Skip to the recipe After getting a chocolate chip cookie recipe I was happy with, chocolate cookies seemed like the next logical step. I looked at a brownie recipe from Cooking with Coconut Flour and approximated some things, and came up with something halfway between a cookie and a brownie. I used Hershey’s Special Dark Cocoa […]
Read MoreSkip to the recipe I’ve tried a couple different low-carb cookie recipes, and right now this one is my favorite. For one thing, you could almost forget you were eating a low-carb baked good. But it’s not from a cookbook; I reverse-engineered it from cookies we found at our local health food store. The cookies in […]
Read MoreSkip to the recipe When I started searching for protein bar recipes one of the first ones I came across was this recipe for chocolate coconut bars. It really is as good as it sounds, but it has four problems: whipping cream powdered milk whey protein erythritol The solution to the powdered milk was easy enough. The […]
Read MoreWhen you make and eat the vast majority of your meals at home, it’s easy to not think about just how out of step from the rest of the world your diet has gotten. Substitutions are automatic—for example, whenever a recipe calls for “cream” I just read “coconut milk”—and a lot of foods just simply […]
Read MoreDeep-fried coconut flour doughnuts really do work! Look at those little beauties! The first thing I discovered about this recipe is that you really do need a pan or mould of some kind. The dough is very thin, and if you had notions (like I did) of shaping doughnuts or doughnut holes in the traditional […]
Read MoreSkip to the recipe This recipe for grain-free sardine fish cakes from Ditch the Wheat is currently my favorite way to eat sardines. They’re just fishy enough without overwhelming you with the sardine taste. The only problem is they tend to fall apart—especially when you’re trying to flip them to brown the second side. Enter coconut flour […]
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