Gluten Free

Pumpkin Ginger Ice Cream Sandwiches

Monday, November 22, 2021

Pumpkin Ginger Ice Cream Sandwiches

Ingredients

1 cup shredded coconut

½ cup cashew butter

½ cup tahini

1 egg

3 tbsp puréed pumpkin

1 tsp pumpkin pie spice

½ tsp baking soda

½ tsp salt

¾ honeymama’s pumpkin chocolate bar

ice cream

Directions

Stir all the ingredients in the bowl, saving the chocolate for last to give it a gentle stir in. Bake at 350 for 10-12 min, until edges are browned. Allow them to fully cook before trying to assemble the sandwiches.

Pair with your favorite ice cream – mine is hands down Coconut Bliss brand (especially the ginger cookie with this pumpkin flavor profile!)

Roll and press the remaining chocolate crumbles into the ice cream.

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Pumpkin Bread

Wednesday, September 30, 2020

Pumpkin Bread

Ingredients

1 cup oat flour

¼ cup coconut flour

3 eggs

1.50 tsp Ceylon cinnamon

1 pinch nutmeg

⅛ tsp ginger

1 tsp pumpkin pie spice

1 tsp baking soda

½ tsp baking powder

¾ cup pumpkin

¼ cup butter

⅓ cup maple syrup

Topping

1.50 tbsp coconut butter

2 tsp maple syrup

1 tsp pumpkin purée

½ tsp butter

Handful of pumpkin seeds (pressed on top)

Directions

Preheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.

I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.

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Chocolate-Filled Blondie Bites

Monday, June 1, 2020

Chocolate-Filled Blondie Bites

Ingredients

½ cup cocoa butter wafers

35 tbsp coconut butter

½ tbsp coconut oil

1 tsp vanilla

1 tbsp vanilla protein powder

1 tsp honey

Directions

Line a muffin pan with mini muffin cup liners OR use a silicon baking sheet (they make all sorts of shapes for these – I love the one with hearts!)

Pour half of the mixture into the liners. Place in the freezer until set (about 15 minutes).

Heat a pot over the stove and use a mixing bowl to create a double broiler. Once the water is warming, add the oil, butter, and wafers to the baking bowl to begin to melt. The butters will liquify quickly once the water boils, then you can add in the vanilla and protein powder. Remove the mixing bowl from the pot and stir with a fork until all ingredients are combined. Place another small bowl in the hot water to begin warming (this is being prepped for melting the chocolate).

Place 1/2 of your favorite honey mamas chocolate bar in the warm bowl + double broiler and allow it to soften and melt down a bit.

Remove baking pan from the freezer and place small sections of the chocolate the chocolate in the middle of each cup. I flatten them out to make a smooth layer across the middle.

Pour the rest of the cocoa butter mixture on top to cover each cup and refreeze for another 15-20 minutes.

Once the cups are completely set, store in the fridge for a delicious and wholesome treat!

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Texas Girl Guacamole

Monday, May 4, 2020

Texas Girl Guacamole

Ingredients

2 ripened large Haas avocados

1 tbsp orange juice

½ lime, freshly squeezed

¼ cup purple onion, finely diced

1 Roma tomato

¼ tsp cumin

salt + Pepper to taste

For Topping

¼ tsp Chili powder

1 tbsp pumpkin seeds, preferably roasted

1 tbsp goat cheese

Directions

Chop the avocados and remove and set aside the pits for to save for storage. Cut the avocados into larger chunks and place in the bowl with the diced onion and tomatoes. Give a quick stir to incorporate. Squeeze in the citrus juices and add the cumin, salt, and pepper. Use a large spoon to combine so you don’t overmash the avocados. Then you can go in with a fork and mash until your desired consistency is achieved.

Top with chili powder, pumpkin seeds, and goat cheese.

IF there are any leftovers (and that’s a big “if”!), place the leftover guacamole and pits into a glass snapwear dish to preserve freshness.

***Our family also prefers the guac to have larger pieces of the add-ins rather than over-mashing it until it’s all a uniform consistency. If you want more texture, keep this in mind and be careful not to over-mix the guac.

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Gingerbread Bars

Tuesday, November 26, 2019

Gingerbread Bars

Ingredients

Bars :

1 ½ cups almond flour

¼ cup coconut flour

¾ tsp ginger

1 tsp cinnamon

¼ tsp nutmeg

⅛ tsp all spice

½ tsp baking soda

½ tsp fine sea salt

1 stick grass-fed butter

½ cup date sugar (or coconut)

2 eggs

2 tbsp black-strap molasses

Icing/Crumble Top :

2 tbsp coconut butter

2 tsp maple syrup

½ Ginger Cardamom Honey Mama’s Bar

Directions

Preheat the oven to 350 degrees and line an 8×8 glass baking dish with parchment paper.

Gently melt the butter and combine with date sugar, eggs, and molasses until combined. Add in all the dry ingredients and mix until well-incorporated. Pour into the baking dish, pressing it into all sides. Heat on the center rack of the oven for 22 minutes. Allow it to cool for 10 minutes and while it is cooling, melt the coconut butter and combine it with the maple syrup until it ha a slightly runny consistency (do not overheat it!) Chop up 1/2 of the Honey Mama’s Bar. Pour the coconut butter/maple syrup mix over the top of the bars and then sprinkle the chocolate crumble evenly across the bars.

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