Gluten free Coconut and banana muffins and a giveaway

A few weeks ago, I decided to start baking with other flours rather than just using my usual whole wheat pastry flour. In the past I have used oat, buckwheat and barley as well as almond flour. However, I really wanted to start incorporating free wheat flours, like the coconut flour counterpart.

The use of these flours, not only makes healthy eating easier, but it makes baking much more versatile and attractive. After all, having gluten free bake goods can only be possible using other flours besides whole wheat :-)

I can not tell you enough how happy I am that I have actually started using coconut flour.

What I have found fascinating about this type of flour is that very little of it is needed while baking. It soaks up a great deal of liquid, which I find this to be great because coconut flour is rather expensive.

After making the muffins I though about maybe using apple sauce instead of bananas. Next time I will and see what happens.

Anyhow, I will be coming with many more other variations of baking goods using coconut flour, so I hope you stay tuned. I hope you get to try and make these. If you do, please report back :-)

Now onto the details for the giveaway:

You know, or some of you know, that I am on the works of actually writing a healthy cooking ebook with some of my favorite recipes from the blog as well as some new ones.

I would like for you to tell me what it is that you would like to see included in the healthy cooking ebook.

So far, in the book, I will thoroughly explain my take on what healthy eating really means and I am going to include different sections in the cooking book with recipes that can appeal to a wide variety of an audience such sections on 30 minutes meals, smoothies, breakfast, dessert, gluten free etc. I am also including a section on carbohydrate counting for those that needed but, most of all, I need to know what it is that you want!!

So please go on and give me a comment on it :-) Anything and everything would be considered!!

Good luck!!

Here you can see the bananas in the left and the batter on the right which is sort of thick.

These are pictures of the muffins before and after baking. It took about 24 minutes to bake them!! 

We had these for breakfast :-) with a huge glass of milk. They were awesome!!

Ingredients:

Yields 9 muffins

3 eggs
1/3 cup coconut oil, melted
2 ripe bananas, mashed
1/3 cup honey
1/2 cup walnuts, chopped
1/2 coconut flour
1/2 teaspoon baking soda

Preheat oven to 350°F and line a muffin pan with cupcake liners. Set aside. 

In a mixing bowl, mash bananas until creamy, add in honey, eggs and coconut oil  and mix through.

Add coconut flour, and mix well. I do this with a wire whisk. Allow batter to sit for 5 minutes to allow the coconut flour time to absorb the liquids.

Add baking soda and walnuts and combine. Fill cupcake liners all the way like in the picture.

Bake for 22-26 minutes or until lightly browned on the top and a toothpick inserted comes out clean.

Remove muffins from the baking pan and let cool in a wire rack.

Adapted from here

Nutrition facts calculated based on the recipe giving 9 servings

Giveaway is currently closed: Congrats to Amy Beth Marantino. Contact me to get the prize.

I am giving away:

1. A microplane/zester
2. A medium cookie scoop.
3. Food Photography book that is super useful.

I actually own these itmes myself :-) These could be a great gift for some one you know of just yourself :-) 

 How to enter the giveaway:

• Leave a comment telling me what would you like me to include in the healthy cooking ebook? 

Optional Additional Entry:

You can do the following for an additional entry for a total of two entries. Just be sure to leave a separate comment for each entry however an answer to the question is key to qualify to enter the giveaway. If you are already a fan on facebook just leave your separate comment, it still counts!!

• Like Eat Good 4 Life on Facebook

Rules:

• Anyone that lives in the US can enter.
• Entries must be submitted by Saturday, June 30th 12:00pm EST. A winner will be randomly chosen. I will announce the winner in my following post that week and on facebook.
• The winner will have 2 days to respond to my email or another winner will be chosen. 

Giveaway sponsored by Eat Good 4 Life :-)
GOOD LUCK!!

Lemonade and strawberry cheesecake popsicles

Oh boy!! These, I think, are the best popsicles I have made so far or tasted for that matter!!

Do you think I am on lemonade recipe mode? My last three recipe titles are with the word lemonade in it, so I think so :-)

Anyhow, I have seen many variations of cheesecake popsicles. I have always wanted to make some and since I had both lemonade and organic strawberries on hand, I figured I mix them both, and make a mix version of cheesecake popsicles.

You need to make this for your kids, friends, or family. These lemonade and strawberry cheesecake popsicles would be perfect for any barbecue, gathering or any other occasion. I really mean it, you really need to make them, they are really really good.

These are super easy to put together, are super refreshing, and are loaded with Vitamin C, plus they are not that sweet and are only 150 kcal :-)

This is the only popsicle recipe you will need. You can also make them with any type of berries or other fruit of your choice. I think any one that tries these popsicles will love them, so make them, you will not be sorry!!

Here are other popsicles variations I made in the past in case you missed them:

Raspberry and cream popsicles
Lime and strawberry cream popsicles

Enjoy!!

Here you can see the lemonade mixture in the Dickie cups which is more of a liquid texture. The right picture is the cream cheese and strawberries mixed in. Make sure you have some strawberry chunks as well as cream cheese chunks. You don't want a homogeneous mixture for the strawberry part, you want a chunky one!

 The lemonade part is more of liquid consistency than the strawberry one which is more chunky.

Here you can see the popsicles in the freezer. About 2-3 hours and you will be able to sink your teeth into them!!

 These are awesome. You need to try them ASAP!!

My daughter having one of them. She loved them so much she wanted to have another one!!

Ingredients: (Miryam's original recipe)

Yields 6 popsicles

1 8oz 1/3 less fat cream cheese
1/2 cup frozen lemonade concentrate, thawed (I used 3/4 cups)
3 tablespoons honey
1 cup fresh organic strawberries (I used frozen)
Freezing molds of your choice
Popsicle sticks

In a food processor add the strawberries and pulse for about 5 seconds. You don't need to completely puree the strawberries, a few chunks is what you need.

In another bowl beat the cream cheese and honey. Divide the cream cheese mixture in equal halves and add the strawberries to one half and thawed lemonade to the other.

For the strawberry half, just mix through for a bit. You want some cream cheese chunks to show. Don't mix to obtain a homogeneous mixture with the strawberry part. You want a chunky texture.

For the lemonade part, you want the opposite. Mix through until all of the lemonade is mixed in good. This mixture will be more of a liquid.

Pour about two tablespoons of the lemonade mixture inside the Dickie cup and place about another 2 tablespoons of the strawberry one over the lemonade. Place popsicle sticks in each cup.

Freeze for about 2-3 hours.

Nutrition facts calculated based on the recipe giving 6 servings.

Gluten Free No bake frozen Lemonade Cheesecake

What can I say about this cheesecake? Well nothing much really. I think you just need to try it for yourself it is that good. If you like cheesecakes, trust me, you will not be sorry!!

Since I have discovered frozen lemon concentrate, I just want to use it for every dessert on site, especially now that it is summer. What I have found about using frozen lemon concentrate is that it gives desserts a really strong lemon flavor, which is what I like. So what is next on my list you may ask? lemonade cheesecake popsicles, so stay tuned :-) 

This is extremely refreshing and easy to do. It is also super versatile because I think you can add any other fresh fruits of your choice. I think this would work really well with any type of berries. Now that blackberry is in season, why not use these? Maybe on my next variation, and perhaps a little bit of a mint hint to it will also be great.

I used agar powder for this, which is a vegetarian version of gelatin. Although I think you can omit it all together, I just like to use a little bit of it because when the cheesecake is at room temperature for a while it, holds itself a little bit better :-)

Let me know if you try this one. I think it would be great on individual molds/containers right out of the fridge as well!!

Enjoy!!

I used some plastic wrap for the bottom of the cheesecake to be able to release the cheesecake when it was done. You don't have do this though. On the right picture you can see the crust layer. According to my family, it was the best part :-)

This is more or less how the crust layer looks like when pressed down on the spring form pan. The right picture was the filling over the crust right before placing it in the freezer.

I was not able to take very good pictures because the day was a bit cloudy. Plus I have been felling a bit tired lately so I apologize for the gloomy pictures!!

This is nothing but refreshing to say the least. It is my kind of dessert for the summer since there is no baking required!!

Ingredients

Crust

2 cups old fashion oats, Gluten Free. You can also use almond meal
3 tablespoons coconut oil
2 tablespoons soy milk
1 cup pitted prunes
1 tablespoon chia seeds

Filling

2 8oz 1/3 less fat cream cheese
1/4 cup honey
3/4 cup frozen lemonade concentrate, thawed
1 tablespoon agar powder, you can use 1 tablespoon of unflavored gelatin instead or omit this all together.

Line the bottom of a 9 inch spring form pan with plastic wrap, like in the picture. This will allow you to release the cheesecake better when it is set, although it is not necessary.

Place oats in the food processor and pulse until they are pulverized. About 1 minute. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.

Press the crust mixture down onto the spring form pan and place in the fridge while you work on the filling.

Place the agar powder and lemonade in a small sauce pan and heat for about 1 minute, just to dissolve the powder. Place this with the remaining filling ingredients in a bowl and whip together until the mixture is smooth.

Pour filling over the crust and freeze for about 3-4 hours. Before serving, run a knife over the edge of the cheesecake to loosen it up and place the cheesecake on a pretty plate.

You may need about 20 minutes to bring the cheesecake a bit to room temperature to be able to cut it through.

Nutrition facts calculated based on the recipe giving 8 servings

Whole grain lemonade cake and how to make your own oat flour

This cake? to die for.

This cake is easy, tasty and refreshing. Perfect for the summer days coming ahead.

I have actually seen this all over the Internet and not until a couple of days ago that I saw the recipe again I was reminded that this cake was on my to do baking list. Since I had all of the ingredients on hand, I could not wait to try this.

I was able to tweak my recipe for the coconut and lime cake and come with this variation, superb!!

Next time making this, I am going to use almond flour though. I didn't have any on hand because I am actually waiting for my bulk almond shipment to arrive, can't wait.

I have used oat flour for this lemonade cake but if you don't have any, just make it like I did. It is easy peasy. You just need a cup of old fashion oats, a food processor and a minute or two :-)

Anyhow, I think you need to try this cake, it is lemony, easy to make and not that bad for you. A little goes a long way so don't eat it all at once :-).

By the way, I have announced the winner for the Ina Garden book over on facebook. Congratulations to Patti.

You must know that in a couple of weeks I will have another giveaway, just  before I go away for a month and close the blog for vacation :-). I think it is going to be a better one because it consists of two of my favorite kitchen gadgets and a very informative photography book, so stay tuned.

Enjoy!!

How to make your own oat flour: Place 1 cup of old fashion oats into your food processor and pulverized the oats for about 1 minute. You don't need to buy any, just make your own like I did, it is that easy :-)

Here you can see the batter right before being placed in the oven at 350F for about 40-50 minutes.

Here you can see the cake completely cooled and frosting/whip topping, which is not that sweet at all. Only 3 tablespoons of confectioner sugar in it!!

This cake is to die for. I hope you get to try it soon. You will like it a lot.... that is if you like lemon :-)

Ingredients: (Miryam's original recipe)

Yields 8 servings

1 cup soy milk
1/3 cup olive oil
1/2 cup frozen lemonade concentrate, thawed
3 eggs
3/4 cup unrefined sugar
Zest of 1 lemon 
1 1/4 cup whole wheat pastry flour
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda


Frosting:

1 cup heavy cream
1 cup Greek yogurt
3 tablespoons confectioner sugar
1/4 cup  frozen lemonade concentrate, thawed
Zest of 1 lemon

Preheat oven to 350F. Grease and flour a 8x8 inch square baking pan and set aside.

Mix first 6 ingredients in a bowl, I do this using a regular wire whisk. Incorporate flours, baking powder, and baking soda.

Pour over prepared pan and bake for 40-50 minutes or until a tester comes out clean.

For the frosting. Whip heavy cream and sugar together until firm. Fold in Greek yogurt, lemon concentrate and lemon zest. Frost entire cake with the frosting or just individual pieces that are to be served. This is what I did.

Nutrition facts calculated based on the recipe giving 8 servings.

Natural home made mosquito spray

OK my friends, I know this is not food related but I felt I had to share this with you, especially for the ones of you that have kids. You see, when summer rolls around and mosquito season comes, me and my kids get bitten like crazy.

I hate using the conventional products out there and even though I have found some natural ones I have always wanted to make my own.

This is the easiest, best and healthiest way to keep mosquitos off anyone. I hate the products that are available out there with all of the nasty and hurtful chemical ingredients in them. I actually found the recipe here and was super excited to try it.

I actually used lavender witch hazel, which I got online. This one has not parabens and it is alcohol free. I got the ingredients at swansonvitamins.com which is where I always go to get my vitamins and such. This is just awesome.

The citronella and lemongrass oils are essential on making this. Then you can choose from a mixture of tea tree oil, peppermint or lavender essential oils.

Citronella works for mosquitos and chiggers.

Tea tree oil works for chiggers and ticks.

I have also been making my own home made shampoo, which we love, and home made detergent. Maybe I will post those as well, will see.

Sorry for those that were expecting something food related but I felt it would be beneficial to share this with some of you :-) and don't  despair I have an awesome lemonade cake waiting for you for the next post :-) That is if it works!!

Enjoy!!

I used small bottles as well as a bigger one for when we travel. I am taking these every where when going outdoors :-)

I used a CD pen to label the bottles. You can use any other fancier ways to do so :-) Shake the bottle each time before use, the solution will become cloudy, and remember not to spray directly into the face. Be careful with your eyes :-)

Ingredients:

12 oz bottle witch hazel (mine was lavender infused and had no alcohol or parabens)
15 drops citronella essential oil (I use a bit more)
15 drops lemon grass oil (I use a bit more)
10 drops peppermint essential oil
10 drops tee tree oil (optional)
A funnel
An empty spray container
An empty mixing jar to mix the contents in

Pour witch hazel in the mixing jar and add the essential oils. Shake well and place in your spray bottles using a funnel, is the best way.

Before each use just shake up a bit. Make sure you don't get any in your eyes and when using for your kids just place a little bit over a small area to make sure they are not allergic to any of the essential oils.

Adapted from here

Gluten free dark chocolate and peanut butter cookie dough

OK my friends. This is by far the best cookie dough you will ever taste.

Not only these are not bad for you, but they are easy to make, take no time to put together and the best part, they taste just like cookie dough.

The recipe comes from my fellow sweet blogger friend at Texanerin Baking. This is just a too good to be true kind of thing because these cookie balls don't have flour, egg or refined sugars. I really don't feel bad about having these at all.

I think you can even add a bit of oats to the mixture and it will still be good. However, the recipe as is, is just perfect!!

There is not much I can say about these cookie dough balls, but that you need to try them for yourself. I promise they don't taste healthy. Don't be turned off by the chick peas, you will be pleasantly surprised!!

....and if you are ok with the chickpeas go ahead and bake these brownies as well. They are gluten free thanks to the black beans in them :-)

Enjoy!!

Here you can see the stages of the batter being pureed. Pulse for a couple of minutes to make sure the batter is smooth enough. It will be thick and sticky. 

These are pictures of my second batch. They look much better, as I think I under baked the first batch. The second time around I baked them for 15 minutes instead of 10 :-)

You will be surprise what chickpeas can make. These cookie dough, TO DIE FOR!!

Ingredients

Yields 16 medium large cookie balls

1 15.5 oz can chick peas, rinsed and patted dry
2 teaspoons vanilla extract
1/2 cup + 3 tablespoons natural peanut butter, Beware of trans fat versions out there
1/4 cup honey, I used 1/3 cup
1 teaspoon baking powder, For a grain free variation you can use 1 part cream of tartar plus 1 part baking soda plus 2 parts arrowroot
1/2 cup dark chocolate chips

Preheat oven to 350F. Place parchment paper on a cookie sheet and set aside.

In a food processor place all of the ingredients except chocolate chips like in the picture and pulse for about 2 minutes until all of the ingredients are really smooth. You may have to scrape down the sides in between the 2 minutes to get every chunk that forms.

Add the dark chocolate chips and pulse for about 5 seconds. The mixture will be very thick and sticky.

With a medium cookie scoop place balls in the cookie sheet and lightly formed them like a more perfect ball about1 1/2" in size.  Flatten them slightly with your hands if you like.

Bake for about 15-20 minutes. (I think I under baked mine a tiny bit, as they are suppose to have a crack look to these balls, you can see it here and here). I baked mine for 10 minutes so I think you will probably have to bake them for a couple of minutes longer. I guess it depends on the oven!

Eat cold or warm.

Slightly adapted from Texanerin Baking

Nutrition facts calculate based on the recipe giving 16 balls. 1 serving = 2 balls