In preparation for our upcoming haunted gingerbread workshop, I thought I would make my very own. I’ve made plenty of holiday gingerbread houses but never a haunted one! It was lots of fun and easy to make. Plus, there’s tons of Halloween candies out already so easy to get supplies. If you would like to join our workshop, check out our website for more details.
My wee little babe has started eating solids, which really is a game changer in the world of babies. She’s started sleeping longer at night which is just fabulous for this overtired mama. I started her introduction to solids with sweet potato, which means I ended up with a lot of leftovers. I tried making pancakes, more brownies and then this bread. Warmed up with a little butter and a cup of tea is just the perfect solution to the hunger wall at 2pm. Not sure how, paleo butter is but sometimes you just have to live a little 😉
1 cooked sweet potato
1 cup of buckwheat flour
4 tbsp of arrowroot flour
1 tsp of baking soda
1 tsp of salt
1 tsp of vanilla
1/2 cup raisins
1/4 cup of seeds
Mix the sweet potato in an electric mixer and then add all the other ingredients to the mixer (except seeds). Line a bread pan with parchment paper and put dough in pan. Sprinkle seeds on the top. Bake at 350 for about 30-45 minutes depending on your oven. Serve warm with butter and honey!
Yes, I said the magic words “guilt-free” now, if only I could apply that to my parenting skills. These cookies are actually made from kidney beans, which initially I thought was kind of gross, but surprisingly they were very yummy! I got the recipe from thatcleanlife, I also made double dark chocolate chip cookies using the same recipe but swamping the kidney beans for black beans and replaced the coconut flour with cacao powder.
- 1 can Kidney Beans (no salt added, drained and rinsed)
- 1/8 cup Unsweetened Almond Milk
- 1/8 cup All Natural Peanut Butter
- 2 tbsps Coconut Oil (melted)
- 1/2 cup Coconut Flour
- 4 tbsps Raw Honey
- 1/2 tsp Cinnamon
- 1/8 tsp Sea Salt
- 1/4 cup Organic Dark Chocolate Chips
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Measure out 1.5 cups kidney beans. Combine beans, almond milk, peanut butter and coconut oil together in a food processor. Blend until smooth.
- Add in coconut flour, honey, cinnamon and sea salt. Process again until creamy. Use a rubber spatula to gently stir in the chocolate chips.
- Measure out even amounts of dough onto the cookie sheet and use your hands to form into cookies. Sprinkle a few chocolate chips on each cookie and press down gently for good measure. Bake in the oven for 15 (chewy) to 20 minutes (crispy).
- Remove from oven and let cool.