Ingredients

The following are my favorite and most commonly used ingredients in my recipes:

Coconut Flour (a grain-free alternative to wheat flour that is high in fiber and is low-carb) I buy coconut flour from Nutiva & Coconut Secret

Raw Honey (an unrefined sweetener that has healing properties and other health benefits when used raw–it is best when you can find local raw honey)

Raw Coconut Oil or Butter (coconut oil is a wonderful source of “good fats”) I buy coconut oil from Nutiva

Arrowroot Powder (a grain-free alternative to cornstarch and wheat flour)

Almonds, Walnuts, Pecans, Cashews (I try to use “raw” nuts and seeds as much as possible)

Flax seeds, Sunflower Seeds, Sesame Seeds and Pumpkin Seeds

Eggs

Almond Butter¬†— (legume-free alternative to peanut butter that is high in protein) — I love Maranatha Almond Butter

Dark Chocolate Chips (less sugar than milk or semi-sweet chocolate chips) — currently I like to use Enjoy Life Chocolate Chips

Almond Flour — I use Blue Diamond currently

Coconut Milk (canned) — my current favorite is Thai Organic Coconut Milk for making Homemade Coconut Cream Ice Cream

Fruits/Veggies

Meats

*See this blog post about where I buy my ingredients.

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6 Comments

  • Joan

    Oct 17, 2012 - Reply

    Thanks so much. Do you have any recipes or information on just how to adjust the amount of eggs to reduce?
    Thanks
    Joan

    • Jennifer

      Oct 19, 2012 - Reply

      Hi Joan! I typically add 4 eggs per cup of coconut flour…so you could try reducing the amount of eggs in a recipe by that ratio and using almond flour in place of the coconut flour…I haven’t tried too many strictly almond flour recipes, but have heard from a friend that made the Banana Muffins with just almond flour doing that very thing and they worked! Good luck!

  • Joan

    Oct 14, 2012 - Reply

    can I use only almond flour instead of coconut flour?I can’t use coconut flour.I am also thankful to finally find recipes and information that I can actually use in order to eat proper food. I have low blood sugar and these recipes fit perfectly into my eating routine.
    Thanks
    Joan

    • Jennifer

      Oct 14, 2012 - Reply

      In some recipes, yes, but you will need to reduce the amount of eggs. Extra eggs are added when using coconut flour to help hold it together.

  • Brandy

    Sep 11, 2012 - Reply

    I noticed that you use raw honey in baked goods. Doesn’t that defeat the purpose of buying raw honey? The raw honey (when not heated above 115 degrees) has enzymes and other healthful properties. Once heated it simply becomes sugar. I’m wondering if you have any other info on this that I’m missing, as I am looking for a healthy way to sweeten my food. Thank you!

    • Jennifer

      Sep 16, 2012 - Reply

      Well, I am not an expert and really haven’t looked into it too much, but I’ve heard that “regular” honey from the store is first strained (taking out a lot of the good stuff) and also boiled at a high temp for a long period of time. I’ve also heard that some bees that are used for conventional honey are fed high fructose corn syrup…yes, raw honey is a lot better for you than cooked, but I feel better using the raw stuff knowing where it came from and knowing that it hasn’t been strained and processed. I figure I am probably losing some of the quality and nutrition when I cook with it, but also figure it is better than the store-bought. I should research it some more and see if there is any evidence to my theory. Thanks for your question! Hopefully, I can get some more info posted about this topic sometime.

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