cocoa

Brownie Bites with Mint Buttercream (GAPS/ Paleo)

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brownie bites mint buttercream 2

I don’t use my mini muffin pans often, they usually just collect dust. But when I got the idea for brownies and mint frosting, I knew they needed to be tiny :). Very rich!

I had a few mishaps with the frosting. I used palm shortening (yucky). I made the perfect tasting frosting that turned gray when I tried to color it (lovely). And I made some pretty decent tasting frosting that turned out the color of guacamole. It was kind of pretty but not too appetizing?

The brownies were easy, I just used this recipe from Grain Free Foodies. They always turn out wonderful!

Brownie Bites

*2/3 cup honey

*1/2 cup melted pasture butter (you can sub ghee or coconut oil and add 1/4 tsp sea salt)

*1 Tbsp vanilla extract

*3 pastured eggs, room temperature

*1 cup blanched almond flour (I like Honeyville)

*1/2 cup cocoa

*1/4 tsp. baking soda

Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour batter into lined mini muffin tins.  Bake at 350 degrees for 15-16 minutes. Makes about 32.

Mint Buttercream

*1 Tbsp cold water + 1/2 tsp grassfed gelatin

*1/2 cup honey

*1 cup pasture butter, softened

*1 egg yolk

*1 Tbsp mint extract (see note!!!)

*dark green romaine juice, for color (optional)

In a small cup, sprinkle gelatin over cold water. When gelatin is softened, heat the mixture until liquid. Set aside.

In a medium bowl, mix honey, butter, egg yolk and mint extract. Add gelatin.  Using a hand mixer, beat on medium speed until smooth. Add romaine juice if using until the mixture is the color you want. Pipe the buttercream onto cooled brownie bites.

Important note: I used Simply Organic mint extract. I have a feeling if you use a different mint extract, you could need a different amount! Simply Organic contains sunflower oil and mint.

This is another re-creation of one of my mom’s famous recipes, mint frosted brownies. Thanks, Mom 🙂

Let me know how it goes!

This post was shared on Healing with Food Friday.

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Chocolate Muffins/Cupcakes (GAPS, Paleo)

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chocolate muffins

These are AMAZING!

I’m not so good with recipes. As I’ve said before, usually I just throw a bunch of ingredients into a bowl and cook them. So it’s a little hard to tell other people how to do what I did.

But people are asking, so I’m trying to get better at writing down my recipes. Lots of people feel bad and would like to change their diet to eliminate food intolerances and to improve their blood sugar. But sometimes it’s hard to know “what CAN I eat?” when you’ve eliminated foods from your diet. I want people to know that there are lots  of yummy foods you can eat.

There are more people eating like this than you think. Google is your best friend :).

This recipe is a “treat” recipe. I have an 11 year old, a 17 year old, and a husband who likes sweets, so we eat treats sometimes. Natasha Campbell McBride says to eat about 85% meats, fish, eggs, fermented dairy and vegetables as the main part of your diet. But about 15% of what you eat can be nuts, fruit, and baked goods (on full GAPS). I can’t eat this recipe because I’m a bit intolerant to cocoa. My 17 year old son is in love with this recipe. He can’t believe it’s GAPS/paleo friendly.

Chocolate Muffins/Cupcakes

*1 cup honey (you can cut the honey to 1/2 cup and use some stevia if you want to cut carbs, I have to use about 40-50 drops!)

*1/2 cup melted grassfed butter -or- 1/2 cup coconut oil+1/4 tsp sea salt

*2 tsp vanilla extract

*5 pastured eggs, room temperature

*1 Tbsp apple cider vinegar (to balance the baking soda)

*2 cups almond flour

*1/2 cup cocoa

*1/2 tsp. baking soda

Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour into greased muffin tins (or use cupcake liners like I do). Bake at 350 degrees for 20-25 minutes. Makes about 16.

Photo credit-my 11 yo daughter, Alaina. She’s my blog assistant :).

Enjoy!

This post was shared on Healing with Food Friday.