recipes for april's monthly baking mixes.

so excited to be writing tonight. delivered to 3 baking club members today! and promised all recipes tonight. i have pictures to create illustrated instructions, but i wanted to get these up as soon as possible.

i want to note a few things that i do every time i bake;
i use a pre heated 350 degree oven for all my baking.
i live at 4200' elevation so my times may be very different than yours.
i use a coconut oil spray on my pans to prevent sticking.
all wet ingredients need to be mixed until frothy.
then slowly add dry mix until blended.
i use the method of sticking a fork into the center to make sure it comes
out clear to determine if the cake is done.
do not overbake.
cool on a baking rack.
wrap tightly overnight.
all are better the next day or two.

please send me comments about baking times, successes or failures, substitutions or additions... i can't wait to hear from you!!

coconut bread.
baking mix- coconut flour and sea salt
put in one bowl.

in a second bowl, mix until frothy:
6 eggs.
1/2 cup of melted butter.
1-2 T honey. depending on sweet you want it. i often don't put any in.

then incorporate dry mix slowly into wet mixture
until blended. do not over mix.

pour into a small loaf pan.
bake at 350 for about 20 minutes or until a knife can be inserted and come out clean. do not overbake.
cool on a baking rack. i wrap the bread tightly and wait until the next day to eat. seems to be better the next day. i love butter and homemade jam on a slice for breakfast!!

brownies.
baking mix- coconut flour and unsweetened cocoa.
put in one bowl.

in the second bowl, mix until frothy.
4 eggs.
1t vanilla.
1/2 cup of melted butter.
1/2 cup sweetener, honey, maple syrup, coconut nectar, agave nectar.
i have been using the coconut nectar, but i think any would be really good.

then add-
1/2-1 cup of dark chocolate chips. i use ghiradelli, 60% cocoa chips.

blend together.

i scoop into large muffin cups. about 2 ice cream scoops per cup.
make ~6 large muffins cups or 12 regular muffin cups.

bake at 350 for about 20 minutes or until brownie mix is done, chips will be melty.
these are the richest, intense chocolate brownies i have ever made!!

Almond Cake.
this is my absolute favorite cake ever... it is so good you don't need to frost it! eat it for breakfast!
lunch or dinner!! add raspberry jam, lemon curd, powdered sugar.... if you care to.

baking mix- almond flour, coconut flour, coconut nectar crystals, baking powder without aluminum, sea salt. all have been pre-sifted.
put in one bowl.

in a second bowl mix til frothy.
4 eggs,
1/2 cup softened butter.
3/4 milk or liquid.
1 t almond extract.

optional- add 1 cup coconut. i use sweetened, but non sweetened would be good too.

add the dry mix into the wet mixture slowly, blend until smooth.

pour into a cake pan, put into preheated oven. bake about 25 minutes.
cool on rack.
enjoy!!!


banana muffins.
baking mix- almond flour, coconut flour, coconut nectar crystals, baking powder without aluminum, sea salt. all have been pre-sifted.
put in one bowl.

in a second bowl mix until frothy.
4 eggs,
1/2 cup softened butter.
3/4 milk or liquid.
1 t vanilla extract.
2 ripe bananas, smashed up.

add the dry mix into the wet mixture slowly, blend until smooth.

pour into papered muffin cups,
put into preheated oven. bake about 25 minutes.
cool on rack.

enjoy!!