Tag Archives: Dairy Free

Dark Chocolate Pecan Biscotti

 

Dark Chocolate Pecan Biscotti 4

Hello! I hope you are well and safe!

I’ve been in the kitchen this week testing new recipes, and I think you are going to love this healthy Dark Chocolate Pecan Biscotti that is sweetened with dates!

Dark Chocolate Pecan Biscotti 5

There are so many benefits in this cookie that you can enjoy guilt free!

There is raw cacao powder that is full of flavanoids, a powerful antioxidant. How lucky are we that chocolate has this!

A little bit of cinnamon really compliments this Italian cookie, and it is great for regulating blood sugar! Put a little in your smoothies everyday too!

Pecans are heart healthy, boost immunity and are great for skin and hair!

Olive Oil is a heart healthy fat used for baking for many, many years and has strong anti-inflammatory properties.

Dates are full of fiber and are a whole food way to sweetened baked goods slowing down the absorption of sugar into your blood stream. The potassium in dates can help maintain bone mass and they also have brain boosting choline!

Eggs are a great source of protein and an important binder in baking. They also have necessary vitamins and minerals in the yolks.

Every ingredient in my cookie recipe has a health benefit. But most importantly, they are delicious!

Dark Chocolate Pecan Biscotti 3

Here’s how to make them:

Dark Chocolate Pecan Biscotti

Ingredients:

1 1/2 Cup of Toasted Pecans

1/2 Cup of Raw Cacao Powder (my favorite)

2 Good Quality Eggs

1/2 Cup of Dates, pitted and chopped

1/4 Cup of Olive Oil

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Salt

1/4 Teaspoon of Baking Soda

Directions:

Preheat your oven to 350° F. Lay your pecans out on a baking tray in a single layer, and toast in your oven for approximately 8 minutes, or until the pecans are lightly brown and releasing some of their oils.

While the pecans are toasting, set up your food processor with a blade attachment.

Add the eggs, olive oil and dates to your food processor, and process for a minute. The dates will be in pieces but not completely emulsified with the eggs and oil. Now, add in the raw cacao powder, cinnamon, salt, vanilla extract and baking soda. Blend in your food processor, pausing to scrape down the sides of the bowl a couple times, until creamy.

When your dates are toasted add them to your food processor with the rest of the dough you have already prepared. They should still be warm. Process by pulsing the pecans into the dough until they are chopped and the dough holds together.

Dump the biscotti dough out onto a parchment lined baking sheet and form it into a rectangle that is about 12″ by 6″. This works best if you use wet hands to keep the dough from sticking to your fingers. Bake in your preheated 350° oven for 20 minutes.

Remove the biscotti log from the oven and cool for one hour.

Dark Chocolate Pecan Biscotti

After an hour has passed. Place your biscotti rectangle onto a cutting board, and using a serrated knife, slice your biscotti on a diagonal into 1 inch slices. Lay back onto your parchment lined cookie sheet cut side down. Put your biscotti back in the oven for 4 minutes. Then, remove it from the oven and flip the biscotti over to the other cut side, and bake for an additional 4 minutes. Remove from the oven and cool completely.

Dark Chocolate Pecan Biscotti 2

3April

Store your biscotti in an air tight container.

God Bless you! Be safe and healthy!

Dark Chocolate Pecan Biscotti Grain Free

Vanilla Sunflower Seed Milk Recipe

Homemade Sunflower Seed Milk is a good milk alternative made with seeds.

I like to mix up the types of non-dairy milks I use in my kitchen. I find it is helpful to rotate them if you are having new or developing food sensitivities. By rotating the types of nuts and seeds you eat, you are potentially preventing your body from detecting them as a foreign invader (measured as IgG Reactivity to types of food using a blood test) and therefore becoming sensitive to them.

Creamy Sunflower Seed Milk

There are many other good reasons to rotate the types of milk you consume, one of which is they all have different quantities and types of nutrients. It also makes it more interesting, because they all taste different, so you don’t get bored.

I have found this Vanilla Sunflower Seed Milk delightful, thick, and creamy. It is wonderful chilled in a glass, and makes a really frothy steamed milk to use in teas and coffee, and even baking.

Sunflower Seed Milk in a Pitcher

Here’s my recipe:

Vanilla Sunflower Seed Milk

Ingredients:

1 Cup of Raw Sunflower Seeds

4 Cups of Filtered Water

1/8 Tsp. of Monk Fruit (I use this clean label) or 1 to 2 Tablespoons of Honey or Maple Syrup to taste (optional)

1 Teaspoon of Vanilla Extract

1/8 Tsp. of Sea Salt

Directions:

Using a fine mesh strainer, rinse the sunflower seeds well. In a 4 cup measuring pitcher, cover the sunflower seeds with cold water up to the 4 cup line. Store covered in the refrigerator overnight to soak.

The next day, pour off the soaking water, and rinse the sunflower seeds again. Put the soaked seeds into a high speed blender. Add 4 cups of filtered water, the Monk Fruit or other sweetener of choice if using, the vanilla and sea salt. Blend on high for 2 minutes.

Pour the mixture from the blender into a super fine mesh strainer (like this) or a milk bag over a bowl. Use a rubber spatula to strain the milk through the sieve into the bowl, or if using a milk bag, gently squeeze out the milk and discard the pulp.

Chill. This will keep in the refrigerator up to 3 days. If you don’t want as much milk, this recipe is easily halved.

Enjoy!

Sunflower Seed Milk Gluten and Dairy Free

Here is more information about following a rotation diet that may be helpful.

Vanilla Sunflower Seed Milk, Dairy Free, Nut Free, Keto Friendly

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

Soft, Cakey Cinnamon Banana Cookies

 

Cinnamon Swirl Banana Cookies 2

Soft and sweet with the warmth of cinnamon. These cookies are ones you are going to want to make if you are a fan of the flavor combination and are a soft cookie lover. They are sweetened with honey and ripe bananas.

Cinnamon Swirl Banana Cookies 3

The flavors all meld together nicely to give you a soft cookie with the nice cracks on the top. The cracks are a reaction of the cookie expanding and hardening on top while the centers are still soft. It’s a appealing part of this cookie and others like molasses crinkles.

Cinnamon Swirl Banana Cookies 1

Soft Cakey Cinnamon Banana Cookies

Preheat your oven to 350ºF.

Ingredients:

1 1/2 Cups of sliced bananas, ripe with black spots

1 Cup of Almond Flour

1/4 Cup of Coconut Flour

1/4 Cup of Organic Shortening (I use Spectrum)

1 Egg

2 Tablespoons of Honey

1 Tablespoon of Cinnamon (reserved for last)

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions: In a food processor with a blade attachment, puree the ripe banana. Then, add in the egg, honey, vanilla and shortening, and process until smooth. Add the Almond Flour, Coconut Flour, Salt and Baking Soda. Process two minutes.

Remove the cookie dough from the food processor and scoop it into a bowl. Sprinkle the tablespoon of Cinnamon over the dough, and swirl it in with a knife until you have a marbled dough.

With a tablespoon cookie scoop, scoop the cookies onto a parchment lined baking sheet, and bake in your preheated oven for 15 minutes, or until they are golden brown on the edges and set.

Makes 20 cookies.

Low FodMap Serving Size is 2 Cookies

Soft Cakey Cinnamon Banana Cookies, Grain Free, SCD Diet, Paleo, Dairy Free, Low FodMap. Gluten Free

 

 

 

 

Grain Free Walnut Spice Muffins

Grain Free Walnut Spice Muffins SCD, Paleo

I love muffins and spice cake!  This muffin recipe reminds me of spice cake, and it is belly friendly, has vegetables in it (carrots)  and is sweetened with honey.  It also includes gelatin for a bonus gut healing ingredient.

Grain Free Walnut Spice Muffins Scd, Paleo 2

Ingredients:

1/2 Cup Coconut Flour

3 1/2 Cups of Shredded Carrot

4 Pastured Eggs

1/2 Cup of Raw Walnuts, Coarsely Chopped

1/4 Cup of Olive Oil or Melted Coconut Oil

1 1/2 Tablespoons Grass Fed Collagen

1/4 Cup of Clear Clover Honey

1/4 Cup of Coconut Milk

1 teaspoon SCD Legal Vanilla Extract

1/4 teaspoon Pink Himalayan Salt

3/4 Teaspoon Baking Soda

1 Teaspoon of Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg or Mace

1/8 teaspoon Cloves

Whole Walnuts for the Tops

Grain Free Walnut Spice Muffins 3

Directions:  Preheat Oven 350°.  Place muffin cup liners in pan.  Place eggs, coconut flour, carrots and gelatin in a food processor and pulse until blended.  Add honey, coconut milk, olive oil or coconut oil, vanilla, spices and baking soda. Pulse again until well blended. Using a muffin scoop, place level scoops into muffin papers. Top with a whole  walnut (I use walnuts from nuts.com. ) Bake 35 to 38 minutes until set and browned on the top.

Makes a bakers dozen.

sam eats her nutrients cartoon

Grain Free Walnut Spice Muffins - SCD, Paleo, Dairy Free

Chocolate Chocolate Cookies with Quinoa and Banana Flour

Chocolate Chocolate Cookies 4

I created this new cookie recipe to be nut free, gluten free, dairy free and gum free and it uses just two flours, Quinoa and Banana. These two combined I find make a nice cookie.

Chocolate Chocolate Cookies 5

These cookies taste chocolately delicious, and are sweetened with natural maple sugar.

Chocolate Chocolate Cookies 1

I usually freeze them after I make them because,  1. It keeps them fresh longer and 2. It helps resist temptation to eat too many at once. But, I have to say, they are good right out of the freezer, so that doesn’t always work well. 🙂

Chocolate Chocolate Cookies 2

This recipe makes a dozen cookies. I don’t think there is ever a time of year when chocolate isn’t on the list of cookie flavor favorites. But, they are especially cozy when the weather gets cooler and you can grab a hot cup of something to go with them curled up with a blanket and a good book.

Here’s the recipe.

Chocolate Chocolate Cookies with Quinoa and Banana Flour

1/4 Cup of Banana Flour

1/4 Cup of Quinoa Flour

1/4 Cup of Cacao Powder

1/4 Cup of Olive Oil

1 Egg

1/4 Cup of Maple Sugar

1/3 Cup of Chocolate Chips

1/4 Teaspoon of Baking Soda

1/8 Teaspoon of Sea Salt

1/2 Teaspoon of Vanilla Extract

Directions:

Preheat the oven to 350°F.

In a medium bowl, beat the olive oil and maple sugar together. Add the egg and beat for one minute. Add the quinoa flour, banana flour, cocoa powder, baking soda, salt and vanilla and beat until creamy. Fold in the chocolate chips.

Scoop onto a parchment lined cookie sheet using a tablespoon cookie measure. Flatten the cookies with damp fingers. Bake in your preheated oven for 10 – 11 minutes. Remove from the oven, and cool on the cookie sheet.

Chocolate Chocolate Cookies Gluten, Dairy and Nut Free

*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.

Chopped Kale, Cranberry, and Pumpkin Seed Slaw!

Kale, Cranberry, Pumpkin Seed Slaw 2

This slaw is a twist on the traditional cole slaw with the Autumn flavors of cranberries and pumpkin seeds, and the added nutrition of Lacinato Kale!

Kale, Cranberry, Pumpkin Seed Slaw

Gosh I love Fall! It’s my favorite season! I love all the spices, warm drinks, cozy sweaters, autumn fruits and vegetables, crunchy leaves, pumpkin patches, pumpkins, Mums, Fall porch decorations, cozy corners with a good book and a quilt, jackets, boots…..Love- It – All! This slaw introduces some of the flavors of Fall without completely letting go of Summer yet IMO.

Autumn Picture Cozy Time

What’s your favorite part about Fall? Please share with me. 🙂

I think you will like the crunch of the pumpkin seeds and chewy cranberries in this slaw. Plus, it has a milder onion flavor with scallions (green onions). It can also be made ahead, which is always handy!

Ingredients

4 Cups of Shredded Green Cabbage

1 Cup of Finely Chopped Lacinato Kale

1/2 Cup of Shredded Carrot

1/2 Cup of Thinly Sliced Green Onion

1/2 Cup of Pumpkin Seeds (I like this sprouted kind)

1/2 Cup of Dried Cranberries, fruit sweetened

Mix all the slaw ingredients together, then make the dressing:

1/2 Cup of Primal Kitchen Garlic Aioli Mayonnaise (here)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Fresh Lemon Juice

1 Tablespoon of Honey

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Whisk together the dressing ingredients, and fold into the slaw.

Refrigerate until ready to serve.

Chopped Kale, Cranberry and Pumpkin Seed Slaw, Gluten and Dairy Free

 

 

 

 

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts

Dark Chocolate and Raspberries with Mint is divine! But if you like Macadamia Nuts better, I have given you options. Or, if you are like me, I like to make both!SO Perky raspberry and macadamia truffles

This is a brand new recipe with choices! I have added a powdered drink mix supplement that is new to Perfectly Posh called So Perky that has a lot of beneficial ingredients in it, to boost these truffles, like Green Coffee Bean, Matcha Green Tea, Peppermint, Vitamin C, Vitamin B12 and Ginseng! The mint flavor in this drink mix adds a nice flavor to the chocolate, plus other benefits. But, you can totally make this without it! All the new Knosh is allergen free, with no artificial colors! One of the many reasons I love it!

So Perky Dark Chocolate Mint Truffles

Here’s some more information below on the So Perky which you can pick up here.

 

So Perky

I like to add it to make these delicious dark chocolate bites an Energy Power Treat!

So Perky Truffles

They also have cashew butter in them, and are simple to make, because instead of cooling the truffle mixture and then rolling them into balls, which can be tedious, you simply pour it into mini muffin cups which is much quicker and easier!

Here’s how to make them!

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts (optional Knosh So Perky Drink Mix)

Ingredients:

1 Cup of Dark Chocolate Chips

1/4 Cup of Cashew Butter

2 Knosh So Perky Mint Julep Drink Mix packets (optional)

1/2 Teaspoon of Vanilla Extract

1/8 Teaspoon of Peppermint Extract

A pinch of Sea Salt

Freeze Dried Raspberries (crushed) 1 Cup

1/2 Cup of Macadamia Nuts (finely chopped)

Directions:

Prepare a mini muffin tin with 20 paper liners.

In a double broiler over simmering heat, melt the dark chocolate chips, cashew butter, a pinch of sea salt and 2 Knosh So Perky Mint Julep Drink Packets. Whisk with a fork until it is melted together. When completely melted, remove from the heat and stir in the vanilla and peppermint extracts.

Crush the freeze dried raspberries into a fine powder. I like to use a mini food processor. You can also do this in a plastic storage bag and crush them by rolling a rolling pin over the top of the sealed bag. Finely chop the macadamia nuts. Place each in a small bowl for sprinkling.

Place about a half teaspoon of the crushed raspberries and macadamia nuts in ten each of the mini muffin cups. Pour the melted truffle mixture evenly into each cup leaving a little room at the top for more raspberries and nuts. Immediately sprinkle the remaining crushed raspberries and macadamia nuts on top of the truffles accordingly.

Refrigerate for 30 minutes until set. Remove them from the mini muffin pan and store in a sealed container in the refrigerator to enjoy as needed!

Makes 20

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts

*I am a consultant for Perfectly Posh and love all their cleaner beauty products and supplements and what the company stands for. I appreciate you choosing me as your consultant when shopping with them.

1 2 27
%d bloggers like this: