Coconut Flour Bread

This is a tasty, gluten-free, paleo-friendly recipe for coconut flour bread that is ideal for people on a paleo diet. It's delicious as a snack or an addition to breakfast because it's moist and mildly sweet.

Ingredients:

• 1/2 cup coconut flour
• 6 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup for sweetness
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp apple cider vinegar

Instructions:

Preheat your oven to 350F 175C

Grease a loaf pan with coconut oil or use parchment paper for easy removal

In a mixing bowl, whisk together the coconut flour, baking soda, and salt

In a separate bowl, beat the eggs, then add in the melted coconut oil, honey or maple syrup, and apple cider vinegar

Mix well

Pour the wet mixture into the dry mixture and stir until you have a smooth batter

Transfer the batter into the greased loaf pan and smooth the top with a spatula

Bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean when inserted into the center

Allow the bread to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack

Slice and enjoy!

Chocolate Chip Cookie Ice Cream Bars

These Chocolate Chip Cookie Ice Cream Bars combine the classic flavors of chocolate chip cookies and vanilla ice cream into a delicious frozen treat. Perfect for satisfying your sweet tooth on a hot day!

Ingredients:

• 1 cup chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 quart vanilla ice cream

Instructions:

Warm the oven up to 175F 350C

A 9x13-inch baking pan should be greased

Melt the chocolate chips and butter together in a bowl that can go in the microwave

Stir the mixture until it is smooth

Allow to cool a bit

In a different bowl, mix the egg, vanilla extract, and sugars until they are smooth

Slowly add the melted chocolate mixture to the sugar mixture while stirring all the time

Mix the flour, baking soda, and salt together in a different bowl

Slowly add to the chocolate mixture and mix until a dough forms

Fill the baking pan with half of the dough and press it into the bottom

For 12 to 15 minutes, or until just barely golden

Allow the cookie layer to cool all the way down

On top of the cooled cookie layer, spread vanilla ice cream that has been softened

Lightly press the rest of the dough crumbles on top of the ice cream layer

It will take about 4 hours or overnight for the food to get firm after being frozen

Cut into bars and serve once it's hard

Espresso Banana Muffins + Chocolate Espresso Glaze

These Espresso Banana Muffins with Chocolate Espresso Glaze taste great because they have a strong coffee flavor, sweet bananas, and rich chocolate. These are great for a treat in the morning or as a snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup brewed espresso, cooled
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• For the Chocolate Espresso Glaze:
• 1/2 cup semisweet chocolate chips
• 2 tablespoons brewed espresso, cooled
• 1/4 cup powdered sugar
• 1/4 teaspoon instant espresso powder optional, for extra coffee flavor

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Put the mashed bananas, brewed coffee, vegetable oil, granulated sugar, egg, and vanilla extract in a mixing bowl

Mix everything together well

Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones while stirring them together

The semisweet chocolate chips should be carefully mixed in

Around two thirds of the way full, put batter into each muffin tin

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Melt the semisweet chocolate chips in the microwave for 20 seconds at a time, stirring between each time until the mixture is smooth

While the muffins cool, make the Chocolate Espresso Glaze

Add the sugar, instant espresso powder, and brewed coffee and mix until the glaze is smooth and shiny

Add the glaze to the muffins after they have cooled

Have fun with your tasty Chocolate Espresso Glazed Espresso Banana Muffins!

Penne With Braised Short Ribs

This hearty and comforting dish features tender braised short ribs in a rich tomato and red wine sauce served over al dente penne pasta. Perfect for a cozy family dinner or entertaining guests.

Ingredients:

• 2 lbs beef short ribs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup red wine
• 2 cups beef broth
• 1 can 14 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lb penne pasta
• Grated Parmesan cheese, for serving

Instructions:

Season short ribs with salt and pepper

Heat olive oil in a large pot over medium-high heat

Sear short ribs until browned on all sides

Remove and set aside

In the same pot, add onion, garlic, carrot, and celery

Cook until softened, about 5 minutes

Return short ribs to the pot

Pour in red wine, beef broth, diced tomatoes, thyme, and rosemary

Bring to a boil

Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone

While the ribs are braising, cook penne pasta according to package instructions until al dente

Drain and set aside

Once the ribs are done, remove them from the pot and shred the meat using two forks

Discard bones and any excess fat

Return shredded meat to the pot with the sauce

Serve the braised short rib sauce over cooked penne pasta

Garnish with grated Parmesan cheese before serving