Coconut Flour Pizza Crust
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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.
- 5 eggs
- ½ cup coconut milk
- 1 or 2 squirts English Toffee SweetLeaf Stevia
- 5 tablespoons coconut flour
- 1 tablespoon arrowroot powder
- 1/2 cup pecan meal
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1/3 cup coconut oil, melted or other oil or butter
- chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)
I always sift the coconut flour through a strainer.
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.
4 large eggs
1 cup Birch Xylitol
1/2 cup unsweetened cocoa
1/4 cup coconut oil*
2 teaspoons vanilla
1/8 teaspoon salt
1/2 cup chopped pecans
*Use Virgin Coconut oil, if you want the coconut flavor or the expeller pressed for a plain chocolate flavor. I have done it both ways and personally prefer the plain chocolate flavor.
Mix all ingredients but the pecans with a mixer or blender. Mix until smooth. Stir in the pecans.
Bake in a parchment lined 7 inch by 12 inch pan. I did mine in a glass pan.
Bake it at 350 for 20-25 minutes. Do not overbake. It will still be soft when you take it out.
Let it cool completely before cutting. I ate a bite hot, but have to admit it was a better texture after it cooled a couple of hours.
This turned out amazingly well and my husband declared the recipe a keeper. He said, “No one could tell this wasn’t the typical brownie recipe.” We love pecans, but this would be good with walnuts, too.
½ cup unsalted butter, grass-fed, more for pans
Coconut flour for dusting pans
3 cups blanched almond flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground nutmeg
3/4 tsp sea salt
1/4 tsp ground cloves
½ cup birch xylitol
3 large eggs
1 1/2 cups pumpkin puree, ( I used a regular size can)
¼ cup unsalted grass-fed butter
8 oz cream cheese, room temperature
½ cup honey
1 tsp ground cinnamon
Make the Cake: Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour (with coconut flour) the bottom & sides of two 9-inch round cake pans. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes) and when it smells nutty. The browned butter will have three parts to it. The scum on the top (sounds good), the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the scum & discard. Pour the golden brown ghee/clarified butter into a measuring cup, while trying to keep the browned bits at the bottom out of the cup. Set aside & allow it to cool.
In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda). In a medium bowl, combine birch xylitol, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way. With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated. Divide the batter equally between the two pans.
Bake the cakes for about 30 minutes (again make use of those olfactory sensors during baking as I baked my cakes for 28 minutes, because the cake smelled done), or when a toothpick inserted in the middle comes out clean. Let the cakes cool 10 minutes in the pan. When using almond flour to make a cake, you will need to use a butter knife to run it around the outside of the cake; as well as, gently using the knife to lift up the bottom edges, to ensure it doesn’t stick when turning it out of the pan. Turn it onto a cooling rack to cool completely.
Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written.
Assembling: Get a large cake plate and place one cooled cake top side down. Spread about 1/2 -2/3 cup of frosting on the cake. Take your other cake and place it top side down. Frost the top and sides with remaining frosting. Top the cake with chopped pecans. I used pecans to hide imperfections at the base of the cake (gotta love it). I kept mine in a cake dome platter for a day & then transferred to the fridge, due to the frosting.
I baked mine in a 9×13 pan and not in round pans like they said. I did watch it closely and took it out before it could over bake. I also left out the ginger, because I am allergic to it. Hannah did use honey in the frosting, but if I had made it, I would have used yacon or xylitol. Oh, and I sprayed my pan with Spectrum grapeseed oil spray and didn’t dust it as I served it in the pan.
Hannah made this crust Saturday for a friend and her dad. She liked it so well, that she made it again today.
Not our recipe, but she has declared it awesome! Enjoy!