Cantaloupe Bread

1 c cantaloupe puree (food processsed and then strained by about 1/2)
1/3 c coconut oil - softened or melted
6 eggs
1.5 tsp baking soda
pinch of salt
40 drops liquid stevia (NuNaturals)
1/3 c sour cream
1/3 c plain yogurt (not vanilla)
3/4 Tbsp cinnamon (eyeball it)
1/4 tsp cloves
1/2 tsp ginger
1 tsp almond extract
3/4 c coconut flour
1/2 c walnuts (optional) - put on the top and push down into the bread before baking.

Food process the cantaloupe, coconut oil and eggs until light and kind of frothy. Add remaining ingrediants, except coconut flour. Process for 30-45 seconds. Add coconut flour and process for an additional minute or so. Batter will be loose, but kind of grainy.

Bake in a well oiled (or parchment lined) bread pan at 350 for 35-40 minutes

Tastes similiar to a pumpkin/banana bread. I'm thinking you could easily sub either of those ingrediants for the cantaloupe and have a successful baking experience.

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!