glitter and gravel

This is my original recipe for blueberry coconut flour muffins. They are delicious! You are going to love them. Sorry this video is so messed up… a combination of no editing and crazy conversion really made a mess of things :) But oh, well. You still get the recipe, luckily.

3 Eggs

3 Tablespoons Coconut Milk, Amasai, or Half and Half

1/2 Cup Fruit (Frozen Blueberries)

1/4 Cup Coconut Flour

1/4 Tsp Baking Powder

3 Tablespoons Raw Honey

1/4 Tsp Salt

1 Teaspoon Vanilla Extract

2 Tablespoons Melted Butter

Baking Cups

Muffin Pan

Tasty Tuesday - Grain-Free Crackers

-Please ignore my crazy hair in this video and also please contribute to my camera fund so I don’t look like a crazy blur face anymore-

This is my original recipe for grain-free crackers. These can be made vegan by using Earth Balance instead of the butter. This recipe is very versatile. You can use a ton of different combinations of herbs and spices to create different flavored crackers. Experiment with it and let me know your favorite combinations!

What you’ll need:

1/2 Cup Almond Meal

1/2 Cup Nuts (I used Brazil nuts and walnuts in this recipe)

2 Tablespoons butter (softened)

1 Tablespoon coconut flour

2 Tablespoons Flax meal

1/4 teas. of parsley, garlic powder, rosemary.

1/8 teas. cayenne pepper

Olive oil

Grapeseed oil

What to do:

Grind up nuts with coconut flour and almond meal. Put into medium sized bowl. Mix together (ground) flax, butter, spices. Add into bowl. Add oils (enough to make the mixture wet). Mix together. Spoon out onto cookie sheet with parchment paper and cook until they are golden (about 20 minutes). 375 degrees.

In this video, I was able to pick up the mixture to mold crackers but it really works best if you have a softer mixture so they don’t crumble easily after they’re baked.