Apple-Cinnamon Cookies

These cookies are sweetened only with the natural sugars already present in the apple and plantain flour

Ingredients:

1 cup apple flour
1/2 cup ripe plantain flour
1T cinnamon
1/2 tsp pumpkin spice
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
2 eggs

Instructions:

1. Mix all dry ingredients together.
2. Beat in eggs and vanilla until you can't beat it any more.
3. Knead the dough with your hands for a minute or so. It will be quite sticky.
4. Scrape your hands then clean them and oil them with coconut oil or butter.
5. Roll the dough into balls and press flat with your finger or a fork.
6. Bake on a parchment paper lined cookie sheet for 12 minutes at 350F

Very good, a little dry - maybe add another egg or some water next time. Also, I think I will increase the leavener.

Butternut Squash Buns

This is a recipe that I'm trying for the first time, and I'm going to share with you how it turns out. I previously peeled, sliced and dehydrated two butternut squashes. Then I ground them up into a flour. I am loosely basing this recipe on the previous Paleo Dinner Roll recipe that I posted with my Chili recipe.

Ok, so I posted the recipe below just so someone can learn from it. These were TERRIBLE! I think what made them terrible was the fact that I made my own squash flour instead of buying more Anti-Grain Flour - which is awesome by the way! I will be posting some recipes that I've made with these flours soon!

Dinner Rolls (Adapted from here)

Ingredients

• 1 cup tapioca flour (starch)
• 1 cup squash flour
• 2 teaspoon sea salt
• 1 cup water
• 1/2 cup coconut oil
• 1/2 cup grass fed ghee
• 2 large egg, whisked
• 1 tsp baking powder
• 1/2 tsp baking soda
• optional: 1 tbsp fresh chopped chives or garlic or onions or other herbs, 1/2 cup grated cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Combine the tapioca flour, squash flour, salt, baking powder, and baking soda a in a medium bowl. Mix well and break up any chunks.
3. Pour in oil and warm water and beat together. Add the whisked egg and continue mixing until well combined.
4. Spoon out about two tablespoons of the dough and roll into balls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
5. Place each roll of dough onto a greased baking pan or parchment paper
6. Bake for 35 minutes.

Homemade coconut milk

So we normally buy canned coconut, but this morning we ran out and I remembered that we had some shredded coconut that I bought a looooong time ago and was planning on making some coconut milk with it. Well now was the perfect opportunity! When buying coconut, it's really important to choose coconut that has nothing other than coconut. No sugar, no sulfates, no nothing. I tried making coconut milk before with coconut that contained sulfates and it smelled like sulfur - gross!!

Recipe: (for approx 3.5 cups of milk)

2 cups shredded coconut
3-4 cups boiling water (or less if you want to make coconut cream)

Instructions:

1. Measure the shredded coconut into a 1 L glass measuring cup

2. Pour the boiling water over the shredded coconut until the total volume is 4 cups.

3. Let the mixture soak for half an hour or so. But don't wait until it's completely cooled down.

4. Pour the hot (but not scalding) mixture into a blender and blend on high for 2-5 minutes. (The time will depend on how powerful your blender is).

5. Once the mixture is completely blended, pour into a nut-milk bag, or pour it through a sieve lined with cheesecloth.

6. Once it has all dripped through, squeeze the nut-milk bag or cheesecloth to get the remaining milk out.

7. Place in a jar in the fridge and store for up to one week, or freeze for up to a year.

It is really yummy to drink on it's own, warm with a dribble of vanilla and a sprinkle of cinnamon on top! Perfect way to warm up on a cold winter's day!

This coconut milk tastes much better then canned coconut milk in my opinion, and you don't need to worry about guar gum or BPA. Guar gum is commonly added to coconut milk to thicken it, and BPA is in the lining of most cans.