Archive for March, 2013

A True “Wonder Bread” Made with Coconut Flour & Honey Melt® Organic

Thursday, March 21st, 2013

This home-baked sandwich bread is the true “Wonder Bread,” because it is made with coconut flour and Honey Melt® so it tastes great and is truly good for you. Even better, this bread recipe is free of gluten, grain, soy, milk, corn, and refined sugar. It not only slices beautifully when warm out of the oven, but also can be sliced into thinner pieces when it has cooled. This coconut bread makes fantastic toast, French toast and BLT sandwiches. This recipe is adapted from Starlene Stewart’s new GAPS Diet cookbook, Beyond Grain and Dairy.



12 large eggs

3/4 cup Honey Melt®, softened

2 Tablespoons honey

1/2 cup coconut flour

3/4 teaspoon sea salt

1/2 teaspoon baking soda

2 teaspoons apple cider vinegar


  • Preheat oven to325°F if using a glass loaf pan (8½” x 4½” x 2½”); otherwise preheat oven to 350°F.
  • Grease loaf pan and line with parchment paper for complete ease in removing the loaf.
  • In a large mixing bowl, combine eggs, softened Honey Melt, honey and salt. Cream together on low until smooth.
  • Pack the coconut flour firmly into the ½ measuring cup, using the back of a straight knife to level off the flour with the top edge.
  • Sift the coconut flour to ensure there are no lumps.
  • Coconut flour can differ between brands, so it can be tricky to work with. Adding coconut flour slowly and in smaller amounts to attain the preferred texture is better than compensating by adding more liquids and fats.
  • Begin by adding ¼ cup of coconut flour to the Honey Melt-egg mixture.
  • Blend until well mixed; then allow the batter to sit for about 2 minutes.
  • Add the remaining ¼ cup of coconut flour slowly by adding 1 tablespoon at a time until the batter texture is somewhat fluffy but not as runny as cake mix batter.
  • Allow the mixture to sit for 5 minutes so the coconut flour can fully absorb the liquids.
  • Add baking soda to batter and mix together quickly.
  • Add vinegar to batter and mix thoroughly (about 2-3 seconds).
  • Pour immediately into the parchment-lined bread pan and place in preheated oven.
  • Bake 40 minutes.
  • Lightly cover and bake for 10 more minutes.
  • Loaf will feel firm to the touch when it is done. Allow the loaf to cool on a rack before slicing.

Paleo Thin Mints

Thursday, March 14th, 2013

If you are sad because you cannot enjoy Thin Mint Girl Scout Cookies due to their wheat and hydrogenated oils, be sad no longer! You will love these gluten- and grain-free Paleo Thin Mints made with Honey Melt® Organic spread. This recipe is inspired by a recipe found in Tammy Credicott’s cookbook, Paleo Indulgences.



  • 1 cup blanched almond flour
  • 1 teaspoon coconut flour
  • 2 tablespoons cacao powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 2 tablespoons Honey Melt
  • ¼ cup honey
  • 1 teaspoon peppermint extract
  • 6 ounces dark chocolate chunks
  • ½ teaspoon peppermint extract



Preheat oven to 350°.

In a food processor , combine almond flour, coconut flour, cacao powder, baking soda and salt.

Pulse in Honey Melt, honey and peppermint extract until dough forms.

Roll out dough between 2 pieces of parchment paper  to ⅛ inch thick.

Freeze dough for 30 minutes.

Using a 2-inch round cookie cutter , cut out dough.

Transfer circles to a parchment lined baking sheet.

Bake for 4-6 minutes.

Cool completely on baking sheets.

Freeze cookies for 1 hour.


Melt chocolate and peppermint extract in a small saucepan over very low heat.

Dip each cookie in chocolate, then place on a parchment-lined plate.

Freeze for 1 hour before serving.

Makes 20 cookies.

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