grain free

Lemon Ginger Zucchini Bread

Lemon Ginger Zucchini Bread

It's full confession time: I am what I call a "wishful gardener." This is usually my pattern in the springtime: Get lots of flowers, veggies and other plants. Plant them and be super enthusiastic about them and care for them as much as I can. Then, when summer rolls around and I get busy- many of my plants die and I can only manage to care for a few. This is what happened to my veggies this year- including my "wishful" zucchini plant. So, instead of having an overabundance of zucchini growing in my garden that I need to use up, I made this yummy bread because I bought a bit too much zucchini at the store and didn't want it to go to waste! 

There is my full confession as a wishful gardener! I really do love gardens and plants, but so often my passion for food wins in the end! So, since I have been able to keep a few pots of flowers in front of my house alive this very dry summer, I will stick to that in the coming years. Next season for my deck I will be planting a few pots of succulents or other low water plants and planting more bushes and low water natives in my backyard. It is better for the earth and better for me- no gardening guilt! Ha ha! 

Here's the yummy recipe for the bread that came of buying too much zucchini! 

Lemon Ginger Zucchini Bread: 

3 eggs

1/3 cup honey

1/4 cup coconut oil, melted

1 tablespoon fresh lemon juice

zest of 2 small lemons or one large lemon

1 1/2 cups finely shredded zucchini

3/4 cup cassava flour

1 1/4 cups almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons finely chopped crystallized ginger

1. Heat the oven to 375 F. 

2. Grease a 9x5 loaf pan with coconut oil or pan spray. 

3. Mix the wet ingredients together. Mix the dry ingredients together with a whisk. 

4. Combine the wet and dry ingredients. Let the batter rest for 10 minutes. Then, add the batter to the pan. 

5. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean (no wet batter is attached) 

-Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before slicing. 

Enjoy! 

Paleo Flan with Honey Caramel

paleo flan with honey caramel

Ah, how I adore flan! There is something amazing about the combination of something creamy and caramel! I remember staying up late one night in Mexico in one of the host homes I stayed in and chatting with the house cook, Lucina as she waited for the flan to be done in the oven. She took great care to prepare breakfasts, lunches and dinners that were first class! Every Sunday she would prepare lunch and dessert for more than 40 people! It was amazing. I will never forget her dedication in the kitchen, love of good ingredients and love of food! 

So, in honor of Lucina, I created this healthier version of flan using coconut milk and honey. I am so pleased at how it turned out! It is heavenly and can be enjoyed knowing that it doesn't have any refined sugars. I hope that you enjoy this special flan with your friends and family soon. 

Paleo Flan with Honey Caramel: 

Adapted from a recipe from The Art of Mexican Cooking by Diana Kennedy

Makes 4 small servings (You may double this recipe for a larger flan to serve 8) 

Caramel: 

1/4 cup honey + 2 tablespoons

1/4 cup full fat canned coconut milk (not light) 

Flan: 

2 cups canned full fat coconut milk (not light) 

pinch of sea salt

1/4 cup honey

1 cinnamon stick

2 eggs

3 egg yolks

 

rimmed baking sheet for a water bath

large bundt pan

1. To make the caramel, place the honey and coconut milk in a small frying pan over medium heat. Stir with a rubber spatula as it cooks. It will bubble and thicken. Thicken it to a light sauce texture and take it off the heat when it is caramel in color and thickened. If the caramel is too thin, add a bit more honey, if it is too thick, add a bit more coconut milk.  Pour the caramel into the large bundt pan and swirl it around so it covers the bottom and sides. 

2. Heat the oven to 325. Make sure there is a rack on the lowest rung of the oven. 

3. In a large, heavy saucepan add in the coconut milk, salt, and honey. Bring the mixture slowly to a boil, stirring to dissolve the salt and honey. Continue to boil slowly, making sure that the mixture doesn't boil over. You want to reduce the mixture by 1/3 cup. Once the mixture is reduced, take it off the heat and let it cool for 15 minutes. 

4. Meanwhile, beat the eggs and egg yolks together in a bowl. Once the coconut milk mixture is cooled, place a fine mesh strainer over the saucepan, pour the egg mixture into the strainer and let the eggs strain through into the coconut milk mixture. Use a rubber spatula to make sure all of the egg mixture strains in. Whisk the egg/milk mixture lightly before adding it to the bundt pan. 

5. Place the rimmed baking sheet on the lowest rack in the oven. Place the bundt pan on it with the flan mixture in it. Then, pour boiling water into the rimmed baking sheet to about 1/4-1/2 inch. 

6. Bake at 325 F for about 45 minutes to 1 hour. The flan will be set and will be browned on top. Refrigerate until cool, then unmold onto a plate. 

Coconut and Date Sugar Sweet Potato Bake

Coconut and Date Sugar Sweet Potato Bake

Since pumpkin & sweet potato season is coming up, I thought I'd share a delicious recipe for a sweet potato dish. I love the beautiful colors that are soon coming in fall- and a beautiful orange, like sweet potatoes is coming up soon! 

I love sweet potatoes!! I am so glad that they are also good for you & many people with food sensitivities can enjoy them as well. I present to you a lovely sweet potato side dish or dessert with some tropical flare! Yum! 

I think this dish is darling in cute little glass dessert dishes, served warm for dessert, or as a fabulously different side dish for a dinner side dish. Whatever you choose, you know you will be serving something healthy and delicious for your family and friends. 

I hope you enjoy this dish as much as I do. I am so in love with it! :)

Coconut Date Sugar Sweet Potato Bake: 

1 1/2 cups mashed sweet potatoes

1/2 cup pure maple syrup

1 egg

1/4 cup coconut cream

1/2 teaspoon vanilla

1/4 cup coconut oil, melted + extra for greasing baking dish

Topping: 

1/2 cup date sugar

1/2 cup unsweetened coconut flakes

1/4 cup almond flour

1/4 cup coconut oil, melted

1 teaspoon cinnamon, ground

1. Heat the oven to 350 F. Grease a 8x8x2 square glass baking dish with coconut oil. 

2. In a medium bowl, mix the sweet potatoes with the maple syrup. Stir in the eggs. Mix in the coconut cream, vanilla and coconut oil. Transfer this mixture to the baking dish. 

3. In a small bowl, mix together the topping ingredients. Sprinkle it over the sweet potato mixture in the baking dish. 

4. Bake for 20+ minutes or until the topping is golden brown. 

5. Allow to cool for 10 minutes before serving. This can be served as a side dish for a holiday dinner or as a dessert with a bit of extra coconut on top. 

Enjoy! 

If you enjoyed this post, send it on to a sweet-potato loving friend! 

 

Date Almond Coconut Energy Bars!

date almond coconut energy bars

If you are as busy as I am or on the go a lot you will love this energy bar recipe! I find that often I need something I can grab quickly to fill me with energy so that I can move on to the next task, but I want to make sure it is a healthy option. These bars fit the bill! They are full of great ingredients, grain & gluten free. 

I hope you enjoy these as much as I do! I also love the fact that the sweetness comes from dates and not from processed sugar. 

Date Almond Coconut Energy Bars:

1 cup chopped almonds

1/2 cup coconut

1/4 cup sunflower seeds

Toast the three ingredients above on a rimmed baking sheet at 350F for 10 minutes. Remove and let cool. 

Meanwhile, mix in a food processor until smooth: (The mixture will be sticky)

1 cup medjool dates

1/4 cup flax seed meal

2 tablespoons water

1 tablespoon coconut oil

1/4 cup almond butter (optional, but I love this addition) 

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1. Prepare an 8x8 baking pan by spraying it with cooking spray or spreading coconut oil in the bottom and the sides. Line the pan with parchment paper and allow the sides of the paper to hang over the sides of the pan. Grease the paper inside of the pan as well. 

2. Mix the date mixture from the food processor along with the nut/seed/coconut mixture from above in a medium mixing bowl with your hands. Make sure it is well incorporated. 

3. Press the mixture into the prepared pan. Press down with an oiled measuring cup. 

4. Bake the bars in a 200F oven for 15-20 minutes or until no longer sticky. 

5. Let cool and cut into bars. Makes 8 large bars. 

 

Enjoy and happy baking!