Recipe Round Up

Sorry for the delay in this post. I do have some recipes from goodies I made on Friday for Jeannine’s farewell, so it is bittersweet to post these. This first one originally was for a coconut cookie, but I decided to make them into bars and to add some protein.

Paulin Coconut Protein Bars

  • 3/4 cup coconut flour
  • 1/4 tsp salt
  • 1/2 cup melted coconut oil
  • 1 cup coconut milk
  • 6 eggs
  • 1 tbsp vanilla
  • Stevia (didn’t measure but I’d say 20 drops or 1/4 cup)
  • ProDessert Protein Pudding (plus 1/3 cup water to make)
  • Pecans for garnish
  • 2 tbsp almond butter

To make: mix the dry ingredients in one bowl and wet in another. Combine, making sure the batter is smooth. Pour into a greased baking sheet. Bake at 350 until golden brown on top. Let cool. Meanwhile, mix the pudding, water, and nut butter. Once the cookie is cooled, spoon and spread this out over the top. Sprinkle with pecans and serve.

Almond Ginger Cookies

  • 1 2/3 cup almond flour
  • 1/4 tsp baking soda
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp sea salt
  • 1/4 cup coconut nectar
  • 4 tbsp melted butter
  • 1 egg

To make: mix the dry ingredients in one bowl and wet in another. Blend the two batters (I also folded in some pecans). Roll into balls, or flatten into cookie shapes. Bake at 350. Once these had cooled, I also mixed some ProDessert pudding with cinnamon to squeeze between two cookies, like a sandwich.

https://mail-attachment.googleusercontent.com/attachment/?ui=2&ik=d954068270&view=att&th=137859b812f1f0ee&attid=0.1&disp=inline&realattid=1402969871457084727-1&safe=1&zw&saduie=AG9B_P8ce4rQ3ViD1KGHRumfzQSK&sadet=1337976433795&sads=QGi6S9O04Iw1do9Z7oY6ZfqWFBE&sadssc=1Cauliflower Brownies

 

  • 1 cup cauliflower puree
  • 1/2 cup unsweetened coconut milk
  • 6 squares 90% chocolate
  • 1/2 cup butter
  • 2 oz cream cheese
  • 1/3 cup SF flavored syrup
  • 3 eggs
  • 1 cup ground almonds
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 3 tsp coconut sugar
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp salt

 

How to make it: Puree cauliflower with coconut milk. Microwave butter, chocolate, and cream cheese for 1 minute. Pulse in the processor with the cauliflower. Now add syrup and eggs. In a separate bowl mix the dry ingredients. Combine the two batches, making sure it is mixed thoroughly. Dish into a greased pan or I put them in cupcake liners. Bake at 375 for 35 minutes. Enjoy, most said they wouldn’t have known there was cauliflower in them if they weren’t warned ahead of time!

 

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