Bread Balls

We brushed garlic butter on these.

I recently posted pictures of Bread Balls on my personal Instagram page as well as my personal Facebook page and I had a number of people ask for the recipe. When I went to find the original link of where I found the recipe, it said the website was no longer active; therefore, the recipe is no longer available on the web. So, I decided to share the recipe here as it is one that we share often with other people.

The author of the original recipe is Linda Etherton. I will share her recipe below, but please note, that we have used it with different kinds of milk. We have used canned coconut milk, raw goat milk, raw cow milk, and even almond milk. We did have someone make them for us who used the fresh coconut milk that Linda mentioned she used as well. No matter what type of milk we have used, they have always turned out. Sometimes we will brush them with garlic butter for a different taste.

We also use this recipe for a pizza crust base-just spread out in baking sheet that has sides. One recipe fills a 11x15 baking sheet. We then bake for 15 minutes, top with sauce and toppings and then put back in the oven for 5-10 minutes. We have discovered that if it is baked on the bottom shelf, it will get crispier which some of like better and some like it softer as when it is baked on the top shelf.

Bread Balls

1/2 cup melted coconut oil or cooking oil of choice
2/3 cup coconut milk (Linda used So Delicious Unsweetened)
1 tsp salt
2 1/4 cups tapioca starch or flour
2 large eggs, lightly beaten
1/4 cup nutritional yeast

Place the tapioca starch in a large mixing bowl.

In a small saucepan, heat the oil, milk, and salt until it just starts to boil and white foam appears on top.

Immediately pour over the tapioca starch and mix with a wooden spoon (we also sometimes use a rubber spatula). Let rest about 15 minutes.

Stir in the eggs and nutritional yeast.

Drop tablespoons of dough, forming rounded mounds, on a lightly greased cookie sheet. (We usually use a cookie or muffin scoop).

Bake at 350 degrees for 15-20 minutes. The outsides will look dry and cracked.

Remove to a bread basket and serve.


After typing this all up, I decided to try once again searching for the original recipe and discovered that if I went to her website and then searched for the recipe, I could find it, even though the link I had saved before wasn't working. Linda blogs at Gluten Free Homemaker.

Maple Coffee Cake

I have a recipe that I have used for years--Economical Coffee Cake. I've used it for so long that I don't even remember where I originally got the recipe. I have adapted it every time we have had a change in diet. First I changed it to use spelt flour, then to gluten free flour, and now to grain free. I've also used a few different types of sweetener and usually changed the butter to coconut oil.

The latest change was to using maple syrup as the sweetener and then we also serve it in a bowl with a little more syrup drizzled on top and some milk.

The latest changes have received the most praise from the family. In the past, they ate it, but it wasn't something they requested. They actually request it now!

Maple Coffee Cake

1 1/2 cups maple syrup

1/2 cup coconut oil

3 eggs

1 cup milk (or whey)

2 1/2 cups garbanzo bean flour

1/2 cup tapioca flour or arrowroot powder

1/2 tbsp xanthan gum

4 tsp baking powder

1 tsp salt

Mix the coconut oil and maple syrup as best possible. Add egg and milk. Add the remaining ingredients and stir well. Pour into a 9x13 pan (stoneware works best). Bake at 375 for approximately 40 minutes.

Healthy Cookie Dough

dark chocolate w/coconut & coconut sugar

A few weeks ago I came across a pin for grain free, egg free, dairy free dark chocolate cookie dough. Of course, I had to check it out!

It uses maple syrup as a sweetener so I knew I had to change that, but other than that, it sounded good.

I made it the first time using 1/3 cup coconut sugar (the only sweetener I can use while I'm nursing this time around). It was a little sweet so I have since switched to using a little less than a 1/4 cup. I also added a dash of vanilla.

I decided to experiment a little more with the recipe.

lemon cookie dough w/coconut sugar

I now sometimes make it without the cocoa and instead use a few drops of Young Living Lemon Essential oil to make a lemon cookie dough.

I have also put in a few tablespoons of unsweetened, shredded coconut to the chocolate and I'm sure it would be tasty added to the lemon cookie dough as well. I will probably continue to experiment.

I figure that once my little one is done nursing, I will continue to make this but switch to stevia as my sweetener so it will be Trim Healthy Mama approved.

I love how quick and simple it is to make and it gives protein as well as a sweet treat.

Any suggestions on flavors I should try?