Treats

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.

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!

Moist and Grain Free Chocolate Chip Banana Muffins

Strawberry Pecan Pie – Grain Free, Dairy Free

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. This Strawberry Granola Dessert is just right!

Strawberry Pecan Pie

The crust for the pie 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 pie 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 Pie with Coconut Pecan Crust

Strawberry Pecan Pie

Strawberry Pecan Pie (makes two smaller or one full 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

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

Assemble!

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 Pie (smaller version)

strawberry pecan pie - grain free, dairy free

Eat Your Nutrients!

Chinese Almond Cookies – Gluten Free

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 – Gluten Free, 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

Chinese Almond Cookies - Paleo Gluten Free

Chocolate Coconut Milk Whip

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 Whip!

Merry Cherry Chocolate Fudge

Fudge with health benefits? What’s that you say? Well hey, I have a fudge recipe that tastes decadent and fudgy, and it has benefits other than expanding your waistline over the holidays. I tested it on my kids, and they gave me the thumbs up as well. Bet you want to have a piece don’t you? Read on for the benefits.

merry-cherry-fudge-gluten-and-dairy-free

For the fudge I used raw cacao powder, a whole cup of it! Raw Cacao is rich in magnesium, calcium, sulfur, zinc, iron, copper, potassium and manganese. It also contains polyphenols, B vitamins, protein, fiber, and essential heart healthy fat. Keep reading if you care about the benefits of Coconut Butter. 🙂

merry-cherry-fudge-paleo

I used creamy coconut butter, which is rich in immune boosting lauric acid and is said to destroy harmful bacteria, viruses and funguses, but very importantly, it is yummy enough to eat by the spoonful right out of the jar! It also is thought to boost metabolism because of it’s short chain fatty acids. Coconut butter is made from the meat of the coconut.

The recipe also includes raw, local honey which wards off infections (they use honey on bandages in wound clinics to kill infections. That’s how powerful it is.) The pollen in raw honey also helps with seasonal allergies, if it is local to where you live. It is an unrefined, natural sweetener as well.

I used freeze dried cherries for the fudge. Freeze drying concentrates the antioxidants. Just two tablespoons of freeze dried cherries contains the antioxidants of a whole cup of fresh ones, plus they work really well in the fudge. Yah!

Are you ready for the recipe?

merry-cherry-fudge-dairy-free

Merry Cherry Chocolate Fudge

Ingredients:

2 Cups of Coconut Butter (here is my favorite)

1 Cup of Raw Cacao Powder (like this gluten free brand)

3/4 Cup of Raw Local Honey

1/2 Cup of Coconut Milk (full fat, no additives)

1/4 Cup of Freeze Dried Cherries (this kind is what I use)

1 1/2 Teaspoons of Pure Vanilla Extract

1/8 Teaspoon of Sea Salt

Directions: Line an 8″ square pan with parchment paper. Set aside.

Place the freeze dried cherries in a sealed quart zip lock bag, and roll over with a rolling pin until the cherries are finely crushed. Set aside.

In a large bowl with a hand held mixer, mix together the softened coconut butter (Place the glass jar with the lid off for about 30 seconds in the microwave, and it will soften nicely so it is easily spooned.) Raw Cacao Powder, Honey, Coconut Milk, Vanilla and Sea Salt. Mix until smooth starting out slowly so you don’t fling cocoa powder all over the place.

Scoop the fudge into the parchment lined pan and smooth with a rubber spatula, reaching the sides of the pan and spreading it evenly.

Sprinkle with the crushed cherries and lightly pan down into the top of the fudge.

Put the pan in the freezer for one hour. Remove the pan from the freezer, and remove the parchment. On a cutting board with a large, sharp knife. Cut the fudge into 1 1/2″ inch squares. Store in the refrigerator or freezer for a firmer fudge. You can also store the fudge at room temperature if you like a softer fudge.

Happy Holidays!

Merry Cherry Chocolate Fudge Dairy Free, Paleo

Eat Your Nutrients!

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Honey Cherry Macaroons

I am a fan of macaroons and cherries, so I thought, why not come up with a cherry macaroon? They are a perfect two bite cookie with a toasted outside and a moist, chewy interior. The way to get a tart cherry flavor and have these macaroons work is to use crushed, freeze dried cherries. The ingredients are simple and clean with no refined sugar. These cookies should definitely go on your holiday tray! They also make a very pretty packaged gift!

festive-cherry-macaroons

Cherry Macaroons

Ingredients:

5 oz. (1 1/2 Cup) of Unsweetened Finely Shredded Coconut (I like this kind)

1/2 Cup of Coconut Cream (also know as coconut butter, here’s my favorite)

1/3 Cup of Freeze Dried Cherries (this kind)

1/3 Cup of Good Honey (I use local)

2 Tablespoons of Coconut Milk (full fat)

2 Egg Whites

1/4 Teaspoon of Sea Salt (I am a big fan of Himalayan Pink for it’s minerals)

Directions:

Preheat the oven to 325º degrees.

In a clean dry bowl, beat the egg whites and salt on high with a hand-held electric mixer until you have medium-firm peaks. Set aside.

egg-whites-medium-peaks

Put the cherries in a ziplock bag and crush them finely with a rolling pin. In a medium bowl, combined the shredded coconut and crushed cherries.

Coconut and Crushed Cherries

Add the honey, coconut cream (softened in the microwave), vanilla extract and coconut milk. Beat with a hand mixer until thoroughly creamed.

Carefully fold in the egg whites. Now, scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets.

cherry-macaroon-dough

Bake in your preheated oven for 20 to 25 minutes, or until the outside is a pretty golden brown. Remove from the oven and cool.

macaroons-with-cherries-paleo

Makes 20 Macaroons. They will keep at room temperature for a week or more.

Eat Your Nutrients!

Easy Coconut Milk Whipped Cream Five Ways!

Whipped Cream is one of the great pleasure of life! Gosh, I have missed my coffee shop beverages with all that delicious whip on top after going dairy free! Just before Thanksgiving, I finally purchased my own professional whipped cream dispenser, and I am so glad I did. I have been enjoying whip on my Matcha Latte’s I make at home, and Coffee, and also whipped topping for dessert on Thanksgiving. I am having a blast with it! Look at the gorgeous ways you can use it! You can also use a hand held mixer to make this whipped cream. Make sure your coconut milk is very cold.

chocolate-cherry-coconut-milk-whipped-cream

So, I have five variations of whip to share with you today, and it is super easy! Here’s how!

a-medley-of-coconut-milk-whipped-creams

easy-coconut-milk-whipped-topping-5-ways

Directions to make Coconut Milk Whipped Cream:

Refrigerate a can of full fat coconut milk for a minimum of four hours so it is nice and chilled. This is the brand I recommend. Pour the coconut milk into a bowl with a pour spout, and whisk it until it is creamy and blended well. (If you are making it with a hand held mixer, scoop of the coconut cream and reserve the coconut water in the bottom for another use.) Add it to your Stainless Steel Whipped Cream Dispenser. You can get it here for a good price. You will also need the cartridges to charge your dispenser here. Screw the top onto the dispenser, and add the decorator tip. Charge it as directed with one charger. You will hear the air dispelling into the whipped cream in the can. Now shake it up. I found shaking it thoroughly and more than you think you need yields the best whip, so I shake my can up and down about 50 times. It’s a good arm workout too. 🙂

It’s ready to use. The five variations are easy and delightful! Another super fun thing to do is give company a choice of what variation they want to have because it is not incorporated into the whip itself.

Cacao Dusted Whip!

Sprinkle with a dusting of cinnamon
Sprinkle with a dusting of raw cacao (substitute carob powder for AIP Paleo)
Sprinkle with freeze dried Just Cherries. They are freeze dried and so crush beautifully. (here)
Chocolate Cherry Whip! Sprinkle on a dusting of raw cacao and some crushed cherries!
Whip it up with plain whip! Equally delicious.

If you would like your whipped cream sweetened, add in two tablespoons of organic powdered sugar and beat first with an electric mixer before pouring it into the dispenser.

Let me know what your favorite way to have your whip is! Share with me in the comments below, and also, has this inspired you to try different whip flavors of your own?

cocao-dusted-coconut-milk-whipped-cream

Rum Raisin Ice Cream (Dairy Free)

For all those of you who have been missing Rum Raisin Ice Cream, here is a clean ingredient recipe! Rum Raisin Ice Cream was one of my favorites when I was a teenager. It is a classic flavor and perfect anytime of year, but I really like it in the Autumn. The rum flavor and raisins remind me of my Grandmother’s Plum Pudding with Hard Sauce she always made for the holidays with her recipe from “the old country”, as she used to say. She meant England. She had a very old recipe from my Great, Great, Great Grandmother that I want to try and revamp into a gluten free version. But for now, ice cream!

Rum Raisin Bowl of Dairy Free Ice Cream

This is a simple and delicious recipe of this classic that is dairy and egg free! If you are low fodmap, you can substitute currants for the raisins, and it will be simply delicious!

Rum Raisin Ice Cream (Dairy Free)

Now for the recipe!

Rum Raisin Ice Cream (Dairy Free)

Ingredients:

2 Cans of Coconut Milk (Full Fat)

1/2 Cup of Honey (use Clover Honey if Low FodMap)

1/2 Cup of Raisins (substitute currants if making Low FodMap)

1/4 Cup of Gelatin (Collagen not the Thickening Kind Here great for your hair, skin, nails and tummy)

2 Tablespoons of White Rum

1 Teaspoon of Vanilla Extract

1/8 Teaspoon of Himalayan Pink Salt or Sea Salt

Whisk all the ingredients together except the raisins. Stir in the raisins. Refrigerate for 4 hours to let the raisins plump and absorb some of the flavors and get the mixture chilled. Churn in an ice cream maker. Serve!

One of the things I like about adding rum to a non-dairy ice cream is, if you have leftovers and freeze them, the ice cream is easy to scoop right from the freezer.

8 Servings

Eat Your Nutrients!

Blueberry Frozen Yogurt (Made with Sheep’s Milk Yogurt)

I feel like I just won a prize! I recently found plain Sheep’s Milk yogurt at my local food co-op. Sheep’s Milk Yogurt is easily digestible, similar to goat’s milk, and many who don’t tolerate dairy in the form of cow’s milk or goat’s milk, can tolerate sheep’s milk, as it is very close to human breast milk. Sheep’s milk has a very high fat content naturally, so it is super creamy and requires no thickner’s or stabilizers. Another bonus if you are not a goat’s dairy fan because of the stronger flavor, sheep’s milk is very mild tasting. There are a lot of nutritional benefits to sheep’s milk and it has been consumed by humans for thousands of years. Read more about it here!

blueberry-frozen-yogurt-paleo-friendly

I am so thrilled about finding this yogurt that I actually tolerate very well, and tastes amazing! I want to eat it every day. I like to have it with a touch of honey and fruit, and even plain. Plus, it works great in savory dips and sauces.

black-sheep-yogurt

But today, I am using it to make a frozen yogurt with only 4 ingredients, and it is super delicious! Before I forget, here is the brand I found that is made in New York State. It is called Black Sheep Yogurt by Old Chatham Sheep Herding Creamery. If you can’t find a good Sheep’s Milk Yogurt where you are, you can buy this brand online and have it shipped directly to you.

blueberry-frozen-yogurt-recipe-honey-sweetened-sheeps-milk-yogurt

Blueberry Frozen Yogurt

Ingredients:

1 16 oz. container of Plain Yogurt (I used Sheep’s Milk)

1/2 Cup of Frozen Blueberries

1/4 Cup of Honey

2 Teaspoons of Fresh Squeezed Lemon Juice

Directions:

Place everything but the yogurt in a small saucepan, and warm together stirring constantly over medium heat to just warm. The honey should be dissolved and the blueberries warmed.

Put the yogurt into a medium bowl. Pour the berries over the top and whisk together.

Making Blueberry Frozen Yogurt with Sheep’s Milk Yogurt

Put directly into an ice cream maker, and churn until done. This takes approximately 30 minutes depending on your machine.

That’s it! So super easy and sooooooo good!

Enjoy the day!!!!!

Eat Your Nutrients!

Frosted Jackolantern Pumpkin Cookies

What kids doesn’t like a cute jackolantern pumpkin cookie this time of year! Especially if it is frosted! This honey of a cookie is thick and soft with just the right amount of pumpkin flavor.

Gluten Free/Grain Free Frosted Jackolantern Pumpkin Cookies

You will need a handmixer and a cookie scoop for this easy recipe……no rolling involved.

Frosted Jackolantern Pumpkin Cookies

Directions:

Preheat your oven to 350º degrees F.

Lay out a parchment lined cookie sheet.

Ingredients:

1 3/4 Cups Superfine Almond Flour

2 Tablespoons Coconut Flour

1/2 Teaspoon Baking Soda

1/4 Teaspoon Himalayan Pink Salt

1 Teaspoon Pumpkin Pie Spice

1/3 Cup Pumpkin Puree, SCD Legal

1 Egg

3 Tablespoons Clear Honey

1 Teaspoon pure Vanilla Extract

Directions: In a medium bowl, whisk together the first five dry ingredients. In a separate small bowl, with a hand held electric mixer, mix the wet ingredients together….the pumpkin puree, egg, honey and vanilla extract.

Add the wet ingredients to the dry ingredients, and mix until fully incorporated. With a 1/2 cup ice cream or cookie scoop, scoop the cookies onto your prepared cookie sheet. There should be six even sized scoops. Now, flatten into 3/4 inch thick circles with your hand, and then pinch the tops, patting and pinching to make the stem.

Bake in your preheated oven for 16 – 20 minutes, rotating the pan end to end after ten minutes. Keep an eye on them the last five minutes. The edges should be starting to brown, but not the centers.

Remove from the oven and cool completely while you make the frosting.

For the frosting:

Ingredients:

3 Tablespoons of Organic Shortening

3 Tablespoons of Honey

1 Tablespoon of Cacao Powder

In a small bowl with a hand held electric mixer, blend the shortening and honey together until it is whipped nicely.

Take a plastic sandwich bag and snip off one end. Insert a metal round piping tip into the snipped end. Scoop out two tablespoons of the white frosting from your bowl, and place it in the snipped bag. Twist the top moving the icing toward the piping tip. Set aside.

To the remaining frosting still in the bowl, add one tablespoon of cocao powder. Blend with your electric mixer.

Spread the chocolate frosting onto each cookie evenly, except the stems. Pipe the frosting on for the eyes and mouth.

It makes six large cookies. Yes, I know the picture shows five cookies. That’s because I ate one! 🙂

Happy Halloween! Boo!