Chocolate Cherry No Bake Cookies

I'm going to keep this short and sweet and to the point.  If you haven't tried the Chocolate Drop Cookies recipe yet, you need to!  You will love them, unless you are not a coconut person and that is why I created a coconut free no bake cookie!  I loooove the coconut chocolate cookies, but these are darn good as well...different good!  And, no bake cookies are so easy and quick!

Chocolate Cherry No Bake Cookies

Ingredients

• 3 tbsp grass-fed butter or coconut oil* (or combo)
• 1/8 cup vanilla dairy free milk (I prefer So Delicious no sugar vanilla coconut milk)
• 1/2 cup granulated sweetener** (I used Swerve for no sugar option)
• 3/4 cup raw almonds
• 1/2 – 2/3 cup dried cherries
• 1/2 cup almond butter
• 1 generous tbsp cocoa/cacao powder

Instructions

1. Place the almonds in a food processor and pulse until they are ground into pieces.  Add the cherries and pulse again, set aside
2. In a saucepan, melt the butter/oil with the milk, sugar and cocoa/cacao powder. Bring to a boil for 1-2 minutes
3. Remove from heat and add the almond butter, nuts and cherry mixture and stir until combined
4. Place spoonfuls of the mixture onto a parchment lined plate or small cookie sheet
5. Place the cookies in the freezer for about 15 minutes to set
6. Store cookies in the refrigerator or freezer in an airtight container

Quick notes

*Make sure the oil is expeller pressed (Tropical Traditions sells this) or refined coconut oil so you do not have coconut tones in the cookies.

**I have not tried this with a liquid sweetener. I think it will work, but I would start with only a 1/4 cup.

Variations

These can be made with any dried fruit, nut and nut butter. I used sliced almonds to avoid skins in this recipe, but whole almonds will work.

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 my Beauty Counter link for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cinnamon Apple Granola

I have been sitting on this recipe for quite some time.  It is one of my favorite granola recipes, but I get hesitant to share my recipes that I use a dehydrator.  I know only a few of you have one and this can certainly be done in the oven, but the dehydrator always tastes best.

This is the perfect flavor for this time a year and can be enjoyed plain or with milk!  The added protein powder makes this the perfect high fat and moderate protein breakfast!!!  You may also like to try my other grain free granola recipes, Almond Nut Joy, Banana Nut and Pumpkin Spice.

Maybe a dehydrator should be on your holiday wish list!!!  The Nesco that I have is very reasonably priced.

Cinnamon Apple Granola

Ingredients

• 2 1/2 cups raw nuts, chopped (I used almonds and walnuts)
• 1 apple, diced
• 1/3 cup almond flour
• 1/4 cup vanilla protein powder* (I used Jay Robb’s Vanilla Egg White Protein)
• 2 1/2 tsp cinnamon
• 1 tsp lucuma powder, optional
• 1/2 cup apple sauce
• 1/4 cup honey
• 2 tbsp almond butter
• 1/2 tsp vanilla extract
• couple dashes of sea salt

Instructions

1. Combine the chopped nuts, apple pieces, protein powder, almond flour, lucuma, cinnamon and salt in a bowl and mix well
2. In a separate bowl, combine the apple sauce, almond butter, honey and vanilla
3. Combine the two bowls and stir until all the dry ingredients are coated
4. Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
5. For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

*Substitute the protein powder for an additional 1/4 cup almond flour.

I used Nature’s Hollow Xylitol Honey for a lower sugar option.

For those of you that try this in the oven, let us all know how it turned out!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Coconut Cream Pie

I know you're thinking why on earth is this yellow not white?  There are egg yolks in this recipe and I buy pastured eggs from a farm and the yolks are bright yellow-orange in color.  It just so happened that one of the yolks was super dark in color...mmmm more nutrients!!!   I could almost call this Coconut Custard Pie, it's that creamy!!  I found it very easy to keep taste testing the filling over and over even though it tasted perfect the first spoonful.  I might just have to make this filling alone and call it a pudding or turn it into an ice cream!!!  Who says you need dairy to make things taste good!!!

Recipe: Dairy Free Coconut Cream Pie

Ingredients

Crust:

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1 tbsp virgin coconut oil
• 1 tbsp coconut butter or more oil
• 3 dates, pitted*
• 1/4 tsp vanilla beans or vanilla ext
• 1-2 tbsp granulated sweetener (I used combo of Swerve and Palm Sugar)
• dash of sea salt

Filling:

• 2 cans full fat coconut milk, refrigerated (I prefer Thai Kitchen Brand when using the cream portion)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup virgin coconut oil*
• 1/2 cup granulated sweetener (I used Swerve with 2 tbsp palm sugar for the caramel flavor)
• 1/4 cup arrowroot powder
• 2-3 egg yolks (more yolks means more custard like)
• 1/4 tsp sea salt

Instructions

Crust:

1. Place the cashews, coconut, sweetener, salt and dates in a food processor and pulse until it looks like rough sand
2. Add the oil, coconut butter and vanilla and combine until dough forms. If it doesn't start to stick you can add a tiny bit of water
3. Press dough into the bottom and sides of a glass pie pan
4. Place in the freezer to set while you make the filling

Filling:

1. Remove cans of coconut milk that have been refrigerated and scrape out the cream that is on the top of the can. This should be about 3/4 of the can.
2. Place the cream in a medium saucepan along with the sweetener, coconut, salt and coconut oil. Heat over medium high heat until it simmers, then remove from heat
3. While that is heating up, whisk the yolks and arrowroot in a small bowl.
4. Slowly add a ladle full at a time of the milk to the yolks and continue whisking every time you add more. This is tempering the yolks so they are "cooked".Do about 4 ladles worth and then add the yolk mixture back into the remaining milk mixture and return to MEDIUM heat for 30 seconds and keep mixing the entire time. The mixture should start to bubble.  Remove immediately (don't want the eggs to start to cook!) and let cool about 5 minutes
5. Pour the filling into the crust and place in the freezer for an hour to set.
6. Move the pie from the freezer to the frig and store there until you are ready to serve it.

Quick notes

*I used deglet dates which are smaller than medjools. You may only need 2 medjools, unless you want it sweeter. Dates are found in the produce section of the grocery store or in the bulk aisle of Whole Foods

*Make sure you use Virgin Coconut Oil that has a coconut taste to it. You want this added flavor in the filling

Variations

Raw almonds should work for the crust as well. Cashews are a sweeter nut and pairs well with coconut.

If you want to get crazy, use your leftover egg whites combined with sweetener and vanilla to form a meringue to place on the of the filling once it's set.

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Tart

I have never been a big pumpkin pie person...or pie person for that matter! I find it very easy to turn down dessert after our Thanksgiving meal.  However, I loooove how this recipe turned out and will definitely be eating a slice of this for Thanksgiving!

I recently got a tart pan and some mini tart pans to play with.  I used a 9 inch tart pan, but a pie pan should work just fine as well.  You could even press this crust into the bottom of a 9x9 baking dish and turn these into bars.

I chose to cook the pumpkin a bit to take away a some of the raw flavor that it tends to have straight from the can.  It has been pre-cooked before canning, but I felt this step was necessary.  Feel free to skip the cooking part and add all of the ingredients to a food processor or blender and mix until smooth.

Recipe: Grain Free Pumpkin Tart

Ingredients

Crust:

• 1 cup raw almonds
• 1 cup raw pecans
• 3 dates, pitted*
• 1 tbsp maple syrup*
• 1 tbsp coconut oil*

Filling:

• 1 can of pumpkin
• 3/4 cup full fat coconut milk cream (the hardened cream that forms at the top of the can once it’s been refrigerated)
• 1/3 cup coconut oil*
• 2 tbsp grass-fed butter or more coconut oil
• 1/2 -3/4 cup granulated sweetener (I used 1/2 cup Swerve and 1/4 cup coconut palm sugar to lower the sugar amount)
• 2 tbsp maple syrup*
• 1 1/2 tsp cinnamon
• 1/2 heaping tsp nutmeg
• 1/4 heaping tsp ginger
• 1/4 heaping tsp cloves
• dash of sea salt

Instructions

Crust:

1. Add the nuts and dates to a food processor and combine until the mixture looks like rough sand
2. Add in the syrup and oil and pulse until dough forms
3. Press dough evenly into 9 inch tart pan covering the bottom and sides
4. Place in the freezer while you make the filling so it can set

Filling:

1. In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil.
2. Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well
3. Add the mixture to a food processor or blender and pulse until smooth
4. Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes
5. Remove from freezer and place in the refrigerator, store there until right before you are ready to serve it

Quick notes

*I used Deglet dates which are smaller than Medjools, so you may only need 2 Medjools.  Dates are found in the produce section and also in the bulk section of Whole Foods

*I used Xylitol Maple Syrup to lower the sugar amount.  I also used mostly Swerve in the filling, it is my favorite completely natural sugar alternative!

*I prefer expeller or refined coconut oil so there is not a coconut taste to the filling or crust.

If you want to top with dairy free whipped cream, use the cream off the top of coconut milk like you did for the filling and blend it with a hand held mixer until fluffy and smooth.  Add some vanilla and a bit of sweetener and blend until combined.

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

Grain Free Pumpkin Spice Granola

Happy Fall!!  Tomorrow is the first day of fall so bring on the pumpkin!

I think one of the biggest concerns for people going grain free is, "what will I eat for breakfast?" We have been so trained to eat cereals, toast, pancakes and waffles with an occasional egg for breakfast, carbs and more carbs!  If you are missing your morning cereal, here's the solution!  This granola recipe along with my other granola recipes (Banana Nut Granola and Almond Nut Joy Granola) are the perfect high fat and moderate protein breakfast!  Enjoy them with unsweetened almond or coconut milk or on top of greek yogurt, if you tolerate dairy or just plain.

If you would prefer to make soft cookies out of this recipe as opposed to crunchy granola, that is an option.  I personally like the granola best for the crunch, the cookies are soft and I prefer my nuts crunchy.  Dehydration is recommended but certainly not required.  If you have been thinking of getting a dehydrator, the one I have is very reasonable and so worth it!  I have quite a few recipes that I use it for including, beef jerky, cookies and crackers.  So if you have been contemplating, get it!!!

Grain Free Pumpkin Spiced Granola

Ingredients

• 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
• 1/3 cup pumpkin seeds
• 3/4 cup coconut chips (optional, replace with nuts or it may be too soupy)
• 2/3 cup almond flour
• 1/4 cup vanilla protein powder (optional or add more flour. I usedJay Robb’s Vanilla Egg White Protein)
• 1 tsp lucuma (optional)
• 1/2 tsp vanilla
• 1/4 cup maple syrup, honey or coconut nectar*
• 1/2 cup pumpkin puree
• 1/8 cup almond butter
• 11/2 -2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• couple dashes of sea salt

Instructions

1. Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma and all the spices and salt in a bowl and mix well
2. In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener and vanilla
3. Combine the two bowls and stir until all the dry ingredients are coated
4. Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
5. For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

* I used Xylitol Maple Syrup which is far less sweet than regular syrup and honey. I added 1/4 cup of erythritol as well. If you want it sweeter, make sure to add a granulated sweetener, not more liquid. It will make the granola too soupy.

Variations

If you prefer a soft cookie instead of crunchy granola, spoon out the “dough” onto a parchment lined cookie sheet and bake at 200 for 2 hours

Kate's Healthy Cupboard - Gluten Free Recipes

Almond and Cashew Milks

The benefit of making your own nut milks is that they don't contain any added thickeners, preservatives or other hard to pronounce ingredients.  I definitely still use the store bought boxed milks, but I like to make my own as well.  They are very easy to make and can be sweetened and flavored to your liking.  I typically make mine plain so I can use them in different recipes and sweeten them according to the recipe.  I have only made almond and cashew milk, but I think you could use other nuts as well or even sunflower seeds.

Recipe: Almond and Cashew Milk

Ingredients

• 1 cup of raw almonds or cashews, soaked overnight and rinsed
• 2-3 cups filtered water (depending on desired thickness) for almond milk or 4 cups for cashew milk
• 1-2 tsp vanilla extract to taste (optional or use vanilla beans)
• Any sweetener to taste (optional)
• dash of sea salt

Instructions

1. In a Vitamix or blender, combine the water and nuts
2. Blend on high for a minute or two until almonds turn into tiny pieces and cashew milk is smooth
3. The cashew milk is ready to go if you prefer a creamier milk
4. The almond milk needs to be strained through a nut mesh bag (cheese cloth has too large of holes, so layer it if you try that)
5. Store both milks in a sealed glass pitcher or jar in the refrigerator for 2-3 days

I use fresh unflavored almond milk in my Dairy Free Ranch Dressing recipe and also my Dairy Free Hot Cocoa Recipe.

Kate's Healthy Cupboard - Gluten Free Recipes

Nutty Fudge

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

1. In a food processor, chop the nuts until they are in small pieces
2. In a bowl placed over a pan of simmering water, melt the coconut oil, cocoa powder and chocolate chips
3. Add chocolate mixture, nut butter, vanilla, salt and sugar to food processor and mix well
4. Pour mixture into chocolate molds or into a pan.  Size of pan can vary depending on how thick you want the fudge to be
5. 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

Grain Free Honey "Wheat" Crackers

If you enjoy the Grain Free "Wheat" Crackers, you will also enjoy these slightly sweetened grain free crackers!  I thought it would be cute to make heart shaped crackers for Valentine's Day, but these can be made into any shape a cookie cutter comes in or just plain squares.

Recipe: Grain Free Honey "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)
• 2-3 tbsp honey
• 1/2 tsp sea salt

Instructions

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

Making any of the cracker recipes into different shapes is a great idea for kids.  These are a MUCH healthier option that goldfish!  Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Italian Chicken Nut Rolls

Super easy and super good!!!  Some of us get sick of chicken breasts and need new ideas to change things up.  I personally like chicken and am excited to create new recipes so it's possible to eat it often and not get bored with it.  I remember as a kid asking what was for dinner and 9 times out of 10, the answer was chicken.  It amazed me how many different ways my mom could fix it or cover it in sauces to make us think it wasn't chicken.

I was known amongst my family for liking over cooked meat.  Well times have changed and the dry chicken that gets caught in your throat does not appeal to me!  These chicken rolls are so moist, full of flavor and won't get stuck in your throat.  This grain free recipe is similar to something my mom use to make us and I loved.  She used bread crumbs and butter while I opt for no grains and refined coconut oil instead.

Recipe: Italian Chicken Nut Rolls

Ingredients

• 4 chicken breasts
• 1 cup raw almonds, finely chopped
• 1 cup raw pecans, finely chopped
• 1 tsp garlic powder
• 3 Tbsp Italian seasoning
• 1 tsp sea salt
• 1/4 cup refined coconut oil or grass-fed butter
• Additional 2 tbsp grass-fed butter (optional)

Instructions

1. Pound out the chicken to about 1/4 inch thick and cut in half lengthwise
2. Place nuts in a food processor and grind until they become more like a meal, very small chunks
3. Pour nuts onto a plate and add the garlic, Italian seasoning and salt and mix well
4. Pour oil onto another plate.  Dip chicken in the oil or brush oil onto both sides of chicken
5. Place chicken in the nut mixture and coat both sides.  Roll the breast and stick a toothpick in it to hold it together. Place on a greased cookie sheet
6. Repeat for all the breasts and pour extra nuts over the tops of the chicken
7. Place a small pat of butter on top of each roll (optional, but makes them brown even more)
8. Bake at 350 for 25-30 minutes

I always use almonds and pecans, but you can certainly use whatever you'd like.  I will be sharing some additional nut crusted meats and fishes in the future.  Let us know what you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Nut Joy Granola

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

1. In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces
2. In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
3. In a small bowl, combine coconut oil, coconut milk, almond butter, vanilla and honey
4. Pour the coconut mixture over the nut mixture and stir until nut mixture is coated
5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness
6. 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
7. 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

Kate's Healthy Cupboard - Gluten Free Recipes

Grain-Free Banana Nut Granola

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

1. In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces.
2. In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
3. In a small bowl, combine bananas, almond butter, vanilla and honey
4. Pour the banana mixture over the nut mixture and stir until nut mixture is coated
5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.
6. 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!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Cherry Bites

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

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

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

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