1/4 cup pepperoni
1/4 cup dried tomatoes
1/4 cup fat of choice
2 tablespoons tomato sauce (I used salsa)
1/2 cup coconut flour
1/2 tablespoon (or more) oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350F.
Combine pepperoni, dried tomatoes, spices, fat, tomatoes, and tomato sauce/salsa in food processor. Pulse a few times to mix. Let sit a few minutes to let the tomatoes soak a bit (not necessary if you use tomatoes stored in oil, but ours were pretty dry and hard). Let sit a few minutes, and add a little more coconut flour if it doesn't seem the proper texture (add a tablespoon or less at a time). Add the rest of the ingredients and pulse a few more times. Spoon out into muffin tins (greased or lined). Bake for about 25 minutes, until they don't jiggle and a fork stuck in them comes out clean.
This made 10 muffins for me. I probably could have gotten 12 by making them a little smaller. I think you could cut back on the fat, especially if using tomatoes stored in oil - they were rather greasy. I was kinda hoping enough grease would make them come off the liners easier. No such luck.
There's nothing sacred about the pepperoni. It's a good traditional pizza topping, but mainly just happened to be what I had on hand. Use whatever your favorite toppings are (if you don't want it to be food processed, chop up by hand and stir them in at the end, but I didn't feel like hand-slicing my pepperoni up into little bits). You could probably also throw in some spinach or zucchini or something without hurting anything. Mix some shredded cheese in or sprinkle it on top if you do dairy.
Awesomesauce Chocolate Cake
This came to be because LG requested a chocolate cake with apple frosting. The apple frosting threw me a bit at first. Then I realized "apple frosting" = pureed apple, and is really about as simple as frosting can get.
- Approximately 1/2 cup butter oil (I clarified 1/2 cup of butter and used the results, so it was something less than 1/2 cup. Coconut oil or plain butter both have similar properties and should work instead)
- 1/2 cup sugar (or the equivalent in other sweetener)
- 4 eggs (at room temperature)
- 1/2 teaspoon vanilla extract (I didn't have any, so left it out)
- 1 cups coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (of whatever type you prefer - I used homemade coconut milk)
- 1/2 cup cinammon applesauce (I used pureed fresh apple, not jarred applesauce) + more for frosting
Preheat oven to 350F. Mix dry ingredients in a mixing bowl. Mix wet ingredients separately, then gradually add dry ingredients to wet ingredients. Bake for about 30 minutes, until it doesn't jiggle and a fork stuck in the center comes out clean. Makes 1 8" diameter circular cake.
This turned out delicious. I'm going to modify it (carrot/apple/spice instead of cocoa, probably) for LemurBaby's birthday next month.
Caveats: As usual, I'm recreating these from memory after the fact, so please tell me something seems wrong. I'm cooking in a desert climate at high altitude, though coconut flour doesn't seem to have as many altitude issues as others. My homemade coconut flour doesn't seem to function quite the same as store-bought (though I'm using roughly the measures used in similar recipes and it turned out well this time), so you may need to use a bit less.
For ice cream, we used Jello created with 1/2 cup water, 1 1/2 cups coconut milk mixed in the ice cream maker. Bad, I know, but easy, and more reliable taste-wise than my from-scratch concoctions.
For dinner we had (at her request), baked chicken and carrots.