Walnut Spice Cake {Grain-Free, Dairy-Free}

Spice cake is surely a rustic delight! There is something so pleasing to me about a simple cake made delicious with warm and seasonal spices. And I am all about cake that is socially acceptable to eat for breakfast! This cake is moist and flavorful. Raisins or other dried fruit would be great additions if that's what you like. I personally love spice cake plain with walnuts. To turn this into a more decadent dessert you could add cream cheese frosting. This is another one of those recipes that people can't believe is gluten-free. The fact that it is made with almond flour, which is even healthier than whole wheat flour, makes it a win-win!

Walnut Spice Cake {Gluten-Free, Dairy-Free}
serves 6-8
recipes adapted from The Gluten-Free Almond Flour Cookbook

2 1/2 cups blanched almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon groud cinnamon
1 teaspoon ground allspice
1/2 teaspoon groud nutmeg
1/4 teaspoon ground cloves
1/4 cup brown sugar
1/4 cup coconut oil, melted over low heat and cooled slightly (can substitute for butter)
3 large eggs
1/2 cup honey
1/4 cup pure maple syrup
1 tablespoon vanilla extract
1/2 cup walnuts, toasted and coarsely chopped

1. Preheat the oven to 350F. Grease an 8-inch square baking dish (you can also use a 9x9) with oil and dust with almond flour.

2. In a large bowl combine the almond flour, salt, baking soda, spices, and brown sugar. In another medium bowl combine the melted coconut oil (make sure it isn't hot or you will scramble the eggs), eggs, honey, maple syrup, and vanilla.

3. Stir the wet ingredients into the dry until thoroughly combined. Fold in the walnuts then scoop batter into the prepared baking dish.

4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 1 hour then serve. Enjoy!

Almond Flour Chocolate Chip Cookies {Grain-Free}

I have attempted several almond flour chocolate chip cookies and finally found a winner! These cookies are slightly crispy on the outside and moist and soft on the inside. My friends and family loved these! With this recipe you can easily switch up the chocolate chips and nuts to your preferences.

Chocolate chip cookies really are one of life's simple pleasures. Few things are more comforting than a warm, freshly-baked cookie with a glass of cold milk (almond milk in my case). As with many other cookie recipes, I usually make a batch of dough, then bake half and freeze the other half. To freeze the dough, form it into mounds and place them on a cookie sheet. Put the cookie sheet in the freezer. Once the dough is frozen you can transfer the mounds to a plastic bag. When you want a cookie, just bake the frozen dough by adding 2-4 minutes onto the cook time. These are perfect to have on hand for those nights when you just need a little something sweet!

On an additional note, like many people with gluten-intolerance, I have been trying to minimize my dairy-intake. The problems presented with dairy are often caused by lactose (the sugar in milk) or casein (the protein in milk). Since butter is mostly milk fat, it is ok for me to have occasionally. This is what I've decided works personally for me and everyone has different levels of sensitivity. Dr. Vikki Petersen of Health Now Medicial Center has great information for those with gluten-intolerance. Here is an article she wrote about eating butter on a dairy-free diet. 

Almond Flour Chocolate Chip Cookies {Gluten-Free}

makes about 2 1/2 dozen cookies
(recipe adapted from The Nourishing Home)

1/2 cup butter, softened
1/4 cup coconut oil
3/4 cup brown sugar (or coconut palm sugar)
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour (see note below)
1 1/4 cups chocolate chips of choice
2/3 cup toasted walnuts (optional)

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated. 

3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.

2. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

*You can use almond meal in place of blanched almond flour for this recipe with great results!

You might also like my: 
Almond Flour Snickerdoodles 
Double Chocolate Peanut Butter Cookies 

Orange Julius Protein Smoothie

I love it when clementines are in season! The smell that instantly fills the room when you start peeling one always reminds me of the holidays. They really are the perfect little fruit. I have a smoothie almost everyday. I usually make green smoothies, but am always looking for ways to switch it up. This smoothie is a great way to enjoy winter citrus as a healthy treat!


Orange Julius Protein Smoothie
serves 2

4 clementines, peeled and halved (or 2 oranges)
1 frozen banana
7-8 ice cubes
1 1/2 teaspoons vanilla extract
1 cup milk of choice (I use almond milk)
1/2 scoop of vanilla protein powder (I use egg white based protein powder)
3-4 drops vanilla liquid stevia (optional depending on the sweetness of your protein powder)

Place all the ingredients in blender. Blend until smooth.

Enjoy!

Pumpkin Chocolate Chip Bread {Grain-Free, Dairy-Free}

Few things rival my love of pumpkin and chocolate. This pumpkin bread is moist, easy and delicious! You would never know it's gluten-free. Pumpkin bread is perfect for this time of year and would be a great addition to your Thanksgiving table. I also love pumpkin chocolate chip bread with quiche for a delicious and festive holiday brunch. This bread is great because you don't need 6 different flours. And so my love of baking with almond flour continues! Now I just need to stop myself from eating the whole loaf...

Pumpkin Chocolate Chip Bread {Gluten-Free, Dairy-Free}
serves 8-10

2 cups blanched almond flour
3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup pumpkin
2/3 cup brown sugar (or coconut palm sugar)
6 eggs
1 teaspoon vanilla
1/2 cup mini chocolate chips (optional)

1. Preheat the oven to 350. Line a 9x5 inch loaf pan with parchment paper. In a large bowl, mix together the almond flour, salt, baking soda, cinnamon, nutmeg, and cloves.

2. In another bowl using a hand mixer (or stand mixer), mix together the sugar and eggs until well combined. Add the vanilla and pumpkin and mix. Add the dry ingredients to the wet and mix until thoroughly combined. Stir in the chocolate chips.

3. Bake in for 50-55 minutes, or until a knife inserted into the center comes out clean. Cool in pan for 10 minutes. Then transfer to a wire rack and cool completely. Enjoy!

Chocolate Coconut Pie {Grain-Free, Dairy-Free}

I recently discovered the greatest thing since I've gone gluten-free; baking with almond and coconut flour! I don't even know where to get started. First off, almond flour and coconut flour are way healthier for you than any grain flour. I would highly recommend try baking with these two flours even to people who can eat gluten! You are getting so much more protein and fiber when you use almond and coconut flour. Not to mention they both have extremely low glycemic indexes, which is easy on your blood sugar.Grains are a known source of inflammation and are just hard on your body. I feel so much better giving my little one baked goods made out of almond and coconut flour, because I know he is getting some good protein and fiber instead of all junk!

Secondly, the things I've made with these two flours so far are moist and flavorful. Think about it - coconut and almonds are already so delicious on their own.  In addition, gluten-free baking is complicated. You have to use endless combinations of 3 different flours, starches and xanthan gum. I am in awe of many gluten-free bakers and how much they understand the science behind it all. Baking with coconut and almond flour couldn't be easier.

Speaking of easy, this pie couldn't be easier! For the crust you just press and bake. No rolling or shaping needed. And the filling comes together in less than 10 minutes. This chocolate pie was delicious. I brought it to Sunday dinner at my sister-in-law's house and it was loved by all.

Chocolate Coconut Pie {Grain-Free, Dairy-Free}

serves 8

recipe courtesy The Gluten Free Almond Flour Cookbook

For the crust:

3/4 cup blanched almond flour (I use Honeyville)

1/4 teaspoon salt

3/4 cup shredded coconut, toasted (I used sweetened, but unsweetened will work)

1/4 cup coconut oil, melted over low heat

1 tablespoon agave nectar or honey

1 teaspoon vanilla extract

Preheat oven to 350. In a large bowl combine the almond flour, salt, and coconut. Combine the coconut oil, agave and vanilla in another bowl. Stir the wet ingredients into the dry and combine thoroughly. Press the dough into a 9 1/2 inch pie pan. Bake for 7-12 minutes until golden. Cool completely before filling.

For the filling:

28 ounces unsweetened coconut milk (I used full fat)

Pinch of salt

1/4 cup arrowroot powder (cornstarch would work as well)

1/2 cup agave nectar (or honey)

2 tablespoons vanilla extract

2 cups coarsely chopped dark chocolate

Reserve 1/4 cup of the coconut milk. In a medium saucepan, bring the remaining coconut milk and salt to a boil; whisk constantly for 1 minute, then decrease to a simmer. In a small bowl, dissolve the arrowroot powder in the reserved coconut milk, stirring to make a paste. Raise the heat under the saucepan to high and add the arrowroot mixture, whisking constantly until the mixture thickens, about 1 minute. Stir in the agave and vanilla. Remove from heat and allow to cool for 5 minutes. Add the chocolate to the warm mixture and stir until  the chocolate is completely melted. Pour the mixture into the crust. Place in the refrigerator for at least 1 hour to set, then serve. Enjoy!

Roasted Corn, Avocado and Black Bean Salsa

This is one of my favorite salsas to make in the summer with fresh corn. I recently discovered how easy it is to make it in the fall/winter using frozen white corn. This is great football watching food. It is also perfect for parties. I made this salsa for a get together with some friends last night and it was a hit!

You start by roasting the de-thawed corn in the oven. Then let it cool and mix in delicious things like lime juice, cilantro, fresh tomatoes  etc. This is a great dish because it can be made in advance. It is actually best after it has sit for a few hours. I love having a few things made and out of the way before a get together with friends so I can focus on other last minute details.


Roasted Corn, Avocado and Black Bean Salsa
serves 10-12

1 bag of frozen white corn, thawed
2 tomatoes, chopped
4 green onions, sliced thin including the green parts
1/4 cup cilantro, chopped
1 15oz can of black beans, drained and rinsed well
Juice from 3 limes, about 1/4 a cup
1 packet of Good Seasons Italian Dressing Mix
2 tablespoons sugar
2 tablespoons olive oil
salt and pepper to taste
2 avocados, cubed

1. Preheat the broiler and pour thawed corn in a thin layer on a baking sheet. Broil until the corn starts to roast and brown. Remove from oven and allow to cool.

2. Meanwhile mix together the lime juice, dressing mix, sugar, olive oil and about 1/2 teaspoon each of salt and pepper. Add the cooled corn and all the other ingredients except the avocados.

3. Refrigerate for a few hours to allow the flavors to "marry". Before serving mix in the cubed avocado.

Enjoy!

Chocolate Peanut Butter Banana Smoothie

I always feel like I'm cheating when I make this smoothie. It tastes far too delicious for being as easy and relatively healthy as it is. It is still a treat, but much healthier than a chocolate milkshake or the beloved jamba juice peanut butter moo'd. I have been trying to cut back on dairy and love the fact this is made with dark chocolate almond milk rather than dairy. This smoothie is great to give to my little one because he gets a special treat that still has protein and fruit in it!

In other news today is my 1-month blog-iversay!  Thanks for reading!

Chocolate Peanut Butter Banana Smoothie
serves 2

1 cup dark chocolate almond milk
1 banana (can be frozen)
2 tablespoons peanut or almond butter
7-8 ice cubes

Place all ingredients in blender and blend until smooth. Add more ice cubes if you like it thicker.

Enjoy!

Spicy Beef and Shredded Vegetable Stir-Fry

This is one of my absolute favorite dishes! My Mom used to make it growing up and my brothers go crazy for it. My husband is also a big fan. In a home where we don't make many things twice (too addicted to trying new recipes), this is a dish we have about once a month. It is quick, easy and delicious!

I like my stir-fries to be vegetable-heavy, so they are healthier. Since the vegetables are cooked quickly, stir-frying is great way to enjoy lots of vegetables with their nutrients intact. Using lots of vegetables also cuts down on the amount you have to spend on meat, which is always a plus. The sauce in this dish is truly a perfect balance. If you like things a little hotter you can definitely add more hot sauce. As is, the heat is just subtle and in the background.


Spicy Beef and Shredded Vegetable Stir-Fry
serves 4

12 ounce flank steak or round steak, cut in 1/4 inch thin strips
1 cup shredded carrots
1 cup celery, cut into thin, 1-inch matchsticks
1/3 cup onion, diced
3/4 cup green pepper, diced
1 tablespoon ginger
2 tablespoons oil

Sauce:
3 tablespoons soy sauce
3/4 salt
3 teaspoons sugar
1 teaspoon hot sauce
3/4 teaspoon white vinegar
1/4 cup + 2 tablespoon water

Heat oil in saucepan until very hot and fry beef until brown. You may have to do this in 2 batches so you don't overcrowd the pan. Remove beef with slotted spoon and transfer to a plate. Add more oil if needed and saute onion for 2-3 minutes. Add the celery and green pepper and saute for another 2-3 minutes. Add the ginger and shredded carrots and saute for about 1 minute. Add the sauce and beef back to the pan and cook until heated through. Serve over rice if desired.

Enjoy!