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Baby Frosted Banana Cakes

October 26, 2013 Print this page

The perfect marriage of nuttiness and bananas in an absolutely adorable package.

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 50 min
Yield 12 mini cupcakes

4 eggs, separated

1/4 cup of full-fat coconut milk (can be substituted with nut milk or good quality whole milk)

1 1/2 tablespoons of vanilla extract

1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)

1 teaspoon of unfiltered apple cider vinegar

1 ripe banana

1/3 cup of coconut oil, melted

1/3 cup + 2 teaspoons of coconut flour

1/2 teaspoon of baking soda

A pinch of salt

2 teaspoons of cinnamon plus more for dusting

1 recipe of Sunbutter Frosting

Freeze-dried bananas (optional)

Directions

Preheat the oven to 350 degrees and line a mini muffin pan with paper or parchment cups. You can make these full-sized, too, but I personally think smaller treats are way cuter.

In the bowl of a stand mixer, whip the egg whites on high (for me, about setting 8) until soft but NOT stiff peaks form, about 3 to 4 minutes. Set aside.

In the bowl of a food processor, blend together the egg yolks, coconut milk, vanilla extract (1 1/2 if using coconut milk), raw coconut nectar, and apple cider vinegar.  Add in the ripe banana and the coconut oil and process until completely smooth.

Pour the ingredients in the food processor into the egg whites and gently fold with a spatula to incorporate. Sift in the coconut flour, baking soda, salt, and cinnamon and continue folding until no clumps remain.

Scoop a little less than 2 tablespoons of batter into each liner, and bake until golden brown on top and firm, about 25 to 30 minutes.

This next step may seem a little weird, but it REALLY works for gluten-free baked goods. Gently remove the cupcakes from the tin, place on a baking sheet, and bake for an additional 10 minutes to help them firm up a bit.

Let cool completely before covering with Sunbutter Frosting, a piece of freeze-dried banana, and a dash of cinnamon.


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Chocolate Hazelnut and Coconut Crepe Cake

October 19, 2013 Print this page

Ingredients

Prep Time 10 min
Cooking Time 10 min per crepe
Total Time 1 hr
Yield 1 crepe cake (12 crepes)

6 eggs

1 cup of full-fat coconut milk

1 tablespoon of vanilla extract

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1/4 cup of coconut flour

1/4 cup of good quality cocoa powder

3/4 – 1 cup of Patella

1 recipe of Coconut Cream

Directions

FOR THE CREPES:

Crack the eggs into a large bowl and whisk until light yellow and just a bit bubbly, about a minute.

Once whisked, add in the full-fat coconut milk, vanilla extract, and raw coconut nectar. Continue whisking until everything is completely combined, about a minute longer.

Sift in the coconut flour and good quality cocoa powder. Whisk until homogeneous with no specks remaining and set the batter aside.

Grease a non-stick 8, 9, or 10-inch skillet with a little bit of coconut oil and heat over medium. When the skillet is nice and hot, gently pour in 1/4 cup of the batter and swirl around the pan using swivel motions and the rim of the measuring cup. Let the crepe cook until the bottom is beginning to brown and the top is slightly dry, about 3 to 4 minutes.

Using a big flipper, gently slide under the crepe and quickly turn it over. 

Cook until the other side of the crepe is beginning to brown, about 2 to 3 minutes more. Place a sandwich press or other heavy object on top of the crepe to prevent it from puffing up to much and helping to keep it thin.

Once your crepe has finished cooking, transfer it to a plate and let it chill out a bit while you pour in the batter for the next one. While the second crepe cooks, cut a piece of parchment paper and move the first crepe on top of it.

Keep repeating the process until you have no more batter remaining. Let cool to room temperature before assembling.

TO ASSEMBLE:

To assemble, spread on a good dollop of Patella followed by a petite scoop of coconut cream on top of a crepe, then place another crepe. Keep on going until you’ve reached your final layer.

For extra prettiness, top it all off with a big dusting of cocoa powder and a large handful of toasted coconut flakes.


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Chocolate Raspberry Cupcakes

October 18, 2013 Print this page

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 16 cupcakes

1/4 cup of butter (can substitute coconut oil)

1/4 cup of coconut oil

1 cup of dark chocolate chips or 6 ounces of chocolate bar pieces

4 eggs, separated

1/2 cup of strongly brewed (DECAF!) coffee

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of tapioca flour

2 tablespoons of cocoa powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 teaspoon of cream of tartar

1/3 cup of raw coconut nectar (can substitute raw honey or maple syrup

32 raspberries

Raspberry Frosting

Directions

Preheat the oven to 350 degrees and line a muffin tin with liners.

In a small saucepan or microwave-safe bowl, melt together the butter, coconut oil, and dark chocolate chips. Once the ingredients are melted, remove them from the heat and stir often to prevent from congealing. Set aside for later.

Whisk together the yolks, coffee, and vanilla extract. With a spatula, slowly stir in the chocolate mixture, making sure to combine well.

To the bowl, sift the coconut flour, tapioca flour, cocoa powder,  baking soda, and salt. Fold in with the spatula, being careful not to over-mix.

In the bowl of a stand mixer, beat together the egg whites with the cream of tartar. Start slowly, then increase the speed to medium-high. Once soft peaks form, slowly drizzle in the raw coconut nectar.

VERY carefully, fold the egg whites into the bowl with the chocolate.

Using a large spoon, gently pour two heaping scoops into the bottom of each muffin liner. Plop in 2 raspberries per space and cover the tops with another heaping scoop of batter. Keep repeating this process until you run out of batter.

Bake until a toothpick comes out clean in the center and the tops AND bottoms are firm to the touch, about 25 to 30 minutes. Let cool completely on a wire rack before frosting with Raspberry Frosting.

 


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