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Healthy Recipes
Sweets
Sweets
Recipes to satisfy your sweet tooth.
Almond-Coconut Pancakes
(Adopted from ComfyBelly) Ingredients  4 large eggs  1/2 cup coconut milk or water  1 tablespoon vanilla extract  2 tablespoons honey or other liquid sweetener  3⁄4 cups almond meal  3⁄4 cup coconut flour  1/4 teaspoon salt  1/2 teaspoon baking soda  a few tablespoons of cooking oil or ghee (for the skillet) Method: 1. Whisk together all the wet ingredients in a large bowl. 2. Add the dry ingredients to the wet ingredients and blend well. 3. Heat a skillet on a low to medium heat with about 1 tablespoon of oil or ghee. 4. Spoon 1 tablespoon of batter per pancake on the heated skillet. 5. When you can slide a spatula under the pancake easily, flip the pancake and cook on the other side. 6. Cook for a few more minutes and place the cooked pancakes on a warm plate and cover. Repeat for the remaining batter. 7. Enjoy with honey syrup, maple syrup, cinnamon, fruit, jam, ice cream, or yogurt topping. Makes about 20 silver-dollar sized pancakes or about 4 servings
$10
Gluten free
Vegetarian
Almond-Coconut Pancakes
Banana Bread
Comfy Belly Banana Bread (Gluten-free, dairy-free, starch-free, Paleo and SCD compliant) Ingredients:  3 ripe, peeled bananas (300 gm , or about 1 1⁄2 cups mashed)  3 large eggs  2 tbsp honey or maple syrup or coconut sugar  1 tbsp vanilla extract  3⁄4 tsp baking soda  1⁄2 tsp salt  1⁄4 cup plus 2 tbsp (39 gm) coconut flour Directions: 1. Preheat oven to 350 degrees F (180 degrees C) 2. Prepare a baking loaf pan with parchment paper bottom and sides or grease generously. 3. Mash the bananas using a mixer or by hand in a large bowl. Mix until completely mashed and smooth. 4. Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well. 5. Add the baking soda, salt, and coconut flour to the wet batter and blend well. 6. Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids. 7. Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean. Makes one loaf. For variations using nut flour instead of coconut flour, see Comfy belly website for more recipes.
Gluten free
Vegetarian
Banana Bread
Brownie
ComfyBelly Brownies Ingredients  1/2 (52 g) cup coconut flour  1/2 cup (40 g) unsweetened cocoa powder  1/2 teaspoon salt  1/2 teaspoon baking soda  5 large eggs  3/4 cup (240 g) maple syrup or honey  1 teaspoon vanilla extract  1/3 cup Earth Balance margarine  2 tablespoons of coconut milk or other milk Method: 1. Preheat your oven to 350°F (180°C or gas mark 4). 2. Whisk the coconut flour, salt, baking soda, and cocoa powder until they are well blended. 3. In a separate bowl mix the eggs, maple syrup, butter, milk, and vanilla until well blended. 4. Combine the cocoa mixture and egg mixture and blend well with a mixer or food processor. Mix for 5 minutes then stop and let it stand for 3 minutes to let the coconut flour expand. Mix once more before pouring. 5. Line the bottom of an 8 inch square baking pan with parchment paper or grease it generously. Grease the sides as well and use a spatula to scoop the batter into the pan. 6. Bake for 25 minutes or until a toothpick inserted in the middle of the brownies comes out clean (soft but not sticking to the toothpick). Brownies are always better a bit moist than dry. 7. Cool fully before slicing. These actually taste even better the second day. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks. Makes 12 square brownies
Gluten free
Vegetarian
Brownie
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MAINS
MAINS
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Mild
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DESSERTS
DESSERTS
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