Tag Archives: butter

Coconut Macaroons

Coconut Macaroons

1¼ cups water

1 stick unsalted butter

½ cup non GMO Erythritol or Birch Xylitol

1 teaspoon SweetLeaf Stevia Clear

2 teaspoons Vanilla Extract

½ teaspoon coconut extract, optional

4 cups unsweetened shredded coconut

2 cups instant, dry, powdered milk

1 Tablespoon Great Lakes Gelatin, optional, but makes cookie softer
Put 1 cup water and butter and heat until the butter is melted.   Add erythritol or birch xylitol and stir well.

Remove from the heat.  Add vanilla, coconut extract, and clear stevia to the water mix.

In a bowl, mix shredded coconut and dry powdered milk.

Sprinkle the gelatin over ¼ cup water and mix well.  Then, add it to the pan with the warm water, butter mix.  Pour the liquid over the dry mix and mix well.

Use a melon ball scoop or a measuring tablespoon to dip out the cookie dough,  form into balls.

Place them on a parchment paper lined cookie sheet or spray the cookie sheets.

You can freeze these on the cookie sheet and then, put them into a zip lock bag to bake later or you can just chill them slightly and then, bake them at 325 for 15 minutes until the bottoms are slightly brown. (I got in a hurry today and cooked them without chilling them..They are fine! Eating one right now!)IMG_6539

Macaroons are supposed to be soft, so do not overbake.

Variations:

Dip the cooled cookies into a chocolate sauce, carob sauce or fruit sauce.

Eat the batter raw with almonds. It is quite like almond coconut candy!

I get my unsweetened, shredded coconut from Tropical Traditions. It is really good stuff. I personally prefer to get organic, dry powdered milk. I have found it in goat’s milk, too.

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Buttercream Frosting

Buttercream Frosting

1 cup butter

1 cup cornstarch, preferably organic, non gmo
1 tsp. vanilla
1/2 cup xylitol
1 tsp. clear or vanilla stevia
2- 3 Tablespoons milk, if needed.  Do NOT add milk if using food color, so it won’t be too thin.
Cream butter at med. speed of electric mixer.  Gradually add xylitol, stevia, cornstarch and milk until spreading consistency.  Stir in vanilla.

For chocolate – add 1/4 c. cocoa with the xylitol

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Coconut Flour Breakfast Cake

 

Coconut Flour Breakfast Cake
1/2 cup Coconut Milk

6 eggs

2 small to medium bananas

1 teaspoon Vanilla Extract

1/2 teaspoon clear liquid stevia

1 stick melted butter or 1/2 cup oil of choice

1/4 teaspoon salt

2 teaspoons baking powder

1 Tablespoon Arrowroot Powder

1/3 Cup Coconut Flour

2/3 Cup Pecan Meal or chopped pecans

 

I place these ingredients in a blender and blend with each addition.

Bake in 9X13 pan at 350 until lightly browning and toothpick comes out clean.

I serve this with fresh fruit salad, “fried” apples or some other fruit, sweetened if needed with stevia or typical waffle toppings of your choice.

This is my waffle recipe, except I added a little more banana and doubled the pecan meal to give it a more nutty taste.  I knew the extra nuts would make them fall apart as waffles but would work fine in the pan.

 

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Vanilla Cake with Coconut Flour

Andrew's CakeVanilla Cake with Coconut Flour

1 stick butter, melted and cooled slightly

1 cup Xylitol

6 – 8 eggs

2/3 cup coconut flour

1 teaspoon salt

2 teaspoons  vanilla

1½ cups coconut milk

1 Tablespoon baking powder

2 Tablespoons Arrowroot Powder

Preheat oven to 350 for metal pan, 325 for a glass pan.

Mix the butter with the xylitol in the mixing bowl, add the eggs and beat well after each egg.   Add 2/3 cup coconut flour and mix well, making sure all the lumps are out.  Add the salt, vanilla and gradually, the coconut milk, mix well and add the baking powder and arrowroot powder and mix well.

Bake in a 9X13 pan for normal thickness and a lasagna pan (10X14) for a slightly thinner cake.  I am sure this would also work in two round pans.

I spray my pans with Spectrum Grapeseed oil to keep it from sticking.

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Chocolate Coconut Candy

Chocolate Coconut Candy

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup Sunflower nut butter

1 Teaspoon Stevia – We tried Hazelnut flavor for our open house and it was really good.

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: sun butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

We did small balls, so they would fit in the mini cupcake paper cups.

This would be really good with an almond pressed into each one or you could stir in nuts or instead of coconut and have chocolate covered nuts or seeds.

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Apple Pie

8 cups sliced apples

1/2 cup fresh squeezed orange juice

1/2 cup Birch Xylitol

1 teaspoon English Toffee Stevia

Cinnamon to taste – sprinkled all over the apples

Placed into deep dish pie crust made with almond flour and butter.  You could use almond flour and coconut oil, if you don’t want the butter.  We love butter!

Top with another crust and bake at 350 until golden brown.  It took about 45 minutes.  We had to shield the pie with foil to keep it from overbrowning while the apples got tender.

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Fudge Frosting or Black Forest Frosting

I got this recipe from Amy Clark who is a kindred spirit in many ways, including the no sugar lifestyle.  She is converting recipes for her family and she is an awesome cook!  This is a dark and very fudgy frosting and if you do the cherries with it, it is a very special dish, indeed.  I have used this frosting by itself and eaten it with the cherries, too.  Both ways are very good.
Frosting
4 squares unsweetened chocolate
¼ tsp Real Salt
1 cup Birch Xylitol
1 tsp. vanilla
2½ sticks butter
4 egg yolks
6 Tbsp. milk (may need to add more to reach desired consistency)
Early in day, soften butter. Melt xylitol, and chocolate, then let cool. Beat all the ingredients together until very smooth, adding more milk if necessary to make a good spreading consistency. Use an icing spatula when icing the cake, dipping in a glass of hot water often to keep the icing from sticking to the spatula, as well as helping the icing to spread easily.
Filling ingredients
2 C. frozen cherries (thawed)
1/3 C Birch Xylitol
Heat cherries & xylitol in small sauce pan. Cook till reduced to about 1/3 of liquid. ( I used cherries I had picked & frozen myself, so store bought might not have as much liquid, and the sweetness may vary also. So Just sweeten to taste.)
Ice cooled bottom layer of cake, on top only. Then cover with ½ of the filling. Top with next layer & ice this layer also. Top with remaining filling.

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Coconut Flour Waffles

Coconut Flour Waffles

6 eggs

1/4 teaspoon stevia

1/4 cup coconut milk

1/4 teaspoon salt

1 teaspoon vanilla

7 Tablespoons melted butter or coconut oil

4 Tablespoons mashed banana

1/3 cup sifted coconut flour

1/3 cup pecan meal

Mix all the ingredients in a blender  except the coconut flour and pecan meal.  When it is well mixed, add the coconut flour and mix well and then, the pecan meal and mix well.

Bake in a waffle iron until brown.

We serve ours with some kind of fruit.  My favorite is fried apples with cinnamon and stevia, but the last time we had this, we had blackberries warmed on the stove sweetened to taste with xylitol and stevia.  After they got warm, I mashed them with a potato masher so the sweeteners could get inside the pulp.  Then, we topped the whole thing with fresh whipped cream sweetened with Vanilla Creme Stevia.

My husband has NOT cared for my non-grain waffles until this one.  He really liked it and told me to be sure to remember what I did, so we could do it again.

I plan to add blueberries to the batter the next time I make these!

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Coconut Flour Brownies

Coconut Flour Brownies  (gluten free)

Preheat oven to 350 and put parchment paper on a Pampered Chef Large Bar pan or another pan of the same size

In a small saucepan,

2 cups butter, melted

1 1/3 cup unsweetened cocoa powder

Dissolve the cocoa powder in the butter. Don’t boil, just melt the butter and dissolve the cocoa.

Remove from the stove, so it can cool for a few minutes.

In a large mixer bowl,

8 eggs

1 1/3 cups Birch Xylitol

1 teaspoon salt

2 teaspoons vanilla

1 cup SIFTED coconut flour*

Add the butter and cocoa mix to the bowl and mix well.

Pour onto the bar pan lined with parchment paper.

Cook about 30 minutes until a toothpick comes out clean.

Cool in the pan on a rack for at least 30 minutes for ease of cutting and removing from the pan.

(Truly good hot with butter on it!)

*I do not like the regular sifter to sift the coconut flour.  It is very slow and my arm hurts by the time I get it done.  I use a large tea strainer and a spoon and sift it by shaking the strainer gently or stirring the coconut flour in the strainer, causing it to drop down into the  bowl below it.  Then, I measure my flour AFTER it is sifted.  Sifting removes lumps and makes sure you get the correct measurement and not a packed down coconut flour which would make your brownie heavy and dry.

Since this pan of brownies has lots of eggs in it, Hannah had declared it to be a chocolate breakfast casserole!  I don’t care when you eat it, it is fabulous to have something so yummy without sugar or grains!

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