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.


Orange Mango Gel-O (Paleo)

Orange Mango Gel-O (Paleo)

This gel-o is a firm one that blends citrus and tropical flavors with gelatin to make a simple and yummy healthy snack or dessert.

I find that the juice is sweet enough to not require any sweetener, but if you like a sweet gelatin dessert, then I would recommend a sweetener that is complimentary to orange and mango flavors.

Have fun with the recipe and the kids by experimenting with cookie cutter shapes or by using fun molds.

2 oranges freshly squeezed or about 3/4 cup orange juice, freshly squeezed

1/2 cup mango, cut into bite-sized pieces
3 Tbsp grass fed gelatin (Red Lakes, red bottle)
Sweetener (optional)

Heat orange juice & mango on stove until hot. Add sweetener if using followed by gelatin. Blend well so that gelatin does not clump. Pour into a loaf pan. Refrigerate 1 hour.

If using a pan, cut into squares & enjoy this healthy treat.

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.

A Quick & Easy Snack (Paleo, Vegan)


One question Corn Allergics often have is: “What is a quick snack I can have?”  This is a great question which poses difficulty because of course we cannot usually just pick up a packaged snack at a local grocery store like most people can. We also almost always need to make our snacks from scratch.

Okay, we’ve identified the difficulty, now for an easy and relatively quick solution that even the kiddos will enjoy.  My trick is to leave the plate out at the little ones’ level and they serve themselves as they become hungry and we avoid the scramble of finding a snack. This is also a good on the go snack, simply allow to cool and place in a container.

While this snack does include nuts, seeds can be used too.  In the photo above, I used pecans, almonds, cashews and sunflower seeds. Pepitas and sesame seeds would also work as would other nuts. I have to confess that the smell of the cashews as they roast trigger a memory of stovetop popped popcorn…I know, I know popcorn is a no-go, but with this trick I am safely able to enjoy a childhood comfort food vicariously AND not only is it more nutritious, I don’t get the dreaded “corned rash”.

I have tried adding spices to the recipe, but I advise against it as they turn brown/black and aren’t so tasty. I would avoid added sweeteners as the cashew’s sweetness is enriched and stands when roasted.

This recipe does not include amounts as it comes down to preference of ingredients as well as desired quantity, so play around with what works for you, enjoy, and let me know your favorite combination(s) in a comment below.

nuts & / or seeds (safe for you)
Avocado oil (or coconut oil)
Sea salt

Select nuts & / or seeds you will use. Warm oil in a saucepan (about 10 inch). Place nuts (seeds) in saucepan. Season with sea salt if using. Stir somewhat frequently so as to not burn. When you begin to smell the nuts, be more vigilant & know they are almost ready. Remove from heat when desired “roast” is reached. Allow to cool & enjoy.

Easy Peasy Energy Balls


A plastic part of my Cuisinart food processor broke two days ago leaving this Corn-Free Hippie sad because, along with my Blendtec, it gets used at least once daily. So what happens when a food processor-less CF Hippie has a craving for an energy ball? She finds her small Ninja food processor tucked away in a kitchen corner and tosses some yummy sounding ingredients together while crossing her fingers that the balls come out somewhat smooth.

And the results? An energy ball with some chunky seeds that is delicious and gains the approval of the Mini-Foodies as well as Baby-Foodie who requests them with a signature point and grunt.

This recipe is one that doesn’t have to be exact for it to come out tasting great. The key is to keep the date (and raisin, if using) to almond/sunflower seeds ratio equal so that the fruit is sticky brining the nuts and seeds together. What is great about these energy balls is that they work without soaking the dates.

1 cup Medjool dates, pitted or a date & raisin combo
1/2 cup almond meal or almond flour
1/2 cup roasted sunflower seeds
1/8-1/4 cup chia seeds
1/8-1/4 cup hemp seeds
1-2 Tbsp coconut oil

Place all ingredients in a food processor adding 1 Tbsp coconut oil at a time. Pulse until smooth. Adjust amount of  coconut oil as needed. If the dough is not coming together, add a bit of water. To form the balls, take desired amount of dough from the food processor & roll it between your hands. Repeat with remaining dough and enjoy.

Seedy Chocolate Coconut Butter Bars (Paleo, Vegetarian)

Seedy Chocolate Coconut Butter Energy Bars

Corn-Free snacks and energy bars seem to be one of the biggest challenges for our community. Here is a basic recipe that can be tailored to meet your safe food needs. It is a deliciously versatile recipe where “add-ins” can be chosen according to your dietary needs / restrictions and as long as they are a approximately 1 1/2 cups, this recipe holds together. My favorite options include: chia seeds, hemp seeds, roasted sunflower seeds, ground golden flax seeds, unsweetened shredded coconut and some raisins for a little whole food sweetness. Other add-ins can be: pumpkin seeds, nuts, cacao nibs & dried fruit which is chopped. Let your imagination run wild with these bars or keep them simple.

The bars do get melty / soft when not refrigerated or frozen for too long, so it is best to keep them in a cold place.

Coconut Butter Energy Bars
Add Ins 1 1/2 cups total:
1/4 c chia seeds
1/4 c hemp seeds
1/4 c sunflower seeds
1/4 c pumpkin seeds
1/4 c ground flax seeds
1/4 c raisins}*
   Other add ins or substitutuons:
     Pumpkin, Hemp, Flax seeds
     Dried fruit
     Gluten free oats
     Gluten free cereal puffs
     Spices (cinnamon, pumpkin pie spice, chai spice blend)

1/3 cup raw cacao powder
1/4 tsp sea salt
1/4-1/2 tsp vanilla bean powder  (optional)

7 ozs Creamed Coconut or 1 cup coconut butter
1/4-1/3 cup honey or maple syrup

In a bowl, blend seeds & other add ins including cacao, sea salt, etc. In a small saucepan, melt coconut butter & sweetener on medium-low heat. Remove from heat. Pour mixture over add ins. Blend completely. Place on parchment lined pan. Flatten to desired thickness. Place in freezer to set. Cut or score into desired portions. Enjoy!

Seedy Chocolate Coconut Butter Energy Bars 2

Flavor combinations to try:
•”Autumn Pumpkin”: pumpkin & chia seeds or almonds with cranberries & pumpkin pie spices

•”Spicy Pumpkin”: pumpkin & chia seeds with crystallized ginger

•”Sunbutter & Jelly”: sunflower seeds & dried fruit of choice

•”Oatmeal Raisin”: oats, chia seeds, raisins & cinnammon

•”Pecan Pie”: pecan pieces with chopped dates

•”Almond Cheer”: slivered almonds & coconut

Cashew cheese dip ( vegan paleo)

Raw Cashew Cheese (Vegan, Paleo)

Super Bowl is around the corner amd while I don’t usually host a Super Bowl party, I’ve been thinking about Super Bowl snacks for those of us who are corn allergic.

The other day I went to the local health food store and found a cultured cashew cheese spread I had had while living in the Bay Area and I was excited, that can be enjoyed in place of much of the traditional Super Bowl fare.  BUT like many foods a corn-free & gluten-free person purchases, it is PRICEY.  And so what was this corn-free foodie on a budget’s solution? I purchased one container in order to attempt to re-create at home. While mine is not exactly the same, it is yummy & versatile.

This recipe is a base for other flavor  variations. Feel free to use the amounts according to your taste preference.

1 cup soaked cashews
1/4 cup water
1/4-3/8 cup unfortified nutritional yeast
2 tbsp coconut aminos
1 tbsp apple cider vinegar
Sea salt
1/2-1 tsp ground mustard seed
1/4-1/2 tsp ground paprika

Soak cashews in filtered water & sea salt overnight, 1-4 hours or boil for 30 minutes.

Grind all ingredients in a food processor. Adjust spices according to personal preference. Enjoy.

There are many ways to enjoy this cheesey dip:
– with homemade crackers
– with homemade chips
– as a mayo substitute in deviled eggs
– as a spread in paleo wraps or sandwiches

Possible flavors & add-in include:
– Pesto: basil & garlic
– Herb & chives
– Pepper jack: jalapeño peppers
– Sun-dried tomatoes

Avocado Deviled Eggs (Paleo)

Avocado Deviled Eggs (Paleo)

Deviled Eggs are so yummy, but what does a Corn Allergic do when there are no safe mayos and you just don’t want to make any? Replace it with avocado of course. And what a nutritionally dense and yummy treat these Guacamole or Green Deviled Eggs are!

5 hard boiled eggs
1 avocado
German Mustard
Sea salt

Boil eggs for 15 minutes. Drain hot water. Allow eggs to cool in room temperature water. Remove shells when cool. Cut each egg in half. Remove yolks & place in a bowl. Place whites on a plate or platter. Cut avocado in half & remove flesh placing it in bowl with egg yolks. Add desired amount of seasonings. Mash until incorporated. Dust a bit of salt, pepper & paprika on egg whites & fill with egg yolk mixture. Dust with paprika for presentation. Enjoy!