I’m sure most of you know Kelly from The Spunky Coconut.
I thought it would be fun to adopt Kelly for this month’s Adopt a Gluten-Free Blogger, hosted by Sea from the Book of Yum. I knew it would be the perfect opportunity to try out some of Kelly’s other recipes (we’ve made her cashew cream cheese many times) from her amazing blog The Spunky Coconut.
Kelly’s a published cookbook author, regular blogger, an artist, and most importantly a dedicated Mom! Everything she does is for her cute little girls. Kelly is very open and honest about her life; it’s easy to feel like you know her even if you’ve never met her!
Kelly dreams of owning a gluten-free bed and breakfast one day, and I’m quite sure her dream will come true. Can you imagine? My family and I would DEFINITELY be there. I think Kelly would be a fantastic host and I know my family would eat better than ever!
So what did I make?
I first tried Kelly’s cashew sour cream or cream cheese recipe months ago. It was my first nut-soaking experience, I didn’t even know it was possible to replace cheese with nut cheese!
We’ve used Kelly’s recipe MANY times since then. We like to make it when we have bean burritos and when I make sweet potatoes.
I’ve also adapted Kelly’s cashew cream cheese recipe to make a sweet cashew cream for baking and frosting.
I’ve been sick lately but I’m finally feeling better so I thought I could treat us to some brownies. Kelly’s blog has a number of egg-free recipes so I checked them out and found TWO brownie recipes.
I decided to make her egg-free grain-free brownie recipe and I am glad we did. Callum tried these right out of the oven and then asked for seconds. This is huge as he is a very picky consumer of dessert (unless it’s cupcakes or ice cream). They’re not overly sweet and have the perfect amount of chocolate. I used raw cocao powder and maple syrup instead of stevia (I’m not on the stevia train just yet). I also sprinkled them with some Enjoy Life chocolate chips as Kelly suggests in her post.
The last recipe I tried from Kelly’s blog was her egg-free and casein-free biscuits .
We make soup at least once a week and Callum always asks for buns or cornbread. When I saw Kelly had a recipe for dairy-free, egg-free biscuits I knew I had to try them. And they’re made with beans! I’ve never baked with beans before. They were a hit. The kids loved them smothered in almond butter and strawberry jam (see picture). Pete and I liked them with a swipe of coconut butter.
Kelly has quite a few recipes that I’d still like to try (like her second egg-free brownie recipe), but what I’d really like to get my hands on is her cookbook!
Kelly also has a second blog called the Spunky Family Journal which is where you’ll find more about her family and their day-to-day life. You can check out some of her artwork there too.
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