Paleo Coconut Lemon Cake

 Paleo Coconut Lemon Cake

1/2 c fresh lemon juice

3 egg whites (room temperature)

1 tsp lemon extract

1/4 tsp salt

1/4 c unsweetened applesauce (room temperature)

2 T water

1/2 c coconut oil, melted and cooled

3 T granulated stevia (Pyure)

1 1/2 c coconut flour

2 T almond flour

1 1/2 tsp baking powder

1 tsp baking soda

1 lemon, zested

Preheat oven to 350 F. Grease 9" baking pan w cooking spray. Combine lemon juice, egg whites, lemon extract, salt in bowl of stand mixer fitted with the whisk attachment. Beat until thick and fluffy. Beat in water, applesauce, coconut oil and stevia.

Mix coconut flour, almond flour, baking powder, baking soda together in a separate bowl. Turn on mixer, add flour mixture gradually until batter is just combined. 

Scrape batter into prepared baking pan. press gently with palm to spread it evenly in the pan. Sprinkle with lemon zest evenly to top.

Bake in preheated oven until top is golden brown, about 50 minutes. Cool in the pan for 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars. 

Cinnamon Sweet Potato Fries

 Cinnamon Sweet Potato Fries

1 large sweet potato

1 T olive oil

1/2 tsp cinnamon

1/4 tsp salt

Preheat oven to 425 F. 

Cut sweet potato into 2 " long by 1/4" sticks

Place on cookie sheet. Drizzle with oil, sprinkle with cinnamon and salt. Toss thoroughly to coat.

Bake for 15 min, toss and bake for 15 more minutes.

Super Strawberry Jam (Stevia sweetened)

 Super Strawberry Jam

8 frozen strawberries

4 T water

1 tsp lemon juice concentrate

1 pkg unflavored gelatin

1/2 T pectin 

1/2 T granulated Pyure stevia

Cook berries and water on Med . When 1/2 way softened, mash with potato masher and add other ingredients. Whisk to blend. Continue whisking until boiling. Turn down heat to low. Cook another 5 min - it'll be thick.  Remove from heat. Pour into plastic container to freeze for jam. Or cool then blend in blender fro smoother jelly. Add up to 1 T apple juice concentrate to thin a little.

Coconut Pound Cake

 Coconut Pound Cake

1 c coconut oil 

2/3 c olive oil

2 c brown sugar, 1 c white sugar

5 eggs

3 c flour

1 tsp baking powder

1/2 tsp salt

1 c milk

4 oz flaked coconut

1/2 tsp vanilla

Cream oils and sugar Add eggs, beating after each addition. Stir in flaked coconut to cream mixture. Sift flour, baking powder and salt.  Add dry ingredients to creamed mixture alternating with milk. Mix well with large spoon. Stir in vanilla. Grease and flour 2 glass bread pans and 1 pie tin. Spoon batter into pans.  Bake for 50 min at 325 F.

Refried Beans

 Refried Beans

1 lb pinto beans (abt 2 cups)

1/2 onion

3 tsp garlic powder

3 tsp salt

5 TB oil

2 tsp liquid smoke

soak pinto beans over night or bring to boil and let stand for an hour. Soak them in plenty of water to allow the beans to expand. The water level should be at least double the surface of the beans.

Phase 1: Drain beans (option). The compound that makes beans gassy is water soluble and most of it will pour off with the bean soaking water. The downside is a lot of vitamins are also water soluble and will pour off too. I drain. 

Phase 2: Cover beans with hot water and bring to a boil. Once boiling, add garlic and onion. Simmer gently for 2 hours with lid cocked, stirring occasionally. Add some hot water after 1 hour. 

Phase 3: Add 2 T oil and more H2O. Most of your smoke flavor comes later, but this will smell awesome. Simmer for another 2-4 hours. Stir occasionally. The beans will get really soft and absorb a lot of water. If they are not fully saturated and soft, the end product will not turn out.

Drain out the bean broth (save some for later). Add the remaining 3 T oil and use potato masher to blend well. Add salt - very slowly. Do the same with liquid smoke. Add some of the bean broth to thin.

Cool and store. Ok to freeze.

Falafel

Falafel

1 c dried chick peas (can sub for 2 c canned)

2-3 cloves garlic

1/2 c bread crumbs

1/4 c parsley

2 TB flour

1 tsp salt

1 tsp baking powder

1 1/2 tsp coriander

1 1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp cayenne pepper

1 egg

Put chickpeas in large saucepan and cover with 2" water. Bring to boil, cover tightly, remove from heat and soak for 1-2 hours. Drain beans and rinse. Process beans breadcrumbs and garlic in food processor until beans are in small pieces. Do not over process. You want chunks. Add the rest of ingredients and mix well.  It will be dry and crumbly.  Add water if it's too dry to form balls, Form 1" balls, flatten slightly. Bake at 350 F for about 20 minutes or until browned or deep fry.  Serve with hummus and lemon rice or put in a pita with tomatoes, onion, cucumber, and hummus. 

Sweetened Condensed Milk substitute

 2 eggs

2 T flour

1 c brown sugar

1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

Mix and use as substitute for sweetened condensed milk.