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Poppyseed Lemon Coconut Flour Mini Muffins (Gluten, Dairy and Grain free)

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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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Chocolate Milk “Frappé” (Honey Sweetened and Dairy Free)

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Today is the last day to sign up for the stainless steel pizza pan giveaway!

It was the middle of the afternoon and I was starting to drag. I felt like I either needed to take a nap or have a snack. I choose to have a snack ( so much more fun than sleeping!). I wanted something that was refreshing and chocolate. I thought about just having plain chocolate milk, but it didn’t seem refreshing enough. So I decided to add a bit of ice and blend it up into a mock “frappé” chocolate milk for a very cold and delicious treat for a hot afternoon. Yum! This is a very chocoately, slightly sweet, icy treat. I sweetened it with honey and used coconut milk for a dairy free treat, but you could certainly use whole milk instead of the coconut milk and water combo.

A simple yet great afternoon pick me up!

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No Bake (Mostly Raw) Cocoa Macaroons

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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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Maple Cinnamon Pumpkin Seed Butter

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Delectable. I took some soaked and dehydrated pumpkin seeds and threw them in a food processor with a bit of maple syrup (I’ve also tried honey with excellent results) salt, coconut oil and cinnamon. It’s a delicious treat! Especially when served with apple slices. I know it’s not super pretty, but the taste more than makes up for it.

If you have soaked and dehydrated pumpkin seeds on hand, this is very easy to throw together. Otherwise, you can toast raw pumpkin seeds in a pan over medium heat on the stove until they start to brown, which also helps reduce enzyme inhibitors.

I’ve used a fair amount of cinnamon in this recipe because pumpkin seeds have a robust flavor and can handle it. I personally think that one tablespoon of maple syrup makes it sweet enough, but doesn’t give as good “maple flavor” as I want, hence the two tablespoons. But play around with the ratios, if you want. This will get pretty hard in the refrigerator because of the coconut oil, so let it soften at room temperature for a while before you serve it.

Whatever you do, make sure you put it out of reach of little people! After Elena and I had enjoyed amble servings of this treat, I took a shower. When I came out, she had already taken a spoon and polished the rest of it off! Oops. But yes, it’s that good. You will want to eat it off a spoon.

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