Monthly Archives: December 2018

British Paleo Plum Pudding with Hard Sauce

Gluten Free Plum Pudding with Hard Sauce

I grew up eating my Grandmother Carrie’s Plum Pudding every Christmas and New Years as a child. It is a part of the holidays and just the smell says Christmas and New Years to me. The recipe she made had been passed down to her four generations ago, and six generations ago to me. It came from her Great, Great Grandmother from the Old Country as she referred to England.

Grandma had the recipe committed to memory, as she did many of her family dishes, casseroles, jams and pickles. But she wrote it down as she got older and her daughter (my mother) wanted the recipe.

Her plum pudding always had a warm hard sauce to spoon over the top rich with aromatic brandy. The spices of the plum pudding were deep and warming and the sauce sweet and decadent, it’s purpose to soak into the pudding on your plate.

Here is my modified recipe of her pudding. It is mostly the same, except I have taken out the wheat flour and made it grain and dairy free. I hope I have done you proud Grandma!

whole plum pudding grain free

British Gluten Free Plum Pudding with Hard Sauce

Ingredients:

1/2 Cup of Raisins

1/2 Cup of Currants

1/2 Cup of Chopped Apple

1/2 Cup of Coconut Flour

1/2 Cup of Olive Oil

2 Eggs

6 Tablespoons of Maple Syrup

2 Tablespoons of Molasses

2 Tablespoons of Brandy (you can substitute lemon juice of desired)

1/2 Cup of Coconut Milk

2 Teaspoons of Ground Cinnamon

1 Teaspoon of Ground Ginger

1/2 Teaspoon of Ground Nutmeg

1/2 Teaspoon of Ground Cloves

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Baking Powder (this is corn free)

Directions:

Preheat your oven to 350° degrees F. Grease a fluted 2 quart pan or other two quart pan with high sides with organic vegetable shortening.

Beat the eggs, olive oil, molasses, maple syrup, coconut milk and brandy in a stand mixer with a paddle attachment until creamy. You can use a hand held mixer if you don’t have a stand mixer. Whisk together all the dry ingredients (the remaining ingredients). Add the dry mixture slowly to the wet mixture until incorporated, then turn the mixer to medium high and beat for two minutes. Stir in the raisins, currant and apple on low until completely mixed.

Pour the batter into your prepared pan. Fill a large casserole dish with very hot water so when you place your fluted plum pudding pan into it the water comes half way up the sides. (You are creating a bain marie). Bake the plum pudding for 40 minutes, then tent with foil for 20 more minutes. It is a 60 minute bake total. If it should cave in a bit in the center when removed from the oven that’s ok. Let sit for five minutes, then tip it out of the fluted pan and onto a platter.

Hard Sauce

Ingredients:

1/2 Cup of Coconut Sugar

1/4 Cup of Maple Syrup

1/4 Cup of Water

2 Tablespoons of Coconut Oil

1 Tablespoon of Brandy

2 Teaspoons of Tapioca Starch

A Pinch of Nutmeg

Directions:

For the hard sauce whisk together all the ingredients except the tapioca starch. Then, bring to a boil. After the sauce comes to a boil, reduce it to a simmer and whisk in the tapioca starch until smooth. Continue to simmer for five minutes.

Serve the Plum Pudding by slicing it while warm. Then spooning warm hard sauce over it. While you can serve the cake cold, and just put warm hard sauce over it, it was traditionally served warm. You can reheat the pudding in the oven by wrapping it in foil and reheating for ten to fifteen minutes.

Paleo British Plum Pudding with Hard Sauce. This is a delicious traditional plum pudding made Grain and Dairy Free. The original recipe comes from my Grandmother from the Old Country.

 

 

 

 

 

 

Paleo Chai Tea Mix

There is nothing that says comfort and feels like a warm hug more than a cup of hot Chai Tea. Hot Chai smells so good, and I have sweetened this mix with low glycemic coconut sugar! If you are looking for a sweetened, creamy Chai mix that you can scoop into your cup and make at a moments notice when you want Chai, this recipe is for you! You can make it with the non-dairy milk of your choice for a latte or hot water for a creamy Chai Tea. Enjoy!!!

Chai Tea Mix Dairy Free

Chai Tea Mix

1 Cup of Powdered Coconut Milk (I use this)

1/2 Cup of Laird’s Superfood Coffee Creamer (here)

3/4 Cup of Coconut Sugar

1/2 Cup of Instant Tea (I use this all natural kind)

2 Teaspoons of Cinnamon

1 Teaspoon of Cardamom

1/2 Teaspoon of Cloves

Directions:

Pulse the Coconut Milk, Coconut Sugar, Instant Tea and Spices in a food processor to combine. This makes the Coconut Sugar less coarse, so it dissolves faster.

Layer the tea mixture and the Laird’s Creamer in a glass jar alternating between the tea mixture and the creamer. Add your mix to hot milk of choice or hot water and whisk to taste. I like 3 to 4 tablespoons per cup, but make it how you like it. It really depends on how big your cup is and personal preference.

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thank you.

Paleo Chai

Paleo Chai Tea Mix. Combine it with hot water or your favorite non-dairy milk for a delicious hot Chai that is sweetened with coconut sugar!

Healthy Holiday Tips to Avoid Weight Gain and if you have Food Sensitivities

How to Have a Healthier Holiday with Packing on the Pounds

Most of us have to be mindful during the holidays of what we eat to avoid weight gain and also digestive upset. Ugghh, who wants that?

Above are some tips for avoiding the fallout of the holiday celebrations on your health and still enjoy the festivities. Of course if you are having dessert and are allergic or sensitive to something in the dessert, don’t eat it. That is where it is a good idea to bring your own to share.  If you are lucky enough to get a thoughtful hostess who asks about food sensitivities, that is always a bonus!

Also, you can completely change your focus! Yes, there is a lot of emphasis on food, but it really does make a difference if you set an intention. For instance, “I intend to really enjoy the time I get to spend with my friends or family talking and catching up.” Put your focus more on the activities other than food that are happening at your party or get together.

Taking or preparing a dish or two of your own, or a healthier treat, will also keep you on track and keep you from feeling deprived or left out.

Don’t forget to stay hydrated. This is important in colder months. It keeps your mucus membranes hydrated, your skin, organs, and sometimes we mistake thirst for hunger. Not drinking enough water can also contribute to constipation.

Going for a brisk walk with your pet, friend or family member helps digestion, is energizing, burns calories, is great for circulation and your metabolism, and you benefit from fresh air!

If you have food sensitivities, you will be very happy that you resisted and came prepared, because the next day, you will feel good. When the holidays are over and you still have energy, can fit into your clothes, and don’t have to try to lose the holiday gain, you will be very thankful.

Sandra

Gluten Free Crispy Cinnamon Raisin Cookies

Chewy and crispy cookies are my jam this month! There is something about sinking your teeth into a chewy cookie that has the warmth of cinnamon in it and soft raisins, plus the crispiness of brown rice cereal that is just magic.

Crispy Cinnamon Raisin Cookies Egg Free Gluten Free, Egg Free

This new cookie recipe is a low allergen recipe. What is low allergen? I mean it is free of the top allergens. It is gluten free, dairy free, egg free, nut free, corn free, and soy free. Sweetened with honey, it is also refined sugar free. I am very pleased with the structure of these cookies too. The crumb is very nice.

Crispy Cinnamon Raisin Cookies Gluten Free Egg Free Nut Free

The inside is perfect, and the bottoms are a perfect golden brown!

Inside Crispy Cinnamon Raisin Cookies

Gluten Free Crispy Cinnamon Raisin Cookies

Preheat your oven to 350° F. Lay out a large cookie sheet lined with parchment paper or two small cookie sheets.

Ingredients:

1/2 Cup of White Rice Flour (I used this)

1/4 Cup of Organic Shortening

1/4 Cup of Good Honey

1/3 Cup of Crispy Brown Rice Cereal (I used Erewhon)

1 Tablespoon of Coconut Flour

1/3 Cup of Raisins

2 Tablespoons of Coconut Butter, (warm until soft in the microwave, be gentle)

1 Tablespoon of Gelatin (I used Vital Proteins)

1/2 Teaspoon of Vanilla Extract

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Nutmeg

Directions:

In a medium mixing bowl, cream together with an electric hand mixer the shortening, Honey, Vanilla Extract, and warmed Coconut Butter until light and creamy.

Sift together the White Rice Flour, Coconut Flour, Cinnamon, Nutmeg, Baking Soda, Salt and Gelatin.

Add the dry ingredients to your shortening and honey mixture and beat until incorporated. Mix in the Crispy Brown Rice Cereal and Raisins.

With a tablespoon scoop,  scoop the cookie dough into balls. Roll them into rounds between your hands, and place them on your prepared cookie sheet. Flatten the cookies with the bottom of a glass, Make sure the cookies have 2 inches between them on the sheet. Bake in your preheated oven for 9 – 10 minutes until they are golden brown.

Makes 1 dozen cookies.

Allergen Friendly, Chewy and Crispy Cookies!

 

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