Add all ingredients to a small mason jar and shake them up until everything is mixed well!
To Make a Latte
Add 1 rounded teaspoon of the mix to 1 cup plant-based milk of choice (it’s the best with oat milk, trust me!) and 1/2-1 tablespoon of maple syrup. Either combine everything in your milk frother and turn it on or combine in a small saucepan and heat it up, whisking until it’s steamy.
Enjoy your spicy, sweet, creamy cup of anti-inflammatory deliciousness!
6 tbsp brewed coffee or water coffee intensifies the chocolate flavour
1/4 cup powdered Swerve Sweetener
1 tbsp cocoa powder
1 tbsp heavy cream
1/4 tsp vanilla extract
1 1/2 to 2 tbsp water
Preheat the oven to 325F and grease a donut pan very well.
In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
Dip the top of each donut into the glaze and let set, about 30 minutes.
How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.
A FEW TIPS ON MAKING COCONUT FLOUR DONUTS:
Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
You really can’t substitute any other flour in this recipe.
Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!
Amount Per Serving (1 donut)
Calories 123Calories from Fat 83
% Daily Value*Total Fat 9.2g14%Total Carbohydrates 4.68g2%
Dietary Fiber 2.67g11%Protein 4.43g9%
* Percent Daily Values are based on a 2000 calorie diet.
3 8 oz packages of ⅓ less fat Philadelphia Cream Cheese, room temperature
¾ cup sugar
2 cups animal crackers, pulverized into crumbs (graham crackers will work too, but this is what I had on hand)
3 Tbs butter, melted
Find a bowl that fill fit inside your slow cooker, but will leave enough room for you to lift it out when finished cooking. A bowl with a lip is preferable.
In a medium size bowl, mix animal cracker crumbs and melted butter.
Press crumbs into the bottom of your bowl – the one that you will do the cooking in, inside the slow cooker.
In a separate bool, Mix sugar and cream cheese until well blended.
Add the eggs, one at a time. Mix after after each addition.
Add the cream cheese mixture to the top of the graham crackers.
Place cheesecake dish in your slow cooker and carefully pour water around the pan. I used a cup and slowly added water, about ⅔ of the way up the cheesecake dish. Just be careful not to get water in your cheesecake.
Put the lid on the Crock Pot and cook on high for 3-3.5 hours, or until the center is not watery when a butter knife is inserted into the middle.
If your dish is difficult to remove from the slow cooker, without getting water in it, then try using a syringe to get some of the water out of the slow cooker, before removing.
Allow cheesecake to cool on the counter for about 15 minutes, then refrigerate for at least an hour, before serving.
Gather all of the ingredients first and measure them out. This is important because once you melt the mozzarella cheese you will need to combine the ingredients quickly before it cools down.
Place the Almond flour, baking powder and Swerve into a medium size bowl and mix the ingredients until they are combined.
Place the Mozzarella cheese and cream cheese in a microwave-safe container and cook it on high for about a minute and a half or until the cheese is melted. You can use a double broiler for this part if you prefer.
Pour the melted cheeses mixture into the medium bowl filled with the dry ingredients.
Add the eggs, fresh ginger, and Lorann Pineapple oil.
Mix the ingredients until it’s fully combined. The dough will be sticky.
Place the dough on a silicone mat or parchment paper to continue kneading the dough together until if forms. It will get less sticky the more you knead it but it will always be a bit sticky.
Cut the dough into 10 even parts.
Roll each part into a ball.
Place the dough ball into a well greased baking pan.
Bake it at 425 degrees for about 15 to 20 minutes or until golden brown.
Use a knife to separate the lines before you pull each roll out of the pan. The bottom of the rolls should have a nice brown crust.
15 ounces baked pork and beans with molasses (canned)
29 ounces tomatoes
6 ounces tomato paste
2 to 3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin (ground)
Salt to taste
Steps to Make It
Brown the ground beef in a skillet and drain the grease.
At the same time, chop the onions, celery, and green bell pepper. Crush the garlic as well.
Add the cooked beef and vegetables to a 4-quart (or larger) slow cooker.
Drain the kidney beans and mushrooms and add them to the slow cooker along with the (undrained) pork and beans.
Add canned tomatoes, tomato paste, and all of the seasonings.
Stir well until everything is thoroughly combined.
Cover and cook on low for 8 to 12 hours. To speed it up, cook on high for 4 to 6 hours.
Creative Ways to Use Leftover Chili
Too much chili? Chili is the ideal dish for leftovers, and it is just as appetizing on the second day as it was on the first. You can also ‘repurpose’ it into other dishes, so no one gets bored. Depending on the size of your family, you might even get two or three meals out of one slow cooker.
Store any leftovers covered in the refrigerator and enjoy a second helping for lunch the next day. You may even have enough to make tasty chili dogs for tomorrow night’s dinner. Also, consider serving the chili over a bed of freshly cooked spaghetti noodles, it’s a specialty of Cincinnati and surprisingly delicious.