You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

(616) 846-5410

Gluten-Free Apple Walnut Cupcakes (HC)

3 cups oat bran flour
2 tsp. baking powder
1 tsp. baking soda
1½ tsp. salt
1 tsp. cinnamon
1½ cups sugar
¾ cup safflower oil
2 eggs
1 tsp. vanilla
1 cup chopped walnuts
4½ cups chopped apples

Preheat oven to 350 degrees.  Mix flour, baking powder, soda, salt, cinnamon and sugar together.  Add remaining ingredients, stirring with a wooden spoon or mixing with hands.  (The batter will be stiff!)  Spoon into paper muffin cups, filled 2/3 full and bake for 35-40 minutes.  Makes 24 cupcakes.

To make cakes, spread batter into 2 8" round pans or 1 9" x 13" rectangular pan and back for 40-45 minutes.
Served at our 30th Anniversary Celebration.

Nut Pie Crust (HC) (KD)

2 cups raw pecans
2 Tbsp organic butter
2 Tbsp organic brown sugar
1/2 tsp. cinnamon

Chop pecans in food processor.
Add butter and brown sugar and process briefly until mixture packs together.
Shape mixture in pie pan with the back of a spoon.
Bake at 350 for 15 minutes.
Add filling of choice and bake pie.

Flour-less Honey-Almond Cake (HC)

1 1/2 cups whole almonds, toasted
4 large eggs at room temp, separated
1/2 cup honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt

2 Tbls honey
1/4 cup sliced almonds, toasted

1. Preheat oven to 350F, spring-form pan with greased parchment paper in bottom
2. Finely grind almonds in food processor. Beat with electric beater 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in large mixing bowl. Add ground almonds and beat on low until combined.
3. Beat on medium speed with electric hand mixer 4 egg whites in another large bowl until foamy and white but not to the peak stage. Fold with rubber spatula into nut mixture and scrape into prepared pan.
4. Bake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes.Let coll about 10 minutes, gently run a knife around the edge and remove the side ring. Let cool completely.
5. Transfer the cake to a serving platter, drizzle the to with the honey and slivered almonds.

Gluten Free Chocolate Chip Cookies (HC) (KD)

4 Cups almond flour
1 teasp.. baking soda
1/2 teasp. sea salt
4 eggs
1/2 cup coconut oil
1/4 cup coconut milk
2 teasp. vanilla exptract
1/2 teasp. liquid stevia
10 oz. bittersweet or dark chocolate chips

From The Wheat Belly Cookbook by William Davis, MD

Gluten Free Chocolate Bundt Cake (HC) (Heidi Adkins)

1 cup GF baking flou (Namaste Gluten Free Flour Blend)
3/4 cup almond flour
1/2 cup coconut oil
2/3 cup cocoa
1 cup plain yogurt
2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 tsp vanilla
1/2 cup water
1 box GF chocolate pudding
3 eggs
1/2 cup "Sugar Leaf" (Raw cane and stevia)

Mix ingredients with electric mixer. Add to greased & floured Bundt pan. Bake at 350 for 40 min.

Gluten Free Almond Bundt Cake (HC) (Heidi Adkins)

1 cup GF baking flou (Namaste Gluten Free Flour Blend)
1 cup almond flour
1/2 cup coconut oil
1 cup plain yogurt
2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 tsp vanilla
1/4 cup water
1 box GF pudding (vanilla, pistachio, butterscotch........)
3 eggs
1/2 cup "Sugar Leaf" (Raw cane and stevia)

Mix ingredients with electric mixer. Grease and flour Bundt pan. Optional: line pan with almond slices. Bake at 350 for 40 min.

Cinnamon Ball Fat Bombs (KD)

1 cup Coconut butter                                                                                                                                     1 cup Coconut milk                                                                                                                                       1 cup coconut shreds                                                                                                                                    1 tsp  vanilla extract                                                                                                                                    1/2 tsp nutmeg                                                                                                                                             1/2 tsp cinnamon                                                                                                                                           1 tsp Stevia

Place a glass bowl over a sauce pan with a few inches of water inside, creating a double boilder.  Place all ingredients except shredded coconut into the double boiler over medium head.

Mix the ingredients as they melt, then remove from heat.

Place the bowl in the fridge until it's firm enough to roll into balls, about 20-30 minutes.

Form the mixture into 1 inch balls and roll through the coconut shreds.

Place the balls on a plate and refridgerate for one hour.  Serve and enjoy. Keep refridgerated.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice; KD = Ketogenic Diet

Go to top of page