Baking with the Bolliers

I had been craving lemon poppy seed muffins lately and when I received some lemons from my dad I decided it was a good time to make them. I wanted to make them a little bit on the healthier side by using almond flour and honey to avoid any refined ingredients. A lot of the muffins I've made with almond flour in the past have been heavy with the exception of a couple of the recipes I've got on the site. So I really wanted to make sure these would be light and fluffy. They turned out fantastic they had a nice texture and I hope if you make them you enjoy them too. Makes 12 muffins Ingredients: 3 Eggs 1/3 C Soft Butter 1/2 C Warm Honey Zest of one Lemon 1 tsp Vanilla extract 1/4 C Lemon Juice 2 1/2 C Almond Flour 2 tsp Baking Powder 1 tbs Poppy Seeds 1/4 tsp Salt Preheat oven to 400 degrees. Generously grease a 12 cup muffin tin.  In a large bowl mixed together eggs, soft butter, and honey. Add in the zest of one lemon, vanilla extract, and lemon juice. Mix until thoro...

After making the Low Carb Lemon Ricotta Muffins I had to try some of the other flours from Natures Eats. The pecan flour intrigued me due to the endless possibilities it presented. All the recipes it would enhance with flavor and moisture. Since I had been craving some blondies, they were first up.  They turned out damn good. Not just for gluten free, which they happen to be. Not just because they were lower in sugar (and could be easily made sugar free with a brown sugar replacement ). These were rich, buttery and chewy blondies. The pecan and almond combination also adds some sweetness which allowed me to drop the sugar from most blondie recipes by 1/2 cup. I can't wait to try out some more recipes with these nut flours.   This post may contain affiliate links. See full disclosure statement  here. Ingredients: 3/4 C Pecan Flour 1 c Almond Flour 1/2 tsp salt 1/2 C butter 1 c brown sugar or zero calorie equivalent 3 eggs 1/2 C dark chocolate c...

I have been trying to stay away from sugar lately to control my migraines (no fun when you bake to relieve stress but can't eat it!) So I thought I would try to come up with a lemon muffin that not only was low carb but had a bit of protein in it too. These were a hit in our house, River has been calling them cake, and seem to help quell that sweet craving that hits mid afternoon.  I have baked with almond flour a few times and know it can be tricky due to his fat content. It doesn't absorb moisture like other baking flours-wheat, rice, bean, tapioca ect. The batter for these muffins is very thick because we don't want extra liquid that will turn them soupy or custard-y. Nutrition facts from My Fitness Pal calculation using the specific ingredients I used.  135 Calories 10g Fat 5g Protein 11g Carbs10g Fiber 1g Sugar  This post may contain affiliate links. See full disclosure statement  here. Makes 12 muffins Ingredients:  3 Eggs 1/2 C Erythritol or no calorie sw...

Sometimes you just need Brownies! 1/2 C Fresh Ground Almond Butter 1/2 C Unsweetened Apple Sauce 1/4 C Agave Nectar or Honey 1 tsp Vanilla Extract 1/2 C Cocoa Powder 1/2 tsp Baking Soda 1/4 C Chopped Almonds Preheat oven to 350. Spray an 8x8 pan with cooking spray, set aside. In a medium bowl stir together Almond Butter, Apple Sauce, Agave Nectar and Vanilla until blended. Then add Cocoa Powder and Baking Soda. Spread batter into prepared pan and sprinkle with Almonds. Bake 20 minutes, brownies will be set but Fudgy looking.  * adapted from ambitiouskitchen.com Here is what was left by the time I took a picture! (Originally Published on Healthy Gourmet on the Go Blog)

Chocolate Peanut Butter Cheesecake adapted to be gluten free and a reduced the sugar (there is still plenty, don’t worry) from the SmittenKitchen. Check out her post for detailed pictures. She obviously didn't bake this over 2 days with a baby in one arm like I did. Although it was totally worth it! I made this for BJ’s Birthday which happened to fall in our 30 days of Gluten Free. BJ says its like a giant Peanut Butter Cup and he liked it so well he didn't share with anyone but me. Chocolate Crust 2 Boxes (14.5 oz total) of Pamela’s GF Chunky Chocolate Chip Cookies (or any Gluten Free Chocolate Chip Cookies) 5 tablespoons unsalted butter, melted and still hot Fudge Layer 1 cup heavy or whipping cream 13 ounces bittersweet or semisweet chocolate, chopped or chips (Be careful that the chocolate you choose is Gluten Free like Enjoy Life, also the mini chips melt very easily.) Cheesecake Layer 2 8-ounce packages cream cheese, at room temperature 1...

Who doesn't love rice crispy treats. Back in the day I used to walk to the gas station by my office and buy them at least once a week. It shames me to think I bought "food" at the gas station. Since turning my life in a healthier direction one thing I've shunned is marshmallows (and gas station food) because of the ingredients and unfortunately that included my beloved rice crispy treats. I had forgotten about my obsession until recently when I came across a recipe for a healthier version, so I tried it and it was sooo sweet. I felt there had to be a better way and I wanted to put a bit of a gourmet twist on it. Ingredients: 3 C Crispy Brown Rice Cereal 1/2 C Cashew Butter, unsweetened/ unsalted 1/2 C Maple Syrup 1/2 tsp Sea Salt Oil or Butter for Pan In a Large bowl, measure 3 cups of Crispy Brown Rice Cereal. Grease 8x8 pan, set aside. In a small saucepan combine cashew butter, maple syrup and sea salt.  Cook over medium low heat until...

Ok, Grandma Ruth wasn't baking Gluten Free Cakes in her day, but she did make a mean Spice Cake. The original recipe was made yearly for my Mom and my Aunts Birthdays and I adapted it years ago for a customers Birthday. I actually just made this cake for that same customers Anniversary. I'll never forget the panicked phone call I received that day asking if I had forgotten this cake needed to be gluten free because there was no way a gluten free cake could taste this good. It comes out so light, moist and grit free (no rice flour!) you won't believe its gluten free.             Serves 8-10 ¾ C Butter Softened 1 ¼ C Brown Sugar (I use Rapadura) 1 C. Unrefined Cane Sugar 3 Eggs 3 C. Bobs Red Mill GF Flour Blend 1 ½ tsp Xanathan Gum 1 tsp Baking Soda 1 ½ tsp Cinnamon ¾ tsp Cloves ¾ tsp Nutmeg 1 tsp Sea Salt 1 ½ C. Whole Milk 1 Tbs Lemon Juice Preheat oven to 350. Grease either 3 rounds or one 9”x13” pan...