These little treats are so yummy and rich! Honey-sweetened and grain-free, they are healthy and high in protein. They are also very easy to whip up at the last minute.
Melt butter and stir in honey, milk and cocoa powder. Bring to a boil and cook for 1 minute. Turn off heat and stir in coconut and peanut butter. Drop by spoonfuls onto parchment paper and place in the freezer until set.
Note: To make these dairy-free, simply use coconut oil and coconut milk instead of butter and milk.
A coconut lover’s dream cupcake 🙂
Preheat oven to 350°. Put cupcake liners in a cupcake pan.
Cupcakes
Whisk flour, shredded coconut, baking powder, and sea salt in a medium bowl. Using an electric mixer, beat sucanat and butter at medium speed, until smooth, 4 minutes. Add eggs one at a time, beating between adding each egg. Beat until light and fluffy, 3 minutes. Gradually beat in coconut oil.
Beat in 1/3 of the dry ingredients at low speed, beat in 1/2 cup of buttermilk, repeat until all of the dry ingredients (3 additions total) and buttermilk (2 additions total) are incorporated. (The alternation of adding the dry ingredients and buttermilk should begin and end with the dry ingredients).
Pour into cupcake pan. Bake until a toothpick inserted in center cupcake comes out clean, 22–27 minutes. Let cupcakes cool in the pan for 5 minutes then remove cupcakes to cool completely.
Coconut Flakes
Preheat oven to 350°. Put coconut chips on a baking sheet lined with parchment paper. Bake for 5-7 minutes until some chips are golden brown. Some will remain white. Let cool. This can be done 3 days in advance.
Frosting
Using an electric mixer, blend the cream cheese and butter together on medium speed until well blended. Add powdered sucanat and blend on low and work up to high for 6 minutes.
Assembly
Smooth frosting on cooled cupcakes and sprinkle toasted coconut chips on top. Enjoy 🙂
Served warm or chilled, tapioca pudding is a wonderful comfort food for any occasion. This version uses sucanat in place of white sugar.
Begin the process for tapioca pudding the night before. Start with 2 cups small pearl tapioca in a large bowl; cover with 8 cups of filtered water and allow to soak overnight. When you’re ready to begin cooking the next day, drain and discard the water.
Using a double boiler, heat 10 cups of milk until it’s just warm. If you don’t have a double boiler, you can just use two nested large pots. You could also use a metal or glass bowl over a pot of water.
Add in the soaked tapioca and stir to ensure it’s not clumping up. Stir in the 1 teaspoon of salt. Continue cooking over medium heat until tiny bubbles begin forming at the edge of the pan, just before it begins to simmer.
Put the cover on, turn the heat to a very low setting, and let it cook for about an hour.
After an hour, separate the yolks from the eggs, reserving the whites. In a medium bowl, beat the yolks a bit to loosen them up, and then add the 2 cups of sucanat. Beat these together until well-incorporated, and the sucanat begins to dissolve.
Next, we need to temper the egg and sucanat mixture so it doesn’t clump when we add it to the hot milk. Take a ladle full of the hot milk and drizzle it into the egg mixture, stirring continuously to distribute the heat. Add another ladle of milk in the same manner. Typically, for this volume, I add three to four ladles to bring the eggs and sucanat up to temperature.
Slowly pour the egg mixture into the hot milk, stirring continuously with a whisk until everything is mixed together well. Continuing over medium heat, cook the pudding until it’s quite thick; this could be anywhere from 10 – 20 minutes. Remove from heat.
While it’s cooking, beat the egg whites until they form medium-stiff peaks. When the pudding is thick, slowly fold the whites into the pudding until well-incorporated. What’s a medium-stiff peak? Peaks and valleys should hold their shapes initially, but begin to droop shortly.
Stir in the 2 -3 tablespoons ofvanilla extract. Voila!
You can serve this either warm or chilled, and it’ll be freaking amazing either way. Optionally top with chia seeds, sliced almonds, a touch of cream – anything you like!
Chia seeds are the richest plant source of omega-3′s. Just one tablespoon contains 2,375mg’s (ALA not EPA/DHA). They are a complete protein as they contain all the essential amino acids in appropriate balance. Chia seeds contain 11g’s of fiber, 4g’s protein, and 27 nutrients.
Food process milk, chia seeds, cacao and sucanat for 3-5 minutes in your Vitamix or food processor until a thick pudding consistency.
If using a food processor, you may need to process longer.
Serve with whipped cream.
Read more about chia seeds here: Health Benefits of Chia Seeds.
A rich, creamy, decadent chocolate treat, which is healthier than the commercial options.This ice cream is rich, decadent, and delicious. There is both a strong chocolate flavor, and a delightful minty component. The eggs give it an almost custard-like texture, and using some molasses as part of the sweetener really adds an interesting depth of flavor.
Raw, organic, whole, non-GMO ingredients are preferred, but do your best!
In a large bowl, mix the milk and sugar together until the sugar has completely dissolved.
If you’re using eggs you trust, you may skip to the TRUSTED EGG METHOD.
If using commercial eggs, you’ll need to cook your mixture. You may also omit the eggs entirely, but it will lead to a less-rich final product.
Mix all ingredients except the eggs and the flavorings together in a large pot.
Heat over medium-low until nearly simmering, stirring almost constantly to prevent scalding.
As the mixture is coming up to heat, scramble the eggs together in a medium bowl.
When the heated mixture is simmering, take a ladle full of the hot mixture and slowly pour it into the eggs while stirring quickly.
We’re tempering the eggs so they won’t clot up when added to the hot mixture.
When the first ladle has been incorporated, add another in the same fashion, then add the eggs into the heated mix.
Cook while stirring constantly for five minutes, then remove from heat.
Add the flavorings you’d like and put into the fridge to cool completely.
When cool, add to your ice cream maker and follow its instructions.
FOR RAW ICE CREAM: For non-commercial egg users, who use quality pastured eggs, you can skip the cooking method above.
Mix everything into a large bowl until well-combined, then pour into your ice cream maker and follow the instructions to freeze.
This pudding is simple to make and absolutely to die for! You will love it!
Beat the eggs very well in a small bowl, set aside.
In a heavy-bottomed saucepan, combine all the ingredients except the eggs, and whisk together. Then, on low heat, cook the pudding, stirring constantly, until it thickens. Remove from heat. Mix 1/4 cup of the pudding into the eggs very well and then pour it back into the pan of pudding and whisk it in well.
Allow to cool for at least 20 minutes before serving or store it in your refrigerator.
Simple, quick, delicious and nourishing, this desert is sure to be a favorite with your family!
Place all of the ingredients in a blender. Put on the lid.
Blend on high until smooth.
Pour into small bowls and freeze until firm.
Best if eaten as soon as it is frozen, as later it will be harder to scoop out with a spoon, but it’s still very good!
A delicious Paleo version of apple crisp. I used home-canned apple pie, but really any fruit would work.
Pour the apple pie mix into a pie plate.
Soften the butter and mix with the remaining ingredients.
Sprinkle over the apples.
Bake 30 min at 350 degrees F.
This is a dreamy, smooth, pudding-like custard that is delicious for breakfast, yet decadent enough for dessert! It tastes wonderful when served warm topped with raw milk and raisins, or cold with strawberries!
Grease a 9×13 pan, and place inside an 11×15 pan. Fill up the bigger pan halfway with water, and set the whole thing aside.
Whisk all ingredients except rice and pecans together in a large glass bowl, and place over a pan of simmering water. Cook for 10 minutes, stirring constantly. Place rice and pecans in the greased 9×13 pan and pour custard mixture over. Place the whole thing in the oven and bake at 325 for about 45 minutes, until set. Enjoy warm or cold!
This is also a wonderful way to use up raw milk that has gone sour, as you can’t even taste it in the recipe!
These cookies are chewy and soft plus have much less sugar than traditional cookies and still taste great. Sandwich them with some cream cheese frosting for an extra special treat- Homemade Oatmeal Cream Pies.
Mix together: Sourdough Starter, Melted Butter or Coconut Oil, Rolled Oats, and Whole Wheat Flour. Make sure everything is moistened. You may need to add a little bit more starter or butter. The oats should not clump together and should still look dry, but when you touch them they should feel wet and when you grab a small handful you should be able to press them together and they will stick.
Let this mixture sit 8- 24 hours, the longer the better when it comes to oats.
When ready to bake: Turn oven on to 375 degrees and add to the soaked mixture: Cinnamon, Vanilla, Salt, Nutmeg, Eggs, and Honey. Mix well.
Add: Raisins and Baking Soda.
Mix until just incorporated.
Spoon onto baking stones or cookies sheets, and bake for about 15 - 20 minutes. If you are using a cookie sheet you may want to check after 10 minutes. I use a stone which means a longer baking time but more evenly baked cookies.
When done let sit for a couple minutes then move to a cooling rack to cool. Store in airtight container.
To make Oatmeal Chocolate Chip Cookies just omit the cinnamon, nutmeg and raisins and add 1 cup (or more) chocolate chips.
Rich and decadent without being overly sweet is the best way to describe this classic Italian dessert. A velevety custard and cream surround an espresso soaked spongy cookie with a generous sprinkling of cocoa on top to compliment.
In a medium saucepan, whisk together egg yolks and honey until well blended. Whisk in milk and cook over medium heat until mixture boils, stirring constantly. Allow mixture to boil gently for about a minute. Remove from heat and allow to cool slightly before covering and placing in the refrigerator to cool for about an hour.
In a medium bowl beat cream and vanilla until stiff peaks form.
Beat mascarpone into egg yolk mixture until smooth and creamy.
At this point, you can choose whether to fold the whipped cream into the mascarpone mixture, or to keep them separate (as I did-directions follow) and layer them. I think it’s easier to layer them and it keeps the cream fluffy.
Split the ladyfingers in half lengthwise and drizzle them with the espresso.
Arrange half of the soaked lady fingers in the bottom of a 7 x 11 inch dish. Dust with half of the cinnamon. Spread half the mascarpone mixture over the ladyfingers, then half the whipped cream oven that. Repeat layers and dust the top with a generous sprinkling of cacao powder.
Cover and refrigerate for about 4 hours or until set.
If your heart has been craving a pistachio dessert for ages (as mine has), and you want to make something healthy and raw, consider this dessert, which only uses a handful of ingredients to create rosewater-scented pistachio cookies. With a modern twist on classic Middle Eastern flavors, this vegan treat is sure to please anyone with a sweet tooth.
Soak pistachios and dehydrate: If you have pistachios in their shells, crack them open and clean from their shells until you have about 2 cups. Alternatively, you can simply buy some shelled pistachios. Soak the pistachios overnight in warm filtered water with half a teaspoon unrefined sea salt. Rinse the pistachios, dehydrate in the oven until dry, but not roasted.
Grind pistachios: In a food processor (I used a small bullet blender), add the dry pistachios and pulse until ground into flour. Take out a few tablespoons (3-4) of the flour and set aside. Keep the rest of the pistachio flour in the processor.
Add other ingredients, blend and refrigerate: Add 4 tablespoons shredded coconut, 3 tablespoons pure rosewater, 1/2 cup melted coconut oil, 1/3 cup or so pure maple syrup, 1 tablespoon vanilla extract, and pinch unrefined salt, and blend until all ingredients are well integrated. Refrigerate mixture overnight for flavors to intensify and for mixture to harden.
Dust with pistachio flour, garnish, refrigerate and serve: Take out mixture from fridge, use a tablespoon to scoop out a little less than a tablespoon of the mixture at a time and roll each piece in leftover pistachio flour. You can shape into flattened out cookies or round balls. I mixed it up. Garnish with shredded coconut or dried read cherries or cranberries for color contrast. Arrange on serving platter, add back to fridge to set, and serve with tea or as an afternoon snack. Enjoy!