Nutty Fudge

February 14, 2012 Kate

Happy Valentine's Day! I'll keep it short and sweet today. Here's what I will be treating myself to and not feeling the least bit guilty about! It's the last day of chocolate recipes for a bit, so enjoy!!!

Recipe: Nutty Fudge

Ingredients
2 cups of raw nuts (I use almonds and cashews)
3/4 cup nut butter (I use fresh grind almond butter)
2/3 cup virgin or refined coconut oil
1/2 cup cocoa or cacao powder
2/3 cups dark chocolate chips or broken chocolate bar
1 1/2 tsp vanilla
1/2 - 2/3 cup powdered Swerve, or coconut palm sugar
1/4 - 1/2 tsp sea salt (omit if using a salted nut butter)

Instructions
In a food processor, chop the nuts until they are in small pieces
In a bowl placed over a pan of simmering water, melt the coconut oil, cocoa powder and chocolate chips
Add chocolate mixture, nut butter, vanilla, salt and sugar to food processor and mix well
Pour mixture into chocolate molds or into a pan. Size of pan can vary depending on how thick you want the fudge to be
Place in the freezer to set. Best to store in the freezer too

Quick notes
Run whatever sugar you choose to use through a blender or spice/coffee grinder to powder it. If you choose not to, it will result in grainy fudge. Liquid sweetener would probably work fine in this too.

Wishing you all lots of love today and everyday!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out Beautycounter for more info!! You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Truffles

February 13, 2012 Kate

I promise I will tone it down a bit with the chocolate after Valentine's Day. Chocolate just makes everything better and is so fun to work with.

I created these truffles to be very low in sugar with a bit of added protein. There are numerous variations to this recipe so feel free to experiment.

Recipe: Coconut TrufflesIngredients
1 3/4 cup coconut chips or unsweetened shredded coconut
1/4 cup full fat coconut milk (I used Thai Kitchen for it's thickness)
1/4 cup vanilla egg white protein or any vanilla protein
1 1/2 tbsp virgin coconut oil
1 - 1 1/2 tbsp powdered* Swerve for no sugar option or coconut palm sugar
1/2 tsp vanilla
Coating:
1/3 cup dark chocolate
1 tbsp cacao butter* or virgin coconut oil
2 tbsp finely ground coconut (optional)

Instructions
Place all of the ingredients (except chocolate coating) in a food processor and pulse until well combined
Form into 1 inch round balls and place on a parchment lined cookie sheet or plate
Place in the freezer for an hour
Coating:
Place a mixing bowl over a pot of simmering water and melt the chocolate and cacao butter or coconut oil
Roll each ball in the chocolate and remove using a spoon
Sprinkle the finely shredded coconut on each ball as soon as you take them out of the chocolate
Return the balls to the freezer for the chocolate to set
Store the truffles in the refrigerator so the inside is soft

Quick notes
*Run whatever dry sweetener you choose through a blender to powder it. If you don't, it will create a grainy texture.
*Cacao Butter is what gives these there smooth hard coating. Coconut oil works too, just not as smooth looking

Variations
You could leave the protein out but will need to add more coconut to absorb some of the moisture.
You might be able to use a liquid sweetener but will need to add more coconut or you could add some almond flour. This will create a different taste but still might be good.
You could stick one whole almond into each ball and create an Almond Joy Truffle.

Let us know what variations you create!

Sugar Cookies With Strawberry Frosting

February 11, 2012 Kate

The great thing about sugar cookies is that they can work for every holiday and occasion. There seems to be a cookie cutter for just about everything.

This frosting is also versatile for any occasion and could be made plain white with additional flavor extracts to fit your needs. I couldn't decide if I call it icing or frosting, so I googled the difference. "Frosting is thicker, creamier, and fluffier than icing. It contains butter and fats, which generally make it richer than icing, and it is more moist and softer than icing." This is definitely frosting! It kind of reminds me of a cool whip frosting in terms of the texture. I do not like cool whip, but love this!

I used a few ingredients in the frosting that may not be something you have stocked in your kitchen. The good news is Whole Foods and Vitamin Cottage carry them both. Organic Vegetable Shortening made from palm oil is what gives this it's consistency and whipped texture. Palm oil, not to be confused with palm kernel oil, is a saturated fat like coconut oil. It has numerous health benefits that include antioxidants and the possibility to increase HDL cholesterol. This shortening is trans-fat free and is what gives cookies their chewiness and crusts their flakiness. So if you miss the way your baked goods use to taste with Crisco, this is a healthy replacement!

Another ingredient you will see is arrowroot powder. Arrowroot is a starch from the taro root. This is used to thicken up the frosting. It is a great replacement for cornstarch when trying to thicken sauces, soups, etc. Typically 1 tablespoon thickens a cup of liquid. It can also be used as asubstitute for rice flour in a recipe for those of you that are completely grain free. Typically 1 part arrowroot to 2 parts rice flour is the general rule. I also add it to recipes to keep them from getting to crumbly. You will see it in my Sweet Potato Biscuit Bites recipe and the Banana Nut Muffin Bites recipe. I use Bob's Red Mill found in the baking aisle of the grocery stores or you can order it online.

Recipe: Sugar Cookies With Strawberry FrostingIngredients
2 3/4 cup almond flour (I used Honeyville)
1/4 tsp soda
1/4 tsp salt
1 egg
1/8 cup full fat coconut milk, chilled*
1 tbsp vanilla extract
1/4 cup honey or more to taste*
Frosting:
1/4 cup palm shortening
1/8 cup coconut oil (I used virgin for coconut flavor)
1/8 cup arrowroot powder
1/8 cup honey
1 1/2 tsp vanilla extract
2 fresh or frozen strawberries

Instructions
Cookies:
Beat egg, vanilla, honey and coconut milk until well combined
In a large mixing bowl, mix the almond flour, soda and salt
Add the wet ingredients to the dry ingredients and mix well
Refrigerate dough for an hour
Take 2 pieces of parchment paper and place half the dough in between it and roll out to between 1/4 and 1/8 inch thickness
Use a cookie cutter to cut cookies and place on a parchment lined baking sheet
Bake at 350 for 8-10 minutes
Frosting:
In a food processor or Vitamix, combine all ingredients and blend until fluffy
Frosting should be used right away or stored in the frig. This can be made a couple days ahead of time. You will need to use a hand mixer to re-fluff it once it reaches room temperature.

Quick notes
*I like to use Thai Kitchen Full Fat Coconut Milk. It tends to be the thickest. It is important to chill it to get the thick cream off the top for this recipe.
*If you use Nature's Hollow Xylitol Honey, you may want to add some additional Lakanto or Wholesome Sweeteners. I added 2 tablespoons to sweeten it a bit more.
To store the cookies, place them on a cookie sheet and put in the freezer for an hour. This causes the frosting to harden so you can stack them in a storage container. Store the cookies in the refrigerator.

Variations
Any berry could be used in this frosting. You can also leave it out completely and add more vanilla extract along with some almond extract or any other flavor you'd like.

Let us know what you choose for your frosting!!

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Peanut Butter Banana Cups

February 10, 2012 Kate

If you like peanut butter and banana sandwiches, you are definitely going to like this treat! I typically opt for almond butter or some other nut butter over peanut butter in my diet. This could easily be made with any other nut butter but I felt peanut butter is what goes best with bananas. Didn't Elvis make that sandwich famous?

I've decided that you just can't go wrong with peanut butter mixed with just about anything!!! This is such an easy grain free treat that has some protein to keep blood sugar levels from going crazy. This is a much better choice than any other peanut butter cups you can buy!

Recipe: Peanut Butter Banana CupsIngredients
1 ripe banana
3/4 cup unsweetened peanut butter (I prefer the fresh grind)
Between 1/8 and 1/4 cup honey or Swerve for no sugar option
3/4 tsp vanilla extract
2 1/4 tsp coconut oil, melted (refined for no taste, virgin for coconut taste)
1/4 plus 1/8 tsp sea salt (omit if using jarred peanut butter with added salt)

Instructions
Cut the banana into slices between 1/4 and 1/2 inch thick
Mix all the remaining ingredients in a bowl
Place a bit of peanut butter to cover the bottom of each hole in a mini muffin tray*
Place a banana slice into each hole on top of the peanut butter
With a spoon, scoop the peanut butter onto each banana slice and cover completely
Place in the freezer to set
Store in the frig or freezer

Quick notes
*I prefer using a silicone mini muffin tray. It's easier to bend and get the cups out. I also use these for molding chocolates and baking muffins. It's worth the tiny investment!
Makes about 12 cups

Spiced Sweet Potato Fries

February 8, 2012 Kate

Homemade french fries are definitely grain free but I choose not to eat white potatoes. I do not miss them when I can enjoy sweet potato fries instead! Sweet potatoes are full of nutrients, including antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients.

Soggy or not, I love these fries. One way to avoid mushy fries is to soak the potatoes. Sounds weird since you'd think you are creating more moisture. Soaking will pull out the starch, which reduces the water content. Less water means less steaming the oven.

These guys can be fixed so many ways, with so many different flavor profiles. They can sweet and turned into dishes that are basically desserts or they can be savory with a bit of spice. I went with a spice blend for these, but I looooove these fries just with sea salt. You really can't go wrong with whatever you toss on these, get creative!

Recipe: Sweet Potato Fries

Ingredients
2 medium sweet potatoes, peeled, soaked* and sliced into fries (you can try a mandoline, but my really high quality one had a hard time slicing them)
1 tbsp refined coconut oil or macadamia nut oil*
1/2 tsp sea salt
1/2 tsp chili powder
1/4 tsp cumin
couple dashes of cayenne or more for spicier

Instructions
Place potatoes in a bowl and toss with oil. Make sure all the fries get coated
Sprinkle seasoning over the fries and toss again
Place fries on parchment lined cookie sheet(s)
Bake at 475 for about 15 minutes. Flip fries half way through to get more than one side browned

Quick notes
*A lot of recipes call for olive oil. Olive oil is not a high heat oil and these are baking at 475. If the olive oil is inside a recipe such as meatloaf, it's fine because the internal heat will not reach 475.
*Soak the potatoes for at least 30 minutes. You can read why in the second paragraph above. Too much oil does keep them from getting crispy. If you prefer crispier fries, you could use less oil or try spraying the fries with Spectrum Coconut Oil Cooking Spray. They cook faster and will be a bit drier inside.

Variations
These are great with just salt or you could go with a sweet approach. Try a little cinnamon or a pumpkin pie spice blend.

Let us know how you spice them!!

Raw Chocolate Chip Cookie Dough Truffles

February 7, 2012 Kate

Who doesn't love raw chocolate chip cookie dough! I think I almost like it better than the cookies. These little gluten free treats are full or protein and can be made with or without the chocolate coating. This recipe was created for raw dough in mind, it is not an actual cookie recipe of mine. I do not know if these will turn out if you choose to cook them. They do not have baking soda in them so they may be a bit flat, but still good I imagine!

I added vanilla egg white protein to these just like I did with the Peanut Butter Protein Balls. It is an option, but adds additional protein to this treat and you would never know it's in there! I am going to be experimenting with plain egg white protein in the next couple months. I think it's a great way to get some additional protein in recipes without knowing it's there! It's like cooking with egg whites so it should be an easy adjustment in recipes for me. If you haven't yet, try some of the recipes I have already created with the added protein. Grain Free Thin Pancakes, Peanut Butter Protein Balls, Grain Free Almond Nut Joy Granola and Grain Free Banana Nut Granola.

Recipe: Raw Chocolate Chip Cookie Dough TrufflesIngredients
1 cup almond flour (I used Bob's)
1/4 cup vanilla egg white protein or use additional almond flour
1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
1 tbsp non-dairy milk such as coconut milk (omit if using honey or other liquid sweetener)
1 1/2 tsp vanilla (2 tsp if not using vanilla protein powder)
1/4 tsp salt
1/4 cup Swerve Confectioner's or powdered (run through blender or coffee grinder) Swerve, coconut palm sugar or honey
1/4 cup dark chocolate chips
Chocolate Coating
2/3 cup dark chocolate chips
1 1/2 tbsp cacao butter or coconut oil (cacao butter info)
Instructions
Mix flour, protein powder, salt and sweetener in a bowl
In a smaller bowl, mix all the wet ingredients and pour into the dry and mix well
Fold in the chocolate chips
Roll into inch size balls and place on a plate or lined cookie sheet
Place in the freezer for 30 minutes
Chocolate Coating (optional)
In a double broiler or in a saucepan placed over simmering water, melt the chips and cacao butter or oil
Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to the plate or cookie sheet
Place the balls back into the freezer for the chocolate to set
Store in the frig or freezer
Makes about 12 truffles

If you are hesitant to buy egg white protein, don't be! I promise you will put it to good use in my recipes and not to mention all the benefits in protein from eggs!!

Banana Nut Muffin Bites

January 25, 2012 Kate

I am loving using mashed bananas in my recipes. This is a way to create moisture without oil and to add a delicious taste. What's funny, I hated plain bananas as a kid and still do. I think it's the mushy, stringy texture because I certainly love banana flavor. OK, so maybe I just love the fake artificial flavor in Banana Laughy Taffy and Runts!

As soon as I had success with the Sweet Potato Biscuit Bites, I wanted to try a similar recipe with bananas. Once we are all back in the mood for pumpkin, there will be pumpkin muffin bites as well. I couldn't decide what to call these. They were more like a biscuit fresh and hot out of the oven, but once you store them(if you can hold back eating them all!) they become moist and more like a muffin. They remind me of those muffin top flat breads with walnuts that we had as kids. I can't think of the name, you'd toast them and spread butter on them, so good! I say that, but I bet if I were to try one of those now it would be so sweet and gross!! These are definitely sweet and the best part is, they are grain free and gluten free!

Recipe: Banana Nut Muffin Bites

Ingredients
2 1/4 cups almond flour
1 Tbsp arrowroot powder
1/4 tsp baking soda
1/3 cup walnuts, chopped
1 egg plus 1 yolk
3/4 cup over ripe banana, mashed
1 1/2 tsp vanilla extract
1/4 -1/3 cup honey or sweetener of choice
1/8 tsp sea salt
coconut oil, melted (to brush the tops of muffins)

Instructions
Combine flour, arrowroot, baking soda and salt and set aside
In a small bowl, whisk the egg and yolk, add vanilla, mashed banana and honey. Mix well
Pour egg mixture in to flour mixture and combine
Fold in walnuts
With a cookie scoop or tablespoon, place batter on a greased or parchment lined cookie sheet
Lightly brush the top of each muffin with a bit of oil
Bake at 350 for 20-25 minutes or until slightly brown on top

Quick notes
I used Nature's Hollow Xylitol Honey, regular honey may be a bit sweeter so start with 1/4 cup or less.

Variations
You could substitute the walnuts for almonds or any other nut.

These are fantastic right out of the oven and just as fantastic the next day when they are even more moist. Throw them under the broiler to reheat and top with a little butter, yum!!!

Dairy Free Ranch Chicken Salad

January 22, 2012 Kate

This is such an easy recipe and great way to enjoy chicken. Using cucumber slices as crackers makes it crunchy and fresh tasting. This could certainly be enjoyed plain, on these Grain Free "Wheat" Crackers or rolled up into a lettuce wrap.

Recipe: Dairy Free Ranch Chicken Salad

Ingredients
2 cooked chicken breasts, shredded or cubed
3 Tbsp Dairy Free Ranch Dressing and Dip
Salt to taste
Instructions
Combine chicken and dressing in a bowl and mix well
Add salt if needed
Quick Notes
Serves 2

So easy and full or good fats and protein! Let us know how you serve your chicken salad.

Dairy Free Homemade Ranch Dressing and Dip

January 22, 2012 Kate

Ranch dressing can be used for so many different things, dips, spreads, salads and more! Now that I have a healthy mayo option, I want to enjoy ranch again. Now vegetables don't have to be so boring and plain! This is such an easy recipe once you have the mayo made. I used this as a way to dress up chicken into a yummy chicken salad, recipe to follow.

Recipe: Dairy Free Ranch Dressing & Dip

Ingredients
1/2 cup Homemade Mayo*
1/4 cup plain non-dairy milk* (I used Homemade Almond Milk)
Heaping 1/4 tsp chives
Heaping 1/4 tsp dill weed
1/4 tsp parsley
1/8 tsp garlic powder
1/8 tsp onion powder
Sea salt and pepper to taste

Instructions
Combine all of the ingredients in a bowl and mix until well combined.

Variations
*Greek Yogurt may work if you can tolerate dairy
*Use less milk if you want a thicker dip

Let us know how you enjoy your ranch!

Avocado Egg Salad

January 20, 2012 Kate

I love eggs! Fried, poached, scrambled or hard boiled, I'll eat them! They are not only full of protein and healthy fats (yolks), but they are such an easy, fast and convenient snack or meal. I can't imagine having an allergy or sensitivity to them. I love using them in shakes, baking, dairy-free homemade ice cream, custards and so much more!

I wanted to make some avocado deviled eggs but took a different turn and went for egg salad. Avocado can be a great option to use as a spread instead of traditional store bought mayo. The recipe does include a bit of my homemade mayo, but could easily be omitted.

I enjoy it on these Grain Free "Wheat" Crackers or on an endive leaf or rolled as a lettuce wrap. This is a great protein packed snack that will fill you up!

Recipe: Avocado Egg Salad

Ingredients
10 hard boiled eggs, peeled and cut in half
1 avocado
1 jalapeno, diced
1 Tbsp Homemade Mayo
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp cumin
Salt and pepper to taste

Instructions
Add the eggs, avocado, jalapeno and mayo to a food processor and pulse
Once desired chunkiness is reached, spoon mixture into a bowl
Add all the spices and stir well

Quick notes
Depending on the consistency you want, you can add spices to the food processor once the egg mixture has been pulsed. This will result in a smoother, hummus like salad.

I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!

Grain Free "Wheat" Crackers

January 17, 2012 Kate

One of the many things I miss going gluten free, are crackers and crispy snack foods. Here is a basic cracker recipe that would be perfect to spread some nut butter, egg salad, chicken salad or any dip on. Check out my Almond Coconut Spread, so good on these!!!!

Elana's Pantry has numerous cracker recipes and was my inspiration to create my own variety of crackers. My Spicy Rosemary Cashew Crackers recipe is one of my favorites, a must try if you haven't yet!

Recipe: Grain Free "Wheat" Crackers

Ingredients
1 1/4 cups almond flour (I used Bob's)
1/4 cup raw almonds, finely chopped
1 TBSP ground flax seed
1 egg
1 TBSP macadamia nut oil (or refined coconut oil)
1/2 tsp sea salt
Couple pinches of coarse sea salt

Instructions
Combine flour, chopped almonds (use a food processor to pulse into very small pieces), flax and 1/2 tsp sea salt in a bowl
Whisk an egg and add oil, combine into flour mixture
Place dough on a piece of parchment paper and place another piece on top of the dough
Roll out the dough to about 1/8 inch thick
Use a knife or pizza cutter to cut into 1 1/2 inch squares (makes about 24 crackers)
Rub a couple pinches of coarse sea salt on top of dough
Bake at 350 for 12-15 minutes or desired crispiness

Let us know how you like to top your Grain Free "Wheat" Crackers!

Almond Coconut Spread

January 15, 2012 Kate

I am a HUGE fan of Justin's Nut Butters, especially his new Vanilla Almond Butter. It's like frosting and we all know how much I love frosting! I was fortunate enough to meet Justin in Boulder where the company is based. He is such a nice guy so supporting him is easy!

This Almond Coconut Spread reminds me of Justin's products, but is different in terms of ingredients. I had an idea based off a peanut butter dip recipe my mom makes when she entertains. I knew it was a success when it became as addicting as Justin's! When you don't need an apple slice or cracker to spread it on, just a spoon, you have a winner!!

Recipe: Almond Coconut Spread

Ingredients
3/4 cup almond butter (I use the fresh grind from Whole Foods or you could make your own)
1/2 cup full fat coconut milk
1/3- 1/2 cup powdered (run through blender or coffee grinder) Lakanto* or powdered coconut sugar. You could also use honey, maple syrup or coconut nectar to taste)
2 TBSP Coconut Cream/Butter (could probably use virgin coconut oil)
2 tsp vanilla
Dash of sea salt (omit if using jarred almond with added salt)

Instructions
Combine all ingredients in a food processor and blend for a couple minutes
Store in the refrigerator in an airtight container
The spread with thicken up in the frig

Quick notes
*You don't have to powder the Lakanto or Wholesome Sweeteners Zero, but it will result in a bit of grittiness.

Variations
*You could use Wholesome Sweeteners Zero and a little Lo Han (1/4 tsp) in place of Lakanto

This treat could be used in so many different ways! It is awesome on apples, could do bananas or any other fruit, spread on grain free crepes with strawberries and roll it up. Spread it on these Grain Free "Wheat" Crackers, use as a frosting or simply eat it out of the jar! Let us all know what other tasty treats you come up with!!!

Green Chili Buffalo Jerky

January 12, 2012 Kate

My first experiment with the dehydrator...SUCCESS!!! I made the best jerky! I love jerky but so many of them are flavored with soy sauce and I obviously can't have that. I took my favorite green chili's and favorite spice blend from Penzey's, added them to ground buffalo and created this convenient high protein snack! Using ground meats makes the process so much easier and you'll never know the difference!! I just recently made it with ground turkey and beef and they are just as good!!! Turkey has such little fat that it cooks a bit faster so make sure to check on it!

I have only used a dehydrator to make this but, I think the oven would work as well. I included instructions for that. If you try the oven method, please report back about how it worked!!!

Recipe: Green Chili Buffalo Jerky

Ingredients
2 lbs. grass-fed ground buffalo (ground turkey breast or gound beef work great too)
1 1/2 cups 505 Flame Roasted Green Chilis*
1 1/2 tsp Penzey's Adobo Spice Blend*
1/2 - 3/4 tsp sea salt

Instructions
In a large bowl combine all the ingredients and mix together well
Place the mixture on jelly roll lined dehydrator trays. Pat down to a little over 1/4 of an inch
Dehydrate at 160 degrees for about 8 1/2 hours (the longer it goes the more leathery and chewy it will become)
After about 6 hours flip the jerky
Once it is dried to your liking, tear into pieces

Oven Method (I have not tried this but I think this should work)
Set temp to 175 degrees
Press mixture onto cookie sheets a little over 1/4 inch thick
Cook for 4 hours and then flip it and cook another 2 hours. Check it periodically to make sure its not getting too dry
Turn off oven and let it sit in there until completely dried out
Once it's dried out, tear into pieces
*Penzey's is sold online or in one of there many locations. Adobo spice is a blend of garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper. I'm sure you could sprinkle a few of these spices into the mix and make it taste just as good! If using 505 chilis, that may be enough spice for some *505 Flame Roasted Chili's have way more flavor than canned green chilis. They have a kick! They can be found at some Whole Foods, Vitamin Cottage and on Amazon

Almond Nut Joy Granola

January 7, 2012 Kate

When I created the VixiBar line over 3 years ago, I had so many flavor ideas. Once I created and perfected a few flavors, it was so easy to figure out the others. I think that is how my recipe creating is going to go as well. I come up with one grain free dough ball cookie recipe and then I have 5 more like it to try. I come up with a granola recipe, then I have 5 other flavor ideas in mind. At least I'm giving variety and hopefully appealing to everyone's tastes! I know not everyone is going to love every thing I create!!

Enjoy as a cereal, snack or topping on home-made dairy free ice cream

Recipe: Grain-Free Almond Nut Joy Granola

Ingredients
2 cups raw almonds
1 cup raw cashews
1/2 cup raw macadamia nuts
1 cup almond flour*
1/2 cup psyllium husk (could replace with almond flour)
1 3/4 cups coconut chips, flakes or shreds
1/2 cup vanilla egg white protein powder*
2/3 cup roasted almond butter
1/2 cup plus a little more virgin coconut oil*
2/3 cup full fat coconut milk
3/4 cup honey* (I used Nature's Hollow)
1 tsp vanilla
1/2 cup dark chocolate crushed into pieces
dash celtic sea salt

Instructions
In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces
In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
In a small bowl, combine coconut oil, coconut milk, almond butter, vanilla and honey
Pour the coconut mixture over the nut mixture and stir until nut mixture is coated
Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness
For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less or more
Once mixture has cooled just a bit, add the chocolate pieces and mix well. You want the mixture a bit warm to make chocolate melt stick to the granola. If it's too hot it will coat the mixture. Still good this way, just not chunks of chocolate. You could also add once it's completely cooled if you just want pieces in the mixture. I use a dehydrator and like to add the chocolate to the mixture before it dehydrates. The chocolate does melt some, but that's my favorite!!!

Quick notes
*I normally use Honeyville Almond Flour, but used Bob's Red Mill in this and it will work just fine!
*I like Jay Robb's Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.
*I use Nature's Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more. If you cut down on the amount of honey, you may need to add more oil or milk for additional liquid
*I love using Whole Foods or Tropical Traditions Organic Virgin Coconut Oil in recipes when I want the coconut flavor to be present in the recipe

Grain-Free Banana Nut Granola

January 7, 2012 Kate

When you think of granola, you think of oats. It's hard to find recipes without the use of oats. I know there's gluten free oats, but since going grain-free, those are not an option. So many recipes for grain-free granola seem more like trail mix to me. I wanted to create something that was crunchy, but at the same time didn't taste like a pile of nuts and dried fruits.

I came across a recipe from Maria Emmerich that caught my attention. It had psyllium husk in it and it seemed like that would give it a great texture and hold it all together. I liked her recipe, but I will be very honest with you about something. Psyllium husk is fiber and when a recipe calls for 2 cups of it, the result is simply not pretty the next day. If you suffer from constipation, then feel free to add lots more of it to my recipes! I like to include it for some texture and added fiber, but certainly not 2 cups!! I took her idea but completely changed the recipe to my own flavors and liking. The result...some very addicting, crunchy and tasty treats!!! I had to hurry up and take these photos before I ate it all! Hope you enjoy it as much as I do!

Recipe: Grain-Free Banana Nut Granola

Ingredients
2 cups raw almonds
1 1/2 cups raw walnuts
1/2 cup psyllium husk (could replace with more flour)
1 cup almond flour*
1 cup coconut chips, flakes or shreds (optional)
1/2 cup vanilla egg white protein*
1/8 cup roasted almond butter
3/4 cup honey* (I used Nature's Hollow Xylitol Honey)
1 tsp vanilla
3/4 cup over ripe banana, mashed or pureed (about 2 small)
dash of sea salt

Instructions
In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces.
In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
In a small bowl, combine bananas, almond butter, vanilla and honey
Pour the banana mixture over the nut mixture and stir until nut mixture is coated
Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.
For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less

Quick notes
*I normally use Honeyville Almond Flour, but used Bob's Red Mill in this and it will work just fine!
*I like Jay Robb's Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.
*I use Nature's Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more.

Variations
I do not eat peanuts, but here is an option. Replace some of the nuts for unsalted peanuts and replace the almond butter for peanut butter.

Enjoy as a cereal with unsweetened almond, coconut or hemp milk or just as a crunchy snack!

Sweet Potato Biscuit Bites

January 3, 2012 Kate

Working on my photo skills with the oh so old camera I am using. You can tell that this photo is not that great, but will have to work. The problem is the lighting needs to be perfect and these tasty treats didn't last much longer than a day so I only had one photo opportunity!

Recipe: Sweet Potato Biscuit Bites

Ingredients
1 cup sweet potatoes (mashed, roughly 1 medium)
1 egg
1 tbsp arrowroot powder
2 3/4 cups almond flour
1/4 tsp baking soda
1/2 tsp sea salt
1/2 tbsp fresh chopped rosemary
1/2 tbsp fresh chopped basil
Oil for brushing the tops of biscuits (coconut or macadamia nut)
Coarse celtic sea salt

Instructions
Bake the potatoes until soft
Peel them and mash with a ricer or in a mixer until clumps are gone
Whisk the egg and yolk in a bowl and add to the potatoes
Add in the flour, arrowroot, baking soda and seasonings and mix well. I think it's easiest to knead with your hands
Form a ball with the dough. It may be sticky, but do the best you can and leave in the bowl
Refrigerate for a couple hours or over night
Remove half the dough from bowl with oiled hands
Use a cookie scoop or tablespoon to place the dough on a greased cookie sheet
Brush a tiny amount of oil on the tops of each biscuit
Pinch coarse sea salt over them
Bake at 350 for 20-25 minutes

Variations
You can substitute the rosemary and basil for other herbs.

This recipe got my creativity going! I'm working on some more grain- free, gluten free biscuits bites that will be sweet and savory!

Chocolate Hazelnut Dough Ball Cookies

January 3, 2012 Kate

Another yummy Dough Ball Cookie Recipe with more to come!!!

Recipe: Chocolate Hazelnut Dough Ball Cookies

Ingredients
2 1/2 cups hazelnut flour
1 1/2 tbsp refined coconut oil
1/2 tsp baking soda
1/2 cup maple syrup (I use Nature's Hollow), or honey or coconut nectar
1 tbsp vanilla extract
dash of sea salt
1/2 cup dark chocolate chips or chunks

Instructions
Mix all of the dry ingredients in a bowl, set aside
Mix all of the wet ingredients in another bowl
Combine the wet ingredients into the dry ingredients and mix well. It's easiest to use your hands to mix
Roll dough into a bit larger than an inch balls
Bake at 350 for 12-15 minutes on a greased or parchment lined cookie sheet
Watch them to make sure they don't get too brown on top. If you desire a doughier cookie, under cook them by a few minutes

Quick notes
I used Bob's Red Mill Hazelnut Flour/Meal found at Whole Foods, Vitamin Cottage and on Amazon. Any brand will work. You could certainly make these with almond flour as well. The hazelnut flour added an additional bit of sweetness and tasted yummy with the chocolate!

Look out, these are addicting!!! Good thing they are grain-free and gluten free!! They can be close to sugar free if you use Nature's Hollow Maple Syrup and higher cacao content chocolate.

Cinnamon Raisin Dough Ball Cookies

January 3, 2012 Kate

I've always loved cookies that were a little undercooked and doughy, crispy cookies were not my thing. When I saw this recipe inspired by Katie of Nourishing Flourishing, I knew I had to try it! I changed a few things in the recipe, one being the removal of arrowroot flour. I love using arrowroot, but wanted to create these with no added starch.

These taste great, but they taste even better fresh and warm out of the oven! This creation could be turned into so many different cookie flavors. I will post the Chocolate Hazelnut Dough Ball Cookie later tonight. I am excited about a few other ideas I have for these super easy and sweet tooth satisfying treats!!!

Recipe: Cinnamon Raisin Dough Ball Cookies

Ingredients
2 1/2 cups Almond Flour
1 1/2 tbsp Refined Coconut Oil (melted)
1/2 tsp baking soda
1/2 cup maple syrup (I used Nature's Hollow), or honey or coconut nectar
1 tbsp vanilla extract
2-3 tbsp cinnamon
1/2 cup raisins

Instructions
Mix all of the dry ingredients in a bowl, set aside
Mix all of the wet ingredients in another bowl
Combine the raisins and wet ingredients into the dry ingredients and mix well. It's easiest to use your hands to mix
Roll dough into a bit larger than an inch balls
Bake at 350 for 12-15 minutes on a greased or parchment lined cookie sheet
Watch them to make sure they don't get too brown on top. If you desire a doughier cookie, under cook them by a few minutes

Enjoy!

Grain Free Spicy Rosemary Cashew Crackers

December 12, 2011 Kate

Gluten and Grain Free Crackers with a kick!

Crunchy crackers and snacks were some of the things I missed most when I had to go grain free. These crackers solve that problem and disappear fast around here!

Recipe: Spicy Rosemary Cashew Crackers .

Ingredients
2 Heaping Cups Raw Cashews (soaked and dried)
1 Tbsp Macadamia Nut Oil
1 Egg
2 Tbsp Fresh Rosemary, chopped
1/4-1/2 tsp Cayenne Pepper
1 tsp Celtic Sea Salt

Instructions
Place cashews in a food processor and grind to a meal/flour
Combine egg, oil, rosemary, cayenne pepper and salt in a bowl and mix together
Add the cashew flour to the bowl and mix well
Place half the dough on a piece of parchment paper the size of a cookie sheet. Roll the dough out until its between an 1/8 and 1/4 inch thick.
Cut with a sharp knife or pizza cutter into crackers
Place the parchment paper onto a cookie and bake at 350 for 12-15 minutes depending on desired crispness

Chocolate Cherry Bites

December 8, 2011 Kate

Who doesn't like nuts and chocolate!! This is a super easy recipe that can be made in so many different varieties! Choose your nut, choose your dried fruit or flavor extract and melt them into the chocolate and coconut oil...done!

Recipe: Chocolate Cherry Bites

Ingredients
1 cup dark chocolate chips or 8 oz dark chocolate bar
1/2 cup coconut oil
1/2 cup slivered almonds
1/2 cup unsweetened dried cherries

Instructions
Melt the chocolate and oil over a double boiler or a glass or metal bowl over a pot of simmering water
Stir constantly and remove when fully melted
Add in almonds and cherries
Pour mixture into mold, mini cupcake pan, parchment lined cookie sheet for bark, etc.
Set in the freezer until solid.
Store in the freezer or frig

Let us know what creation you come up with for these tasty treats!

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