Tag Archives: Grain Free

Chocolate Covered Banana Pops 3 Ways! Chocolate Raspberry, Toasted Coconut and Pecan!

Banana Pops on a tray and napkinsBanana Pops are a delicious healthy treat that you can make at home! They are beautiful and perfect for cravings! Seriously good!

Chocolate Covered Banana Pops on a stick

Kids love these too. Roll them in their favorite toppings, and if they are picky, make them plain dipped chocolate.

Yummy Yummy Banana Pops

There is a vast amount of toppings that you can roll these in, so go with your favorites. But I have to say, these three varieties are Very, Very delicious.

Chocolate Dipped Banana Pops on a cookie sheet

The raspberry has that tart flavor that contrasts beautifully with the dark chocolate cashew butter coating.

Raspberry Banana Pop

The toasted coconut is crunchy and delightful on the outside. Yum!

Chocolate Banana Pop with Toasted Coconut

If you love nuts on your hot fudge sundaes or in your ice cream, then the pecan version is yours!

I also combined the pecans and raspberries and pecans and coconut in some of the banana pops!

Yummy Yummy Banana Pops

Why not make a variety batch to please everyone?

Banana Pops 5

Super simple, fun and easy to make, you can definitely include the kids in making these!

Chocolate Covered Banana Pops 3 Ways

Ingredients:

5 yellow bananas (not too ripe, yellow with no brown spots)

9 oz. of Dark Chocolate Chips (I used this allergy free kind)

1/3 Cup of Cashew Butter (I used this Maple Sweetened brand)

1/2 Teaspoon of Pure Vanilla Extract

2/3 Cup of Toasted Unsweetened Coconut Flakes (like these)

2/3 Cup of Crushed Freeze Dried Raspberries (I used this organic brand)

2/3 Cup of Chopped Pecans

Popsicle Sticks

Directions:

Slice your bananas into equal thirds, and insert a Popsicle stick halfway into one end. Prepare a parchment lined baking sheet or two.

If you bought pre-toasted coconut flakes, crush them slightly with your hands, and place them onto a salad sized plate. If you would like to toast your own. Place unsweetened coconut flakes onto a cookie sheet, and toast them in a 350° oven for ten minutes, stirring once. Cool then crush.

Blitz your freeze dried raspberries in a mini food processor, or put them in a ziplock bag and crush them with a rolling pin.

Chop your pecans. Put all your toppings on individual salad plates in a row.

Melt the Chocolate Chips, Cashew Butter and Vanilla Extract together in a double broiler, stirring to combine.

After the chocolate mixture has melted and is stirred until creamy, set the pan in a row like this: bananas, melted chocolate, toppings, parchment lined cookie sheet.

Dip your bananas 3/4 of the way into the melted chocolate. Let the excess drip off. Then, roll in the topping of your choice. Set the dipped and rolled bananas on the parchment lined cookie sheet.

When all your bananas are dipped, place them into the freezer for one hour. They are ready to eat. Store the bananas in an airtight container in the freezer.

Makes 15 Banana Pops

Chocolate Covered Banana Pops 3 Ways! A healthy frozen treat with melted dark chocolate and cashew butter. These are dipped and rolled in toppings. Dairy and Gluten 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. Thanks! 🙂

 

 

Advertisements

Sweet Potato Toast Three Ways!

Sweet Potato Toast Three Ways

You can make a Large Batch of Sweet Potato Toast for dinner, tapas or appetizers with three different themes! What a way to pack in nutrients in a super delicious and gorgeous, eye appealing way! It’s like appetizers for dinner!!! Who wouldn’t love that?

Theses are quite simple to make. You don’t have to get your toaster out and stand there watching it batch after batch! I don’t really have time for that, and I’m sure you don’t either. You toast these in the oven! It works like a dream!

This recipe uses two medium sweet potatoes and toppings that add crunch, sweet and savory! Deliciousness!!!!

Sweet Potato Toast Three Ways, Dairy, Gluten and Grain Free for Tapas, Appetizers and a Fun Dinner

Sweet Potato Toast 3 Ways

2 Medium Sweet Potatoes (skin on)

1/4 Cup of Olive Oil

1 Ripe Mango

1 Avocado

Mayo (I used Avocado Oil Mayo)

Ranch Dressing (I used my Won’t Miss a Thing Dairy Free Ranch)

Apple Butter

1 Roasted Salmon Filet

Pumpkin Seeds (I used sprouted)

Fresh Basil

Green Olives, Sliced

Sea Salt

Pepper

Directions:

Preheat your oven to 400° degrees F. Scrub the sweet potatoes and slice lengthwise 1/2 inch thick leaving the skin on (the skin is very nutritious and holds the sweet potato toast together).

Lay the sweet potato toasts onto a parchment lined, rimmed baking sheet and brush with olive oil front and back. Sprinkle them with sea salt and pepper to taste. Roast the sweet potatoes for 40 minutes total, flipping them half way through.

In the same oven, roast a salmon filet brushed with olive oil, salt and pepper for 15 minutes, or until done.

Remove the sweet potatoes and salmon from the oven, and place on a cooling rack to cool. Now prepare your toppings.

Avocado Sweet Potato Toast – Spread mayo on first, then top with sliced avocado, sprinkle with sea salt, pepper and fresh torn basil.

Avocado Sweet Potato Toast

Mango Sweet Potato Toast – Spread apple butter on the sweet potato toast, then top with sliced mango and sprinkle with pumpkin seeds.

Mango Sweet Potato Toast

Salmon Sweet Potato Toast – Spread ranch dressing on the sweet potato toast, top with flaked salmon, sliced olive and scallions and a pinch of salt and pepper.

Salmon Sweet Potato Toast

I like to put these on a big cutting board in the middle of the table and let people choose!

Makes about 12 toasts – 4 of each kind

Have fun!

Make Sweet Potato Toast easily in your oven with three different toppings! Delicious for Tapas, Appetizers and a Fun Dinner!

 

Valentine’s Day Iced Heart Cookies (AIP Paleo friendly)

Valentines Day AIP Cutout Heart Cookies
Valentine’s Day is fast approaching, and with it hopefully some wonderful Spring weather!

We all want to feel a little extra special on Valentine’s Day! I happen to like cookies!

Iced Valentines Day Cookies

I also like icing on cookies, especially when they are big heart shaped ones that I can add a splash of natural pink icing to for Valentine’s Day!

AIP Valentines Day Cookies

This is a small batch of six cookies that are a little bigger than average. I made them with all natural ingredients free of many allergens, including no eggs, nuts, dairy, gluten or grains. They are AIP Paleo friendly!Trio of Iced Valentines Day Cookies

They have a crunchy texture and a toasted nut like flavor without nuts!

Valentine’s Day Iced Heart Cookies

Preheat your oven to 350° F.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

1/4 Cup of Shredded Unsweetened Coconut

3 Tablespoons of Coconut Butter

3 Tablespoons of Honey

2 Tablespoons of Coconut Sugar

1 Tablespoon of Grass Fed Gelatin

1 Tablespoon of Arrowroot

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/8 Teaspoon of Vanilla Powder

Directions:

In a medium mixing bowl with a hand held mixer, beat your gelatin into the avocado oil. Add the coconut sugar, coconut butter (softened in the microwave for about ten seconds) and honey. Beat until creamy and smooth.

Next add in the coconut flour, arrowroot, vanilla powder, salt, baking soda, and cream of tartar. Beat well. Finally, add in the shredded coconut, and beat until incorporated. The dough will resemble crumbs. Dump the dough out onto a parchment sheet, and form a ball. Press the ball flat, and add a second sheet of parchment on top so you can roll out the dough without it sticking to your rolling pin. Roll the dough to 1/4 inch thickness. Use a heart shaped cookie cutter to cut out the cookies. I used a 3 3/4″ Wilton cookie cutter which made 6 cookies.

Cutting Out Heart Valentines Day Cookies

Carefully move the cookies to a parchment lined baking sheet.

heart cookie on spatula

Bake for approximately ten minutes until the cookies are brown on the edges. Remove from the oven and cool completely on the cookie sheet. Don’t attempt to move the cookies until they are cool, or they will break. Once cooled they are sturdy.

Make the icing

Ingredients:

1/4 Cup of Organic Shortening

2 Teaspoons of Honey

1/2 Teaspoon of Beet Powder (I used this)

Beat the ingredients together and spread a heart shape onto your cooled cookies leaving a 1/2 boarder all around.

Makes 6

Happy Valentine’s Day!

These Heart Felt Valentines Day Iced Cookies say I love you! They are AIP Paleo, egg, dairy, nut, and grain 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. Thanks! 🙂

Hidden Fruit and Veggie Chocolate Muffins Your Toddler Will Love!

While so many are obsessed with Keto lately, some of us are still just trying to get a toddler to eat their veggies!

fruitandveggiemuffinsinabasket

These Hidden Fruit and Veggie Muffins appeal to all ages, but if you are trying to get a toddler to eat more veggies, and his palate is just not there yet, these taste like regular ole chocolate muffins! They are quite nutritious and low in added sugar.

chocolatefruitandveggiemuffinscenter

My 2 year old Grandson, Theodore, gobbles these up happily! Sometimes he even eats two at a time!

theoeatingchocolatemuffin

Such a happy face!!! toddlerapproved

Hidden Fruit and Veggie Chocolate Muffins

Preheat your oven to 350° F.  Line a muffin pan with muffin liners.

Ingredients:

3 Eggs

1 15 oz. Can of Butternut Squash (I use Farmer’s Market Organic which is readily available in most grocery stores)

1/2 Cup of Diced Zucchini

1/2 Cup of Fresh or Frozen Blueberries (thawed)

1/2 Cup of Coconut Flour

1/4 Cup of Cacao Powder (I used this kind)

1/4 Cup of Avocado Oil or Olive Oil

1/4 Cup of Pure Maple Syrup

1 Teaspoon of Vanilla Extract

1 Teaspoon of Baking Powder (Here’s my DIY Corn Free Baking Powder Recipe)

1 Teaspoon of Cinnamon

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

Directions: It is so simple because we are using a food processor with a blade attachment. Add your eggs, diced zucchini, butternut squash and blueberries to the food processor and process until smooth. Add all the remaining ingredients and process for one minute. Scrape down the sides of the bowl, and process another 30 seconds.

Fill your muffin cups evenly. I like to use a muffin scoop. Bake in your preheated oven for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 Muffins

chocolatefruitandveggiemuffins4

thesemuffinsarechocolatelyandyourtoddlerwouldneverguessheiseatingfruitandveggies21glutenfree2cdairyfree2cgrainfree

*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. Thanks! 🙂

 

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.

 

 

 

 

 

 

Chocolate Mocha Cups

‘Tis the Season for something yummy! I love these Mocha Cups because they are lower in sugar And really delicious! Chocolate and Coffee treats are one of my favorite combinations! These have a creamy coffee coconut cream center enrobed in delicious dark chocolate! They are a healthier treat for special occasions. Plus with just six ingredients they couldn’t be easier to make. They are also free of nuts, dairy and soy!Chocolate Mocha Cups Dairy Free Gluten Free Delicious

Chocolate Mocha Cups

Ingredients:

1 cup of Enjoy Life Dark Chocolate Chips

1/2 Cup of Coconut Butter

1 Tablespoon of Coconut Milk

2 Teaspoons of Instant Coffee Crystals (I used these)

1/4 Teaspoon of Pure Vanilla Extract

Pinch of Sea Salt

Directions:

Place 14 mini muffin liners into a mini muffin pan.

Heat the coconut milk in a small bowl in the microwave until simmering, then stir in the coffee crystals until dissolved. Measure the coconut butter into a medium bowl and soften slightly in the microwave in ten second increments until you can stir it easily with a fork. Note: If you overheat the coconut butter it will freeze up. Whisk the coffee and coconut milk mixture into the coconut butter with a fork. Stir in 1/4 teaspoon of vanilla and a pinch of sea salt. Make 14 teaspoon sized balls with the coconut butter mixture, and set aside.

In a double broiler on the stove melt your chocolate chips over simmering water. (I do this by placing a small saucepan with an inch of water on the stove, then creating a double broiler with a stainless steel bowl on top with the chocolate chips in it.) Make sure the water doesn’t touch the bottom of the bowl. Melt the chocolate stirring with a fork.

Place a teaspoon of chocolate in the bottom of each mini muffin cup. Rap the tin on counter to spread the chocolate evenly in the bottom of the cups. Place a prepared coconut cream mocha ball in each cup, and flatten it slightly with your fingertip. Spoon the remaining melted chocolate over the balls to make the cups. Rap the tin on the counter to make nice, flat chocolate tops. Refrigerate until set, about 20 minutes.

Makes 14 Cups

Dairy Free Nut Free Chocolate Mocha Cups

Cranberry-Orange English Muffins – Grain Free

Cranberry Orange English Muffins Gluten Free Dairy Free

Reducing your grain consumption or eating grain free, whether for health reasons, or because you are eating a lower carb diet, doesn’t mean you have to be without English Muffins!!!

English Muffins, I have missed you so!

Cranberry Orange English Muffins are one of my favorites! You can make these English Muffins in a little over 30 minutes. They are like a warm hug. Slather them with your favorite spread. The ones shown here are topped with American Spoon Blueberry Spoon Fruit. They always list allergens on their jams, spreads and products, and almost everything is gluten free.

This recipe makes 4 English Muffins. To make these a Cinnamon Raisin English Muffin, substitute raisins for the cranberries, omit the orange zest, and add 1/2 teaspoon of cinnamon.Cranberry Orange English Muffins Grain Free

Cranberry-Orange English Muffins – Grain Free

Preheat your oven to 350° F.

Spray four English Muffin Rings with cooking spray and place them on a parchment lined cookie sheet. I used Avocado Oil Spray.

Ingredients:

1/2 Cup of Coconut Flour

2 Eggs

1/4 Cup Avocado Oil or Olive Oil

4 Teaspoons of Ground Flax

2 Tablespoons of Fresh Orange Juice

1/2 Teaspoon of Orange Zest

1 Tablespoon of Honey (may substitute maple syrup)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Powder (here is my recipe for corn free baking powder)

1/4 Cup of Dried Cranberries (I used apple juice sweetened)

Directions:

Beat together eggs, honey, orange juice, orange zest and avocado oil until creamy. Add in the coconut flour, ground flax, sea salt and baking powder. Beat until thickened. Fold in the cranberries.

Fill the four English Muffin Rings evenly. Using the back of a wet spoon, smooth the batter to the edges of the rings evenly. Re-wet the spoon as needed. No sticking this way!

Mist the tops of the English Muffin batter lightly with more cooking spray. Bake in your preheated oven for 20 minutes, or until the edges are turning golden brown and the center are baked through. Remove from the oven, and cool for five minutes. Remove the rings. If they stick a bit, run a knife around the edges. Cool completely. Split the English Muffins carefully with a bread knife. Enjoy!

Cranberry-Orange Grain Free English Muffins

 

1 2 16
%d bloggers like this: