Category Archives: gluten free

Thursday, February 16, 2012

Chicken Cabbage Soup (SCD friendly recipe)

Oh boy I love cabbage – especially in soup! Have you tried it in soup?  It’s a must.  I used a special broth in this recipe (made from leftover vegetable pulp from a vegetable drink) and wow what a burst of flavor.  Any broth would be great – or even water.  Whatever you have on hand.   
Ingredients 
-1/2 yellow onion, small chop
-3 tablespoons oil
-1/2 teaspoon salt
-4 carrots, peeled and chopped
-4 celery stalks, chopped
-3 cloves garlic, chopped
-3 cups green cabbage, shredded
-2 1/2 cups mushrooms, chopped 
-1 bay leaf 
-2 cooked chicken breasts (I use up leftovers)
-4 cups broth + 2 cups filtered water (add more if needed, just make sure you cover the ingredients) 
-A few turns of the pepper grinder 

How To
1.  Add oil to pot and saute onions with salt until translucent.  Add garlic and saute for about 30 seconds.
2.  Add mushrooms, carrots celery and cabbage, saute until veggies start to wilt.
3.  Add chicken and mix well.
4.  Add broth, water, bay leaf and pepper.
5.  Bring to a boil and turn down to a simmer and cook uncovered until vegetables are soft.
6. Remove bay leaf, check for seasoning, and serve .

Shared on: Pennywise Platter, Miz Helen’s Country Cottage,  Lunch Box Love Fridays, Freaky Friday, Fresh Bites Fridays & Sunday Night Soup Night, Gluten-Free Wednesdays

Posted by Amber at 8:54 pm

Labels: ACD, dairy free, gluten free, soups.

9 Comments

  • Tessa Domestic Diva February 17, 2012 at 7:33 pm

    this looks warm and comforting…i could go for a steaming bowl right now! How is the pineapple recipe coming?! Tropical flavors…that could be fun…my creative juices are instantly churning….!!

    Reply
  • Amber February 17, 2012 at 10:34 pm

    Hi Tessa,

    Thanks. Crazy, but it’s like spring here, super warm and not really the winter weather screaming soups, but I’m enjoying this gorgeous, healing sun nonetheless!! :-)

    Sending over pineapple recipe via email…

    Reply
  • Laura February 17, 2012 at 11:19 pm

    This soup looks delicious Amber. I have never put cabbage in soup before–time to change that! There is something so soothing about chicken with veggies in a hearty soup.

    Reply
  • Amber February 17, 2012 at 11:53 pm

    Thanks Laura!

    I do believe that I love cabbage like some love kale. I eat cabbage nearly every day. I saute it will leeks, garlic, and salt and use it on sandwiches, as a side, mixed in pasta, etc. So good – I just love the flavor. And It’s super yummy in soup! Let me know how you like it.

    Making your pea & mint soup tonight!

    Hugs,
    –Amber

    Reply
  • Debbie @ Easy Natural Food February 18, 2012 at 6:17 am

    This looks wonderful! I don’t usually put cabbage in soup, but this makes me want to try it :)
    I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
    http://www.easynaturalfood.com

    I hope to see you there:)
    Debbie

    Reply
  • Amber February 19, 2012 at 12:04 am

    Hi There Debbie,

    Well if you ever get around to trying it, please let me know what you think about cabbage in soup. I adore it.

    Thanks for the invitation to your blog carnival. I would love to share my recipe. See you Sunday.

    Be Well,
    –Amber

    Reply
  • Miz Helen February 20, 2012 at 3:21 pm

    Hi Amber,
    This is an awesome bowl of soup, it looks delicious!
    Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply
  • Debbie @ Easy Natural Food February 22, 2012 at 11:34 pm

    Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
    PS: I’ll definitely report back on the cabbage in the soup thing!

    Reply
  • Linda February 29, 2012 at 1:20 am

    This looks delicious. I know a couple of people on the SCD and it’s not easy. I’ll pass this along. Thanks for participating in Gluten-Free Wednesdays.

    Reply

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Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Just a little Valentine’s Day surprise for my sweethearts.  

Grain free vegan double chocolate cookies
-1 cup whole raw hazelnuts
-1/3 cup whole raw almonds
-1/4 cup coconut flour
-1/4 cup raw organic cacao
-1/3 cup coconut sugar  
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-7 dried medjool dates (pitted and soaked in filtered water for 1 -2 hours)
-1/3 cup coconut oil, melted 
-1/2 teaspoon vanilla 
-1 tablespoon water 
How To
Preheat oven to 375
1.  In food processor with s-blade, grind hazelnuts until coarse.
2.  Add almonds and blend until nuts release just a bit of oil.
3.  Add coconut flour and coconut sugar, pulse, pulse, pulse.  Add cacao, pulse, pulse, pulse.
4.  Add baking soda and salt, pulse, pulse, pulse.
(the dry mixture should feel like a fine flour).
5.  Transfer dry ingredients to a bowl.  Clean out food processor.
6.  In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated. 
7.  Add wet ingredients to dry and mix (with hands).  
8.  Roll out dough on non stick surface about 1/2 inch thick – make sure they aren’t too thin.  Make cutouts.  Transfer to nonstick baking surface and bake for 10 – 12 minutes – or so, check at 10 minutes.  Cookies will firm as they cool.   
9.  When cool, top cookies with melted chocolate.  I use this chocolate bar (extreme dark chocolate 88%).  It’s cane-sugar free (sweetened only with filtered date sugar) and dairy free.  It does contain soy lecithin.  
Pink Shredded Coconut 
–Shredded Coconut 
-Natural food coloring, I use this brand 

How To
1.  Add 1/2 cup shredded coconut to a jar.  
2.  Add a few drops of red coloring.  
3.  Cover lid and shake until well incorporated.  

Pink Peppermint Vegan Ice Cream  
-1 can coconut milk (I really love this brand for ice cream, also a BPA free can)
-1/2 teaspoon vanilla 
-1/4 cup coconut sugar 
-1 1/4 teaspoons peppermint extract 
-Red natural food coloring (to preferred pink color)

How To

1.  Add coconut milk, vanilla, peppermint, coconut sugar, and coloring to blender and blend until incorporated, add to ice cream maker.
2.  Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
3.  Remove from freezer about 20 minutes before serving. 

Shared on: Slightly Indulgent Tuesdays,  Traditional Tuesdays, Fat Tuesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage,  Lunch Box Love Fridays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays & Recipe Lion

Posted by Amber at 8:51 am

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, ice cream.

18 Comments

  • gfe--gluten free easily February 14, 2012 at 8:08 pm

    Totally amazing looking! If you were nearby we could swap Valentine’s Day treats … wanna heart-shaped Sweet Potato Biscuit? 😉

    Happy Valentine’s Day, Amber! xo,
    Shirley

    Reply
    • Amber February 14, 2012 at 9:19 pm

      Hi There Shirley,

      Um, yes please! I just checked out these awesome sweet potato biscuits. Love the ingredients. So creative. I will for sure be making these soon, as we eat sweet potatoes once or twice per week.

      You have a wonderful Valentine’s Day Shirley.

      Hugs to you,
      –Amber

      Reply
  • Matt @ RecipeLion February 14, 2012 at 8:08 pm

    This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

    Reply
    • Amber February 14, 2012 at 9:21 pm

      Thank you for the invite. I’ll hop on over there and check it out.

      Reply
  • Laura February 14, 2012 at 9:18 pm

    Brilliant Amber! What a healthy dessert. I love the pink color and that this ice cream sandwich is not only gluten-free, but dairy-free and grain-free too. Happy Valentine’s Day!

    Reply
  • Amber February 14, 2012 at 9:20 pm

    Thanks Laura!

    Happy Valentine’s Day to you too!

    Hugs,
    –Amber

    Reply
  • [email protected] February 15, 2012 at 12:57 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-february-14-2012/

    Reply
  • melanie February 15, 2012 at 1:49 pm

    Wow! Chocolate and peppermint are one of my fave combos! These look stunning and perfect for v-day or any day really :)

    Reply
    • Amber February 15, 2012 at 9:04 pm

      Hi Melanie,

      Can’t agree more about the peppermint/chocolate combo! You just can’t beat it.

      Thanks for stopping by today.

      Be Well,
      –Amber

      Reply
  • Vicky February 16, 2012 at 12:42 am

    These are so sweet! Love the peppermint and chocolate combination!

    Reply
    • Amber February 16, 2012 at 1:24 am

      Thanks Vicki! I’ve been enjoying the ice cream on its own this week. Just love that peppermint. 😉

      Hugs,
      -Amber

      Reply
  • fartygirl February 17, 2012 at 7:21 pm

    Kickass recipe! These look so delicious! I think my favorite thing is the minimal easy ingredients. Everybody’s got that in their kitchen. I love when I find a recipe online that I could make right away! :-)

    Reply
  • Amber February 17, 2012 at 10:45 pm

    Farygirl! Hey lady. Good to hear from you.

    Thanks! I have to say, this turned out well and I’m not a huge chocolate fan, but I liked these cookies and the peppermint was, well, who doesn’t LOVE peppermint!

    I need to see what’s been going on over in Fartygirl land…

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks February 18, 2012 at 1:36 am

    Ummmm… yum!! These look fantastic! And it doesn’t get any better than peppermint & chocolate either!

    Reply
    • Amber April 25, 2012 at 3:49 am

      Thanks Leslie! I so agree!

      Reply
  • Miz Helen February 20, 2012 at 3:17 pm

    Hi Amber,
    This is an awesome Ice Cream Sandwich and a lovely presentation! Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply
  • Lauren August 3, 2013 at 6:17 pm

    Oh my gosh Amber, these look awesome! I just came over from Shirley’s round-up and am now itching to run to the kitchen and make these. Yum! I love the peppermint addition as well. Chocolate and mint is my absolute favorite combo. 😀

    Reply
  • 100 Gluten-Free Valentine's Day Desserts! | All Gluten-Free Desserts...All the Time May 18, 2015 at 9:29 pm

    […] Pink Peppermint Ice Cream Sandwiches from The Tasty Alternative ~ gluten free, grain free, dairy free, egg free, refined sugar free, […]

    Reply

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Tuesday, February 7, 2012

Roasted Beets, Cabbage and Green Apples (a SCD friendly recipe)

I am a big fan of roasting…anything.  I love to roast like some love to bake.  Peeling and chopping is oddly soothing to me.  And much like your seasoned baker, I find great satisfaction upon seeing the final product.  The transformation is more about the flavor than the look really, but what a grand transformation it is.  Have you ever tried a roasted beet?  It’s a beautiful thing, and not just the color I’m talking about here, oh that flavor.  And cabbage?  Delicious!  This dish was inspired by Valentine’s Day.  I call this an “any-time” dish.  I ate it for lunch, as a main dish, and a side dish and yes, a few eggs made this a great breakfast.  What a fun and healthy way to get a splash of vibrant red on the ever popular lovers Holiday (oh, and be sure to wear a nice big apron to cover your pretty clothes – beets are wonderful but so unforgiving).

Ingredients 
– 1 lb red beets, chopped (about 5)
– 11 oz green cabbage, sliced  (3/4 of small head of cabbage)
– 3 1/2 lbs of Granny Smith apples, chopped (3 extra large)
– 3 tablespoons oil (I use grapeseed)
– 1/2 teaspoon salt
– 1 teaspoon garlic granules

How To
Preheat oven to 375
1.  Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice (I use a 4 QT glass Pyrex).
2.  Mix well
3.  Roast for 35 minutes 
4.  Mix and serve 
*
  Ready for the oven.  
Just love that beautiful color! 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays,  Traditional Tuesdays, Fat Tuesdays, Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage,  Lunch Box Love Fridays, , Wellness Weekend, Allergy-Friendly Friday, Freaky Friday,  & Fresh Bites Fridays
Posted by Amber at 5:25 am

Labels: ACD, dairy free, gluten free, main dish, SCD, sides, vegetarian.

10 Comments

  • Laura February 7, 2012 at 8:06 pm

    This looks absolutely delicious Amber! I have never combined beets with cabbage before. The flavors must pair perfectly together, especially when roasted. I love that you had this for breakfast with eggs–now that is a healthy breakfast I must try!

    Reply
  • Vicky February 7, 2012 at 11:57 pm

    Looks wonderful! I love roasted apples and combined with beets – yummy sweetness! I’ve never roasted cabbage though, will definitely try this!

    Reply
  • Erin Slocum February 8, 2012 at 2:55 pm

    This looks good. Will have to try and see if I can get my hubby to eat it, lol, he’s not a cabbage person. New follower from allergy free Wednesdays. Would love to have you follow back.

    http://www.forhimandmyfamily.blogspot.com

    Reply
    • Amber February 12, 2012 at 5:56 pm

      Hi There Erin,

      Thanks for being a part of Allergy-Free Wednesdays! Great to have you.

      Be Well,
      –Amber

      Reply
  • Gluten Free & Loving It February 8, 2012 at 11:53 pm

    How pretty that is! I’ve tried something like it in a slow cooker but I think I would like it better roasted. Roasted beets are wonderful!

    Reply
    • Amber February 12, 2012 at 5:58 pm

      Oh yes, I think roasting imparts a fantastic flavor. And it’s a quick roast (about 35 minutes). So delicious!

      Be Well,
      –Amber

      Reply
  • Miz Helen February 13, 2012 at 3:39 pm

    Hi Amber,
    This is a fabulous vegetable dish. I just love the combination of the Roasted Beets and Cabbage with the Apples, I can almost taste it! Hope you have a wonderful week and Special Valentine’s Day. Thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Candice May 10, 2012 at 2:16 pm

    I was SO excited to find my two favorite vegetables, beets and cabbage, in the same (gluten free) dish!

    I actually loved this recipe so much that I included it in a spring inspired gluten free recipe round-up. Thank you for crafting such an allergy-friendly (delicious) recipe! http://bit.ly/ILMDgS

    Candice

    Reply
  • Miss TerryM October 29, 2014 at 5:04 pm

    This was delicious! We’ve been inundated with cabbage and beets in our farm share and what a great way to use some of it up. I sprinkled some feta cheese on top, too. Definitely in the ‘keeper’ section!

    Reply
    • Amber November 16, 2014 at 10:00 am

      Yeah! Thank you for checking back and sharing how you liked the recipe. That is so great. :-)

      Reply

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Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies (grain free, dairy free, cane-sugar free)

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
 Ingredients 
-1 cup whole raw hazelnuts*
-1/3 cup whole raw almonds*
-1/4 cup coconut flour
-1/4 cup raw organic cacao
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
-1/4 cup coconut oil, melted 
-1/2 teaspoon vanilla 
-3 or 4 tablespoons honey 
How To
Preheat oven to 375
1.  In food processor with s-blade, grind hazelnuts until coarse.
2.  Add almonds and blend until nuts release just a bit of oil.
3.  Add coconut flour, pulse.  Add cacao, pulse.
4.  Add baking soda and salt, pulse, pulse, pulse.
(the dry mixture should feel like a fine flour).
5.  Transfer dry ingredients to a bowl.  Clean out food processor.
6.  In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated. 
7.  Add wet ingredients to dry and mix.  
8.  Form small balls and press down into cookie shape
9.  Bake for 12 minutes.  
10.  When cool, top cookies with melted chocolate.  I use this chocolate bar (extreme dark chocolate 88%).  It’s cane-sugar free (sweetened only with filtered date sugar) and dairy free.  It does contain soy lecithin.  

Notes
*Soak and dehydrate nuts for optimal digestion 
Shared on: Slightly Indulgent Tuesdays,  Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Fat Tuesdays, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Allergy Free Wednesdays, Whole Food Wednesdays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays, & Superfood Sunday
Posted by Amber at 1:37 am

Labels: cookies, dairy free, dessert, egg free, gluten free, grain free, xanthan gum free.

34 Comments

  • Tessa Domestic Diva January 31, 2012 at 8:06 pm

    Oo! I Can’t WAIT to make these! pinned it!

    Reply
    • Amber January 31, 2012 at 8:17 pm

      Thanks Tessa! :-)

      Reply
  • Vicky January 31, 2012 at 8:14 pm

    Wow! Wow AND Wow! I’m speechless Amber, these look AMAZING!

    Reply
    • Amber January 31, 2012 at 8:55 pm

      Hi Vicky,

      Is it bad that I’ve already had 5 today? I honestly don’t crave chocolate very often, so when I do it’s on like Donkey Kong. I need to make another batch for my husband tonight. He will be sad boy if I eat all his beloved chocolate. :-)

      Hugs,
      –Amber

      Reply
    • Vicky February 1, 2012 at 12:36 am

      It’s not bad unless you’re on the SCD! We’ve got chocolate chip muffins in the oven at the moment and it’s midnight! These look so good I’d give them a medal for the most healthiest & yummiest chocolate cookies I’ve ever seen!

      Reply
    • Amber February 1, 2012 at 12:57 am

      Wow, you’re too kind Vicky. Your muffins sounds yummy – hope to see that recipe soon.

      Not on the SCD yet. Getting there. My goal is to start soon, but I’m still working on my weekly recipes and still processing this big change. I don’t want to be 5 days in just to cave in. So, working on putting together a really solid 2 week SDC menu plan! I’ll be sharing that soon too.

      Hugs,
      –Amber

      Reply
  • Laura January 31, 2012 at 8:18 pm

    Umm…yes please! When can I come over and eat an entire batch of these?! I’ll eat these any day with a glass of homemade almond milk :)

    Reply
    • Amber January 31, 2012 at 8:58 pm

      You read my mind with the almond milk! Door is always open my friend. Oh, and don’t forget some strawberries for the milk so we can really party! 😉

      Hugs,
      –Amber

      Reply
  • Vicky January 31, 2012 at 8:25 pm

    Hazelnuts add a lovely flavour! Funny I picked a packet up today and put them down again! I guess tomorrow I may go and buy them!

    Reply
    • Amber January 31, 2012 at 9:00 pm

      Thanks Vicky! :-)

      Reply
  • gfe--gluten free easily January 31, 2012 at 8:33 pm

    Boy, do I wish I had all the ingredients to make these, Amber! They look AWESOME! Might have to improvise. Question for you … why do you have to clean out the food processor after processing dry ingredients if you are going to add the dry and the wet together anyway? Curious.

    xo,
    Shirley

    Reply
    • Amber January 31, 2012 at 8:55 pm

      Hi There Shirley,

      Good question. You don’t have to clean it out I guess, but I did so I wanted to add that in the steps. I didn’t want any extra flour in the processor when I mixed the wet ingredients. The wet ingredients are more pasty than wet, so just keeping things very precise. I just gave it a wipe clean. But, I’m sure you can go either way. I’m just anal about things sometimes. :-)

      Hugs,
      –Amber

      Reply
  • Jen January 31, 2012 at 8:49 pm

    DROOLING! This recipe is getting saved! :)

    Reply
    • Amber January 31, 2012 at 9:00 pm

      I thought these might catch your attention Jen! :-)

      Hugs,
      –Amber

      Reply
  • [email protected] February 1, 2012 at 1:48 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-31-2012/

    Reply
  • Pat's Pink Apron February 2, 2012 at 6:18 pm

    Those look amazing and sound delicious! Pat

    Reply
    • Amber February 2, 2012 at 6:59 pm

      Thanks Pat!

      Have a great day.

      Best,
      –Amber

      Reply
  • Laureen @ Fox in the Kitchen February 3, 2012 at 7:49 am

    Wow, these look so good and it feels like forever since I’ve had chocolate. I’m going to have to try these soon!

    Reply
    • Amber February 3, 2012 at 6:02 pm

      Thanks Laureen! We need our chocolate fix once in a while! :-)

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Kirsten @ Mesadevida February 3, 2012 at 4:15 pm

    Oh my goodness, these look amazing, can’t wait to try them! I’m so glad I came upon your site – from the Wheat Free, Meat Free Roundup email I get. I’m not much of a baker so I’m always looking for great recipes to try that fit with my lifestyle. Thank you so much!!

    Reply
    • Amber February 3, 2012 at 6:10 pm

      Hi Kristen,

      Thank you for your lovely comment! I’m right there with you on the baking. I don’t tout myself as a baker, nor do I particular like it, but I love making something that’s fast and delicious. I sort of dread cake making (so I usually just do cupcakes) – for some reason it just feels less arduous. :-)

      Be Well,
      –Amber

      Reply
  • Danielle @ Against All Grain February 4, 2012 at 4:25 am

    Oh my, these look amazing!! Luckily for me, I added back in raw cacao to my SCD diet so I will definitely be trying these!! Desserts are one thing that are seriously lacking from my blog and weekly cooking. That’s why I usually end up cheating, but with these I don’t have to! Yay!

    Ps – Just saw you’re from Davis! We’re in Danville. :)

    Reply
  • Miz Helen February 5, 2012 at 9:16 pm

    Hi Amber,
    These cookies need to be in my cookie jar, yes they do. They look delicious and I can’t wait to try them. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber February 14, 2012 at 11:41 pm

      Hello Miz. Helen,

      Thank you so much!

      Have a great week.

      Hugs.
      –Amber

      Reply
  • Tessa Domestic Diva February 14, 2012 at 11:38 pm

    I KNEW these would be good, and they ARE! I used pecans instead of almonds. I also just did everything in the food processor without separating wet and dry…I had date paste, so it worked well! Now i need to try and not eat the whole batch…..

    Reply
    • Amber March 22, 2012 at 1:13 am

      Thanks my friend! Glad you enjoyed them as much as we do!

      Hugs to you,
      –Amber

      Reply
  • Texanerin March 20, 2012 at 9:11 pm

    These are amazing! I’ve made them twice, once with added chocolate chips and once without. I loved them both ways. :) I’ve also made them with all hazelnuts and liked it that way as well. Thanks for a great grain-free cookie recipe! I’m new to the whole grain-free baking thing but these have been the best cookies so far. I enjoyed them so much that I made a post about them just now. Thanks again. :)

    Reply
    • Amber March 22, 2012 at 1:17 am

      Just saw your post. So great! Your pictures are mouthwatering. So happy you enjoyed the recipe! It’s my husband’s favorite! :-)

      Reply
  • Alana July 6, 2012 at 5:55 am

    Hi are there any substitutions for the coconut flour? A nut flour instead perhaps?

    Reply
    • Amber July 6, 2012 at 6:09 am

      Hi Alana,

      Great question.

      If you can have grains, I would sub 3 tablespoons brown rice flour and 1 tablespoons tapioca starch.

      Coconut flour is very high in fiber and adds a bit of “bulk.”

      If you can’t have grains, I would go with a bean flour, such as garbanzo.

      If you don’t like the idea of that, then you can try using a nut flour, but it must be super fine. You might also have success using cashew butter.

      Please let me know what you use and how it worked. Subs can be tricky, but not impossible. I’m sure other people have the same question.

      Thanks again,
      –Amber

      Reply
  • Jen December 9, 2012 at 3:09 am

    Amber – you’re not helping me lose any weight! STOP IT!! These look amazing. I’m actually drooling at the moment…

    Jen

    Reply
  • allmygutsandsoul December 9, 2012 at 10:26 pm

    These look great! They are egg free as well!? You need a pin button. :)

    Reply
  • Anonymous December 22, 2012 at 2:04 am

    These look great. Though I wonder what how many calories these things have.

    Reply
  • Vegetarian, Gluten-Free Roundup: Mike thought the beets looked good, until he found out they were beets. August 3, 2014 at 6:38 pm

    […] The Tasty Alternative shared Double Chocolate Hazelnut Coconut Cookies […]

    Reply

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Friday, January 27, 2012

Raw Cranapple Sauce

After I made my sweet and savory applesauce for pork chops, I knew a raw sauce was in order.  I had some leftover dried cranberries and thought, hey, this might work.  Yummers!! No sweeteners needed for this one, just a bit of orange juice.  Really delicious, healthy, refreshing…and raw!  

Ingredients
-6 organic red apples of choice, chopped. (3 peeled, 3 with skins) 
-1 cup dried cranberries, soaked in filtered water for about an hour (try to find dried berries with no sugar added or sulfur dioxide) 
-1/4 cup orange juice (I used two small Clementines, but adding orange juice is totally optional…I just happen to love anything tart!) 
How To
1.  In a food processor fitted with the S-blade, blend apples until they start to release some of their juice.
2.  Strain cranberries and add to apples, blend until well incorporated.
3.  Add orange juice and continue blending until desired consistency.  I went with a traditional applesauce texture.  
Shared on: Lunch Box Love Friday, Wellness Weekend, Pennywise Platter Thursdays, Freaky Friday,  Fresh Bites Fridays, & Slightly Indulgent Tuesdays,  Raw Foods Thursday, Friday Foodie Fix, 
Posted by Amber at 10:31 pm

Labels: dairy free, gluten free, raw, sauces, SCD, sugar free.

4 Comments

  • Vicky January 28, 2012 at 2:22 am

    This looks heavenly Amber!

    Reply
    • Amber January 29, 2012 at 2:29 am

      Thanks Vicki!

      Reply
  • Nancy @Real Food, Allergy Free January 28, 2012 at 4:21 am

    I love raw applesauce. I’ve never thought to add cranberries. Sounds delish!

    Reply
    • Amber January 29, 2012 at 2:30 am

      I highly recommend the addition. The cranberries add a fun dimension of flavor!

      Reply

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Tuesday, January 17, 2012

Chocolate Pumpkin Coconut Pudding (dairy free, cane-sugar free)

My daughter is a budding chocoholic like my sweet husband, and nothing makes me happier than creating a healthy, nutrient dense treat for my girl.  I use cacao on occasion in desserts.  Due to this sparing use it’s greeted with treasured delight.  I used what I had on hand today, but you can throw just about anything in chocolate and it will taste…like chocolate!  I made an allergy-friendly version of this pudding (coming soon) for my son who can’t have chocolate, and I have to say it’s mighty tasty.  I actually prefer it over the chocolate, which causes my husband to seriously question my sanity.  I’ll tell ya, my husband and chocolate…get a room!    

Ingredients
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition  

How To
1.  Combine all ingredients in blender, high speed or otherwise
2.  Transfer to glass container and store in refrigerator
3.  Pudding will thicken as it cools

 Check out these links for more chocolate + pumpkin recipes 

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Wellness Weekend, Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Midnight Manic Meatless Mondays, Lunch Box Love Fridays, Freaky Friday
Posted by Amber at 4:58 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, pudding, vegan.

13 Comments

  • HippyMa January 17, 2012 at 11:19 pm

    OMG – this would be great in a Gluten Free Pumpking Trifle!!!! use pumpkin bread, or pumpkin brownie, put a little pumpkin spice in the “cool whip” – So going to try this!!

    Reply
    • Amber January 18, 2012 at 4:13 am

      You’re making me drool all over my keyboard!!!

      Reply
  • Vicky January 17, 2012 at 11:23 pm

    This looks sooo good! What a fantastic dessert.

    Reply
    • Amber January 18, 2012 at 4:14 am

      Hi There Vicki. Thanks so much! Have a great rest of your week.

      Reply
  • [email protected] January 18, 2012 at 12:50 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-17-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

    Reply
  • Laura January 19, 2012 at 7:37 am

    Chocolate and Pumpkin together are AMAZING! I am a big fan of homemade pudding. This recipe is making me hungry!

    Reply
  • Amber January 19, 2012 at 3:15 pm

    Hi Laura,

    Thanks! This recipe is so good…I already made three batches this week! The avocado gives it such a wonderful, creamy texture. :-)

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks January 21, 2012 at 2:26 pm

    Yum! I make a similar chocolate pudding using avocado as well– so fast, so creamy and so good! I look forward to trying your version soon!

    Reply
    • Amber February 16, 2012 at 3:21 am

      Thanks Leslie! So awesome to hide all that nutrition in there…you honestly can’t tell!

      Have a great week.

      –Amber

      Reply
  • Miz Helen January 21, 2012 at 9:58 pm

    Hi Amber,
    If you put chocolate and pumpkin into a pudding for me that is a winner! I just love that combination. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber February 16, 2012 at 3:22 am

      Hello There Miz. Helen,

      Thank you for hosting!
      Looks like the chocolate/pumpkin combo is pretty popular!

      Hugs,
      –Amber

      Reply
  • Kammie @ Sensual Appeal September 22, 2012 at 2:52 pm

    Ahhhh this looks wonderful

    Reply
    • Amber August 23, 2013 at 3:10 am

      Thanks Kimmie! :-)

      Reply

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Wednesday, January 11, 2012

Parfaits with Panache: Persimmon-Cranberry Pudding with Coconut Ginger Granola (vegan, gluten free, cane-sugar free)

There is just something about a creamy pudding (or yogurt) and granola that is deliciously lovely.  It’s the most divine afternoon snack.  When I made my persimmon cranberry pudding (which is a nice yogurt substitute for me) I knew a granola was soon to follow.  It’s like the snappy shoes after the cute dress.  I’m very pleased with this granola recipe.  It’s sweet, but not too sweet, full of protein and fiber.  I make one batch and we are set for the week.  My husband loves it on yogurt, my kids enjoy it on pudding and dairy free ice cream, and this granola makes an outstanding cereal.  
 There are so many variations of granola, endless really, but I have to say I’m hooked on this recipe and hope you enjoy it too!
See here for vegan persimmon cranberry pudding recipe



Ingredients 
dry:
-2 cups certified gluten-free rolled oats (omit and sub more nuts and coconut for grain-free)
-1 cup unsweetened shredded coconut 
-1/2 cup raw almonds
-1/2 cup walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/8 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger 
wet:
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla 
-2 tablespoons oil


How To
Preheat oven to 375
1.  Combine oats and coconut
2.  In food processor (with S-blade), chop up almonds until they are in little bits and then add to oats and coconut
3.  In food processor, chop up walnuts and pumpkin seeds until in small bits, add to mixture.  Add hemp, chia, salt, ginger and cinnamon.
4.  Mix well.
5.  In separate bowl add honey, coconut nectar, oil and vanilla.  Mix well with spatchula (I use a silicone). 
6.  Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.

A note on how to cook the granola:



a.  If you prefer a chewy, soft granola, use this method:
-Spread mixture out on a silicone baking mat (I don’t know how this would turn out on unbleached parchment paper or just a baking sheet, but please let me know if you try).  Okay, so spread it out until it reaches all edges and tap it down a bit.  Place the mat on a baking sheet.   
Bake for 10 minutes.  

It will look something like this:

b.  If you prefer a hard, crunchy granola use this method:

-Spread mixture out on a silicone mat until it reaches all edges and tap it down a bit.  Place the mat on a cookie cooling rack and place directly in the oven.  Bake for 8 minutes.  
It will look something like this:

*

I went a little crazy over the Holidays and made like 10 batches of this granola and gave it as gifts.  I’m pleased to say it was well received by all!

 Shared on: Slightly Indulgent Tuesdays, Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Fat Tuesdays, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Monday Mania, My Meatless Mondays, Mealtime Monday, 
Posted by Amber at 5:09 am

Labels: breakfast, cane sugar free, dairy free, gluten free, snacks.

6 Comments

  • Vicky January 11, 2012 at 10:48 pm

    This is awesome and packaged so beautifully! x

    Reply
    • Amber January 11, 2012 at 11:41 pm

      Hi There Vicky,

      Thanks so much! It was fun putting them together. Who doesn’t love a homemade gift (and one you can eat)! :-)

      Best,
      –Amber

      Reply
  • gfe--gluten free easily January 11, 2012 at 11:35 pm

    Yum. You did well with this granola and those presents, Amber! Lucky gift recipients! :-)

    Shirley

    Reply
  • Amber January 11, 2012 at 11:41 pm

    Thanks Shirley! :-)

    Reply
  • Miz Helen January 14, 2012 at 1:27 am

    Hi Amber,
    What an awesome jar for your delicious Granola, I would love to receive that little gift. Your little guy looks so precious enjoying his special treat. The Parfaits are so special! Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

    Reply
  • Kaylee July 2, 2012 at 1:33 am

    Wow, what a fun and fancy looking dessert! I love how you make everything so delicious looking but still good for you. Thanks for sharing at Mealtime Monday!

    Reply

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Friday, January 6, 2012

Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce (SCD Friendly Recipe)

This is the easiest dinner in the world to make and it tastes like you spent hours meddling with it.  I’m a sucker for the sweet/savory factor, and this dish delivers.  The leeks and mushrooms become perfectly roasted under the pork chops and the applesauce is a burst of sweet delight.  It’s extremely satisfying.  This is my sweet husband’s new favorite dinner.  And it’s so easy – even he can make it! 

Chops
Ingredients
3 cups chopped leeks (2 medium leeks or 3 small)
3 cups chopped mushrooms (I use baby Crimini)
3-4 boneless pork chops (I trim off most of the fat)
Salt, pepper, garlic granules, oil

How To
Preheat oven to 350
1.  Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and shrooms in your favorite roasting dish
2.  Toss with 1 1/2 tablespoons of oil
3.  Place pork chops on top of leeks and mushrooms
4.  Oil one side of chops; sprinkle with salt, pepper and garlic grans
5.  Turn chops over and do the same to the other side 
6.  Cook for 20 – 30 minutes, or until internal temperature of chop reaches at least 160 degrees 

Applesauce
Ingredients
4 apples of your choice (I use a mix of green and red)
3 tablespoons of oil (I use grapeseed) 
1/4 cup filtered water
2-3 tablespoons orange juice (equals about the juice from 1/2 Navel orange)
2 tablespoons honey
1/8 teaspoon salt
1/4 teaspoon cinnamon 

How To
1.  Peel and small chop apples 
2.  In a pot over medium heat, add apples, oil & salt
3.  Cook for about 2 minutes, add the water
4.  Cook for about 2 minutes, add orange juice
5.  Cook for about 2 minutes, add honey & cinnamon
6.  Give a good stir and turn down to low, cover
7.  Allows apples to steam cook in the covered pot on low heat for 10 minutes.  Turn off heat and let applesauce sit in pot until you’re ready to spoon them onto your pork chop

Notes
*If applesauce is made earlier in the day and cooled, you can most certainly spoon some on top of the chops and place back in the oven for a few minutes.  I prefer this method.  But I’m sure room temp or cold applesauce would be equally delicious.
shared on: Real Food Forager, Pennywise Platter, Miz Helen’s Country Cottage, Monday Mania, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, GFE’s March Virtual Support Group,  Friday Foodie Fix, 
Posted by Amber at 6:56 am

Labels: dairy free, gluten free, main dish, SCD.

11 Comments

  • Jen January 6, 2012 at 7:26 pm

    You are personally responsible for increased food cravings in my life. If I gain weight – I’m holding you responsible. These chops look soooo good. My hubby is going to be very happy when I make them. Thanks for the great recipes!

    Reply
  • Laura January 6, 2012 at 8:00 pm

    Amber,

    This recipe looks fantastic. My husband LOVES pork chops so I am very excited to try this recipe. What a unique combination of ingredients too!

    Reply
  • Amber January 6, 2012 at 8:35 pm

    Hi There Jen,

    Ah, you are so funny! So my advice is to make 1 little chop and split it, because you will want to eat like 10! :-)

    Oh, and I made your chicken with mushroom “cream sauce” dish last night – WOW – LOVED IT! I will be posting about it very soon.

    Thank YOU for all the great recipes!!!

    Hugs,
    –Amber

    Reply
  • Amber January 6, 2012 at 8:40 pm

    Hi Laura,

    Thanks! Looks like our husbands have a lot in common. He LOVES anything pork. We eat chicken and turkey mostly, so it’s nice to break out of that and have a little something different. I hope you enjoy this dish too!

    Best,
    –Amber

    Reply
  • [email protected] January 7, 2012 at 1:22 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/fat-tuesday-january-3-2012/

    Reply
  • [email protected] January 8, 2012 at 3:55 am

    This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!

    http://realfoodforager.com/sunday-snippets-january-8-2012/

    Reply
  • Amber January 8, 2012 at 4:17 am

    Hi There Jill,

    Thanks so much for the link up. I am going to jump on over and check out all the other great recipes and posts. :-)

    Be Well,
    –Amber

    Reply
  • Miz Helen January 8, 2012 at 3:57 pm

    Amber, there is nothing better than Pork Chops and Applesauce and your recipe looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Amber January 9, 2012 at 1:50 am

    Hello Miz Helen,

    Why thank you so much. And I can’t agree more about the chop-applesauce combo, pure magic.

    Be Well,
    –Amber

    Reply
  • HippyMa January 19, 2012 at 12:22 pm

    Amber,

    I loved this recipe it was a big hit!! The only thing I noticed is that my applesauce was a little “oily” -did I use too much, or do you have a substitute?
    Thanks!!

    Reply
  • Amber January 19, 2012 at 3:31 pm

    Hi There,

    I’m so glad you enjoyed the recipe!

    I’ve made the applesauce about a dozen times and I’ve never run into an oily problem. So let’s see…

    My first thought is the oil. I use grapeseed oil. This may be the difference. I find grapeseed oil less oily than most oils. If you also used grapeseed and still have the oily issue,then perhaps just use 1 tablespoon next time. Or just omit the oil and use a little more water when you are sauteing the apples. I add in the oil for some added healthy fats (I make the applesauce for my kids during the week and they gobble it up). Let me know if you try it again and if adjusting the oil or changing the oil works out for you. Thanks for your feedback.

    Have a great rest of your week,
    –Amber

    Reply

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Tuesday, December 27, 2011

Roasted Garlic Lentil Hummus Dip

 This month’s Go Ahead Honey, It’s Gluten Free recipe carnival is hosted by Mrs. Ed’s Research and Recipes.
I was recently introduced to Mrs. Ed’s blog by Shirley @ GFE.  Among other things, Mrs. Ed’s blog is dedicated to recipes for the Specific Carbohydrate Diet (SCD) and she has a fantastic recipe index.  I was so thankful for this reference and Mrs. Ed’s wonderful information.  So keeping in theme with the SCD, I created a fun twist on traditional hummus by using lentils.  Lentils are legal on the SCD if prepared properly.  Breaking the Vicious Cycle recommends soaking lentils to remove indigestible sugars (up to 6 hours is fine).  Chickpeas are illegal on this diet, so lentils make a great substitute for hummus.  And you know I’m insane over garlic so of course I threw in a ton.
I always have dip in the fridge.  I snack on it throughout the day, and all you busy mommies out there know how easy it is to forget to feed yourself  – and feed yourself healthy food!  Here are some other fun (not necessarily SCD dips I love to make during the week):

Have dip…will have dippers!
In all honesty, my favorite dippers are fresh fruit or vegetables.  Simple carrot and celery sticks, sliced apple, dehydrated bananas, etc.  I also LOVE Kohlrabi (although this is illegal on the SCD) it doesn’t bother me at all at this time.  When I start the diet I will see how it works with my system as I progress.  But for now it’s a fave.
 Ingredients

-2 cups cooked green lentils (shown with yellow lentils above, but these are hard to find, so green lentils are great and actually much more flavorful)!
-1/4 cup tahini
-1/4 cup lemon juice
-1/2 cup roasted garlic (or 2 teaspoons garlic granules)
-1/2 teapsoon salt
-1/3 cup oil of choice (more if needed)

 How To
1.  To prepare lentils: soak 1 cup lentils up to 6 hours.  After the soak, discard water.  Cook lentils with  1 1/2 cups water (bring to boil then cover for about 15 minutes) until water is absorbed.
2. In food processor fitted with the s-blade, blend cooled lentils, tahini, lemon, garlic and salt.
3.  Drizzle in oil, add more if needed
4.  Garnish with dried apricots and pine nuts – this hummus is super yummy with the contrasting flavor of dried apricots!
5.  Store in airtight container in fridge.

Salud!

Shared on: Fat Tuesdays, Traditional Tuesdays, Wellness Weekend & Pennywise Platter

Posted by Amber at 4:59 am

Labels: dairy free, dips, gluten free, go ahead honey, SCD, vegan.

15 Comments

  • Jill@ RealFoodForager.com December 28, 2011 at 1:54 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/

    Reply
  • gfe--gluten free easily December 28, 2011 at 2:08 am

    This dip looks delish, Amber! Thanks for the link love, too! :-)

    xo,
    Shirley

    Reply
  • Amber December 28, 2011 at 3:04 am

    Hi Jill,

    Thanks! I will definitely check out your Sunday Snippet.

    Be Well,
    –Amber

    Reply
  • Amber December 28, 2011 at 3:06 am

    Hi There Shirley,

    Thank you so much for the GREAT reference. :-)

    Big Hugs,
    –Amber

    Reply
  • Vicky December 28, 2011 at 4:58 pm

    Glad you stopped by! I love your blog! This hummus recipe sounds delicious!

    Reply
  • Char @ www.charskitchen.ca December 28, 2011 at 7:26 pm

    Ooohhh gosh that sounds so good! And I love how you garnished it 😀

    Reply
  • Mrs. Ed December 28, 2011 at 8:18 pm

    Amber, I have the Go Ahead Honey recipe round-up posted:

    http://mrsedsresearchandrecipes.blogspot.com/2011/12/go-ahead-honey-its-gluten-free-dips-and.html

    Reply
  • Mrs. Ed December 28, 2011 at 8:23 pm

    By the way, this looks yummy. I love garlic too.

    Reply
  • Amber December 30, 2011 at 2:40 am

    Hi There Vicki~

    Thanks so much!

    Be Well,
    –Amber

    Reply
  • Amber December 30, 2011 at 2:41 am

    Thanks Char! I must say, the garnish (dried apricots) is quite delicious with the savory garlic. :-)

    Cheers,
    –Amber

    Reply
  • Amber December 30, 2011 at 2:42 am

    Hello Mrs. Ed,

    Thanks for the heads up. I’m going to jump over to your site and check out the other recipes!

    Be Wel,
    –Amber

    Reply
  • Gretchen @gfedge December 31, 2011 at 9:24 pm

    Lentil hummus – different in a good way. I always have lentils and never thought to soak them like other dried beans. Thanks for sharing this at Wellness Weekend.

    Reply
  • Amber December 31, 2011 at 10:45 pm

    Hi There Gretchen,

    Thanks for your comment. You can omit soaking the lentils if you aren’t on the SCD (Specific Carbohydrate Diet) but you must soak if on the diet to remove excess sugars. If not on the diet, you can just rinse the lentils and cook in a 2:1 ratio (2 cups water for every 1 cup dried lentils). :-)

    Happy New Year to you,
    –Amber

    Reply
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Friday, December 16, 2011

Vegan Persimmon Cranberry Coconut Pudding (no bake)

Is it just me, or are persimmons the most AMAZING fruit ever.  They taste like candy no?  My kids go crazy for them and it’s refreshing to have a different fruit there in the fruit basket.  

I know I’m not breaking the mold here with the idea of a no-bake pudding.  But I so wanted to find a way in incorporate persimmons into a dessert, and a no-bake pudding was the front runner.  No fuss, few ingredients, nutritionally dense…all big winners in my book.  I was craving something cold, creamy, and sweet (but not too sweet, you know I like the tart stuff).  The coconut, persimmon, cranberry combo did the trick.  This pudding turned out really well and I wanted to share its wonderful, flavorful simplicity with you.  

Ingredients
1 can full fat coconut milk, I used this brand (it’s a BPA free can)
4 ripe fuyu persimmons (a non-astringent vareity; they are squat and look like a tomato) 
1/4 cup cranberries 
2 tablespoons ground chia seeds

How To
1.  Soak cranberries in filtered water until soft, 1-2 hours.
2.  Peel and chop persimmons 
3.  In blender (high speed or otherwise) blend coconut milk, strained cranberries, persimmons, and ground chia.  
4.  Store in refrigerator until cool.  Treat like pudding and enjoy with granola, dried fruit, or any other choice topping.  

Notes
*This pudding tastes better with time, as the flavors combine and the coconut flavor decreases quite a bit.  My husband had trouble identifying the coconut…and this was shocking because he has impeccable taste buds.  
*Add more cranberries, if desired, it will certainly increase the tart factor. 
*You can add a sweetener of choice, but I prefer the sweet to tart ratio in this recipe.  I don’t care for too sweet.
*Coming soon…persimmon cranberry ice cream (stay tuned)
About Persimmons

Health benefits of persimmon fruit

  • The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
  • Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
  • Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
  • zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
  • The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  • The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
  • Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells. 
    (above facts complied from this site)
Shared on: Wellness Weekend, Just Another Meatless Monday, The Prairie Homestead, Melt in your mouth Monday, Mangia Mondays, Midnight Manic Meatless Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays,  Pennywise Platter Thursdays, Fat Tuesdays, Raw Foods Thursday 
Posted by Amber at 3:26 pm

Labels: ACD, dairy free, dessert, gluten free, nut free, pudding, vegan, xanthan gum free.

10 Comments

  • Vegiegail December 16, 2011 at 7:29 pm

    OMG—yum!!!!!

    Reply
  • Amber December 16, 2011 at 9:59 pm

    Hi Vegigail,

    Thanks! It is a very interesting combination of flavors. :-)

    Be Well,
    –Amber

    Reply
  • Ricki December 18, 2011 at 3:03 am

    I love, love persimmons, too! The color of this is very intriguing . . I would have thought it would turn out more pink with the persimmon/cranberry combo? Thanks so much for linking up to WW this week! :)

    Reply
  • Amber December 18, 2011 at 3:12 am

    Hi There Ricki~

    Yeah, a fellow persimmon lover! :-)

    I was very surprised too when the color turned out rather muted. Here I thought the pudding was going be golden orange like the beautiful persimmons. I call it peachy!

    Hope your Holiday is going well so far.
    Best,
    –Amber

    Reply
  • hännah @ dishesanddishes December 20, 2011 at 6:34 pm

    You just reminded me of how long it has been since I made a chia seed pudding. This recipe looks wonderful and so inventive. Thanks for sharing!

    Reply
  • Amber December 23, 2011 at 2:40 am

    Hi There Hannah~

    Thanks! Chia pudding is the best!

    Happy Holidays to you.

    Be Well,
    –Amber

    Reply
  • Jill@ RealFoodForager.com December 28, 2011 at 1:56 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/

    Reply
  • Tessa Domestic Diva January 11, 2012 at 8:33 pm

    You know something crazy…I’ve never had a persimmon before!! Weird…I have to find one stat and put the mystery to rest!

    Reply
  • Amber January 11, 2012 at 9:37 pm

    Hi Tessa,

    I think you will love them. Just make sure they are nice and ripe. They are my daughter’s favorite! Please let me know what you think. We don’t have them all the time, but it’s a fun change now and then. :-)

    Reply
  • Heather @Gluten-Free Cat May 16, 2013 at 1:25 am

    I’ve never done anything with persimmons. What a fun recipe to try! Thanks for sharing this at Raw Foods Thursdays. I’m always so amazed at what I learn each week!!

    Heather

    Reply

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