Serving Size : 12
5 egg whites
1/2 cup coconut sugar
1/4 teaspoon stevia
3/4 teaspoon pure vanilla extract
1/3 teaspoon almond extract
3/4 teaspoon salt
5 cups sweetened shredded coconut
1 3/4 cups whole almonds
1 3/8 cups chopped dark chocolate – melted
1) Preheat the oven to 325°F. Oil a 9-inch square baking dish with butter.
2) In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and sugar on medium speed until well incorporated and the sugar is nearly dissolved. Add the vanilla and almond extracts and salt; mix to combine.
3) Stir in the coconut by hand, then pour the mixture into the prepared baking dish. Press into an even layer.
4) Sprinkle the almonds over the coconut and press gently to secure.
5) Bake until the coconut begins to turn golden brown at the edges and the almonds are toasted, 20 to 25 minutes. Cool to room temperature.
6) When the coconut mixture is cool, drizzle the melted chocolate all over the surface. Transfer the pan to the refrigerator and chill until the chocolate is set.
7) Slice into 12 even squares. Store in an airtight container until ready to serve, up to three days.
Two clients called to tell me today that the Brownies we delivered today were perfect!! Wahhooo!!
These brownies have the best flaky, crunchy tops of any brownie I’ve ever made, the coffee adds depth of flavor and the blueberries help hold the moisture!
Here the recipe;
Serving Size : 12
1/2 cup unsalted butter — melted
1 3/8 cups granulated sugar
1 cup chocolate chips
2 tablespoons dried coffee
1/4 teaspoon baking soda
1/3 teaspoon salt
1 1/3 tablespoons water
1 1/3 teaspoons vanilla extract
2 2/3 eggs
3/8 teaspoon xanthan gum
3/4 cups sweet rice flour
1/2 cup tapioca flour
1/4 teaspoon xanthan gum
1 1/3 cups blueberries
1) Preheat oven to 350 degrees.
2) Butter a 8×8 glass pan
3) Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth and almost creamy.
4) Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
5) Add the rice flour blend, baking soda, coffee crystals and blueberries and mix well. The batter will be thick.
6) Use a sturdy spatula to spread batter in the prepared 8×8 pan. Bake for 30-35 minutes until toothpick inserted comes out clean.
7) Let cool, then cut into 2? squares. Try really hard to not eat them all yourself.
Or you can order them from Beyond-Paleo.com!
Coffee, Cinnamon and Hazelnut Cakes
Serving Size : 8
1/2 cup sweet rice flour
1/4 cup tapioca flour
3/4 cup hazelnuts
3/4 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
3 tablespoons butter
3 teaspoons instant coffee
Preheat oven to 350F.
1) Butter iron muffin tin.
2) In the bowl of a food processor, combine flour, hazelnuts, sugar, baking powder, cinnamon and salt and whizz until hazelnuts are finely ground. Add in eggs and vanilla extract and whisk pulse until batter is smooth.
3) In a small microwave-safe bowl, melt the butter. Add in instant coffee powder and stir to dissolved. Add coffee=melted butter mixture to the batter and pulse until butter is completely incorporated.
4) Divide batter evenly into prepared muffin cups.
5) Bake for 18-22 minutes, until the cakes spring back when lightly touched and a toothpick inserted into the cake comes out clean.
6) Take cakes out of the muffin pan and allow to cool on a wire rack
7) When ready to serve, invert cakes onto a plate and remove their wrappers. Cakes can be served at room temperature or slightly warmed.
1/3 cup Demerara Sugar
6 large ripe bananas
2 cup coconut milk
3 large eggs, beaten well
1 Tablespoon fresh orange zest
1 teaspoon vanilla
pinch of salt
3 tablespoons butter, melted
1) Preheat oven to 375°.
2) Generously butter a 8×8 or 7×10 shallow baking dish. Sprinkle 2 tablespoons of the sugar in the bottom.
3) Cut each banana into 3 long strips and line the bottom of the dish with them.
4) In a bowl beat together all the remaining ingredients and pour carefully over the bananas.
5) Bake for 40-50 minutes, or until puffy and golden. Llet cool on a rack for 15 minutes.
Gotta try these!
[Photograph: Evan Sung]
From Serious Eats
3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
1 cup sugar, plus 1/4 cup for rolling
1/4 cup molasses (not blackstrap)
1 large egg
1 cup sweet rice flour
½ cup Tapioca Flour
½ cup teff flour
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets
Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.