Nourishing. Satisfying. Gourmet.
I love rhubarb baked goods and my mom’s rhubarb coffee cake was one of my favorite things to make until I went grain-free. Well, now we can eat it again! I hope you enjoy it as much as we do! (And yes, that is eggs and sausage in the picture with the coffee cake…we grew up eating coffee cake for breakfast!)
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My mom mentioned to me she made a “Ham and Potato Soup” and had substituted sweet potatoes for the potatoes and had really liked it! I decided to give it a try. I combined a few different recipe to come up with this one. If you would like to see either of the original recipes, the links are here and here. My husband and I were thrilled with the end result. I hope that you can enjoy it as well! It is a great way to use up leftover ham.
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Jennifer shares a delightful grain-free muffin with us today. Using coconut and almond flour, lots of nourishing eggs, and sweet bananas, these muffins would make a fun start to the day. The chocolate chip variation sounds especially delicious. -Kimi
These muffins are a new favorite in our home! I typically make them plain, but have also added some homemade dark chocolate chips to them for a fun, chocolatey twist. They make a nice snack during the day or side for breakfast. Enjoy!
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Have any extra pumpkin puree leftover from the fall? Make these delicious pumpkin bars made using coconut flour and almond flour and sweetened with honey. Top with a delicious creamy frosting, and your family will thank you!-Kimi
A few weeks ago, I was hungry for dessert and noticed I had multiple cans of pumpkin puree in my cupboard. What was the logical solution? It was to make pumpkin bars, of course! The bars themselves are not overly sweet, but the frosting is quite sweet which I think creates a nice combination. Please, feel free though to reduce the amount of sweetener in either or both to your liking!
Pumpkin Bars
Ingredients:
Directions:
1. Preheat oven to 350 degrees and grease a 10×15 inch pan.
2. Stir together flours, cinnamon, baking soda and salt in a medium bowl.
3. Combine eggs, honey, oil, pumpkin puree and apple cider vinegar in a separate, large bowl.
4. Add the dry ingredients to the wet and stir until well mixed (I like to use a hand mixer).
5. Pour the batter into the prepared 10×15 inch pan and bake at 350 degrees for 15-25 minutes. (Bars are done when you insert a toothpick or knife and it comes out clean.)
6. Cool completely. Serve plain or with Creamy Frosting (see below).
Creamy Frosting
Ingredients:
Directions:
1. Mix all ingredients until well blended and fluffy!
2. Spread on COOLED bars. Enjoy!
*You may make this frosting with all coconut oil to eliminate the dairy, but the consistency and texture will be different. It should still taste yummy though!
Jennifer Maltby is a food blogger for The Unrefined Kitchen. She has been happily married to her husband for 6 years. They have one two-year old daughter and a baby on the way. Jennifer loves being in the kitchen and especially loves baking. Due to multiple health issues, she changed her diet in April 2011 and saw significant, positive changes. Parting from the average American diet was a bit of a challenge, but Jennifer found that using some creativity could turn this diet into something that could be very tasty. She started the website The Unrefined Kitchen to be a tool and resource for others trying to change their diet in a similar way. The Unrefined Kitchen is grain-free, gluten-free, refined sugar-free and dairy-free (almost, we like butter!).