Treats

Chocolate Fudge Grain Free Brownies

Brownies that are very chocolatey, fudgy and grain free is possible! I kept coming back and experimenting with this recipe over the past several months. Initially they were more cakey than fudgy, and my favorite kind of brownie is fudgy. It is finally blog worthy! Maple syrup is the perfect addition for a chocolate dessert. It compliments the chocolate and is a natural sweetener. There is also some cooled coffee in the recipe to amp it up even further. If you are a baker, you will probably know that coffee makes chocolate taste more chocolatey. Finally, for the ultimate moist fudge flavor, I added 2 ounces of an organic 85% Dark Chocolate Bar. I would very happily make these brownies for my grain loving friends and family with confidence! Aren’t they pretty?

Chocolate Fudge Grain Free Brownies

To make this batch of brownies you will use an 8″ x 8″ square pan. It makes twelve generous brownies or nine jumbo ones.

 

Chocolate Fudge Grain Free Brownies

Chocolate Fudge Grain Free Brownies

Preheat your oven to 350º degrees. Line a 8″ x 8″ square baking pan with parchment paper.

Ingredients:

3 Eggs

1/2 Cup of Medjool Dates (soaked in warm water for 5 minutes then pitted)

1/3 Cup of Unsweetened Applesauce

1/4 Cup of Maple Syrup

1/4 Cup of Olive Oil

1/4 Cup of Raw Cacao Powder

1/4 Cup of Brewed Coffee (cold)

3 Tablespoons of Coconut Flour

2 ounces of Dark Chocolate, finely chopped (I used organic 85% Alter Eco Dark Blackout Bar here)

2 Teaspoons of Vanilla Extract

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

Directions: Pulse the dates and eggs in a food processor, then blend until creamy, about one minute.

Add the remaining ingredients, except the 2 oz. of chocolate bar. Blend thoroughly, scraping down the sides of the processor twice. Add the 2 ounces of chopped chocolate and pulse a few times until evenly distributed. You want little pockets of chocolate! Scrape the batter into the prepared square pan. Let sit for ten minutes. Then pop the pan into your preheated oven, and bake for 17 to 20 minutes, until just baked. When you insert a toothpick into the center of the brownies you should have moist crumbs on the toothpick. Don’t over bake.

Cool completely, then slice. Viola! Moist and Fudgy Brownies!

Chocolate Fudge Grain Free Brownies

 

Chocolate Fudge Grain Free Brownies

 

Three Ingredient Chocolate Peanut Butter Balls

Dates are a great addition to your diet! I like to throw a couple in a smoothie to add natural sweetness in whole food form or use them to make energy bites with things like nuts and berries in them. These balls are made up of raw cacao, peanut butter (or a nut or seed butter of your choice) and dates. They are healthy and satisfying! I like to pop in these super quick and easy sweet treats when I have a craving for something chewy and chocolate. The raw cacao is loaded with antioxidants and magnesium and is a natural mood elevator. Dates are full of fiber, vitamins and essential minerals and are a whole food, natural sweetener eaten for centuries. The fat in the peanut butter or nut butter of your choice is satiating, and nuts contain protein. Use a peanut butter or nut butter with no added sugar, just salt.

Three Ingredient Chocolate Peanut Butter Balls - Yummy!

Three Ingredient Chocolate Peanut Butter Balls – Yummy!

 

Three Ingredient Chocolate Peanut Butter Balls

Ingredients:

1 1/2 Cups of Soft Medjool Dates (pits removed, if they are not soft between your fingers, soak them for five minutes in warm water)

1/3 Cup plus 2 Tablespoons of Raw Cacao Powder (like this)

6 Tablespoons of Peanut Butter (no sugar added)

Directions: Place the dates in a food processor with a blade attachment, and puree. Add in 1/3 Cup of Raw Cacao Powder and the Peanut Butter or nut butter. Blend until smooth, scraping down the sides of the processor as needed with a rubber spatula. Place the remaining two tablespoons of Raw Cacao Powder in a bowl. With a tablespoon cookie scoop, scoop the mixture into balls, roll them between your hands to form a round globe, and roll in cocoa powder. The balls can be stored at room temperature, in the refrigerator, or freezer depending on your preference. Pop these in when you need a healthy chocolate fix or a energy boost!

Three Ingredient Chocolate Peanut Butter Balls

Three Ingredient Chocolate Peanut Butter Balls

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Smooth and Peachy Coconut Milk Ice Cream

When Spring is getting close and the days are lengthening, I start craving fresh fruity flavors. The beauty of freeze dried fruit is the flavor is intensified, because it is concentrated. So, it is easy to make a fruit forward ice cream or cookie off season. I really like Karen’s Naturals freeze dried fruit. They are organic and contain just fruit, no additives or preservatives. This is a pretty straight forward recipe using just a few quality ingredients to make a smooth and peachy, dairy free, ice cream that tastes fresh, even when peaches are not in season!

Smooth and Peachy Coconut Milk Ice Cream

Smooth and Peachy Coconut Milk Ice Cream

This recipe makes enough for four generous servings of ice cream. It is dairy free, gluten free and honey sweetened. The squeeze of fresh lemon juice brightens the ice cream and gives it the perfect tang.

 

Serving Up Smooth and Peachy Coconut Milk Ice Cream

Serving Up Smooth and Peachy Coconut Milk Ice Cream

 

Smooth and Peachy Coconut Milk Ice Cream

Ingredients:

2 Cups of Full Fat Coconut Milk

1 Bag of Just Organic Freeze Dried Peaches (here)

1/2 Cup of Quality Honey (I use local)

2 Tablespoons of Pure Vanilla Extract

1 Tablespoon of Fresh Squeezed Lemon Juice

1/8 Teaspoon of Sea Salt

Directions: In a high speed blender, puree all the ingredients. Chill in the refrigerator for 4 hours. Churn in an ice cream maker. I use this one.

Enjoy! You can store leftover ice cream in the freezer. It is easy to scoop straight from the freezer because of the higher vanilla content. Have a blast of peach before peach season to celebrate the coming of Spring!

If you want to make a fresh peach ice cream that is dairy free in peach season, check out my recipe for fresh and simple peach ice cream here!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

Chocolate Chip Banana Muffins (Dairy and Gluten Free)

I have been joking lately that I have a house full of chimps. I have had a difficult time getting a few black spotted bananas to bake with because my family is eating them so fast. I am not sure what has caused this sudden rise in banana consumption, but I am not going to complain too loudly when bananas are being chosen. I simply have learned to hide some so they get a chance to reach that black spotted stage that makes them perfect for baking!

Grain Free Chocolate Chip Banana Muffins

Coconut Flour Chocolate Chip Banana Muffins

I have been craving a chocolate chip banana muffin, and this one fits the bill perfectly. They are simple to whip up in a food processor, have protein from six eggs, healthy fat from olive oil (they make muffins very moist!) are mostly sweetened with bananas and just a touch of honey, and sprinkled with some dairy free chocolate chips. Heavenly! Scroll down for the recipe which makes an even dozen.

Coconut Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins – Dairy Free

Chocolate Chip Banana Muffins (Dairy and Grain Free)

Preheat your oven to 350º degrees F. Line 12 muffin cups with non-stick muffin papers and set aside.

Ingredients:

6 Pastured Eggs

1/2 Cup of Coconut Flour (here)

2 Black Spotted Bananas

1/4 Cup of Olive Oil

2 Tablespoons of Honey

1 Teaspoon of Vanilla Extract

1 Teaspoon of Lemon Juice

1/2 Teaspoon of Baking Soda

1/2 Cup of Mini Chocolate Chips plus more for sprinkling (I use these dairy and gluten free ones)

Directions: In a food processor with a blade attachment, blend the eggs and banana until the banana is smooth. Add in the rest of the ingredients except the chocolate chips and blend for two minutes. Add in 1/2 cup of mini chocolate chips and pulse six times just until the chocolate chips are incorporated but not broken up. Scoop the batter into the prepared muffin cups and sprinkle with some extra chocolate chips. Bake for 20 to 25 minutes in your preheated oven until the tops spring back. Remove from the oven, and cool for five minutes before removing from the pan and cooling on a wire rack.

These keep at room temperature for three days. I only know this because I hid one, otherwise my son would have eaten them all. 🙂

Enjoy your day!

Eat Your Nutrients!

Eat Your Nutrients!

 

Moist and Grain Free Chocolate Chip Banana Muffins

Moist and Grain Free Chocolate Chip Banana Muffins

Strawberry Pecan Granola Tart

You know what I love about February besides having three of my daughter’s birthdays in this month and Valentine’s Day? I start seeing good strawberries in the store again! I also find people are starved for color, and February is full of red and pink and hearts. These Strawberry Granola Tarts are just right!

Strawberry Pecan Granola Tart

Strawberry Pecan Granola Tart

The crust for the tart is a coconut pecan crust that is grain free. It rolls really well and blind bakes beautifully. The pecans and coconut in the recipe with a touch of honey makes it very tasty!

There is a jammy berry bursting filling that has berries cooked down to intensify the strawberry flavor naturally, and fresh strawberries stirred in afterwards, along with some coconut butter to add creaminess.

The granola on the top of this tart adds a crunchiness that is fun to eat and delicious with the creamy filling. It is crunchy and airy with the freeze dried strawberries, toasted coconut flakes and crunchy chopped pecans. The granola topping stands alone in my opinion, so make extra to snack on!

Strawberry Pecan Granola Tart with Coconut Pecan Crust

Strawberry Pecan Granola Tart with Coconut Pecan Crust

 

Strawberry Pecan Granola Tarts

Strawberry Pecan Granola Tarts

 

Strawberry Pecan Granola Tarts (makes two small or one pie sized)

Coconut Pecan Crust

For the crust: Preheat your oven to 350º degrees F.

In a food processor with a blade attachment add the following ingredients:

1/4 Cup of Coconut Flour

1/3 Cup of Pecan Halves

1/4 Cup of Coconut Butter (I could eat this brand right out of the jar)

1/4 Cup of Coconut Flakes (unsweetened, shredded)

1 Egg

2 Tablespoons of Honey

1/8 Teaspoon of Sea Salt

Pulse all the ingredients in the food processor until it forms a ball. Grease your pan of choice. This is either a full sized pie pan, or like the ones I used which hold 2 Cups each.

Roll out the crust between two pieces of parchment paper or plastic wrap with a rolling pin. If you have two pans, divide the crust in half, one for each pan. Take off the top layer of parchment after rolling the crust out, and carefully transfer it to the pans. It will probably need some patching, so use your fingers to form the crust to your liking. Don’t panic. 🙂

Bake for ten minutes, or until the crust is golden brown on the edges. Remove it from the oven and cool. Now let’s make the filling!

Coconut Pecan Pie Crust

Coconut Pecan Pie Crust

Filling

1 Lb. of Fresh Strawberries for making the jam filling

1 Cup of Fresh Strawberries for stirring in

1/4 Cup of Coconut Butter

3 Tablespoons of Honey

1 Tablespoon of Fresh Squeezed Lemon Juice

a Pinch of Sea Salt

In a heavy medium saucepan over medium high heat, cook the ingredients. When the jammy filling comes to a simmer, mash the berries using a potato masher to break up the berries. Continue cooking for five to ten minutes at a high simmer until the mixture thickens,stirring occasionally. Remove from the heat and fold in one cup of fresh diced strawberries. Set aside to cool.

Strawberry Granola Topping

This is an easy peasy granola, and you are going to love it!

1/4 Cup of Pecan Halves

1/4 Cup of Freeze Dried Strawberries (my favorite here)

1/4 Cup of Dang Lightly Salted, Toasted Coconut Flakes (they are amazing straight out of the bag…here. Easy to find in grocery stores too)

Directions: Break up the strawberries and coconut flakes with your hands or a knife. Coarsely chop the pecans. Mix them all together in a bowl.

Simple Strawberry Granola Ingredients

Simple Strawberry Granola Ingredients

Assemble the Strawberry Pecan Granola Tart.

Pour the Jammy Strawberry filling into the cooled pie crust, and spread it evenly. Sprinkle the delicious, crunchy Strawberry Granola Topping on top. Be artistic! Refrigerate for four hours before serving.

Happy February!

Dishing it Up! Strawberry Pecan Granola Tart

Dishing it Up! Strawberry Pecan Granola Tart

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

Chinese Almond Cookies – Gluten Free

Chinese Almond Cookies made with almond flour

Chinese Almond Cookies made with Almond Flour

In celebration of Chinese New Year, which we have celebrated every year since the adoption of my two youngest daughters, I made a grain free almond cookie! Whether you celebrate this holiday or not, this is a delicious Chinese Almond Cookie! Gung Hay Fat Choy!

Chinese Almond Cookies made with almond flour

Chinese Almond Cookies – Gluten Free, Paleo

Chinese Almond Cookies, Gluten Free and Paleo

Chinese Almond Cookies, Gluten Free and Paleo

 

Chinese Almond Cookies

Ingredients:

1 1/2 Cups of Almond Flour

1 Egg

1/4 Cup of Honey

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Almond Extract

12 Whole Almonds for the Top of the Cookies (I used sprouted almonds)

Directions: Preheat your oven to 350º degrees F. Line a cookie sheet with parchment paper. In a bowl with an electric hand-held mixer, beat the egg and honey. Add the almond flour, sea salt, baking soda and almond extract. Beat until fully incorporated for about one minute. With a tablespoon cookie scoop, scoop the cookie dough onto the prepared cookie sheet about 1 1/2 inches apart. Place one almond on top of each cookie, in the center, and press down gently. Bake in your preheated oven for ten minutes, or until the cookies are golden brown. Cool on the cookie sheet.

Makes one dozen cookies. Low FodMap 1 cookie.

chinese-almond-cookies-ready-to-bake

Grain Free Chinese Almond Cookie

Grain Free Chinese Almond Cookie

Chocolate Coconut Milk Whip

Chocolate Coconut Milk Whip with Raw Cacao

Chocolate Coconut Milk Whip with Raw Cacao

 

I love a hot coffee in the morning that has some whip on top to slurp! I adore the cold creamy whip with the hot coffee. You don’t need an ISO whip to make this either. I am really loving mine and have been squirting it atop my coffee with abandon. However, I have also made the whip and kept it in a glass container in the refrigerator. It isn’t as airy, but it is definitely yummo. If you want to invest in an ISO Stainless Steel Whipped Cream Dispenser, you can find one here.

So, here is the recipe!

Chocolate Coconut Milk Whip with Raw Cacao

One can of Chilled Full Fat Coconut Milk

2 Tablespoons of Raw Cacao Powder

1 – 2 Tablespoons of Honey (to taste)

1/2 Teaspoon of Vanilla Extract

Directions:

Scoop the coconut cream off the top of the refrigerated coconut milk. It rises to the top of the can when refrigerated for a few hours. Keep the runny part for something else.

In a small blender, like a Ninja or Magic Bullet, blend all the ingredients. Pour it into your ISO Whip Dispenser and charge it as directed. If you aren’t using a dispenser, pour it into a glass container with a lid and refrigerate until it sets up. Then scoop it onto your coffee. Viola! Whip! A good tip is to store the can on it’s side, then whenever you want whip, you can just take it out the refrigerator and shake it a few times before dispensing.

Chocolate Coconut Milk Whipped Latte Topping

Chocolate Coconut Milk Whipped Latte Topping

 

Chocolate Coconut Milk Whip!

Chocolate Coconut Milk Whip!

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