Peanut Butter Fudge

I made this fudge for this first time this past Easter. Since, Joshua can't have candy, I thought this would help curb his sweet tooth. The only disadvantage to this delicious fudge, is that it has to be kept cool, or it's consistency will not be very fudge-like. This is due to the coconut-oil in the fudge, which at room-temperature is a semi-solid oil. Other than that, it is a wonderful treat! (Note: In the ingredients, it says to add honey to taste. I tend to like the honey and add about 1/4 to 1/2 a cup!)

Ingredients

1 cup Coconut Oil

1/2 cup Natural Peanut Butter

Honey to taste

Dash of Salt

1 tsp Pure Vanilla Extract

Melt the Coconut oil in saucepan on low heat or in the microwave. Pour the oil and the remaining ingredients into blender and blend until smooth. Pour the mixture into an 8x8 glass dish. Cover and place in the freezer until ingredients are fudge-like consistency!

Remember to always store your fudge in the freezer.

Enjoy!

Banana Bread

Joshua and I are in the middle of planning our first Anniversary trip. We are going to be flying to Orlando and staying for 6 days in Disney World! We are so exciting and looking forward to the trip! While thinking and planning for dining and snacks, I have been deciding on what to bring for Joshua to eat in the parks. I decided I would definitely be bringing some loafs of banana bread! They are very easy to make, and Joshua loves it, so it's a win-win!

Ingredients

2 1/2 cups almond flour

4 eggs

1/2 cup honey

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vinegar

2-3 ripe bananas

Preheat oven to 325 degrees. Generously butter a loaf pan. Mix all ingredients in a bowl. Spoon into buttered loaf pan. Put in the oven on middle rack. Bake for approximately 30-35 minutes. Allow to cool 30 minutes to an hour and remove loaf. 

 

Enjoy!

Pineapple Upside Down Cake

In the past couple weeks, there is one fruit Joshua and I cannot get enough of, and that's pineapple! So, tonight I attempted my first pineapple upside down cake - SCD style - and it came out pretty good!

Ingredients

2 cups almond flour

3 eggs

1/4 cup coconut oil (melted)

1/2 cup honey

1 tsp vanilla extract (pure)

1 tsp cinnamon

1/2 tsp salt

Slices of fresh pineapple

Preheat oven to 350 degrees. Mix eggs, honey, coconut oil, and vanilla. (Optional: You may want to add 1/2 cup pineapple chunks into mix, you want pineapple inside the cake!) Add almond flour, salt and cinnamon. Mix well. Line the bottom of a 9 inch circle baking dish with parchment paper. Grease sides of dish with butter. Place pineapple slices in bottom of dish. Pour batter over pineapple slices and bake for 40 minutes. Let cool on rack, loosen edges and flip over. 

Enjoy! 

Butternut Squash French Fries

I made these for dinner tonight, and they turned out better than I expected! They didn't turn out as crispy as I had thought but they tasted wonderful and are a great alternative to the traditional "french fries"! The recipe calls for a high heat oil, I used coconut oil.

Ingredients:

1 Butternut Squash

1/2 tsp salt (or more if needed to coat fries evenly)

1/2 tsp coconut oil (just enough to lightly cover each fry)

Peel butternut squash, cut it in half length-wise and scoop out seeds. Cut into strips or "fry shape". Place fries in bowl, sprinkle with salt and toss to fully coat each fry. Spread fries out on paper towel and let sit for 30 minutes to "sweat out" the moisture. Preheat oven to 425 degrees. Wipe moisture off fries and place back in bowl and cover with heated coconut oil. Place parchment paper on baking sheet and spread out fries. Bake fries for 15 minutes on one side, flip them and bake for another 10 minutes or until edges are crisp. Salt and pepper to taste. 

Enjoy!

*Fries can be reheated at 400 degrees for 5 minutes*