Tag Archives: refined sugar free

  1. Cocoa Dusted Macadamia Nuts – Gluten-free, Vegan + Refined Sugar-free

    Cocoa Dusted Macadamia Nuts - Gluten-free, Vegan + Refined Sugar-free

    A few months back, I was lucky enough to have a very sweet and lovely Tasty Yummies reader, Rina, offer to send me some of the beautiful macadamia nuts she and her family grow here in California. Their company is called CaliMac Nut Company. I obviously said ‘yes!’ Macadamia nuts are something I don’t often splurge on at the store.

    First, I used some to make the crust on my 4th of July Vegan “Cheesecake” and then I struggled to decide what to do with what remained. I didn’t want to waste them and just use in any ‘ol boring recipe. I wanted them to shine! I originally wanted to make a fun homemade macadamia nut version of “Nutella” with them, but to be honest I worried if it didn’t come out properly, I would be wasting so many beautiful nuts. I wanted to savor each and every one of those beauties. But I loved the idea of combing the cocoa flavor with the slightly sweetened toasted nuts. I decided on a snack that we could take on our pending road trip to San Francisco let month and enjoy easily while in the car and at our booth for the weekend. Enjoying each and every one and celebrating the lovely place and family that they came from with every bite, I love food with a story and I am always so grateful when I can know exactly where it came from and the love that went into growing it.

    Cocoa Dusted Macadamia Nuts - Gluten-free, Vegan + Refined Sugar-free

    These beautiful cocoa dusted nuts are full of so much flavor! They have a wonderful roasty crunch, a subtle sweetness from the maple and the cocoa gives a nice punch of rich, earthy flavor. I like that they aren’t overly sweet, so the flavor of the nuts aren’t overpowered and I really enjoy that you get the flavor of the sea salt, which I personally find compliments chocolate more than almost anything. Macadamia nuts are higher in fat than many other nuts, which is why I think this recipe is a wonderful way to enjoy them. A few of these nuts are all you really need, they are rich and satisfying. Close the package up and come back to them again later. No need to consume them all at once. I do feel it is important to note, concerning the fat in macadamia nuts, between 78 to 86 percent of the fat is monounsaturated (the good for you, heart-healthy kind of fat). Monounsaturated fat helps lower cholesterol and decreases your risk of heart disease and stroke. In addition, macadamia nuts are one of the only food sources that contain palmitoleic acid (a type of monounsaturated fatty acid that may speed up fat metabolism, thus reducing the body’s ability to store fat). (SOURCE)

    Feel free to use raw cacao (which is what I did) instead of traditional cocoa. The health benefits on raw cacao are incredible and so worth it. Did you know that raw cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Additionally as we all know, cocoa in any form is great for your cardiovascular health.

    You can play with the recipe a bit and add some cayenne pepper and/or cinnamon for a fun and spicy “Mexican Hot Cocoa” twist on the recipe. And, if you can’t get macadamia nuts or you would like to use a different nut, this recipe would also be great with almonds, hazelnuts, walnuts or cashews. These would make a wonderful gift wrapped up in a cute handmade package or in a vintage canning jar. Oh gosh, is it bad that I am already thinking about edible holiday gifts?

    Thanks again Rina for sharing your delicious macadamia nuts with me. I will certainly be ordering some when the season starts back up again! I cannot wait.

    NOTE – as a dog lover who is ALWAYS obsessed with the things that are unsafe for my baby girl, it is very important for me to note that macadamia nuts are toxic to dogs, inducing a temporary yet severe weakness and other possible and very serious side effects. Keep those tasty babies high up and out of Fido’s way, please!!

    Cocoa Dusted Macadamia Nuts - Gluten-free, Vegan + Refined Sugar-free

    [print_this]Cocoa Dusted Macadamia Nuts – Gluten-free, Vegan + Refined Sugar-free

    • 2 cups raw organic macadamia nuts
    • 3 tablespoons maple syrup or honey (if possible, choose organic and/or grade B, for both)
    • 2 teaspoons sea salt
    • 3 tablespoons unsweetened cocoa powder or raw cacao powder

    Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

    In a large bowl combine macadamia nuts, maple syrup and sea salt. Use a rubber spatula to mix together, fully coating the macadamia nuts. Spread the nuts in a single layer on the parchment-lined baking sheet. Bake for 10 minutes, stirring at least twice during baking to prevent the nuts from burning.

    Remove the baking sheet from the oven. Immediately return macadamia nuts to the bowl, add cocoa powder and toss to coat, making sure the nuts are all evenly coated with the cocoa powder.
    Fully cool and store in an air tight container. [/print_this]

  2. Grain-Free Blueberry Almond Breakfast Cookies – Gluten-free + Vegan

    Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan

    After sharing just some of the many gluten-free breakfast options in my post last week, I thought it would be appropriate to create a simple breakfast recipe for this week. I know beyond those that are gluten-free, many people now follow a completely grain-free diet, as well. These cookies and many other gluten-free baked goods can be easily made with almond flour and you would never know they are grain-free. If you haven’t yet experimented with almond flour, you must. These blueberry breakfast cookies are moist and full of flavor and I love the tasty bright bursts when you bite into the blueberries, plus the flavor from the almonds — they compliment each other so well. And let’s be honest, who doesn’t love cookies for breakfast?

    Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan

    This recipe was originally shared on the Free People Blog BLDG 25 

    Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan

     

    Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan

    gluten-free, grain-free, dairy-free, vegan, paleo
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 18 -24 cookies

    Ingredients 

    • 2 cups blanched almond flour
    • ¼ teaspoon salt
    • 1 teaspoon baking soda
    • ¼ teaspoon ground cinnamon
    • ¼ cup coconut oil, ghee or butter would be great if you aren’t vegan
    • 3 tablespoons honey or maple syrup, honey will make these not vegan
    • 2 teaspoons vanilla extract
    • ½ teaspoon almond extract, optional
    • ½ cup almond slivers
    • 1 cup blueberries

    Instructions

    • Preheat oven to 350ºF. Line a baking sheet with parchment paper.
    • Combine almond flour, salt , cinnamon and baking soda in a food processor. Process until fully combined. Pulse in shortening, honey and vanilla until dough forms.
    • Remove blade from processor and gently fold in the almonds and blueberries by hand, being careful not to smash the berries.
    • Scoop dough one level tablespoon at a time onto a parchment lined baking sheet. Press the dough down gently. Bake at 350ºF for 8-10 minutes until lightly browned.
    • Cool for 15 minutes on the cookie sheet (don’t try to take them off before this, they will fall apart). Store in the refrigerator.

     

    Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan

  3. No-Bake Vegan “Cheesecake” – Gluten-free + Refined Sugar-free

    No-Bake Vegan "Cheesecake" - Gluten-free + Refined Sugar-free

    This week I thought it was appropriate to share a fun patriotic-inspired treat that you could take to any BBQ or picnic on the 4th! Not only is this dessert festive, but it is super simple to make, doesn’t require you to ever heat up the oven and it is sure to please everyone — restricted diets or not.

    No-Bake Vegan "Cheesecake" - Gluten-free + Refined Sugar-free

    Since I cut most dairy from diet last year, there are a few things I miss from time to time. A rich and creamy cheesecake is certainly one of them. This “cheesecake” has a smooth and creamy flavor, with a bright tanginess you would find in most traditional cheesecakes. The crust is super simple and compliments the filling perfectly. The best part about this crust is, besides being raw, is how super versatile it can, you can use whatever nuts you have, I went with 1 cup raw macadamia nuts and 1/2 cup raw almonds.  Plus it would be great for many other pie recipes, too. Read the rest of this entry »

  4. Creamy Chocolate (Avocado) Fudgesicles – Gluten-free, Vegan + Refined Sugar-Free

    Creamy Chocolate (Avocado) Fudgesicles - Gluten-free, Vegan + Refined Sugar-Free

    I told you guys I am on a major homemade popsicle kick lately. I have seriously been thinking of popsicle flavors at the most random times. The idea for these came to me when I threw together a quick batch of my avocado chocolate mousse the other day. As I was eating it, I was thinking how simple it was to make and how it could make the perfect rich and creamy fudgesicle. I tweaked the recipe a bit to make it work for freezing and I also decided to use some beautiful organic dates, I got from our farm share this week for sweetening. If you don’t have dates or want to skip them, just add a bit more sweetener to taste. I used a great local raw honey that I had in the pantry, if you wish for these to be vegan you can go with maple syrup, coconut nectar or you could try just using dates, too.

    There is one thing I can tell you for sure about this recipe, you will have a really hard time not wanting to just eat ALL of the pudding/popsicle mix as you are filling the molds. It is so sinfully good. Feel free to make less popsicles and eat this as is, as a pudding. It is incredible and it is addicting, you will want to make it all the time.

    Read the rest of this entry »

  5. Rose Infused Honey {Guest Post by Homegrown & Healthy}

    I am very excited to introduce you guys to Aubrey of Homegrown & Healthy today. Her site is an amazing curated collection of all that is healthy, homemade and fresh. Aubrey scours the internet to bring you healthy recipes and ideas, including her own recipes and crafts into the mix as well. If you want live healthier and be healthier without having to sacrificing your favorite foods or your budget, you have to check out her site. Today she is sharing a wonderful and simple recipe for Rose Infused Honey which couldn’t fit in more perfectly around here, since I only recently just share a recipe for homemade honey-sweetened ginger syrup. I have roses growing like crazy so I will be making this very soon, I love rose flavored soda water.

    • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

    Rose Infused Honey {Guest Post by Homegrown & Healthy}

    “I’d rather have roses on my table than diamonds on my neck.” Emma Goldman

    Roses: the iconic flower representing romance, love, beauty and appreciation. However, those beautiful, softly scented petals are for more than just show.

    Did you know that roses are edible?

    Not simply edible, but beneficial?

    Roses having a soothing property and have long been regarded as a sedative, anti depressant, and all around stress reducer. From a nutritional standpoint it’s reassuring to know that roses are high in organic acids and nutrients, offering a ton of vitamin C.

    (Of course, that doesn’t necessarily mean that you’ll want to eat every rose you come across. Especially avoid anything that comes from a florist–they cover those things in all kinds of chemicals–or eating flowers from a garden that utilizes pesticides or other chemicals. But you already know that, right?) Read the rest of this entry »

  6. Vegan Chocolate Chip Cookie Dough Popsicles – Gluten-free + Refined Sugar-Free

    Vegan Chocolate Chip Cookie Dough Popsicles - Gluten-free + Refined Sugar-Free

    If someone tells you they couldn’t devour a large amount of chocolate chip cookie dough, if given a chance, they are lying. There is no way around it. It has to be some of the yummiest stuff that man has ever created. So how about some summer-ready chocolate chip cookie dough, without the flour or raw eggs, the heat of the oven and the mess in the kitchen?

    A week or two ago a vegan friend of mine posted a link to some chocolate chip cookie dough popsicles made with whole milk and two kinds of refined sugar. He mentioned wanting to figure out how to make them vegan. I of course decided to help out and veganize the recipe. Yeh, I wanted to help him, but selfishly as soon as he posted the link, I was unable to get them out of my mind and I couldn’t wait to get a cookie dough popsicle into my tummy!  Read the rest of this entry »

  7. Chocolate Peanut Butter Road Trip Energy Bars – Gluten-free, Vegan + Refined Sugar-Free

    Chocolate Peanut Butter Road Trip Energy Bars - Gluten-free, Vegan + Refined Sugar-Free

    Some of you may recall seeing this recipe before, I shared it in the spring of last year during one of our busiest travel seasons. After sharing my tips for traveling with a restricted diet last week on the Free People Blog BLDG 25, I thought it would be great to share one of my favorite recipes for traveling with the readers over there. These Road Trip Energy Bars are one of my go-to treats to make and bring along on every trip. They travel well and they are super simple to make. Read the rest of this entry »

  8. Strawberry Honey Simple Syrup – Gluten-free + Refined Sugar-free

    Strawberry Honey Simple Syrup - Gluten-free + Refined Sugar-free

    I am a sucker for summer beverages. I love a good refreshing cocktail, beer, sangria, champagne or prosecco cocktails, agua fresca, etc. Most times it is either the bubblies or the fruit that really attracts me. If you can get them both together in one drink, even better. I love a good, subtly sweet carbonated beverage.

    I don’t drink much alcohol these days, I reserve that for special occasions, but I still love having fun with my drinks at home. Although making fruit infused simple syrups is one of my favorite things, I really don’t love consuming refined sugar, even if it is organic and raw, etc. Sure, you can absolutely just let the fresh fruit infuse or you can muddle it right into water, sparkling or flat, without any sweetener. But, there is something about the subtle sweetness from an infused simple syrup, even in the smallest amount, that gets me every time. Obviously I don’t consume traditional HFCS laced soda’s anymore, so I prefer to just make them myself at home.

    In an effort to try making a fruity simple syrup without my usual raw organic sugar, I gave some local raw honey a try instead and I am sooo excited about the results. This strawberry honey syrup is thick, perfectly sweet and full of incredible flavors from both the fresh strawberries and the good quality local raw honey.

    I would personally suggest always consuming raw honey over the processed stuff. Even though you cook it down in this recipe, raw honey is still the better choice. Raw honey provides a slew of amazing benefits, but regular pasteurized honey is processed with damaging levels of heat stripping it of these beneficial properties through the heating process, making it just as unhealthy as refined sugar. Also, many times store bought pasteurized honey is actually cut with corn syrup. YUCK! I prefer to get my raw honey from a local farmer, either at the farmers market or a local grocery store.

    Read the rest of this entry »

  9. Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    I have been obsessed with berries lately. They are in season here in Southern California so much earlier than I was used to on the East Coast, so I feel like I have been given this extra special gift this year. The berries out here are seriously better than I have ever tasted before. The pint of strawberries I picked up a from my favorite organic farmer this week, are seriously THE best I have ever had. I can’t get over it.

    Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    When Sherrie from With Food + Love invited me to share a seasonally inspired dish for The Spring Dish {PLANT POWER}Blog Series, I knew instantly I wanted to share a sweet berry recipe. I wanted simple and light, but with a little something special to make it unique. A fragrant lavender simple syrup compliments the berries with all that lovely soft aroma and flavor and the coconut sugar gives it a nice robust almost rustic finish. And of course, the whipped coconut cream is the best way to finish these parfaits off. Read the rest of this entry »

  10. Chocolate Chip Coconut Macaroons – Gluten-free + Dairy-free

    Chocolate Chip Coconut Macaroons - Gluten-free + Dairy-free

    I have no problem admitting my obsession with coconut. I absolutely adore it. If I see a macaroon at a high-end bakery and they can assure me it is gluten-free, I am on it! Sadly, most times I take a bite and it is sooo overly sweet that it actually ruins it for me, I can rarely finish one of those from a bakery due to the extreme sweetness. I don’t think coconut has to be so overly sweetened. It is so amazing on it’s own. Add some chocolate and forget about it, I lose all control. But you already knew that, didn’t you? I mean really, is my obsession really that obvious?

    Chocolate Chip Coconut Macaroons - Gluten-free + Dairy-free

    I decided the best thing to do instead of always being let down and not being able to finish the ones I buy at bakeries, is to create my own macaroon recipe at home that utilized an unrefined sweetener instead of loads of sugar or that gross canned sweetened condensed milk that many recipes call for. Some recipes actually call for sugar, the canned condensed milk which is usually sweetened AND sweetened coconut. UGH. Hurts my teeth just thinking about it.

    Chocolate Chip Coconut Macaroons - Gluten-free + Dairy-free

    As much as I love macaroons dipped in melted chocolate, I can sometimes be lazy with melting chocolate. It can be annoying, I hate the mess and really the same flavor combo could be achieved by adding mini chocolate chips instead. Problem solved. If you want these cookies truly refined sugar-free, leave the chocolate chips out or make your own refined sugar free chips.

    Most classic macaroon recipes are made with egg whites, I decided to keep that as part of the recipe, but I have seen many vegan recipes that utilize Ener-G egg replacer in place of the egg whites. I haven’t yet tried this myself, so please report back if you do.

    Chocolate Chip Coconut Macaroons - Gluten-free + Dairy-free

    [print_this]Chocolate Chip Coconut Macaroons – Gluten-free,  Dairy-free, Paleo

    Makes 18-20 cookies

    • 2 cups unsweetened shredded organic coconut
    • 1/4 cup local organic honey* or organic Grade B maple syrup
    • 1 teaspoon vanilla extract (or almond extract)
    • 1/3 cup dairy-free mini chocolate chips
    • 2 large local egg whites
    • pinch of salt

    *If you want to use raw honey, just heat it up before hand over a very low heat, to liquify it.

    Directions:

    Preheat oven to 350º F. Line a baking sheet with parchment paper.

    In a medium bowl mix together everything except the egg whites and salt, making sure the coconut is evenly coated with the honey (or maple syrup). Get your hands in there, that’s what I do!

    In the bowl of your stand mixer, or using an electric mixer, beat the egg whites with a small pinch of salt. Beat for 2-3 minutes until stiff peaks form when you lift the mixer out.

    Gently fold the coconut mixture into the eggs, being careful not to totally destroy the lovely beaten eggs. Let sit in the fridge for 10 minutes.

    Drop batter onto the lined baking sheet, one rounded tablespoonful at a time. I like to really press the batter into the tablespoon, then carefully tap the cookie out of the spoon. It makes for the most perfect shape.

    Bake for 12-15 minutes until golden brown. Let chill for 5 minutes on the baking sheet, then transfer to wire rack to continue cooling completely.

    *To make vegan try using 3 teaspoons Ener-G egg replacer with 4 tablespoons of water and be sure to choose maple syrup over honey. I haven’t tried these yet this way, but there are many recipes online that use the egg replacer instead. Just whisk the egg replacer with the water, add a pinch of salt and add the coconut mixture to it.[/print_this]

     

    Head on over to the Free People Blog BLDG 25, where I am sharing this recipe as part of my Restricted Diets series. Please leave a comment there if you enjoy the post and feel free to comment here let me know if there are any other classic recipes that you would like recreated to be gluten-free, refined sugar-free, cleaner, etc.

  11. Maple Cinnamon Crunch Quinoa Granola – Gluten-free, Vegan + Refined Sugar-Free

    Maple Cinnamon Crunch Quinoa Granola - Gluten-free + Vegan

    It has been quite a whirlwind for us since the start of the new year. On Friday, January 4th the moving truck to got dropped off at our house and we had that weekend to pack up everything we wanted to keep, to go out to California and go into storage. The truck was on it’s way on the following Monday, January 7 and then we had the rest of the week to finish cleaning up the house, sell off our remaining furniture that we weren’t taking with us and get ourselves temporarily moved over to my parents house where we are staying until the official move to California.

    Yesterday our house closed!! So, after the moving truck pulled away last week and now handing off the keys of our house to the new owners, it is definitely all very real. We have a lot to do before we are officially on our way to California for good, but it is all feeling a little less overwhelming. At least right now. Staying at my parent’s house is going to take some getting used to, since I haven’t lived at home in nearly 10 years, but it is also really nice to spend some quality time with my parent’s before we move across the country.

    Last week was spent getting settled here and wrapping up everything at our house, but over the weekend I finally got some time to sit down and write up some recipes that have been swirling around in my head the last few weeks. I also made time to meal plan for the next week and write a grocery list. Yesterday I made dinner for everyone, hopefully the first of many while we are here. We popped a bottle of prosecco to celebrate the house sale being finalized and I made a huge pot of my chili, with some of the grass-fed ground beef from our farmer and some ground venison from a local hunter. Then I spent some time in the evening making this granola.

    Maple Cinnamon Crunch Quinoa Granola - Gluten-free + Vegan

    I am quite fond of minimal food photos that really allow the food to be the center focus rather than lots of props and other stuff, and I am excited to have some of my photography stuff here, but I really don’t have any of my props besides my nice white back drop. So, look for even more minimal photos than ever here at Tasty Yummies over the coming weeks. Hopefully the food will be as enticing as ever and I can create some fun stuff in the kitchen here at my parent’s place to share with you guys. With or without props and linens. I have some fun stuff in the works for you guys. By the way, the napkin seen in these photos is something I made as a gift for my mom. Designed and hand silkscreened fabric made by me and then I sewed it into a set of napkins. I still owe her a few to make the set complete, but we are going to work on them together, now that I am staying here! Can’t wait.

    I think what I like about this granola is that it is grain-free, something I am trying to be much more aware of, as I definitely feel better and less bloated when I am not consuming a lot of grains. Besides the fact, quinoa, those cute little seeds, often mistaken for a grain, is a nutritional powerhouse of a super-food, take a read here for the long list of benefits quinoa has to offer. I went a bit heavier on the maple syrup than I normally would have, but I really wanted to capture some of the wonderful maple flavor. I wanted to make sure it wasn’t lost in the flavor of the quinoa and cinnamon. Feel free to use less and/or to also consider adding in a tablespoon or two of some blackstrap molasses, which is a great source of iron. And as always with so many of my recipes, you can easily make this recipe your own. Taking out, adding in or swapping your favorite nuts, seeds, fruit and spices. This is a versatile recipe that is quite easily adaptable.

    Maple Cinnamon Crunch Quinoa Granola - Gluten-free + Vegan

    [print_this]Maple Cinnamon Crunch Quinoa Granola
    Makes approximately 4-5 cups

    • 1 cup quinoa, uncooked (rinsed well and drained)
    • 1 cup sliced almonds
    • 1/2 cup walnuts, chopped
    • 1 cup unsweetened shredded coconut or coconut chips
    • 1/3 cup flax seeds
    • 1 tablespoon chia seeds
    • 3/4 cup raisins or dried cranberries
    • 1 tablespoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon sea salt
    • 1/2 cup maple syrup
    • 1/3 cup coconut oil, melted
    • 1 teaspoon vanilla extract

    Preheat the oven to 375°F. In a large bowl or directly in a roasting pan, combine all of the dry ingredients, including the spices. If solid, heat the coconut oil in a small microwave-safe bowl on high for 20-30 seconds until melted. Pour the coconut oil and maple syrup evenly over all of the granola. Toss it all very well to make sure the dry ingredients are all nicely coated.

    Make sure the granola is evenly spread in a thin layer in your roasting pan (you can also use a parchment paper lined baking sheet as well). I like using a roasting pan, since it makes stirring easier, so you don’t lose any over the sides. Bake for 15-20 minutes or until golden brown, and slightly crisp. Stirring a few times while it is baking.

    Cool completely in the roasting pan or on the baking sheet. As it cools the granola will crisp up even more. Cool fully before adding placing in air tight container for storage.

    Enjoy this granola as cereal in your favorite milk (dairy or non-dairy), sprinkled with fresh fruit over your favorite yogurt or ice cream, on top of a smoothie, etc.

    [/print_this]

  12. Gingerbread Smoothie – Gluten-free + Vegan

    Gingerbread Smoothie (Gluten-free + Vegan)

    With the lack of time to play in the kitchen right now, I am certainly feeling the loss of certain seasonal flavors and tastes that are quintessential holiday treats for me. So, I have been getting creative when the time allows and enjoying the flavors of the season, however I can.

    I had dreams of creating grain-free gingerbread cookies this year, but there just hasn’t been the time to experiment and play, so instead I created a simple and super tasty gingerbread smoothie to celebrate all of those same flavors, but without all of the mixing, cutting out and baking! It turned out great. The aroma from this simple treat alone is enough to satisfy that holiday hankering for those cute little cut out dudes.

    Plus, you get to really enjoy some health benefits with this smoothie. Blackstrap molasses is just one type of molasses, the dark liquid byproduct of the process of refining sugar cane into table sugar. Blackstrap is my molasses as choice because of the variety of great nutritional benefits that comes with it. Blackstrap molasses is a sweetener that is actually good for you. Unlike refined white sugar and corn syrup, which are stripped of virtually all nutrients except simple carbohydrates, or artificial sweeteners like saccharine or aspartame, which not only provide no useful nutrients but have been shown to cause health problems in sensitive individuals, blackstrap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health. Blackstrap molasses has a low glycemic index. Plus, because of its high iron content, many use blackstrap molasses to holistically overcome anemia. Blackstrap molasses is also a great source for calcium and magnesium. Potassium is another mineral abundant in blackstrap molasses, and the list goes on and on.

    If you find the bittersweet flavor from the molasses to be a bit pungent, (which can often times happen to those who have taste buds conditioned for years by sugar and artificial sweeteners) or find it lacking as a sweetener, add a bit of additional sweetener of your choice, maple syrup, honey, etc. I personally felt like it didn’t need to be any sweeter. It was just perfect.

    I also couldn’t help but think about how delicious this smoothie would be with a shot of some spiced rum or a good bourbon. Is it bad that’s where my mind goes right now?

    If you are looking for a couple other creative gingerbread recipes, check out my recipes for Gingerbread Granola (gluten-free + vegan) and Pumpkin Gingerbread Muffins with Dried Cranberries (gluten-free + vegan).

    Have you been enjoying the flavors of the season? What’s your favorite holiday treat?

    Gingerbread Smoothie (Gluten-free + Vegan)

    [print_this]Gingerbread Smoothie
    serves 1

    • 1 frozen banana
    • 1 cup unsweetened organic vanilla almond milk (or other non-dairy milk)
    • 1 tablespoon unsulphured blackstrap molasses
    • 1 teaspoon vanilla extract
    • 1 tablespoon flax-seed meal (or ground chia seeds)
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger (grated fresh ginger would be extra nice)
    • pinch of ground nutmeg
    • pinch of ground cloves
    • dash of all spice
    • 1 small handful of ice
      *additional sweetener, if needed

    Add all of the ingredients to the blender and process until smooth and creamy.  Pour into your glass, top with a little freshly grated nutmeg (or regular ol ground nutmeg will work too). Serve immediately.

    [/print_this]

  13. Vegan Caramel Apple Dipping Sauce (Gluten-free)

    Vegan Caramel Apple Dipping Sauce (gluten-free)

    I am so very excited to share this recipe with you guys. I had so much fun creating it and even more fun eating it! In theory, caramel apples always sound amazing, but in reality they are always a sticky mess, hard to eat, and so sugary they actually hurt my teeth. I have learned to just pass on by and only dream of their caramel goodness. Until now. I finally decided to re-imagine a caramel recipe without heavy cream or butter, but I also wanted the sweetness to come from somewhere other than refined overly processed white sugar.

    I am really excited with how this came out.

    Vegan Caramel Apple Dipping Sauce (gluten-free)

    It has a beautiful dark hue from the coconut sugar and it is thick and luscious and perfectly creamy, and the right amount of sweetness without feeling yourself getting a cavity as you are eating it.

    Vegan Caramel Apple Dipping Sauce (gluten-free)

    This caramel is great as both a dipping sauce for fresh apples (or whatever else you would like) that can be served while it is still a little warm or totally chilled, or you can let it fully chill, get nice and thick and actually coat whole or sliced apples in it, then coat them in nuts, chocolate, sprinkles or whatever you’d like.
    Vegan Caramel Apple Dipping Sauce (gluten-free)

    Vegan Caramel Apple Dipping Sauce (gluten-free)

    Obviously, just because this caramel sauce is healthier than the original, it doesn’t mean you should sit down and eat a bowl of it in one sitting, though you easily could. Sugar is still sugar, but at least with this refined sugar-free, vegan version you can have a bit less guilt while you indulge.

    Vegan Caramel Apple Dipping Sauce (gluten-free)

     

    [print_this]Vegan Caramel Apple Dipping Sauce (gluten-free)

    makes about 2 cups

    • 1 cup organic coconut sugar
    • 2 tablespoons maple syrup
    • 1 tablespoon water
    • 1/4 cup coconut oil, melted
    • salt
    • 1 cup full-fat organic coconut milk, the canned kind
    • 1 tablespoon vanilla
    • 1tablespoon arrowroot starch (corn starch or tapioca starch would also work)

    In a medium saucepan over a medium heat, mix together the coconut sugar, maple syrup, coconut oil and water, stirring often and well until the sugar has dissolved and it is smooth and creamy. Bring it up to a slight simmer, add a dash or two or salt and the coconut milk, whisking and bring back up to a simmer.

    Once it has been simmering for about 5 minutes, add in the vanilla and the arrowroot starch. I find that slowly adding the arrowroot starch while whisking (by sprinkling it in), versus just a big dump, keeps the lumps to a minimum. Lower the heat and whisk until the arrowroot starch has dissolved and the sauce is nice and thick. Remove from the heat.

    It is great served warm or cool as a dipping sauce for apples (or whatever else you might like to dip in it). Serve with chopped nuts or chocolate on the side as well.

    Or you can let the sauce cool fully and it will get a little thicker and then you can roll whole apples or apple slices in it, cover with chopped nuts or chocolate pieces and place in the fridge to chill and harden up a bit.

    [/print_this]

  14. Orange Spice Granola with Black Mission Figs and Pistachios – Gluten-free, Vegan + Refined Sugar-free

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free

    This granola was something I quickly created with what I had on hand for our road trip to Chicago a couple of weeks ago. When I shared the photo on Instagram and Facebook, people were asking for the recipe like crazy! So, twist my arm, of course I made it again and this time I actually measured and paid attention to what I added in.

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free

    If you are gluten-free and can tolerate (and enjoy) gluten-free oats, you have to make your own granola. It is so simple, so inexpensive and you can always make it just the way you want it. Plus, I really enjoy cleaning up the pantry and making use of all of the random leftover seeds, nuts and dried fruit by just dumping it all into a delicious and creative granola. The bonus is how incredible it makes the house smell, too. Obviously if you aren’t gluten-free, you can just make this with regular rolled oats!

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free

    This granola keeps quite well in sealed glass jars or you could also just store it in ziplock bags, etc. It’s great straight-up as cereal with your favorite non-dairy (or dairy) milk with some freshly sliced bananas, sprinkled over ice cream or yogurt, you could also use it as a topping or filling on a baked apple, on top of muffins, etc. Get creative  and do yourself a favor and make your own granola ASAP if you never have. You will be obsessed.

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free
    [print_this]Orange Spice Granola with Black Mission Figs and Pistachios – Gluten-free, Vegan + Refined Sugar-free

    • 4 cups certified gluten-free rolled oats
    • 1 cup dried organic Black Mission figs, sliced
    • 3/4 cup shelled pistachios (raw or roasted will work)
    • 1/2 cup finely shredded unsweetened organic coconut
    • 1/4 cup flax seeds
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 1 pinch of ground ginger
    • Juice from 2 oranges (about 1 cup)
    • 1-2 teaspoons orange zest
    • 1/4 cup maple syrup (honey or any other liquid sweetener will work, too)
    • 1 1/2 teaspoon vanilla extract
    • 1 tablespoon blackstrap molasses (optional)

    Preheat oven to 300ºF.
    Line a large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.

    Combine all of your dry ingredients: oats, figs, pistachios, flaxseeds and coconut with all of your spices, in a large bowl (or in your roasting pan). Mix well.

    In a small bowl stir together all the wet ingredients: orange juice, zest, maple syrup, vanilla and blackstrap molasses.

    Pour the wet ingredients over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes.

    If you aren’t using a roasting pan, spread the granola from the bowl onto the baking sheet(s) and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.

    Let cool completely – it will get crispier as it cools. Keep in airtight container.

    [/print_this]

  15. Apple Pie Smoothie – Gluten-free, Vegan + Refined Sugar-free

    Apple Pie Smoothie - Gluten-free, Vegan + Refined Sugar-free

    I honestly think I love fresh local apples this time of year just as much as pumpkins and I feel like they don’t get nearly the same amount of love! We finally got out this weekend apple picking at Blackman Homestead farm in Lockport. I didn’t realize it until it was too late that most all of the local farms that normally offer u-pick options started the u-pick earlier this year due to the unseasonably warm winter we had that started the trees blossoming early. That plus some late spring frosts and lots of rain and an extremely hot and dry summer – crops all across the region were definitely affected in lots of different ways. Thankfully most apple farms were affected by all of this only by having early harvests, otherwise no worse for the ware. (Most local apple farms may not have u-pick options, but almost all of them do have their apple harvest already picked and ready for purchase, so please make sure to continue to support your local farms whenever possible)

    Apple picking

    We were lucky that as of Friday at Blackman Homestead the Crispins were ready for picking so we were able to make the trip out on Saturday morning, grab some bags and pick some of the beautiful brightly hued apples! Most of the apples that were left were at the way tops of the trees, but we didn’t mind, we climbed up the ladders and grabbed as many as we could. It was the perfect crisp cool fall weather and the sun was even out for most of our time there. I didn’t want to bombard this post with photos so look for more pics from our trip in this week’s upcoming Friday Photo Fun Day post.

    Apple picking

    Apple picking

    I plan to make lots of fun baked goods and also some fun savory dishes, with the Crispin apples we picked so look for more apple recipes in the coming weeks! I of course also grabbed a bag of my very favorite apple there is, the honey crisp. I seriously am in love with honey crisps, they are so amazing just on their own, sliced up. YUM!

    Apple picking

    While we were at the farm, I of course grabbed a gallon of their delicious fresh pressed cider. Made from their apples and with no other junk added, it is so delicious. I love apple cider just on it’s own, but I also really love it hot and spiced (and sometimes spiked), it is great in baked goods and now, smoothies! This smoothie is so simple to throw together and it is like fall in liquid form. The comforting apple pie aromas from the spices and the crisp apple cider, plus a little bit of creaminess from the almond milk, it was perfect!

    Apple Pie Smoothie - Gluten-free, Vegan + Refined Sugar-free

    [print_this]Apple Pie Smoothie – Gluten-free + Vegan
    makes 2 small servings or 1 large serving

    • 1 frozen organic banana
    • 1 cup unsweetened organic almond milk (I use homemade)
    • 1 cup unsweetened local apple cider* (look for good quality made with just apples, no sugar or preservatives added)
    • 2 or 3 Medjool Dates (or use your own sweetener of choice such as maple syrup, stevia, honey,coconut sugar, etc.)
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • dash of ground ginger
    • dash of ground cloves
    • 1 small handful of ice

    Add all of the ingredients to the blender and blend until smooth and creamy, add as much ice as you would like. Top with a light sprinkle of ground cinnamon and serve.

    NOTE: If you don’t have apple cider, a high quality apple juice will also work

    [/print_this]

  16. Joyful Almond Coconut Chocolate Bites – Vegan + Gluten-free (Refined Sugar-free Option)

    Joyful Almond Coconut Chocolate Bites - Vegan + Gluten-free (Refined Sugar-free Option)

    This month for my ongoing series with the Free People Blog, BLDG 25, in celebration of Halloween I am sharing a series of healthy sweet treats. I always feel like the sugary stuff haunts me this month with Halloween looming on the calendar, it seems everywhere I turn there is some sweet treat lurking in the darkness.

    Joyful Almond Coconut Chocolate Bites - Vegan + Gluten-free (Refined Sugar-free Option)

    I really don’t find myself actually craving sweets very often, but boy, this month I do. There are halloween inspired sugary treats everywhere you turn and most all of them are terrible for you, loaded with refined sugars, high fructose corn syrup and other processed junk and fillers.

    Joyful Almond Coconut Chocolate Bites - Vegan + Gluten-free (Refined Sugar-free Option)

    So, why not have your cake and eat it, too? Or candy, or fudge, or whatever! First up in the series, I reimagined a classic candy bar that I have always loved. The combination of coconut, chocolate and almonds is a favorite of mind. It’s a joy to eat, if you catch my drift.

    These treats bear a spooky resemblance to the original, but without all the yuckiness that will haunt you later. See, all treats, no tricks! What more can you ask for to kick off Halloween month?

    And truly, is there anything better than dark chocolate and coconut together? I think not. A marriage made in heaven!! These Joyful Almond Coconut Chocolate Bites may have been inspired by Almond Joys, but they are so so much better!!

    Joyful Almond Coconut Chocolate Bites - Vegan + Gluten-free (Refined Sugar-free Option)

     

    Joyful Almond Coconut Chocolate Bites - Vegan + Gluten-free (Refined Sugar-free Option)

    gluten-free, paleo, vegan, dairy-free, egg-free, nut-free option, keto-option
    Print Pin Rate
    Servings: 12 treats

    Ingredients 

    Coconut Filling:

    • 1 ¼ cups unsweetened organic coconut, finely shredded
    • ¼ cup melted coconut oil
    • 2 tablespoons maple syrup, you could also use honey, a few drops or stevia or liquid monkfruit
    • 1 teaspoon vanilla extract

    Dark Chocolate Coating*:

    • 10 ounces of high quality dark chocolate, 85% dark is my choice*

    Optional:

    • Plus: approximately 1/3 cup toasted almond slices

    Instructions

    • Lightly grease a nonstick mini-muffin tin with a little coconut oil and set aside. In a medium-sized mixing bowl, combine all of the coconut filling ingredients and mix together until very well combined. Evenly divide up the filling between the 12 mini-muffin cups, pressing it in very tightly, making sure it is somewhat even. Don’t worry they won’t stick. Place the muffin pan in the freezer make sure it is sitting flat, and freeze until the filling is solid, about 30-45 minutes.
    • Take the muffin tin with the frozen coconut mixture out of the freezer, carefully remove each coconut treat out of the pan, running a thin knife around the edge to loosen and pop them out. Place them on a parchment or wax paper lined baking sheet, if you want to place the pan back in the fridge to keep them cool while you melt the chocolate, you can do that.
    • Once you are ready to coat the treats with the chocolate you can carefully melt the chocolate using a double boiler setup on the stove top or you can carefully melt it in small increments in the microwave, stirring often. (Definitely use the double boiler if you are making the refined sugar-free version with the bakers chocolate).
    • Turn off the heat on the stove and keep the bowl of chocolate over the pan, remove the coconut treats from the fridge. Place one coconut treat on a fork and slowly lower it into the chocolate, spoon additional chocolate over it to fully coat it. Lift the fork out and gently shake to release any of the excess chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. Sprinkle a few toasted almond slices on top into the chocolate. Repeat until all of the treats are coated in chocolate and have almonds on top. If the chocolate gets too thick, you just turn on the flame and heat slightly to melt it again.
    • Put the tray back in the fridge and let them harden for about 45 minutes.
    • After these are set, you could store them in the freezer to keep them really cold and totally solid or of course, you can just store them in the fridge or even at room temperature if it isn’t too hot out.

    Notes

    *NOTE:
    You can also use semi-sweet or bittersweet chocolate chips or stevia sweetener dark chocolate or chocolate chips.
    Or n place of chocolate chips or dark chocolate, you can instead melt 10 ounces of a good quality 100% unsweetened organic dark chocolate (aka bakers chocolate in bar form) with 1 tablespoon coconut oil in a double broiler and whisking in 1/3 cup maple syrup, honey (or other liquid sweetener of your choice, a few drops of stevia, etc) after it is removed from the heat. You can then add more sweetener to your liking, if needed.

     

     

    This recipe was originally shared on the Free People Blog.

     

  17. Grain-free Pistachio Chocolate Chip Cookies with Sea Salt – Gluten-free + Dairy-free (Vegan option)

    Grain-free Pistachio Chocolate Chip Cookies with Sea Salt - Gluten-free + Dairy-free (Vegan option)

    Sometimes after looking at Pinterest, Facebook and Instagram I will come away with some of the craziest and most intense food cravings. I follow so many food-centric and food-loving folks on all of those places that I am constantly being inspired and also being made hungry! Or maybe that should be called hangry, since most times I find myself wanting something that I can’t easily have within 5 minutes.

    Grain-free Pistachio Chocolate Chip Cookies with Sea Salt - Gluten-free + Dairy-free (Vegan option)

    The other day, my good friend Margaux posted a photo on Instagram of a batch of cookies she was working on after her adorable brand new baby girl, Stella, had gone to bed. They looked amazing and when I found out what they were, I instantly knew I had to create a gluten-free, dairy-free version over the weekend! I basically made an altered version of my zucchini chocolate chip cookies that I made a little while back. Like those and unlike the original recipe that inspired these, these cookies are not the thin and crispy style cookie that some people love, instead they are a soft-baked style, almost a little cakey, cookie. My favorite, especially if they are still a little warm. Most of that fluffy, cake-ness comes from the psyllium husk, I haven’t made these without it so I cannot say exactly how they would turn out without it, and I also don’t know of a substitution that would do exactly what the psyllium husks do. Feel free to experiment and report back if you do. Additionally, I would imagine by also adding a bit more oil, you would be left with a flatter and crispier cookie. The original recipe calls for a full stick of butter (1/2 cup) versus the 2 tablespoons of coconut oil that I used.

    Grain-free Pistachio Chocolate Chip Cookies with Sea Salt - Gluten-free + Dairy-free (Vegan option)

    The original recipe, besides being a thinner and crispier looking cookie, was also topped with smoked sea salt, instead of just plain sea salt. If I could have easily gotten my hands on some, you better believe I would have. I just went with regular course sea salt but the minute I come across some smoked sea salt, I will definitely be making these again. I have had smoked sea salt before and it was incredible, wonderful on popcorn, roast chicken and so many other things. Regular sea salt comes in a nice close second and definitely works wonderfully for these cookies. For me there is no better flavor combination that salty and sweet, specifically with a really high quality dark chocolate. I seriously could walk by most sweets on any given day, but the minute you add a little chunky sea salt on top, forget about it, I am all over that like a fly on sh… Sorry I got carried away there.

    Grain-free Pistachio Chocolate Chip Cookies with Sea Salt - Gluten-free + Dairy-free (Vegan option)We left for Chicago this morning and you better believe I packed these babies to go for the road-trip. I also made some pumpkin pie chia pudding (look for that recipe on Sunday) and some quick simple granola (similar to this). We will be gone just under a week so I filled this past weekend before we left with lots of baking and cooking projects, so I would have a couple of recipes to share, some stuff to eat on the road and some meals that I tossed in the freezer so we could have homemade food when we got home. Look at me planning ahead.

    I plan to have a couple of posts go live while I am away, so you will likely not even miss me 🙂 Hope you have a great week!

    Grain-free Pistachio Chocolate Chip Cookies with Sea Salt - Gluten-free + Dairy-free (Vegan option)

    [print_this]Grain-free Pistachio Chocolate Chip Cookies with Sea Salt {Gluten-free + Dairy-free with Vegan Option}
    Makes approximately 18 – 24 cookies
    Inspired by Joy the Baker

    • 1 1/2 cups blanched almond flour, tightly packed
    • 1/2 cup arrowroot starch (you could also use tapioca starch or potato starch)
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1/2 cup maple sugar, coconut sugar, raw sugar or other granulated sweetener of your choice
    • 2 tablespoons melted coconut oil (or olive oil, walnut oil, etc)
    • 2 farm fresh brown eggs or 2 flax-seed eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water)
    • 1 tablespoon psyllium husk
    • 2 teaspoons vanilla
    • 1 cup dairy-free gluten-free chocolate chips (dark chocolate is best if you can find them)
    • 1 cup shelled pistachios, coarsely chopped
    • sea salt for topping (if you can find smoked sea salt as Joy recommends, use it)

    Preheat oven to 350ºF. Line a baking sheet with parchment paper.

    In a food processor, combine almond flour, arrowroot starch, salt, baking soda and maple sugar, process until combined. In a small bowl whisk together the melted coconut oil, the eggs, vanilla and psyllium husk. Pour the wet mixture into the food processor with the dry ingredients and pulse into the dough comes together, and pulse a few times more, then take out the blade and stir in the nuts and the chocolate chips by hand.

    Scoop dough, one level tablespoon at a time onto a parchment lined baking sheet. Leave about 2 inches in between each cookie, sprinkle with sea salt. Bake in batches, if you need to. Bake for 18-20 minutes until the edges are slightly golden brown and they are fully cooked. Cool for a few minutes on the pan, then transfer to a wire rack to cool further. Serve.

    These can be stored in tightly sealed container for a few days either at room temperature or in the fridge, or you can freeze them and take them out at your leisure.

    [/print_this]

  18. Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)

    Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)

    Here it is, the first of, I am sure, many, many pumpkin recipes for the season. If you haven’t noticed in years past, or if I haven’t made it clear enough, I am an absolute autumn junkie! I love just everything about it. Well everything except the part about summer being over. Living on the East Coast the fall is by far the most beautiful season of them all, the colors are incredible, the air has a crisp, cool breeze that feels like a dream, I get excited to pull out the fall boots, scarfs and other various layers and I plan lots of fun autumn activities for us. Fall is definitely the reminder that we are all getting ready to hunker down and get all cozy for the long winter ahead and somehow no one around here really minds, in fact in some ways it is welcomed with open arms and even celebrated. We haven’t even sold our house yet but I am sure of the fact that I am going to miss Autumn almost as much as my family, once we officially make the move to California.

    Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)

    For me, nothing celebrates all of the lovely things about Autumn better than a spiced pumpkin treat, so when Danielle of Against All Grain contacted me to share a recipe with her readers, and she gave me the list of dates, I had to choose today, September 22, the Autumnal Equinox. The perfect day to celebrate all things pumpkin!

    I am sure most of you are, but if you aren’t familiar with Danielle’s incredible blog, Against All Grain, you MUST get yourself acquainted. Against All Grain celebrates and shares wonderful recipes that are entirely grain-free (and therefore consequently gluten-free), free of refined sugars, and low to minimal dairy. Danielle’s site is great for those that follow the Paleo, Primal, SCD, GAPS, and Gluten-Free lifestyles. Danielle wrote to ask me to share a post with her readers while she is off working on her Against All Grain cookbook that will be on shelves in Fall 2013 and I am so excited for her, I definitely plan to have that book in my collection!

    These pumpkin pie tarts are quite simple to make (although it may seem like a lot of steps when you read the recipe) and they will knock the socks off any pumpkin lover. The crust is entirely grain-free made with almond flour and it has a hint of spices that make the house smell so lovely when they are baking. The pie filling is creamy and rich but without any dairy, which is amazingly unbelievable. Of course, I had to top these treats off with a little whipped coconut cream to round out the flavors perfectly.
    Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)
    This post was originally shared on Against All Grain. If you are looking for my quick and easy recipe for making your own pumpkin puree at home see my post here.

    [print_this]Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)
    (Makes 12 mini-tarts) 

     

    Tart Shells:
     

    • 2 cups almond flour
    • 2 tablespoons maple syrup*
    • 1/4 cup coconut oil, melted
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • dash of ground nutmeg
    • 1/8 teaspoon salt

    Filling:

    • 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
    • 1/4 cup maple syrup*
    • 1 teaspoon vanilla
    • 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
    • 2 tablespoons coconut oil, melted
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • a pinch of ground cloves
    • a dash of sea salt

    Whipped Coconut Cream:
     

    • 1 can organic full fat coconut milk, refrigerated overnight
    • 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
    • 1 teaspoon vanilla

    *Maple can be substituted 1:1 for honey if you follow SCD

     

    Directions

    Shells

    Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
    In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
    Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
    Bake for 15-20 minutes until golden brown.
    Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)

     

    Filling

    Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
    Once the cashews are broken up add in the maple syrup, vanilla and coconut oil, process that a bit more until it is a smooth and creamy paste.
    Add in the remaining ingredients and process until smooth and creamy.

     

    Whipped Coconut Cream:

    Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.

    Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks. Mix in your maple syrup and vanilla, if you are using. Place the whipped coconut cream back into the fridge until you are ready to use. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.

     

    ASSEMBLING THE TARTS:

    Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.

     

    [/print_this]

  19. Coconut Tapioca Pudding with Toasted Coconut Chips – Gluten-free, Vegan + Refined Sugar-free

    Coconut Tapioca Pudding with Toasted Coconut Chips - Gluten-free + Vegan

    It is no secret that I have a serious love for all things coconut! Coconut milk, coconut oil, whipped coconut cream, vegan ice cream with coconut milk, piña coladas, chocolate coconut cups, and so on and on and on… It is fair to say I go through more coconut milk, coconut oil, shredded coconut and coconut chips than I actually care to admit.

    When I stumbled upon this recipe on The Kitchn, I realized right away it was right up my alley, but of course, I of course tweaked it a little to add in even more coconut goodness. A creamy, coconutty, tapioca treat… YUM! The beautiful golden brown, toasted coconut on top brings a nice contrasting crispy texture to this super creamy decadent dessert, it was hard to not eat the whole bowl while it was on the counter cooling.  I absolutely love tapioca pudding, always have, however Mark can’t get down with the texture of the little tapioca balls (he thinks bubble tea is one of the grossest things in the world), so I got to enjoy this myself over a couple of days. I definitely wasn’t sad about it.

    Coconut Tapioca Pudding with Toasted Coconut Chips - Gluten-free + Vegan

    [print_this]Coconut Tapioca Pudding with Toasted Coconut Chips – Gluten-free, Vegan + Refined Sugar-free
    Recipe Via (and slightly adapted) from The Kitchn
    Serves 4

    • 2 cups almond milk, divided
    • 1/3 cup tapioca pearls
    • 1 cup coconut milk
    • 1/4 cup maple syrup (or agave syrup – you could also use honey if you aren’t vegan)
    • 1 teaspoon vanilla extract
    • 1 teaspoon tapioca starch with 1 tablespoon water mixed in
    • 1/4 teaspoon sea salt
    • Toasted coconut chips for garnish

    In a large glass bowl, add the tapioca pearls and 1 cup of almond milk, stir then cover and chill in the refrigerator overnight (or at least 4 hours). When it has soak for at least 4 hours, add the additional almond milk and the chilled tapioca/almond milk mixture to a medium saucepan, over a medium heat. Once the pudding is boiling, pour in the coconut milk, vanilla and maple syrup. Cook for another 12 to 15 minutes, constantly stirring.

    Finally, lower the heat and add in the tapioca starch mixture and salt, stirring and cooking for an additional 5 minutes. Cool in a glass bowl for at least an hour before serving. You can serve it a little warm or fully chilled. Garnish with toasted coconut chips.[/print_this]

  20. Death Of A Matador – Mocktail/Cocktail

    Death Of A Matador  - Mocktail/Cocktail

    This is my final recipe in the 5-part series of summertime cocktails I created for Free People. It has been such a delight creating all of these fun and unique drinks that are equally as delicious without any alcohol. It has also been a fun creative challenge to use ingredients differently than my usual cooking and baking. And of course as with all of my recipes, all of the mocktails that I shared are without any mixes, refined sugar or other processed ingredients, celebrating what is in season now, whenever possible! I hope all of you have enjoyed the drinks as much as I have enjoyed making them.

    Death Of A Matador  - Mocktail/Cocktail

    For this final drink I collaborated with my good friend, Brian Kruglak, for a unique mocktail to end things in style. This drink is a unique blend of so many of my favorite flavors, chipotle, ginger, cucumber, lime and if you are going for a spirited version, chipotle infused blanco tequila. It is refreshing with a little surprise and smoky kick, it really cannot get much better than that.

    To read more about this drink that Brian calls, Death of a Matador, and for the full recipe – check out my post on Free People blog. Thanks again to Free People for having me this month, look for me again next month with an all new series of recipes!

    Check out the other posts in my summertime mocktail series with Free People: Basil Watermelon Refresher, Blackberry Lavender Lemonade, Banana Piña Colada and Cantaloupe Mocktini/Martini.

  21. Banana Piña Colada – Gluten-free, Vegan + Refined Sugar-free

    Banana Piña Colada - Gluten-free, Vegan + Refined Sugar-free

    Coconut and pineapple has to be one of the quintessential flavor combinations of the summer! So what better fruit to add to that delicious mix than bananas? This is an updated lighter version of the classic beach cocktail, a piña colada. Instead of coconut cream, sugary juice or those nasty mixes, this summertime mocktail combines fresh and healthy ingredients for that same creamy and delicious satisfaction without all the garbage.

    Banana Piña Colada - Gluten-free, Vegan + Refined Sugar-free

    The bananas provide plenty of sweetness, so there is no need for any sugar or sweeteners and by freezing both the bananas and the coconut milk, you won’t end up with a watered down drink as the ice slush melts. Obviously, if you wish to make this an alcoholic cocktail, add in a shot or two of your favorite rum at the end and give it another whirl in the blender.

    Banana Piña Colada - Gluten-free, Vegan + Refined Sugar-free

    There is no refined sugar added to this and it is delicious even without the rum. The creamy sweetness from the bananas and the coconut milk provides more than enough sweet, so you don’t have to add any sugar or sweetener at all. And even if you go with the full-fat coconut milk, it is still lighter than the standard coconut cream that is used. If you want it to be even lighter and lower in fat and calories, feel free to use light coconut milk. I personally like the creaminess of full fat coconut milk and since it is a healthy fat, I can totally justify indulging! Plus, the other bonus of this creamy summertime mocktail is that it could also be enjoyed as a delicious and sinful breakfast smoothie. That would be the perfect way to start any day, if you ask me.

    Banana Piña Colada - Gluten-free, Vegan + Refined Sugar-free

    Banana Piña Colada

    Serves 4

    • 2 frozen organic ripe bananas
    • 1 cup fresh pineapple chunks  (frozen will work if you cannot find fresh)
    • 1 cup no sugar added organic pineapple juice
    • 1/2 can organic coconut milk (full fat or light) – frozen into cubes
    • Coconut flakes for garnish
    • Fresh pineapple wedges for garnish

    *Optional – add 4 ounces of your favorite rum to make this an alcoholic cocktail

    Add all of the ingredients except the coconut flakes and pineapple wedges to your blender. Blend until smooth and creamy. If you are adding rum, add it after it is creamy and blended, and blend again quickly to mix it in. Pour into 4 glasses, serve each topped with coconut flakes and garnish with a fresh pineapple wedge.

     

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.