Gluten Free Cauliflower Turmeric Bread 

2 cups riced cauliflower (pulse florets in food processor until it looks like rice)
1 cup Hearthy almond flour
3 tsp turmeric
4 eggs
1/2 tsp sea salt

Preheat oven to 350
Line tray with parchment paper
Mix all items in bowl
Pour mixture onto parchment
Press into rectangle less than 1/4 inch thin
Bake 30 mins or until golden
Let cool completely
Peel parchment cut into 8 squares. Store in refrigerator in airtight container for up to 1 week

Apple Streusel Muffins (Gluten Free)

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 Tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 3 eggs
• 1/4 cup honey
• 1/2 tsp liquid stevia (or another 1/2 cup honey)
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt (Chobani is my favorite!)
• 1/3 cup Hearthy Apple Flour (great sugar substitute)
• 1/4 cup almond meal
• 2 Tbsp coconut sugar (or brown sugar)
• 1/2 tsp cinnamon
• 1 Tbsp butter or coconut oil

Preheat the oven to 425ºF and line a muffin tin with liners.

In a medium bowl, stir the almond meal, coconut flour, apple flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg together. Set aside.

In a large bowl, whisk the eggs, honey, liquid stevia, vanilla extract, and Greek yogurt together, until smooth. Slowly stir in the flour mixture until just combined. 

For the streusel topping, stir the almond meal, apple flour, salt, and cinnamon together in a small bowl. Rub the butter (or coconut oil) into the flour mixture with your fingers or a fork, until it resembles coarse sand.

Scoop 1/4 cup of the batter into each of the prepared muffin tins. Sprinkle the streusel topping over the top of the batter.

Bake at 425ºF for 5 minutes, and then turn the temperature down to 350ºF. Bake for another 12-15 minutes at 350ºF, until a toothpick comes out clean. Allow cooling for about 10 minutes in the pan before removing to a wire rack to cool.

adapted from cooking ala mel at http://cookingalamel.com/

HEARTHY COFFEE CAKE

2 Cups Hearthy almond flour

½ cup Hearthy flour of your choice (apple, banana, pumpkin, sweet potato)

¼ teaspoon sea salt

½ teaspoon baking soda

¼ cup coconut oil or butter, melted

1/3 c honey 

3 large eggs preferably organic

Topping:

¼ c coconut oil or butter, melted

¼ cup coconut sugar

2 tablespoons ground cinnamon

Optional toppings – slivered almonds or dark chocolate chips

Directions:

1. Preheat oven to 350F

2. Grease 9” round or 8” square pan with coconut oil and almond flour

3. In food processor pulse flours, salt and baking soda

4. Pulse in coconut oil/butter, honey and eggs

5. Spread batter into greased pan

6. In separate bowl combine all topping items

7. Sprinkle topping of top of batter

8. Bake 25 to 30 minutes

9. Cool and enjoy!

  Ingredients:

• 4 apples – skins peeled, cored and thinly sliced
• ½ cup Hearthy Apple Flour
• ½ cup Hearthy Almond or Cassava flour (optional)
• ½ cup gluten free oats
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon honey
• 1/3 cup salted softened butter

Directions:

Preheat oven to 375F. Lay apples in glass square pan in layers.

Mix all other ingredients in bowl. Pour over apples.

Bake about 30 minutes.

Use a variety of apples – pink lady, fuji, green apples

Enjoy topped with coconut cream for a diary free treat!

  Ingredients:

• 2 cups Hearthy Almond Flour
• 2 tablespoons solid coconut oil (soft but not melted)
• 3 tablespoons pure maple syrup
• 1 large egg, preferably organic
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup mini semi sweet chocolate chips

Directions:

Preheat oven to 375F. Line baking sheet with parchment paper.

In large bowl whisk coconut oil and maple syrup until well blended about 1 to 2 minutes. Then

add egg and vanilla. Mix well.

In separate bowl mix together Hearthy almond flour, baking soda and salt. Add to the egg mixture and stir with wooden spoon. Add chocolate chips and mix in.

Using a rounded scoop put on the baking sheet, about two inches apart. Flatten slightly with back of spoon. Bake about 8 to 9 inches do not overbake. Remove from sheet let cool 5 minutes and enjoy. Store in airtight container at room temperature. Makes about 16 cookies.