Cinnamon Rolls


3 cups blanched almond flour
1/2 cup flax meal
1 3/4 tsp baking soda
1/4 tsp salt
1/4 agave nectar (or honey)
3 Large Eggs


1-2 Tbsp butter (dairy or non-dairy), softened
1/2 Cup brown sugar (see note above)
1-2 Tbsp cinnamon


Preheat oven to 350 degrees F and line pans with cupcake liners.

In a bowl combine the almond flour, flax meal, baking soda and salt. 

Add the agave nectar and eggs to the dough. Mix it well. The dough will be like a thick, sticky cookie dough.

Place on the counter a sheet of parchment paper. Oil it and then heavily oil your hands. Place 1/2 of the dough onto the oiled parchment. Top with another sheet of parchment (or plastic wrap) and use a rolling pin to roll dough into a rectangle (approximately 1/2" thick).

On the dough spread the softened butter, brown sugar and cinnamon. Sprinkling it on evenly. Roll the dough up (the long way) using the parchment paper. Using a sharp knife or a string of dental floss. Slice the rolls. The thickness of the rolls is up to you. Place the rolls into the cupcake liners. Repeat with remaining dough.

Place into the oven and bake 20 to 30 minutes. Remove from oven and let cool 30 minutes. (When they come out of the oven they are a little on the soft side, as they cool they gain the perfect texture). Frost (if desired) and serve.

NOTE: I like to do this in my mini-cupcake tins, so I roll the dough fairly thin. Such a sweet, yummy treat.

Honey-Dipped Coconut Donuts

Ingredients (makes 6-8 donuts)

1/2 cup of coconut flour
1/4 teaspoon of sea salt
1/4 teaspoon of baking soda
6 eggs
1/2 cup of honey (or other sweetener)
1 tablespoon of vanilla
1/2 cup of unsalted butter, melted (coconut oil, or regular oil will work as well)


Preheat oven to 350 degrees F.

Blend all the dry ingredients together in a bowl.

Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended.

Fill donut pan circles about 2/3 of the way full with batter.

Bake for about 20 minutes, or until a toothpick comes out clean.

Honey-dipped, toasted coconut topping: Warm a few tablespoons of honey in a saucer. Toast some coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in the honey and then in the toasted coconut.

"Lime in the Coconut" Cookies


1 cup coconut flour
3/4 cup rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup whole sugar
2/3 cup softened butter or palm shortening
 2 eggs
1/2 tablespoon grated lemon peel
1 tablespoon grated lime peel
2 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon water


Pre-heat oven at 375 degrees F.

Mix coconut flour, rice flour, baking soda, baking powder and salt together.

In a large mixing bowl beat the sugar, butter or shortening, eggs, lemon and lime peels, lemon and lime juices and water.

Mix in flour mixture until well blended.

Use a 1 tablespoon cookie scoop or rounded tablespoon to form 1-inch balls of cookie dough and place on an un-greased cookie sheet. They don't spread too much.

Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool on a wire rack.

This recipe is also linked to:

Allergy Friendly Fridays

Coconut Flour Brownies


1/3 cup coconut oil (or butter)
1/2 cup cocoa powder
6 eggs
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 cup sifted coconut flour
1 cup nuts chopped (optional)


In a saucepan at low heat, melt butter and blend in cocoa powder.

Remove from heat and let cool.

In a bowl, beat together eggs, sugar, salt and vanilla.

Stir in cocoa mixture.

Add well sifted coconut flour and whisk the batter well until there are no lumps.

Fold in the nuts.

Pour batter into a greased 8-inch or 9-inch square baking pan.

Bake at 350 degrees F for 30-35 minutes.

Since this brownie is so healthy, make sure you don't leave off icing it with chocolate icing!

This recipe is also linked to:

Sweet Treats Thursday
Allergy Friendly Fridays
Sweet Tooth Fridays

Chicken Noodle Soup With Homemade Noodles

I found this recipe at For the Love of Cooking

Ingredients for the Noodles:

2 cups of flour
3/4 tsp salt
1 egg
1/4 to 1/3 cup of milk

Ingredients for the Soup:

8 cups chicken stock
1 tsp olive oil
1/2 onion diced
1-2 cloves of garlic diced finely
1 1/2 cups of carrots diced
3 stalks of celery diced
2 tsp chicken bouillon (optional)
1 bay leaf
Salt and fresh cracked pepper, to taste
1/2 tsp dried thyme
1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
Fresh parsley, chopped


In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.

Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.

About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.

This recipe is also linked to...


This month we're on the hunt for the BEST HOMEMADE CHICKEN NOODLE SOUP recipe. Check out the what we've come up with and place your votes...

Coconut Macaroon Meringues


2 egg whites
1/2 tsp vanilla
1/8 tsp salt
1 2/3 cups sweetened flaked coconut
2/3 cup sugar


Beat together egg whites, vanilla, and salt until it forms soft peaks.

Slowly add sugar to the mix, and then beat until stiff peaks form.

Gently fold coconut into the meringue. Preheat oven to 350 degrees F.

Generously grease a baking sheet. Using a 2" ice cream scoop, drop the coconut meringue mixture onto the baking sheet.

Bake for 15-20 minutes or until very lightly browned.

This recipe is also linked to:

Allergy Friendly Fridays