Coconut buttery no cook cookies "polvoron"

It's still a bit wet to be a "polvoron" but it's really close maybe next time I will toast my coconut flour in a pan without oil or take out the sour cream for less moisture,  but it's really really yum!

2/3 cup of coconut flour

1/4 cup of sweetener of choice

1/8 tsp of salt

1/4 cup of full fat sour cream ( you can probably omit this or lessen it, I'm gonna try next time)

1/4 water

1/4 cup of heavy whipping cream ( or you can use coconut cream)

1/2 cup of unsalted butter ( freeze it first prior to use) 

Mix all the dry ingredients

Mix all the wet ingredients in a separate bowl

Grate the frozen butter to the dry ingredients

Then add the wet ingredients 

Note: if you have a powerful food processor you can just put everything in it and process it till it becomes a dough. Just be sure to chop the butter to small pieces though. 

When I'm done mixing. I transfer everything in a big ziplock and knead it to combine all the ingredients well. 

Then using a parchment paper I sandwich my dough in it and roll to my desires thickness using a rolling pin.

Using a cookie cutter cut it and divide depending on how much serving you would like to have. 

Store in airtight container in the fridge. 

It's better to eat this after a few hours in the fridge.

For a serving of 8 the ingredients that I used will results in this macro 

Each will have 

148 calories

2.8 net carbs ( I don't count my erythritol)

2.1 g of proteins

12.8 g of fats 

Naan bread

This is other use for my microwave buns.

Recipe:

1 tbsp of coconut flour

1 tbsp of psyllium husk

1 egg

1/4 tsp of Italian seasoning

1/4 tsp of baking powder

2 1/2 tbsp of water

Pinch of salt

Grated cheese ( I prefer aged cheddar cheese)

1/4 tsp of garlic powder

Chili flakes

Heat a nonstick pan in a medium heat.

Mix all the ingredients except for cheese and garlic powder and the chili flakes, till it becomes a thick batter.

Transfer in a microwave plate or line it with silicone or parchment paper for easy removal.

Flatten and spread

Top with garlic powder, chili flakes and half of the amount of cheese that you want to use.

Microwave for 2 minutes.

Take out from the plate 

In the heated pan put the remaining cheese directly in the pan

Then put the bread face down, garlic powder top now touching the pan

So that the cheese in the pan will stick to your bread. Cook till the cheese is crispy and melted.

You can also do it on the other side. 

Enjoy.

No bake peanut butter Choco chips cookies

I made this recipe 60 weeks ago haha it's been in the comments in my Instagram but I can't find it, so I asked one of my ig friends who loves making this for her kids if I can have the recipe, she screen shot it and send it to me. Its really been in the comments all along, I guess I didn't look hard enough 😁 the recipe from my ig  have cocoa powder (1 tbsp) but since I don't have it at the moment I omit it and it's still works great.

Ingredients

1 cup of almond flour

 ( I used honeyville )

1/4 cup of vanilla whey protein powder

1 full tbsp of peanut butter

2 tbsp of water

1 tbsp of sweetener ( optional, use only if your whey powder don't have any sweetener at all)

Chocolate chunks or chips

Method:

Combine the dry ingredients in a bowl.

Combine the water and peanut butter in a cup and heat it ( it's easier to mix it with the other ingredients when the pb is melted)

Mix till it looks like a cookie dough

Place in a parchment or cling wrap and roll into a log

Divide and cut into 10 

Flatten

You can put the chocolate chips now , like planting a seeds

Then nuke when you want to eat one for about 30 seconds ( 700 watts)

Or you can freeze and eat it as is ( texture will be fudgy)

Enjoy

Cereal

This cereal taste amazing! There is two recipe combined to make this cereal, one is from byebyegluten.blogspot.com, I used her coconut chia cracker recipe and modified to become coconut chia cinnamon squares ( I just basically omit all her savory spices and used cinnamon and sweeteners) and the other recipe came from Martha Stewart granola recipe. 

Recipe: for the coconut chia cinnamon squares

1/2 cup coconut flour

1/4 cup chia seeds

1/4 cup coconut oil

3/4 cup of hot water

1/4 tsp of salt

3 tbsp of cinnamon powder

4 tbsp of sweetener of choice ( I used LC sweets "brown sugar" that I bought from netrition.com, it helps with the "cinnamon sugar" taste)

 

Method: 

Preheat oven to 375F

Mix all the dry ingredients

Then add the oils and water

Mix together till it looks like a dough

Divide the dough into two

Using a parchment paper, sandwich one of the dough and flatten it with rolling pin 

But if you have a silicone mat you can also use that

Using a pizza cutter, make a mark on the dough ( horizontal and diagonal) so when it's done baking its will be easier to break into small squares.

Bake at 375F  on the 3rd rack for about 15-20 minutes checking on it half way, rotate it just to make sure it will not burn.

Let it cool down and then using the line that you made with the pizza cutter, break it into small pieces.

It will taste "blah" at this point but set it aside, it's not done and lets continue with the other part of this cereal. 

"Granola" recipe

Raw sunflower seeds (16oz)

Walnuts ( 1 1/2 cups chopped into small pieces) you can actually used any nuts or seeds that you like, I just have walnuts and sunflower seeds that need to be use

3 tbsp of melted butter

1 tbsp of vanilla ( it's best to mix the vanilla in the melted butter)

4 tbsp of cinnamon powder

4 tbsp of LC "brown sugar" 

1/4 tsp of salt

Preheat oven to 350F

You need two baking pans

I suggest use a shallow lasagna pans so when the butter melted it will not drip to the edges ( don't use a cookie baking pans!)

On one of the pans transfer the coconut chia squares add an additional 2 tbsp of melted butter, 2 tbsp of cinnamon powder, 2 tbsp of LC sweet brown sugar and mix together

On the other pans, add all the nuts and seeds and the rest of the ingredients and baked both pans at 350F. 

cooking time will be different that's why you need to separate and use two pans

For the coconut chia cinnamon squares ( bake it for another 15 minutes, mixing once in a while just to make sure that everything will be coated with cinnamon and sweetener)

For the seeds and nuts ( bake it for 25 minutes or till cooked also mixing it to make sure that every seeds and nuts have cinnamon and sweeteners) 

Cool down and store and seal in different containers and store in the fridge (the coconut cinnamon square will have a shorter fridge life than the nuts, I say about two weeks) 

Mix them together in a bowl and use almond milk and add some berries if you like. 

After the first baking process

Before going to the oven

Stovetop brownie

Recipe:

2 tbsp of heavy cream or 2 tbsp of coconut cream

10g that is one small square of Lindt chocolate (90% cocoa) for those who doesn't have scale

1 tbsp of butter or coconut oil

4 tbsp of almond flour

1 tbsp of coconut flour and 1 tsp of coconut flour 

1/2 tsp of sweetener of choice 

Garnish of choice

Heat the cream, butter and chocolate so it will melt and thicken. ( double boiler method or microwave it's up to you)

Mix till it looks like a thick chocolate sauce

Add the sweetener of choice

And the flours 

Mix really well using your hands 

Shape into square ( 2 servings) or one serving if you want it thick

You can also shape it into balls so it will have more servings 

Top or roll with garnish of choice (optional)

Enjoy.

Blueberry gelatin jelly

Recipe:

1 cup of water

1 cup of frozen blueberries ( or any berries of choice)

2 tsp of gelatin ( I used greatlakes unflavored gelatin)

2 tbsp of sweetener of choice

Method:

In a sauce pan boil the water and the blueberries 

Take it out and put in a jar or deep bowl

I used a hand held blender to purée it

If you don't have hand held blender, you can use a regular blender or food processor ( just make sure to process it really good)

Put it back in the saucepan in medium heat and add the sweetener of choice and gelatin

Using wire whisk, mix till the gelatin dissolves.

Transfer in a jar or deep bowl

Cover and let it set in the fridge

When it sets, use a fork to mix it to get the "jelly" "jam" texture

After mixing it using a fork I then transfer it to a jar where I'm going to keep it 

Very yummy!! 

Of course it has gelatin so I suggest always keep it in the fridge, and spread it on top of another spread before putting it on a bread so it won't melt. In my case I spread my peanut butter first then on top of peanut butter I then put the gelatin jelly and not directly to a hot bread. 

Paleo dinner roll

Recipe:

1/2 cup and 4 tbsp of coconut flour 

160g of finely grated zucchini ( don't take the water out)

5 tbsp of ground psyllium husk

1/2 cup of water

4 eggs

2 tbsp of Apple cider vinegar

2 tbsp of olive oil

1 1/2 tbsp of dried Italian herbs

1 tsp of sea salt

1 tsp of ground black pepper

1 tbsp of baking powder

Extra olive oil for greasing your hand

And for brushing the bread. Don't forget to brush the dough with olive oil before baking to get the crusty crust.

Preheat oven to 350F

Mix all the dry ingredients first 

Add all the liquid 

Then using an electric mixer mix till it's well combined

Grease your hand with extra olive oil and divide into 8 equal portions 

Shape into a ball and flatten a little

Or shape in any shape you like    (flatbread, burger buns, hotdog buns or even pizza crust)

I also brush some extra olive oil after I'm done shaping just to help with the color of the bread

Baked at 350F for 1 hour and 20-30 minutes cooking time change depending on how big or if it's flatten so please just check it after 1 hour of baking time.

Enjoy with butter in the morning or stew at night.