Only 4 ingredients and grain-free, these cookies bake up slightly chewy with a little crumbly melt-in-your-mouth-ness. They are so simple that my seven year old daughter can make them herself. We primarily make these with peanut butter and almond butter, but any nut butter should be just as delicious. The texture sort of reminds me of those almond cookies at Chinese restaurants. There is quite a bit of sugar in this recipe, so we only make them for special times.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place oven rack in the middle of the oven.
Combine all ingredients in a medium bowl. Allow to sit for 5 minutes.
Roll dough into walnut-sized balls and place on the baking sheet about 2 inches apart. Flatten each ball with a fork.
Bake one tray at a time for 8-9 minutes. Remove to a wire rack and allow to cool completely. repeat with remaining dough.
NOTE: You may need to add some salt into this recipe if your nut butter is salt-free.
If you want a quick treat to make for any occasion, these old-fashioned cookies are it! They are simple and delightful. Even the non-real foodies enjoyed these goodies and requested more!
Preheat oven to 375°.
Blend Butter, Sucanat, Egg and Molasses with mixer.
Combine dry ingredients together and add to wet ingredients. Blend until smooth.
Put extra Sucanat in a bowl.
Form batter in small balls; roll in bowl of Sucanat; place on cookie sheet.
Bake for 10 minutes.
Let cookies cool before eating…if you can 😉
This is my husband’s favorite dessert. He often requests it as his “birthday pie.” Made with a coconut-oil based pie crust it is simply divine!
For the filling, combine slightly beaten eggs, sucanat, melted butter, water, and vanilla extract. Mix well. Stir in pecan halves.
Place your pastry-lined pie plate on the oven rack. Carefully pour the filling into it.
Bake in a 350-degree oven for 45 to 50 minutes or until a knife inserted near its middle comes out clean.
This is one of my all-time favorite desserts! The recipe was passed down from my grandmother and adapted to make it healthier. There’s something special about strawberries and whipped cream, and when you throw some butter and sweetener in the mix…YUM!
Crush wafers finely in food processor and mix with melted butter. Press the majority into a 9×13 pan, reserving some for the top. Cream together butter and sucanat, and add eggs one at a time, beating well. Spread over crust, then sprinkle strawberries in a thick layer over that. Whip cream and spread over top, sprinkling with reserved crumbs for a final touch. Refrigerate overnight before serving.
A nourishing and delightful treat especially for Valentine’s Day, but so delicious and nutrient-dense, it could pass for breakfast anytime of the year!
Using a blender or food processor, blend the cherries and raspberries together until smooth. Pass through a wire sieve to remove seeds if desired. Stir in the gelatin powder to begin dissolving, if using. Set aside.
In a bowl, mix together egg yolks, maple syrup, vanilla, cream and optional arrowroot powder with a whisk.
Assemble ice cream machine and place frozen canister inside. Pour ice cream mixture into canister and allow the machine to run until ice cream is desired consistency. You can add the purred fruit in at the beginning, or just towards the end of churning, depending on if you want your ice cream a pink colour throughout, or swirled.
Toss in the chocolate chips during the last few minutes of churning.
Once the ice cream is done churning, work quickly to place the ice cream into shallow containers and place in the freezer to harden for several hours to harden.
Chocolate, cinnamon and yerba maté mix to create a strong, distinctive and slightly bitter (that’d be the yerba maté) truffle. Yerba maté is said to help rejuvenate the body, increase libido, focus, creativity, strength, energy, and endurance.
Fill a saucepan halfway with water and bring to a simmer over medium-low heat. Place a small metal bowl on top of the saucepan to create a double boiler. Add the chocolate to the bowl and melt over moderate heat.
Pour the coconut milk into a second medium saucepan and bring to a simmer over medium heat. Add the tea and cinnamon, cover and remove from heat for 5 minutes.
Using a fine-mesh strainer and cheesecloth, strain the coconut milk mixture directly into the chocolate. DIscard the tea leaves.
Whisk the chocolate mixture until the chocolate is uniformly melted and the coconut milk has been incorporated. Refrigerate the chocolate until firm, about 2 hours.
Sift cocoa in a bowl. Using a measuring spoon, scoop up 1 tsp of chocolate and quickly roll into a ball about 3/4-inch across. Drop into cocoa; roll each truffle in cocoa to coat.
Serve chilled. (Store in the refrigerator for up to 2 weeks.)
More coconut oil creates a more smooth chocolate and also pours into the molds better for a better appearance with less air bubbles, but has to be kept in the refrigerate because they melt more readily. Less oil will make them more firm, but not worth it to me for it sacrifices creamy texture. Less cocoa powder makes a milk chocolate like flavor, while more is like dark chocolate. You will want to taste the mixture for sweetness, our sweet sensors are ultra sensitive since we have been eating minimal sugars, so a little goes a long way for us.
Place coconut and oil in vita-mix and blend on high for one minute. Scrape down sides and blend for another minute. Check for creaminess, you may want to blend for a third minute. Add honey, cocoa powder, salt, vanilla and any other flavoring and blend thoroughly. Pour into molds and set up in refrigerator for 20 minutes. If you don’t have a mold, you could pour mixture into a bowl and let set up slightly, then scoop out like truffles.
Rich Chocolate. Gooey, Chewy crunchiness. Gluten-free and flour-less. Easy and fast to make. I love these balls! 🙂 I have included the instructions for soaking the nuts to remove phytates at the beginning of the instructions. Omit if you don’t choose to soak your nuts (they are much easier for your body to digest that way though!).
Soak and dehydrate nuts and seeds
Place almonds in a jar. Add 1 t. of sea salt. Fill with water and soak for 7 hours or overnight. Place sunflower seeds in jar. Add 1/4 t. sea salt. Cover with water and soak for 7 hours or overnight. Drain all nuts and dehydrate with dehydrator for 12-24 hours.
Assemble Nut Balls
Place sunflower seeds and almonds in blender and grind until coarse. Add raisins and grind until the raisins are in small pieces. Slowly add honey, melted butter and 1/2 cup cocoa while blending. It may get too thick to blend. In that case remove from blender and stir vigorously by hand. In clean blender, grind the sucanat until it is powder. Mix with the rest of the cocoa powder and pour into a bowl. Shape “dough” into 1″ balls and roll in sucanat/cocoa mixture. Place on cookie sheet. Refrigerate until serving.
A grain-free, date-sweetened chewy spice cookie. Perfect for Christmas, but delicious any time of the year.
Preheat your oven to 350 degrees F and line your baking sheets with parchment.
It is best to have all your ingredients at room temperature. Add your dates, coconut oil, eggs and molasses to a food processor and pulse until you have a smooth paste. If you are using pitted dates double check them for pits and expect this to take a little longer.
In a small bowl whisk together all your dry ingredients. Add the dry ingredients to the date mixture and process until combined, scraping the bowl as needed.
Spoon tablespoons of dough onto your lined baking sheets leaving at least an inch and a half of spreading room.
Bake for 8-10 minutes until puffy. Cool the cookies on the baking sheets before removing. It’s best to release the cookies with an offset spatula before removing.
Baked cookies freeze well but I have found that coconut flour baked goods like these tend to not store well for long periods at room temperature.
*Ingredient information: I get my date paste from Country Life Natural Foods. It is relatively dry compared to most homemade versions I’ve seen but it’s great for baking. My kids prefer no coconut flavor and so we use the expeller pressed oil from Wilderness Family Naturals. I’ve used both Bob’s Red Mill and Honeyville almond flour/meal in these and both work fine.
For the love of raw desserts, try this almost-raw apple pie for a quick sweet treat. The grain-free crust is perfect for the gluten-free folks, or those low-carbin’ it.
Crust:
Blend the soaked and toasted walnuts and soaked dates in a food processor. Add 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom powder, 1/4 teaspoon ground nutmeg, and a dash of unrefined mineral salt. Blend well to mix in the spices. Then, distribute the mixture evenly on the bottom of an 8-10-inch pie plate. Make sure to cover all areas of the pie plate evenly and compactly so it can hold together well (the stickiness of the dates does a good job of keeping the crust together anyway).
Filling:
For two of the apples, you can chop roughly, since they’ll be pureed anyway. For the other three apples, make sure to thinly slice them to be about 1/2 an inch and no more than a few millimeters thick. You don’t have to be super accurate with this either, but getting the apples to be thin enough is important to give the filling a nice soft crunch that is not too substantial.
Saute the roughly chopped apples for the ‘sauce’: In a stainless steel pot, add 1-2 tablespoons of grass-fed ghee and saute the two apples you peeled and roughly chopped for about 5 minutes, until they’ve released some of their juice and softened. Squeeze 3 tablespoons of fresh lemon juice on top.
Add spices and blend: In a food processor or powerful blender, add the lightly sauteed apples, 1 cup of soaked dates (drained from water), 2 teaspoons of cinnamon and 1/2 teaspoon of ground cloves. Blend until a smooth consistency is reached and taste for zest. If more lemon is needed, add a teaspoon at a time.
Mix sauce with raw apples: In a bowl, mix the thinly sliced apples with your now complete sauce.
Add mixture into crust: Spoon out the mixture and add it into your grain-free spiced crust. Use the back of a spoon to level the top and smooth it out. Chill in the fridge for about an hour before serving. Enjoy!
I really wanted to make gingerbread men, so I made the dough just before we were leaving for the Holidays. I realized I was tight on time and I didn’t want to be rushed so I put it in the freezer until today! That’s one thing I love about baking — the dough can usually be made ahead of time.
This chewy cookies taste like molasses with a hint of ginger and if you are looking for a sweet treat you will be disappointed (try adding 5-10 drops stevia). I bite an arm off to start; where do you first bite a gingerbread cookie?
Mix together wet ingredients: lard, butter, honey, egg, vanilla, and molasses.
In a separate bowl combine dry ingredients: flour, ground ginger, cinnamon, baking soda, and cloves.
Combine the dry and wet ingredients together, shape into two discs, wrap and refrigerate at least 1 1/2 hours before rolling.
Preheat oven to 175 °F and line a baking sheet with parchment paper.
Roll dough over a lightly floured surface to about 1/4 inch thick and cut out shapes using a gingerbread cookie cutter.
Bake for 8 – 10 minutes, or until edges are hard to touch.
I love cheesecake. And this cheesecake recipe is amazing, plus it contains healthy fats and very little sugar. In the above photo, I’ve used a store-bought crust with nuts and flour. You can go that route, if you are in a pinch for time and are able to find a crust without soy! But if you have some extra time and all the ingredients, try out the crust recipe too!
One of the best features is that this recipe can all be made the night before company comes! If you plan that far ahead.
Combine crust ingredients and press into 2 pans.
Whip cream and set aside.
Beat cream cheese until smooth, then beat in maple syrup and stevia, sour cream and vanilla. Then fold in whipping cream.
Pour into crust and refrigerate.