coconut flour

DIY Coconut Flour

Ingredients and Equipment

• The pulp left over from making the coconut milk above.
• baking sheet (do not use cooking spray – parchment paper is fine)
• food processor

Directions

• Preheat oven to 170 degrees.
• Pour out coconut pulp mixture on to baking sheet and break up any big chunks with a fork.  Spread as thin and even a layer as possible.
• Place in oven and bake for about 45 mins.  You’ll be able to tell if it’s ready by touching it.  Do you feel any moisture?  Keep it in the oven for a few more minutes until it’s completely dry.
• Place in food processor and blend on high for 1-2 minutes until finely ground.

PS: Make your own almond milk and almond flour too if you haven’t already.

xoxo

These are fun too!

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Tags: dairy free, diy, eat clean, eat clean diet, gluten free, recipe, recipes, sugar free

corn bread 2

100% Cornmeal Cornbread

Ingredients

• 1 3/4 cup cornmeal, preferably organic or non-GMO (find it here) (Some have had trouble with the cornmeal not absorbing enough of the milk. Due to their comments I do not recommend the Quaker brand of cornmeal or a blue cornmeal)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon honey
• 2 cups milk
• 2 tablespoons melted butter (or bacon grease)

Directions

1. Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
2. In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
3. Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
4. Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting. Serve with lots of butter (obviously).

corn bread 1

Prep time: 5 minutes       Cook time: 30 minutes       Yield: 1 cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (60 g, out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 tablespoons (84 g) honey

Directions

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Da Capo 2011).

Love,
Me

cornmeal pancake shadz

1/3 cup cornmeal
1/2 banana
handful raisins
1/2 tsp baking powder
2 tbs almond milk.
1 whole egg

made 4 1/3 cup pancakes.