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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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!).
Thank you everyone for the beautiful thoughts and prayers and suggestions in my last post! You are appreciated.
The other day I was craving some mini poppyseed muffins my mom used to make for us growing up. They were cute bite sized muffins filled with poppyseeds with a lemon flare, a delightful combination. I was making dinner for our extended family that night, and so decided to make a healthier version to share with the crowd. Let’s just say that the 24 mini muffins disappeared quickly, despite the fact that they were made with fiber rich coconut flour! Because they are high in fiber (and protein from the eggs), they are pretty filling too. Altogether, I thought they were a success and am looking forward to making them again.
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What do you do when life gives you three children three and under to watch for the day? Make No Bake Cocoa Macaroons, of course! The other day I was babysitting my sister’s two kids along with my daughter Elena and it was a fun but busy day. In the middle of it, I decided we needed a little treat and whipped these up.
I have been savoring a jar of Artisana Organic Raw Coconut Butter
and the other day I had mixed in a little cocoa powder and a dab of honey with some of the coconut butter to make a yummy spread. It was so good I thought it deserved to be made into some cookies. These cookies are delightfully rich and full of healthy coconut oil too.
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