In Goodies Against The Grain: September 2014

Friday, September 26, 2014

Pumpkin Chocolate Chip Mini Muffins (Nut-Free)

Fall is finally here! I've been waiting all year to be able to bake yummy pumpkin-y things. Now I have my chance, and what better way to kick off the start of the pumpkin season than with some good 'ol pumpkin muffins? I am positive you'll adore these scrumptiously cozy mini pumpkin delights! This recipe made enough muffins for my family of four, but... oops! I forgot exactly how many it made... but I bet you'll figure it out once you make them. That way, you'll have to make them! Trust me, you won't be sorry you did! 


1/4 cup coconut flour
1/4 tsp baking soda
1 pinch real sea salt
1 tsp pumpkin pie spice OR 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, and 1/2 tsp ground cinnamon
1/4 cup canned pumpkin puree
3 Tbs melted coconut oil
3 Tbs pure maple syrup or honey
2 eggs
3 Tbs coconut milk (I used the SO Delicious kind)
1/4 cup dark chocolate chips (optional)


1. Preheat the oven to 350 degrees, then grease a mini muffin tin with coconut oil.
2. In a small bowl, whisk together the dry ingredients (except for the chocolate chips).
3. In a medium bowl, whisk together the wet ingredients.
4. Mix the dry into the wet, then fold in the chocolate chips.
5. Scoop the batter into your greased mini muffin tin, filling the cups almost to the top, then place the tin in the preheated oven and bake the muffins for about 15 minutes.
6. Serve and enjoy!

Sunday, September 21, 2014

Homemade Gummy Bears (With No Artificial Anything)

Halloween... Easter... school lunches... snacks... breakfasts... Okay, maybe a little too far on the "breakfasts" part of it, but still-these gummy bears are full of protein, yumminess, and there's no added sugar! According to Jackie, "They are full of delicious flavor, and have an incredible gummy texture-even better than the real thing!"

Makes about 30 gummy bears.


1 cup filtered water
1 cup berries (I like to use frozen, then defrosted berries)
3 Tbs berry juice concentrate-found at most health food stores (I used cherry juice concentrate)
2 Tbs lemon juice
1/4 tsp liquid stevia (or your sweetener of choice)
1/4 cup (4 Tbs) unflavored gelatin


1. In a high speed blender, puree the water, berries, stevia, and berry juice concentrate until smooth and creamy.
2. Pour the mixture into a medium/large saucepan, and turn the stove onto medium heat.
3. Let it simmer (almost to a boil, but not quite!) for about a minute, then remove it from the heat.
4. Using a whisk, whisk in the lemon juice, then, VERY SLOWLY, whisk in the gelatin until there are no lumps. It may take a while, but trust me, you'll be happy when your gummy bears aren't full of gelatin lumps!
5. Let the mixture cool to almost room temperature, then pour it into your gummy bear (or other) molds, or a greased baking dish.
6. Refrigerate your molds for a minimum of 2 hours to set.
7. Remove the gummy bears from the molds, and serve!
Store the gummies in the fridge.

Sunday, September 7, 2014

The Perfect Mocha Birthday Cake (Grain-Free!)

Looking for a protein-full, gluten-free, grain-free birthday cake? Look no further! I have concocted a super moist and rich mocha cake that is perfect for any occasion. The whipped cream frosting is also incredibly yummy and flavorful, but the cake is great without it. I have made this cake for so many of my family's birthdays now, and each time it has been a huge hit-it's impossible to tell it's grain-free!

 For the cake batter:

8 ounces dark chocolate (at least 70% cacao)
8 Tbs unsalted butter (I love the brand Kerrygold because it's grass-fed, super sweet, and lots of stores carry it, such as Trader Joe's) or 7 Tbs ghee
2/3 cup pure maple syrup 

6 large eggs

1 1/2 cups unsweetened coconut milk (I use the SO Delicious brand that comes in a box) or almond milk
1 tablespoon vanilla extract
3 cups blanched almond flour (make sure you don't use Bob's Red Mill-it's way too grainy and won't yield good results)
1/3 cup arrowroot starch/powder
1 Tbs coconut flour
1/2 cup cacao powder

1 Tbs instant coffee powder (you can omit it if you prefer, but it makes the cake full of depth)
1 tsp baking soda

2 tsp baking powder (if you're strict paleo, make sure it's grain-free)

For the Mocha Almond Whipped Cream:

4 cups heavy whipping cream
1/2 cup pure maple syrup
1/4 cup cacao powder
2 Tbs vanilla extract
2 tsp instant coffee powder
1 tsp almond extract  
Raspberries-optional, for garnish  

For the cake:

1. Preheat oven to 350 ºF and adjust your rack to its middle position.
2. Place the chocolate and butter in the bowl of a double boiler. Melt, stirring occasionally, then set aside to cool (the mixture needs to cool for at least 10 minutes before adding the the egg mixture below). 

3. Place the maple syrup and eggs in the bowl of a standing mixer with a whisk attachment. Whisk for 5-6 minutes until pale yellow and billowy, then whisk in the coconut milk.
4.  Slowly whisk in cooled chocolate and vanilla extract.
5. Sift almond flour, coconut flour, arrowroot, cocoa powder, coffee powder, baking soda and baking powder over the egg mixture and gently fold to incorporate. 
6. Divide the batter between two well-buttered 9-inch cake pans and gently smooth out the top with a rubber spatula.
7.  Bake the cakes for 33-35 minutes.
8. Cool the cakes for 20 minutes, then run a knife around the edges and remove the cakes from the pans. Cool completely, then make the whipped cream recipe (below).

For the whipped cream:

1. Place all ingredients in the bowl of a stand mixer with the whisk attachment (or you can use a large bowl and a hand mixer).
2. Turn your mixer to its highest setting and keep whipping until a stiff peak forms. Here is a video to show what that looks like (except yours will not have confectioner's sugar, and it'll be dark because of the cacao).
3. Store the whipped cream in the fridge until you're ready to frost the cake (below).

To Assemble:

1. Place one cake layer on a cake stand and top with one third of the whipped cream. Spread the whipped cream evenly on the cake. 
2. Place the second cake layer on top and use the remaining whipped cream to frost the top and sides of the cake. I use my handy-dandy frosting decorator for this.
3. Garnish the cake with berries and serve!