Gluten Free "Shortbread"Cookies (Dairy, Egg, Gluten and Refined Sugar Free)

This is a very simple recipe which is great for those with gluten and egg allergies.  They make a great base for a chocolate chip or decorated cookie but also taste great as a shortbread cookie. The coconut oil makes this cookie, stevia and honey make this cookie a much healthier version of the typical shortbread style.

Ingredients (makes 12-15)

• 1/3 cup softened coconut oil
• 1 teaspoon gluten free vanilla 
• 8 drops liquid stevia
• 1/3 cup honey or agave syrup if vegan
• 1 tablespoon warm water
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon egg replacer
• 1/2 tablespoon psyllium husk
• 1/2 cup tapioca starch
• 1 cup white rice flour

Directions

1. Preheat oven to 325 F.
2. Combine all ingredients and stir until combined.
3. Roll into balls and flatten.  Bake for 10 minutes.
4. Let cook for 2 minutes and transfer to a wire rack to cool farther.
5. Store in an airtight container.

Read More →

Dairy Free Chocolates (Dairy, Gluten,Grain and Refined Sugar Free)

If you haven't already been able to tell, I do have a weakness for chocolate, of the dark variety. This recipe satisfies my craving and can be used in variety of ways.  It works well in a mold, cut into squares or as a top layer for bars or cakes.

Chocolate has amazing health benefits.  Unfortunately, most of these benefits only come from raw chocolate or cocao.  Cacao is very high in iron and magnesium. Magnesium is essential in bone growth, blood pressure as well as relieving depression and migraines. Magnesium can also relieve menstrual symptoms, so isn't interesting that women often crave chocolate during their cycle? Raw cocao is one of the highest sources of antioxidants, higher than blueberries and green vegetables.

Cocoa powder, found in most store bought chocolate bars, has been roasted at a high temperature, thus killing most beneficial enzymes.  Raw cocao is made by cold-pressing raw cocoa beans, therefore keeping the enzymes alive.  So, go ahead have your raw chocolate and eat it too. I know I am.

Ingredients (makes 10-12 servings)

• 1/2 cup raw cocao or cocoa powder
• 1/2 cup coconut oil
• 2-3 tablespoon honey, agave syrup or maple syrup (depending on desired sweetness)
• pinch of sea salt

Directions

1. In a small pan, warm coconut oil just until melted.  
2. Remove from heat.
3. Stir in cocao, honey and sea salt.
4. Pour into molds etc.
5. Set in fridge or freezer until firm. (It will firm in freezer in about 30 minutes)

Read More →

Raw Nutrient Filled Chocolate Coconut Pumpkin Balls (Dairy, Gluten/Grain and Refined Sugar Free)

These simple cookies are fill with some essential nutrients.  Among other nutrients, pumpkin seeds provide magnesium and zinc.  Coconut is paramount in supporting our immune system and can destroy harmful microbes.  Cacao is very high in iron and magnesium. Magnesium is essential in bone growth, blood pressure as well as relieving depression and migraines. Magnesium can also relieve menstrual symptoms, so isn't interesting that women often crave chocolate during their cycle? Raw cocao is one of the highest sources of antioxidants, higher than blueberries and green vegetables.  These took no time to make and the girls loved rolling them into little balls.

Ingredients (makes 10-12)

• 1/3 cup softened coconut oil
• 1/2 cup raw pumpkin seeds
• 1/3 cup raw cocao
• 1/2 cup unpasteurized honey
• 1 cup shredded coconut

Directions

1. In a food processor or blender grind the pumpkin seeds until they resemble the shredded coconut or smaller.
2. Combine all ingredients into a bowl and stir together.
3. Roll into balls and place in a sealed container in the fridge.
4. Let set for 2 hours and keep refrigerated.
5. Enjoy. 

Read More →

Sesame, Rice Cereal and Nut Butter Bars (Dairy and Gluten Free with Refined Sugar Free Option)

We are preparing to go on a trip and have a very early morning flight to start off.  I figured I would make some bars that can be taken along to help us start our day.  I like adding sesame seeds as they give calcium and zinc.  The coconut and coconut oil is another favourite as is it a great support on our gut systems.  The rice cereal just adds a nice crunch;) These are quite tasty, I hope we have some left before we go.

Ingredients

• 1/3 cup sesame seeds
• 1/2 cup melted coconut oil
• 1/2 cup nut butter (peanut, almond, cashew etc.)
• 1/3 cup honey
• 1 teaspoon gluten free vanilla
• 2 cups rice cereal
• 1/4 cup chia seeds
• 1/3 cup shredded coconut
• 1/4 cup dark chocolate chips (optional)

Directions

1. Grease a 9 x 9 dish and set aside
2. In a small pan lightly toast sesame seeds by heating them and stirring frequently for 3-4 minutes.
3. Combine, oil, nut butter, honey and vanilla.
4. In a large bowl combine sesame seeds, rice cereal, coconut and chia seeds.
5. Pour oil mixture over cereal mixture and stir to fully coat and combine.
6. Pour into prepared dish and set in fridge for a couple hours until firm.
7. Cut into bars and store in a sealed container in the fridge.  They will melt if kept in warm air too long.

Read More →

Quinoa Brownies (Dairy, Gluten/Grain and Refined Sugar Free)

These brownies have a cake like texture.  I didn't make mine too sweet but they have a wonderful flavour.  Do make sure you have soaked your quinoa for a few minutes and then rinse to get the bitter saponin coating off.  Why not enjoy a little more protein and energy from your dessert.

Ingredients

• 1/3 cup grapeseed oil
• 1/2 cup maple syrup, honey or agave 
• 1/4 cup palm or coconut sugar (or more if you prefer sweeter)
• 5-7 drops liquid stevia
• 1 teaspoon gluten free vanilla
• 3 eggs
• 1/3 cup + 2 tablespoons coconut flour
• 1 tablespoon psyllium husk
• 1 cup cooked quinoa
• 1/4 cup + 1 tablespoon cocoa
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup gluten/dairy free chocolate chips (optional)

Directions

1. Preheat oven to 350 F and grease an 8 x 8 oven safe dish.
2. Combine all ingredients (except chocolate chips) into a blender and puree until smooth.  Stir in chocolate chips if desired. 
3. Pour into prepared dish.
4. Bake 35-45 minutes or until inserted toothpick comes out clean.

Read More →

Gluten Free Multigrain Banana Bread (Dairy, Gluten and Refined Sugar Free)

Do you ever look into your freezer and see a whole lot of frozen ripe bananas?  I have made this loaf twice this week trying to get use some of those bananas. This banana bread has great flavour and awesome texture, it does not last long. Hope you enjoy it as much as we do!

Ingredients

• 1/3 cup buckwheat flour
• 1/2 cup chickpea flour
• 1/2 cup teff flour
• 1/2 cup tapioca starch
• 1 tablespoon coconut flour
• 1 tablespoon baking powder
• 1 tablespoon psyllium husk
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/3 cup grapeseed oil
• 1 egg
• 1 teaspoon gluten free vanilla
• 1/3 cup honey or other natural sweetener
• 3 drops liquid stevia
• 3 ripe bananas

Directions

1. Preheat to oven to 350 F and grease a loaf pan.
2. Combine all dry ingredients in a mixing bowl.
3. In a smaller bowl combine all wet ingredients including the banana.
4. Add banana mixture to flour mixture and stir just till combined.
5. Pour batter into loaf pan and let sit for 5 minutes.
6. Bake in preheated oven for 45-50 minutes or until inserted toothpick comes out clean.

Read More →

Almond Rounds (Dairy, Gluten/Grain, and Refined Sugar Free)

I hope everyone has had a healthy, happy start to 2014.  I enjoyed taking some time off of my blog and spend even more time with my family.

This recipe is a creation based on a dessert my mom used to make.  Mom usually made her almond rounds with a bit of jam in the center which tasted and looked great.  This recipe doesn't use any grains as her original recipe required, nonetheless they taste great.

 Ingredients

• 2 cups ground almonds
• 2 tablespoons coconut flour
• 3/4 cup palm or coconut sugar
• 1/2 teaspoon baking soda
• 1/4 cup coconut oil
• 1 1/2 teaspoon gluten free almond extract
• 1/3 cup unsweetened almond milk
• 2 eggs
• 1 teaspoon apple cider vinegar

Topping Options

• raspberry jam (I used Le Fruit by Natur-A.Vogel or Crofters) 
• whole blanched almonds

Directions

1. Preheat oven to 350 F and prepare mini muffin pan.
2. Combine all ingredients (except topping) until well blended.
3. Scoop batter into prepared muffin pan.
4. Bake for 15-17 minutes or until slightly brown on top.
5. Store in airtight container in the fridge.

Read More →

Monster Oatmeal Cookies (Dairy, Gluten with Egg Free Option)

My mom used to make these when we were kids.  They were always a hit, who doesn't like peanut butter and chocolate?  I don't often make cookies from oats as I do find them hard to digest.  If you have a severe gluten intolerance oats are often difficult on the digestive tract.  Today's advent calender activity was to make something for your neighbour.  I made a few adaptations to my mother's recipe and thought I would share it.  I would like to try this with a combination of ground almonds.

Ingredients (makes 24 cookies)

• 1/4 cup melted coconut oil or earth balance
• 1 cup peanut or sunflower butter
• 1/4 cup ground flax seeds soaked in 1/2 cup water for 5 minutes or 2 eggs
• 3/4 cup coconut or palm sugar
• 1 teaspoon gluten free vanilla
• 3 1/2 cups gluten free rolled oats
• 1/2 teaspoon baking soda
• 3/4 cup dark chocolate chips (optional)
• dye free candies for decoration (optional)

Directions

1. Preheat oven to 350 F.
2. Warm peanut butter and butter.
3. In a mixing bowl add peanut butter mixture, flax seeds, palm sugar, vanilla, oats, baking soda and chocolate chips.  
4. Spoon cookie dough onto cookie sheet.  Add candies for decoration if desired.
5. Bake 10-12 minutes and cool on a wire rack. 

Read More →

Dutch Poffertjes (Dairy, Gluten and Refined Sugar Free)

Our oldest daughter just finished a family tree project for school.  Throughout her planning, we had a lot of conversations about our heritage.  My husband's family is Canadian with a few generations back coming from England.  I was born in the Netherlands, so oldest has figured out she is half Canadian and half Dutch. My youngest for some reason has told us she is French.  We are not quite sure how that works, but she is convinced of this.  Not sure if that is from Quebec or France ;)

Having all of my extended relatives still in the Netherlands we have gone for several visits.  A few years ago, we took the girls and for the first time our oldest experienced "poffertjes." She enjoyed them at a restaurant associated with a local castle so ever since then, we call them princess poffertjes.  For those who are unfamiliar, poffertjes are simply little pancakes, traditionally made with yeast and fried in a special pan.  My mother and sister have both since purchased a cast iron poffertje pan which they are willing to share. Poffertjes are traditionally served with powdered sugar and syrup.  Since we are part Canadian, we use pure maple syrup ;)

Ingredients

• 1/3 cup buckwheat flour
• 1/4 chickpea flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon gluten free vanilla
• 3 eggs separated
• 3/4 cup non dairy milk
• 1/2 tablespoon apple cider vinegar
• 1/2 tablespoon grapeseed oil, extra for frying
• 5 drops liquid stevia

Directions

1. In a separate bowl, beat egg whites until stiff peaks form.
2. If using a cast iron pan, turn it onto a medium heat so it will be ready for the prepared batter.
3. In a one cup bowl add milk and apple cider vinegar.
4. In a medium size bowl combine buckwheat flour, chickpea flour, starch, sea salt, baking soda, baking and baking powder.
5. Add eggs, milk, oil and stevia stirring to fully combine.
6. Gently fold in egg whites into the rest of the batter.
7. Spoon or use a squeeze bottle to pour batter into prepared poffertje pan.

Read More →

Benefits of Raw Chocolate and a Raw Cherry Chocolate Kale Smoothie (Dairy, Gluten,Grain and Sugar Free)

Chocolate has amazing health benefits.  Unfortunately most of these benefits only come from raw chocolate or cocao.  Cacao is very high in iron and magnesium. Magnesium is essential in bone growth, blood pressure as well as relieving depression and migraines. Magnesium can also relieve menstrual symptoms, so isn't interesting that women often crave chocolate during their cycle? Raw cocao is one of the highest sources of antioxidants, higher than blueberries and green vegetables.  Cocoa powder, found in most store bought chocolate bars, has been roasted at a high temperature, thus killing most beneficial enzymes.  Raw cocao is made by cold-pressing raw cocoa beans, therefore keeping the enzymes alive.  So, go ahead have your raw chocolate and eat it too.

One of our favourite ways to enjoy cocao is in a smoothie.  This recipe, in particular is a favourite with the combination of cherries and chocolate.

Ingredients

• 1 banana
• 2 handfuls kale or spinach
• 1/2 avocado
• 3/4 cup cherries
• 1 1/2 tablespoons cocao
• 1 capsule probiotics (optional)
• 3/4 cup water 
• 3 drops liquid stevia (optional)

Directions

1. Place all ingredients in a blender and puree until smooth.
2. Serve immediately.

Read More →

Pumpkin Mousse or Custard (Dairy, Egg, Gluten/Grain and Refined Sugar Free)

Custard and mousse are some of my favourite desserts.  This one was a hit with the whole family.  We had one serving as a breakfast and another for a dessert.  I am looking forward to trying this with some other flavours as well.

Ingredients (makes 8 single servings)

• 2 cups cooked and pureed pumpkin
• 1 3/4 cups coconut milk
• 1/3 cup pure maple syrup (or more if you prefer a sweeter dessert)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon gluten free vanilla 
• 1 tablespoon gelatin powder
• 1/4 cup warm water

Directions

1. In a medium pot heat pumpkin, milk, syrup, cinnamon, nutmeg and allspice.  Cook until hot but not boiling stirring frequently.  Use a blender if needed to ensure mixture is very smooth.  Remove from stove before continuing with step #3.
2. Add gelatin to warm water and stir to fully combine.
3. Add gelatin to pumpkin mixture and whisk together until fully combined.
4. Pour into single serve bowls (ramekins) and chill for 4 hours or longer, until set.

Read More →

Apple Chips in the Dehydrator

I had to figure out a away to use up some left over apples.  This was definitely a good way to use them up and enjoy them n a different way.  I do like using the dehydrator as it keeps the food raw.  I imagine you could do these in the oven but I am not sure at what heat or for how long.  Do let me know if you have a recipe as I will add it to this post.

Ingredients

• Your favourite apples cored and peeled if you prefer (I didn't peel mine)
• Cinnamon
• Palm sugar (optional)

Directions

1. Slice apples to approximately 1/8 inch thickness.
2. Place apple slices in a bowl and shake on desired about of cinnamon and sugar, stirring to coat.
3. Line apple slices onto dehydrator sheets ensuring they are not covering each other.
4. Dehydrate at 110 F for 10-12 hours.
5. Store in a air tight container.

Read More →

No Bake Chocolate Bars (Dairy, Gluten, Grain, Nut, Refined Sugar and Egg Free)

I always love a good chocolaty treat.  Instead of using nuts I put in some seeds instead so they will be school safe.  I prefer to keep these in the fridge to they stay nice and hard.  These make a great snack as they also provide some protein for energy.

 Ingredients

• 1/2 cup honey or agave if vegan
• 1/3 cup coconut oil
• 1/4 cup raw cocao or cocoa
• 1 teaspoon gluten free vanilla
• 1/4 teaspoon sea salt
• 1 cup shredded coconut
• 1/3 cup pumpkin seeds
• 1/3 cup sunflower seeds
• 1/4 cup ground flax seeds

Directions

1. Grease a 8x8 dish
2. In a medium size sauce pan add oil, honey and cocoa.
3. Bring to a boil while stirring frequently.  Allow sauce to boil for one minute.
4. Remove from heat.  Add all remaining ingredients.
5. Pour into greased dish.  Allow to cool on counter and them place in fridge to harden.
6. Cut into squares and store in a closed container in fridge or freezer.

Read More →

Maple Cinnamon Roasted Pumpkin Seeds (Dairy, Gluten/Grain and Refined Sugar Free)

My father in law was over on the weekend and started carving a pumpkin with the girls.  Needless to say they were thrilled.  While creating their masterpiece, they graciously separated the seeds for roasting.  I wasn't in the mood for the typical salted variety, so I created a new flavour.  This one was a hit, we have already made two more batches.

Ingredients

• pumpkin seeds from one pumpkin (approximately 1 1/2 cups)
• 1/2 tablespoon grapeseed or melted coconut oil
• 1 teaspoon cinnamon or more depending on taste
• 1/2 teaspoon gluten free vanilla
• 1/2 tablespoon pure maple syrup or more depending on taste

Directions

1. Preheat oven to 300 F.
2. Line a cookie sheet with parchment paper.
3. Rinse pumpkin seeds.
4. In a medium size pot, cover seeds with water.  Bring to a boil then simmer 10 minutes.  Drain.
5. In a medium bowl add pumpkin seeds, oil, cinnamon, vanilla and maple syrup.
6. Spread onto baking sheet.
7. Bake in over for 15 minutes, stir and bake for another 15 minutes or until dry.
8. You may need to break a few chunks apart.
9. Store in an airtight container if you don't manage to eat them all in one sitting.

one of the pumpkins my husband made with the girls

Read More →

Egg Free Lemon Macaroons (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I know again...another recipe with coconut.  Honestly, I just love coconut's flavour and its health benefits simply an added bonus.  You can't go wrong with a food that helps balance your digestive tract and boosts your immune system.  Did you know coconut can fight against many illnesses such as giardia, urinary tract infections, lice and other parasites?  Coconut oil is also medium chain fat so instead of storing up as fat in the body it creates energy instead.  So all this being said, I will keep making coconut recipes.  This one was a real hit with the girls and I am happy it is school safe as well.

Ingredients

• 2 cups coconut
• 1 tablespoon coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 cup coconut oil
• 1 zested lemon
• juice from 1/2 a lemon
• 1/2 cup honey or maple syrup if vegan
• 1/2 teapoon vanilla
• 1 tablespoon water

Directions

1. Preheat oven to 350 F.
2. Combine all ingredients, stirring well to ensure they are fully blended.
3. Roll (squeeze) into balls and place onto cookie sheet. (You may want to wet your hands to keep them sticking together well.)
4. Bake for 11-12 minutes.

Read More →

Grain Free Apple Fritters (Dairy, Gluten/Grain and Refined Sugar Free)

This summer we went camping with friends and one of the dads made some hot apple fritters over the fire. They were so delicious and a real hit, especially with the kids.  I was reminded of this treat when I noticed some of my apples getting softer.  This is the recipe I came up with and am quite happy with it.  Served with some pure maple syrup, this was a real treat and one I will be making more often.

Ingredients (make approximately 10-12 fritters)

• 1/2 cup ground almond meal
• 1/4 cup buckwheat flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon ground flax seed or psyllium husk
• 1 egg
• 1 teaspoon gluten free vanilla
• 1 tablespoon pure maple syrup (or more depending on desired sweetness)
• 1 teaspoon apple cider vinegar
• 1/4 cup non dairy milk
• oil for frying (I used coconut about 1/4 cup in a medium cast iron pan)
• peeled and cored apples and sliced into 1/3 inch slices (approx. 2 apples)

Directions

1. Combine almond meal, buckwheat flour and tapioca starch, salt, baking soda and flax seeds in a medium size bowl.
2. In another small bowl beat the egg, vanilla, maple syrup, apple cider vinegar and milk.
3. Add egg mixture to the flour bowl and stir to fully combine.
4. Heat oil in pan until ready for frying.
5. Coat apple slices in batter.
6. Using a medium to low heat placed coated slices into pan.  Don't put more than two slices in at a time as it will cool the oil.  Fry for 2 minutes on each side.
7. Serve immediately.

Read More →

Cranberry Almond Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I tend to only think about cranberries when pairing them with turkey in a sauce, however these little fruits are quite delicious and a powerful form of antioxidants.  I really enjoy the combination of cranberry and almond in these muffins.  I didn't make these very sweet so if you prefer a sweeter muffin you may want to increase the sweetener.

Ingredients (makes 10-12 muffins)

• 1 cup ground almonds/almond flour
• 1/4 cup coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 eggs
• 1 teaspoon gluten free almond extract
• 1/4 cup water 
• 1/3 cup honey or other natural sweetener
• 3-5 drops liquid stevia
• 1/3 cup grapeseed oil
• 1/3 cup fresh cranberries

Directions

1. Preheat oven to 325 F and prepare muffin pan.
2. In a mixing bowl combine eggs, vanilla, oil, water, stevia and honey.
3. In a separate bowl, combine almond flour, coconut flour, psyllium husk, sea salt and baking soda.
4. Add flour bowl to egg mixture stir just until blended. Fold in cranberries to the mixture or scoop batter into muffin pan and then add the cranberries on top.
5. Bake 20-25 minutes or until inserted toothpick comes out clean.

Read More →

Coconut Banana Quinoa Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

What to do with overripe bananas?  If you are like me, you end up putting them in your freezer to use in baking...someday.  If you are even more like me, you will get an army of frozen overripe bananas in your freezer.  Here is a solution, and one without grains or starches.  I love this recipe as it has tonnes of protein, giving your body lots of energy for the day.  These muffins make a great snack (even safe for school) or a great breakfast.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup cooked quinoa (just under a 1/4 cup uncooked quinoa)
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon (optional)
• 5 eggs
• 1/4 cup coconut oil
• 3/4 cup maple syrup
• 1 teaspoon gluten free vanilla
• 3 ripe bananas (mashed)

Directions

1. Preheat oven to 350 F and prepare muffins pan.
2. In a blender or using an immersion blender combine all ingredients and puree until smooth.
3. Pour into prepared muffin pans about 3/4 full.
4. Bake for 20-25 minutes or until inserted toothpick comes out clean.
5. Store in airtight container in the fridge.

Read More →

Fruit Gelatin or Homemade "Jello" (Dye and Refined Sugar Free)

I have been loving making homemade gelatin snacks for the girls.  Gelatin is packed with protein and is great for your overall gut health.  Making your own gelatin snack can also ensure you are not consuming harmful food dyes or loads of refined sugar.

Ingredients (serves 4)

• 4 tablespoons gelatin
• 1/2 cup pure fruit juice that has been heated just to a boil
• 1 1/2 cups pure cold fruit juice
• 1 teaspoon lemon juice
• 3-5 drops liquid stevia

Directions

1. Heat 1/2 cup juice just until it boils.
2. Stir in gelatin and whisk until dissolved.
3. Add cold juice and stir to combine.
4. Add to glass containers and place in fridge to set.

Read More →