Chocolate Cake (the best so far!)

Based on this recipe: http://mariahealth.blogspot.com/2011/10/mocha-fudge-cake-and-converting-flours.html and modified only slightly! Can't wait to try the version with almond flour...

USING COCONUT FLOUR
1 1/2 c Kroger brown sugar sub
1/3 c coconut oil
6 eggs
3 oz unsweetened chocolate, melted
1 heaping T cocoa
3/4 cup sour cream
3/4 cups coconut flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt

Pre-heat oven to 350˚. Beat sweetener and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift the coconut/almond flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" cake pan with coconut oil spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes. Makes 12 servings.

Coconut Flour Pizza Crust

By far our favorite when it has come to gluten free pizza crusts, and the fact that it's low carb to boot makes it a win win for our family. 

This is seriously great crust...and it's easy and there's no yeast, so there's no rise time! Plus, you can cut a real slice of pizza and actually hold it in your hand! When was the last time you could do that with a low carb crust? Enjoy!



Coconut Flour Pizza Crust

Look Mom, no fork!

1/3 c coconut flour

1/3 c grated parm (the cheap stuff in the green can)
3 T almond flour
4 eggs
Pinch of salt
½ tsp baking powder
2 T Italian seasoning (or pizza topping, if you can get it from the Amish Pantry in Clarksville)
1 cup shredded mozzarella
2 T grapeseed or olive oil
1 tsp garlic powder
¼ tsp xanthan gum

 Add everything to a foodprocessor and process until smooth, a minute or so.

 Using wet (like from water) hands, spread the “dough” out onto a parchment paper lined cookie sheet. You may need to rewet your hands a couple of times.

Bake the crust at 375 for 15 minutes, then add toppings and bake for another 10-12

*You can also forego pizza and make this a flatbread by adding cheese to the top before the first baking.  We had it like this with pepperjack cheese with chili the other night and it was delicious!

Coconut Crusted Oven Baked Chicken Tenders

Coconut Crusted Oven Baked Chicken Tenders

These suckers are good...like really good! And quick, and easy!

2 lbs of chicken, cut into "tender" sized pieces
1/2 c coconut - unsweetened, I used a medium sized flake
1 tsp salt
1 tsp pepper
1 1/2 tsp paprika

Mix all the spices with the coconut in a bowl. Roll the chicken tenders in the coconut (no egg wash/dip needed) and place on a parchment paper lined baking sheet.

Bake at 425 for 15 minutes, flip them over and put back in for another 3-4 minutes.

Easy peasy...would go great with some honey mustard :)



PS These freeze beautifully! I like to make a double batch, cook half for one meal and then freeze the other half, raw, on a baking sheet until they are frozen, then throw them in a freezer ziplock. To cook them from frozen, just take them out of the freezer and follow directions above, adding about 5 minutes to the cooking times.