7 Steps To Better Grain-Free Baking

7 simple steps to
Better Grain - Free Baking
nourishinghome
the
Master the art of grain-free baking in seven simple lessons

with more than a dozen delicious recipes!
Kelly Smith
Author of Everyday Grain-Free Baking
contents
Introduction
Step Four: Perfect Pies
Getting Ready to Bake
Step Five: Classic Cookies
Step One: Grain-Free Baking Basics
Step Six: Baking Brownies
Rediscover the Joy of Baking . . . . . . . . . . . . . . . . . . . . . . .3

Why Bake Grain-Free? . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Ingredients & Icons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Grain-Free Pantry Essentials . . . . . . . . . . . . . . . . . . . . . . . . .4
Helpful Baking Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Maximizing Your Success . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Almond Flour 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Coconut Flour 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Storing Grain-Free Baked Goods . . . . . . . . . . . . . . . . . . . .8
Almond Flour Muffins (DF) . . . . . . . . . . . . . . . . . . . . . . . . . .9
Coconut Flour Muffins (DF, NF) . . . . . . . . . . . . . . . . . . . . .10
Step Two: Baking Quick Breads
Quick Bread Baking Basics . . . . . . . . . . . . . . . . . . . . . . . . .11

Everyday Sandwich Bread (DF, NF) . . . . . . . . . . . . . . . . .12
Ultimate Banana Bread (DF) . . . . . . . . . . . . . . . . . . . . . . .13
Step Three: Biscuits & Scones
Biscuit & Scone Baking Basics . . . . . . . . . . . . . . . . . . . . . .14

Southern-Style Biscuits (DFO) . . . . . . . . . . . . . . . . . . . . . . .15
Blueberry Scones (DFO) . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Perfect Piecrust Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Perfect Piecrust (DFO) . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Deep Dish Apple Pie (DFO) . . . . . . . . . . . . . . . . . . . . . . . .19
Cookie Baking Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Almost Oatmeal Cookies (DFO, EF) . . . . . . . . . . . . . . .21
Snickerdoodles (DF, EF) . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Brownie Baking Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Coconut Flour Brownies (DF, NF) . . . . . . . . . . . . . . . . . . . .24
Almond Flour Brownies (DF) . . . . . . . . . . . . . . . . . . . . . . . .25
Step Seven: Cakes & Cupcakes
Cake Baking Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Very Vanilla Cupcakes (DFO) . . . . . . . . . . . . . . . . . . . . . .27
Cinnamon Crumb Coffee Cake (DFO) . . . . . . . . . . . . . .28
Helpful Resources
Everyday Grain-Free Baking Cookbook . . . . . . . . . . . . . .29

Grain-Free Recipes & Meal Plans . . . . . . . . . . . . . . . . . . .29
About the Author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Thank you and enjoy!
7 Simple Steps to Better Grain-Free Baking
Copyright 2015 by Kelly Smith, The Nourishing Home

All Rights Reserved
No part of this book may be reproduced or redistributed in any manner, or in any form (electronic, photocopying, recording or otherwise) without prior written permission, except
in the case of brief quotations embodied within a book review or endorsement.
Keep in mind, an eBook is a book published in electronic form, and therefore is protected by copyright law. Therefore, it is a violation of copyright and purchase agreement to
forward an eBook to another person, or to share any portion of an eBooks content without prior written consent from the author.
For questions or inquiries, please contact Kelly via The Nourishing Home website or on Facebook, Pinterest, or Twitter.
introduction
Rediscover the Joy of Baking!
Living gluten-free or grain-free doesnt mean you have to sacrifice your

favorite baked goods and it doesnt mean you have to settle for GF
baked goods that taste anything less than the best!
My heart in writing this book and my popular published cookbook,

Everyday Grain-Free Baking, is to help inspire families to rediscover the
joy of baking and sharing classic comfort foods with their family and
friends. Thats why Im excited to share a few of my best secrets for
creating a wide variety of delicious grain-free baked goods that taste
remarkably similar to traditional gluten-based favorites.
In fact, with a little know-how in the form of these seven simple steps
and a little practice in putting your new skills to work, youll soon be
whipping-up baked goods so flavorful and satisfying, your family and
friends will be surprised to learn that what youre serving is grain-free!
Why Bake Grain-Free?
Whether youre gluten-free, grain-free, or simply want to reduce your

carbohydrate intake, there are many wonderful benefits that come from
learning to bake without grains and starches, including:
Nutritional Benefits: Since grain-free baking does not require the use
of highly processed or refined starch-based ingredients, its a wholesome
option for individuals who are striving to reduce their carbohydrate
intake while increasing protein and fiber in their diet.
Naturally Gluten-Free: For those living gluten-free, grain-free baking is
an excellent whole-food option, since all of the real food ingredients
used to create grain-free baked goods are naturally gluten-free.
Ease and Convenience: Grain-free baking does not require multiple
flours, or the use of starch-based binders, which makes it a quick and
easy method for preparing tasty gluten-free baked goods.
Delicious Results: Grain-free baked goods have tastes and textures
remarkably similar to those of traditional gluten-based foods. In fact,
grain-free baked goods are so flavorful and satisfying, many people will
be surprised to learn that what youre serving is grain-free.
Ingredients & Icons
As youll soon discover, this easy-to-use baking book is compatible with

the most common grain-free diets, since its filled with delicious recipes
that are grain-free, starch-free, and free of refined sugar. The vast
majority are also dairy-free, or contain dairy-free recommendations
so they can easily be converted as such.
To help you more easily identify which recipes are suitable for your
dietary preferences, youll find the following icons next to each recipe:
Dairy Free (DF)
Dairy-Free Option provided (DFO)
Egg Free (EF)
Nut Free (NF)
Of course, its not necessary to be gluten-free, grain-free, or anythingfree, to enjoy these scrumptious grain-free baked goods. Thats because
Ive intentionally developed a method for creating delightful GF treats
that appeal to everyone whether theyre GF or not. So I invite you to
join me in learning seven simple steps to better grain-free baking!
getting ready to bake
Before we get started learning a few baking tips and tricks, its important
to first talk about the grain-free pantry essentials and helpful baking
tools youll need to create delicious grain-free baked goods.
Grain-Free Pantry Essentials
By stocking your pantry with these 12 simple grain-free baking

essentials, youll be ready to make every recipe in this book, as well
as your own delicious creations.
Blanched Almond Flour
Raw cashew butter
Coconut Flour
Coconut Milk
Coconut Oil
Honey
Butter or Palm Shortening
Apple Cider Vinegar
Yogurt (whole milk or coconut milk)
Baking Soda
Chocolate (ChocoChips & Cocoa Powder) Unflavored Gelatin
For information on where to find these grain-free baking staples and

more, as well as the brands I personally use and recommend, please
visit my online store by clicking on shop at The Nourishing Home.
Helpful Baking Tools

Bakeware
12-Cup Muffin Tin
8.25x4.25 Loaf Pan
8x8-inch Baking Dish
9x9-inch Baking Dish

9-inch Deep-Dish Pie Dish
Baking Sheet/Cookie Sheet
Baking Tools
Stand Mixer (or electric hand mixer)
Food Processor
Measuring Cups and Spoons
Mixing Bowls
Rubber Spatula
Offset Spatula
Balloon Whisk
Parchment Paper &
Muffin Cup Liners
For information on the exact bakeware products I use, be sure to

visit my online store by clicking on shop at The Nourishing Home.
Having the right tools for the job is an important part of achieving
baking success! The baking essentials shown in the box at left are my
personal favorites for creating delicious grain-free baked goods.
Maximizing Your Success
Whether you want to learn to bake grain-free breads & biscuits,

scrumptious snacks, or decadent treats, there are a few tips you should
know before you begin. To help, Ive included my top five strategies for
ensuring that all of your grain-free baking adventures are a delicious
success!
1. Follow the recipe. I repeat ... follow the recipe!

When it comes to maximizing your success especially when it comes to
baking there is nothing more important than making sure to follow
a recipe exactly as written. I highly recommend curbing any impulse to
make substitutions or measurement changes, or to skip steps, as each of
these changes will impact the outcome of a recipe, often producing less
than desirable results.
By following recipes exactly as written, youll not only achieve success,
but also begin to learn the basics of what makes a recipe successful.
You can then use this knowledge to make minor adjustments the next
time you make the recipe, slowly tweaking the recipe according to your
personal taste preferences.
2. Use the Right Ingredients & Tools for the Job

Similarly, its important to use the correct ingredients and baking tools
called for in a recipe. For example, if a recipe calls for blanched almond
flour, substituting with almond meal instead will lead to less than
desirable results. Likewise, if a recipe calls for an 8x8-inch baking dish,
substituting with a larger pan will result in a thinner baked good that
may be overdone, if the bake time is not adjusted. By making to sure to
use the exact ingredients and tools specified in a recipe, youll ensure
your grain-free baked goods are a delicious success every time!
3. Fluff, Scoop, and Sweep

When it comes to measuring grain-free flours, always use the standard
fluff, scoop, and sweep method when making the recipes in this book,
since correct measuring is vital for successful baking. Simply fluff the
flour using a fork and dip your measuring cup into the fluffed flour to
scoop it up. Then, sweep the top of the measuring cup using the back
of a knife to level the flour.
4. Remember Your Mise en Place
Mise en place is a French culinary term that refers to the practice of
having each ingredient ready to go before you start making a recipe.
That way, you dont have to stop to do anything other than add the
next ingredient. Trust me, if you adopt the practice of gathering and
preparing all of your ingredients in advance of starting a recipe, you
will find life in the kitchen not only quicker and easier, but more successful and enjoyable too! Learn more about Mise en Place by clicking here.
5. Know Your Oven
When it comes to baking, getting the best and tastiest results requires
baking at the correct temperature. So one of the best ways to ensure
your baking adventures are a success is to determine if your oven
reaches the proper temperature, since an oven that doesnt run true to
temperature is often the cause of burnt biscuits or undercooked cakes.
Using a quality oven thermometer can help you determine whether
your oven runs hot, cold, or true to temperature.
Similarly, preheating your oven is a crucial step in baking success. Its

highly important for an oven to be at proper baking temperature before
a dish goes into the oven in order for it to cook evenly. Its also
important to resist the urge to continually open the oven door to
check a dishs progress, since this allows a lot of heat to escape.
And last, but not least . . . For the recipes in this book, your oven rack
should be placed in the middle position for even baking. This is
especially important when it comes to grain-free ingredients like
nut flours and honey, which can burn easily.
Ready Set Bake!
Now that youve learned a few key strategies for grain-free baking
success, its time to get started. Remember, the easy-to-follow
instructions and recipes within this book are provided to help you
create delicious gluten-free, grain-free treats that your whole family
can enjoy, whether theyre GF or not. So put on your apron, and lets
have some fun baking together!
More GF Baking Tips! Just a Click Away!

Just an FYI ... All turquoise underlined text in this book is
a link to another helpful grain-free baking resource
so click away!
1. grain-free baking basics
Almond Flour 101
Blanched almond flour is my personal favorite for making grain-free

baked goods that taste like the real deal. Thats why youll find a large
majority of my grain-free baking recipes call for this nutrient-dense flour.
What is Blanched Almond Flour?
Blanched almond flour is made from skinless almonds that are finely
ground into flour. The result is a protein-rich, gluten-free, grain-free
flour with a mild, slightly sweet flavor that is perfect for creating
delicious, wholesome baked goods.
Its important to note that blanched almond flour is not the same as
almond meal. Almond meal is ground almonds with their skins left
intact. Almond meal is a dense flour with a heavy, gritty texture. This is
the key reason that blanched almond flour is the preferred choice
among grain-free bakers.
Also important to note: Not all brands of blanched almond flour are
equal! When it comes to almond flour, the finer the grind, the better
the baked good. After testing various brands, I only use and recommend
Honeyville blanched almond flour because its extremely fine grind
results in lighter, fluffy and tastier the baked goods.
How to Bake with Blanched Almond Flour
Theres a reason why blanched almond flour is a favorite among

grain-free bakers its light, slightly sweet, mild flavor and texture
make it ideal for producing grain-free baked goods that taste so similar
to traditional white flour baked goods that many people simply cannot
tell the difference.
Blanched almond flour is quite easy to work with once youve taken
some time to practice baking with it. To help you, here are some key
success tips for baking with blanched almond flour.
If youre new to grain-free baking, start out by using reliable recipes
from experienced grain-free bakers, such as the recipes found in this
book and at The Nourishing Home website. By following good recipes,
6
youll quickly learn the basics and be able transfer these skills into
creating your own delicious recipe variations.
When it comes to blanched almond flour it cannot be substituted at a
one-to-one ratio in wheat-based recipes without other adjustments
being made to the recipe. Thats because almond flours higher fat and
moisture content, lack of gluten and heavier weight requires that the
other ingredients in the recipe also be adjusted in order to achieve the
proper taste and texture.
With that said, if you do wish to experiment with converting a recipe
that uses white wheat flour, a general rule to follow is to reduce the fat
called for in the recipe by half and increase the flour by half. But again,
depending upon the recipe, further adjustments may be required.
Likewise, its NOT possible to use almond flour and coconut flour
interchangeably. The two flours are very different from one another
each requiring differing amounts of liquids and eggs to create the proper
rise, texture and taste. Ive intentionally provided some coconut flour
only recipes in this book so you can see how different the measurements
are compared to blanched almond flour recipes.
Keep in mind that for the most part, grain-free batters tend to be
thicker than their wheat-based equivalents, so resist the urge to thin
them out with additional liquids. Too much liquid will result in an overly
moist baked good that sinks in the middle. In fact, as you begin experimenting with creating your own almond flour recipes, you may find it
necessary to add a teaspoon or two of coconut flour to your batter to
help thicken it, if its too thin. You will find this a common practice in my
recipes since coconut flour not only helps to thicken almond flour
recipes, but also serves as an excellent starch-free binder.
Speaking of which, if you live in a humid region, you may find that your
almond flour can become too moist, if this is the case adding a teaspoon
or two of coconut flour to your batter can help to correct the issue.
Also, be sure to follow the storage guidelines on page 8.
And last, but not least, its important to avoid over-baking almond
flour recipes, since they may appear undercooked due to their light
color. Using a toothpick inserted into the middle of the baked good will
help you to not over-bake. If the toothpick comes out clean, remove
your baked good from the oven and allow it to rest for at least five
minutes before transferring it to a wire rack to finish cooling. Allowing

almond flour baked goods to cool completely before serving or slicing
will result in a far less crumbly texture.
In a nutshell, blanched almond flour is a nutritious grain-free flour thats

easy to use and produces delicious baked goods that taste remarkably
similar to their gluten-based counterparts. Just remember to start out by
using reliable recipes first, since creating new recipes requires practice,
patience, and a bit of experience to master.
Coconut Flour 101
Youll notice that I use coconut flour in nearly every almond flour recipe
in this book and at my website. Thats because its an excellent way to
absorb excess moisture and further lighten the texture of almond flour
baked goods. And although I tend to prefer the taste and texture of
almond flour baked goods, there are several recipes in which I prefer to
use coconut flour exclusively due to its delicious results. The wonderful
benefit of baking grain-free is that with practice and experience, you can
begin to create a wide variety of delicious and nutritious recipes based
on your own personal taste preferences.
What is Coconut Flour?
Coconut flour is made from finely ground dried coconut meat, making it
another terrific grain-free option. Its high in fiber and therefore requires
a much higher liquid-to-flour ratio. Because coconut is technically not
a nut, coconut flour is generally a good option for those with nut
sensitivities. Of course, its important to confer with your allergist.
How to Bake with Coconut Flour
Coconut flour can be a bit more challenging to work with than almond
flour, although once youve taken some time to practice baking with it,
you may find it to be your favorite grain-free flour. To help you, Ive provided a brief overview of some key success tips for baking with coconut
flour:
Coconut flour is highly absorbent and can produce a dry baked good
unless the proper ratio of eggs, liquid and fat are used. You can also add
mashed or pureed fruits or veggies, such as applesauce, banana or
pumpkin to help increase the moisture of coconut flour baked goods.
Again, if youre new to grain-free baking, its important to start out by
using reliable recipes from experienced grain-free bakers, such as the

recipes found in this book and at The Nourishing Home website. By
following good recipes, youll quickly learn the basics and be able
transfer these skills into creating your own delicious recipe variations.
To produce light and moist baked goods, coconut flour must be
thoroughly incorporated into the batter. Since coconut flour tends to
clump, if using more than a tablespoon or two in a recipe, be sure to sift
the coconut flour into the wet ingredients. Then, whisk thoroughly to
combine.
In addition, its very important to allow coconut flour batters to rest a
bit before baking. This will allow time for the coconut flour to more fully
absorb the liquid ingredients in the batter, which will contribute to a
much better outcome.
Just like almond flour, coconut flour cannot be substituted at a oneto-one ratio in wheat-based recipes without significant adjustments
being made to the recipe. As mentioned, coconut flour is highly
absorbent, and therefore requires more eggs and liquids than wheat
flour recipes.
With that said, if you do wish to experiment with converting a recipe
that uses white wheat flour, a general rule to follow is to substitute 1/4
cup to 1/3 cup of coconut flour for every one cup of wheat flour. Plus,
youll also need to increase the eggs and liquids and add fat, depending
on the recipe. Since there are many variables to consider, its best to use
established coconut flour recipes as a guideline. Ive intentionally
provided some coconut flour only recipes in this book so you can see
how the measurements compare to traditional wheat flour recipes.
And last, but not least, its important to avoid over-baking coconut
flour recipes, since they may appear undercooked due to their light
color. Using a toothpick inserted into the middle of the baked good will
help you to more accurately determine doneness. If the toothpick comes
out clean, remove your baked good from the oven and allow it to rest
for at least five minutes before transferring it to a wire rack to finish
cooling. Its best to allow the baked good to cool completely before
serving or slicing as coconut flour baked goods firm up as they cool.
In a nutshell, coconut flour is a nutritious grain-free flour that produces
delicious baked goods. Just remember to start out by using reliable
recipes first, since creating new recipes requires practice, patience, and
a bit of experience to master.
Where to Purchase Grain-Free Flour
For best results, fresh flour is essential. Thats why, grain-free flour
should be purchased in sealed packages from a quality provider, since
lengthy exposure to air can greatly impact freshness and moisture levels.
After testing various brands, I personally use and recommend Honeyville
blanched almond flour and coconut flour because their freshness and
fine grind results in much lighter, fluffier, and tastier baked goods.
In addition, Honeyvilles products are competitively priced, particularly
when purchased in bulk. And they have frequent sales, which is why I
recommend signing up for their updates. That way, youll receive sales
alerts and be able to save even more on their high quality products.
How to Store Grain-Free Flour
Once you open a package of grain-free flour, consider storing a one- to

two-week supply in an airtight container in your pantry for convenience.
Then store the remaining flour in an airtight container in the freezer to
maintain long-term freshness. In general, grain-free flour can be stored
in the freezer for up to six months.
Note: Be sure to bring flour to room temperature before measuring it
out in a recipe, since cold flour is quite clumpy and can lead to improper
measuring, which will negatively impact the outcome of a recipe.
Tips for Storing Grain-Free Baked Goods
Youve just baked a scrumptious batch of grain-free muffins and somehow managed to end up with leftovers. Now what? Do you freeze,
refrigerate, or just cover and leave them at room temperature? Below,
youll find some tips on how to store your grain-free creations:
Breads: Preslice the bread, then wrap the loaf tightly with plastic wrap.
Place in a large ziplock-style baggie, or in an airtight container and place
in the fridge or freezer. If frozen, thaw individual slices of bread in a
toaster oven at 250 degrees until warmed through. Then toast, if
desired.
Biscuits: Cut the biscuits in half and wrap each biscuit in plastic wrap.
Place in a large ziplock-style baggie, or in an airtight container and place
in the fridge or freezer. If frozen, reheat the biscuits in a toaster oven at
250 degrees until warmed through. Then toast, if desired.
Scones: Wrap each scone in plastic wrap. Place in a large ziplock-style

baggie, or in an airtight container and place in the fridge or freezer. If
frozen, reheat the scones in a toaster oven at 250 degrees until warmed
through.
Pies & Tarts: Due to their moist fillings, grain-free pies are best eaten
the day they are baked since almond flour tends to absorb moisture as it
sits, leading to a soggy crust. However, custard pies or quiches are often
fine when refrigerated for less than 24 hours.
Cookies: Because almond flour gets soft the longer it sits, grain-free
cookies are best when enjoyed within a few hours of baking. However,
you can freeze them and enjoy them frozen. Or reheat frozen cookies in
a toaster oven at 250 degrees until warmed through. Allow them to cool
a bit, then enjoy.
Crackers: Similar to cookies, grain-free crackers will get soft the longer
they sit. So I recommend freezing them and enjoying them frozen. Or
you can re-crisp them in a toaster oven at 250 degrees until completely
warmed through. Allow them to cool a bit, then enjoy.
Brownies: This is one grain-free treat that will keep well at room temperature for up to 24 hours (be sure to cover them). Or simply cover and
refrigerate for up to a week.
Cakes and Cupcakes: Leftover cake and cupcakes should be covered
and kept in the fridge. In general, you can freeze grain-free cupcakes
(without the frosting) and then thaw them in the fridge overnight. Once
thawed, frost and serve.
Put Your Skills to Work
Now that weve covered the basics of baking with almond flour and
coconut flour, lets put your skills to work. These two simple muffin
recipes will provide you with the opportunity to discover the subtle
differences in taste and texture between these two popular
grain-free flours:
Almond Flour Muffins, page 9
Coconut Flour Muffins, page 10
You may find that you prefer one more than the other, although most
people find that both flours provide a delightful taste and texture similar
to gluten-based baked goods.
Happy baking!
almond flour fruit muffins
These muffins are so versatile! Nearly any fruit you have on hand tastes great in
these slightly sweet almond muffins, such as blueberries, raspberries or strawberries.
Or let your creativity flow and toss in a combination of fruits, such as kiwi-banana or
apple-cherry.
Directions
1. Preheat oven to 315F. Place 8 paper liners in a 12-cup muffin tin; set aside. In a small
bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
2. In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well
blended.
3. Using a spoon, slowly stir in the almond flour mixture into the wet ingredients and mix
until well incorporated. Then fold in the blueberries and evenly distribute the batter among
the 8 muffin cups.
4. Bake for approximately 2225 minutes, until edges begin to turn a golden brown and a
toothpick placed in the center comes out clean. Allow to cool in the tin for 5 minutes, then
transfer to a wire rack to finish cooling. Makes 8 muffins. Enjoy!
Ingredients
2 1/4 cups blanched almond flour

2 teaspoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 large eggs
1/3 cup plain whole milk (or coconut milk) yogurt
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 cup fresh blueberries (or thawed frozen)
Note about yogurt: You may wonder why I use yogurt in my muffin and cake recipes. The
reason is yogurt (whether its made with whole milk or pure coconut milk) creates a moist,
fluffy baked good that holds together well and helps to create a texture similar to glutenbased baked goods. If you prefer to use milk instead, be sure to use only whole milk or pure
canned coconut milk (not coconut milk beverages). Substituting with milk will slightly alter
the texture of the recipe, but it will still taste delicious.
Recipe Variation: For even more flavor, add a teaspoon or two of your favorite citrus zest,
such as lemon or orange for a delicious change of pace.
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
coconut flour fruit muffins
10
For those living nut-free, or who simply want a delicious change of pace, these
muffins are equally versatile! Nearly any fruit you have on hand tastes great in
these slightly sweet coconut flour muffins. Or let your creativity flow and toss in a
combination of fruits, such as pineapple-banana or strawberry-kiwi.
Directions
1. Preheat oven to 350F. Place 8 parchment muffin liners into a 12-cup muffin tin;
set aside.
2. In a small bowl, mix together the coconut flour, baking soda and salt.
3. In a large bowl, whisk together the eggs, yogurt, honey, coconut oil, lemon zest and juice,
vanilla and apple cider vinegar, until well combined.
4. Sift the dry ingredients into the wet, and whisk well to thoroughly combine, until no
lumps remain and batter begins to thicken (let it rest about 3-4 minutes).
5. Add a large spoonful of muffin batter to each of the lined muffin cups making sure to fill
no more than 1/3 of the muffin liner.
Ingredients
1/2 cup coconut flour

4 large eggs
1/3 cup plain whole milk (or coconut milk) yogurt
3 tablespoons honey
2 tablespoons coconut oil, melted
2 teaspoons lemon zest (1 lemon)
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1 cup fresh raspberries, halved
6. Add a few raspberries halves to the top of each muffin. Then, place another large spoonful of batter on top of the raspberries, making sure to evenly distribute the remaining batter
among all the muffin cups. Top each muffin with the remaining raspberries.
7. Bake for approximately 20-22 minutes, until tops and edges begin to turn a light golden
brown and a toothpick inserted into center comes out clean. Allow to cool in the pan for
5-10 minutes. Then transfer to a wire rack to finish cooling. Makes 8 muffins. Enjoy!
Note about yogurt: You may wonder why I use yogurt in my muffin and cake recipes. The
reason is yogurt (whether its made with whole milk or pure coconut milk) creates a moist,
fluffy baked good that holds together well and helps to create a texture similar to glutenbased baked goods. If you prefer to use milk instead, be sure to use only whole milk or pure
canned coconut milk (not coconut milk beverages). Substituting with milk will slightly alter
the texture of the recipe, but it will still taste delicious.
2. baking quick breads
Quick Bread Basics
One of the comfort foods that people miss most when going grain-free
is bread. And if you fall into that camp, I have some great news
you can bake grain-free breads that taste great. In fact, with the right
combination of ingredients, grain-free breads can come very close to
traditional favorites.
When making sandwich-style breads, to make up for the lack of gluten,

I like to use creamy raw cashew butter along with a combination of
whole eggs and egg whites. Youll also notice I use very little flour
less than a cup in order to keep the bread light, not heavy. I find this
method produces an airy texture remarkably similar to gluten-based
white breads.
11
Now that weve covered a few basics for baking quick breads, lets put
your skills to work. These two delicious bread recipes will provide you
with the opportunity to discover the taste and texture of a sandwichstyle grain-free bread, as well as a classic sweet-style quick bread:
Everyday Sandwich Bread, page 12
Ultimate Banana Bread, page 13
To transform classic sweet quick breads into delightful grain-free

favorites, I like to use more flour and less eggs than is used in my
sandwich-style bread recipes. This combination along with the addition
of mashed or pureed fruits or veggies such as banana, applesauce or
pumpkin creates a moist, satisfying loaf that is so delicious, no one
will know that its gluten-free and grain-free.
No matter which bread you choose to make, I highly recommend

investing in a 8.25x4.25-inch loaf pan. (Its available at most kitchen
stores or you can find it at my online store, just click on shop at The
Nourishing Home.) This smaller size pan is perfect for making breads
that bake evenly and have a nice height to them, since grain-free baked
goods do not rise as much as their gluten-based counterparts.
Youll also want to be sure to generously grease your loaf pan my
preference is to use palm shortening since its flavorless and creates a
terrific non-stick surface. In addition, be sure to line your loaf pan with
parchment. This will not only keep your loaf from over browning, but
will also make it much easier to remove the bread from the pan.
Youll find even more delicious quick bread recipes

in my new published cookbook, Everyday Grain-Free Baking.
Take a sneak peek here.
everyday sandwich bread
12
This delicious sandwich-style bread will trick your taste buds into believing its the
real deal, as it has a remarkable likeness in both taste and texture to traditional
bread. Its light and airy with a slightly crunchy crust.
Directions
1. Preheat oven to 315F. Grease an 8.25x4.25-inch loaf panand line bottom only with
parchment paper, slightly greasing the parchment as well. (Note: A standard 9x5-inch loaf
pan will result in a longer, shorter loaf. But it will still taste great!)
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt; set aside.
3. In a large mixing bowl, add the cashew butter, eggs, egg whites and honey. Using a stand
mixer or electric hand mixer, blend together until smooth and creamy.
4. Add the water to the nut butter mixture and mix until well blended.
5. Add the dry ingredients to the wet and mix until batter is smooth and creamy, making
sure to scrape down the bowl as needed.
Ingredients
1 cup blanched almond flour

1 tablespoon coconut flour
1 teaspoon baking soda
1 cup unsalted, creamy raw cashew butter
2 large eggs, plus 3 egg whites
1 teaspoon honey
2 tablespoons water
1 tablespoon apple cider vinegar
6. Mix in the apple cider vinegar, then pour batter into the prepared loaf pan using a rubber
spatula to scrape all the batter from the bowl.
7. Bake for approximately 40 minutes, until golden brown and toothpick inserted into center
comes out clean.
8. Allow bread to rest on stovetop about 10 minutes. Then, run a knife along the edges and
invert onto a cutting board to finish cooling. Makes one loaf. Enjoy!
ultimate banana bread
13
With its light, moist texture and rich banana flavor, this delightful bread makes
a beautiful and tasty addition to any breakfast or brunch. Classic sweet quick
breads like this one are certain to bring back fond memories that everyone deserves
to enjoy!
Directions
1. Preheat oven to 350F. Grease an 8.25x4.25-inch loaf pan and line bottom only with
parchment paper, slightly greasing the parchment as well. Note: A standard 9x5-inch loaf
pan will result in a longer, shorter loaf. But it will still taste great!)
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt; set aside.
3. In a large mixing bowl, add the mashed banana, honey and coconut oil. Using a stand
mixer or electric hand mixer, blend together until smooth and creamy.
4. Add the eggs, milk and vanilla to the banana mixture and blend until well combined.
5. Add the dry ingredients to the wet and mix until batter is thick and smooth, making sure
to scrape down the bowl as needed.
Ingredients
2 cups blanched almond flour

2 tablespoons coconut flour
1 cup mashed ripe banana (about 2 large ripe bananas)
3 tablespoons honey
2 tablespoons coconut oil, melted
3 large eggs
2 tablespoons coconut milk
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
Optional: 1 large ripe banana, sliced
6. Mix in the apple cider vinegar, then pour batter into the prepared loaf pan using a rubber
spatula to scrape all the batter from the bowl.
7. Optional: In a medium bowl, add one tablespoon of melted coconut oil. Cut one banana
into thin slices and gently toss in the coconut oil until well coated. Arrange the banana slices
along the top of the batter, leaving the center open for even baking.
8. Bake bread for approximately 45 minutes, until golden brown and toothpick inserted into
center comes out clean. Allow bread to rest on stovetop about 10 minutes. Then, run a knife
along the edges and invert onto a cutting board to finish cooling.
Recipe Variation: If youre a chocolate lover, fold 1/3 cup of dairy-free mini chocolate chips
into the batter. This bread is also delicious with the addition of walnuts, either sprinkled
across the top of the bread, or folded into the batteror both!
3. biscuits & scones
Biscuit & Scone Basics
Being a Southern girl at heart, I cant imagine life without a good

biscuit every now and then. And apparently many people agree, since
my Southern-Style Biscuit recipe consistently ranks as one of the top
viewed posts at The Nourishing Home.
Although eggs are not used in traditional biscuit recipes, when making
grain-free versions, theyre necessary for proper binding and texture.
Another way my biscuit recipe differs from traditional gluten-based
recipes, is that I prefer to use melted butter (or coconut oil) rather
than cutting cold butter into the flour. The reason is, melted butter
produces a more tender, lighter biscuit.
Another trick of the trade is to use apple cider vinegar combined with
pure coconut milk to replicate the acidity of buttermilk without the use
of dairy. Youll notice that apple cider vinegar is used in a lot of my
recipes, since an acid medium used in conjunction with baking soda
creates tiny bubbles that contribute to a better rise.
When it comes to creating classic Southern-style scones, I follow the

traditional approach of cutting butter (or shortening) into the flour
before adding the wet ingredients. This results in a moist, yet dense
scone that is absolutely delicious! And its completely versatile too,
since you change out the dried fruit and citrus zest to create your own
unique favorite combinations.
When it comes to baking biscuits, scones and cookies, I highly

recommend lining your baking sheet with parchment paper. This will
not only keep your bake good bottoms from sticking, or over browning,
but will also make clean-up a snap.
14
A note about recipe
variations: There are lots
of delicious variations you
can tinker with to recreate
your favorite sweet or
savory biscuits and scones.
A few tips to keep in mind:

If adding fresh fruit,
reduce the liquid (i.e.
coconut milk) in the recipe
by one tablespoon, since
fresh fruits tend to lose
moisture during baking.
(Its not necessary to alter
the liquids if using dried fruits.)
If adding cheese, I recommend reducing the butter or oil in the recipe
by one tablespoon, since cheese contains fat and too much will make
the biscuits overly moist.
Fresh herbs make a delicious addition to scones or biscuits. Adding
one to two teaspoons is generally a good place to start, depending on
the strength of the herb.
Now that weve covered a few basics for baking biscuits and scones,
lets put your skills to work. These two delicious recipes will provide you
with the opportunity to discover surprisingly tender texture of a grainfree biscuit, as well as a classic Southern-style scone:
Southern-Style Biscuits, page 15
Blueberry Lemon Scones, page 16
southern - style biscuits
15
My desire for this simplest of comfort foods led to the birth of this almond flour
biscuit recipe that has become one of the most popular recipes on my blog. Top
them with a pat of butter and a drizzle of sweet honey, or your favorite
homemade preserves.
Directions
1. Preheat oven to 350F. Line a baking sheet with parchment paper; set aside.
2. In a small bowl, combine almond flour, baking soda, and salt.
3. In a medium bowl, whisk together melted butter and honey until smooth. Add the
coconut milk, eggs, and apple cider vinegar, whisking together until well combined.
4. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined.
5. Scoop a large spoonful of batter into your hands and gently roll into a ball about the size
of an apricot; repeat until youve made 8. Place the dough balls on a parchment-lined baking
sheet two inches apart and gently flatten using the palm of your hand. (If dough is too sticky,
refrigerate for about 15 minutes before rolling into balls and flattening.)
Ingredients

3 tablespoons unsalted butter (or coconut oil), melted
1 tablespoon honey
2 large eggs
1/4 teaspoon apple cider vinegar
6. Bake about 15 minutes, until golden brown on top and a toothpick inserted into center
comes out clean. Serve warm with a drizzle of raw honey or homemade jam. Makes 8
biscuits. Enjoy!
blueberry lemon scones
16
This delightful recipe captures the taste and texture of a classic Southern-style
scone, which makes it the perfect companion at teatime. And its so versatile too,
since you change out the dried fruit and citrus zest to create your own unique
favorite combinations.
Directions
1. In a food processor, combine the almond flour, baking soda, and salt. Pulse in the cold
butter (or palm shortening) until its well incorporated. If you dont have a food processor,
use a pastry cutter to cut the butter (or shortening) into the dry ingredients.
2. In a large bowl, whisk together the eggs, coconut milk, lemon juice, zest, and honey until
well combined.
3. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Then
fold in the blueberries. Place dough in fridge to cool about 1015 minutes.
4. Preheat oven to 350F while dough is chilling. Line a baking sheet with parchment paper;
set aside. Sprinkle your work surface with a handful of blanched almond flour. Melt a
teaspoon of butter (or coconut oil) for brushing the tops of the scones.
Ingredients

2 tablespoons cold unsalted butter (or palm shortening)
2 large eggs
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons honey
1/3 cup dried blueberries
1 teaspoon butter (or coconut oil)
Optional: Coconut crystals or maple sugar
for sprinkling on top
5. Once dough is chilled, gather it together in a ball and place floured surface. Shape the
dough into a 6x6-inch square, then cut it in half twice to form 4 small squares. Next, cut
each of the 4 small squares in half diagonally to form 8 small triangles.
6. Brush the tops of the scones with melted butter (or coconut oil). Sprinkle tops with a little
bit of coconut crystals or maple sugar, if desired.
7. Using a spatula, gently place each scone onto the prepared baking sheet. Bake about
1518 minutes, until scones are light golden brown along the edges. Serve warm with your
favorite herbal or green tea. Makes 8 scones. Enjoy!
4. perfect pies
Piecrust Basics
Piecrusts are often the cause of much trepidation in the world of

baking. But have no fear Ive got a piecrust for you that comes
together easily and is amazingly flaky and tender, despite the fact that
its grain-free.
Because I prefer to avoid using starch-based flours and fillers due to

the impact they can have on certain health conditions, and the fact
that they contribute empty calories theres a special trick Ive learned
for creating a more pliable and resilient grain-free crust without the
use of any starches. My secret? Unflavored gelatin!
Unflavored gelatin makes a great binder in grain-free crusts, because it
helps keep the dough from becoming too crumbly and also helps it to
better hold its structure once baked. You can use any unflavored
gelatin youd like, but I prefer grass-fed gelatin since it comes from
grass-fed cows. (If youre unfamiliar with grass-fed gelatin, simply
visit my online store by clicking shop at The Nourishing Home.)
But gelatin isnt the only trick I have up my sleeve. Here are a few
more important tips to keep in mind:
Almond flour browns easily. To prevent this, trim thin sheets of foil
that you can fit over the crust. Or even easier, use a pie shield.
I recommend using a glass or ceramic deep-dish pie dish, since they
heat evenly and provide enough depth for your filling and final layer of
piecrust.
When cutting in the butter or palm shortening, do not over-blend.
You want to see little bits of butter in the dough about the size of
rice grains. These bits of butter will help give the crust a delicious
flaky texture.
Cold is key! Its important to use cold butter (or palm shortening) in
order to achieve those little bits of butter in the dough. Also, chilling
the crust before baking is not optional. Its an important step in
making sure the piecrust bakes evenly.
17
Due to their moist fillings, grain-free pies are best eaten the day they
are baked since almond flour tends to absorb moisture as it sits, leading
to a soggy crust. However, custard pies or quiches are often fine when
refrigerated for less than 24 hours.
Now that weve covered a few basics for baking a perfect piecrust, lets
put your skills to work. These two delicious recipes will provide you with
a basic grain-free piecrust, which can be used to make my deep dish
apple pie as well as many other delicious pies:
Perfect Piecrust, page 18
Deep Dish Apple Pie, page 19
Youll find even more delicious pie recipes and MORE!

in my new published cookbook, Everyday Grain-Free Baking.
Take a sneak peek here.
perfect piecrust
18
This simple everyday piecrust comes together easily and is amazingly flaky and
tender, despite the fact that its grain-free. It makes the perfect base for your favorite
grain-free pie fillings. If you need both a bottom and top crust, make sure to double
the recipe.
Directions
1. In a food processor, combine the almond flour, coconut flour, gelatin and salt. Pulse in the
palm shortening, until its well incorporated. If you dont have a food processor, use a pastry
cutter (or two knifes) to cut the shortening into the flour.
2. Add the honey and egg white and pulse until a dough ball forms.
3. Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the
fridge to chill for 20-30 minutes.
4. Preheat oven to 325F. Lightly oil a 9-inch pie dish with palm shortening.
5. Once dough is chilled, remove it from the fridge and place it into the prepared pie dish.
Ingredients

1 tablespoon coconut flour
1/4 teaspoon unflavored gelatin
3 tablespoons palm shortening
1 tablespoon honey
1 large egg white
6. Starting with the sides of the dish, break off small pieces of dough and press them along
the edge of the dish to form a sturdy crust. (This will help keep your filling in place when you
slice the baked pie.) Press the remaining dough evenly along the bottom of the dish to
connect the bottom and sides together.
7. Poke the bottom of the crust with a fork and bake 12-14 minutes until crust is golden
brown. Allow the crust to cool completely. Then fill it as desired. Makes one piecrust.
deep dish apple pie
19
Ive had a love affair with this Southern staple since I savored my first bite. But how
to make it grain-free? The secret is to pre-cook the apple filling so as not to burn
the delicate almond flour crust.
Directions
Ingredients
2 Basic Pie Crusts (see page 18 for recipe)

2 tablespoons water
3/4 teaspoon unflavored gelatin
5 large organic apples
2 tablespoons fresh lemon juice
1/2 cup honey
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1. Make two Basic Pie Crusts. Use one to form the bottom crust and bake at 325F for 10-12
until the crust sets and is only slightly golden brown along the edges. Leave the second pie
dough disk in the fridge to use for the top of the pie later. Once the bottom crust is finished
baking, leave it on the stovetop to cool while you make the pie filling.
2. In a small prep bowl, add the water and sprinkle with the gelatin. Set aside to allow the
gelatin to soften.
3. Peel, core and thinly slice the apples. Place them in a large bowl and toss them with the
lemon juice. Set aside.
4. In a large saucepan, add the honey, vanilla, spices and salt. Whisk together over mediumlow heat until the mixture comes to a slight simmer.
5. Add the apple slices tossing them with a large wooden spoon. Cook the apples, tossing
them frequently until they are slightly softened. Then, use a slotted spoon to transfer the
cooked apples a large bowl to cool.
6. Next, whisk the gelatin into the cooking liquid and continue to simmer until it begins to
thicken into a thin syrup. Then turn off the heat and move the saucepan to a cooler area on
the stovetop to cool.
7. Preheat oven to 325 F. Once the cooked apples are cool to the touch, layer them evenly
across the bottom pie crust to create a neatly stacked pattern. Measure out 1/3 cup of the
syrup and evenly drizzle it across the top of the apples.
8. Remove the second pie dough disk from the fridge and roll it out between two sheets of
parchment to 1/4-inch thickness. Use a small cookie cutter to cut shapes in the dough. Then
arrange them in a pleasing pattern across the top of the pie.
9. Place the pie in the oven and bake for 15-20 minutes until the top is golden brown and
the apple filling is slightly bubbly. Then, remove from oven and allow pie to rest for 15-20
minutes before slicing. Makes one 9-inch pie. Enjoy!
5. classic cookies
20
Cookie Basics
Its the simple pleasures in life that can bring the most joy. Like baking
cookies with your kids that taste just like the ones you grew up baking
with your mom and grandma. Thats why I took the time in my
published cookbook, Everyday Grain-Free Baking, to recreate the top
cookie classics. And in this book, Im sharing two of those recipes with
you, along with some of my tips for grain-free cooking baking success.
After baking hundreds of grain-free cookies through the years, one
trick Ive discovered for achieving a crisper cookie without the use of
starchy flours is to omit eggs from the recipe. Omitting eggs helps to
create a firmer cookie with a better crunch.
But do keep in mind, almond flour is a very soft flour, so even without
eggs, the longer the cookies sit at room temperature, the softer they
will become. (See storage tips on page 8 for some great ideas for
storing and reheating cookies.)
Here are a few more important tips to keep in mind:

Lining your baking sheet with parchment is a must when making
grain-free cookies, since almond flour can overbrown easily.
To achieve cookies that are perfectly uniform in size and shape, I
recommend using a cookie scoop. It will not only ensure your cookies
bake evenly, but also makes the process quicker and less messy.
Because almond flour cookies dont spread much during the baking
process, its important to flatten them out a bit before baking. You can
do this using your fingers, palm, or the bottom of a glass or mason jar.
If making cookie cut-outs, its important for the dough to be
thoroughly chilled before rolling it out. Once its cold, place the dough
on a sheet of parchment. Cover the dough with a second sheet of
parchment and roll out to about a quarter-inch thickness. Then use
your favorite cookie cutters to cut shapes into the dough. However, do
not remove the cookie cut-outs. Instead slide the parchment onto
another baking sheet and place in the freezer for a few minutes to
harden. This will enable you to remove the cut-out dough without the
cookies losing their shape or breaking. Place the cookie cut-outs on a

parchment lined baking sheet and bake as directed.
Because almond flour gets soft the longer it sits grain-free cookies
are best when enjoyed within a few hours of baking. (See storage tips
on page 8 for some great ideas for storing and reheating cookies.)
Now that weve covered a few basics for baking cookies, lets put your
skills to work. These two scrumptious recipes will provide you with the
opportunity to enjoy two all-time cookie favorites:
Almost Oatmeal Cookies, page 21
Snickerdoodles, page 22
almost oatmeal cookies
21
Unsweetened shredded coconut is the secret behind the chewy texture of this cookie,
which is reminiscent of the oatmeal cookies many of us grew up enjoying. So grab a
glass of almond milk and get ready for these delightful honey-sweetened treats!
Directions
1. Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
3. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening),
coconut oil, honey, vanilla and cinnamon until smooth and creamy.
4. Add the dry ingredients to the wet and mix well to combine. Then add the shredded
coconut; continuing to mix until well blended.
5. Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at
least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly
flatten the cookies into rounds.
Ingredients
1 1/4 cup blanched almond flour

1 teaspoon coconut flour
1/8 teaspoon salt
2 tablespoons unsalted butter, softened
(or palm shortening)
2 tablespoons coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1 3/4 teaspoons ground cinnamon
1/2 cup unsweetened shredded coconut
1/3 cup organic raisins
6. Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely
cool on the cookie sheet, as they will be very soft and crumbly when hot.
7. Once cooled, they transform into the ultimate deliciously chewy treat! Makes 1 1/2 dozen
cookies. Yum!
snickerdoodles
22
Snickerdoodles are a scrumptious classic that no one should have to miss out on!
After going grain-free, these were one of the first cookie recipes I just had to
recreate for all of us cinnamon-lovers to enjoy.
Directions
Ingredients
2 cups blanched almond flour

1/4 scant teaspoon salt
2 tablespoons unsalted butter, softened
2 tablespoons coconut oil
1/4 cup honey
1 tablespoon vanilla extract
For the topping:
2 teaspoons cinnamon
Optional: 1 tablespoon coconut crystals
1. In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
2. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening),
coconut oil, honey and vanilla until smooth and creamy.
3. Add the dry ingredients to the wet and mix well to combine. Chill the dough for
30 minutes in the fridge.
4. Meanwhile, in a small bowl, mix together the cinnamon and coconut crystals (if using)
for the topping. Set aside.
5. Preheat oven to 350F. Line a baking sheet with parchment paper.
6. Once the dough is chilled, scoop out one rounded tablespoon and roll it into a ball.
Then roll the dough ball into the cinnamon mixture until well coated on all side. Repeat
the process, placing the cinnamon-coated dough balls onto the parchment-lined baking
sheet at least two inches apart. Use the palm of your hand, or the bottom of a small
mason jar to slightly flatten the cookies into a circle.
7. Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely
cool on the cookie sheet, as they will be very soft and crumbly when hot. Then transfer to
a plate and serve with a tall glass of almond milk. Makes 1 1/2 dozen cookies. Yum!
Time-Saving Tip: Nearly all cookie dough is perfect for freezing. Simply drop dough
by rounded tablespoonfuls about one-inch apart on a parchment-lined baking sheet
and place in freezer. Once the dough balls are frozen solid, place them into a freezer-safe container and return to the freezer. When ready to bake, place frozen cookie
dough balls on a parchment-lined baking sheet, and allow them to thaw. Then bake
as directed in the recipe.
6. decadent brownies
Brownie Basics
There are few treats that can bring as big of a smile to a chocolate
lovers face like a batch of decadent fudgy brownies. Good news Ive
got two brownie recipes for you that are certain to please even the
most discerning palates.
Ive intentionally created both an almond flour version and a coconut

flour version so you can taste for yourself, which you prefer most.
Each of these recipes is delicious all on its own, or top with a scoop of
homemade frozen yogurt. For an ultra-decadent treat, top them with
my rich Chocolate Ganache icing.
Recipe Variation: Either recipe makes lovely brownie bites as well.
Simply oil a 24-cup mini-muffin tin with palm shortening. Follow the
23
directions in the recipe, except preheat oven to 325F and bake for
approximately 15 minutes. Allow brownie bites to cool in pan about
five minutes. Then run a knife around each brownie bite and slide out
while theyre still slightly warm. Yum!
Now that weve covered a few basics for baking brownies, lets put
your skills to work. These two decadent brownie recipes will provide
you with the opportunity to discover the subtle differences in taste
and texture between almond flour and coconut flour:
Almond Flour Brownies, page 24
Coconut Flour Brownies, page 25
Selected as one of the Top Must-Have Cookbooks for 2015 by Clean Eating Magazine, my newest published cookbook, Everyday Grain-Free
Baking, will provide you with 100+ recipes, and even more strategies for grain-free baking success. Click here for a sneak peek!
almond flour brownies
24
Sometimes you just gotta have a brownie! And, whether youre grain-free or not,
these decadent fudgy brownies are everything a brownie should bechewy, gooey,
and rich with chocolatey goodness.
Directions
1. Preheat oven to 340F. Very lightly oil an 8x8-inch baking dish.
2. In a small bowl, mix together the almond flour, baking soda and salt; set aside.
3. Cut the butter into chunks. Then, place the butter chunks (or palm shortening) into a
small saucepan and melt over medium heat. Add the chocolate chips and the cocoa powder.
Stir until the chocolate chips begin to soften. Then, remove from heat and continue stirring
until the chocolate chips are completely melted and the mixture is well combined. Set aside
to cool.
4. In a large bowl, add the eggs, honey and vanilla. Whisk together until well combined.
Then, slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the
chocolate mixture out of the saucepan.
Ingredients
3/4 cup blanched almond flour

1/2 cup unsalted butter
(or 6 tablespoons palm shortening)
1/2 cup dairy-free mini chocolate chips
3 tablespoons unsweetened cocoa powder
3 large eggs, room temperature
1/2 cup honey
2 teaspoons pure vanilla extract
5. Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue
whisking until no lumps remain.
6. Pour the batter into the prepared baking dish and use a spreader to even out the top, if
needed.
7. Bake for approximately 25-28 minutes until a toothpick inserted into the center comes
out clean. Remove from oven and allow to cool completely in the baking dish, then cut into
bars and serve. Makes 9 bars. Scrumptious!
coconut flour brownies
25
This dark chocolate brownie is so rich, its best served with a simple dollop of
Whipped Coconut Cream. However, if youre a chocoholic, youll definitely want to
top this treat with my ultra-decadent Chocolate Ganache icing.
Directions
1. Preheat oven to 350F.Lightly oil an 8x8-inch baking dish; set aside.
2. In a small bowl, mix together the coconut flour, baking soda and salt; set aside.
3. Place the coconut oil and butter (or palm shortening) in a small saucepan and melt over
low heat. Add the chocolate chips, cocoa powder and honey. Stir the mixture until the
chocolate chips begin to soften. Then, remove from heat and continue stirring until the
chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
4. In a large bowl, add the coconut milk, eggs and vanilla. Whisk together until well
combined. Then, slowly whisk in the cooled chocolate mixture, using a rubber spatula to get
all of the chocolate mixture out of the saucepan.
Ingredients

1/3 cup coconut oil
1/4 cup unsalted butter (or palm shortening)
1/2 cup dairy-free mini chocolate chips
1 tablespoon cocoa powder
1/2 cup honey
1/2 cup coconut milk
2 large eggs
5. Next, sift the dry ingredients into the wet while whisking vigorously. Continue whisking
until no lumps remain. Allow the batter to rest about 5 minutes so the coconut flour can
absorb some of the liquid. Then, pour the brownie batter into the prepared baking dish.
6. Bake for approximately 25 minutes, just until a toothpick inserted into the center comes
out clean. Remove from oven and allow bars to cool completely in the baking dish.
7. Top with Whipped Coconut Cream, if desired. Or for an ultra-chocolatey treat, top with
my decadent Chocolate Ganache. Makes 9 bars. Scrumptious!
7. cakes & cupcakes
26
Cake Baking Basics
If youve tried many of the grain-free cake recipes out there and have
been disappointed, you will be especially delighted to discover that
there is a way to create a light and moist truly cakelike treat.
The secret to grain-free cake heaven is two-fold:
First, its all in the blending! Thoroughly blending all of the ingredients together in a food processor until the batter is ultra smooth and
creamy is my secret for achieving a truly cakelike texture.
Second, the combination of whole eggs with egg whites provides
the necessary binding, structure and rise, without making the cake too
heavy. And back to that blending point Adding the eggs and egg
whites at the end of the blending process and blending them just
enough to incorporate them into the batter ensures that the
proteins in the eggs dont break down, which also keeps the batter
light and airy.
Even more cake baking tips:
When making layer cakes, lining the bottom of pans with parchment
not only helps keep the cake from over browning, but also makes it
much easier to remove it from the pan. A simple method for lining a
cake pan is to trace the bottom of the pan on a sheet of parchment
paper, then trim it out. Lightly grease the pan with palm shortening
or coconut oil, then fit the parchment cut-out in place and rub with a
little oil to hold it in place. Then add your batter and bake as directed.
Tired of muffins and cupcakes sticking to paper liners? Parchment
muffin cup liners are the best tool for baking muffins and cupcakes
that dont stick to the liners. That way, you can enjoy the whole treat,
without waste! You can find parchment muffin cup liners at most
health markets or online.
Now that weve covered a few basics for baking cakes and cupcakes,
lets put your skills to work. These two delicious recipes will provide
you with the opportunity to enjoy two traditional cake-lover favorites:
Very Vanilla Cupcakes, page 27
Cinnamon Crumb Coffee Cake, page 28
vanilla cupcakes
27
This is one of my favorite recipes because everyone deserves to enjoy a truly
scrumptious cupcake!
Directions
1. Preheat oven to 325F. Place 10 parchment muffin liners into a 12-cup muffin tin;
set aside.
2. In a food processor, combine the almond flour, coconut flour, baking soda and salt.
3. Add all of the remaining ingredients to the top of the dry ingredients in the order given,
except for the eggs and egg white.
4. Cover and pulse a few times to combine. Then process until the batter is smooth and
creamy (about 25-30 seconds).
5. Add the eggs and egg white. Cover and pulse a few times to combine. Then process just
enough to blend the eggs into the batter (about 10-15 seconds). Use a thin spatula as needed to scrape down the sides.
Ingredients

2 tablespoons coconut flour
1/4 teaspoon salt
1 tablespoon plain whole milk (or coconut milk) yogurt
1/4 cup honey
1 tablespoon unsalted butter, melted
1/4 cup pure coconut milk
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, plus 1 egg white
6. Carefully spoon the cupcake batter into the lined muffin cups. Lightly tap the muffin tin on
a kitchen towel on the counter to even-out the tops.
7. Bake 18-20 minutes until lightly golden brown along edges and toothpick inserted in
center comes out clean. Allow cupcakes to cool in muffin tin about five minutes, then
transfer to a wire rack to finish cooling.
8. Top with your favorite frosting and enjoy!
Recipe Variation: This recipe can also be used to make one 8-inch round cake. Be sure to
see the tip on page 26 for lining the cake pan with parchment before baking.
Coffee cake
28
The sweet aroma of this rich cinnamon cake baking combined with the scent of
freshly brewed coffee is simply irresistible!
Ingredients
Cake
1/2 teaspoon salt
1/2 cup honey
4 large eggs, plus 2 egg whites
1/4 cup unsalted butter, melted

1/2 cup pure coconut milk
1 tablespoon pure vanilla extract
2 teaspoons apple cider vinegar
Crumb Topping
1 tablespoon butter (or coconut oil)
1 tablespoon, plus 1 teaspoon honey
11/2 teaspoons ground cinnamon
1 cup walnut pieces, finely chopped
Directions
Cinnamon Swirl
1 tablespoon unsalted butter (or coconut oil)
2 tablespoons honey
1 tablespoon ground cinnamon
1. Preheat oven to 315F. Lightly oil a 9x9-inch baking dish; set aside.
2. For the Topping: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts and toss
well to combine. Set aside.
3. For the Cinnamon Swirl: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
4. For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg
whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about
2025 seconds). Add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 1015
seconds). Use a thin spatula as needed to scrape down the sides.
5. Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
6. Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of
the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
7. Bake the cake for 4555 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5-10
minutes. Then serve warm with your favorite coffee or tea. Makes 9 servings. Enjoy!
helpful resources
29
Everyday Grain-Free Baking Cookbook
Free Grain-Free Recipes & Meal Plans
100+ Recipes! From breads,

biscuits and muffins to savory
snacks and decadent treats,
youll find more than 100
irresistible recipes, step-by-step instructions, beautiful color photographs and helpful tips & tidbits
to make all of your GF baking adventures a delicious success!
By opting to become a
subscriber, every Friday morning youll receive my exclusive email
newsletter. Each issue includes my free weekly grain-free meal plan
kit with links to each of the healthy & delicious recipes featured, as
well as a weekly shopping list and prep day task recommendations
that make putting the meals together a snap!
Selected as one of the

Top Must-Have Cookbooks
for 2015 by Clean Eating
Magazine, my newest
published cookbook,
Everyday Grain-Free Baking,
will provide you with even
more recipes and strategies for
grain-free baking success.
Click here to get a SNEAK PEEK of Everyday Grain-Free Baking!
About the Author
If youve enjoyed the

grain-free recipes in this
helpful eBook, then Id
like to invite you to take
advantage of the wealth
of free grain-free recipes,
meal plans and healthy
living resources that I
provide to subscribers of
The Nourishing Home.
Click here to subscribe to The Nourishing Home Newsletter.
Kelly Smith recently released her first published cookbook, Everyday Grain-Free Baking and is the author
of the popular grain-free lifestyle blog, The Nourishing Home. After struggling with several autoimmunerelated health issues, Kelly turned to an unprocessed, gluten-free, grain-free diet for relief from chronic
pain and digestive issues. As a result, she discovered improved health and wellness, and is now on a
mission to transform everyday familiar favorites into nourishing grain-free meals the whole family will
love, whether theyre living grain-free or not.

7 Steps To Better Grain-Free Baking

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7 simple steps to

Better Grain - Free Baking

Master the art of grain-free baking in seven simple lessons

Author of Everyday Grain-Free Baking

Step Four: Perfect Pies

Getting Ready to Bake

Step Five: Classic Cookies

Step One: Grain-Free Baking Basics

Step Six: Baking Brownies

Rediscover the Joy of Baking . . . . . . . . . . . . . . . . . . . . . . .3

Step Two: Baking Quick Breads

Quick Bread Baking Basics . . . . . . . . . . . . . . . . . . . . . . . . .11

Step Three: Biscuits & Scones

Biscuit & Scone Baking Basics . . . . . . . . . . . . . . . . . . . . . .14

Perfect Piecrust Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Step Seven: Cakes & Cupcakes

Cake Baking Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Everyday Grain-Free Baking Cookbook . . . . . . . . . . . . . .29

7 Simple Steps to Better Grain-Free Baking

Copyright 2015 by Kelly Smith, The Nourishing Home

Rediscover the Joy of Baking!

Living gluten-free or grain-free doesnt mean you have to sacrifice your

My heart in writing this book and my popular published cookbook,

Why Bake Grain-Free?

Whether youre gluten-free, grain-free, or simply want to reduce your

Ingredients & Icons

As youll soon discover, this easy-to-use baking book is compatible with

getting ready to bake

Grain-Free Pantry Essentials

By stocking your pantry with these 12 simple grain-free baking

For information on where to find these grain-free baking staples and

Helpful Baking Tools

9x9-inch Baking Dish

For information on the exact bakeware products I use, be sure to

Maximizing Your Success

Whether you want to learn to bake grain-free breads & biscuits,

1. Follow the recipe. I repeat ... follow the recipe!

2. Use the Right Ingredients & Tools for the Job

3. Fluff, Scoop, and Sweep

Similarly, preheating your oven is a crucial step in baking success. Its

More GF Baking Tips! Just a Click Away!

1. grain-free baking basics

Almond Flour 101

Blanched almond flour is my personal favorite for making grain-free

What is Blanched Almond Flour?

How to Bake with Blanched Almond Flour

Theres a reason why blanched almond flour is a favorite among

minutes before transferring it to a wire rack to finish cooling. Allowing

In a nutshell, blanched almond flour is a nutritious grain-free flour thats

Coconut Flour 101

What is Coconut Flour?

How to Bake with Coconut Flour

using reliable recipes from experienced grain-free bakers, such as the

Where to Purchase Grain-Free Flour

How to Store Grain-Free Flour

Once you open a package of grain-free flour, consider storing a one- to

Tips for Storing Grain-Free Baked Goods

Scones: Wrap each scone in plastic wrap. Place in a large ziplock-style

Put Your Skills to Work

almond flour fruit muffins

2 1/4 cups blanched almond flour

coconut flour fruit muffins

1/2 cup coconut flour