Hello folks, hope this finds you well this Monday! I have two recipes to share with you today. Both come from my friend Tami and are what I deem share-worthy! Also included below is a coupon code from the kind folks at Kelapo who sell fantastic coconut oil and other coconut oil products!
Whole Wheat Pumpkin Bread
In the past I’ve had a hard time getting great results when I bake exclusively with whole wheat flour. It’s usually a challenge to get a smooth texture, as the whole wheat flour tends to be a little more “gritty”, turning out sorta dense baked goods. Well this recipe is certainly the exception!
As I mentioned above, the folks at Kelapo have set up a promo code for y’all to use! Use code “FTOW20” (case sensitive) and you will receive 20% off your order valid through 11/10/11. They also have a great page dedicated to recipes with coconut oil.
Now, back to that pumpkin bread… it’s delicious by itself, but it may be even better when topped with Maple Cinnamon Cream Cheese.
I got the idea when I saw Marla frost a cake with cream cheese sweetened with maple syrup. I couldn’t whip some up fast enough to spread on the pumpkin bread. This is what I came up with:
Maple Cinnamon Cream Cheese Spread
8 ounces of cream cheese {softened to room temperature}
1/2 teaspoon cinnamon
a couple drops of vanilla
3 Tablespoons real maple syrup {or more to your liking}
Whip cream cheese with mixer until smooth. Mix in cinnamon, vanilla, and maple syrup. {You can add more maple syrup but my opinion is 3 T is just right sweetness-wise.} Refrigerate until set and the best part is it’s always spreadable even straight from the fridge.
Next up…
Health Nut Brownies {aka Paleo}
This is my new “go-to” brownie recipe. It’s officially a “paleo/caveman” recipe, but I think “health nut” sounds more timeless and fitting since the main ingredient is almond butter. Just in case the paleo trend dies, I’m hoping my “health nut” brownies won’t die with it! Again, this recipe is from my friend Tami and they are delicious… no one can tell they’re flourless!
16 oz of almond butter {this is about a jar + 1/3 of jar, I use creamy
2 eggs
1 cup honey {don’t scrimp}
1/2 cup cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 of a 3.5 ounce dark chocolate bar {I use 70% cocoa}, chopped
Preheat oven to 350.
Using mixer blend almond butter, eggs, & honey. Add in cocoa powder, salt, & baking soda. Fold in chopped dark chocolate. Spread into a greased {glass has best results} 9×13 pan & bake for 20 to 25 minutes. Let cool before cutting.
Just to be sure we’re clear… this brownie recipe calls for no sugar and no flour. Until you try it, you’re gonna have to believe me that they taste divine!
And since they’re healthy, I like to serve them warm with chocolate coconut milk ice cream {which you can even find at Walmart now!}
Enjoy!!
Great pictures, too.
