Thursday, March 19, 2015

Coconut Flour – Chocolate Chip Coconut Cookies

I have more coconut flour than I really know what to use it for……. so I decided to try cookies.

Gluten free cookies that mimic the wheat flour ones don’t taste the same…. flour for flour, so additional flavorings and touch-ups are needed.


I often add shredded coconut to oatmeal or chocolate chip cookies to give them that little oomph.


Coconut flour alone is more like fine corn meal rather than flour, so it benefits from the addition of a starch like tapioca. I still haven’t perfected the perfect all-purpose blend, because cookies use a different ratio than cake or cupcakes would.  I really do like DIY mixes rather than premixes, although I buy those too.


So here goes the recipe….enjoy!


Chocolate Chip Coconut Cookies


 Coconut Chocolate Chip Cookies - baked 2



Dry Ingredients

1/4 cup Coconut Flour, sifted

1/4 cup tapioca flour

1 pinch salt

1/4 tsp baking powder


Wet Ingredients

1/4 cup butter, melted

1/4 cup Stevia blend (Pyure)

1/4 cup Coconut sugar

2 large eggs

1/2 tsp vanilla



3/4 cup shredded unsweetened coconut

1/2 cup semisweet chocolate chips




Whisk the eggs, butter, sweeteners and extract until blended.

Whisk in the coconut, then the combined Dry Ingredients

Stir in the chocolate chips.

Drop batter in spoon-sized mounds 1 inch apart on parchment paper covered baking sheet.

Coconut Chocolate Chip Cookies - ready for oven

Bake in preheated 350F oven for about 10 minutes or until bottoms are beginning to brown

Remove from cookie sheet using a lifter to a wire rack.

Optionally drizzle with melted chocolate


Coconut Chocolate Chip Cookies - baked


Makes about 24 small cookies.



Servings: 24


Nutrition (per cookie): 72 calories, 48 calories from fat, 5.2g total fat, 20.6mg cholesterol, 25mg sodium, 6.5mg potassium, <1mg iron, 7.6mg calcium, 72 calories, 6g carbohydrates, 1.1g fiber, 5g net carbohydrates, 1.4g sugar, 1g protein.

© 2015

Tuesday, February 10, 2015

Heirloom Bean and Ham Soup


This is Wintertime hearty soup!

It is so easy to mix up a pot of soup these days. No recipe needed…
Just buy a bean mix, add a few spices, herbs, ginger, onions, cubes of ham, broth and as a final touch, pureed fire roasted tomatoes.  I love thickened soups, so I always add a small amount of quinoa. Usually it is just one-fourth cup.

This cooked on high for two hours and low for about 4 hours.  This is an old Crock Pot so it does not heat as hot as the newer fancy slow cookers.

This is after all day simmering

Heirloom Bean and Ham Soup

Heirloom Bean and Ham Soup

I found this large bag at a warehouseheirloom beans

Picked and rinsed well

Heirloom Beans

I did a pre-boil with ginger to remove some of the toot power and the package also stated the mix would foam a bit. After boiling, drain and add drained beans to Crock Pot with spices and broth. 

Heirloom Beans

Heirloom Beans

Add the quinoa during the last half hour of cooking.

Isn’t it nice you can scan the can and find where the tomatoes were grown?

2061 (2)

And of course I also baked some sweet potatoes in the skin

2058 (2)



Now eating left-overs

heirloom bean soup 1

© 2015

Sunday, January 4, 2015

Slow Cooker Pumpkin Cake - Gluten Free

We mostly use slow cooker and Crock Pot synonymously…. One is  generic and one is brand.  They come in all sizes and with extras.  I prefer the simple ones… just put the food in and turn it on low or high or keep it warm.

I have bought at least 3 of the larger ones and then donated or given away.  Recently I sold one in a garage sale for $5.  Actually it was marked $10, but one lady switched the price and wanted to argue, so I let her have the crockpot for $5.  Hoping she finds good use of it though..

The actual crock pot that was used today is a few years old and my favorite.

Back to the cake… I saw a crock pot regular cake in my news feed and decided to keep the link.  This wasn’t the first time I’ve seen them, but with this cold weather, I was getting restless and I still have a few boxes of mixes left over from the holidays.

I only had one vanilla cake mix, so decided to use it. Beware all gluten free cake mixes aren’t the same, so some may need less liquid.  Always start with the water after everything else is mixed.

Now on to making the cake..

I modified the recipe using a gluten free cake mix, plus more spices and less water. I also reduced the topping to reduce the calories to almost 50 percent.  This version is moist and delicious. The original version that I modified Slow Cooker Pumpkin Cake


Slow-Cooker Pumpkin Cake - Gluten Free

 Slow-Cooker Pumpkin Cake - Gluten Free




1 box (15 oz.) Gluten Free Yellow Cake Mix (used liveGfree)

1 cup canned pumpkin (used Libby’s)

3 tbsp water (reduced the amount of water)

1/3 cup grapeseed oil

4 large eggs (used extra large)

1 1/2 teaspoons pumpkin pie spice, plus 1/2 tsp cinnamon, 1/4 tsp vanilla powder, 1/2 tsp ginger powder and 1 pinch ground nutmeg



3 tbsp lemon frosting warmed (used Duncan Hines Creamy Lemon Supreme)



1. Spray or grease your Crockpot generously

Slow-Cooker Pumpkin Cake - Gluten Free  greased crockpot


2. Beat all of the wet ingredients, except water until fluffy, gradually beat in the combined dry ingredients, until mixed.  Gradually add water by tablespoons until desired consistency is reached.

Slow-Cooker Pumpkin Cake - Gluten Free  - mixing


Slow-Cooker Pumpkin Cake - Gluten Free - mixing


3. Pour batter into your Crockpot; replace cover and cook 2 hours or until a skewer inserted in the center comes out clean. Remove cover and allow cooling 10 minutes.

Slow-Cooker Pumpkin Cake - Gluten Free - batter


Use a rubber spatula to loosen the edges and shake it gently to make sure is is loosened.

Turn out onto a serving plate, bottom side down. 


Slow-Cooker Pumpkin Cake - Gluten Free -   fresh from crockpot


 When cake has cooled sufficiently drizzle with frosting


Slow-Cooker Pumpkin Cake - Gluten Free


Cut and serve at room temperature.


Servings: 16


Nutrition (per serving): 179 calories, 6.4g total fat, 1.4g monounsaturated fat, 3.6g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g alpha linolenic acid, <1g saturated fat, 52.9mg cholesterol, 25mg sodium, 28.4mg calcium, 51.8mg potassium, 27.1g carbohydrates, 1.2g fiber, 26g net carbohydrates, 12.9g sugar, 2.4g protein.

Slow-Cooker Pumpkin Cake - Gluten Free  ingredients

© 2015