Coconut Mustard Aioli: 3/4 cup coconut cream 3 tablespoons dijon mustard 1 small clove garlic, grated (optional for low FODMAP people) Generous dashes of coconut aminos 1-2 tsp. Curry powder Pinch sea salt Freshly ground black pepper
Roast Carrot Fries: 10 carrots, halved and quartered lengthwise (½”-1 width) 4 tablespoons extra-virgin olive oil A few sprigs fresh rosemary, finely chopped2 tsp cuminHefty pinch sea salt & freshly ground black pepper
Preheat oven to 450 degrees F.For the aioli: In a small bowl, stir together the coconut cream, dijon mustard, and coconut aminos, curry, and a generous grinding of black pepper. Set aside while you make the fries.
For the fries: Toss the carrots with the olive oil, herbs, spices, salt and pepper on a baking sheet with silicon pad ("Sil Pad"- this is a great investment!). Spread evenly and bake on middle rack until crisp and golden, tossing the fries once halfway through, 18 to 20 minutes total.Transfer the fries to a serving plate and serve with the aioli.
We can't get enough of this bread... can we even call it bread? With no flour but all the delicious fluff, this bread offers the warm crusty satisfaction of a hearty sandwich loaf with none of the associated bloat, puffiness, inflammation, and blood sugar spikes. We love it toasted with a great glob of grass-fed butter and a sprinkling of sea salt.
6 large eggs 1/4 c olive or sesame oil ½ cup tahini (on the runnier side is best) 1 tablespoon coconut sugar or maple syrup 1 c raw cashews ½ c raw pumpkin seeds 2 tsp red wine vinegar 1 tsp sea salt 1 tsp baking soda 1/4 tsp baking powder Sesame and/or flax seeds to garnish
Preheat oven to 350. Line a standard loaf pan with parchment paper, leaving enough hanging over the edge to pull out the bread when it’s ready. Add all ingredients in listed order and blend well in blender or food processor - you want a completely smooth, creamy batter. You will likely need to scrape down the sides. Use a spatula to empty mixture into your lined loaf pan. It will be sticky! Wet your spatula and smooth out the top, or pick up the pan and drop it a few times on a hard table to even out the batter. Top with sesame and flax seeds and put on middle rack in oven for 40-45 minutes. It is done when the top is golden brown and a knife inserted in the center comes out clean. Let cool for 10 minutes and then use overhanging parchment paper to transfer to marble slab or wire rack (you can also transfer to cutting board, it just won’t dry as quickly or evenly). When completely cool, you may slice and serve. I like to slice a piece as I need it and keep the whole loaf stored in the fridge in an airtight bag. Just make sure it is completely cooled before storing. It will last on counter for 3 days or in fridge for over a week, but you will eat it all before that time comes!
½ cup butter 3 tbsp coconut oil ½ cup coconut sugar ⅓ cup maple syrup 2 eggs 2 tsp vanilla ½ cup cocoa powder ⅓ cup toasted oat flour ¼ cup coconut flour 1 tsp baking powder Hefty pinch sea salt 2 tsp ceylon cinnamon 1/2 tsp cardamom
Dash cold coffee ¾ c bittersweet chocolate chips ½ cup soaked & toasted, and chopped pecans
Preheat oven to 350 F. Grease bread loaf pan with butter and dust with cocoa powder (instead of flour). Melt butter, coconut oil, sugar and syrup in large saucepan. In another bowl, beat eggs until fluffy. Temper eggs by slowly adding melted butter-sugar mixture to eggs. Beat until incorporated. Add vanilla and coffee splash. Stir in cocoa powder, flours, baking powder, salt, and cinnamon. Mix in chocolate chips and nuts. Pour into loaf pan evenly. Bake for 15 minutes. DO NOT OVER BAKE. I like to turn oven off at 13 minutes, open the oven door and let the brownies continue to bake a bit while they slowly cool off, about 5 minutes (and if you are making these in the winter, it’s lovely to huddle next to the stove, smell the delicious chocolate and receive the last of the oven’s warmth). Let brownies cool on countertop. When completely cool, slice into squares with a butter knife, sprinkle with sea salt, and store in fridge for one week.