Soy Free Chocolate Chips!

In my on going search to find SOY FREE everything I have found it impossible to find chocolate chips until a friend recommended the Enjoy Life Chocolate Chips. These can be found at Sprouts and now certain Ralphs carry this brand. They are DELICIOUS and great for baking. I have made Flourless Brownies and Chocolate Chip Cookies with them. Highly recommended. 

UPDATW: Flourless Chocolate Chip Cookies

I have an electric oven, so these only needed 8 mins at 300 degrees. I burnt the first batch at 350 for 14 mins. These will DEF satisfy any chocolate craving!!! They are RICH and fall apart in your mouth, soooo good. I will def be making these again.

Flourless Chocolate Chocolate Chip Cookies

I am trying this recipe tonight ... Review coming soon, I can't wait :) 

Flourless Chocolate Chocolate Chip Cookies

Ingredients:

3 cups powdered sugar – I just take regular cane sugar and powder it in the blender.

2/3 cup unsweetened organic cocoa powder

1/4 teaspoon sea salt

2-4 large pastured egg whites, at room temperature (don’t throw the yolks away – save them for another recipe or for breakfast!)

1 Tablespoon pure organic vanilla extract – gluten free

1 1/2 cups chocolate chips – I find good one’s without soy at Whole Foods or Sprouts and usually use Enjoy Life Brand.

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Give it a light coating of coconut oil or butter.

2. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.

3. Spoon batter onto the cookie sheets in 12 evenly spaces drops per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper with the cookies onto wire racks. Let cookies cool completely, and store in an airtight container.

This recipe was from Nurturing Our Roots:

http://nurturingourroots.wordpress.com/?s=cookies

Upside Down Pineapple Cake

I will be trying this Upside Down Pineapple Cake recipe that I came across, but instead of "Palm Syrup" I will be using Raw Honey. I can't wait to try and review. 

Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

Ingredients

Caramel & Fruit Coating:
20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
¼ c Coconut Oil
¼ c Palm Syrup
¼ tsp Sea Salt
7 Red Cherries, pits removed

Cake:
½ c Coconut Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Eggs
1/3 c Coconut Oil
½ c Palm Syrup
2 Tbs Vanilla Extract

Instructions:

• Preheat oven to 350f.
• Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
• Once melted, whisk in ¼ c palm syrup, sea salt and juice from the 20 oz can of unsweetened pineapple slices. Allow sauce to reduce over medium to medium low heat until a thick caramel has been achieved (about 15-20 min). Remove from heat.
• Carefully lay 7 whole pineapple slices on the base of the skillet, six half-slices on the sides of the skillet and then drop 1 pitted cherry in the center of each whole slice. Set aside.
• Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
• Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
• Mix in dry ingredients and blend until no lumps remain.
• Carefully pour cake mixture over prepared fruit and caramel.
• Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
• Allow cake to cool slightly (10-15 min, still in skillet)
• Place large serving platter or cake stand carefully, upside down, over the skillet.
• Holding both the plate/stand and the skillet firmly together, quickly flip the skillet and platter so that the platter is right-side up and the skillet is upside down.
• Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
• Serve warm or refrigerate until ready to serve.

Makes 8-10 servings

Link to this recipe: 

http://andloveittoo.com/september-13-blogiversary-and-upside-down-pineapple-cake-grain-free-dairy-free-refined-sugar-free-paleo/