Recipes

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Small GF and Sugar Free Coconut Cake Recipe

Adapted from Christina Lane's "Small Coconut Cake Recipe" published 12/10/2021
Prep Time30 minutes
Total Time1 hour 8 minutes
Course: Dessert
Cuisine: American
Servings: 8 people

Equipment

  • 1 6 inch cake pan

Ingredients

  • 4 tbsp unsalted grass fed butter room temperature can be found at Costco or Whole Foods
  • 2 tbsp unrefined coconut oil
  • 1/2 cup Erythritol & Monk Fruit Sweetener can be found at Whole Foods or Amazon
  • 1/2 tsp vanilla extract
  • 1 large egg better to use free range eggs
  • 3/4 cup Bob's Red Mill gluten free 1 to 1 baking flour can be found at Whole Foods or Amazon
  • 1/8 tsp salt
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup Canned light coconut milk well shaken

Frosting

  • 3 ounces cream cheese try to find grass fed
  • 1 tbsp unrefined coconut oil
  • 1 tbsp grass fed unsalted butter at room temp
  • 1/4 tsp vanilla extract
  • 2 cups Powdered Monkfruit Sweetener with erythritol found at Whole Foods or Amazon
  • 1/3 cup sweetened coconut flakes

Instructions

  • preheat oven to 350, and line a 6" cake pan with parchment paper on the bottom.
  • In a large bowl, beat together the grass fed butter, coconut oil, and sweetener until creamy (I used a Kitchen Aid)
  • Add the coconut extract and egg and beat until combined
  • Sprinkle the four, salt, baking soda, and coconut flakes evenly over the top
  • Start to beat everything together while streaming in the coconut milk
  • Beat until fully combined (but do not over mix)
  • Place mixture in the small pan, place on a small baking sheet and bake for 36-38 minutes
  • Use a tooth pick to ensure it is done. Cool on a wire rack, and cool enough to touch, dump on a plate and peel of parchment paper. Turn right side up
  • For frosting, beat together the grass fed butter, coconut oil and cream cheese
  • Start adding the powdered sweetener while beating slowly
  • Place the sweetened coconut into the frosting and use rest on top
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Hearty White Bean and Delicata Squash Soup

Prep Time2 hours
Cook Time1 hour
Course: Main Course
Servings: 8

Ingredients

  • 1 4 oz uncured diced pancetta
  • 4 diced garlic cloves
  • 1/2 diced onion
  • 3 tbsp cold pressed olive oil
  • 2 delicata squash the skin of this squash is meant to be eaten
  • 1 tbsp grass fed butter
  • 1 10 oz container of mirepoix
  • 1 tbsp lemon juice
  • 8 cups chicken bone broth
  • 1 1 head of escarole This needs to be soaked in cold water until clean
  • 1 15.5 oz Can of Cannellini Beans drained but not rinsed
  • 1/2 box gluten free stelline pasta Jovial Brand
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/8 tsp oregano
  • 1 squirt sriracha
  • 1 1/2 cup shredded parmesan cheese

Instructions

  • Cook Pancetta over medium heat in a large heavy soup pot until crispy. Remove the pancetta leaving oil. Place in a bowl
  • Add 2 tbsp olive oil and when reaches medium heat add diced garlic cloves and 1/2 diced onion. Cook until it is aromatic and onion is translucent. Remove this from the pot and place in a bowl
  • Prepare squash by cleaning and cutting off the ends. Scoop out the seeds. Cut into quarters and then slice the squash. Then cut the slices in half. Place in the pot with 1 tbsp of oil and 1 tbsp of grass fed butter. Cook until soft. When soft remove and place into a bowl
  • add mirepoix and spices (thyme, rosemary, and oregano), and cook until onions are translucent. Add the squash, the lemon juice and 4 cups of bone broth. Add pancetta and bring to a boil. At this point allow to simmer at least 30 minutes or covered until ready to eat
  • 30 minutes before ready to eat, add the canellini beans, chopped escarole, parmesan cheese, the squirt of sriracha, and pepper to taste. Add the rest of the bone broth and stelline pasta and bring to a boil. Then allow to simmer for at least 30 minutes and then ready to eat.
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Linda's Split Pea Soup

Makes a hearty dinner soup goes well with a gluten free bread option
Course: Soup
Servings: 8

Ingredients

  • 1 lb dried green split peas
  • 5 cups free range organic chicken bone broth
  • 5 cups water
  • 1 meaty ham bone or 2 medium ham hocks
  • 2 ribs celery diced
  • 3 tbsp chopped parsley
  • 1/2 tsp tarragon leaves
  • 4 tbsp grass fed butter
  • 1 cup diced peeled carrots
  • 1 cuo diced onion
  • 1 leek, white part only and sliced
  • 1 cup slivered fresh spinach
  • 2 tbsp dry sherry
  • 1/2 tsp pepper

Instructions

  • Rinse peas and combine with bone broth and water in a large soup pot. Bring to a boil
  • Add ham bone, celery, 1 tbsp parsley, and tarragon. Reduce heat to medium low and simmer partially covered for 45 minutes. Stir occasionally
  • Melt the butter in a sauce pan. Add carrots, onion and leek. Cook until until wilted, about ten minutes. Add to the soup pot along with the spinach. Simmer partially covered for thirty minutes
  • Remove soup from the heat. Remove the meat from the ham bone and shred. Remove any excess fat and return the shredded meat to the pot.
  • Add sherry, pepper and remaining parsley. Heat thoroughly and enjoy!