Sweet potato “toast”has been on my radar for some time now and I finally got around to trying it. Getting a foot of snow and being snowed in gave me the perfect opportunity to do so and luckily, I had all the ingredients for this variation on hand. Supposedly, you can make these in an actual toaster too, but I got rid of my toaster oven a while back because I no longer had use for it.
I went with a nutty (yes, I know sunflower seed butter isn’t made from nuts, but it yields a nutty flavor), spiced and slightly sweet combo here, but really, there are many possibilities. All the toppings listed here are to taste, so make it how you want it. Also, I used a white sweet potato here, but feel free to use whatever sweet potato variety you like. Meanwhile, I may post other creations of sweet potato “toast” in the near future, so stay tuned.
Unsweetened sunflower seed butter (I used this one)
Unsweetened shredded coconut flakes
Raw honey, if desired
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potato slices evenly on sheet. If any of the sweet potato slices end up being a bit thicker, pierce a few times with a fork. Lightly oil both sides of the sweet potato slices with avocado oil and then place in preheated oven for 25-30 minutes, or until slightly toasted.
Once the sweet potato slices have cooked, spread desired amount of sunflower seed butter on top of each slice. Then, top each with desired amount of unsweetened coconut flakes, turmeric, sea salt and black pepper, and a drizzle of raw honey, if using. Enjoy warm.
I’ve been putting turmeric in nearly everything lately and even recently bought some fresh turmeric root for the first time ever (it was great in stir fry with fresh ginger). I know turmeric is incredibly good for you and has great flavor, but often forget about it when I’m choosing my spices for a dish. I think it’s become more of a habit to reach for it now and don’t plan to forget about this incredible spice!
I regularly make homemade grain-free granola and while whipping up a batch one day, decided to try adding a little turmeric to it. I liked the way it turned out a lot, but tweaked the recipe slightly the second time I made it and liked it even better. Hope you enjoy it too!
Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
In a bowl or glass measuring cup, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
Pour oil and spice mixture over the coconut and seeds. Stir well to coat. If need be, divide granola up between two baking sheets, but make sure it’s not spread too thin, so the coconut doesn’t burn!
Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
Blueberry season and fresh-picked berriescall for cobblers and crisps, and my friend recently reminded me of this. I can’t tell you the last time I even made something of the sorts. Overall, I don’t do that much baking, but it is fun to take on a baking project every now and again. Not only that, but baked goods make the house smell so comfy and cozy. Sometimes, I feel like the smells are the best part!
Overall, the cobbler turned out well, but is best eaten day of and shortly after it comes out of the oven. Yes, it still tastes great the next day, but the dough part gets a little soggy from all berry juice. I actually didn’t mind it at all, especially because the flavor is still there and the dough is a little gritty versus totally mushy (since it’s almond flour/meal). You can be the judge though, but know that you’ve been forewarned, especially all you texture peeps out there.
Meanwhile, feel free to add your own flair to the cobbler — different berries and spices, shredded unsweetened coconut, nuts, etc. There’s a lot of room for variety with something like this, so have fun with it!
For the berries:
2.5 cups fresh blueberries
1/2 Tbsp coconut flour
Pour berries into a 9×9 baking dish. Mix with the coconut flour. Set aside.
For the dough:
1 cup almond flour or meal (I used fresh ground from sprouted almonds)
2 Tbsp coconut flour
1/4 tsp sea salt
1/2 tsp nutmeg
1 tsp baking soda
1 tsp lemon zest
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
1 Tbsp raw honey
6 Tbsp cold unsalted grass-fed butter, cut into cubes
1/2 cup full-fat coconut milk, plus extra for drizzling, if desired
Preheat oven to 375 degrees.
In a medium bowl, combine almond flour/meal, coconut flour, sea salt, nutmeg, baking soda, lemon zest, lemon juice vanilla and honey.
Add the butter and blend with your hands or with two knives until course crumbs form. Add the coconut milk and mix until a wet, shaggy dough forms.
Drop mounds of the dough on top of the berries. It doesn’t have to be neat — we’re not going for perfection here. It’s not supposed to be perfect, in fact!
Bake for 35-40 minutes or until dough is brown and berries are bubbly. Let cool about 10 minutes before serving, then serve immediately.
Serve with coconut milk drizzled on top, if desired. Coconut milk whipped cream would also be delicious.
Before you decide to make this recipe, here’s a few words of caution: do not attempt if you are not patient! That is no joke either! This was my first time making any sort of homemade sunbutter and it takes WAY longer than making nut butter. Holy cow, it was a good 30 minutes of back and forth blending and scraping the sides down. It might have even been longer! I couldn’t believe it, because nut butters come together in a flash, but not sunflower seed butter. With that said, be sure to allow yourself enough time and don’t expect it to come together in a pinch. In the end, it’s worth it because you have homemade sunbutter and saved money by making it yourself. Plus, it’s fun to play with flavor varieties, as I did here.
Also, if you don’t care for cardamom, feel free to omit it.
Totally unrelated, but stay tuned for part II of my San Francisco trip, coming this Thursday! More great pictures to come!
2 cups raw sunflower seeds
1 cup shredded unsweetened coconut
4 pitted medjool dates, or more if desired for extra sweetness
1 Tbsp Madagascar pure vanilla extract
1 Tbsp cinnamon
1 tsp cardamom
Sea salt to taste
1-2 Tbsp melted coconut oil
In a food processor, combine the sunflower seeds, coconut and dates. Blend until well ground into flour. Scrape down sides and continue to process.
Add the vanilla, cinnamon, cardamom and sea salt and continue to process, scraping the sides down as needed. Keep processing and scraping – back and forth, back and forth.
Then, add the coconut oil and continue to process. Continue to blend and scrape. Taste and adjust spices and sweetness as desired.
Once desired consistency is reached, pour into jars and store in the refrigerator. Before using, remove from fridge and let sit on the counter for a bit to soften and come closer to room temperature. It firms up quite a bit when cold.
*Note: You can make your sunbutter to be thick like a paste or creamy and runny, which takes more blending. Just watch out, so you don’t overheat your food processor! It takes A LOT of time.
It’s officially the week of my wedding! Wow, it’s so hard to believe it’s finally here. I’m so excited for the end of the week, so I can be done with this term, see my family, marry Jesse and celebrate. Even though I’ve been pretty stressed out (mainly because of school), it’ll all be worth it. I’m so blessed in this life.
Anyway, that’s all she wrote, folks. I’m keeping it short and sweet today. Enjoy the recipe, but more importantly, enjoy life.
1 lb bone-in skin-on chicken breasts (I used one large breast, but 2 small works too)
1 Tbsp grass-fed butter, melted
1/4 – 1/3 cup unsweetened shredded coconut
1/2 tsp ground ginger
Sea salt to taste
Pinch of cayenne
Preheat oven to 350 degrees. In a small bowl, mix together the coconut, ginger, sea salt and cayenne. Pour mixture onto a dinner plate and spread around, so plate is covered.
Meanwhile, pour the melted butter on the chicken and quickly use a brush to make sure it’s well coated. Then, while it’s still wet, quickly dredge in coconut mixture. You can pat the mixture on as well, to make sure it’s covered. Alternatively, instead of the butter, an egg wash will work as well. A single beaten egg will probably suffice.
Bake in preheated oven for 45 minutes or until cooked through. Check about halfway through to make sure coconut is not too brown. If need be, tent some foil over the top after it’s reached your preferred level of brownness.
As stated by Jesse, “this meal is like dessert.” I can’t help but agree with the accuracy of his description. After all, it’s creamy, coconutty and cinnamon-y, and the butternut squash adds a touch of sweetness. It’s a beautiful combination.
On another note, it’s officially my birthday week! I enjoy celebrating my birthday every year, whether I do something low-key or not. I just like birthdays. I don’t typically celebrate all week long, and honestly, don’t really have the time to do so right now, but will do something special on my actual birth day. It’s this Saturday, if you’re wondering, and I’ll be turning 28 years young. It’s going to be a hectic week school-wise, so I’m looking forward to getting there.
Anyway, happy Monday and I hope you all enjoy this recipe!
2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 Tbsp coconut oil
1/2 – 1 cup full-fat coconut milk
Sea salt and pepper to taste
1 Tbsp coconut butter
2-3 tsp cinnamon
1-3 tsp coconut flour, if needed for thickening
Butternut squash, roasted and mashed, optional
Melt coconut pan in a large pan over medium heat. Add chicken pieces and saute a few minutes. Mix in the cinnamon and season to taste with sea salt and pepper.
Add 1/2 cup of coconut milk and the coconut butter; stir. Allow chicken to continue to cook over medium-low heat for 12-15 minutes. Thicken with coconut flour if needed and add up to 1/2 cup more coconut milk, if needed or desired.
I recommend serving over mashed butternut squash. Alternatively, you can use a veggie of your choice.
As you may know, Jesse’s 32nd birthday was New Year’s eve. I always like to do something special for him and this year, I let him choose his cake. Usually I pick it completely, but I guess I still kind of picked it because I showed him different options, but he made the final decision.
Anyway, the cake recipe is compliments of The Food Lovers Kitchen from their cookbook, Make it Paleo. I’ve made this cake two other times, but it turned out the best this time around. Three’s a charm, right? Don’t get me wrong, it was delicious before, but there were a few things I needed to toy with to perfect it. The only ingredient change I make with this recipe is that I swap out the maple syrup for raw honey since maple is a no-go for me. In terms of directions, I bake the cake for less time than the recipe states, and instead of a four-layer cake, I stick with two layers.
The lemon coconut frosting is compliments of The Detoxinista. I doubled her recipe after realizing a single batch was not enough for the whole cake. I listed the double recipe below. This frosting is fantastic by the way. It’s the first time I’ve ever made it. When I’ve made this cake before, I made a frosting from dripped 24-hour yogurt. This makes the yogurt a bit thicker and sort of cream cheese-like (a little runnier though). Making The Detoxinista’s recipe was actually a lot less fuss. Plus, I didn’t have any yogurt ready and didn’t have enough time for all the waiting. I think the lemon coconut frosting will be my go-to whenever I make this cake from now on though.
For the frosting:
3/4 cup coconut oil, melted
2/3 cup full-fat coconut milk, at room temp (or almond milk, which the recipe calls for, but I didn’t have any made)
1/4 cup + 2 Tbsp raw honey
2 tsp pure vanilla extract
1/4 cup coconut flour
2 Tbsp fresh lemon juice
Measure out all the ingredients and toss into the blender. Make sure to measure out the coconut flour exactly — it’s dense, so a little extra can throw the recipe off. Also, this can not be done with a hand mixer or whisk. You need to use a blender and be patient!
Blend for 30-45 seconds or until everything is mixed together well. Pour into a bowl once done. FYI it will not be thick yet.
Place in the refrigerator for at least 6 hours to set. The frosting will be runny after you first mix it, but it does firm up in the refrigerator. Just be patient! I recommend letting it sit overnight.
Before using, remove from refrigerator and mix well. Then, let the frosting soften to room temperature a bit. This will make it easier to spread.
For the cake:
3/4 cup coconut flour, sifted
1 tsp baking soda
1 tsp sea salt
1 cup coconut oil, melted
1 cup raw honey (or maple syrup)
10 eggs, preferably pasture-raised (Yes, 10 eggs! Coconut flour needs a lot of moisture.)
1 Tbsp pure vanilla extract
1 cup shredded unsweetened coconut plus a little extra for garnishing, if desired
Preheat the oven to 325 degrees F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, honey and melted coconut oil. If you don’t have a kitchen mixer, use a hand mixer. It works just fine.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut by hand.
Line two 9-inch cake pans with parchment paper and grease the sides of the pans with coconut oil. Pour batter evenly into both pans.
Bake for 25 – 35 minutes or until a toothpick inserted in the center comes out clean. My cakes were perfect after about 26 minutes.
Remove cakes from the oven and cool.
Frost one of the cake tops with the lemon coconut frosting and then, stack the other cake on top (stack it top-facing up, flat side down). Then, frost the entire top and sides of the cake. Garnish with a little unsweetened coconut flakes, if desired.
Store any uneaten cake in the refrigerator, as it is perishable.