These adorable cupcakes are made with coconut flour and whipping cream for the frosting. They are gluten free and sugar free!
Cupcakes:
Combine ingredients and bake at 350 degrees for 20-25 minutes. Let cupcakes cool completely before frosting them.
Frosting:
For the frosting I made whipping cream and used this as the base and added the other flavors to it. I made chocolate, vanilla and strawberry.
First get a carton of whipping cream and use a hand mixer to beat it until it is the consistency of whipped cream and forms stiff peaks.
For the strawberry I added some coarsely blended fresh strawberries to the whipped cream. For vanilla I added 1 tsp. vanilla extract and for chocolate I added the chocolate mixture.
For easy application frost cupcakes with a pastry bag and enjoy!
Add cherries last minute for chunks, or blend them with the ice cream for a lump-free cherry flavor.
Blend all ingredients in a blender or food processor unless you want cherry chunks. If you want chunks, don’t add them to this blend.
Pour into your ice cream maker and when it’s almost firm enough, toss in the cherries.
Need a recipe for all that winter squash you grew this year? Squashes like tromboncino, butternut and acorn make pie as good or better than pumpkin.
For the crust: Cut butter into flour and salt until the butter is the size of peas. Sprinkle in water, 1 T. at a time. Mix with a fork until the flour is moist and it forms a ball. Don’t over mix. Wrap dough in plastic and refrigerate while you make the filling.
For the filling: Beat the eggs and then beat in the remaining ingredients. Heat oven to 425°. While the oven is heating, remove pastry from the refrigerator, and flatten it on a lightly floured counter or large cutting board. Roll the pastry 2” larger than your pie plate and place into the plate. Trim the edge of the pastry, roll it under and crimp. Place the pastry lined pie plate into your oven and then pour the filling into it to prevent spills. Bake for 15 minutes and then reduce the heat to 350°. Bake about 45 minutes longer until a knife inserted into the center comes out clean. Serve chilled with real whipped cream.
* from healthy pastured chickens or grass fed cows
These little bites are a nice treat when you don’t want to turn on your oven. Mix these no bake cookies up in about five minutes or so and then put them in the fridge for about 10. Viola!
Since discovering that several members of our family are gluten sensitive, we have been experimenting more with grain-free and gluten-free recipes. Now that it’s summer and 100+ degrees outside, we turn on the oven less. I love other no-bake cookie recipes and wanted to create something that my seven year old daughter could make by herself, since I’m not comfortable with her reaching into the oven just yet. This recipe is simple and delicious. Perfect for kids to make on their own.
You could even make other flavors by adding in lemon, lime or orange zest and playing with the seasonings. My daughter said that next time she wants to try dipping them in melted dark chocolate. Yum!
Combine coconut, almond flout and salt in a medium bowl. Stir together with a fork to get out any lumps.
Add remaining ingredients, except for milk. Stir together until the ingredients are well combined and start to stick together.
Test a piece of dough by lightly squeezing a pinch of it in your fist. If it holds together well, you’re done. If you need it, add the milk until it will hold it’s shape.
Roll into small balls or scoop with a cookie scoop and place on parchment lined baking sheets.
Refrigerate about 10 minutes to set.
Store in an airtight container in the refrigerator.
This pie was a definite hit with my family! With a dark chocolate, grain-free crust, and a dreamy peanut-buttery frozen filling, it is a decadent treat without being too rich. Using homemade yogurt cheese not only lightens it up, but also adds a probiotic boost. If you can find raw, grass-fed cream, that takes things up even another notch…
Make the crust first: In a bowl, mix together almond flour, salt and cocoa powder. Cut in butter until large chunks, then stir in honey. Press into a parchment lined 9″ springform pan and bake at 350 for 8-10 minutes, until set. Thinly slice the banana and sprinkle over crust; let cool.
For the filling: Beat cream to soft peaks and set aside. Whip together yogurt cheese, sour cream, peanut butter, powdered sucanat, vanilla and stevia until light and fluffy. Gently fold in whipped cream until combined. Reserve 1 cup of this mixture, then spread the rest over the crust. Add the 2 T. cocoa powder to reserved mixture until well combined, then gently swirl into pie with a spatula or butter knife. Sprinkle with cacao nibs, and place in the freezer for at least 8 hours to set.
Simple. Sugar-Free. Only 2 ingredients! Gotta love that. Refreshing real food for any summer day. keep these stocked in the freezer for a nourishing and satisfying snack. I have no guilt letting my little ones have seconds of these! These frozen watermelon pops are shaped like stars for a special Independence Day treat, but you could use any shape you’d like. I plan on experimenting with flavors soon, like adding lime zest or minced mint to the coating. Yum!
Slice your watermelon into rounds about 1/2″-3/4″ thick. Remove any obvious and visible seeds, but don’t go digging for them and ruin the integrity of the watermelon.
Use your favorite cookie cutter (3″ is a good size) to cut shapes out of the sliced watermelon. Lay the cut watermelon on a parchment lined cookie sheet.
Insert Popsicle sticks into the watermelon shapes.
Place in the freezer and freeze until solid, about 4 hours.
Warm your coconut butter (or have a freshly made batch of homemade coconut butter that is still in the liquid state from processing) by placing it in a small jar and floating that jar in a bowl or very hot water. Stir every once in a while. You want the coconut butter to melt back into a thick liquid state. If it is not thinning well, add a little coconut oil to it and stir. Add more hot water as necessary until it melts enough to spread.
Working with one pop at a time, pour a tablespoon or so of the coconut butter on the watermelon shape and use a butter knife to spread it around and on the sides, much like you are “icing” a cake. The coconut butter will harden rather quickly. Place the finished pop back on the parchment to finish hardening. Repeat with remaining pops.
Eat immediately, or store in the freezer in an air-tight container with parchment sheets between layers.
I am excited to make our own yogurt pops this year with these silicone popsicle molds. My kids loved the organic Stonyfield ones, but at $3/box all summer that adds up.
Throw your frozen fruit choice, homemade yogurt, chia seeds, water kefir and Concentrace all into your Vitamix or blender or food processor and give it a whirl. They are done when filly blended and no frozen fruit chunks are left.
Fill these silicone Popsicle molds and freeze as directed.
Poppy seeds are rich in B vitamins and minerals including iron. Soaking them in a sourdough batter helps deactivate anti-nutrients. This lovely little cake, low in sugar, and served with lightly sweetened milk kefir soft cheese is perfect for an outdoor summer tea party!
In a glass bowl, combine the flour, sourdough starter, poppy seeds and milk. Stir well and cover. Let rest at room temperature for at least 8 hours or up to 12.
Butter and flour a 9-inch round cake pan. Pre-heat oven to 350.
In another bowl, combine the honey and softened butter. Beat together well.
Add the eggs, one at a time, beating well after each.
Add the lemon juice or vanilla, lemon zest, nutmeg, salt, soda and baking powder and beat well.
Stir in raisins.
Pour batter into prepared pan and spread evenly.
Bake until the center springs back when touched lightly with your finger, about 25 - 30 minutes.
Remove from oven. Allow to cool in pan for 10 minutes and then turn the cake out onto a metal cooling rack.
Sauce:
Stir together the milk kefir soft cheese and the honey thoroughly.
Place the cake on a plate and cut into wedges. Serve each wedge with a spoonful of the topping.
The cake, if carefully wrapped, freezes well, but the topping will need to be made fresh.
This is a pie that the Paleo, GAPS, gluten-free, and any ol’ lover of food can gather ’round the table and enjoy. Fancy a crisp instead? Simple omit the crust, follow the filling & crumble recipe, and bake it in a 8×8 pan.
Beat all crust ingredients in a mixer and press crust into pie pan. You can either bake the crust in a pre-heated 350º oven for 15 minutes or dehydrate it at the highest temperature it will go for 45 minutes. Let the crust cool while you prepare the filling.
To make filling, mix all ingredients in a mixer for about 10 seconds or until everything is mixed and the apricots have been mashed but not puréed. Pour filling into crust.
To make crumble, combine all ingredients in mixer and. Mix until the crumbs are of the consistency you desire and sprinkle on top of pie.
Now you may either cover pie and freeze for later or bake in a 375º oven for 45-55 minutes . If you are ready to bake a frozen pie, first place pie in oven, then turn it to 375º and bake for 60-75 minutes, or until pie is slightly browned and bubbly.
These little treats are fudgy and rich, yet high in protein! Don’t tell anyone what the secret ingredient is…most people won’t be able to guess!
Place all ingredients for brownies (except for mini chocolate chips) in a high-powered blender or food processor and blend until smooth. Stir in mini chocolate chips by hand and pour into a 9×13 pan that has been lined with parchment paper and then greased. Bake at 350 for 30 minutes.
Meanwhile, cut marshmallows into small chunks. After brownies have baked 30 minutes, sprinkle with marshmallows, and then top with peanut butter chips. Bake another 5 minutes or so. Let cool and chill thoroughly before cutting. Cut into small squares (they are very rich!) and enjoy!
The texture of this amazing ice cream rivals store-bought in my opinion! I love the smooth creaminess of this dessert, knowing that it is made with healthy, nourishing ingredients as well!
Place milk in a saucepan along with sugar, honey, and salt and start heating. Whip egg yolks for several minutes until thick, pale, and increased in volume. Slowly dribble in some of the hot milk to temper egg yolks, then add the warmed yolks to the rest of the milk. Cook for several minutes, stirring constantly, until slightly thickened. Remove from heat and add cream and vanilla. Chill completely and then freeze according to ice cream maker’s instructions. Transfer to another container and place in freezer to harden. Enjoy as is, or with fresh fruit and homemade chocolate fudge sauce!
Classic chocolate chip cookies, with a twist! Made with sprouted wheat flour and other wholesome ingredients, they are satisfying and not stripped of important nutrients. (Just keep in mind that Sucanat is still sugar, so eat sparingly!)
Pre-heat oven to 375 degrees F.
Line cookie pan with parchment paper or silicone baking mat.
In a large mixing bowl, cream the butter, Sucanat and molasses together thoroughly with an electric mixer.
Add the eggs, one at a time and beat well.
Combine the flour, salt and soda and add all at once to the batter and beat well.
Stir in the chocolate chips.
Drop by heaping teaspoonfuls, 2 inches apart, on lined baking sheet.
Bake for 10 minutes. When the edges are browning, they are done. (If you use an airbake pan, or baking stone, this will change the cooking time.)
Cool for 1 minute and then using a spatula, transfer cookies to a clean dish towel and allow to cool.
These freeze well.