Buckwheat/Coconut Flour mix

This flour blend is good for cakes and cupcakes, but you’ll need to experiment with how much fluid to add because the coconut will take a lot more liquid than any of the other flours I have worked with.  If you have a recipe that just seems too wet or oily and you just can’t seem to get the finished product to be right, give this a try.


Buckwheat/Coconut Flour Mix

400 g Light Acadian Buckwheat Flour

200 g Coconut Flour

100 g Tapioca Starch/Flour

80 g Potato Starch



Starlight Vanilla Cupcakes

This is my most requested recipe. It has become our go-to for birthday parties and nobody can believe it is gluten-free, let alone grain-free!!  Full disclosure, I started with the traditional Betty Crocker recipe and tweaked it until it was right.


Starlight Vanilla Cupcakes

122 g Buckwheat/Coconut Flour Mix

2 tsp cream of tartar

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp xanthan gum

1/2 cup beet sugar

1 large egg yolk

1/2 tsp vanilla

27 g coconut oil, melted

1 cup milk

1 large egg white, beaten until stiff


Preheat oven to 350 deg F.  Line 10 muffin cups.  Combine dry ingredients and set aside.  In large mixing bowl, cream together sugar, yolk, vanilla.  Add coconut oil and beat until mixture is homogeneous.  Add dry ingredients and milk.  Mix on low with hand-mixer on low for 10 seconds, increase speed and mix on high for 1 minute.  Fold in egg whites.  Fill 10 muffin cups and bake for 22 minutes.


For cake:

Grease and dust with buckwheat flour two 9″ round pans and line with parchment paper.  Double all ingredients and mixing time.  Divide cake batter into both cake pans. Bake for 33 minutes.

Breakfast Biscuits

We love biscuits.  I especially love quick and easy breakfast biscuits.  I tried so many iterations of every biscuit recipe I could find (or invent) and every try was disappointing.  Finally, I went back to basics and did some slight alterations to my pre-grain-free days biscuit recipe with a simplified flour mix and – viola – we finally had breakfast biscuits!


Breakfast Biscuits

61 g Almond Meal

62g Light Acadian Buckwheat Flour

1 Tbsp Flaxseed Meal

1 tsp cream of tartar

1 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

28 g coconut oil, melted

1/4 cup milk

2 Tbsp maple syrup


Preheat oven to 475 deg F

Combine dry ingredients in a small mixing bowl and set aside.  Combine milk and syrup.  Working quickly, stir coconut oil into milk & syrup with a fork and then pour mixture into dry ingredients, then mix well with the fork until dough forms.  Using fork, shape dough into ball.  Pour about 2 tablespoons of buckwheat flour on top of dough ball.  Roll ball in the dough by shaking the bowl until dough is covered in flour.  Cut into 6 to 8 pieces, roll in excess dough.  Bake on parchment lined baking sheet for 5 min. Turn off oven, but do not open oven door.  After 10 minutes, remove from oven and enjoy with jam, syrup, honey, or even plain.

Slow Cooker “Baked” Beans

Being New Englanders, we love baked beans.  Unfortunately, everyone I know uses molasses in their baked beans and that makes my daughter sick very quickly.  Since I knew that originally baked beans were made with maple syrup by the local Native Americans, I figured I could come up with a recipe that used that as my sweetener and would satisfy our desire to return this staple to our diet.  Here you have the results of my efforts and, if I do say so myself, they are pretty good.  I hope you enjoy!


Slow Cooker “Baked” Beans

Starting the night before you want to eat the beans:

Take 3 to 4 slices of bacon and cut them into small pieces

Line the bottom of the slow cooker with the diced bacon

Sprinkle the following on top of the bacon:

          2 Tbsp dried chopped onion

          1 ½ tsp dry mustard

          1 tsp fine sea salt

          1/8 tsp ground black pepper

Add 3 cups dry Yellow Eye beans (or other beans of choice) to the slow cooker

Pour 3 cups water over the beans

Combine 1 cup real maple syrup with 3 more cups water

Add this mixture to the slow cooker

Turn slow cooker to high and bring it to a boil

Reduce heat to low

In the morning, stir the beans well one time, cover and continue to cook on low until lunch or supper

Serve with hot dogs (I use Hebrew National because they do not have any corn), coleslaw and biscuits

Chia Jam

When we had to give up store-bought jam, breakfast became a little sad.  I tried a few “refrigerator jam” recipes and then I saw a recipe for chia jam on the back of the bag of Bob’s Red Mill Chia Seeds I had picked up (thinking I might do something with them).  I took that recipe, played with it a bit, and came up with an easy, delicious jam.


Chia Jam

1 apple, peeled and chopped

1 cup frozen berries of choice

63 g (3 Tbsp) honey

2 Tbsp chia seeds


Combine all ingredients in order listed in a small saucepan.  Heat over medium heat while stirring constantly until bubbling.  Reduce heat and simmer until apples are soft and mixture is very thick.  Remove from heat and allow to cool for a few minutes.  Using an immersion blender, mix until jam is smooth.  Pour into a jar and refrigerate.  The original recipe said it would keep for ~10 days, but it never lasts that long in our house!

New and Improved Pancakes

Since ditching the grains, I have not been exactly thrilled with any of the pancakes I have made.  My family, being the troopers they are, said they were fine – but I think they were just happy to have something to cover in syrup…

Anyway, I’m happy to say that I finally have a pancake recipe that meets all my requirements for good pancakes.  They are light, fluffy, and brown nicely.  I hope you enjoy them as much as we do.


Buckwheat / Almond Pancakes

184 g Buckwheat / Almond Flour

1/2 Tbsp cream of tartar

3/4 tsp baking soda

1/2 tsp plain salt

1 cup milk

3 Tbsp canola oil

2 eggs, separated


Combine dry ingredients in a medium mixing bowl.  Combine milk, oil, and egg yolks then stir into the dry ingredients with a whisk.

Heat a griddle to 350 deg F.

Whip the egg whites until they are stiff and stir into the batter.

Pour batter onto hot, lightly oiled griddle.  Cook for 2-3 min or until edges start to set.  Flip and cook additional 2-3 min.  Remove and enjoy with real maple syrup, chia jam, or honey.

For waffles: Add 1/4 tsp xanthan gum to dry ingredients and double the oil.

Buckwheat/Almond Flour

I’ve been wanting a new all-purpose flour for a while. The one I’ve been using works great for things that you put a lot of energy into, like bread, but not so much for things like pancakes or biscuits.  I was also looking to increase the healthfulness of the flour mix.  One day I took a stab in the dark and came up with this mix and – insert picture of angels singing here 🙂 – it was good!!


Buckwheat/Almond Flour Mix

400 g Light Acadian Buckwheat Flour

200 g Almond Meal Flour (finely ground)

100 g Tapioca Starch/Flour

80 g Potato Starch


Combine all ingredients into a food processor or the mixing bowl of your Ninja with the processor blade installed.  Mix until homogeneous to avoid almond clumps in your final product.


This mix calculates to be 122.5 g per cup, but I find that with some recipes I need to add a bit more.  I am finding that xanthan gum is less necessary with this mix and can be left out of some recipes entirely.