Oct 6, 2014 | Blog, Breakfast, Dairy-Free, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Paleo, Recipes, Vegetarian |
Fall is here! There is no better way to celebrate the beginning of the season than with these muffins. They have all of the fall flavors, but are grain-free. Enjoy!
Grain Free Pumpkin Cranberry Muffins
Ingredients:
3 pasture raised eggs
1/4 cup coconut oil
1 cup pumpkin puree
4 medjool dates, pitted (or 8 small dates)
A piece fresh ginger the size of your thumbnail
3 Tablespoons coconut sugar or 15 drops of stevia
1/3 cup coconut flour
3/4 teaspoon cinnamon
1/4 teaspoon Himalayan salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted and chopped, plus more for the top
3/4 cup fresh or frozen cranberries, chopped
Makes 8 muffins
Directions:
Place eggs, oil, pumpkin, dates, ginger and desired sweetener in a blender and blend on medium-high until well combined and the dates are broken down.
Add in coconut flour, spices, salt and baking soda and blend gently until smooth. Transfer to a bowl and fold in walnuts and cranberries.
Scoop batter into a lined muffin pan and top with more walnuts if desired. Bake at 350° for 20-22 minutes until the top springs back to the touch. Cool and serve!
Tips & Notes~
Use 1/2 cup dried cranberries or raisins in place of the fresh.
Substitute 2 medium ripe bananas for the pumpkin, you may want to decrease the sugar to 2 tablespoons.
Aug 4, 2014 | Blender, Blog, Breakfast, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Snacks & Appetizers, Vegetarian |
During my trip to Idaho over the last month I experimented a lot with coconut flour. I LOVE it! It’s high in fiber, gluten free and has a delicious nutty flavor. The trick is that because of the high fiber it is quite drying so use 1/3 cup for every 1 cup of regular flour required. My clients are huge fans of sweet breads, and warm in the morning (frankly who isn’t?). This recipe I concocted is one of my faves so far. Experiment and enjoy!
Grain Free Banana Blueberry Coconut Muffins
Ingredients:
3 large pasture raised eggs
1/4 cup coconut oil
2 medium-large ripe bananas
4 medjool dates, pitted
2 Tablespoons coconut sugar or 10 drops of stevia
1/4 cup coconut flour
1/4 teaspoon Himalayan salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted and chopped, plus more for the top
1/2 cup fresh or frozen blueberries
Shaved coconut flakes or more nuts for the top
Makes 6-8 muffins
Directions:
Place eggs, oil, bananas, dates and desired sweetener in a blender and blend on medium speed until well combined.
Add in coconut flour, salt and baking soda and blend on low until smooth. Transfer to a bowl and fold in walnuts and blueberries.
Scoop batter into a muffin pan lined with muffin papers (optional) and top with more walnuts if desired. If you like the “muffin top” the fill the cups up to the top. If you want them a little smaller fill 3/4 of the way. Bake at 350° for 20-25 minutes until the top springs back to the touch. Serve!
Tips & Notes~
Use any kind of nut or any kind of berry.
Add some powdered ginger or cinnamon for a little spice.
Jul 29, 2018 | |
Below you will find our Cooking Party Recipe offerings. A typical Cooking Party includes four recipes of your choice. We will ask that you choose about 6 recipes from this page (6 total, not per category) and we will narrow it down to four, in order to make a well-rounded meal. You will also have the opportunity to tell us if there are any particular dislikes or allergies to be aware of. To see more info and to submit an inquiry, please return to the main Cooking Party page here.
Appetizers
- Guacamole with Pomegranate & Pumpkin Seeds
- To DIE for Cashew Queso Dip & Chips
- Minted Sweet Pea Dip with Lemon & Olive Oil
- Roasted Eggplant Baba Gahnoush with Crudite for Dipping
- Chickpea & Artichoke Hummus with Crudite for Dipping
- Kale & Sage Pesto On Local Crusty Bread
- Crispy Hummus Ravioli with Olives
- Pear & Gorgonzola Salad Rolls with Toasted Walnuts
Salads & Soups
- Rainbow Salad with Sesame Garlic Dressing & Toasted Cashews
- Kale Salad with Toasted Almonds, Avocado & Lemon Vinaigrette
- Cabbage Slaw with Spicy Pepitas and Cumin Vinaigrette
- Crunchy Cabbage Salad with Miso Ginger Dressing
- NAKED Caesar Salad with Garlic Cashew Dressing
- Citrus & Avocado Salad with Mustard Vinaigrette & Picked Herbs
- Shaved Vegetable Salad with Picked Herbs & Toasted Hazelnuts
- Super Greens Green Salad with Herb Dressing & Avocado
- Creamy Acorn Squash Soup with Coconut Milk & Spiced Pepitas
- Thai Carrot & Ginger Soup with Herbs
- Watermelon Gazpacho with Avocado Salsa
Veggie Sides
- Caramelized Onion Cauliflower Puree
- Sesame Balsamic Roasted Brussels Sprouts
- Garlic Balsamic Sauteed Swiss Chard with Tomatoes & Walnuts
- Roasted Mixed Mushroom Parcels with Sherry & Tarragon
- Herb & Toasted Quinoa Zucchini Pilaf
- Zucchini Cakes with Garlicky Coconut Dill Sauce
- Garlic Roasted Cauliflower with Parmesan
- Cumin Roasted Sweet Potatoes with Caramelized Onions & Herbs
- Roasted Asparagus with Cilantro Pumpkin Seed Pesto
Vegetarian/Vegan Mains
- Broken Lasagna with Mushrooms, Fennel, Parsley & Sage
- Broccoli & Avocado Grilled Cheese
- Black Bean Burgers with Cilantro Sauce
- Shaved Butternut Squash & Kelp Noodles with Spicy Peanut Sauce
- Shiitake Jicama Lettuce Wraps with Sesame & Ginger
- Indian Curried Cauliflower Filled Twice Baked Potatoes
- Twice Baked Sweet Potatoes with Caramelized Onions & Broccoli
- Heirloom Tomato & Garlic Farinata (Tuscan “pizza” made with chickpea four)
- Herb & Shaved Cauliflower Farinata
- Falafel with Spicy Lemon Coconut Sauce
- Zucchini Fettuccine “Alfredo”
- Zucchini Pasta with Sun Dried Tomato Cashew Sauce
Proteins
- Local Fish Ceviche with Coconut Milk, Cilantro & Macadamia
- Pesto Grilled Local Fish or Shrimp
- Blackened Local Fish or Shrimp with Romesco Sauce or Mango Salsa
- Orange Ginger Glazed Local Fish (similar to teriyaki)
- Roasted Shrimp with Garlic, Tomatoes & Herbs
- Roasted Chicken Thighs with Olives & Potatoes
- Latin Spiced Chicken with Lime, Cilantro, Sweet Potatoes & Peppers
- Spicy Miso Baked Chicken Thighs (can also be mild)
- Quick Moroccan Spiced Chicken with Green Olives Spice & Yogurt
- Roasted Chicken & Onions (can be spicy or not)
- Lemon Herb Grilled Chicken
- Smoked Paprika Fish/Chicken/Steak with Citrus Balsamic Glaze
- Mediterranean Style Grass-Fed Beef Meatballs with Romesco Sauce
Desserts & Baked Goods
- Savory Powerhouse Bread (oats, nuts, seeds)
- Powerhouse Gluten Free Bread
- Handmade Tortillas
- Chocolate Banana Pudding
- Double Chocolate Black Bean Brownies (vegan)
- Decadent Chickpea Blondies (vegan)
- Pumpkin Cranberry Muffins (gluten free/grain free)
- Citrus Berry Almond Scones (gluten free/grain free)
- 5 ingredient Peanut Butter Cookies
- Raw Coconut Chocolate Truffles
- Raw Carrot Cake Truffles
Return to Cooking Party page and submit an inquiry.
