Saturday, February 16, 2013

Maple Souffle' 2 ingredients

I found this recipe on Pinterest(don't judge me) and just had to try it and of course share it. This is where it was posted. has lots of fun easy recipes. Check her blog out. 
If you are looking for an easy quick different dessert recipe this is it!! And you probably have all the 2 ingredients for it.

Maple Souffle'

  • 2 eggs, separated
  • 1/3 cup pure maple syrup

  1. Mix together the yolk and maple syrup in a small bowl and set aside.
  2. In a stainless steel bowl, using a hand mixer, whip the egg whites to a firm peak.
  3. Fold egg whites into maple syrup mixture.
  4. spoon into 4 ramekins
  5. Bake at 400 degrees for 10 minutes.
ENJOY while it is still warm.

Thursday, February 14, 2013

Strawberry Filled Chocolates

Another experiment gone RIGHT.
There is this really cool glyconutrient called Trehalose that is brain food. It is being used therapeutically for degenerative brain disease including Huntington's disease. I shared all the incredible information about trehalose here including a recipe for mocha frosting using trehalose.
OK, so I like saying trehalose. Have no idea if I am pronouncing it correctly. You figure out how you want to pronounce it.
Anyhow, I was looking through recipes on Pinterest and some of my favorite paleo blogs. I saw freeze dried strawberries used in a frosting glaze recipe and it got me thinking about trying it in other applications. This is how I used freeze dried strawberries.

Strawberry Filled Chocolate


  • 2 cups trehalose, granulated
  • 1/2 cup freeze dried strawberries
  • 1/3 cup coconut butter, softened
  • 1/4 to 1/2 cup coconut milk (enough for desired thickness or thinness)

Chocolate shell

  • 3/4 cup Enjoy Life semi-sweet chocolate chips
  • 2 tsp coconut oil


  1. Put trehalose in the blender/VitaMix and turn on high for 30 seconds or until it almost doubles in volume. It is now powdered trehalose
  2. Dump it into your mixing bowl and put the freeze dried strawberries into the blender/VitaMix and hit the button to pulverize. 10 seconds or so should do it. Maybe a few seconds longer if you have a cheapo blender. 
  3. Dump the pulverized strawberries into your mixing bowl.
  4. Add coconut butter and 1/4 cup coconut milk and use a hand mixer to blend into the trehalose and strawberries. 
  5. Slowly add more coconut milk until you get the texture you desire. I made mine the texture firm frosting.
Chocolate shell
  1. Line mini-cupcake pan with mini-cupcake papers.
  2. Melt chocolate chips and coconut oil in a double boiler.
  3. Spoon enough chocolate into cupcake paper to cover bottom.
  4. Use a fork to bring the chocolate up the side of the paper.
  5. Set in freezer for 5 minutes to set chocolate.
  6. Remove from freezer when set and add 1/2 tsp of the strawberry filling to each cup flattening out using the bottom of an empty paper.
  7. Spoon more melted chocolate over the filling to cover.
  8. Put in freezer for 10 minutes to set.
  9. Store in refrigerator.
This makes 36 or so chocolates. Enough to share...or not.....
The strawberry filling tastes like fresh strawberries. Someone  asked me if I would be her personal chef. I laughed an evil laugh. Mwahahahaha. 
I hope you'll try trehalose. It's a great sugar alternative and feeds your brain too. 

Wednesday, February 6, 2013

Chocolate Chips Scones, nut free

Today I made scones. One of my sisters nicknamed these scones, scuffies. It's a cross between a scone and a muffie. It's made with coconut flour so if you are sensitive to nuts this is a recipe for you. This recipe came from, one of my favorite food blogs. Here's my adaptation.

Chocolate Chip Scones

  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 1.4 tsp baking soda
  • 1/4 cup vegan shortening or butter or ghee
  • 1/4 cup honey or coconut nectar or maple syrup
  • 4 large eggs
  • 1/2 cup mini semi-sweet chocolate chips(Enjoy Life)

  1. Preheat oven to 350 degrees.
  2. In medium bowl mix dry ingredients.
  3. In small bowl mix melted shortening, sweetener of choice and eggs
  4. Pour wet ingredients into the dry ingredients and mix with a hand mixer until well incorporated.
  5. Fold in the chocolate chips.
  6. Scoop a heaping teaspoon onto a baking sheet lined with parchment paper.
  7. Using wet fingers shape the scoop in a triangle scone shape.
  8. This makes about 20 small scones/scuffies.
  9. Bake at 350 degrees for 8 -12 minutes.
  10. Don't burn your tongue tasting those warm puppies to quickly out of the oven. 

Remember these are a treat and should be consumed in moderation. Definitely not allowed during Whole30.

Saturday, February 2, 2013

Orange Zest Scones with chocolate orange glaze

Afternoon tea isn't afternoon tea without scones. A basic glutenous recipe closely matches a baking powder biscuit that is slightly sweet and comes in a variety of flavors. This recipe is thanks to cooking genius' of the authors of  this blog. Check it out and pre-order their new recipe book, Gather. I have an app on my iPhone that has GREAT grain free recipes from The Food Lover Kitchen. This app and web blog are a couple of my "go to" resources for paleo recipes. 
This is my adaptation of the recipe.

Orange Zest Scones with chocolate orange glaze


  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt,baking powder and orange zest.
  3. In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
  4. Pour wet ingredients into dry, and blend until all ingredients are evenly combined..
  5. If needed, add two tablespoons of arrowroot flour to the batter to thicken the dough.
  6. Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten to approx 3/4 inch thickness.
  7. Cut the dough into pie wedges making 8 pieces.
  8. Bake for 20 minutes.
  9. Cool on cooling rack.
  10. After cooling drizzle with chocolate orange glaze(recipe below)

Chocolate Orange Glaze
  1. Melt chocolate chips and oil in a double boiler.
  2. Once melted stir in orange extract.
  3. Drizzle over cooled scones and let chocolate set.
ENJOY with a cup of tea.
What is your favorite flavor scone?

Friday, February 1, 2013

Paleo Club Crackers

This recipe is thanks to my sister once again. She was at my house during the holidays and as we were looking at recipes she spotted a decadent recipe that used club crackers as part of the ingredients. *deep breath* That was a long sentence.... I have made crackers in the past but not club crackers so this was an opportunity to make something new. A Google search brought me to where I got this recipe.  
I have to tell you I didn't make that decadent dessert with the club crackers, Just made the crackers. But that's OK since there are tons of ways to enjoy crackers without creating yet another decadent dessert to post here. That dessert recipe is going in the file "research and development".  You'll be there first to know when my "research and development" has been perfected.

Club Crackers


1.    Preheat oven to 350F.  Line two baking sheets with parchment paper.
2.    Mix salt, honey, melted butter and foamy egg together.
3.    Work in the almond flour to form a stiff dough.
4.    Roll the dough out between two sheets of parchment paper (it’s a bit easier to deal with half of the dough at a time). Roll to about 1/8” thick.  Rolling dough out to thick will prevent the crackers to be crispy. Peel the top layer of parchment paper off and use a pizza cutter to cut the dough into 1½ to 2 inch squares. Use a fork to poke holes in the crackers.
5.    Place dough squares onto prepared baking sheets, spaced fairly close together.
6.    Bake for 7-8 minutes, until just starting to brown.  Cool on a wire rack.


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