Thoroughly mix dry ingredients together.
Mix wet ingredients together in a separate bowl, then combine the two together. Next, add in 2 tsp. of fresh thyme and rosemary finely chopped. Mix that in until well combined. You can add or replace those herbs if you have other ones you'd like to try as well, these two are just super fragrant and strong! And bake 25-30min @ 350. Make sure a toothpick comes out clean!!
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 The only thing harder than doing a detoxifying cleanse is doing a cleanse over the holidays. Instead of baking and indulging on holiday treats, I have spent my nights searching Pinterest and my favorite sites collecting amazing recipes to bake once the cleanse is over December 23. Haha, I'm a terrible cleanser. In my defense all the recipes here are gluten-free, grain-free and made with all real ingredients like coconut oil, grass fed butter, honey, almond and coconut flours. If you have never baked without the usual (damaging!) all-purpose white flour, sugar and shortening I dare you to try out some of these recipes and see if you ever go back. They are SO tasty, moist and flavorful! Most recipes are also really simple because it doesn't take much to make good ingredients great... and without the guilt or grain belly symptoms! LEFT: Beth's Cinnamon Rolls from Tasty Yummies  Since I just wrote a blog about the super powers of chocolate I have to add this delicious recipe for gluten free scones using Chocolates El Rey Gran Saman Discos.
I first had the immense pleasure of tasting these scones on a road trip from New Orleans back to Austin. If you have ever made that 8 hour trek across I10 you know there is nowhere to stop for a good meal. So my boyfriend's super talented (and prepared!) sister had baked these for the drive. Needless to say all 8 scones were gone by the time we got back to Austin. Probably not the best "meal" but I felt a lot better about it than stopping at a fast food joint for a heart attach in a bag. Post Script: I use chocolate and cherries here but you can really throw anything in that suits your fancy. I also like to use blueberries, strawberries, coconut, orange or lemon zest, ginger.. you get the point. Preheat Oven to 350 F INGREDIENTS:
INSTRUCTIONS:
BAKE at 350 F for 15 minutes  These muffins are packed with carrots for Vitamin A and K, coconut for potassium and fiber and almond flour for Vitamin E. These little protein packed babies will keep you full and energized for hours. And did I mention they are as moist and delicious as carrot cake.. but better. Enjoy!
2.5 C Blanched Almond Flour 1 T Cinnamon 2 tsp Baking Soda 1/2 tsp Salt 2 C Grated Carrots 1 Apple Grated or 1 cup Apple Sauce 1 C Shredded Coconut 1 C Raisins 3 Eggs 2 T Raw Honey 1/4 C Coconut Oil 1 tsp Vanilla In a large mixing bowl combine the almond flour, cinnamon, baking soda, and salt. Stir. Grate the carrots and apple and add to the dry ingredients. Add coconut and raisins and stir everything together with a spoon. In a separate bowl combine the eggs, honey, coco oil, and vanilla until it is completely mixed. You may want to warm the oil and honey over a double boiler but it's not necessary. Add the wet ingredients to the large mixing bowl and stir until the mixer is completely blended together. I like to line my muffin tins with Paper Chef's Parchment Baking Cups or else thoroughly grease the tins with coconut oil. Bake at 350F for 25 minutes. |
