Cake Pops

After enjoying some, I set aside the rest to indulge on my birthday the next day. My 8 1/2-year-old PoPPed them all into his mouth, and I was barely able to rescue one for myself. Laughing and crying. Here’s the simplest sugar-free version I came up with.

6 oz. coconut flour
6 oz. gluten-free oat flour
touch of sea salt
1/2 t stevia powder

2 large mashed organic bananas
3/4 t rice bran oil or oil of choice (ghee works well if you do dairy)

chocolate almond butter
lollipop sticks

50 minutes
245 degrees

I ground the oats in the blender. Mix the dry and wet ingredients separately (holding off on the almond butter) before combining to get the dough texture of soft ice cream. Shape into 1-inch balls about the width of a U.S. quarter and place them on parchment paper. I baked on low to preserve nutrients. They were nice and sweet. When they’re five, ten minutes out of the oven and moist, you can insert the sticks and gently frost them with the almond butter using a spoon. This is the butter I used. Using a little more oats than coconut flour will help glue the sticks into the cake, though the 1:1 ratio is fine. Yields 20 pops.

Easy Cornbread Balls

Baked goods aggravate colds and upper respiratory issues but these guys actually clear up sinuses and aide breathing. Likely thanks to the sprouted flour and the fact that these are not glutinous. They are biscuit texture.

1/2 cup organic corn flour
1/2 cup organic sprouted brown rice flour
1/4 tsp sea salt

2 T (sorghum) syrup
1 T (rice bran) oil
1 egg yolk
1/4-1/3 cup water

25 minutes
330 degrees

These flours produce yummies that are crumbly so I use the egg yolk to hold them together. I am partial to yolk over the white because the latter is very hard on the liver. You know how easily fried egg white scrapes off a stainless skillet? Visualize how stubbornly it will stick to your liver. Sorghum syrup is sweeter than rice. The salt balances the sweetness and alkalizes grains which are acidic.

On baking soda and baking powder: They are “both chemicals which deplete baked goods of the B vitamins thiamine and folic acid. These compounds also create a kind of alkalinity in the body that eradicates vitamin C.” Pitchford in Healing with Whole Foods, pg. 206. I know! It is difficult to leaven flour without yeast or baking soda. The way my son wolfs down whatever we pull out of the oven tells me taste and texture satisfy plenty.

Mix the wet and dry ingredients separately before combining. Start carefully with less water than more for dough that is not runny. Roll with palms about 1″ inch thick or the size of a U.S. quarter. Yields about 13.