Banana Nut Muffin Bites

January 25, 2012 Kate

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

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

Recipe: Banana Nut Muffin Bites

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

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

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

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

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

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Coconut Creme Brulee

January 22, 2012 Kate

I am not typically a dessert person at restaurants, probably because they all seem to contain gluten and dairy. I always seem to notice when creme brulee is on the menu and think twice about passing it up! It is gluten free but certainly not dairy free (heavy cream) and is the mucus really worth it? I most often decide it's not, but now I can enjoy my own version of it!

Creme Brulee means "burnt cream" and the goal is to have a nice layer of somewhat burnt caramelized sugar on top. This is easier said than done! I personally find this recipe to be so good without the extra topping, but everything's always better with sugar on top! I couldn't get the sugar to harden like they do in the restaurants by using the broiler. I did use coconut palm sugar and that should work, but maybe the answer is just to use organic cane sugar(I don't even own any!). Regardless, I am sure this will fill your sweet cravings!

Recipe: Dairy Free Coconut Creme Brulee

Ingredients
1 can full fat coconut milk
4 egg yolks
1/4 tsp vanilla bean powder or 1 pod*
1 1/2 tsp vanilla extract
1/3 cup Swerve (no sugar option) or coconut palm sugar
2 Tbsp additional sugar for caramelizing*

Instructions
Add the coconut milk and vanilla bean powder to a sauce pan over medium low heat. The heat helps to release the oil of the beans resulting in more flavor. Bring to a slight boil and remove immediately
Whisk the yolks, sugar and extract in a bowl
Slowly add the milk to the eggs and continue whisking. The warm milk will cook the eggs if you add too much too fast
Whisk until all of the milk is incorporated and well combined
Fill 4 ramekins with mixture and place on a cookie sheet with high edges
Fill the cookie sheet with water until it comes half way up the ramekins
Bake at 325 for 35-40 minutes, watch to make sure it doesn't brown
Let the ramekins cool and place in the frig for a couple hours to set
Sift sugar of choice over the tops of ramekins and place under the broiler for about 2 minutes. Watch carefully so they don't burn! You can also you a torch if you happen to have one
Let cool and place in frig until ready to serve

Quick notes
*Use 1/2 tsp more vanilla extract if you are not using vanilla beans. The beans do add so much flavor
*As I mentioned above, I used coconut palm sugar on top, but regular cane sugar is probably best.

Please let us know if you are successful at caramelizing the tops!! Enjoy!

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!!

Dairy Free Ranch Chicken Salad

January 22, 2012 Kate

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

Recipe: Dairy Free Ranch Chicken Salad

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

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

Dairy Free Homemade Ranch Dressing and Dip

January 22, 2012 Kate

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

Recipe: Dairy Free Ranch Dressing & Dip

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

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

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

Let us know how you enjoy your ranch!

Grain Free Thin Pancakes

January 21, 2012 Kate

Thin pancakes were a childhood favorite. Our neighbor Patty Jo gave my mom this recipe and it was used so often in our home. I remember my mom making them for breakfast every time we had sleepovers as kids. We would slap on butter, sugar, powdered sugar, syrup or a little bit of everything. Roll them up or fold them over so they were thick enough to cut and grab with a fork. Many people would say these were like crepes, but to me they will forever be thin pancakes.

I make the original recipe a lot for Tom and every time he says, "these are so damn good!" I don't know how they couldn't be with all the butter, powdered sugar and syrup he has them soaking in! I am always drooling over his plate just enjoying the smell since I can't have them. Well now I can!!! I have finally come up with a recipe that is grain free and has a similar texture and taste. The extra bonus is that they are full of protein and dairy free too! I certainly eat mine a little different than I did as a kid, but I enjoy them just as much! I like these as a sweet treat, but these could easily be savory with egg, ham and cheese or many other variations.

Recipe: Grain Free Thin Pancakes

Ingredients
2 large eggs
2 Tbsp coconut oil or butter, melted (I used refined, virgin will give a coconut flavor if that's desired)
3/4 cup almond flour
1 Tbsp coconut flour
1/2 cup plain egg white protein
2 1/2 cups non-dairy milk (I used vanilla unsweetened coconut milk, almond would be great too)

Instructions
Beat eggs and 1 cup of milk until smooth
Add flours, protein powder, oil or butter and additional milk and continue to beat until smooth
Heat an oiled skillet over medium to medium high heat
Pour 1/4-1/2 cup (depending on small or large skillet) batter in to pan and swirl around
Once the batter on top looks like it's set, flip the pancake. That side should be a bit brown
Cook until the other side is brown
Add your toppings or syrup and roll, fold or leave flat

Variations
If you want a more savory "crepe", use a plain unflavored milk.
Use vanilla flavored egg white protein if you want more of a vanilla taste.
Quick Notes
Makes 12 small or 6 large pancakes. I keep the batter in the fridge and make them as I want or you can make them all and store in a bag in the fridge to be warmed up later.

I like to eat mine with Nature's Hollow Maple Syrup made from Xylitol. My almond coconut spread with bananas or strawberries and a little chocolate drizzle would be delicious too! Get creative and let us know what your favorite way to fill these grain free treats!

Cashew Bok Choy

January 21, 2012 Kate

So often I wonder how people don't like vegetables. There are so many delicious healthy ways to fix them and doctor them up. I have ventured out of my steamed broccoli and asparagus days. Still love them both, but needed some variety!

Toasted sesame oil adds a yummy kick to dishes and this has become a favorite drizzle oil for me. Sesame oil is not a high heat oil and is most beneficial when added once food has been removed from heat.

Recipe: Cashew Bok Choy

Ingredients
1 lb bok choy
1 Tbsp coconut oil (refined or virgin if you want a coconut flavor)
1 1/4 cups chopped green onions (white and green parts)
3 garlic cloves, chopped or pressed
1 1/2 Tbsp toasted sesame oil
1/2 cup roasted unsalted cashews*
Celtic sea salt to taste
Red pepper flakes to taste

Instructions
Chop bok choy into 1/2 inch pieces, leaves included
Heat the coconut oil in a large pan on medium high heat and add the onions
Once the onions have cooked for a minute add the garlic and bok choy and cover for about 3 minutes. Bok choy will wilt like kale and spinach do
Take the lid off and turn the heat to low and let it cook for a few minutes longer
Remove from heat, drizzle the sesame oil, salt and red pepper flakes
Add in the cashews

Quick notes
*I use raw cashews, but you can buy roasted. Regardless, you need to roast or re-roast them in the oven. Bake at 450 on a dry cookie sheet for about 5-7 minutes until brown.
Makes about 4 servings

I love making spinach and kale this same way. Just wilt it and drizzle with oil and spice! Let me know what variations you come up with!

Oregano Roasted Brussels Sprouts

January 21, 2012 Kate

Roasted brussels sprouts are one of my favorite cooked vegetables. Any way you spice them, I'll like them! I saw a recipe for Oregano Brussels Sprouts from 101 Cookbooks and had to try it. I made a few changes and loved the way they came out.

Recipe: Oregano Roasted Brussels Sprouts

Ingredients
1 1/2 lbs brussels sprouts
1/4 cup extra virgin olive oil
1/4 cup refined coconut oil (no coconut flavor or use all olive oil)
1/2 cup fresh oregano
1/2 cup fresh parsley
4 cloves of garlic
3/4 tsp Celtic sea salt

Instructions
Cut off stems of the sprouts and cut in half or quarters depending on their size and place in a mixing bowl
Add oils, oregano, parsley and garlic to a food processor and pulse until herbs and garlic are very small pieces
Pour mixture over the sprouts and mix well so all sprouts are covered
Add salt to the mixture and stir
Spread the sprouts out on a cookie sheet and bake at 400 for about 25-30 minutes depending on the size of the sprouts. Stir them after 15-20 minutes
Makes about 4 servings

The browner and crispier the better. Make sure to scrape the cookie sheet with a spatula to get all the garlic and herbs that are stuck on it. Enjoy!

Avocado Egg Salad

January 20, 2012 Kate

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

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

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

Recipe: Avocado Egg Salad

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

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

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

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

Homemade Mayo

January 20, 2012 Kate

I have never really been a mayo person, but sometimes it is a must! Tuna salad is just not the same without it! I am not a fan of store bought mayo. They are made with canola, grapeseed or soybean oil and most often times contain soy protein.

There are numerous recipes out there for creating your own. Everyone seems to use a different oil or combination of two. I have found extra virgin oil oil to be way to strong in taste. Regular olive oil is not as strong and may be worth trying. Refined coconut oil would be great to use, but I am worried about what it will do in the frig as it hardens in cold temps. Here is what I came up with, but may experiment with avocado oil too.

Recipe: Homemade Mayo

Ingredients
4 egg yolks
2 cups macadamia nut oil
1 tsp ground mustard
1 1/2 Tbsp lemon juice
1 1/2 Tbsp apple cider vinegar
Celtic Sea Salt to taste

Instructions
Blend the eggs, mustard, lemon juice and vinegar
Once that is blended, keep the blender running, VERY SLOWLY add drops of oil
Continue to add oil is a steady stream in small amounts
Mixture should thicken up and turn to mayo consistency
Add salt or other seasoning

Variations
You could add any seasoning you desire!
Quick Notes
Makes about 2 cups and should last about 2 weeks in the frig.

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

Grain Free "Wheat" Crackers

January 17, 2012 Kate

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

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

Recipe: Grain Free "Wheat" Crackers

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

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

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

Almond Coconut Spread

January 15, 2012 Kate

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

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

Recipe: Almond Coconut Spread

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

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

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

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

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

Green Chili Buffalo Jerky

January 12, 2012 Kate

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

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

Recipe: Green Chili Buffalo Jerky

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

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

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

Almond Nut Joy Granola

January 7, 2012 Kate

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

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

Recipe: Grain-Free Almond Nut Joy Granola

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

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

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

Grain-Free Banana Nut Granola

January 7, 2012 Kate

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

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

Recipe: Grain-Free Banana Nut Granola

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

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

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

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

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

Sweet Potato Biscuit Bites

January 3, 2012 Kate

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

Recipe: Sweet Potato Biscuit Bites

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

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

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

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

Chocolate Hazelnut Dough Ball Cookies

January 3, 2012 Kate

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

Recipe: Chocolate Hazelnut Dough Ball Cookies

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

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

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

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

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!!

Cinnamon Raisin Dough Ball Cookies

January 3, 2012 Kate

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

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

Recipe: Cinnamon Raisin Dough Ball Cookies

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

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

Enjoy!

Homemade Marshmallow Creme Fudge

December 13, 2011 Kate

Disaster to Delicious!

I have loved marshmallows and marshmallow creme since I was a kid. We would leave the bag open at our house just so they'd get hard, or put them in ice cream for the same effect. My mom has learned to buy two bags at thanks giving time knowing my sister and I will eat half a bag before she has the chance to top her sweet potato souffle!

When I saw a recipe for homemade marshmallows, I was on it! Just like most recipes, I had to alter it to get the sugar down. Well lets just say my alterations didn't work so well the first time and I ending up with really thick (wrap around the beaters and stay there kind of thick) marshmallow creme like stuff. Couldn't let it go to waste so the options were, eat it or attempt to make fudge. Fudge it was, and to die for fudge as one of my clients said. I have to admit, it was to die for! I guess some of the best recipes come as a result of a disaster!

Recipe: Homemade Marshmallow Creme Fudge .

Ingredients
Fudge:
3/4 cup coconut oil (I used virgin for the coconut flavor)
1 cup full fat coconut milk
3/4 cup Lakanto or erythritol plus 1/4 + 1/8 tsp Lo Han
1 3/4 cup 65% or higher chocolate chips
1 1/2 tsp vanilla
Marshmallow Creme:
1 cup Maple Syrup (I use Nature's Hollow maple syrup made from Xylitol)
1 tbsp real maple syrup or coconut nectar if using Nature's Hollow
1/4 cup water
1 1/2 tbsp gelatin
1/2 tbsp vanilla
dash of sea salt

Instructions
Marshmallow Creme:
In large mixing bowl stir the water with gelatin and set aside
In a sauce pan combine all maple syrups and bring to a boil
Once syrup has reached 260-280 degrees, add to the bowl of gelatin. Add vanilla and salt to the bowl as well. Beat on high for close to 10 minutes until thick creme forms and begins to attach to beaters. It should be really gooey and in a clump for the most part. This is important or the fudge will not harden all the way. Set aside
Fudge:
In large sauce pan combine oil, coconut milk, erythritol and monk fruit. Bring to a rolling boil. Once it boils, continue boiling for 5 more minutes, stirring
Remove from heat and add chocolate chips and vanilla. Stir until chocolate is completely melted
Add the chocolate mixture to the bowl of creme and beat on high until well blended. Make sure to get all hard clumps of gelatin incorporated.
Spread in a 9x9 glass pan and place in freezer to set
Can be stored in the refrigerator once it has hardened

Variations
You can certainly use all regular maple syrup but obviously sugar content will go way up and may be too sweet. I haven't tried this so I am not certain if it will turn out the same. Add a bit more real maple syrup if you don't have monk fruit.

Grain Free Spicy Rosemary Cashew Crackers

December 12, 2011 Kate

Gluten and Grain Free Crackers with a kick!

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

Recipe: Spicy Rosemary Cashew Crackers .

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

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

Chocolate Cherry Bites

December 8, 2011 Kate

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

Recipe: Chocolate Cherry Bites

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

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

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

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