Ramble On

Straight up coconut flour waffles, no fancy stuff, no extras, just waffles.

Yum.  I've been craving these for years.

1/4 cup plain yogurt
2 eggs
1tsp vanilla
1/4 tsp baking soda
2 tbs coconut flour
2 tsp oil
2 tsp honey

Plug in your waffle maker to preheat and gather up the ingredients. Add everything to a bowl in order, just dump it all in. Mix using a whisk until everything is combined. 

Once your waffle iron is ready scoop out some of the batter into the middle of the waffle iron and sort of spread it to the ends. This batter is runny so it will be very easy to over flow your waffle maker! I usually use about 3 tablespoons of batter per waffle but this is vary by the size of your waffle iron. Close the lid and let the waffle maker do it's thing.

Spread the batter around the waffle iron

Remove with a fork, be careful not to burn yourself that sort of ruins the day if you do that first thing int he morning.


For toppings I added a few slices of -real- butter (SCD legal) and honey which I heated in the microwave on high for 30 seconds.

Enjoy!

Apple Cider Raisin Bread
Gluten Free, Dairy Free, Nut free, SCD Legal

3/4 cup coconut flour
1/4 tsp sea salt
1 tsp baking soda
4 eggs
1/2 cup honey
1/2 c apple cider (if you're following SCD make sure it's legal apple cider)
2 tbs coconut oil, melted
 1/4 cup raisins 

Preheat your oven to 350 degrees and line a loaf pan with parchment paper or use a stoneware that is non stick. Go ahead and melt your coconut oil in the microwave and set it aside to cool slightly.  In a small bowl combine the coconut flour, sea salt, and baking soda, combine well and set aside. In a large bowl combine the eggs and the honey. With an electric mixer blend these together. Add the rest of the wet ingredients and continue to blend until smooth. Add the dry ingredients to the wet slowly beating as you go, keep mixing until all the lumps are gone. Fold in the raisins. Pour into your prepared pan and bake for 45 minutes.

I think Whoopie Pies must be a Pennsylvania thing, whenever I would mention them while living in other parts of the country I would be met with a blank stare. Every summer my friend's mom would make dozens of Whoopie Pies with the intention of freezing them, although not a lot o f them made it into the freezer. Oh the stomach aches we had back in those days! Here is my grain-free version of Whoopie Pies, and just a warning, you're going to get messy that is half the fun, and you can always lick your fingers when you're done!




Banana Whoopie Pies
makes 10 pies 

4 eggs
1/2 cup coconut oil, solid
1/2 cup honey
1 tsp vanilla
1/4 cup olive oil
2 over ripe bananas
1/2 cup coconut flour
1/2 tsp ginger
1/4 tsp sea salt
1 tsp baking soda


Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or use a silicone baking sheet. In a large bowl combine eggs, coconut oil, and honey with an electric mixer blend on medium speed until everything is well incorporated (I use my kitchen aid stand mixer for these). Add the vanilla, olive oil, and bananas, blend well. In a separate bowl combine coconut flour, ginger, sea salt and baking soda, whisk to combine. With your mixer on low add the dry to the wet ingredients and mix until all the lumps are gone.  Scoop your cookies on to your prepared baking sheet bake for 15 minutes and allow to cool completely before filling. These really are more like little cakes although I'm calling them cookies.

Marshmallow Icing - adapted from from Breaking the Vicious Cycle by Elaine Gottschall.
This frosting takes no time to make at all so don't walk away from it, and don't worry about having to done too early you cake has to cool before you frost it anyway :-) It also makes a good bit so save the rest in the fridge it will keep for a while.

1/2 cup honey
1 egg white
1/2 tsp vanilla

In a large sauce pan heat the honey over medium heat until it reaches 248 degrees (firm ball stage, if you don't have a candy thermometer this stage is when the honey will form a "firm ball" when dropped into cool water. This process takes about five minutes so watch it!). Whip your egg white until it it's frothy. Pour the hot honey into the egg white mixing on low. Increase the speed once all the honey is combined and whip until the icing is very thick and forms soft peaks. Fold in you vanilla.



How to Whoop your Pies:
After your cookies are cooled spread icing on the flat side of one of the cookie.


Press another cookie on top of this one (flat side down) and press together.

If you're going to eat these right away go ahead and pile them onto a plate if you want to save them, tightly wrap each whoopie pie in plastic wrap and store in the fridge.

Orange Cream Cake 

6 eggs
1/4 cup fresh squeezed orange juice (juice from one med orange)
1/2 cup honey
1 tsp vanilla
1/4 cup plain yogurt
3/4 cup coconut flour
1 tsp baking soda
1 tbs orange zest
1/2 tsp sea salt

Preheat your oven to 350 degrees and line a  cake pan with parchment or use something that's naturally non-stick (like stoneware). I used an 11x7 baker. 

Combine eggs, orange juice, honey, vanilla, and yogurt in a large bowl mix until combined (I used my kitchen aid stand mixer). Whisk the coconut flour, baking soda, zest, and sea salt together an another bowl. Add the dry ingredients to the wet slowly with your mixer on low. Keep mixing until all the lumps are gone.

Pour into your prepared pan and bake for 30 minutes.

just out of the oven

Cool cake completely before frosting if you're deciding to do so.

slice of yum

Marshmallow Icing - adapted from from Breaking the Vicious Cycle by Elaine Gottschall.
This frosting takes no time to make at all so don't walk away from it, and don't worry about having to done too early you cake has to cool before you frost it anyway :-) It also makes a good bit so save the rest in the fridge it will keep for a while.

1/2 cup honey
1 egg white
1/2 tsp vanilla

In a large sauce pan heat the honey over medium heat until it reaches 248 degrees (firm ball stage, if you don't have a candy thermometer this stage is when the honey will form a "firm ball" when dropped into cool water. This process takes about five minutes so watch it!). Whip your egg white until it it's frothy. Pour the hot honey into the egg white mixing on low. Increase the speed once all the honey is combined and whip until the icing is very thick and forms soft peaks. Fold in you vanilla. Frost your cake.