-
Chocolate Covered Stuffed Dates
You didn’t actually think I would let Valentine’s Day come and go without some sort of sweet, did you?
In the world of candies and sweets, baked goods and other treats, in my opinion, these Chocolate Covered Stuffed Dates for sure fall somewhere in the world of a “healthy sweet”. Sure, sugar is sugar, but if the options include these naturally sweetened treats, than I am all in, especially considering I have been avoiding all traditional sugary sweets the last handful of weeks.
Stuffed dates have always been one of my favorite ways to indulge in something sweet, without the guilt. Generally I opt for coconut butter, coconut oil or almond butter, but I also love a little crunch, too. The best part about this recipe, is that it’s more of a guide and you can easily make these tasty dates however you would like. Stuff them with whatever you fancy, top them with whatever makes you most happy, but however you make them, I suggest you enjoy them with some warm Valentine’s Day love in your heart and share them with those around you, whom you adore the most!
-
Paleo Chocolate Cake with Dark Chocolate Ganache Frosting {gluten-free, dairy-free}
This Paleo Chocolate Cake with Dark Chocolate Ganache Frosting requires no strange or hard to find flours or starches, its simple to make, rich, decadent and most people would never believe it’s totally gluten-free and grain-free!
I feel like it’s alarming and shocking whenever I share a dessert recipe here on Tasty Yummies. I do it so infrequently. In the nearly 5 years I have had this blog, you have probably heard me say more than a dozen times, that I have never really cared much about baking and I don’t get super excited about sweets. But, this month (January 2017) marks the 10 year anniversary of me going gluten-free, so this is certainly something to celebrate and what better way than a super epic Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting. With nearly 5 years of gluten-free recipes here on Tasty Yummies, it’s time we have a good special occasion cake up in here!
I know to some of you, celebrating the complete removal of some of your favorite foods from your diet, forever – wouldn’t likely be something you would get excited enough to bake a cake for, but for me it is! Before my diagnosis, I spent so many years with silly health issues, an unhappy gut, unexplained migraines and many sicknesses. Discovering my gluten intolerance is something I am forever grateful for and I never regret seeking out the answers that led me to such a huge lifestyle change, nor do I ever wish that it hadn’t happened to me. It truly has been a blessing disguised as a curse. It has made me a stronger person and has led me to look at things in a much different way. Without that discovery and that huge life change, I wouldn’t be who I am today, this site wouldn’t exist and I don’t think my love for cooking would have evolved in the way that it has.
Without knowing where my severe gluten intolerance stemmed from, I simply ate 100% gluten-free upon discovering how gravely it affected me after that month-long cleanse, at the end of January, 10 years ago this week. By the time a doctor finally tested me for celiac disease, I had already been gluten-free for 5 years and it of course came up negative. So for me, an exact reason or diagnosis was never as important as simply knowing my body couldn’t tolerate it and therefore avoiding it at all costs and never looking back, for 10 whole years (and counting)! {You can read more about my journey to living 100% gluten-free, here. Written Aug. 2013}
The irony of this big anniversary for me is that I am currently in the middle of a whole new health exploration, if you can call it that. This past summer I was diagnosed with IgA Nephropathy, a kidney disease. This kidney disease was presenting, what I thought, were little to no symptoms and I only discovered that I had it, by a routine life insurance physical in the spring of 2013. After being declined life insurance due to high levels of protein in my urine, as well as blood, I had to get myself health insurance so I could begin the journey to discovering what was causing it. After over a year, many tests and several doctors, finally a kidney biopsy this past summer confirmed that I had an autoimmune kidney disease called IgA Nephropathy.
In speaking with several doctors and doing some research, I have learned that it is very common for there to be a crossover with celiac patients and IgA patients. So, I suppose it is even more possible than I once thought, that I do actually have celiac disease.
After finding a nephrologist and getting a second opinion from another, I started by protecting my kidneys in the short term and I began taking several pharmaceutical drugs as prescribed. These drugs immediately set off a slew of new symptoms and seemed to tip the scales of balance in my body in epic ways. Two weeks ago I had my first appointment with my new naturopath, to not only treat my kidney disease but to also help me heal some other health related issues I’ve been dealing with over the past few months. Unhappy digestion, strange skin rashes and acne, low B12, allergies & sinus issues, etc. At our first appointment we discussed the probability that I am likely dealing with leaky gut and candida and we started with a small amount of supplements and herbs to start healing my gut and balancing things out a bit, so we can begin to get to the root of what might be causing all of these issues.
-
Grain-Free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt
With my lack of interest in sweets this year, I came to the realization that if I just started making sweet recipes to post here on the blog, I would eat them, simply because they were here. This is my number one rule for being mindful of how I eat and not making bad decisions. If you don’t have it in the house, you can’t and won’t eat it. Even with not being much of a dessert or baked goods person, my hatred of wasting food would definitely beat out my disinterest in any sweets. So, I have opted to just not make many sweet things this holiday season. Problem solved.
Though this time of year tempting sweets sseem to be around every corner, it doesn’t mean we have to overindulge. It is totally possible to enjoy a little something sweet without the massive guilt that usually immediately follows. I don’t love the idea of taking care of yourself all year round and then going hog-wild at the holidays. For me, a little indulging here and there is good, but there is no logical reason to consume several pounds of sugar over a two week period, just because of the time of year and because that’s “what we do”.
-
How-to Make Chocolate Bark
Homemade holiday gifts are one of my very favorite things. I love thoughtful, personalized gifts that are truly made with love! Homemade chocolate bark is probably one of my most favorite edible homemade gifts to make. Whether it’s a gift for a hostess of a holiday party or your dish to share, homemade chocolate bark is super simple to make and you can customize it to no end.
The possibilities for flavors and toppings is endless and you can really create something super special for whoever will receive it. It is super easy to make your chocolate bark allergen friendly, too. Easy to make gluten-free, vegan, nut-free, soy-free and so on. You can add dried fruit, nuts, seeds, your favorite cookies or candy, dried botanicals, spices or herbs. Some of my personal favorite flavor combos include sea salt or smoked sea salt. I also love a sprinkle of cinnamon, chili powder or cayenne to bring a little heat. Gluten-free pretzels or mini peanut butter cups are both amazing and fun toppings. The list could go on and on.
-
Maple Glazed Pumpkin Spice Coconut Flour Donuts
OK guys, so I didn’t want to make this the world’s longest post title, but check it out: these donuts are not only gluten-free, but they are also totally grain-free and even nut-free! Bonus round – they are also dairy-free and refined sugar-free. Best part is, even in being the most “free-friendly” donut recipe I have made yet, I finally impressed my donut-obsessed hubby with a homemade gluten-free donut!! This has been a many year long odyssey, so I feel like I should get a medal or an award or something.
To be fair, this is the first time I have ever actually fried donuts at home, so I am certain that has a lot to do with Mark’s adoration. None the less, these puppies are healthier than the white flour containing crap he has an affinity for, so a win is a win!
Whenever I make my usual baked donuts at home, Mark and I argue over the fact that they just aren’t real donuts. He always claims they are basically just a circular muffin when they are baked and not fried in any way. I now kinda have to agree with him there!
-
Pumpkin Spice Latte {Dairy-free}
It will forever irritate me how many “pumpkin spice” flavored foods do not contain even the smallest amount of pumpkin. I don’t get it. If it’s just cinnamon and other spices, why not call it “spiced BLANK” instead. Most irritating is the fact that Starbucks’ Pumpkin Spice Lattes are always fixing to suck me in. From time to time, I find myself in a weakened state, tempted and really thinking about ordering one! Ultimately, I simply remind myself how much sugar (a Grande contains over 50 grams of sugar) it contains. Then I think about the fake coloring (Class IV Caramel Coloring), the creepy “natural” and artificial flavors and the hidden dairy in the syrup by way of sweetened condensed milk (so vegans, you are getting hit with dairy, even if you order it with non-dairy soy milk). The list of reasons not to order one just goes on and on. I myself haven’t had one of these drinks in well over 5 years, but it doesn’t mean that I don’t think about it from time to time.
So, what’s a fall-loving, pumpkin-craving girl to do about all this scary Starbuck stuff? Well, she has to make one for herself. (OK, I will stop talking about myself in the third person now! Sorry.) I opted to first make a tasty homemade Pumpkin Spice Almond Milk, using my tried and true method of making delicious nut milks at home. Though this delicious, seasonally-inspired treat is super amazing on it’s own, in smoothies or as a creamer, it’s even better served warm and added to a steamy latte, like this.
-
Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint
Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.
It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.
I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.
-
Summer Berry-Coconut Milk Ice Pops – Vibrant Food Cookbook Giveaway
There are some blogs and cookbooks that I feel like were created just for me, thumbing through the pages or scrolling past the recipes, I feel like every beautiful photo was taken for me, each recipe created with my eating choices in mind. While I am not so arrogant to believe this to be actually true, it is really amazing to know that there are people out there, just like me, eating intuitively – loving and celebrating all of the beautiful, seasonal, healthy whole foods available to us. When I started reading The Year in Food, sometime last year, I instantly felt connected to Kimberley Hasselbrink, the creative mastermind behind all of the recipes and beautiful photos. Like me, Kimberley has a background in design, she, hailing from the world of furniture design, me, from a life of graphic design and it is clear in every recipe she develops. Her creativity shines brightly, as she creates a feast for the eyes by combining colors, textures, and flavors into her gorgeous, dynamic dishes. When I heard of her brand new book, VIBRANT FOOD, I knew right away before ever seeing it, that this was a book that I would absolutely love and would become a resource I turn to often. I was right.
It is clear that Kimberley’s look at food is viewed through the eyes of an artist in search of beauty as well as flavor and that she’s wildly inspired by the vivid hues of produce. In her debut book, Vibrant Food Kimberley captures the radiant colors of each of the seasons with recipes that transform meals into captivating works of art. It is apparent the passion that Kimberley has for cooking, each recipe a celebration of color, flavor and mood. Besides being an inspiration in the kitchen, it is hard not to be inspired visually, as well, as you make your way through the incredible, drool-worthly photographs on each page.
Vibrant Food invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. As Kimberley mentions at the start of the book, “when we intuitively let the colors guide our choices, we can trust that we are eating well, and taking care of ourselves and celebrating food for its dynamism, its vibrancy, its flavor and its colors, as much as we are for its benefits to our health.”
-
Grain-free Cardamom Vanilla Bean Cupcakes – Gluten-free and Dairy-free
I feel like I am constantly reiterating how aloof I am about most sweets, but here I am again. I honestly just don’t have much of a sweet tooth, never have. Yet, as of late, I feel like I am constantly creating and sharing sweets and baked good recipes. I was thinking about why that might be – as someone who is much more into savory cooking. I started to realize that it was a subconscious decision I was making because of how much happiness sweets bring people and how intimidating baking and desserts can be with a restricted diet.
More specifically when I say “people” – besides all of my lovely readers, I really mean my husband, Mark. He is a self-professed sweets junkie. He loves any and all sweets and has been known to eat a slice of cake for breakfast, on occasion. So, whenever I can create a healthier sweet that not only works for my dietary restrictions, but also makes him very happy, it is a HUGE win, in my book. I have been on a roll lately, so I am just going with it. Read the rest of this entry »
-
Mint Chocolate Chip Cashew Cream Cake {Gluten-free, Vegan and Refined Sugar-free}
Before you jump ahead and read the ingredient list on this cake and get pissed at me for adding a vegetable to your dessert – please, please hear me out and give it a chance! This cake is life changing. It is creamy, thick, rich and so decadent.
I know I tell you guys this all of the time, but the true litmus test to a successful gluten-free dessert or baked good that I create – is the reaction of my husband. As a man that literally can and will eat just about anything, the gluten-free treats that I get so excited for are oftentimes totally unappealing to him. He likes traditional sweets, the sweeter the better – that man most times would prefer a cookie from a tube, than a less than perfect homemade gluten-free cookie fresh from the oven. The same also goes for (and usually more-so) the vegan creations I develop. I can’t blame him though – he literally can eat anything, no food intolerances, no responses or reactions. Just a stomach of steel!
The thing is, when I can create something gluten-free, that isn’t made with refined sugars, that uses an alternative to cream and butter that he actually goes nuts for – nothing makes me happier and that’s how I know I’ve created something amazing. He really loved this one and he cannot stop talking about it, he actually ate a piece for breakfast today. That’s a WIN!!
I’ve been obsessed with cashew cream cakes a while now, I love the versatility and how it appeals to all eaters, vegan or not. The No-Bake Vegan “Cheesecake” I made last summer is something I have made for many of our friends and every single one has always been impressed that the creaminess is all from soaked cashews.
This cashew cream cake has the perfect amount of subtle mint flavor, both from the fresh mint and the mint extract and the chocolate of the crust and the chocolate chips on top compliment it so well. I love serving it with a little whipped coconut cream on top. Plus, rather than the beautiful green color coming from an artificial dye, it comes from some fresh baby spinach! Whether you want to believe it or not, there isn’t a bit of flavor from the baby spinach – just a beautiful, fresh and natural green hue. Read the rest of this entry »
-
Grain-free Tiramisu Double Chocolate Brownies – Gluten-free + Refined Sugar-free
Today’s guest post comes from the super lovely Rose of The Clean Dish and she is sharing this sweet but healthy valentines-day worthy recipe. I just adore this recipe and I cannot wait to make this myself.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hey there! My name is Rose; I am the author of The Clean Dish – a real food blog where you find grain free, gluten free and processed sugar free recipes! I am super excited to be guest posting for Beth today here at Tasty Yummies! I am a military wife and German national (I feel obliged to mention this so hopefully, you will forgive me any linguistic inaccuracies 🙂 ). I love fresh, locally sourced food and making things from scratch; nothing gives me more pleasure than to enjoy a home cooked meal with family and friends. Come visit me at the Clean Dish and see what I’ve been up to in my kitchen lately – I would love to have you 🙂
I had a hard time deciding whether I should bring you something sweet or savory! Right after Christmas, I didn’t even want to look at sweet stuff, not to mention make anything sweet but January has been a healthy month for me so far; I have recovered from my sugar overdose and this recipe I have for you is one I have been working on for a while so it’s time to get it out there!
These Tiramisu Double Chocolate Brownies Grain-free Tiramisu Double Chocolate BrowniesSpeaking of mascarpone; since I am a part time vegan (you know, I enjoy organic grade meat on occasions and would *never* give up cheese!!) I haven’t really made anything containing mascarpone in over 3 years – since I came to the US. And boy, was I shocked to find that 8oz of mascarpone cost $7 in this country!! That’s way too much, if I may say so. So I decided to compromise: I used equal parts mascarpone and cream cheese (instead of mascarpone only) with an amazing outcome: It tastes almost exactly like tiramisu cream except it’s a little firmer so it’s perfect for brownie frosting!
-
Masala Chai Squash Porridge – Gluten-free, Vegan and Paleo
I so happy to have my friend Leanne of Healthful Pursuit joining us today as our guest blogger, with this incredible porridge recipe that is not only vegan, paleo and gluten-free but also safe for the candida diet. Leanne is an amazing positive-energy, filled beauty of a woman, that I am so honored to have known now for many years. Now that we are both on the West Coast and each working on our yoga teacher trainings, I have a feeling there will be even more collaborations between the two of us. Take it away Leanne!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
I’ve made something for you.
Something that just about everyone in your life can enjoy no matter their food allergies, sensitivities or eating style.
Because I believe that it is possible for women to live a liberated life on a restricted diet.Vegan, paleo, gluten-free, candida diet, you name it, they can have this porridge and most of the recipes on my food blog, Healthful Pursuit.
So, preheat your oven, grab a squash, and let’s get making some porridge… masala chai style. Masala Chai Squash Porridge! Read the rest of this entry » -
Grain-free Spiced Molasses Cookies – Gluten-free & Dairy-free
It has been a very busy few weeks for us, we have had shows every weekend, we have been trying to get our Christmas shopping done as early as possible since we have to ship ALL of our gifts this year. On top of all of this I have had a lot of work to do and I just can’t seem to get it all done. It’s been madness. I am looking forward to Christmas eve when I think all of this craziness will be over and I can truly just enjoy the holidays. My favorite time of year.
We had a bunch of friends over last night for a little Christmas cocktail party thing. Nothing fancy, just some mulled wine, spiked egg nog, a hot cocoa bar and lots of snacks and treats! Sooo much food, as always! Mark ran to the store and bought a big tray of various gluten-filled Christmas cookies for everyone else, but I wanted to make a fun holiday-inspired cookie that both me and my friend Debbie (who is new to eating gluten-free) could enjoy! Read the rest of this entry »
-
Grain-free Cranberry-Orange Spice Mini Tarts {Gluten-free and Vegan}
Since I pulled together the massive recipe round-up list for Thanksgiving this year, I haven’t been super focus on creating recipes for the holiday, since I knew you guys were more than set, but I have just been so inspired by the season and I have been having a lot of fun with the flavors.
I love coming up with creative and healthy ways to enjoy the flavors of the season. I prefer to make recipes that everyone will enjoy, no matter if they have allergies or intolerances or not, while still accommodating my own personal dietary restrictions. These tarts do just that. They would be a lovely dessert at Thanksgiving or any other holiday gathering. The tart shells have the perfect texture to them, the creamy rich cashew layer is reminiscent of cream cheese and the spiced cranberry orange topping is what holiday dreams are made of. The smell of it simmering is almost as good as how it actually tastes. Read the rest of this entry »
-
Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)
Phew this has been a busy couple of weeks here on Tasty Yummies. I hope you guys have enjoying all of the new stuff and I am not overwhelming you with pumpkin already. I have obviously been inspired by the start of the new season!
I love coming up with fun new ways to enjoy pumpkin this time of year. Who wants to get stuck in a pumpkin rut? Not me! There are plenty of muffins, cookies, smoothies, lattes, etc – so a simple no-cook pumpkin almond butter fudge recipe seemed like a fun new way to enjoy pumpkin.
This sweet treat is super simple to make, grain-free, refined sugar-free (depending on the chocolate you use on top), vegan, etc. If you can’t have nuts, consider trying sunflower seed butter in place of the almond butter. Read the rest of this entry »
-
Vegan Pumpkin “Cheesecake” Pops {Grain-free, Gluten-free + Refined Sugar-Free}
I love when a recipe I create ends up inspiring countless others. The reach one simple idea can have is so fun and I love seeing and playing with all the different possibilities. In the summer, I created a No-Bake Vegan “Cheesecake” recipe for a 4th of July celebration. That recipe inspired Meg of Beard and Bonnet to create a delicious chocolate chip crust version and from there she created a Key Lime “Cheesecake” Truffle, that in turn gave me the idea of creating these delicious Autumn-inspired pumpkin spiced “cheesecake” pops! Phew! I love it. I can only imagine all that is to come from here with this idea.
Honestly, I don’t know if I will ever stop being so amazed at all of the delicious things you can make with cashews. I love making various cream sauces for tacos or pasta and the fun you can have with desserts, like these cake pops, are endless. Whoever first came up with the idea to soak cashews and turn them into cream, they should be in some foodie hall-of-fame somewhere. (Does that exist? Because if it doesn’t, it should!)
These Pumpkin “Cheesecake” Pops are not nearly as complicated to make as what the different groups of instructions below leads you to believe. They are quite easy. There is no baking required and it takes more time to wait for the pops to set, then to do anything else. I have served these to several non-vegan, non-gluten free people now. Actually come to think of it, besides myself, those are the only people that have eaten these. “Regular eaters”. Every last one loved them and they just couldn’t believe they were totally vegan and grain-free!
-
Salted Dark Chocolate Nut Bites
A true test of how much I love one of the many cookbooks in my collection, is how messy and “used” the book appears. If there are oil stains, melted chocolate fingerprints, bookmarked pages, etc – you know it’s one of my favorites. I haven’t had Kelly from The Spunky Coconut’s new cookbook in my collection for even a month yet and it already has quite a few of those things. If you pulled it off my shelf right now, you’d swear I have had it over a year. It looks that used, already.
The Paleo Chocolate Lover’s Cookbook features 80 gluten-free treats for breakfast and dessert and it will have you drooling just a few pages in. I know you guys know this already, but I don’t go crazy over all sweets and baked goods. I am just not wired that way. But, if you were to set something in front of me that has been dipped in some melted high-quality dark chocolate, it almost doesn’t matter what it is. I will eat every last bit of it. I don’t need heavy rich desserts, I rarely crave sugary, sweetness, but when I do – just a little something chocolatey usually does the trick for me. Sometimes just a small square of cold dark chocolate is all I need. Satisfying and comforting.
Making healthy, gluten-free chocolate treats that aren’t loaded with refined sugars and grains is just so gratifying and you can still enjoy the rich goodness without the guilt. I am so excited to now have a healthy chocolate “bible” of sorts, to refer to for the perfect chocolate treats whenever I want. An entire book filled with recipes, every single one safe for me and my way of eating. There are breakfast options, cakes, cookies, pies, ice cream, candy and so much more. There is even a section of savory recipes including stews, salads and other dinner-time meals. Besides all of the recipe goodness, Kelly explains some basic tips on getting started with a Paleo lifestyle, going in depth about specific ingredients and techniques. Plus she shares the science, history and ethics of chocolate and some of her favorite brands of store-bought chocolate. It is an incredibly comprehensive book about one of the most yummy topics you can think of! Read the rest of this entry »
-
Grain-Free & Vegan Apple Cobbler In A Jar
Even if you were unaware of the dropping temps and earlier sunsets, given all the pumpkin and apple recipes floating around online right now, it’d be hard not to notice that fall is on its way! I just love fall and all of the yummy comforting food that comes along with it. Spiced apple anything is a pretty surefire way to get me into an autumnal mood! The smell wafting through the house while anything apple-spiced bakes is probably one of the best smells in the whole entire world. These single-serve grain-free vegan apple cobblers in-a-jar are so simple to make, and they are a lovely healthy alternative to the usually heavy-on-the-butter and grain-containing original. Plus, these are great for those of us with restricted diets.
If you follow a paleo diet, I think just swapping the maple syrup out for honey should make these more paleo friendly. If you can’t have nuts, try using sunflower seed flour in place of the almond flour. If you like butter and you aren’t vegan, swap out the coconut oil with some good local grass-fed butter.
One bite of these amazing little treats will have you in the fall state of mind, as quick as can be! What’s your favorite fall food?
This recipe was originally shared on the Free People Blog BLDG 25.
[print_this]Grain-Free & Vegan Apple Cobbler In A Jar
makes 2 servings
Apple Filling:
- 2 large apples, peeled and diced small
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 teaspoons arrowroot starch (or other starch, corn, tapioca, potato, etc.)
- 1 tablespoon fresh lemon juice
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla
Cobbler Topping:
- 3/4 cup blanched almond flour (I use Honeyville brand)
- 3 tablespoons arrowroot starch (or other starch, corn, tapioca, potato, etc)
- 1/2 teaspoon baking powder
- 1 tablespoon ground flaxseed
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon melted coconut oil or butter
- 2 tablespoons warm water
- dash of salt
- additional coconut oil for greasing jars
- coconut sugar or regular sugar for the top, plus additional cinnamon
Preheat oven to 375ºF
Lightly grease two half pint-sized jars with coconut oil*
In a medium mixing bowl, mix all of the cobbler topping ingredients together. Make sure all of the ingredients are incorporated very well. Get your hands in there, if need be.
Form the dough into two equal sized balls using your hands and wrap tightly in plastic wrap. Place it into the fridge while you prep the apples.
Once the apples are peeled, core them and cut them into small thin slices or small cubes, place them in a bowl and add the remaining filling ingredients.
Take the dough out of the fridge — it should be a bit firmer now — and roll it out between two pieces of parchment paper or plastic wrap. Don’t press too hard, just enough to flatten it out into circles the size of the jars (it helps to use the lid).
Carefully cover the apple filling with the cobbler dough, cut a small slit in the middle and sprinkle a little cinnamon and sugar (of your choice) on top.
Place the jars on a baking sheet and bake for approximately 20 minutes. The topping should be browned and the filling should be bubbling. Serve warm and, if you’d like, add some dairy-free ice cream or whipped coconut cream to the top.
*I used two 12-ounce sized jars but there was a little bit of extra room — that’s just the size of jars that I happen to have. If you use a half-pint sized jar they should be nice and jam packed with apples! [/print_this]
-
Roasted Balsamic Fig Popsicles – (Gluten-free & Dairy-free w/Vegan Option)
I know to many of you, sharing a popsicle recipe in September might seem silly, it seems everyone has already made the switch to fall foods, but we had some seriously hot weather out here in Southern California last week, it was in the 90s for several days in a row. Even in spite of that, I am not looking to rush summer off so quickly. I love it, we have plenty of months ahead to enjoy pumpkin recipes and hot soups, let’s enjoy this while we have it.
We are back down to more manageable temperatures this week, but I am sure we will get more of that heat again before we totally settle into fall, so treats like this will be perfect. A great way to enjoy what is fresh and in-season, but appropriate to the temperatures. In the midst of that heat I was still picking figs from our tree and although I have tons of baked goods and other delicious recipes for the figs lined up, I wasn’t in the mood for any of them. I wanted something light, cooling and sweet. I was able to roast the figs for this recipe early in the morning when it was still cool out, so it didn’t affect the temperature of the house too much, you could also roast them at night and place them into the fridge until the next day.
After the popsicles had set and were totally frozen, I ended up waiting until mid-afternooon the next day to enjoy one outside on the deck in the sun, during the hottest part of the day and it was heaven! These popsicles are so creamy and rich, the perfect amount of sweetness with a lovely robust and almost savory flavor from the balsamic roasted figs. You could also roast the figs with a red wine or liquor, such as Grand Marnier, Chartreuse, or Cointreau, you just might want to take down how much honey you add, though, so they aren’t too sweet. Read the rest of this entry »
-
Grain-free Chocolate Chip Cookie Banana Ice Cream Sandwiches – Gluten-free + Dairy-free
I realized earlier this summer that it had been years since I have had an ice cream sandwich. While working an event, I came across a food truck that specialized in just ice cream sandwiches and they actually had a gluten-free and dairy-free option for someone like me. YAY! It was delicious, messy and probably loaded with sugar and lots of other stuff I prefer not to eat. It immediately got the gears turning in my head. I wanted to make a healthy ice cream sandwich myself and I of course just needed to find the time to actually play with some recipe ideas.
I know we have all seen the one or two ingredient banana ice cream that has been making it’s rounds all over the internet for the last two years. If you haven’t tried it yet, you must. Stop what you are doing right now, put those bananas in the freezer and make some yummy healthy ice cream. It is simple to make and sooo surprisingly creamy and delicious. I realized it would make the perfect ice cream sandwich filling since it is creamy, simple to make and literally has nothing more than bananas in it. A great compliment to some grain-free dairy-free cookies!
I am sharing the cookie recipe over on Free People today as part of my ongoing Restricted Diets series with them and so I expanded on the recipe to make this a two-for-one deal; a cookie recipe and a bonus ice cream sandwich recipe! Plus, we had our friends Dan and Debbie over earlier this week to celebrate Dan’s birthday, so I wanted to make something special for him that we could all enjoy. Debbie is experimenting with a gluten-free and dairy-free diet, so I am pretty sure her mind was blown that these were OK for her to eat! They were a hit, I don’t think anyone believed me that the filling was just bananas and the cookies were totally grain-free!! I love recipes like that. Read the rest of this entry »
-
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?
This recipe was originally shared on the Free People Blog BLDG 25
Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan
gluten-free, grain-free, dairy-free, vegan, paleoPrint Pin RateServings: 18 -24 cookiesIngredients
- 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.
