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COCONUT CARROT WAFFLES

June 2, 2019

COCONUT CARROT WAFFLES

Ingredients

1 cup All purpose flour
¾ cup Spelt flour or buckwheat flour
1 ½ tbsp Baking powder
1 tsp Cinnamon
3 Eggs
2 cups Califia Farms coconut-almond milk
1 tbsp Honey
1 Banana, mashed
1 tbsp coconut oil
2 cups Carrots, shredded
cup Coconut shreds

Directions

In a medium bowl, whisk together flours, baking powder and cinnamon and set aside.

In a small bowl, whisk together 3 eggs, coconut milk and honey until well blended.

Pour liquid ingredients into dry mixture. Gently fold with spatula until moist and no dry streaks are visible.

Add mashed banana and coconut oil. Continue to fold gently until incorporated.

Add shredded carrots and coconut, gently fold into batter until incorporated.

Set waffle iron setting to 3, once waffle iron is heated and ready for use add about 1/3 cup waffle batter to each square. If using a smaller waffle iron may need less batter. Cooks for 3-5 minutes depending on how crispy you want your waffle.

TOPPINGS:
peanut butter, maple syrup, butter, berries, bananas, walnuts, coconut shreds, etc.

STORAGE:
Store cooked waffles in sealed container or baggie in the fridge up to 3 days
Ideally, freeze waffles on cookie sheet for 2 hours than place in freezer bag for up to 3 months. Frozen waffles reheat better than refrigerated ones.

JAM DOT COOKIES

February 22, 2019

JAM DOT COOKIES

Ingredients

1 cup Almond flour
½ cup Oats
¼ cup coconut flour
5 tbsp coconut oil, melted
¼ cup Coconut sugar
2 tbsp Maple syrup
1 tsp Baking powder
1 tsp Vanilla extract
Raspberry jam

Directions

Preheat oven to 350 and prepare baking sheet with parchment paper

Put all ingredients in a large bowl, mix well.
If dough seems dry, add a little more oil as needed for dough to stick together

Form dough into thick patties and using your thumb gently press an indent in the center

Bake 15 minutes, remove from oven and add 1 tsp of jam in the middle. Bake for another 4 minutes

Let cool completely to allow cookie to crisp up. I think these cookies are best left out to maintain crispness

MATCHA LATTE

February 9, 2019

MATCHA LATTE

Ingredients

1 ½ cups Califia “Go Coconuts” coconut milk
1 tbsp honey
½ tsp vanilla extract
¾ tsp Matcha powder

Directions

In a small sauce pan, over medium heat whisk coconut milk, honey, vanilla to your desired warmness

While coconut milk mixture heats up, place matcha powder in mug with 2 Tbsp hot water, whisk until smooth and frothy

Once your coconut milk mixture is warm add this to your matcha and stir

For extra froth: carefully pour hot matcha latte into blender on high for 30 seconds to get frothy/foam on top