Monday, January 4, 2010

Coconut Cupcakes

I am breaking my rule again as I haven't actually made these, but I did have them, made by my friend Sierra, and I thought they were great! She is an expert at baking with coconut flour, and I can't wait to delve into her recipes more! I am just so busy these days and not getting stuff up on my blog, so I want to push some things through. :)

Coconut Cupcakes

Ingredients for Cupcakes

6 eggs lightly beaten
1/2 cup coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup honey
1/2 cup coconut oil
2 tsp. almond extract

Method for Cupcakes

Preheat oven to 350 degrees. Line 12 muffin tins with paper or silicone.

Warm honey and melt coconut oil together over medium low heat. Sift coconut flour, salt, and baking soda into the eggs and beat with a hand mixer. Add warm honey/oil mixture while continuing to beat until thoroughly blended. Add almond extract and blend until smooth. Pour into lined muffin tins and bake for 20 minutes or until a toothpick comes out clean. These will brown quite a bit because of the honey. Cool completely before frosting.

Ingredients for Frosting

3 egg whites at room temperature
1 cup honey
1 Tbsp. vanilla extract

Method for Frosting

Beat egg whites until foamy. Boil honey until it forms a hard ball in cold water (about 210 degrees on a candy thermometer, if I remember correctly). My honey just starts to smell like it's scorching when I'm at the right temperature. Don't burn the honey though or it will taste gross (trust me).

With the mixer running, continue to beat the egg whites while adding the boiling honey. Continue to beat until stiff peaks form. Add vanilla and mix until incorporated. This makes way more frosting than you will need for the cupcakes. It will keep in the fridge for a couple of days (theoretically).

Sunday, January 3, 2010

Roasted Chickpeas with Moroccan Spices

These were yuuuuuuuuuummy. The baby likes chickpeas anyway, and these she gobbled up faster than I could imagine!

Crispy Roasted Chickpeas with Moroccan Spices


1 can chickpeas (garbanzo beans)
1 T olive oil
1/4 - 1/2 tsp. Moroccan Spice Mix
salt to taste

Spice Mix:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
pinch of ground cloves

Preheat oven to 350 F.

Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.

While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 45 minutes, and some were crispy while others still a bit soft. My guess is that they are supposed to be crispy, so I think I will go for the full 50 minutes next time.) Serve warm or let cool.