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    CINNAMON BUNS

    CINNAMON BUNS

    Paleo|GF

    Ingredients:

    • ¾ cup cassava flour plus more for dusting
    • 2 teaspoons xanthan gum
    • 4 tablespoons maple sugar
    • 2 teaspoons cinnamon
    • 1 teaspoon baking powder
    • 4 tablespoons melted coconut oil
    • 4 eggs for vegan version, sub with 8 flax eggs*

    *To make flax eggs, soak 1/2 cup ground flax seed meal in 1 cup water for at least 5 minutes, you want this to thicken up!

      Filling:

      • 3 tablespoons melted Sweet and Salty Roasted Coconut Butter
      • 4 tablespoons maple sugar
      • 1-2 tablespoons cinnamon depending on how much spice you like!

      Topping:

      • ¼ cup plain coconut butter
      • ¼ cup plain Kite Hill cream cheese any dairy free cream cheese will work too!(*OPTIONAL* can leave out and just use coconut butter if preferred

      Instructions

      Instructions:

      • Preheat oven to 350℉.
      • In a large bowl, whisk together flour, xanthan gum, sugar, cinnamon and baking powder.
      • Add eggs and oil and whisk for 1 minute, you will see this start to thicken to a dough like texture(if using xanthan gum).
      • Use more cassava flour for dusting the table and scoop the dough ball onto it and sprinkle more flour on top since it will be sticky.
      • Dust your hands and rolling pin and lightly roll the dough into a flat rectangular shape 14” x 10” and ¼ inch thick, being very careful.
      • Pour and spread the melted coconut butter over the dough, followed by the sugar and cinnamon, in an even layer.
      • Carefully start to roll the rectangle in on itself. Roll from the longer side in, after rolling it should still be 14” long(could add an inch or 2 in the rolling phase, this is ok!).
      • Cut the roll into 8 equal pieces, a carefully place in an 8” skillet, that has been greased with coconut oil.
      • Bake for 25 minutes.
      • When finished, pour 1-2 tablespoons of the cream cheese topping over each, spreading evenly with back of spoon to cover each one. Enjoy warm!

      Notes

      Level: Medium Equipment: Mixing bowls, measuring cups and spoons, rolling pin, knife, 8” skillet

      STONE-FRUIT CRUMBLE

      STONE-FRUIT CRUMBLE

      Vegan|GF|PeanutFree

      Ingredients

      Fruit Filling Ingredients:

      • 2 peaches cut and depitted
      • 2 nectarines cut and depitted
      • 15 cherries cut in half
      • 2 tablespoons coconut sugar
      • 1 tablespoon lemon juice
      • 4 teaspoons arrowroot flour

      Crumble Topping Ingredients:

      • ½ cup oats
      • ½ cup pecans
      • ½ cup tigernut flour
      •  teaspoon salt
      • 2 tablespoons maple syrup

      Instructions

      For the Fruit Filling:

      • Preheat oven to 375 ℉.
      • Cut and remove the pit each peach and each nectarine into eight pieces. Cut each cherry in half before removing the pit. 
      • Place all fruit into a medium sized bowl.  Add in other fruit filling ingredients. Mix together and then let sit for 10 minutes or until you’re done making the crumble.

      For the Crumble:

      • Put everything into a food processor and blend until it’s all well combined You may need to scrape down the sides at least once.
      • Empty the fruit into a greased 8″ skillet pan and place into the oven for 20 minutes. 
      • Remove from the oven and place medium to large chunks of the crumble on top on the fruit. Return back to the oven for an additional 8 minutes.
      • Remove from the oven and let cool for 5-10 minutes. Enjoy warm and with your fave ice cream or whipped topping!

      Notes

      Level: Easy

      BANANA FOSTERS

      BANANA FOSTERS

      Vegan|Paleo|GF

      Ingredients

      Easy Coconut Milk Ice Cream

      • 1 cup full fat coconut milk
      • 2 tablespoons maple syrup
      • 1 teaspoon vanilla extract
      • Pinch of sea salt optional

      Skillet

      • 2 banana
      • 2 tablespoons vegan butter can use coconut butter or even any nut butter
      • 2 tablespoons coconut sugar can substitute with stevia
      • 2 tablespoons maple sugar
      • 2 tablespoons coconut milk
      • ¼ teaspoon vanilla extract
      • 2 tablespoons chopped pecans can substitute with any nut or omit all together
      • ¼ teaspoon ground cinnamon
      • 2 tablespoons rum optional(can use light or dark also whiskey)

      Instructions

      For the Ice Cream:

      • Whisk together coconut milk, maple syrup, vanilla and sea salt until fully combined. Put in the freezer for 30 minutes to 1hr. You may also use an ice cream machine if you have one.

      For the Skillet:

      • Cut bananas lengthwise and then in half set aside.
      • Melt coconut butter in skillet over medium heat. Add the coconut sugar and maple sugar. Cook for 2 minutes without stirring.
      • Whisk in coconut milk. Be careful some splatter may occur.
      • Stir in vanilla extract, pecans and cinnamon.
      • Place bananas sliced sides up in the skillet and cook for 1 minute then flip bananas and cook for an additional minute.
      • If adding the rum, remove skillet from the heat. Add rum while shaking the skillet in a forward and back motion. 
      • Return skillet to the heat and continuing to shake the skillet for 30 seconds to 1 minute or until alcohol has ceased igniting.
      • Remove from the heat let cool slightly before adding the ice cream and enjoy!

      Notes

      *Note*- The ignition of the alcohol is a necessary step in order to burn off alcohol and add that much desired flavor we all love. So please TAKE CAUTION when adding the alcohol, while the ignition of the alcohol isn’t strong it still requires basic safety precautions. Make sure to add the rum while skillet if off the heat and stand back while your hand grips the edge of the skillets handle during shaking.

      BREAD PUDDING SKILLET

      BREAD PUDDING SKILLET

      Keto|Paleo|GF

      Ingredients

      Ingredients

      • For The Bread:
      • 4 tablespoons coconut flour
      •  cup almond flour
      • 1 teaspoon baking powder
      • 2 tablespoons monk fruit sweetener (can sub for coconut sugar for non keto version)
      • ½ cup non dairy milk
      • ¼ cup coconut oil
      • 4 eggs

      For the Egg Mixture:

      • 4 eggs
      • ½ cup non dairy milk
      • 1 teaspoon vanilla
      • 2 teaspoons cinnamon
      • 2 tablespoons monk fruit sweetener (can sub for coconut sugar for non keto version)

      Instructions

      Bread Instructions

      • Preheat oven to 350℉.
      • In medium size bowl, whisk together coconut flour, almond flour, baking powder, and monk fruit.
      • In separate small bowl, mix together rest of ingredients,
      • Add wet ingredients to dry ingredients and whisk until a smooth batter is formed.
      • Pour into small loaf pan and bake for 45-60 minutes, until toothpick inserted in center comes out clean.
      • Let cool while making egg mixture.

      For the Egg Mixture:

      • Mix all ingredients in a large bowl.

      Assemble:

      • Cut entire loaf of bread up into 1” cubes.
      • Spread out cubes in large 8” cast iron skillet(can use 8” cake pan if you don’t have a skillet) and pour egg mixture over the top.
      • Before baking, let sit in fridge for at least one hour. This will give the bread cubes time to absorb the egg mixture. Preheat oven to 350℉.
      • After one hour, place in preheated oven and bake for 30-40 minutes. You will know it’s ready if you slightly tilt the pan side to side and you don’t see any liquid but it's still runny.
      • Serve warm, and drizzle coconut butter, sugar free syrup, nuts or any other keto friendly topping you’d like!

      Notes

      Level: Medium

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