Archives for July 2014


I wasn’t even sure what to call this stuff.

I’m totally out of my element.

I wanted pound cake, but I wanted crispy edges on my bread.

Can you tell I’m an “end-crust” type of person?

Oh, so totally.

Oh, and I will take my toast burnt, please, thank you. ๐Ÿ™‚

So people…this is what you get when my mind goes wild.


Coconut butter…


quick bread.


It’s got a thick, cake-like center


with a super crispy exterior.


Mamma Mia!


You know I glazed it with some extra melted coconut butter.


It’s cake


it’s bread.


It’s a contradiction.


It’s glorious in the way it breaks all the rules.


But it’s totally okay to break the rules sometimes.


Did I mention this stuff is paleo?


You could totally break the rules even further and ya know…


make french toast with this bread/cake.


Then we’d be super fancy. ๐Ÿ˜‰

Glazed Coconut Quick Bread
Recipe type: Bread/Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Thick, melt in your mouth cake-like coconut butter bread w/ a crispy exterior. Gluten-free, nut-free, paleo.
  • 1 c. of slightly melted coconut butter, plus more for drizzling
  • 5 large eggs, at room temperature
  • 1 c. coconut sugar
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. baking powder
  1. Preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray.
  2. In a large mixing bowl, combine the coconut butter, eggs, coconut sugar, and vanilla until smooth.
  3. Stir in the coconut flour and baking powder.
  4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  5. Let the bread cool completely, transfer to a cutting board, glaze the bread with melted coconut butter and slice into thick cut slices.
  6. Enjoy w/ a large glass of coconut milk!




Let me tell you what happened last Friday.

Well, all week I had been baking/cooking when I got home in the afternoons and trying* to brush up on my photography skills but seriously…I just ended up on the floor, spatula in one hand, camera in the other, basically having an anxiety attack.

So, I took a deep breath and said, next week…next week I will write posts and chat it up with y’all.

Oh, and then last Friday happened where I lost my mind and forgot that it was my 4-year BLOG ANNIVERSARY!

I can’t believe it’s been 4 years!


If you don’t know my story, my baby seester and I had moved in together while we were both at college.

My seester studied abroad one summer in Belgium and came back sick as a dog.

Living off of a diet of belgium waffles, nutella, and whipped cream didn’t seem to rock her world in the stomach department if you know what I’m saying.

After rounds of testing, she was diagnosed with celiac disease.

Our reaction was pretty much “what the? is celiac disease?”

Growing up in an Italian family where bread and pasta are religious artifacts, we knew this was not going to be a walk in the park.

So, I got in the kitchen and started to learn about gluten-free cooking and baking.

Being busy college students, it was tough to always have time to cook and bake, especially when you are buried under term papers.

So, I started this blog, to chronicle my journey with my seester as we cooked/baked gluten-free.

At the same time, I learned more about myself than I remotely anticipated.

Mangia has truly become a place where I have developed a voice, a self-confident one at that.

It is my home.

It is where I come to share my recipes, thoughts, ramblings, mental breakdowns, pet peeves, and all of the above with all of you, my beautiful, awesome, internet friends.

My goal is that Mangia will continue to be a where you feel at home, a warm, friendly, environment, where you can come to drink a cup of coffee, chat with me, and leave with a delicious recipe.

The more people I can reach, the better.

Let’s have breakfast together this morning.

It’s all about the seeds today.


Because today, we are making paleo granola.


With coconut too!


I’m straight up tossing this with tahini and melted coconut butter.


Oh, and maple syrup.




this stuff is legit!


Crispy seeds, toasted coconut flakes, a pinch of salt, and oh the tahini, coconut butter, maple syrup smash-bang…


it’s pretty much out of this world.


Plus, these babies like to clump together after cooling, making little clusters of crunchy heaven.


This recipe creates baller status.


Believe me…

that is a title you want and need. ๐Ÿ˜‰

5.0 from 2 reviews
Seeded Coconut Tahini Clusters
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
4 types of seeds + coconut flakes, tossed with tahini, coconut butter, and maple syrup for the perfect crunchy granola clusters, without oats! Gluten-free, nut-free, grain-free, paleo, vegan. Eat as a snack or with breakfast over yogurt, fruit, or your favorite dairy-free milk.
  • ½ c. raw sunflower seeds
  • ½ c. raw pepita seeds
  • ½ c. raw sesame seeds
  • ¼ c. chia seeds
  • 1 c. unsweetened, coconut flakes
  • 1 t. ground cinnamon
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • 1 T. melted coconut butter
  • 1 T. tahini
  • ¼ c. pure maple syrup
  1. Preheat the oven to 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine all of the ingredients, mixing until everything is evenly coated.
  4. Spread the mixture out evenly onto the prepared baking sheet.
  5. Bake for 20-25 minutes, tossing the mixture every 5 minutes, to avoid burning.
  6. Cool the granola completely before removing.
  7. Store in a glass or airtight container/jar.


Secret Recipe Club.

Yo, it’s Monday…roll out people.

Let’s start this week off with a Secret Recipe Club sesh.

It’s going to blow your mind.

This week’s secret recipe comes from Amy, the baker/cook/mom/wife extraordinaire behind the blog, Savvy Kitchen.

Amy is Italian…I’m Italian…she automatically won my heart and gets 1010101028347382 points in my book!

Her mother inspired her to cook at a young age and Amy is now throwing it down in the kitchen for all of her family and friends.

Like me, she comes from a huge Italian family, where the kitchen is the most important room in the house.

I know first hand that the kitchen is the end all and be all in the family, it is where all members of the family join together to share food, fun, and good conversation.

Amy holds true to her Italian roots with recipes like Arancini, Caprese Pizza, and Pasta Carbonara.

Y’all…you know what I had my heart set on…desserts ๐Ÿ™‚

Soooooo, I just HADDDDD to make Amy’s Chocolate Chip Blondies.

I mean, c’mon…how could you pass them up?

You know I went and put my own spin on things with this recipe.

Chelsy made it paleo.

Instead of butter I used melted coconut butter.


I also used a combination of coconut sugar and maple syrup to keep these babies refined sugar-free.


Lastly, I replaced the regular flour with coconut flour…which can be kind of tricky because coconut flour is super absorbent and you need waaaaaay less than regular flour.


Everything went easy peasy…thankfully ๐Ÿ™‚


Y’all…I’m totally speechless.


These chocolate chip blondies are dangerous.


They are super moist, yet rich, and ohhhhh my gosh the ooey, gooey, melted chocolate chips make the bar.


Oh, and basically, it’s like eating a square of chocolate chip cake.


Oh, and you won’t feel guilty…because it’s just a square, not a slice.


So, these are pretty much calorie-free.


Feel free to start that diet this week.



5.0 from 2 reviews
Chocolate Chip Blondies
Recipe type: Dessert, Bars
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
Everything you ever wanted in a soft, gooey, blondie stuffed with gooey, chocolate chips. Gluten-free, paleo, refined sugar-free, nut-free! Recipe adapted from Savvy Kitchen.
  • ¾ c. coconut sugar
  • 2 T. pure maple syrup
  • ½ c. melted coconut butter
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • 3 T. full-fat coconut milk
  • ¼ c. + 2 T. coconut flour
  • ½ t. baking powder
  • ½ t. salt
  • 1 c. semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the sugar, maple syrup, coconut butter, eggs, vanilla, and coconut milk until smooth.
  3. Stir in the coconut flour, baking powder, and salt.
  4. Fold in the chocolate chips.
  5. Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool before cutting into squares.
  7. Serve with a large glass of cold milk!


Outrageous Cake

Y’all…i’m in deep.

I mean, who am I?

I have just been creating stuff right and left here on the blog.

I’m pretty sure I pull these things out of nowhere.

On another note, let’s talk about fasting for a second.

On Monday, I had a client tell me that he couldn’t exercise because he was fasting for 6 weeks.

This is apart of his religious belief.

When I asked him what the “fasting” regulations were he told me that he could only eat and drink before sunrise, and after sunset…for the next 6 weeks.

My first thought was…I’d freaking die!

My second thought was…what? No water! I’d pass out!

ESPECIALLY in this Houston heat.

I then proceeded to tell him how my parents tried to get me to go to an overnight fasting social when I was in the fifth grade at my local Catholic church.

Ya, that didn’t happen…sweet talked my way out of that one.

How could I possibly not eat for 12 hours?

Are you kidding me?

No board game or sleepover with my friends would keep me out of the cookie jar.

I’m pretty much a model Catholic.

Anyway, I comend my clients effort in sticking to his religious rituals.

However, the only thing I could think about is what I would eat after the fast was completely over.

Oh, and maybe I just might make this for my client once his fast is over.

Y’all…my dad says this cake is outrageously delicious.


Remember those Tahini Honey Roasted Cashews I made on Monday?

Ya…well, I pulverized them into a Tahini Honey Roasted CASHEW BUTTER!


Then I added toasted coconut + sweet banana and made this crazy a** cake.


This stuff is super gooey…almost like a gooey butter cake.


But it’s completely butter-less & flour-less…say what?


Oh, and it has additional chopped up tahini honey roasted cashews inside of it.


Plus, since we are calling it a cake…I had to make a maple cashew butter glaze for it…duh.


I win!



Toasted Coconut Cashew Banana Cake
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A melt in your mouth banana cake made with creamy homemade tahini roasted cashew butter, sweet, ripe bananas, and toasted coconut flakes. Chock full of extra roasted cashews and topped off w/ a maple cashew butter glaze.
  • For the cake:
  • 2 c. tahini honey roasted cashews (see my recipe index or the link in the text above)
  • 2 large, very ripe bananas, mashed
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 2 T. pure maple syrup
  • ½ t. baking soda
  • 1 t. apple cider vinegar
  • 1 c. unsweetened, flaked coconut, toasted
  • ½ c. tahini honey roasted cashews
  • For the glaze:
  • ¼ c. tahini roasted cashew butter, see below
  • ¼ c. pure maple syrup
  • 2 T. coconut milk
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 baking dish w/ cooking spray.
  2. In a large food processor, process the cashews until a creamy, smooth cashew butter forms, about 5-10 minutes, scrape down the sides of the bowl as you go.
  3. Take 1 c. of that cashew butter (save the leftover for the glaze) and place it in a large mixing bowl along with the bananas, eggs, vanilla, maple syrup, baking soda, and apple cider vinegar.
  4. Mix until smooth.
  5. Fold in the toasted coconut and cashews.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let cool completely, cut into squares and drizzle with the glaze.
  8. For the glaze, place all of the ingredients in a small mixing bowl and whisk until smooth.
  9. Drizzle over the cake squares.


Out of my Mind

Sometimes i’m pretty sure that i have lost my mind.

Like when I’m in the midst of taking photos for the blog and then I delete some pretty important step-by-step recipe photos that I needed for today.

Yep, that’s me.

So, today all I have is the end product photos for you.

And I had some really mouth watering photos of me pouring tahini, maple syrup, and honey all over some cashews.

But, these pics will just have to suffice. ๐Ÿ™‚

Because let me tell you….you need this recipe.

I don’t know why I hadn’t thought of using tahini before on roasted nuts.

Tahini…a.k.a. sesame seed butter is basically my life. I use it to make dressings, drizzle it over fresh vegetables, and I’ve even used it to make cookies and muffins.


Now, I’ve figured out a way to incorporate it into these honey roasted cashews.

It’s like using oil, but instead, you’re using tahini.

Because you are awesome like that.


Warning: this stuff is highly addicting.


Sweet, nutty, crunchy,


crispy, & salty.


Pretty much the perfect combination of all things delicious. ๐Ÿ™‚


Tahini Honey Roasted Cashews
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
Cashews, roasted in creamy, tahini, tossed in maple syrup, honey, and finished off with sea salt, cinnamon, and coconut sugar. Gluten-free, paleo.
  • 2.5 c. raw, unsalted cashews
  • 2 T. pure honey
  • 1.5 T. pure maple syrup
  • 1.5 T. tahini
  • 1 t. salt
  • 1 t. pure vanilla extract
  • ¼ t. ground cinnamon
  • 2 T. coconut sugar
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the cashews in a large mixing bowl.
  3. Place the honey, maple syrup, tahini, salt, vanilla, and cinnamon over the cashews and mix until all of the cashews are evenly coated.
  4. Spread the cashews evenly on the prepared baking sheet.
  5. Bake for 6 minutes, then remove, the pan, rotate, and bake for an additional 6 minutes.
  6. Remove from the oven, place in a clean mixing bowl, toss with the coconut sugar and let cool completely.
  7. Store in glass jars once completely cooled.