Tag Archives: No Refined Sugar

Farmhouse Jumbo Molasses Cookies

Molasses has such an earthy, rich flavor, and it has vitamins and minerals in it unlike it’s refined sugar counterpart. I revamped this old family favorite to make it refined sugar free and grain free and bring you a bit of the old fashioned farmhouse feel. The flavor is outstanding in this soft cookie with cinnamon, ginger and cloves! I have tested it on 1-year-olds, teens, and my hubby and tweaked them four times before getting them how I wanted them.

Farmhouse Jumbo Molasses Cookies made with Coconut Flour

Farmhouse Jumbo Molasses Cookies – Grain Free, Refined Sugar Free, Paleo

Here is an article about some of the benefits of blackstrap molasses from Natural Living Ideas – 10 Blackstrap Molasses Benefits That Will Convince You To Get A Jar.

Farmhouse Jumbo Molasses Cookies

Makes 7 – 8 Jumbo Cookies

Preheat the oven to 350º degrees. Line two cookie sheets with parchment paper.

Ingredients:

3 Eggs

1/4 Cup of Blackstrap Molasses (I use this kind)

1/4 Cup of Pure Maple Syrup

1/4 Cup of Coconut Oil (soft but not melted)

1/2 Cup of Coconut Flour

1/2 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Cider Vinegar

1 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1 Teaspoon of Cinnamon

1 Teaspoon of Ginger

1/2 Teaspoon of Cloves

4 Teaspoons of Coconut Sugar for the tops of the Cookies

Directions:

In a large bowl with a hand held electric mixer, cream together the eggs and coconut oil. Add the molasses, maple syrup, and vanilla extract. Beat until creamy and combined. In a separate bowl, whisk together the dry ingredients except the coconut sugar. Add half the dry ingredients to the wet and mix until combined. Add the second half of the flour mixture and beat for one minute. Add the apple cider vinegar. This will activate the baking soda. Beat for approximately 30 seconds. Set the cookie dough aside for five minutes and grab the coconut sugar. This allows the coconut flour to absorb the wet ingredients. With a large muffin sized scoop or a 1/4 cup measure, scoop balls of cookie dough onto your parchment lined cookie sheets, spacing them three inches apart. Sprinkle each cookie with 1/2 teaspoon of coconut sugar. With three fingers, gently press down on the cookies to flatten evenly. See photo below. The coconut sugar keeps the dough from sticking to your hands when you press, and it adds a nice crunch to the top.

Pressing Farmhouse Jumbo Molasses Cookies

Bake in your preheated oven for 13 to 15 Minutes just until set. If you over bake them, they will not be as moist as they could be, and who doesn’t like a moist cookie?

Farmhouse Jumbo Molasses Cookies - Gluten Free

Farmhouse Jumbo Molasses Cookies – Gluten Free, Grain Free

Remove the cookies from the oven and cool on the cookie sheets.

Farmhouse Jumbo Molasses Cookies - Dairy and Gluten Free

Farmhouse Jumbo Molasses Cookies – Dairy and Gluten Free Made with Coconut Flour

These keep at room temperature for three days, and they freeze exceptionally well!

Enjoy!

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!

 

 

 

 

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!

Eat Your Nutrients!

Eat Your Nutrients!

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

 

 

Cherry Macaroons – Paleo, Honey Sweetened

cherry-macaroons-paleo

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

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!

Eat Your Nutrients!

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

 

 

 

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

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!

Eat Your Nutrients!

 

Cherry B’Nice Cream

Cherry B'Nice Cream

Cherry B’Nice Cream

 

I spent the first 25 years of my life as an ice cream “addict”. I grew up eating bowls of it. My father was a lineman for a power company, and he ate a large bowl quite frequently in the evenings and had no trouble burning it off the next day, and staying slender.

Cherry B'Nice Cream

Cherry B’Nice Cream

Look No Hands!

Look No Hands!

My dairy filled ice cream daze ended when I could no longer tolerate dairy. This has led me to a finding a healthier and dairy free version of a treat that I can make fast and enjoy when the craving hits. Thus, this recipe for Cherry B’Nice Cream, aptly named to B’Nice to ones belly. 🙂 It is also figure friendly!

Cherry B'Nice Cream Recipe

Hope your belly likes it too! 🙂

Sam

Eat Your Nutrients!

Eat Your Nutrients!

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