a fork.  Add the lime juice & zest.  Mix until it’s creamed together.  Taste.  If you need a bit more lime taste, then add a bit more zest.

Frost the tops of cooled macaroons.  Serve and eat!

If you want to opt out with the frosting, then up the agave or honey to 3/4 cup in the macaroons.

Gluten-free Ice Cream Cone Cupcakes

Does anyone else feel like there is something altogether wonderful & magical about snow falling in the middle of the night, creating a quiet peace that is incomparable to any other? I wasn’t acquainted with this mystery in the deserts of Arizona. It wasn’t until I visited a high school friend during my freshman year Spring break in Providence, RI. It was a Friday, and all the students on the campus had left for their Spring break. Not only
was the campus and surrounding area quiet, but we soon found ourselves inside looking out to what would seem a snow globe world. Picturesque.

It reminds me of Arizona’s desert night sky. When you look up at the open clear sky, all you see is the infinite expanse of stars. Or what I refer to as “the stars beyond the stars.” Snow falling and covering the world at night creates the silence of peace beyond the silence. It reminds me of how finite I am amidst the vast accompaniment of sound. That’s a bit how I feel with every birthday celebrated, especially my kids’ birthday. This finite person, gets to relish in these moments of seeing the stars beyond the stars. Yet I get distracted or overwhelmed by the greatness of it all…the mystery. I would rather spend my time marveling and rejoicing over the unknown, the stillness of the fallen snow, or simply being given the pleasure to be still with the moment.

These moments, these treasures that I wish I could put in a locket and wear around my neck to serve as a reminder that life is worth living to its fullest.  When I see my daughters laugh and hug one another, when I see the white flag of humility waving, or when I see Veronica’s progress developmentally and she isn’t even aware she has a delay (because she sees the stars beyond the stars).  Oh how wonderful it is to look at the world like that.  I think having Ice Cream Cone Cupcakes also makes it easier for a four years old (or 30, 40, 50 yrs).

A Year Ago: Ice Cream Cone Cupcakes, Split Pea Soup, & Mustard Roasted Cauliflower

Gluten-free Ice Cream Cone Cupcakes (printable recipe)

This recipe has been adapted from my non-GF recipe.  Both are wonderful and they are a sure hit at kid’s parties and the adults like to eat them too.  A note about measuring almond flour.  I use a blanched almond flour and I scoop it out with a spoon and put it in my measuring cup.  I encourage you to use a scale, which will get the most accurate results; however, I know that is not always an option.  Do NOT scoop out with your measuring cup, because it will yield a higher weight than what my recipe requires.

Cupcakes Ingredients

  • 2 1/2 cups (180 g) almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 g) unsalted butter, room temperature
  • 1/4 cup (65 g) light agave nectar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup (170 g) whole milk
  • 1/4 cup (30 g) multi-colored confetti sprinkles
  • 12 cupcake GF sugar wafer cones

Whipped Cream Frosting

  • 1 cup cold heavy whipping cream
  • 1-2 Tb light agave nectar
  • 1 teaspoon vanilla extract

Directions

  • Preheat the oven to 350.  Place the wafer cones in the muffin pan.
  • In a small bowl, whisk together flour, baking powder and salt.  In the bowl of an electric mixer, cream together the butter & sugar until well blended.  Beat in the egg and vanilla until light.  With the mixer on low speed, gradually add half of the almond flour mixture, then the milk and then the rest of the flour mixture until well blended.  Fold in the confetti sprinkles into the batter.  Using a small ice cream scooper/cookie dough scooper, divide the batter evenly among the 12 cupcake cones.
  • Bake the cupcake cones for 20-25 minutes.  When you press lightly in the middle of the cone, they should spring back.  Let them cool on a cooling rack until they’re completely cooled.
  • While the cupcakes are in the oven.  Put your metal mixing bowl and whisk attachment in the freezer.  Allow them to get cold (about 15 minutes).  Remove the bowl & whisk attachment.  Add cold heavy whipping cream to the bowl.  Beat on high speed until stiff peaks form.  Add the agave nectar & vanilla and beat on low speed a bit more, just until they are mixed throughout the whipped cream.  If you want to add a color to it, do so now and fold it in with a rubber spatula.
  • Prepare a pastry bag fitted with a star tip.  Twist the bag right above the tip and push it gently inside the tip, in order to avoid the frosting from coming out.  Turn down the opened end of the bag one inch down.  Place the pastry bag, tip side down, into a glass.  Using a rubber spatula, fill the bag with the whipped cream frosting.  Twist the bag, in order to keep the frosting from squeezing out.  Pipe the whipped cream frosting onto the cupcakes and sprinkle with additional confetti sprinkles.

Tasty Gluten-free Chocolate Chip Cookies

I was in the children section at a bookstore with my friend Tina.  We were recalling some of our favorite childhood books.  I pulled out Cloudy with a Chance of Meatballs with nostalgic fondness.  I remember thinking how amazing it would be if meatballs fell from the sky, and as a child I daydreamed about it.  Then, there was Stone Soup, another favorite with ingredients like carrots, beef, potatoes & barley.  I never had barley at that time, but it sounded wonderful.  As I continued to pull out books there was a common theme Tina pointed out…FOOD.  She said, “Kamille, you’ve always been a foodie.”

Never gave it much thought, but I guess she’s right.  I still have my first cookbook from age 7, Mickey Mouse Cookbook with little notes inside.  One of my favorite treats is checking out cookbooks from the library.  When Tayers was born, I seriously had at least 10 cookbooks from the library (you know to read while nursing, etc).  And what is it with the fascination with Food magazines.  How many recipes does one truly need for Chocolate Cake, brownies, or apple pie?  And if you look through my recipes you’ll see that I have three different chocolate chip cookie recipes available.  So you might wonder why I’m offering you another one.  Well, I haven’t done much baking lately and I’ve been trying to eliminate wheat flour from our diet; however, I wanted to make a special New Year’s Day treat, which could be made fairly quickly.  I adapted my Superlative Chocolate Chip Cookie recipe with this one to make it a paleofied version.  As Ben said after eating one, “these are good and not just Paleo good,” meaning they don’t taste like they’re a second rate version.

A Year Ago: Quicky Sticky Biscuits

Gluten-Free Chocolate Chip Cookies (printable recipe)

I love my Superlative Chocolate Chip Cookies and these ones are even more moist, and possibly better.  This is the first time I have used coconut sugar.  It didn’t make the cookies taste like coconut either.

Ingredients:

3 1/3 cups (8 3/4 ounces) almond flour

1 tsp baking soda

10 Tb unsalted butter

1 cup coconut sugar

1 tsp Celtic sea salt

2 tsp pure vanilla extract

1 egg

1 egg yolk

4 ounces Valhrona chocolate (82% cacao), chopped into small pieces

1/2 cup chopped pecans

Vanilla sea salt, or flaked sea salt

Directions: Preheat oven to 350.  Line baking sheet with parchment paper & set aside.  Measure almond flour & baking soda in a medium bowl and set aside.

On medium heat, melt 8 Tb of butter in a pan, constantly swirling until the butter is browned and smells like yummy toasted nuts (about 3 -4 minutes).  Pour the melted butter into a metal bowl, while trying to leave the bits in the pan.  Add the remainder 2 Tb of butter to melted butter and stir till it’s all melted.  Add the sugar, vanilla & salt and thoroughly combine.  Add the egg & egg yolk and mix for 30 seconds then allow it to rest for 1 minute.  Continue to mix for 30 seconds again, then rest for 1 minute and repeat one more time.

Add the almond flour & baking soda to the wet mixture and stir to combine.  Add in the chopped chocolate & pecans and mix throughout.  Place 2 Tb of dough onto the parchment paper, spaced 2 inches apart.  Sprinkle vanilla salt or flaked sea salt on top of dough.  Bake for 12 minutes.  Let cool completely on pan and then remove.


Apricot Rosemary Bars & Post Whole 30 Living

The end of Whole 30 has come & go and I’m able to eat whatever I’d like.  If I want chocolate, I can.  If I want dairy, I can.  If I want to continue eating Whole 30 style, I can.  After reading about my limitations during November, you might think I would wholeheartedly forgo what I did in those 30 days.  But, I have found a different kind of freedom and my tummy (and more) actually has made it quite clear what should not go in it.

I think the hardest part for me is the anxiety about eating food that might be less than optimal for me.  I have gained not only a leaner body, but the best energy level I’ve ever known.  I even got to a place where I wasn’t even tempted to eat sugar, drink a mocha, or have a pastry.  I have come to recognize where my pitfalls are along the way (sugar is huge).  I feel like I’ve found food salvation.  A freedom to eat to nourish, sustain & enjoy without partaking in what might be viewed as “extras.”  And I truly would love for everyone I love to give it a try, because I think it will not only tell them a bit about their physical body, but mental & spiritual body as well.

Where do I stand at this point in life.  I haven’t felt any better than I did during Whole 30 and the days following.  When I added gluten, dairy, sugar or corn back into my body (even in small amounts) it didn’t leave me with a great, healthful, energetic feeling.  Dairy hit my stomach with gurgles.  Gluten has done some other stuff, along with inflammation throughout.  While sugar is a big one.  Just the littlest amount made me sick.  However, being a couple of weeks off of the challenge, I have had a bit more sugar than I would have liked to put in.  I’ve realized that although I had a sugar upset in the first couple weeks (post Whole 30), it would go away if I continued to feed my body sugar.  My body would get use to the upset; however, a host of other problems occurred that had gone away when I wasn’t partaking in sugars.

What I’ve discovered so far is I’m pretty sure I’m going to eliminate gluten from our household, along with most grains (gluten and non); as well as, limit sugar intake.  (Sidenote: I’ve also noted the rise of behavioral episodes in my girls when they have had refined sugars & gluten in their system) I like what these posts have to say about living out a balanced life.  I’ve hit a place in my life where I actually don’t feel like I’m missing out by not having a mocha, or gluten-filled goodness.  I have also realized that I’m excited about balancing out the sweets I make, and the challenge I get to embrace by transferring all my baking & cooking knowledge to this new food eating thing.  So, if I can share one of my first baked goods creations with you, I’m certain you’ll be surprised that this does not fit in the ‘bleh’ gluten-free, sugar-free, grain-free category.

Here are my Apricot Rosemary Bars. I spotted them in the book Baked Explorations.  I knew that I would need to change it up quite a bit.  And let it be known that I’m not willing to compromise taste, or make something that was once texturally appealing is now very ‘bleh.’  I am also fine with using butter.  If I can sub in another form of healthy fat, then I will.  But when a recipe would benefit from the buttery goodness found in “butter,” then you’ll find it here.  But…I will still keep my recipes with gluten and non on this blog, because they are apart of my journey.  And you will receive no scorn from me if you check out some of my other goodies from last year–Merry Christmas!

P.S. Today is my nephew Lucas’ birthday.  I still remember seeing him just a week old, while Tayers was 6 weeks.  He was a little pipsqueak, but so very precious.  His parents were overcome with joy as their anticipation was finally revealed.  Seems fitting as he was born just two days before Christmas.  Happy Birthday sweet Lucas!

A Year Ago: Gingerbread Man Pancakes & Swedish Tea Ring (Vetekrans)

Rosemary Squares (printable recipe)

This recipe is inspired from Baked Explorations by Matt Lewis and Renato Poliafito.  I have revamped quite a bit from the original; however, the spirit of the original is still fully in this recipe.  I used Honeyville Blanched Almond flour.  I also used California dried apricots and not the typical, sweeter ones you find, which are a product of Turkey.  Opt out of the product of Turkey and find the California ones, which are a bit more tart and a beautiful, bright orange (Trader Joes carries them).  Also, I don’t have a dilemma in using real butter; yet, I chose to do half coconut oil & butter.  Another fat option for the shortbread might be olive oil.  If you are wanting to make this without the egg yolk–it would be fine.

For the rosemary shortbread dough:

6 tablespoons unsalted butter, cubed, chilled
6 Tb coconut oil
1/3 cup + 2 Tb (70g) raw clover honey
1/2 teaspoon salt
1 teaspoon vanilla extract
grated zest of half a lemon
1 1/2 teaspoons finely chopped fresh rosemary
3 cups (250g) almond flour
1 egg yolk

For the apricot filling:

2 cups (8 ounces, 230g) California dried apricots (not from Turkey)
1 1/2 cups (375ml) water
3 tablespoons (60g) honey
pinch of salt

For the crumb topping:

1 cup (85g) almond flour
1 Tb raw clover honey
1/3 cup (40g) pecans chopped
pinch of salt
2 tablespoons unsalted butter, cubed, chilled

Directions:

1. Preheat oven to 350.  Line a 9-inch (23cm) square pan with parchment paper, leaving an overhang on two sides of the pan.

2. Make the rosemary dough by creaming the butter & coconut oil for about 1 minute, or until it’s fluffy & creamy.  Add the egg yolk and mix just till combined. Add the salt, vanilla, lemon zest, and rosemary, then add the 3 cups almond flour, mixing until the dough is smooth and all the ingredients combined.  The dough will be more sticky, but not wet.

3. Transfer the dough to the prepared baking pan and pat it flat into the bottom of the pan. Spreading it evenly with a rubber spatula.  (if you want to refrigerate for 30 minutes you can; however, I did not and it was fine.)

(No need to wash the mixer bowl; you can use it as is for the crumb topping in step #7.)

4. Bake the rosemary shortbread for 30 minutes, until golden brown. Once baked, let the shortbread cool to room temperature.

5. Make the apricot filling by combining the apricots, water, honey, and a pinch of salt in a medium saucepan. Simmer over low heat for about 45 minutes, or until all the liquid has just about been absorbed. Let cool for a few minutes, stirring, then puree in a food processor until smooth.

6. Make the crumb topping by mixing together the 1 cup (85g) almond flour, honey, pecans, salt, and butter in the bowl of the stand mixer, with the paddle attachment, until the mixture just barely starts clumping together.

7. Spread the apricot filling over the shortbread in the pan evenly, then top with the crumb topping and bake for 25 minutes, until the topping is browned.

8. Remove from oven and let bars cool completely in pan.

To slice, lift the bars out of the pan by grasping the edges of the parchment paper. Slice into squares.