Coconut Flour & Almond Meal Baked Donuts


This donut was born in my temporary kitchen which has limited tools as you may know if you have been reading most recent posts regarding my family’s move from the west coast to New England.  As of my last post, we have a working kitchen design which is quite exciting, but of course will require a lot of work and will come after insulation so that we can survive winter.

Back to how this recipe came to be.  I was attempting to use coconut flour and almond meal to make pancakes. Let me now share with you that coconut flour pancakes and I don’t usually get along because I am not an expert at flipping them due to their consistency. When I started making these, I became frustrated with trying to flip them whole and keeping them pretty-ish. My solution? Pull out my mini-donut maker and make donuts. Results? Happy Mini-Foodies and Mama.

The ingredients also have a story. Being in a kitchen without a fridge definitely makes a cook creative with the limitations.  I have made these with water and with coconut milk. I am sure that they would work with other milks as well. I started out making them with arrowroot flour, but soon ran out and found that, while it is nice to have, these are fluffy and tasty without it and so I adjusted the ratios of the remaining ingredients.

For the first few times I have made these, I used applesauce and pumpkin butter for both moisture, sweetness and flavor. I have since omitted pumpkin butter and added applesauce which has resulted in flavor variations.  What you will find below is the basic pumpkin butter recipe with notes on the adjustments when omitting the pumpkin butter.


3 eggs

3/4 -1 cup water or non-dairy milk

1/4 cup pumpkin butter (*if omitted…)

1/4 cup applesauce, unsweetened (*…add 1/4 cup if omitting pumpkin butter)

12 Tbsp / 3/4 cup almond meal

4 Tbsp / 1/4 cup coconut flour, sifted

1/2 tsp baking soda

pinch or 2 sea salt

Optional Toppings:  Chocolate Chips, Pumpkin butter

Optional for Chai Spice Applesauce Donut:

1 tsp cinnamon, 3/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cardamom, pinch ground black pepper


Whisk or stir using a fork the wet ingredient until well incorporated.  Add dry ingredients. Continue to mix until well incorporated & free of lumps. (For Chai Spiced option: add spices. Mix until incorporated.)  Add batter to your mini-donut maker according to manufacturer’s instructions & bake.

If using toppings, when donuts are still warm, add chocolate chips so they may melt. Add pumpkin butter to enjoy a pseudo-jelly donut.


Cassava Flour Azorean-style Pancakes (Paleo, Nut-free)


On this Father’s Day, I had a craving for my Mãe’s (Mother’s) Azorean-style  pancakes and since my Foodie-in-Crime enjoys my Stovetop Blueberry Jam on pancakes, they became breakfast. Because I didn’t have my Paleo All-Purpose Flour mix ready to go and I wanted to get breakfast on the table quickly, I used cassava flour and this version is the closest I’ve made to Mãe’s wheat flour version.

Cassava flour batter tends to thicken as it sits so you may need to add a bit of milk as you get to the end of the batter. On the other hand, you may enjoy the variation in pancake thickness and therefore not add any milk as you cook your pancakes.

In my Paleo (with almond flour mix) version of these pancakes, using water in place of chosen milk works because the Paleo All-Purpose Flour offers a deeper flavor profile than cassava flour. If water were used with cassava flour here, it would probably taste like a tortilla and so I recommend using a safe-for-you milk. I enjoy homemase hemp milk sweetened with dates a blended a bit of vanilla bean.

I have not yet tried a vegan version using flax eggs, but I hope to have an update soon as one of my dearest friends is vegan and happens to be my Mãe’s goddaughter. She used to enjoy these pancakes when we had weekend sleepovers and I hope that she could make these for her family.

Like my previous version of Azorean-style pancakes, these are not fluffy like traditional American flap jacks. I’ve never been a fan of the American version because I find them to be thick and I have always felt that they are too dry “requiring” too much syrup to make them palatable. Of course, this is my personal bias and I prefer a more crepe-like pancake.

These are thin, flexible and can be enjoyed with jam, nut or coconut butter, fruit or good ole maple syrup or honey. In the Corn-Free Hippie household, we enjoy these with my Stovetop Blueberry Chia Jam with or without cashew butter.


2 cups milk (coconut, hemp or nut if tolerated)
2 eggs
4-5 Tbsp coconut sugar, honey or maple syrup
2-4 Tbsp avocado oil or softened coconut oil
1 cup cassava flour, sifted
1/2 tsp sea salt

Heat griddle. Mix wet ingredients. Add dry ingredients wet. Whisk or mix with a fork until lumps are gone. Make pancakes on griddle. Keep an eye on them as they brown quickly. Enjoy warm or cool with your favorite topping.

Super Simple Flax Crackers (Paleo, Vegan)

Super Simple Flax Crackers (Paleo, Vegan)

Today I’ve got a simple snack recipe that is versatile; it can be crackers or as cereal (a.k.a. paleo granola).

A few months back, I had to take a trip into a small city that neighbors the town where I was an adolescent. Because I had not anticipated the length if my errand, I had packed a REALLY light snack bag for myself and my corn allergic Mini-Foodie. And anyone who knows this Corn-Free Hippie and my first Mini-Foodie, know that we are not so fun when hunger strikes. So what does a mama do? Go to the nearest health food store.

I don’t like to spread negative energy and so I will keep my comments about this small city’s health food store brief: it is not Paleo and corn-free friendly and the supplement section is WAY bigger than the “food” section. Despite this situation, I DID discover an overpriced new favorite snack: flackers.

What are these? They are a cracker made of flax seeds. They are simple, nutritious and delicious. Because I am not a fan of spending $6+ dollars on a small box of crackers, I decided that I would find a way to recreate them.

I am sharing a basic version, so feel free to accessorize with different dried fruit(s) and spices.

Super Simple Flax Crackers (Paleo, Vegan)

1 cup golden flax seeds
1/4 dried currants
1/2 Tbsp ground cinnamon
Enough water to cover seeds & fruit

Place all ingredients in a glass measuring cup or bowl. Allow to rest as the oven heats & you prep the cookie sheet.

Preheat oven to 225ºF. Line a cookie sheet with parchment paper.

When oven is heated & seeds have gelled, pour them onto cookie sheet. Spread making the crackers as thin as possible without leaving gaps. Bake until crispy & no longer wet. Times will vary depending upon oven, but between 1.5 – 2 hours is to be expected. Flip the cracker(s) after 1 hour.

When ready, break into smaller pieces. Enjoy as a snack or as paleo granola.

Corn-Free Paleo Granola

Corn-Free Paleo Granola with Dried Cranberries

My Foodie-in-Crime paid me a high compliment with this granola when he referred to it as my “Cracker Jacks”. Of course we corn allergics don’t eat them, but caramel corn used to be one of my favorite snacks prior to identifying my allergy. His comment makes it clear that this is a crunchy, nutty and caramel flavored granola, so if that is what you like in your granola, this is the one for you.

This granola is grain free and it allows for flexibility with the types of nuts and seeds used, so if the ones I have listed are not safe for you, switch them out for those which are. For example, if you prefer walnuts to pecans, use them. Sunflower seeds are a nice choice if you prefer to avoid coconut or another nut or seed.  Play around with flavors and enjoy a good for you cereal option.

Corn-Free Paleo Granola

1/2 cup cashews or pecans
1/2 cup almonds
1/2 cup pumpkin seeds  (pepitas)
1/4 cup hemp seeds
1/4 cup flax seeds
3 Tbsp chia seeds
1/2 cup unsweetened shredded coconut

1/4 cup honey or maple syrup
2 1/2 Tbsp coconut oil or shortening
1/4 tsp sea salt

1 tsp vanilla powder (optional)
-dried fruit such as cranberries, dates, raisins, berries or cherries (optional)
-spice such as cinnamon or pumpkin pie blend as desired (optional)

Preheat oven to 275°F . Line a baking sheet with parchment paper.

Pulse cashews, almonds & pumpkin seeds in food processor until a rather  course meal is reached.  Place in a bowl. Add remaining seeds & coconut. Mix well.

Place sweetener, oil or shortening, sea salt &, if using, vanilla &/or spices to a small saucepan. Heat until bubbles form.  Remove from heat. Pour over seeds & nuts. Mix well to coat.

Place on cookie sheet as thinly as possible. Bake about 15 minutes. Stir granola. Return to oven to bake at 225°F an additional 15 minutes or until golden. The granola may still be soft, but it will become crispy as it cools.

Enjoy in milk as a cereal, in a smoothie bowl, on a frozen treat or as a snack.

Vegan Lactation Cookies / My Go To Oatmeal Cookie

Vegan Lactation / Oatmeal Cookies

Today I’m posting my “go-to” cookie. This is my favorite cookie recipe since discovering my corn allergy for several reasons:

(1) It’s an easy way to get added vitamins without corny supplements.

(2) It’s easy to make.

(3) It’s vegan and the raw dough is awesome too!

(4) It’s the BEST excuse to have a cookie for breakfast! AND you don’t have to feel guilty about letting the kids have some too because these are essentially portable baked oatmeal.

About the Ingredients
The sunflower seeds are not necessary, BUT they add a nice “peanut buttery” flavor that adds to the layers of yum. Note that these contain baking soda so when baked it will react with the chlorophyll in the sunflower seeds and result in green specks which are harmless, but very cool to look at.

I find that with a liquid sweetener less is sweet enough and that with coconut sugar 1/2 cup is sweet enough, but feel free to play around with your preferred level of sugar.

The combination of oats and vitamins and nutrients from the nutritional yeast and seeds are great to add for lactating mamas, but that doesn’t mean that these cookies can’t be enjoyed by all. In  fact, all the Mini-Foodies and the Foodie-in-Crime enjoy these cookies more than others…these never make it to the next day in our home.

I hope you enjoy these as much as the Corn-Free Hippie household!

Vegan Lactation / Oatmeal Cookies in food processor.

Vegan Lactation Cookies (Corn & Gluten-free)
Makes about 24 cookies 1 Tbsp sized cookies

1/4 cup (4 Tbsp) ground flax seeds
1/2 cup water

2 cups gluten-free oats
1/2 cup roasted, unsalted sunflower seeds (these add a “peanut buttery flavor)
6 Tbsp (3/8 cup) coconut oil
1/2 cup coconut sugar or 1/4 cup honey or maple syrup
1/4 cup unfortified nutrional yeast
1 tsp vanilla extract or powder
1/2 tsp baking soda
1/4 tsp sea salt

1/2 cup gluten-free oats

Optional add ins:
4 squares Trader Joe’s Organic 72% Belgium Dark Chocolate Bar, chopped or 1/2 cup cacao nibs or safe dark chocolate chips

1/2 cup raisins or dried cranberries

1/4-1/2 cup seeds (chia, hemp or sunflower seeds) or nuts, chopped

Vegan Lactation / Oatmeal Cookies ready to bake.

Preheat oven to 350F. Line a baking sheet with parchment paper.

Make flax egg by mixing ground flax seeds & water in a large bowl. Place 2 cups oats & sunflower seeds in food processor. Process into a fine flour.

Add flax egg & remaining ingredients except 1/2 oats & add ins. Process until well incorporated.

Add oats & add ins. Pulse a few times until well distributed. Alternatively, place dough, oats & add ins in bowl used for flax egg & incorporate by hand.

Using a 1 Tbsp, make cookie balls. Place in baking sheet. Flatten.

Bake 10-12 minutes, until cookies show a bit of color on the edges. Allow to cool & enjoy!

Vegan Lactation / Oatmeal Cookies ready to enjoy.

Paleo Breakfast Parfait

Sometimes breakfast needs to be changed up or it changes because of a need. This morning we were out of our gluten free oats and so our “granola” cereal option was out. So this Corn-Free Mama got creative and was inspired by a meal the Mini-Foodies and I shared with dear friends at Green Grub in Turlock, CA. The cafe’s version used fortified almond milk (we were not yet reactive to the vitamins) and a granola. My version uses a protein filled smoothie (for a vegan option, omit collagen) and a seed & but crumble inspired by my Cashew Ginger Pie Crust that tastes more like peanut butter, but is legume free.

Seed & Nut Crumble
3/4 cup roasted, unsalted sunflower seeds
1/4 cup cashews
5 Medjool dates, pitted
1 Tbsp chia seeds
1 Tbsp coconut oil
1-2 tsp powdered ginger

Pulse all ingredients in a food processor until they resemble a course to fine meal depending on your desired texture.

Tropical Smoothie
1 banana
2 small naval oranges, peeled
1 cup water
1/4 cup hemp seeds
1/8-1/4 cup hydroselated collagen
1 Tbsp chia seeds
2 cups frozen mango chunks
1 cup frozen pineapple tidbits

Blend all ingredients except frozen fruit in Blendtec on “Whole Juice” setting or in other high-speed blender until smooth. Add frozen fruit. Blend on “Smoothie” setting or until smooth.

Mango “Frosting” (optional)
1 cup mango purée
1/2 cup coconut butter
1-2 Tbsp coconut oil

Blend all ingredients in Blendtec until smooth and fluffy. You may need to adjust amounts or add water depending on how cold the purée is.

Optional Toppings
Ground roasted & unsalted sunflower seeds
Ground roasted golden flax seeds
Chia seeds

Choose your parfait vessel. Place a layer of crumble at the bottom. Cover with a layer of smoothie. Top with ground seeds.  Add a second layer of crumble followed by smoothie and seeds. Top off with frosting. Enjoy!

Mãe’s Azorean-style Pancakes Paleofied (Vegan version also)

Azorean-style Pancakes (Paleo & a Vegan version)

Yesterday I made a berry jam in my bread machine and thought it would be lovely to enjoy it on a Saturday morning with the Mini-Foodies as I had often enjoyed homemade jam with my Mãe’s  (Mom’s) Azorean-style pancakes. And so this morning in honor of my Mãe and Valentine’s Day, I made her pancakes to share with her grandbabies. They were a hit!

Because one of my dearest friends is vegan and happens to be my Mãe’s goddaughter, I like to try out vegan versions of my recipes and recipes I modify from my Mãe’s kitchen. I did so with this one. The flavor is excellent and Mini-Foodie approved, BUT they are a bit more difficult to flip than the paleo version which contains an egg.

These are Azorean-style which means they are not fluffy like the traditional American flap jack. I’ve never been a fan of the American version because they are too thick and I always felt like they are too dry “requiring” too much syrup to make them palatable. This is my personal bias and I prefer a more xrepe-like pancake.

What I like about these is that they are thin, flexible and can be enjoyed with jam, nut or coconut butter, fruit or good ole maple syrup or even honey. If you wish to eat them in a savory manner, then use about 2 tablespoons of sweetener rather than 4-5.

If you like a fluffier pancake, then add about 1/2 teaspoon baking soda and less salt so they rise a bit as they cook.

1 cup milk (nut, coconut, hemp…water works too)
1 egg or flax egg
4-5 Tbsp coconut sugar, honey or maple syrup
2 Tbsp avocado oil
1 cup paleo all-purpose flour (or other safe-for-you flour)
1/2 tsp sea salt

If making the vegan version, make flax egg.
Heat griddle. Mix wet ingredients. Add dry ingredients wet. Whisk or mix with a fork until lumps are gone. Make pancakes on griddle. Keep an eye on them as they brown quickly. Enjoy warm or cool with your favorite topping.

Spaghetti Squash Pancakes (Corn & Gluten Free)

Corn & Gluten-free Spaghetti Squash

One of the neatest ways to use leftover spaghetti squash is to make pancakes. These are simple and can be seasoned to be savory or sweet depending on your preference.

1 cup gluten free oats flour
1/2 cup almond flour
1 cup spaghetti squash
2 eggs
1 tsp coconut oil or palm shortening
1/4 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp ground mustard seed (optional)

Warm skillet on stovetop at medium. In food processor, make oat flour. Add remaining ingredients to make batter. Make 1/4 cup sized pancakes.

Corn & Gluten-free Spaghetti Squash with coconut butter

Serving option: top with coconut butter.

Note: For a nut-free option, omit almond flour & increase oat flour.

Espécie Almond Pulp Cereal (Paleo)

Espécie Almond Pulp Cereal

What do you do when you make homemade almond milk and have leftover pulp? Well in my house full of Mini-Foodies who are fans of crackers, I often make crackers. But I have been making scones lately and, since I had run out of almond flour, why not experiment with almond pulp in scones?  Since the holiday season I have also been on “experiment-with-all-things-Espécie-flavored” mode. We all enjoy scones and Espécie, so why not combine the two? What could go wrong, I thought?

Nothing, but rather than end up with scones, I ended up with cereal shaped in triangles that I crumbled into almond milk, yum!

1-1 1/4 cup almond pulp
1/3 cup coconut flour
1/2 tsp baking soda
pinch sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp anise
1/4 tsp nutmeg
pinch black pepper
4-5 Medjool dates, pitted & chopped
1 egg

Preheat oven to 350 degrees.
Pulse almond pulp, coconut flour, baking soda, soda, spices. Add dates. Blend well. Add egg & incorporate.

Place dough on parchment paper lined baking sheet. Flatten as you would crackers to desired thickness. This will determine baking time. Score into desired shape such as triangles or squares. Bake until desired crispness is reached, about 30-35 minutes.

Paleo Persimmon Bread


Growing up I had seen persimmons in the market and growing on trees in California’s Central Valley. I even have some recollections of my mom eating them, but I had never eaten one until this fall when my dearest childhood friend offered me one during my family’s allergy friendly Halloween / Samhain / Día de los Muertos celebration. What a yummy discovery!

During the Christmas holidays we had a girls playdate with the Mini-Foodies and mamas. As is a more and more common practice for us, we had a little pantry exchange where she brought me both persimmon pulp and marshmallow root to experiment with. I hit the jackpot with this exchange because I experimented with the pulp to make a moist, fruity and just the right sweetness quick bread and the tastiest marshmallows I’ve made to date

In this post I share with you my Paleo Persimmon Bread…enjoy!


1 ½ cups Paleo All Purpose Flour
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. sea salt
1 tsp. baking soda
½ cup honey or maple syrup
½ cup melted coconut oil
2 eggs, at room temp
1 cup fresh persimmon pulp

Preheating oven to 325°F. Grease a bread pan.

Blend flour, spices,salt, & baking soda together with a wire whisk or fork. Set aside.

Stir together melted oil & honey. Add eggs. Stir until blended. Add persimmon pulp. Blend well.

Fold dry ingredients into the wet. Pour into greased bread pan.

Bake 1 hour or until a toothpick comes out clean when inserted into center.



Recipe inspired by: