Hazelnut Pumpkin Spice Muffins

Hazelnut Pumpkin Spice Muffins


I used Bob’s Red Mill Hazelnut meal/flour in this batch but you can also make your own by placing whole raw nuts into a food processor and grinding to a fine meal. You’ll get the best flour if you sift out the larger chunks and just use the fine meal. To make the nut flour easier to digest you can first soak the raw hazelnuts overnight in water, then rinse and drain, and place into your dehydrator. Dehydrate for 24 to 48 hours or until crisp. Then proceed with grinding.


Dry Ingredients:2 cups hazelnut flour

½ cup coconut flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 tablespoon cinnamon

1 teaspoon ginger

¼ to ½ teaspoon nutmeg


Wet Ingredients:

1 cup pumpkin puree

½ cup maple syrup

6 large organic eggs


Preheat oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners.


In a large bowl, whisk together the dry ingredients. In a blender, puree the wet ingredients. You can also whisk them together, but I find the blender method much easier.


Pour the wet ingredients into the dry and whisk together until thoroughly combined. Spoon into muffin cups.


Bake for 30 minutes. Cool on a wire rack. Source: NourishingMeals.com




Gluten-Free Chocolate Brownie Cupcakes with Chocolate Ganache Frosting

Gluten-Free Chocolate Brownie Cupcakes with Chocolate Ganache Frosting


When making these be sure to use a finely ground blanched almond flour like the one mentioned above. I used Dagoba organic cocoa powder which is gluten-free. For the frosting I use Dagoba Chocodrops which are gluten-free and contain no soy lecithin. I use full fat coconut milk for both the frosting and cupcakes. Napa Valley Naturals is the brand of grapeseed oil I use. This recipe makes 12 cupcakes.


3 cups blanched almond flour

1/2 cup cocoa powder

2 tablespoons arrowroot powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/4 teaspoon xanthan gum

1 cup canned coconut milk

1/2 cup agave nectar

1/4 cup grapeseed oil

1 tablespoon vanilla extract


Preheat oven to 350 degrees. Line one 12-cup muffin pan with paper muffin cups.


In a medium-sized mixing bowl whisk together the almond flour, cocoa powder, arrowroot, baking powder, sea salt, and xanthan gum. Use your fingers to break up any lumps from the cocoa or almond flour.


In a separate small bowl whisk together the remaining wet ingredients. Add the wet to the dry and whisk together well.


Spoon batter into prepared muffin pan. Bake for about 25 minutes. Let cool in the pan for a few minutes before transferring to a wire rack to cool. Be careful with them, they are fragile when hot. Source:www.NourishingMeals.com


Chocolate Ganache Frosting


This frosting also came to me in my dream. It is very easy to make, just be sure not to cook at too high a temperature otherwise the chocolate will burn. Now, if you are not interested in chocolate on top of chocolate then you can use the sugar-free frosting in this post instead.


1/2 cup Dagoba Chocodrops (about 3 ounces)

1/4 cup canned coconut milk

2 tablespoons agave nectar


Place all ingredients into a small pot and heat over low heat. Stir continuously until melted and thickened, just about 2 minutes. Remove from heat and let cool for about 5 minutes.


Spoon over slightly warm or cooled cupcakes starting from the center. Sprinkle with shredded coconut if desired. Do not chill! Source:www.NourishingMeals.com







Banana Nut Cookies

Banana Coconut Cookies


These cookies are crisp on the outside and soft on the inside. They are only slightly sweet and high in protein, making them a nutritious after school snack served along side carrot and celery sticks. You can add mini chocolate chips to some of them if desired though this will add a little bit of cane sugar. You could replace the 2 tablespoons of maple syrup with more banana if you don’t want any sweetener.


Wet Ingredients:1/3 cup mashed ripe banana (about 1 medium)1/3 cup melted coconut oil2 tablespoons maple syrup1 teaspoon vanilla1/2 teaspoon organic almond flavoring


Dry Ingredients:2 cups blanched almond flour1 cup unsweetened shredded coconut1/2 teaspoon baking soda1/4 teaspoon sea salt


In a medium-sized mixing bowl whisk together the wet ingredients. Add the dry ingredients and mix together using a fork. Form dough into ball and refrigerate for 30 to 60 minutes.


Preheat oven to 350 degrees F. Form dough into small balls (about 15) and place onto an ungreased cookie sheet. Flatten each cookie ball with the palm of your hand. Bake for about 15 minutes. Cookies will be soft straight out of the oven but will firm up once completely cool. You can place them onto a wire rack to cool and then place the rack into your freezer for quick cooling. Source: www.NourishingMeals.com


These moist, delicious, high-protein gluten-free, sugar-free bars are made with almond flour, carob powder, and a touch of cinnamon. They are sweetened only with mashed banana and liquid stevia. Carob powder is naturally sweet unlike cocoa powder which is very bitter. This means that you do not need to add massive amounts of sweetener as you need to with cocoa powder. Carob is also a decent source of protein and high in calcium. Although carob doesn’t taste like chocolate, it does have a sweet, nutty, molasses-like flavor that adds depth and a unique taste to your baked goods.


If you would like to replace the carob in this recipe with cocoa powder then I suggest either increasing the liquid stevia or consider adding about 1/4 cup of coconut sugar to the recipe. I use blanched almond flour in this recipe which is very different from the almond flour you find in most health food stores. It can only be ordered online and can’t be substituted with other ingredients. I know many people who are gluten-free already use this flour. It is perfect for grain-free cooking and also adds tenderness, flavor, and nutrition to grain-based gluten-free baking.