Coconut Flour Pizza Crust
Tag Archives: recipe
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!)
Macaroons are supposed to be soft, so do not overbake.
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.
**It works best if everything is room temperature.**
*3 egg yolks (preferably pastured)
*1 tsp REAL salt
*2 tablespoons freshly squeezed lemon juice
*1 tsp organic prepared mustard or 1/4 tsp mustard powder
*1.5-2 cups oil of your choice – (Grapeseed, Sunflower, Safflower, Olive, Avocado, etc.)
*Put all ingredients (EXCEPT OIL) in a quart jar.
*Blend with a hand blender/stick until all ingredients are mixed.
*Add oil one Tablespoon at a time until it begins to look like mayo. When it gets really thick, I change over to the whisk attachment and then, add oil until it is the consistency and taste we like.
Put a lid on the quart jar and store in the refrigerator.
If you don’t have a hand blender, you can make mayo in a blender on low speed.
You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing. I add stevia and poppy seeds to make a dressing for cole slaw.
We use this recipe as is with no sweetener for deviled eggs and sweet potato salad.
This recipe is adapted from two different recipes that two different friends make. I liked each one a little and so took the two recipes and took my favorite pats and came up with this one. The possibilities are endless. I know someone who puts many spices in their homemade mayo and it is good. I prefer plain and then, add to make various dressings.
Chocolate No Bake Coconut Cookies
1 stick butter or 1/2 cup coconut oil
1/2 cup milk or coconut milk
1 cup Monk Sweet Plus and 1/2 teaspoon SweetLeaf Clear Stevia OR
1 cup Birch Xylitol & 1 teaspoon SweetLeaf Clear Stevia OR
1 cup Non GMO Erythritol & 1 teaspoon SweetLeaf Clear Stevia*
4 T cocoa
1 cup nut butter
2 cups shredded, unsweetened coconut
Heat on medium, stirring constantly.
Bring to a boil and boil for one minute.
Remove from the heat and add 1 cup nut butter. I use Almond or Cashew butter.
Add 1 teaspoon vanilla extract
When nut butter is well blended, add 2 cups shredded, unsweetened coconut
Spoon onto wax paper or parchment paper. Let them cool or not! I love to eat one with an almond… So reminds me of a candy I loved long ago!
*With Birch Xylitol or Non GMO Erythritol, use 1 teaspoon clear Stevia.
*With Monk Sweet Plus, use 1/2 teaspoon clear stevia as the Monk Sweet Plus is sweeter.
- 4 eggs or 6 egg whites and two eggs**
- ½ cup coconut milk
- 1 or 2 squirts English Toffee SweetLeaf Stevia*
- 3 tablespoons coconut oil, melted or other oil or butter
- 3 tablespoons + 1 teaspoon coconut flour
- 1 tablespoon arrowroot powder
- 1/2 cup pecan meal
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)
**Okay, we discovered that the batter is thinner and the texture better when we use egg whites instead of just whole eggs… Our granddaughter is allergic to egg whites, so we separated the eggs for a cake for her and I needed to do something with the egg whites, so I made waffles and we LOVED the crispier texture.
*If your family is not used to stevia yet, you can put 1 teaspoon to 1 Tablespoon of Birch xylitol or Erythritol and reduce the stevia to 1 squirt. I have found that a blend of the two tastes more neutral. I have come to love stevia myself, but I do a blend when cooking for people not used to it.
Mix in the blender or mixing bowl and cook in the waffle iron. I put half the pecans in and let them blend thoroughly and then, I put the other half in and only blended a little so there would be pieces of pecans in the waffles.
If you are using pecans already ground into meal, you can use a mixing bowl and a mixer instead of the blender.
I top with fresh fruit for a lower glycemic meal than the typical syrups.
My family loves stevia sweetened strawberries and stevia sweetened whip cream.
Tip to sweeten the strawberries so they will have a sweet syrup, place the stevia in a small amount of water and pour that over the strawberries. For instance, if you would have put 1 cup of sugar in your large bowl of strawberries, put 1 teaspoon stevia in 1/2 cup water. Let them stand for about 15 minutes and stir frequently.
1 cup butter
For chocolate – add 1/4 c. cocoa with the xylitol
1 lb. ground beef, browned and drained
1 head green cabbage, sliced
1 onion, chopped
1 C. water
Salt & pepper to taste
8 oz. tomato sauce
15 oz. diced tomatoes
Brown the meat and drain in colander. Cut cabbage head in half and then, cut into slices. Place it into 6 quart pan with the onions and water. Bring to a boil. Add the browned meat and the tomato products. Salt and pepper to taste. Reduce heat and cover tightly with lid. This can be served in bowls as a soup or on a plate. The water can be increased to make it more soupy, but it will need more salt to season the added water.
My family loves this tasty “stew”. This is good served with brown rice, unless a person is low carb/starch. Some in my family like shredded cheddar on top of it. Some of my family like cajun seasoning added to their bowl.