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Double Chocolate Orange Cookies

November 23, 2016 Kate Criswell

I hope you all had a Happy Thanksgiving!!  Now it's time to start thinking about holiday baking.  I love to bake, hence all the desserts I have on my website.  Check out all the holiday recipes here, including Peanut Butter Fudge, Macadamia Lace Cookies, Hazelnut Cranberry Chocolate Chip Cookies, Pizzelles, Mexican Wedding Cookies and so much more!!  These Flourless Chocolate Orange Cookies are fantastic and need to be added to your holiday baking list!!

Double Chocolate Orange Cookies

Ingredients

  • 1 cup cocoa/cacao powder
  • 1 cup granulated sweetener (I used Swerve for no sugar option)
  • 1/2 cup grass-fed butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 2 drops of orange essential oil (I used Wild Orange from Doterra)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips (I used Enjoy Life dairy free chips)

Instructions

  1. Combine the cocoa, soda and salt in a bowl, set aside
  2. Place sweetener and butter in a food processor or a large bowl and mix well
  3. Add in the egg (whisk if using a mixing bowl), vanilla and orange oil
  4. Pour the dry ingredients into the wet and combine until mixed well
  5. Fold in chocolate chips (batter should be thick)
  6. Use a cookie scoop or roll dough into a ball and place dough on a parchment lined cookie sheet. Do not press down, they will spread
  7. Bake at 350 for about 8-10 minutes.
  8. Let cool on the cookie sheet before transferring to a cooling rack
  9. Store in a glass container 

Happy Holidays!!

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In Desserts2 Tags Flourless, Cookies, Chocolate, Holiday, Grain Free, Nut Free, Low Carb, Swerve
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Raw Pumpkin Cookie Balls and Fall Favorites

November 17, 2016 Kate Criswell

Are you pumkined out yet?  Truth be told, I am not a huge pumpkin person, but these cookie balls are so good!  They almost taste like cookie dough and they definitely take care of a sweet craving!

Ingredients:

  • 3/4 cup canned pumpkin
  • 3/4 cup almond butter
  • 1/4 cup granulated sweetener (Maple Sugar would be awesome.  I used Swerve for a low sugar alternative)
  • 1/2 cup almond flour
  • 1/4 cup vanilla protein powder (optional, use almond flour as replacement)
  • 1/4-1/2 tsp cinnamon or pumpkin pie spice
  • 1/8 tsp sea salt
  • 2 cups shredded coconut
  • 1/2 cup chocolate chips (use Enjoy Life for dairy free option)

Instructions:

  1. Combine the pumpkin, almond butter, sweetener, flour, protein powder, spice and salt
  2. Add in the coconut and chocolate chip, stir until combined
  3. Line a cookie sheet with parchment paper 
  4. Roll the dough into golf ball size balls and place them on the cookie sheet
  5. Place in the fridge to harden 
  6. Store in a glass container in the fridge

Enjoy!

Favorite Fall Finds

I wanted to share a few of my favorite finds for fall.  I am in love with Primal Palate's Organic Spices and have almost completely stocked my spice rack with them!  Their blends are seriously the best and the Pumpkin and Apple Pie Spice blends are a must for this time of year.  They also have a Gingersnap and Cinnamon Sugar Cookie blend that I cannot wait to try in recipes.  I could eat the Sugar Cookie one with a spoon...I'm not kidding!!  The best part is, they are available on Amazon Prime!!!

I have missed burning candles, but gave them up after learning how toxic most candles are. Everything from the wax to the wick and especially the fragrances are not good for us.  I love my diffuser, but there is something about burning a candle and enjoying the glow of a candle in the winter time.  I was recently introduced to Woodlot, a small apothecary out of Canada and am in love with their candles!  I also love supporting small business owners!  Their eco-friendly candles are free of petroleum, phthalates, synthetic fragrances and gmo's.  They are made with coconut oil and non gmo soy wax, cotton core wicks and are scented with pure essential oils.  I ordered three different candles, Cinder for fall with scents of cedarwood, cinnamon and orange, Wildwoods for Christmas with an evergreen, pine and clove scent and the Original.  These will be the perfect hostess gift and they arrived just a few days after I ordered them!!

The cold air has finally moved into Colorado and that means my skin needs extra moisture. Beautycounter's Lustro Face Oil is my must have skincare product for everyday, but even more so in the winter months!  The seven plant based oils are full of anti-oxidants and fatty acids that make your skin glow!  Unlike synthetic oils, which can sit on the skin, these face oils absorb easily for ultimate hydration!  I love the Soothing Oil and use it morning and night after cleansing and follow with a moisturizer.  Beautycounter is my favorite brand for safe non toxic skincare and makeup.  Give a Lusto Face Oil a try, you have 60 days to fall in love with it or return it for a full refund!  I promise your skin will thank you!  (Want to be in the know when Beautycounter offers amazing deals on products or when I am giving away a FREE product?  Sign up for email notifications here.  A pop up will show up shortly after you go to the page)

XOXO,

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!!

In Desserts2 Tags Pumpkin, Thanksgiving, Cookies, Chocolate, Raw, coconut, Swerve
2 Comments

Dairy Free Chocolate Pomegranate Ice Cream

November 1, 2015 Kate
Pomegranate chocolate ice cream2

It may be November 1st, but it's 70 degrees here and it's pomegranate season!!  Who doesn't love ice cream year round!!!  I use my Cuisinart Ice Cream Maker on a regular basis as dairy free ice cream is my go to sweet treat. Pomegranates have taken over the produce section of my Whole Foods.  What a fun fruit that can be a little work...or you can buy the pre-packed fresh arils like I do.  Pomegranates are actually a berry and have numerous healthy benefits.  They are full of nutrients, anti-oxidants, have anti-inflammatory effect and may help fight numerous diseases.  Besides being nutrient dense little power houses, they taste great!  I love the sweet tartness mixed with the added crunch of the seed!

I hope you enjoy the mixture of pomegranates and dark chocolate as much as I do!  Here is a link to all the Dairy Free Ice Cream Recipes on the blog.

Chocolate Pomegranate Ice Cream
Serves: 4-6

Ingredients

  • 2 cans full fat coconut milk
  • 2 egg yolks
  • 1/2 cup non dairy milk alternative
  • 1/2 cup granulated sweetener (I used Swerve for low sugar option)
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 ounces dark chocolate chunks
  • 2/3 cup pomegranate anils

Instructions

  1. Combine cans of coconut milk, non dairy milk in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
  2. Once milk begins to simmer, turn heat down to low
  3. In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
  4. Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
  5. Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won’t be using an ice cream maker or anxious for it to cool)
  6. Place cold mixture into ice cream maker and follow directions
  7. Once the ice cream started to take form and harden, stir in the anils and chocolate
     

xo,

In Recipes, Desserts4 Tags Chocolate, Coconut Milk, Dairy Free, Ice Cream, Swerve
3 Comments

Chocolate Candy Cookie Bars

August 20, 2015 Kate
Chocolate Candy Cookie Bars

Oh my goodness it' been way too long....hope I remember how to do a blog post!!  I haven't been experimenting in the kitchen for awhile for many reasons, but mainly the lack of time and the desire to not eat so many baked goods!!  I love baking, but I just don't need to be eating as many goodies as I was.  Please read the end of this post to see what has consumed most of my time and I wouldn't have it any other way!!

These cookie bars are so fun and yummy!!!  They are made from Cassava Flour which makes them nut free, grain free and of course gluten free!!  Cassava is a starchy root also known as yuca.  You are seeing cassava chips on store shelves and yuca fries on menus.  The flour acts similar to glutinous flour and the company I buy it from, Otto's Natural, says you can swap it in a recipe 1:1.  I have found that you need less cassava flour, it absorbs so much liquid!!  I love the finished product and the moisture and texture it provides in baked goods!!  I plan to experiment more with it as we head into fall and winter...baking season!!!

Another new ingredient I used in this recipe is Little Secrets Chocolate.  I love that candy companies are coming out with healthier versions of M&M's!!  Little Secrets are sweetened with real organic sugar and colored with natural food colorings such as beet powder, turmeric, etc!!   These are found at Natural Grocers and Whole Foods or on Amazon.  They come in Dark, Milk and Peanut Butter....they are all awesome!!!  Of course this recipe can be made with chocolate chips, but the colorful candy makes it that much more fun!!

Chocolate Candy Cookie Bars
Serves: 12

Ingredients

  • 1/2 cup grass-fed butter, softened*
  • 1/2 cup granulated sweetener (I used Swerve to make it lower in sugar)
  • 3/4 cup cassava flour**
  • 1 egg
  • 1 tbsp non dairy milk
  • 1 tsp vanilla extract
  • 1/2 tsp gluten free baking powder
  • 1/4 tsp sea salt
  • 3/4 cup chocolate candies or chips**

Instructions

  1. In a large mixing bowl, combine the flour, baking powder and salt, set aside
  2. Cream the softened butter with the sugar
  3. Add in the vanilla, milk and egg, mix well
  4. Combine the two bowls and mix until combined
  5. Fold in the chocolate pieces or chips
  6. Spread the batter into an 8x8 greased cookie pan
  7. Bake at 350 for about 28 minutes or until golden
  8. Let cool before cutting
  9. Store in an airtight container. I prefer storing these in the fridge and eating them cold!

Notes

*Softened coconut oil should work to make this dairy free
**Links for Cassava Flour and Chocolate Candy are in the body of the post above recipe.

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing!  Check out BeautyCounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts4 Tags Chocolate, Cookies, Dairy Free, Nut-Free, Swerve
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Peanut Butter Fudge

December 3, 2014 Kate
Peanut Butter Fudge
Peanut Butter Fudge

This has to be one of my favorite recipes...and it's perfect for the holidays!  I recently saw on Pinterest a recipe for peanut butter fudge that said "only two ingredients".  I thought that had to be impossible!  Vanilla frosting and peanut butter were the ingredients.  Easy enough, frosting is basically butter, sugar, cream and vanilla.  I chose to use mostly Swerve Confectioners to keep the sugar low with a bit of coconut palm sugar.  These turned out sooooo good!!! Who doesn't love peanut butter?  This can be made with any nut or seed butter, but there's just something about peanut butter that is so addictive to me right now!!

I should really call it Freezer Fudge since it softens up a lot at room temperature.  We loved it straight out of the fridge or freezer.   Don't plan on putting this out on a dessert platter, it gets a little too soft.  I tried adding some coconut oil to see if I could harden it, but that didn't make a huge difference.  I didn't want to mess with the creation, it was too perfect as is!!  I hope you enjoy this as much as we did!  Feel free to stir in chocolate chips or melt them and swirl together!  That may make it hard enough to set out at room temperature.  I might have to try that...gives me an excuse to make this again for the third time this week!!

Peanut Butter Fudge

Ingredients

  • 1 cup natural peanut butter*
  • 6 tbsp grass-fed butter, softened
  • 3/4-1 cup powdered sweetener** (I used Swerve Confectioners and a little bit of coconut sugar to make them low sugar)
  • 2 tbsp cream from full fat coconut milk (refrigerate a can and use the cream that settles at the top)
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt (omit if peanut butter is salted)

Instructions

  1. Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter.
  2. Slowly add in the sugar 1/2 cup at a time and continue to cream the mixture until fluffy
  3. Add the coconut milk cream and vanilla, continue to cream
  4. Add in the peanut butter and salt, cream until combined
  5. Spread the batter into a baking dish, size depends on desired thickness
  6. Freeze or refrigerate until it hardens
  7. Store in an airtight container, I prefer glass, in the freezer or fridge

Notes

*I used fresh grind peanut butter from Whole Foods that turns out crunchy. If you buy jarred, make sure there is no added oil and I 'd even pour off the natural oils at the top.[br][br]**You can powder any sugar in a blender or spice grinder. If you don't powder it, it will make the fudge gritty, I personally like that!!

Happy Holidays!

KATE-SIGNATURE small.png

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!!  Give the gift of safe skincare this holiday season, gift sets available.

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In Recipes, Desserts4 Tags Egg-Free, Holiday, Swerve
7 Comments

Flourless Pumpkin Cookies

October 6, 2014 Kate
Flourless Pumpkin Cookies
Flourless Pumpkin Cookies

It is Pumpkin Palooza time!!!  Every recipe on Pinterest and Facebook seem to be fall related and involve a lot of pumpkin!!!  I have a couple of hopefully unique recipes to share this fall season...including these Flourless Pumpkin Cookies with a chocolate chip option!!  Many people have requested nut free recipes, hence my addiction to coconut butter based goodies!  I do have to admit, these would be darn good with almond butter too, so feel free to use it in place of the coconut butter.

These little good for you fat bombs can be enjoyed guilt free when you use my favorite sweetener Swerve!  My mom described these like taking a bite of pumpkin pie.  They are moist and melt in your mouth delicious!!   These cookies are super easy to make and have a short list of ingredients!  Enjoy

Flourless Pumpkin Cookies
Prep time: 5 mins
Cook time: 15 mins
Serves: 15-18

Ingredients

  • 1/2 cup Organic Coconut butter
  • 1/2 cup canned pumpkin, packed
  • 1 egg
  • 1/2 cup granulated sweetener (I used Swerve for no sugar option)
  • 2 tsp cinnamon
  • 3/4 tsp clove
  • 3/4 tsp ginger
  • 3/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips, optional (Use Enjoy Life Semi Sweet Chocolate Chips) 

Instructions

  1. Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
  2. Add in the sweetener, spices and salt and mix well
  3. Place the batter in a bowl and stir in chocolate chips (optional)
  4. Spoon the dough onto a parchment lined cookie sheet
  5. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down
  6. Bake at 350 for about 15 minutes
  7. Remove cookies and place on a cooling rack to set up
  8. Store in an airtight container, I prefer a glass jar

Notes

*To soften the coconut butter, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.
We like cinnamon and spice, you may start with less of each and increase to desired taste. Any nut butter will work in place of the coconut butter. Almond butter would be awesome!!

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

 

Kate's Healthy Cupboard - Gluten Free Recipes
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts4 Tags Coconut Creme, Flourless, Holiday, Low Carb, Nut-Free, Pumpkin, Swerve
4 Comments

Ginger Turmeric Cookies

August 25, 2014 Kate
Ginger Tumeric Cookies
Ginger Tumeric Cookies

I have another flourless and nut free cookie for you!!  And...these are anti-inflammatory cookies!!  If you have not heard of turmeric or curcumin and all of it's benefits...you must go google it now!  I try to get turmeric in my diet daily and supplement with it as well.  I use the spice on meat, the root in my green drinks or in my ginger lemonade.  Ginger is also a health super star for many reasons and pairs well with turmeric!  Adding a bit of black pepper to whatever you are adding turmeric to, it increases turmeric's bioavailability.  That is why you will find black pepper in this recipe...and I wanted to give it a bit of bite!

Ginger Turmeric Cookies
Serves: 15

Ingredients

  • 1 cup coconut butter, softened (also known as coconut manna or coconut creme concentrate)*
  • 1/2 cup granulated sweetener, I used Swerve 
  • 1 egg
  • 1 tsp vanilla extract
  • 2 heaping tsp ground ginger
  • 1 tsp turmeric powder
  • 1/8 tsp or more black pepper
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda

Instructions

  1. Place the coconut butter, egg and vanilla in a food processor and combine
  2. Add in the sweetener, soda and all spices, blend until combined
  3. Form dough into 1 inch balls and place on a parchment lined cookie sheet**
  4. Press each cookie down with your palm, these don't spread much
  5. Bake at 350 or 10-15 minutes or until a bit brown
  6. These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
  7. Store in an airtight container

Notes

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. Don't melt the butter completely, just soften it.
**If dough does not form into a ball because it is too runny, place batter in the fridge for a few minutes to harden it.

 

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts4 Tags Coconut Creme, Cookies, Flourless, Nut-Free, Swerve
7 Comments

Dairy Free Peanut Butter Ice Cream Pie

July 9, 2014 Kate
Dairy Free Peanut Butter Ice Cream Pie Recipe
Dairy Free Peanut Butter Ice Cream Pie Recipe

It has been really hot here in Colorado the past few days, so it's ice cream season for sure!!  Even though I eat ice cream year round since it's so easy and delicious to make!  I have the smaller Cuisinart Ice Cream Maker and love it!!!  It has been worth every penny and it's not even that badly priced!

Fourth of July came around and I was in charge of the dessert.  Since it's been so hot I wanted to do an ice cream dessert.  I was looking at gluten filled recipes to get some crust inspiration and then it hit me...use my Flourless Peanut Butter Cookie Recipe as the pie crust!!  I chose to add chocolate chips to the recipe to get some more chocolate in there...everything's better with more chocolate in my world!!  The peanut butter ice cream is simply adding peanut butter to vanilla ice cream.  I'm not going to lie, I actually bought a quart of ice cream from Whole Foods that was full of dairy so I wouldn't be able to eat dessert! I wanted my treat to be tortilla chips and guacamole instead of this pie!!  I also chose peanut butter since it's most people's favorite even though I don't eat it often.  This will work and be delicious with any nut or seed butter, so feel swap out the peanut butter for the ice cream, the cookie crust and the nut topping!

Dairy Free Peanut Butter Ice Cream Pie
Serves: 8

Ingredients

  • 1 batch of Flourless Peanut Butter Cookie Dough
  • 1 batch of Dairy Free Vanilla Ice Cream (or a quart of store bought)
  • 1/2 cup additional peanut butter (I buy fresh grind)
  • 1/4 cup additional chocolate chips for drizzle (Enjoy Life Brand for dairy free)
  • 1/4 cup peanuts for topping

Instructions

  1. Prepare the cookie recipe and spread the dough into a pie dish, pressing up the sides
  2. Bake at 350 for 15-20 minutes. Less time means softer crust
  3. Remove from oven and set aside to cool completely. This can be done the night before and stored in the refrigerator
  4. Prepare the ice cream, but blend in the peanut butter before you run it thru the ice cream maker or freeze it. If you bought the ice cream, blend or stir in the peanut butter.
  5. Scoop the softened ice cream into the pie crust and swirl around. Place it in the freezer to harden
  6. Once the ice cream has hardened, place the chocolate chips in a double broiler to melt. With a spoon, drizzle the chocolate over the pie.
  7. Sprinkle the nuts in the middle or all over the pie
  8. Refreeze until you are ready to serve. You may need to allow it to soften up before cutting into it, but the peanut butter seems to keep it from freezing rock hard

Notes
Any nut or seed butter will work in this recipe!

 

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts4 Tags Chocolate, Dairy Free, Swerve
1 Comment

Flourless Lemon Cookies

May 15, 2014 Kate
Flourless Lemon Cookies Recipe
Flourless Lemon Cookies Recipe

I have been at it again with the coconut butter!!  I am on a mission to create a bunch of goodies that don't require a bunch of nut flour.  Nothing against nut flour, but I am trying to limit nut consumption and give people options.  Coconut Creme or Butter is a great alternative to using nut flours and butters.  The fiber in it helps bind and hold baked goods together.  I'm guessing this recipe could be made without the cashew butter and with a full cup of coconut butter.  The cashew butter helps bind and doesn't melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice.  Feel free to try it and let us all know how it goes!!

Lemon is one of my favorite flavors and it pairs well with coconut butter.  These cookies almost melt in your mouth!  I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter.  Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe.  Sorry I can't get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!

Flourless Lemon Cookies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 12

Ingredients

  • ¾ cup coconut creme, softened*
  • ¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
  • ⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
  • 1 egg
  • ¼ cup FRESH lemon juice, strained (about 1 lemon)
  • 1 tbsp grated lemon peel
  • 1 tsp baking powder (gluten and corn free)
  • dash of sea salt

Instructions

  1. Place the softened coconut creme in a food processor and pulse until smooth
  2. Add in the remaining ingredients and process until combined and lemon peel has disappeared
  3. Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
  4. Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
  5. Bake at 350 for about 10-12 minutes or until slightly brown around edges
  6. Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
  7. Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes

*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

 

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts4 Tags Cashews, Coconut Creme, Dairy Free, Swerve
18 Comments

Dairy Free Lemon Gelato

April 22, 2014 Kate
Dairy Free Lemon Gelato Recipe
Dairy Free Lemon Gelato Recipe

I absolutely love all things lemon...even this gelato in the middle of winter!  I made this recipe months ago but decided to wait for some warmer weather to share it with you!  If you love lemon and low carb desserts, make sure to head over to All Day I Dream About Food's Luscious Low Carb Lemon Desserts Round Up!!  Even if you aren't a lemon lover, check out Carolyn's website anyway!  She has a ton of amazing looking dishes and desserts...and she loves Swerve as much as I do so her treats are low to no sugar!!

Dairy Free Lemon Gelato
Serves: 4

Ingredients

  • 1 can full fat coconut milk
  • 1 cup non-dairy milk
  • 4 egg yolks
  • 1/2-3/4 cup granulated sweetener ( I used Swerve for no sugar option)
  • 3/4 cup fresh lemon juice (2-3 lemons)
  • 2 heaping tbsp grated lemon peel

Instructions

  1. Whisk the egg yolks and set aside
  2. Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer
  3. Once the milk is simmering, reduce the heat to low
  4. Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time
  5. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time
  6. Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon
  7. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel
  8. Place in the fridge or freezer to cool
  9. Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the ziploc method*

Notes

*I haven't tried this, but you simply pour the mixture into a ziploc and freeze. When you are ready to serve the Gelato, place the frozen mixture into a blender and blend until smooth!

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In Recipes, Desserts3 Tags Coconut Milk, Dairy Free, Nut-Free, Swerve
15 Comments

Nut Free Fudge Brownies

March 20, 2014 Kate
Grain & Nut Free Fudge Brownies
Grain & Nut Free Fudge Brownies

Are you a fudgy brownie or cake-like brownie person?  I am definitely a fudgy type...I'd eat cake if I wanted cake!  This brownie recipe is so dense and fudge like, they almost melt in your mouth! I debated whether I call this recipe brownie fudge or fudge brownies..either way, they are delicious!

I am trying to create recipes that are nut free or lower in nuts.  I think almond flour works great in baked goods, but I want to make something that everyone can have.  Some may say tapioca or arrowroot makes these too high in carbs, not so fast!  The 1/4 cup of flour is adds 25 carbs and unless you eat the entire pan, that's not much per serving!  I also used Swerve to keep the sugar very low.  If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.

Grain & Nut Free Brownies
Ingredients
  • 1/4 cup tapioca flour/starch (arrowroot should work, tapioca tends to be a tad bit sweeter)
  • 1/3 cup cacao or cocoa powder
  • 1 cup granulated sweetener ( I used Swerve for no sugar option plus a tbsp coconut palm sugar)
  • 6 tbsp grass-fed butter (see dairy free option below)*
  • 2 oz 100% cacao (4 squares)
  • 3 pastured eggs
  • 2 tbsp full fat coconut milk
  • 1 tbsp vanilla extract
  • 1/2 tsp sea salt
Instructions
  1. Melt the chocolate squares, butter and coconut milk in a double broiler
  2. Whisk the eggs and vanilla in a small bowl and set aside
  3. In a large mixing bowl combine the tapioca flour, cacao powder, sweetener and salt
  4. Add the egg mixture to the flour mixture and stir a couple times, doesn't need to be combined well
  5. Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined
  6. Pour batter into an 8x8 greased baking dish
  7. Bake at 350 for 25-30 minutes
  8. Store in an airtight container
Quick Notes:

*I haven't tried this with coconut oil, but it should work.  I would only do about 5 tbsp of oil.

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao.  I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips.  You may need to reduce the amount of sweetener.

 

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
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts3 Tags Chocolate, Coconut Milk, Dairy Free, Nut-Free, Swerve
Comment

Flourless Peanut Butter Cookies

March 1, 2014 Kate
Flourless Peanut Butter Cookies Recipe
Flourless Peanut Butter Cookies Recipe

I randomly made this cookie recipe for my boyfriend when I was recently in Arizona...and I ended up eating just about all of them!!!  I rarely eat peanut butter, prefer almond butter, but dang these were good!!!  I even made another test batch when I came home and added dark chocolate chips, YUM!!!!!!  There's just something about peanut butter and chocolate that no other nut or seed butter can compare to!  The peanut butter can easily be substituted for any nut or seed butter and I highly suggest adding some chocolate chips!!

I have quite a few Flourless Cookie Recipes including this Chocolate Almond Butter Cookie Recipe that is similar to this recipe.

Flourless Peanut Butter Cookies

Makes about 15

Ingredients
  • 1 cup natural peanut butter (I used fresh grind, no added oils)
  • 1/2 cup granulated sweetener, palm sugar or maple sugar (Swerve for no sugar option)*
  • 1 pastured egg
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt (use less if using jarred nut butter that is salted)
  • 1/3-1/2 cup dark chocolate chips (optional)
Instructions
  1. Whisk the egg and vanilla in a mixing bowl
  2. Add the nut butter, sweetener and salt and combine
  3. Fold in chocolate chips (optional)
  4. Roll dough into 1 inch balls and place on a parchment lined cookie sheet
  5. Using a fork, press the dough in both directions to make the criss cross marks
  6. Bake at 350 for 10-12 minutes
  7. Store in an airtight container...if there are even any left!!
Quick notes

*I used about 1/2 cup Swerve and a tbsp of palm sugar.

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
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts3 Tags Cookies, Flourless, Paleo, Peanut Butter, Swerve
3 Comments

Chocolate Strawberry Coconut Bark

February 11, 2014 Kate
Chocolate Strawberry Coconut Bark Recipe
Chocolate Strawberry Coconut Bark Recipe

I'm excited to bring you this fun Valentine's Day Treat!  I had a bunch of chocolate recipes planned, but truth be told, I didn't want a bunch of chocolate around!  When it comes to chocolate, I just don't have any will power...sorry you guys have to pay the price.

How did I get these to look pink and taste like strawberries...with freeze dried strawberries!  Freeze dried is very different than dehydrated, they are hard and like the texture of a Cheeto...not that I have had them lately!  When you blend these in a food processor, you are left with powdered strawberry dust.  You can find many different fruits that have been freeze dried, but strawberries are the lowest sugar fruit (12 grams in the entire bag)and obviously I needed a red fruit.  Raspberries or cranberries would work as well.  I ordered mine form Tropical Traditions, but Whole Foods sells the Organic Freeze Dried Strawberries I used and they also sell Just Strawberries that can be found in their produce section.  I know Trader Joe's also sells them, but they are not organic and I personally won't eat berries unless they are organic.  Strawberries are one of the worst in terms of pesticides.

I also use Confectioner's Swerve in this recipe to add a bit more sweetness...and I have a "sweet" give away from Swerve Sweeteners! I am giving away 3 bags (2 granulated and 1 confectioners of Swerve to 3 lucky winners...that's 9 free bags of Swerve!!!  To enter this giveaway you must go like Swerve on Facebook and Pinterest and also comment on this blog post.  Please tell us what Kate's Healthy Cupboard Recipe you want to try if you win the Swerve!  The winners will be selected on Valentine's Day!!!!

Recipe: Chocolate Strawberry Coconut Bark

Ingredients

  • 4 cups coconut chips

  • 1/4 cup cacao butter (see variations below for substitution)

  • 2 tbsp coconut butter/creme

  • 2 tbsp grass-fed butter

  • 2 tbsp full fat coconut milk cream (the hard cream found on the top of a refrigerated can of milk)

  • 1/4 cup powdered freeze dried strawberries* (about 3/4 of 1.2 ounce bag)

  • 1/2 cup powdered sweetener* (I used Confectioner's Swerve)

  • 1/2 cup dark chocolate chips

Instructions

  1. Place coconut chips in a large mixing bowl and set aside

  2. Combine the cacao butter, butter, coconut cream and coconut milk in a double broiler and melt

  3. Pour the mixture over the coconut and stir to coat completely

  4. Combine the powdered strawberries and sweetener in a large ziploc bag

  5. Pour the coconut into the bag and shake well to coat

  6. Spread out on a parchment lined cookie sheet. You want it in one big pressed down clump so it will stick together as it cools

  7. Place the cookie sheet in the frig to let harden

  8. Melt the chocolate chips in a double broiler and drizzle over the bark once it's cooled and hard

  9. Place back into the frig to let the chocolate harden

  10. Break into pieces and store in the refrigerator in an airtight container

Variations

I used the cacao butter to give this another element of chocolate flavor. I believe you could try this with coconut oil, but I would maybe reduce the amount by a tablespoon. Cacao butter completely hardens in cold and coconut oil isn't as hard but should work just fine. I suggest the cacao butter for more flavor!!

Notes

Run the strawberries in your food processor until completely powdered.  A blender like the Vitamix or spice grinder may also work.

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
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts3 Tags Chocolate, coconut, Coconut Milk, Holiday, Swerve, Vegan
25 Comments

Nut Free Chocolate Chip Cookies

February 6, 2014 Kate
Nut Free Chocolate Chip Cookies Recipe
Nut Free Chocolate Chip Cookies Recipe

I am very excited to introduce you to Sharon from the blog Paleo Fondue!  "It means gather at the table for plates of quality food, savor the natural flavors, and indulge in a little dessert! You can have cheese if you want."  Her site is a must to go check out!  She has a ton of delicious recipes...Bang Bang Shrimp or Chorizo and Green Chili Frittata or how about these awesome looking chocolate chip cookies!  Sharon was nice enough to create this recipe and do a guest post for all of my followers.  Please be sure to check out her site, "like" her on Facebook and follow her on Pinterest so you catch all of her recipes!!!

There are a lot of chocolate chip cookie recipes, I have to wonder what kind of contribution I can do to the classic dessert. Well gluten free, grain free, soy free, dairy free, refined sugar free, and nut free? That’s a lot of things NOT in this cookie. But what it does have is an amazing  warm ooey gooey classic cookie taste.

Nut Free Chocolate Chip Cookies Recipe
Nut Free Chocolate Chip Cookies Recipe

It’s a cookie that is classic and I’m weary to diverge too far from an original recipe. Chocolate chip cookies are special to everyone. My grandma used to send me a box filled with an assortment of homemade cookies. There were tons of fancy chocolate ones, pretty sugar dusted ones, and ones with intricate decorations. Still, my most favorite in the box are the traditional chocolate chip cookies.

Nut Free Chocolate Chip Cookies Recipe
Nut Free Chocolate Chip Cookies Recipe

So it’s no wonder that I took my time perfecting a grain free version. And it sure took quite a few iterations and human taste testing to meet my mile high expectation.  I’ve had cookie aficionados taste test several versions of this. It was like a panel of foodies eating plates of cookies and debating the ratios of the sugars, the textures, the type of spice. Even my mom says “You can’t taste the ‘Paleo’ in these.” It’s her way of saying these are a badass batch of chocolate chip cookies.Select this line to insert text description of recipe here

Nut Free Chocolate Chip Cookies

Ingredients

  • ¼ Cup (45g) Coconut Oil, measured solid
  •  ¼ Cup (48g) Palm Shortening
  •  ¼ cup (40g) of Maple Sugar
  •  ½ cup (80g) of coconut palm sugar
  •  1 cup of Tapioca Starch/Flour
  •  3 Tablespoons (30g) of packed Coconut Flour
  •  1 teaspoon of grain free baking powder
  •  ½ teaspoon of Cinnamon
  •  ¼ teaspoon of Salt
  •  1 Large Egg
  •  ½ cup of Chocolate Chips

Instructions

  1. Preheat the oven to 350F.
  2. Whip together the coconut oil, shortening, maple sugar, and coconut sugar on high speed in a large mixing bowl with a whisk attachment until fluffy.
  3. Sift together the tapioca starch, coconut flour, baking powder, cinnamon, and salt.
  4. Add the egg into the mixing bowl and whip until combined.
  5. Add the dry ingredients in three batches, mixing in between each addition.
  6. Fold in the chocolate chips.
  7. Line a baking sheet with a silpat liner or parchment paper.
  8. Scoop about 2 tablespoons worth of cookie dough onto the lined baking sheet.
  9. Bake at 350F for 11-13 minutes.

Variations

You can sub the maple sugar for an equal amount of coconut sugar.

Notes

From Kate: As many of you know, I prefer to use Swerve as my sweetener.  You can simply replace the coconut and maple sugar in these with Swerve.  I would probably still use a tbsp of each just to give a bit of that maple and caramel taste.

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!!

Kate's Healthy Cupboard - Gluten Free Recipes
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts3 Tags Chocolate, Cookies, Nut-Free, Swerve
5 Comments

Chocolate Dipped Valentine's Marshmallows

February 3, 2014 Kate
Sugar Free Chocolate Dipped Valentine's Marshmallows
Sugar Free Chocolate Dipped Valentine's Marshmallows

So excited to bring you this fun Valentine's Day Marshmallow Recipe.  I can't really take credit for it...only the pink part and chocolate dipping is my creation.  The best part is that these are naturally colored with beet juice.  The credit goes to Adrienne over at Whole New Mom.  Her website it full of great recipes, DIY remedies, lotions and potions.  Go check her blog out!!! This recipe calls for liquid sweetener and I have not been able to find anything that works in recipes to replace honey, syrup or corn syrup with no sugar.  Adrienne has the answer...vegetable glycerin!!  We have all heard that you shouldn't put anything on your skin that you wouldn't put in your mouth.  Well vegetable glycerin is often times found in skin care as a natural preservative, but also has a bit of sweetness to it and is completely food grade.  What the heck is vegetable glycerin?

According to Wise Geek: Vegetable glycerin can also be made directly from vegetable oil — often coconut or palm oil — by heating it to a high temperature under pressure with water. The glycerin backbone splits off from the fatty acids, and is absorbed by the water, from which it is then isolated and distilled to obtain the pure product. Food-grade vegetable glycerin is 99.7% pure, with the remaining 0.3% being water. Select this line to insert text description of recipe here

Glycerin is widely used in the food industry for two main reasons: it has a sweet taste, but has fewer calories than sugar; and it is hygroscopic, that is, it absorbs moisture from the air. It is therefore used both to sweeten foods and to keep them moist. The compound is metabolized more slowly than sucrose— the type of sugar most commonly found in candy and in processed foods — and therefore does not have such a dramatic effect on blood sugar levels. It also does not contribute to bacterial tooth decay. Foods marketed as being low in carbohydrates are often sweetened with glycerin.

Another major use is in the cosmetics industry. Due to its hygroscopic properties, it is used in many moisturizing skin products, as it seems to help relieve dry skin problems by drawing water up from the lower layers. It is also a component of glycerin soap, which is often used by people with sensitive skin. Lotions containing this compound are also popular.

I did some research to find a source of vegetable glycerine that was from coconut and/or palm oils, not soy oil.  I think the best source is from Wilderness Family Naturals.  They are a trusted company with great products (I have no affiliation)!!!  You can also use Now Foods Vegetable Glycerin that I believe to be a reputable source as well.  The Now Brand can be found in many local health food stores and possibly Whole Foods.  It is sold in the lotion section since many people add it to their homemade lotions.

Recipe: Chocolate Dipped Valentine’s Marshmallows

Original Marshmallow Recipe from Whole New Mom

Ingredients

  • 2 tbsp gelatin from grass-fed cows (I use Great Lakes Gelatin)
  • 1/2 cup cold water that has been beet juice infused (directions below)
  • 1 – 1 1/2 cups granulated sweetener (I used a cup total of Swerve and Xylitol
    mixed for sugar free option)
  • 1/2 cup hot water
  • 1/2 cup liquid sweetener (I used vegetable glycerin for sugar free option, see above for info and where to buy)
  • 2 tsp vanilla extract
  • 1/2 cup dark chocolate chips* (Use Enjoy Life Chocolate Chips for dairy free option)

Instructions

  1. Peel and cut a very small raw beet into about 1 inch chunks. Place the beets in a saucepan along with 1/2 cup of water
  2. Warm the water on low heat to get the beets to bleed. You want really pink/red water. Once you blend this with the gelatin and other ingredients, it really lightens up.
  3. Place the water in the refrigerator to cool for a few minutes.  Remove and discard the beets
  4. In a large mixing bowl or standup mixer, pour the cooled pink water and sprinkle the gelatin over top, let sit
  5. Combine the granulated sweetener, liquid sweetener and additional 1/2 cup hot water in a heavy bottom saucepan
  6. Cook over medium high heat until mixture reaches 240-245 (soft ball stage)
  7. With a hand mixer or standup mixer, start beating the gelatin and beet water as you slowly add in the hot sweeteners.
  8. Slowly add in the vanilla and continue to beat until stiff peaks have formed, thick marshmallow creme
  9. Pour the creme into an 8×8 greased pan (or larger if you want thinner marshmallows)
  10. Let sit and harden. Cut into desired shape and size
  11. Melt the chocolate in a double broiler. Using a toothpick or skewer, dip the marshmallows in the chocolate and let cool
  12. Store in an airtight container. I prefer glass jars

Quick notes

*Use more chocolate if you want to completely coat the marshmallows

Variations

As Adrienne suggests, you can roll marshmallows in coconut, cocoa, nuts or any other topping.

 

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!!

 

Kate's Healthy Cupboard - Gluten Free Recipes
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts3 Tags Chocolate, Dairy Free, Gelatin, Holiday, Nut-Free, Paleo, Swerve, Vegetable Glycerin
5 Comments

Buckeye Bark

January 30, 2014 Kate
Buckeye Bark
Buckeye Bark

Valentine's Day is just around the corner, so twist my arm, I guess I'll make a bunch of chocolate recipes!!!  I have a bunch of fun stuff planned so let's hope I can get it all done and that it all turns out!!!

Nut butter and chocolate is a match made in heaven no matter what form it comes in!!  Buckeye cookies are the peanut butter cookies with a Hershey's Kiss in the middle.  So Buckeye Bark is peanut butter and chocolate in a different form.  This recipe can be made with any nut or seed butter or even with coconut butter (cream).

This recipe was adapted from Chocolate Chocolate and More. 

Recipe: Buckeye Bark

Ingredients

  • 2 cups (about 12 oz) dark chocolate chips or pieces

  • 1 cup natural nut/seed butter (no added oils or sugars)

  • 1/2 cup Swerve or sweetener of choice*

  • 1 tbsp coconut oil

  • 1 tsp vanilla extract

  • 1/2 tsp sea salt (omit if nut butter has salt in it)

Instructions

  1. Place parchment paper in the bottom of an 8x8 dish so that it flaps over two sides of the dish. This will make it easy to remove the bark from the dish

  2. Melt 1 cup of chocolate in a double broiler and pour it into the prepared dish. Place the chocolate in the freezer until it sets

  3. While chocolate is setting, combine the nut butter, sweetener, oil, vanilla and salt in a bowl

  4. Remove chocolate from freezer and spread the nut butter layer evenly over the chocolate

  5. Melt the remaining cup of chocolate and pour it over the nut butter and return the dish to the freezer

  6. Once the top layer has hardened, remove the bark from the dish and cut the bark into pieces. Store in the refrigerator in an airtight container

Variations

*I think liquid sweetener such as honey will work, but start with 1/4 cup and expect the nut butter layer to be a bit runnier.

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*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!!

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In Recipes, Desserts4 Tags Chocolate, Holiday, Paleo, Peanut Butter, Swerve
10 Comments

Flourless Chocolate Candy Cane Cookies

December 23, 2013 Kate
Flourless Chocolate Candy Cane Cookies
Flourless Chocolate Candy Cane Cookies

One last holiday cookie recipe for you.  These have a bit more sugar in them than I normally prefer due to the candy canes...but I did use all natural candy canes that don't have corn syrup and are colored naturally!

Recipe: Flourless Chocolate Candy Cane Cookies

Ingredients

  • 1 cup cocoa/cacao powder
  • 1 cup granulated sweetener (I used Swerve for no sugar option)
  • 1/2 cup grass-fed butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup crushed natural candy canes (5-6 canes)

Instructions

  1. Combine the cocoa, soda and salt in a bowl, set aside
  2. Place sweetener and butter in a food processor or a large bowl and mix well
  3. Add in the egg (whisk if using a mixing bowl) and vanilla
  4. Pour the dry ingredients into the wet and combine until mixed well
  5. Fold in candy canes (batter should be thick)
  6. Use a cookie scoop or roll dough into a ball and place dough on a parchment lined cookie sheet. Do not press down, they will spread
  7. Bake at 350 for about 10 minutes.
  8. Let cool on the cookie sheet before transferring to a cooling rack

Quick notes

We think these are best thin and crispy. If you want them thicker, try refrigerating the dough to harden the butter before cooking

Happy Holidays!

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*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!!

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In Recipes, Desserts3 Tags Chocolate, Flourless, Holiday, Nut-Free, Swerve
2 Comments

Gingerbread Cookie Bites

December 21, 2013 Kate
Gingerbread Ball Cookies
Gingerbread Ball Cookies

Molasses style cookies are a favorite around here anytime of the year!  Gingerbread man cookies are festive, cute and have a lot of character, but they are also a lot of work!!  I decided to take that flavor and do a simple cookie ball with all the flavor and half of the work! This gingerbread recipe calls for a unique flour...chestnut flour.  What is chestnut flour??!  Chestnut flour is a gluten free alternative to regular flour made from ground chestnuts.  Chestnuts have been dried and made into sweet flavored flour in Italy for centuries. In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as:  chestnut flour bread, pie crust, crepes, and other baked goods.  Its sweet flavor makes it the perfect fit for recipes involving almonds, chocolate, honey and hazelnuts. I have found it to be awesome in fall recipes that incorporate pumpkin and spice.  Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates.  Chestnut flour does have less carbohydrates than regular white flour but has many of the same baking properties as flour.  It creates a fluffier baked good, has a distinct taste that has a bit of spiciness to it and pairs really well with warm fall flavors, especially ginger! I love using almond flour and am not afraid of fat by any means.  I'm just enjoying how much fun this flour is to work with, and not to mention how good it is!

Is it actually a nut or a fruit?  According to Wikipedia, it’s a fruit.  If you have tree nut allergies, please look into this more, but my understanding is that it’s not a nut!!! Where can you buy chestnut flour?  Check with your local natural grocery stores, I do know some Natural Grocers are selling it.  You can also order it from Amazon or from nuts.com.  I realize it's a unique ingredient, but I promise you will enjoy it.  I have some other recipes including these crunchy Ginger Snaps or this Pumpkin Bread you could also try.  I also provided a substitution for the flour in the recipe "variations" section of this cookie recipe for those of you that don't want to order it.  Both versions of the cookies are great, I just think the chestnut flour adds a bit more flavor.

Gingerbread Cookie Bites

Ingredients

  • 1 1/2 cups finely ground almond flour (I prefer Honeyville)
  • 1/4 cup chestnut flour* (see substitution below)
  • 3-4 tbsp granulated sweetener such as coconut palm sugar (I usedSwerve for a no sugar option)
  • 3 tbsp grass-fed butter, softened(ghee or coconut oil should work)
  • 1 1/2 tbsp molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp sea salt

Instructions

  1. Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine
  2. Add in the molasses and vanilla and pulse until dough forms into a big ball
  3. Place the dough in the refrigerator forat least 30 minutes to keep the cookies from spreading as they cook
  4. Roll the dough into one inch balls and place on a parchment lined cookie sheet
  5. Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack.  Cookies will get crisp as they cool
  6. Store in an airtight container. Place in the refrigerator if you prefer a hard cookie

Variations

*You can sub the chestnut flour for arrowroot flour, but only use 2 tbsp of arrowroot, NOT 1/4 cup! These may spread a tiny bit more, but are still delicious!!!

Enjoy!

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*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!!

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In Recipes, Desserts3 Tags Almond flour, Chestnut Flour, Egg-Free, Holiday, Paleo, Swerve
2 Comments

Flourless Chocolate Almond Butter Cookies

December 16, 2013 Kate
Flourless Chocolate Almond Butter Cookies
Flourless Chocolate Almond Butter Cookies

Here is another super easy and super delicious cookie to add to your holiday baking list.  These disappeared very quickly around here!  This recipe can be made with any nut or seed butter of choice.  Peanut butter seems to always taste the best with chocolate, but unfortunately I don't eat peanuts, so almond butter it is...and I loved them!

Flourless Chocolate Almond Butter Cookies

Makes 12-14

Ingredients

  • 1 cup almond butter*
  • 1/2 cup cocoa/cacao powder
  • 3/4 -1 cup granulated sweetener (I used 1 cup of Swerve to make them sugar free)
  • 1 egg
  • 1 tbsp vanilla
  • 1 tsp baking powder (corn and gluten free baking powder)
  • 1/4 heaping tsp sea salt (omit if jar is already salted)

Instructions

  1. Place all ingredients in a food processor or stand up mixer and combine
  2. Use a cookie scoop or roll the dough into balls and place on a parchment lined cookie sheet
  3. Press down the dough with hand or use a fork to flatten the cookies (the baking powder keeps the cookies from spreading, but also makes them crispier than baking soda)
  4. Bake at 350 for 7-10 minutes. The cookies will look undercooked, but that’s the way you want them to look! They will set up perfectly once they have cooled.
  5. Remove from the oven and let sit for a few minutes before moving them to a cooling rack.
  6. Store in an airtight container, I prefer glass jars for storage.

Quick notes

*I used fresh grind almond butter that you grind yourself at natural grocery stores. It does not have any added oils, salt or sweeteners. If you are using jarred almond butter or other nut butters, I’d use closer to 3/4 cup. Jarred butters are thinner and may make these spread more.

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
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts3 Tags Almond Butter, Chocolate, Cookies, Flourless, Low Carb, Paleo, Swerve
3 Comments

Flourless Thin Mint Cookies

December 13, 2013 Kate
Flourless Thin Mints
Flourless Thin Mints

I'm so busy baking that all I have time to type is...THESE ROCK!!!!  Enjoy this nut-free treat this holiday season with no guilt when you use Swerve!!!  I suggest doubling this recipe, they are that good!!  They aren't exactly Girl Scout Thin Mints, but they are much better for you and taste amazing!!

Recipe: Flourless Thin Mint Cookies

Makes: 8-10

Ingredients

  • 1 1/2 -2 pastured egg whites (depending on egg size)
  • 1/3 -1/2 cup cocoa powder (depending on how large eggs are)
  • 1/2 – 3/4 cup granulated sweetener (I used 3/4 cup Swerve for no sugar option)
  • 1/4 tsp peppermint flavor*
  • dash of sea salt

Chocolate coating:

  • 1/2 cup dark chocolate chips (use Enjoy Life Chocolate Chips or Chunks for dairy free option)
  • 1/8 tsp peppermint flavor

Instructions

  1. Whisk the egg whites, stir in the cocoa powder, sugar and 1/4 tsp peppermint extract and salt.  The batter should be brownie batter like consistency.  Add more cocoa or sweetener if it needs to be thicker.
  2. Spoon out about 2 tablespoons worth of batter onto parchment lined cookie sheet.  The batter will spread just slightly when baked, so spoon and swirl the batter into desired cookie size.
  3. Bake at 350 for 12-14 minutes.
  4. Let the cookies cool and harden for a few minutes before you try to remove them from the parchment.  Place cookies in the frig or freezer to harden up and cool off before coating in chocolate.

Chocolate Coating:

  1. Melt the chocolate chips and peppermint flavor in a double broiler (glass bowl over a pot of boiling water).
  2. Dip each cookie in the melted chocolate, use a fork to toss and turn the cookie until fully coated
  3. Store in the refrigerator in an airtight container

Notes:  *I used Simply Organic Peppermint Flavor in this recipe.  Other brands of mint or peppermint extracts may not be as strong and you may need to use more to taste.

Enjoy!

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In Recipes, Desserts3 Tags Chocolate, Cookies, Flourless, Holiday, Nut-Free, Swerve
19 Comments
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