Treats

Grain Free Peach Cobbler

Grain Free Peach Cobbler on a Spoon

The peaches are fresh, juicy, ripe, and begging to be baked into something with cinnamon and nutmeg. There is nothing like peach season for eating peaches! They are at their most excellent and not to be missed! Peaches are sweet juicy pleasures, but they also are packed with health benefits and a broad range of nutrients!

The fiber in peaches helps keep you regular, they are rich in ascorbic acid and zinc (which also has anti-aging properties) to aid your immune system, rich in vitamin C and flavonoids for healthy skin, and contain the carotenoids lutein and zeaxanthin for eye health.

The batter for the cobbler features coconut flour, pastured eggs and natural maple syrup as the sweetener.

Grain Free Peach Cobbler

Grain Free Peach Cobbler

Preheat your oven to 350° degrees. Grease a 8″ x 8″ square pan with coconut oil.

Ingredients for Filling:

4 cups of peaches, peeled, pitted and sliced (about 4 peaches)

1/4 Cup of Maple Syrup (I used local)

2 Tablespoons of Lemon Juice (fresh squeezed)

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Nutmeg

1/8 Teaspoon of Sea Salt

Toss the peaches and filling ingredients together in a bowl, and set aside to let them start releasing some of their juices.

Ingredients for Cobbler Topping:

1/3 Cup of Coconut Flour (I use this brand) scooped and leveled, it makes a big difference with coconut flour how it is measured!

1/3 Cup of Coconut Milk

2 Tablespoons of Melted Coconut Oil

3 Pastured Eggs

1/4 Cup of Applesauce (no sugar added)

1 Teaspoon of Vanilla Extract (gluten free here)

1/2 Teaspoon of Fresh Squeezed Lemon Juice

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Cinnamon, plus more for sprinkling the top before baking

Directions:

In a medium mixing bowl, add the eggs and beat with an electric hand mixer until frothy. Add your coconut milk and beat. Slowly pour in the melted coconut oil while beating. Add the applesauce, vanilla extract and lemon juice and blend. Sift together the coconut flour, cinnamon and baking soda. Add it to the egg mixture, and mix with the electric mixer for one minute. It will thicken.

After mixing up the cobbler topping, pour your peach filling into the prepared 8″ x 8″ square pan. Dollop the cobbler batter on top as desired and sprinkle with some additional cinnamon, about 1/4 teaspoon, no need to be perfect with this, just a pinch or so though.

Bake in your preheated oven for 30 minutes. The peaches should be bubbling and the cobbler topping golden brown. Remove from the oven, and cool slightly before serving warm. You can also reheat any leftover cobbler quickly in the microwave if you want to eat it warm.

Sliced Peaches in Pan for Grain Free Cobbler

Peach Cobbler Filling

Batter on Peaches for Baking a Grain Free Cobbler

Ready to Bake above.

Serves Six

Enjoy!

Sandra

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Double Chocolate Bakery Style Cookies

Double Chocolate Cookies - Coconut Flour Baking

We talked about getting in your vegetables, which is so important to our overall health! Community and celebrations are equally important and a key factor that Octogenarians living in the Blue Zones of the world all have in common. Celebrations invariably have food, including sweet choices. Balance is key and not diving in face first into a whole batch. Believe me, I’ve been there! Think college years! I myself love a delicious treat that is full of healthier ingredients! So, here is one we enjoy here at my home that I am proud to bring to any gathering!

Double Chocolate Cookies Date Sweetened Coconut Flour

This Double Chocolate Jumbo cookie recipe is a healthier version of a coffee shop cookie, but just as delicious, with less guilt, and more benefits! I used a date paste I made myself with just pureed dates. You can easily make a batch and keep it on hand in the refrigerator, or make just enough for this recipe. It takes very little time! There are local pastured eggs in these beauties, Enjoy Life chocolate chips (here) which are dairy and soy free, raw cacao and heart healthy olive oil. Let’s bake!

Jumbo Double Chocolate Grain Free Cookies

These are perfect for a picnic or while sitting in the park waiting for the Fireworks!

Double Chocolate Jumbo Cookies with Coconut Flour

Double Chocolate Bakery Style Cookies

Preheat your oven to 350º degrees.

Date Paste Directions:

Soak 1 1/2 cups of Medjool Dates in hot water for five to ten minutes until soft. Drain and remove the pits. Blend in a blender with 1/2 cup of hot water. That’s it! Date Paste. You will use 1/2 cup in this recipe. The rest lasts a long time in the refrigerator, or you can freeze it or make just enough for these cookies.

Ingredients:

1/2 Cup of Date Paste

1/2 Cup of Olive Oil

1/3 Cup of Coconut Flour

1/4 Cup of Raw Cacao Powder (here)

2 Pastured Eggs

1 Tablespoon of Grass Fed Collagen (optional here)

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/2 Cup of Enjoy Life Mini Chocolate Chips (here)

Directions:

With a handheld electric mixer, cream the olive oil and date paste. Add the vanilla and the eggs, one at a time, blending after each addition. In a separate bowl, sift together with a wire whisk the coconut flour, raw cacao powder, salt, baking soda and gelatin. Add it to the date and egg mixture, and blend thoroughly. Fold in the mini chocolate chips, then let sit for five minutes. The coconut flour will thicken up the batter. Scoop the dough onto a large parchment lined cookie sheet with a muffin sized scoop, spacing the cookies evenly into 8. Flatten slightly with a fork so the tops are even. Bake for 15 minutes.

Remove from the oven and cool on the cookie sheet for ten minutes. Mmmmmm!

Enjoy your day!

Double Chocolate Cookies Grain Free and Yummy

Lemon Fig Cake

Lemon Fig Cake on a Plate

Lemon Fig Cake

Lemon Fig Cake (Coconut Flour)

Date Sweetened Lemon Fig Cake Using Coconut Flour

Yes, I love cake, and I am a healthy eater and consider myself vegetable forward. I don’t eat refined sugar anymore. I ditched it several years ago in favor of natural sweeteners like dates, honey, maple syrup and coconut sugar. After some practice and experimentation in the kitchen, and reading a lot of cookbooks on baking with alternative sweeteners, (You should see my library, seriously. Does anyone else read cookbooks like novels?) I find I prefer the natural sweetener’s flavors over the white stuff. I like options! Dates give substance to baking, are a whole food, and have a rich flavor similar to brown sugar. Honey is distinct, light, and good for neutral baking. It does have a tendency to over brown at too high of a heat. Maple syrup is very distinctive. I think everyone can picture that flavor on their tongue. It is delicious in chocolate breads and with pecans for example, and coconut sugar has an earthy flavor and is closest in texture and application to refined white sugar.

Lemon Fig Cake Grain Free

Lemon Fig Cake

So, tada………introducing Lemon Fig Cake! Don’t worry if you think you don’t like dates, they are not predominant in the cake. They just add moistness and structure to the cake and contain a ton of trace minerals, calcium and fiber. Dates are a fruit and a whole food sweetener.

Lemon Fig Cake

Ingredients:

6 Eggs (I used local)

1 Cup of Medjool Dates (Soaked and Pitted)

1/2 Cup of Coconut Flour (here)

1/2 Cup of Apple Sauce

1/2 Cup of Dried Figs, halved

1/4 Cup of Olive Oil

2 Tablespoons of Fresh Squeezed Lemon Juice

Zest of 1 Lemon (organic)

1/2 Teaspoon of Baking Soda (Gluten Free here)

1/2 Teaspoon of Pure Vanilla Extract (I use this kind)

1/4 Teaspoon of Fine Sea Salt

Directions:

Preheat your oven to 350º degrees F. Line an 8 inch square baking pan with parchment paper and set aside.

Place the dates in a bowl, and cover with very hot filtered tap water, and soak for five minutes. Halve your dried figs from stem to base and set aside. If they are extremely dry, you should soak them as well. In a food processor with a blade attachment, crack six eggs. Pit the dates after soaking and add them to the eggs. Then, process the eggs and dates until you have just little flecks of date in your batter. Add the remaining ingredients, except the figs, and process for about one minute until the batter is a smooth creamy yellow and a thick cake batter. Scrape the batter into your prepared parchment lined pan. Now, add your figs decoratively on the top, cut side up and bake for 25 to 30 minutes, or until the cake springs back when lightly touched with your finger. Cool on a wire rack, then remove the cake from the pan using the parchment paper as handles.

Lemon Fig Cake Batter (Grain Free)

Batter ready to bake shown above.

Servings 9

 

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

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