Archive for the ‘Recipes’ Category

Gluten-free Spaghetti alla Norma

Friday, February 6th, 2015

While traveling in Sicily, my husband and I discovered Spaghetti alla Norma, a pasta dish made with tomatoes, fried eggplant, ricotta cheese, and fresh basil that quickly became a favorite. Originating in Catania, located on the east coast of Sicily, Spaghetti alla Norma is named after Vincenzo Bellini’s opera, Norma. Instead of wheat spaghetti noodles, this version is made with spaghetti squash – a delicious, hearty, and easy-to-digest replacement.



Batch of Authentic Italian Marinara Sauce

2 medium-sized eggplants, peeled and cut into ½” cubes

4 Tbsp Rich & Creamy MELT® Organic, adding more as needed

½ cup freshly grated ricotta salata or parmesan cheese

1 handful fresh basil, torn into pieces

Fresh ricotta cheese

1 spaghetti squash, cut in half lengthwise


  • Preheat the oven to 380 degrees F.
  • Place the spaghetti squash face down on a cooking sheet. Bake the spaghetti squash for 1 hour or until it is fully cooked.
  • Remove the spaghetti squash, turn face up, and remove the seeds with a spoon. Use a fork to fluff up the squash into “noodles” (across the width NOT length) and remove the squash from its skin.
  • Add the MELT Organic to a large skillet. Turn the heat on medium-low and add the eggplant. Stir the eggplant until it is evenly covered in MELT Organic and allow the eggplant to cook until soft. Add MELT Organic as needed.
  • Add the spaghetti squash “noodles”, and stir for a few minutes until its mixed well with the eggplant.
  • Add enough Authentic Italian Marinara Sauce to generously coat the “noodle”-eggplant mixture but not enough to drown it.
  • Fold the ricotta salata or parmesan cheese and fresh basil into the Spaghetti Alla Norma for a couple of minutes. Turn off the heat.
  • Serve the Spaghetti alla Norma with generous dollops of ricotta cheese. Enjoy!

Authentic Italian Marinara Sauce

Friday, February 6th, 2015

This marinara recipe is authentically Italian – it is simple and rests on the quality of the ingredients. This Italian marinara sauce is as versatile as it is easy to make with a variety of applications in cooking. You may find yourself returning to this recipe as a regular feature in your cooking.


1-28oz can organic whole peeled plum tomatoes

2-3 cloves of garlic, pressed

3 Tbsp Rich & Creamy MELT Organic or extra virgin olive oil

½ to 1 teaspoon salt (to taste)

¼ teaspoon of pepper

½ teaspoon raw, organic sugar (optional)


  • Pour the can of whole, peeled tomatoes into a fine-meshed strainer placed in a bowl large enough to catch all of the juices.
  • Using clean hands, gently break apart and squeeze the tomatoes into smaller pieces. The goal is to release and drain the liquid from the tomato pulp, but also catch the liquid using the bowl underneath.
  • Add the pressed garlic and MELT Organic or olive oil to a medium-sized sauce pan. Turn the heat on low-medium.
  • Do NOT burn or roast the garlic – the idea is to gently cook it long enough to lose the raw, sharp smell.
  • As soon as the garlic loses its raw smell, add the tomato pulp from the strainer and stir into the MELT Organic and garlic.
  • Add about one-third to one-half of the tomato juice back into the sauce, adding just enough liquid to moisten the sauce, but not too much to make it “watery”.
  • Turn the heat up to medium.
  • Add the salt, pepper, and raw sugar. If cooking with naturally sweet garden-grown fresh tomatoes, then the sugar is unnecessary.
  • Bring the sauce to boil for about 5 minutes, then serve.



Stuffed Bell Peppers

Wednesday, January 7th, 2015

This gluten-free Stuffed Bell Peppers recipe is a favorite in our house during the depths of winter: cozy, delicious, satisfying. Stuffed Bell Peppers shine as a side dish for a dinner party or can be eaten as a simple, filling supper. This recipe is adapted from Chef John’s Stuffed Peppers. Depending on the size of the green bell peppers, this recipe makes at between 8 and 10 servings.



1 cup uncooked long grain white rice

1½ cups water

1 onion, diced

2 Tablespoons of MELT® Organic

2 cups Authentic Italian Marinara Sauce

1 cup beef bone broth

1 Tablespoon balsamic vinegar

¼ teaspoon crushed red pepper flakes

1 lb lean ground beef

¼ lb hot Italian pork sausage (casing removed)

1 (14 oz) can diced tomatoes

¼ cup Italian parsley, chopped

4 cloves garlic, minced

2 teaspoons salt

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper or to taste

4 large green bell peppers, halved lengthwise and seeded

1 cup grated Parmigiano-Reggiano cheese


  • Bring rice and water to boil in a saucepan over high heat. Reduce heat to low, cover and simmer until the rice is tender and all of the liquid has been absorbed, about 20 to 25 minutes. Set aside the cooked rice.
  • Preheat the oven to 375 degrees F.
  • Add the onions to a skillet, add the Melt and turn the heat on medium-low. Lightly sauté the onions until they begin to soften. Transfer half of the onions to a large mixing bowl and set aside.
  • Add the marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1-2 minutes.
  • Pour the tomato sauce mixture into a 9 by 13 inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the large mixing bowl with the reserved onions; mix well.
  • Mix in the cooked rice and Parmigiano-Reggiano cheese.
  • Stuff the green bell pepper halves with the beef and sausage mixture.
  • Place the stuffed green bell pepper halves in the baking dish over the tomato sauce, cover with aluminum foil and bake in the preheated oven for 45 minutes.
  • Remove aluminum foil, sprinkle some extra Parmigiano-Reggiano cheese on top of the stuff peppers, and bake uncovered until the meat is no longer pink, the green peppers are tender, and the cheese is browned on top, an additional 20 to 25 minutes.
  • When serving, pour the tomato sauce over the peppers for added moisture and flavor!

Gluten-Free Ginger Cookies

Thursday, November 6th, 2014

It’s never too early to begin with holiday baking and these gluten-free ginger cookies are excellent. Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup or honey, they are also egg-free and dairy-free. If you prefer soft and chewy ginger cookies, simply half the baking time and press them into slightly thicker shapes before baking. Adapted from This recipe makes about 12 cookies.



1½ cups almond flour

2 tablespoons MELT® Organic, softened

¼ cup pure maple syrup or honey

1 tablespoon blackstrap molasses

2 teaspoons ground ginger

⅛ teaspoon fine sea salt

¼ teaspoon baking soda


  • Combine all dry ingredients in a medium bowl until well mixed, then add all of the wet ingredients and mix until a thick batter is formed.
  • If the batter is too dry, add small amounts of water (no more than ¼ cup at a time) and mix thoroughly until the desired consistency is achieved.
  • Chill the batter for 30 minutes in the fridge or freezer to ensure the dough is firm before scooping.
  • Preheat the oven to 350 degrees F.
  • Roll rounded tablespoons of batter in your hands to form a smooth dough ball.
  • Flatten each ball with your hands and then with a wet fork on a baking sheet lined with parchment paper.
  • Bake for 20 minutes until firm.
  • Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.

Honey MELT® Gluten-Free Pumpkin Poppers

Friday, October 3rd, 2014

Looking for a healthy, delicious after-school snack that is a snap to make? These gluten-free Pumpkin Poppers made with Honey MELT® fill the bill without added sugar.



½ cup coconut flour

½ teaspoon sea salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon allspice

¼ teaspoon ground cloves

3 eggs

1 cup cooked pumpkin, or ½ cup cooked pumpkin and ½ cup cooked carrot

2/3 cup Honey MELT, softened

1 teaspoon vanilla extract


  • Preheat the oven to 325 degrees F.
  • Sift together all dry ingredients is a large mixing bowl.
  • In a food processor, place 3 eggs and the pumpkin/ pumpkin-carrot and blend until smooth.
  • Add the softened Honey MELT to the food processor and blend again until smooth.
  • Add the wet ingredients to the dry ingredients and mix with a wooden spoon or hand mixer until completely mixed. As the coconut flour absorbs the liquids the mixture will change from a runny consistency to a thicker one.
  • Allow the batter to sit for 5 minutes.
  • Use coconut oil to grease a mini muffin tin and lightly sprinkle with coconut flour (to prevent Pumpkin Poppers from sticking).
  • Measure 2 tablespoons of batter and roll into a ball in the palms of your hands.
  • Drop each batter ball into the muffin tins.
  • Bake for 20 minutes.
  • Remove from the oven and move from the muffin tin to a serving plate.
  • In a Pyrex measuring cup, soften a couple of spoonfuls of Honey MELT with a little honey (optional) and drizzle over the Pumpkin Poppers. Sprinkle a little bit of cinnamon on top. The topping will melt into the poppers and spill down and soak into the bottom.

Almond Coconut Energy Bars

Monday, September 8th, 2014

Looking for a healthy, filling after school snack? These gluten-free energy bars are lightly sweetened with Honey Melt that will keep your kids going until dinner is ready. This recipe is adapted from Riki Shore at Three Squares.



  • 1 cup shredded unsweetened coconut
  • 2 cups whole raw almonds
  • ½ cup almond butter
  • 2/3 cup Honey MELT® Organic
  • 1 tablespoon coconut flour
  • ½ teaspoon sea salt
  • 1½ tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 4 oz semi-sweet or bittersweet chocolate


  • Soften Honey MELT in the microwave.
  • Line a 9×9” baking pan with wax paper.
  • Pulse almonds in food processor until they resemble coarse sand (a little coarser than almond meal).
  • Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small).
  • Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
  • Melt chocolate either in microwave on low power on in a double boiler.  Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated.  Place back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting).  Cut into bars and store in a plastic container in the fridge.

Gourmet Spicy Kraut

Wednesday, August 13th, 2014

Canning, pickling, and freezing are all worthy methods for preserving your garden’s bounty, but fermenting your gorgeous surplus of vegetables is even better. When performed correctly, raw fermentation is a miracle of nature with infinite possibilities for nutritional therapy – all in a delicious, tangy side dish perfectly paired with your favorite meats or eaten alone. Like kefir and other fermented foods, fermented vegetables provide highly concentrated sources of probiotics with a wide range of benefits from naturally lifting one’s mood to strengthening the immune system and boosting gut health. Done correctly, fermented vegetables can be stored up to 8 months. Since probiotic strains vary with the vegetable, this recipe is especially healthful (and addictive) because of the array of vegetables included.

This week’s fermentation is a gourmet spicy kraut reminiscent of kimchi but easier to make and fun to improvise with new variations. It is DELICIOUS! Other fermentation recipes call for using whey, but I believe it’s unnecessary and worth avoiding. Enjoy our other fermented food recipes, including German Sauerkraut, Organic Ginger Beet Kvass, Lacto-Fermented Garlic, and Traditional Korean Kimchi.

spicy kraut


1 small green cabbage, outer leaves removed, 1” wide slices, coarsely chopped

6 bok choy, coarsely chopped

3 carrots, sliced into thin rounds

3” diakon radish, sliced into thin rounds, then in half (half rounds)

4 big garlic cloves, chopped

1½” length of ginger, peeled and grated

1 bunch scallions, chopped

1/8 to 1/4 cup Korean chili powder (gochugaru) to taste

2 to 3 tablespoons sea salt to taste


Gallon fermentation jar with airlock system

Weights for keeping spicy kraut immersed in its own brine

Mason quart jars for storage

Please note fermentation jars with airlocks and glass weights can be purchased online from Cultures For Health or The Probiotic Jar.


  • Clean and sanitize kitchen surfaces; the cleaner your environment the better.
  • Clean and sanitize the equipment (fermentation jar, weights) to ensure the absence of pathogenic bacteria. Be sure to rinse off the equipment after sanitizing it so doesn’t kill off the beneficial bacteria needed for fermentation.
  • After washing and prepping the produce, add it all to a large mixing bowl.
  • With latex gloves on, hand-mix together the kraut with the Korean chili powder and salt until thoroughly mixed together. The salt will draw moisture from the produce, which is essential for developing the brine.
  • Pack the kraut salad tightly into your fermentation jar. Add any leftover juices to the fermentation jar.
  • Add weight on top of the packed kraut to ensure the produce is well submerged in liquid –the anaerobic environment is critical for proper fermentation and preventing contamination. Spicy kraut wants to be suffocated!
  • If the kraut is light on liquid, then add salted water as needed. (Over the next 24 hours, the kraut will produce more liquid as the salt pulls moisture out of the vegetables.)
  • Tighten the airlock lid and fill the airlock with water to the fill line. Make sure the lid is on tight and the airlock is screwed in securely – we only want gases leaving the container. When properly sealed, the airlock lid makes contamination or spoilage practically impossible.
  • Ideal fermentation temperature is around 68-72 degrees and ok up to 75 degrees. Technically, the kraut is ready in 2 weeks, but is at its best in terms of flavor and probiotic content when it ferments for 3.5 to 4 weeks. More than 4 weeks, the kraut can turn mushy.
  • A little bit of white froth or a white film may form on the liquid surface; this is harmless and will resolve itself. If black mold develops on the surface, then don’t eat it. For information on common mistakes and troubleshooting, read Food Renegades blog on the matter.
  • After 3.5 to 4 weeks of fermentation, move the spicy kraut into quart mason jars, pack it down, top off with brine, and store in the refrigerator. It’s good for up to 8 months.

Best of the Summer Coleslaw

Friday, July 11th, 2014

I love enjoying homemade coleslaw year-round, but coleslaw is truly a quintessential summer potluck dish. What I love most about this recipe is the use of 3 types of vinegars for nuanced flavor and combining MELT® Organic Mayo with organic, plain, full fat yogurt in the dressing.

Felicity's perfect coleslaw


4 cups finely shredded organic cabbage

2 large grated organic carrots

½ cup thinly sliced organic red onion

½ cup MELT Organic Mayo

½ cup organic full fat plain yogurt

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar

Salt and pepper to taste


  • Add the finely shredded cabbage, grated carrots, and thinly sliced onions in a large mixing bowl.
  • In a smaller mixing bowl, combine the MELT Organic Mayo, yogurt, vinegars, salt, and pepper and hand-mix with a spoon until blended together.
  • Add the dressing to the slaw in the large mixing bowl.
  • With clean hands, thoroughly blend all of the ingredients together so the slaw is evenly covered in dressing and the cabbage, carrots, and onions are mixed evenly.

Grilled Rosemary Sea Salt and Vinegar Beet Chips

Wednesday, July 2nd, 2014

Instead of French Fries, try grilling these Rosemary Sea Salt and Vinegar Beet Chips as a colorful, flavorful, and more nutritious complement to your grilled meats and vegetables. Dipped in roasted garlic blended in yogurt, these beet chips are a fun change for grilling season. Leftover beet chips are excellent in mixed green salads tossed with chunks of Greek cheese and balsamic vinaigrette. Recipe inspired by Gina Matsoukas.



2 large beets, thinly sliced (1/8th inch thickness)

Rice vinegar

¼ cup MELT® Organic, softened

Sea salt

For the dip

½ cup plain yogurt

1 tablespoon roasted garlic

1 teaspoon chopped rosemary


  • Slice beets to 1/8th inch thickness or less using a mandolin slicer or slicing mechanism in a food processor.
  • Place sliced beets in a large pot.
  • Add rice vinegar until just covering the beets. Bring to boil, turn off heat, and let sit for 15 minutes.
  • Warm up the grill griddle on medium.
  • Drain the beets completely. Wipe down the large pot with a  paper towel to remove moisture, add the softened MELT Organic and transfer the beets back into the large pot. Toss the beet slices with the MELT Organic until completely covered.
  • Add the beets in a single layer to the griddle. Fry the beets on each side until they start to crisp up. Repeat with the remaining beet slices.
  • Place the beet chips in a large mixing bowl and toss with sea salt and a spring of rosemary.
  • Transfer the beet chips to a paper towel-lined plate. Serve warm.

For the dip

Combine all ingredients in a small bowl and mix together.


Rosemary Sea Salt and Vinegar Beet Chips are easily baked as well. Lay the MELT-ed beets on a parchment lined baking sheet and bake at 375 degrees for about 40-45 minutes, flipping half way through. Remove the beet chips as they crisp up and brown, since some will be done before others.

Best-Ever Chocolate Tart

Wednesday, June 18th, 2014

More chocolate-y goodness from the MELT® Organic kitchen is here for our Chocoholic fans. For those of us craving a chocolate fix, this luscious chocolate tart made with an almond meal crust will have you reaching for more. The detailed instructions make this dessert appear difficult to prepare, but it is actually quite straight forward. Plan to make the crust the day before and chill overnight, then bake in the morning while continuing to prepare the filling and glaze. Serves 12. Recipe adapted from America’s Test Kitchen by Meg Carlson.




1 large egg yolk
2 tablespoons heavy cream
½ cup sliced almonds, toasted
¼ cup (1¾ ounces) sugar
1 cup (5 ounces) all-purpose flour
¼ teaspoon salt
6 tablespoons MELT® Organic, cut into ½-inch pieces

1¼ cups heavy cream
1/2 teaspoon instant espresso powder
¼ teaspoon salt 9 ounces bittersweet dark chocolate (60-65% cocoa), chopped fine
4 tablespoons Rich & Creamy MELT® Organic or Chocolate MELT®, softened
2 large eggs, lightly beaten, room temperature

3 tablespoons heavy cream
1 tablespoon light corn syrup
2 ounces bittersweet dark chocolate (60-65% cocoa), chopped fine
1 tablespoon hot water (or cognac)


For the Crust

  • Beat the egg yolk and heavy cream together in small bowl.
  • Process almonds and sugar in food processor until the nuts are finely ground, about 15 to 20 seconds. Add the flour and salt; pulse to combine, about 10 pulses.
  • Scatter MELT by ½ tablespoon over flour mixture and pulse to cut the MELT chunks into the flour until the mixture resembles coarse meal, about 15 pulses.
  • With the processor running, add the egg yolk mixture and process until the dough forms a ball, about 10 seconds.
  • Transfer the dough to a large sheet of plastic wrap and press into a 6-inch disk; wrap the dough in plastic and refrigerate until firm but malleable, about 30 minutes. (The dough can be refrigerated for up to 3 days – before using, let stand at room temperature until malleable but still cool.)
  • Roll out dough between 2 large sheets of plastic wrap into an 11-inch round about 3/8 inches thick. (If the dough becomes too soft and sticky to work with, slip it onto the baking sheet and refrigerate until workable.)
  • Place the dough round on the baking sheet and refrigerate until firm but pliable, about 15 minutes.
  • Heat the oven to 375 degrees and adjust the oven rack to the middle position.
  • Grease a 9-inch tart pan with a removable bottom with MELT.
  • Place the 11-inch round carefully into the tart pan, following the approach below if helpful.
  • Keeping the dough on baking sheet and remove the top layer of plastic. Invert the tart pan and press into the dough to roughly cut it. Pick up the baking sheet and tart pan, carefully inverting both so the tart pan is set right side up and the dough is inside of the pan. Remove the baking sheet and peel off the plastic, reserving it for later. Use a rolling pin to roll over edges of tart pan to finish cutting the dough.
  • Gently ease and press the dough into the bottom of pan, reserving scraps. Roll the dough scraps into ¾-inch rope. Line the edge of the tart pan with the rope(s) and gently press into fluted sides. Line the tart pan with reserved plastic and, using a measuring cup, gently press and smooth dough to even thickness. Sides should be about ¼ inch thick. Using a paring knife, trim any excess dough above the rim of the tart and discard scraps.
    • Set the dough-lined pan on the baking sheet. Grease a 12-inch square of aluminum foil with MELT and press the foil, sprayed side down, into the pan; fill with 2 cups of pie weights.
    • Bake until the dough is dry and light golden brown, about 25 minutes, rotating the sheet halfway through baking.
    • Carefully remove the foil and weights and continue to bake until pastry is rich golden brown and fragrant, about 8 to 10 minutes longer. Let the crust cool completely on the baking sheet placed on a wire rack.

For the Filling

  • Heat oven to 250 degrees.
  • Bring the heavy cream, espresso powder, and salt to simmer in small saucepan over medium heat, stirring once or twice to dissolve espresso powder and salt.
  • Meanwhile, place chocolate in large heat-proof bowl. Pour simmering cream mixture over chocolate, cover, and let stand for 5 minutes to allow chocolate to soften.
  • Using a whisk, stir the mixture slowly and gently (so as not to incorporate air) until homogeneous. Add butter and continue to whisk gently until fully incorporated.
  • Pour beaten eggs through a fine-mesh strainer into chocolate mixture; whisk slowly until mixture is homogeneous and glossy.
  • Pour filling into the tart crust and shake gently from side to side to distribute and smooth the surface; pop any large bubbles with toothpick or skewer.
  • Bake tart on a baking sheet until the outer edge of the filling is just set and very faint cracks appear on surface, about 30 to 35 minutes; filling will still be very wobbly. Let cool completely on baking sheet on wire rack.
  • Refrigerate, uncovered, until filling is chilled and set, at least 3 hours or up to 18 hours.

For the Glaze

  • 30 minutes before glazing, remove the tart from the refrigerator and allow to sit at room temperature.
  • Bring the heavy cream and corn syrup to simmer in small saucepan over medium heat; stir once or twice to combine.
  • Remove the pan from heat, add chocolate, and cover. Let stand for 5 minutes to allow chocolate to soften.
  • Whisk gently (so as not to incorporate air) until mixture is smooth, then whisk in hot water (or cognac) until the glaze is homogeneous, shiny, and pourable.
  • Pour the glaze onto center of tart, tilting to allow glaze to run to edge. (Spreading glaze with spatula will leave marks on surface.) Pop any large bubbles with toothpick or skewer. Let cool completely, about 1 hour.

To Serve

  • Remove outer ring from tart pan.
  • Insert thin-bladed metal spatula between crust and pan bottom to loosen tart; slide tart onto serving platter.
  • The finished tart can be garnished with chocolate curls or with a flaky coarse sea salt.
  • Serve with whipped cream, and if you like, add a little cognac or vanilla extract to the whipped cream.
  • Cut into wedges and serve.

Flourless Chocolate Cake

Friday, May 16th, 2014

Pure. Chocolate. Decadence. This Flourless Chocolate Cake made with Chocolate MELT® will make any chocolate lover roll their eyes in chocolate joy. You have been warned. This recipe was adapted from

choc cake


4 ounces fine-quality bittersweet chocolate (not unsweetened)

½ cup Chocolate MELT

¾ cup sugar

3 large eggs

½ cup unsweetened cocoa powder plus additional for sprinkling


  • Preheat oven to 375°F and generously grease an 8-inch round baking pan with coconut oil.
  • Chop chocolate into small pieces. Use a double boiler to gently melt the chocolate with Chocolate MELT, stirring, until smooth (or use a microwave).
  • Transfer the melted chocolate mix into a mixing bowl and whisk the sugar into the chocolate mixture.
  • Add the eggs and whisk well.
  • Sift ½ cup of cocoa powder over chocolate mixture and whisk until just combined.
  • Pour the batter into the pan and bake in middle of oven 20-25 minutes, or until the top has formed a thin crust.
  • Cool the cake in the pan on a rack for 5 minutes and invert onto a serving plate.
  • Dust the cake with additional cocoa powder and serve.

Double Chocolate Medallion Coconut Flour Cookies

Monday, May 12th, 2014

I knew these cookies were going to be good when I couldn’t stop eating the batter from the beaters and the bowl. These lovely little treats made with Chocolate MELT® are simple and quick to make. Best of all they are moist, full of flavor, and gluten-free! This recipe is inspired by Starlene Stewart’s Beyond Grain & Dairy and makes about 40 cookies.

photo 1


½ cup local raw honey

½ cup Chocolate MELT

½ cup organic cocoa powder

4 eggs

½ teaspoon sea salt

½ teaspoon vanilla extract

½ cup + 2 Tablespoons organic coconut flour


  • Preheat oven to 350°F.
  • Add honey and Chocolate MELT together in a small pan and heat until just warm and melted.
  • Measure all other ingredients into a mixing bowl in the order listed. Be sure to measure the coconut flour exactly, using a knife across the top of the cup measurement.
  • When honey and Chocolate MELT are melted, pour into the bowl. Beat with a hand mixer until well blended.
  • Allow the batter to set for 5 minutes in order to allow the coconut flour to absorb and thicken. The dough will be wet, similar to brownie batter.
  • Measure the batter in even tablespoons and drop onto a cookie sheet greased with coconut oil or lined with parchment paper. These cookies will not increase much in size since there is no leavening agent, so they can be placed fairly close together.
  • Once all of the cookies are measured out, dip your finger into melted coconut oil and tap and pat the cookies into flat round medallions.
  • Bake for 8 to 10 minutes. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.
(Close) (Don't Show Again) Recipes and Coupons for You!
Don't Show Again