Tuesday, February 25, 2014

Gluten-Free Grain-Free Guilt-Free Chocolate Chocolate Chip Cupcakes

Imagine eating a cupcake and not experiencing any guilt afterward.  Imagine eating a chocolate treat that is a real, nourishing, and nutrient dense food. 

A food.  Not a sugar-laden, headache-causing guilt-trip.

I have a chocolate treat that is GAPS-legal, Paleo and Vegan and is delicious and really easy to make.  Yes.  All in one chocolate cupcake.

These cupcakes taste so good that even my non-GAPS, non-Paleo friends love them.
What does that mean for you?  If you eat completely GAPS or Paleo or Vegan, you will love these.

But, if you are even just a bit wanting-to-eat-less-processed-food, you will love these.

So make these, enjoy and be healthy!

Gluten-Free Grain-Free Guilt-Free Chocolate Chocolate-Chip Cupcakes


5 eggs (Vegans: use chia seed replacer: 4 tablespoons chia seed meal blended with 12 tablespoons water)
1/4 cup honey (Vegans:  use 1/4 cup Agave nectar)
1/4 cup coconut oil, melted
1/4 cup blended coconut cream from a can of coconut cream
heaping 1/4 cup coconut flour
heaping 1/2 cup cashew flour (or finely ground blanched almond flour)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 mini-chocolate chips (homemade GAPS-legal chocolate, or Enjoy Life Chocolate Chips)

Whipped Coconut Cream Ingredients

2 egg whites (optional, Vegans: omit)
1-  2 teaspoons honey
The rest of the blended coconut cream from the can


1.  Preheat the oven to 350 degrees Fahrenheit; prepare muffin pan by lining with cupcake papers.
2.  Blend the can of coconut cream in a blender until the liquid and solids are blended.  Measure 1/4 cup for use with wet ingredients.  Refrigerate the rest.
3.  Blend all dry ingredients in a food processor.
4.  Melt all wet ingredients except eggs in a pan on low heat.  Blend well and let cool.
5.  Add eggs and wet ingredients to the food processor and blend.  Stir in chocolate chips.
6.  Pour batter into muffin pan cups to 3/4 full.  Bake until a toothpick comes out clean.  Let cool completely.
7.  Beat egg whites until stiff peaks form.  Set aside.
8.  Whip the refrigerated coconut cream at high speed until stiff, drizzling the honey into the bowl. Fold egg whites into the whipped coconut cream.
9. Fill a pastry bag with the whipped coconut cream and swirl onto cupcakes, or just spoon on.  Sprinkle with mini-chips.

Makes 12 delectable chocolate cupcakes.  Store in the refrigerator or freezer.

--Two Peas

Thursday, February 20, 2014

Gluten-Free, Grain-Free Amazing Chocolate Chip Cookie Recipe

This month I have been on a mission to make the best gluten-free and grain-free chocolate chip cookie recipe.  I made cookies so many ways and wanted share with you what I learned so you can avoid the mistakes I made.

First, the kind of honey makes a difference.  I had used store bought, liquid honey, figuring why use raw honey when it was going to bake in the oven.  Nope.  It made all the difference in the texture and taste of the cookie.  Bottom line: use a quality, raw honey. 

Another lesson learned was using almond flour as opposed to almond meal.  How does almond flour differ from almond meal?  Almond flour is made from finely ground blanched almonds with no skins on them, whereas almond meal is made with ground almonds, skin and all.

As a work around, I thought I would try cashew flour from Trader Joes.  No skins, right?  But it wasn't any better.  The cookies ended up greasy, with a cornbread texture.  Yuck. 

I know how easy it is to get almond meal from Trader Joes.  That's what I had been doing.  And though, the cookies tasted good, they were heavy and the texture was not like a regular cookie.  Fine, sifted almond flour is your best friend when making this cookie.  I made my own, which I'll share in a future post, or you can buy it at MOM's or on-line.

As for the eggs, coconut palm sugar and sweet potatoes I tried.  None of them improved the flavor nor the texture of the cookie.

So, after many trials and variations the recipe I like best is adapted from the Urban Poser using the method outlined below. 

I also like to add chopped pecans because they have a buttery taste, and add dried cranberries, cherries or raisins.  Ah, now that's an amazing cookie.

If your diet permits chocolate, you can make your own at home using honey (a future post I will share).  Or use a quality chocolate like Enjoy Life mini-chocolate chips.  They taste delicious and have no soy lecithin in them.

I have made these for many friends and they are loved by all.  You will love them, too!

Gluten-Free, Grain-Free Amazing Chocolate Chip Cookie Recipe


2 cups blanched almond flour, finely ground
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, melted (ghee or butter can be used, per your diet and preference)
1/4 cup raw honey (vegans: substitute with agave nectar)
1 tablespoon vanilla extract
1 tablespoon coconut cream
1/4 cup chocolate chips (optional per your diet and preference)
1/4 cup chopped pecans (optional per your diet and preference)
1/4 cup chopped dried cranberries (optional per your diet and preference)


1.  Pre-heat oven to 350 degrees Fahrenheit and cover cookie trays or stones with parchment paper.
1.  Blend all dry ingredients into a large bowl.
2.  Mix all wet ingredients in a pan on the stove top;  heat on low and stir until well blended.
3.  Pour the wet ingredients into the dry ingredients and mix together.  Wait 5 - 10 minutes for batter   to firm.
4.  Drop tablespoons of cookie dough onto the tray/stone.
5.  Bake for 10 - 15 minutes; 10 minutes for a soft cookies with soft centers; 14 - 15 minutes for a crisp cookie.
6.  Take the tray/stone out of the oven.  Let cookies rest for 15 minutes to firm completely.  Makes about 15 medium sized cookies.

Make and enjoy these often since they will not last!

This recipe was adapted from the Urban Poser's recipe:

Eating Delicious Cookies,
-- Two Peas

Tuesday, February 18, 2014

Spring's Hope

This morning, with two inches of freshly fallen snow covering the ground, I was half asleep snug in my bed when I heard a distant sound, again and again.  I paid more attention to it.  It began to evoke a feeling and a memory from previous years.  

I listened more closely and knew I heard it correctly.  It was the call of mourning doves.  They return this time of year to usher in Spring, and I have enjoyed the distinct low-pitched call year after year with hope in my heart.  

I couldn't believe it!  They came even with freshly fallen snow on a frigid winter morning.  I listened with the fresh thought that Spring will come again.  

Our God created the sun, moon, stars and seasons and they do not change.  We can count on them.  

We can count on Him, also.  In His infinite love He has also promised us that He will never change.  

Saturday, February 1, 2014

Gluten-Free and Grain-Free Almond Flour Cookies

You love a good cookie.  

But you have trouble with wheat.  Or maybe you've even been diagnosed with celiac disease or non-celiac wheat sensitivity.  Or perhaps you've been hearing a lot about gluten intolerance and you are curious.

The good news is, there are alternatives to wheat flour and you can enjoy baked goods such as cookies.

My curiosity and quest for the perfect gluten-free and grain-free cookie has gotten the best of me.  So, I have been trying several variations on this theme.  I plan to release my version of the perfect cookie this month for Valentine's Day.

We've been enjoying this gluten-free and grain-free almond flour cookie from the Urban Poser's recipe. Thanks, Jenni!

If you want to learn more about those with wheat intolerances, one expert to read is David Perlmutter.

Like this topic?  There is more to come on nut flours, nut preparation and other wheat-free flour in future posts, so stay tuned!

Happy Living,
--Two Peas