Category Archives: summer treats

Monday, July 20, 2015

Almond Flour Blueberry Mini Muffins

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Last year I finally bought myself a mini muffin pan…and I love it! I try to keep snack time creative and healthy for the kiddos and mini muffins were a perfect new addition.  I love using almond flour for the muffins, as they are packed with protein.  Any flavor combo is possible and I adore that they are easy to make, easy to pack, and easy to eat.  Today I am sharing blueberry, as blueberries are in season and such a delightful little berry.  I also use cherry, strawberry, or raspberry or any combo of each.  The kids also love banana chocolate chip, which I will share soon.  Have you ever made mini muffins?  I am addicted! Continue reading →

Posted by Amber at 11:49 am

Labels: grain free, kids, muffins, Paleo, snacks, summer cuisine, summer treats.

12 Comments

  • Corinne July 21, 2015 at 1:18 pm

    Those look delicious! Will they freeze well? I have yet to freeze any almond flour baked goods so I am curioys about your experience. Thank you.

    Reply
    • Amber July 22, 2015 at 11:54 am

      Hi Corinne. Not sure. Good question. I assume they would freeze well, but I have never tired. They get gobbled up in just a few days. Let me know if you try and how it turns out.

      Reply
  • Tessa@TessaDomesticDiva July 22, 2015 at 6:23 am

    Perfectly simple,and delicious! Mini muffins are THE best for snack time, we use them all the time! Look forward to your mango butter….a nourishing skin fat i have yet to try!

    Reply
    • Amber July 22, 2015 at 11:53 am

      Thanks Tessa. I think you will really enjoy this new healing ingredient!

      Reply
  • Shirley @ gfe & All Gluten-Free Desserts July 22, 2015 at 7:13 am

    I agree, Amber. There’s something totally special about mini muffins! Yours look both adorable and delicious!

    xo,
    Shirley

    Reply
    • Amber July 22, 2015 at 11:52 am

      Yes, so fun Shirley. 🙂

      Reply
  • Patrick Grant July 23, 2015 at 11:38 am

    These look fantastic! I’ve been getting into muffins and or muffin pan meals. Do you have any other muffin tin recipes?

    Reply
    • Amber July 24, 2015 at 10:47 am

      Yes! Keep an eye out for more mini muffin recipes to come. 🙂

      Reply
  • Emily @ Recipes to Nourish July 23, 2015 at 12:57 pm

    This recipe looks great! I need to make some for my littles. Looking forward to your lotion recipe too! Looks awesome!

    Reply
    • Amber July 24, 2015 at 10:47 am

      Thanks Emily!

      Reply
  • Miz Helen August 31, 2015 at 8:44 am

    Thanks so much for sharing y our awesome Blueberry muffins with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply
    • Amber August 31, 2015 at 9:21 am

      Thanks Miz Helen.

      Reply

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Sunday, January 4, 2015

Orange Kissed Apple Pie

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When I was a little girl I loved helping my Gramie make apple pie.  She did not play around when it came to the apples. She piled them apples a mile high in a huge mound and placed the crust on top.  When the pie cooked the apples settled and there was at least a 4 inch space from apples to the top of the crust.  I will always remember how cool it looked.  When she broke into the pie, the crust fell nicely onto the apples.  What I loved most about her apple pie, however, was the filling.  She made it thick and gooey. The liquid ran all over the place.  The apples were tart yet sharp with sweet cinnamon flavor.  I loved extra scoops of the apple pie liquid on my ice cream which was the ultimate flavor combo.  We remember those we love through food.  When I taste my apple pie it takes me right back to her kitchen – standing there next to her oven, smelling the cinnamon and drooling for that flaky crust.  I’m happy to say I’ve perfected my version of her apple pie with a dairy, gluten, and cane sugar free spin. It’s comforting to smell, taste, and physically enjoy a memory.  Food has a way of bringing us closer to those we have lost, and really, then, suddenly they don’t feel so far away. Continue reading →

Posted by Amber at 7:48 pm

Labels: allergy-friendly, dessert, fall cuisine, holidays, pie, summer treats.

16 Comments

  • Vicky January 5, 2015 at 11:34 am

    Welcome back Amber!!! What a delicious looking apple pie! I use fresh orange juice in my pies too, it does make a difference. Funny how apple pies remind us of our Grandmothers, me too!

    I love the Christmas Apple Pie – that’s a first, how festive to use Christmas trees all over the top – awesome idea!

    Vicky xoxo

    Reply
    • Amber January 7, 2015 at 7:43 pm

      Hi Vicky. Thank you so much! Great to hear from you. I hope you are doing well. Happy New Year. I need to hop on over to your site to see what you have been cooking up. Big hugs.

      Reply
  • Caralyn @ glutenfreehappytummy January 5, 2015 at 2:51 pm

    Happy new year, Amber! What a beautiful pie! that lattice! hope that 2015 is off to a great start! xoxo

    Reply
    • Amber January 5, 2015 at 3:16 pm

      Thanks so much, caralyn! I hope you are great. Happy New year to you too!@ hugs.

      Reply
  • Shirley @ gfe & All Gluten-Free Desserts January 5, 2015 at 8:47 pm

    Hey girl! This pie looks fantastic! I love “kissed” recipes. 🙂

    Hope you had wonderful holidays! Happy 2015, dear! xo,
    Shirley

    Reply
    • Amber January 5, 2015 at 9:17 pm

      Hello my friend. So glad to hear from you. I’m slowly easing my way back into the blogging world. I won’t be blogging on the same caliber as before so I’m trying to find a way to incorporate it into my life that works well. It’s important to me. I wish you a Happy New Year too. Can’t wait to catch up with GFE! Big hugs.

      Reply
      • Shirley @ gfe & All Gluten-Free Desserts January 5, 2015 at 9:22 pm

        Oh, honey, you need to re-think/re-state that “caliber” thing. You blog at the highest caliber even when you are not be blogging as frequently! I can tell you from firsthand experience that life takes precedence over blogging. I do understand the sharing and having the creative outlet and that continued connection with friends as being very important. Just know that we will be thrilled to see you when life allows you to post and you have something to share with us!

        Love and hugs to you,
        Shirley

        Reply
        • Amber January 6, 2015 at 6:57 pm

          Thanks Shirley. These last 6 months have definitely been an adjustment! Thanks for the encouragement. You’re amazing. xoxo

          Reply
  • Megan | Allergy Free Alaska January 5, 2015 at 8:56 pm

    I can’t tell you how happy this post made me! Not because you shared my pie crust recipe (although I do appreciate that), but because I have MISSED YOU! I’m so glad you were able to take the time off that you needed to, but overjoyed that you are “back.” 😉 I hope 2015 finds you in better health. Big, big hugs to you from across the miles, my friend!
    xoxo,
    Megan

    Reply
    • Amber January 5, 2015 at 9:11 pm

      Hello Megan. Oh I’ve missed you too! I’ve missed all my blogging buddies. I have to tell you, though, you were strong on my mind throughout this break. I’ve made your crust what feels like 100 times and always think about you when I make it. Since November I’ve made your pecan pie FOUR times! The Allergy Free Alaska spirit is alive and well in my kitchen. I will post a picture of the pecan pie on FB this week. It’s a fabulous recipe, Megan (like everything you make). I’m so tempted to make the pecan cookies too. But back to your crust. I love it. Everyone who eats it loves it. I’m so glad to have it.

      I also wish you love and wellness in the New Year. My health is stable as of now (last week was a different story). Always up and down. But after 11 years, I’m used to it. I hope you are dong well too. I look forward to checking out what I’ve missed on your site. The design is beautiful by the way! Big hugs from Cali. xoxo

      Reply
  • Emily @ Recipes to Nourish January 8, 2015 at 5:46 pm

    Hi Amber!!! So excited to see this in my inbox! I’ve missed you. This pie looks amazing, and I love Megan’s crust recipe too. Your desserts always look so beautiful. xo

    Reply
    • Amber January 10, 2015 at 10:03 pm

      Hi Emily. Oh so good to hear from you. Thanks for your sweet words. It felt really good to write a post for the first time in months. 🙂 I’ve missed you too. I hope you’re great and your sweet family is doing well. Happy New Year. xo

      Reply
  • Gingi January 13, 2015 at 6:58 pm

    How yummy! This is something I can do with the apples I keep getting in my organic co-op box!!

    Anyhoo, I found your blog through a fellow blogger, and just thought I would stop by and say hi! It would totally make my day if you did the same… or better yet, keep in touch!! <3 – http://www.domesticgeekgirl.com

    Reply
    • Amber January 16, 2015 at 10:58 am

      Yeah! Thanks for stopping by. Have a great weekend. 🙂

      Reply
  • Ms Falcon March 31, 2015 at 9:32 pm

    Love the apple pie. I will try to bake one this Sunday for our Easter gathering. Thanks for the great pics.

    Reply
    • Amber June 24, 2015 at 3:31 pm

      Thank you! Please come back and share how it turned out for you. Thanks. 🙂

      Reply

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Monday, August 12, 2013

Coconut Mango Spinach Smoothie (dairy free)

Need a kid-approved green smoothie?  Join me today over at Green Thickies as I share a new green smoothie recipe with you…sure to please children and adults alike!

Click HERE for the recipe.  
________________________________________
Shared on: Fat Tuesdays, Allergy-Free Wednesday, Raw Foods Thursdays , Wellness Weekend ,Slightly Indulgent Tuesdays
Posted by Amber at 4:11 pm

Labels: guest post, smoothie, summer treats.

2 Comments

  • GlutenFreeHappyTummy August 12, 2013 at 9:03 pm

    D-LISH! I love a good smoothie every now and then. So refreshing in the summer:)

    Reply
  • Megan Ancheta August 13, 2013 at 6:31 am

    Miss Amber,
    That looks refreshing, delicious, and filling! I love smoothies – even better when they are kiddo approved! 😉
    xo
    M

    Reply

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Friday, July 12, 2013

Refreshing Tropical Coconut Ice Cream (dairy free, SCD, Paleo, GAPS)

Once upon a time I ate cow milk ice cream.  And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancé, now husband) – wow 13 year ago (and I still remember that ice cream).  We were at the Dole pineapple plantation in Oahu.  It was the most delightful ice cream I had ever eaten.  Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light.  I fell in love.  This tropical coconut milk based ice cream brought me back to that romantic stay in the islands.  In addition to pineapple, however, I added fresh mango, banana, and lime.  It’s a real tropical explosion.  This recipes makes quite a bit – too much for my ice cream maker.  I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie.  I hope you enjoy it.  Mahalo.   

Ingredients:
-2 cans full fat coconut milk (3 cups). See here or here 
-2 cups fresh chopped mango
-1 1/2 cups fresh or canned pineapple 
-1 medium ripe banana (5 ounces worth)
-1/3 cup fresh lime juice
-1/4 cup honey (vegans use maple syrup or coconut nectar)

How To:
1. Add all the above ingredients to a blender and blend until well incorporated.  
2.  Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.  
3.  Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).
4. Remove 5  minutes before serving to allow ice cream to soften up a bit so it’s easier to scoop out.
Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays 
Posted by Amber at 3:09 pm

Labels: dessert, GAPS, ice cream, Paleo, raw, SCD, summer treats.

8 Comments

  • Vicky July 12, 2013 at 7:18 pm

    This looks delicious!

    Reply
  • Cassidy Stauffer July 12, 2013 at 8:34 pm

    Your pics are beautiful and I can’t wait to try it! I love your ice cream recipes 🙂

    -Cassidy

    Reply
  • Gabby @ the veggie nook July 14, 2013 at 5:12 pm

    I loooove chocolate, but in the summer, I most definitely prefer lighter flavours and shy away from chocolate. So this seems brilliant! Must been good if you remembered it so many years later! Cheers for recreating it!!

    Reply
  • GlutenFreeHappyTummy July 15, 2013 at 1:35 am

    oooh amber I am DEFINITELY going to have to give this a try! what a perfect recipe for summer!

    Reply
  • Laura July 15, 2013 at 5:13 am

    Mahalo! I can’t wait to di into this tropical ice cream Amber!

    Reply
  • Heather @Gluten-Free Cat July 15, 2013 at 5:52 pm

    Amber, this looks so refreshing on this hot-as-blazes day. I don’t think I’ve ever had a pineapple flavored ice cream, but you make it look and sound so good! I love that you recreated such a happy memory!

    Reply
  • Heather Pace July 17, 2013 at 3:03 am

    Wow Amber this looks incredible!!! So refreshing in this heat.

    Reply
  • Mia May 30, 2014 at 7:55 pm

    Hi, Amber my name is Mia and I am 10 years old and have a great family and I just want to thank you from the bottom of my heart for all your recipes I started the SCD diet ( I also have sensitivities to lactose and eggs )around last thanksgiving because of horrible stomach pain that started with a virus that went through my town it turned my stomach upside down! I would – could not tolerate anything! I was out of school for 3 months with horrible pain, I love school, so I hated being gone, stuck at home only being able to watch tv and suffer my mom read Breaking The Vicious Cycle and said to me that I should try it, so I did and it worked! No more pain for me! It was great.. But being a 10 year old girl and dealing with it in school is hard… Knew recipes are hard to find. This website and it made my life a lot easier and tastier….that reminds me time for some fabulous tropical coconut ice cream that I made off of your website!

    Thanks again,
    Mia

    Reply

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Thursday, July 11, 2013

Strawberry Coconut Cake w/ Strawberry Frosting (dairy free, gluten free, cane-sugar free)

I’m thrilled my blog is working again so I can share this cake with you.  I made this for my daughter’s 7th birthday last week.  The recipe is simply my coconut blueberry muffin recipe made into a cake.  I made two batches for two layers and I added strawberries instead of blueberries.  But the frosting is what I am excited to share with you.  Several traditional eaters taste tested this and really liked it.  I am always on the lookout for easy-to-spread frosting that won’t melt all over the place and this one did the trick.  This frosting is inspired by The Urban Poser’s whipped strawberry frosting, which I’ve made 5 or 6 times, and while I love it, the honey is far too overpowering so I used coconut nectar instead and added some soaked cashews.  It looks like chocolate, but it’s actually strawberry (I made a chocolate version too that was delightful, see pictures below).  Happy birthday to my amazing daughter.  We love you so much and we are so very proud of you…beyond words! 
Strawberry Coconut Cake w/ Strawberry Frosting 
Cake Ingredients:
(I made 2 batches of this recipe)
Wet
-2 eggs room temperature (weighing 4.5 ounces in the shell)
-1/2 cup coconut sugar
-1 cup canned full-fat coconut milk (room temperature)
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1/2 teaspoon vanilla or plain stevia
-3/4 cup fresh small chopped strawberries 

Dry
-100 grams sorghum flour (3/4 cup + 2 level tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch/flour (1/2 cup)
-1 teaspoon baking powder 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum 
-1/2 teaspoon salt 

How To:
Preheat oven to 350 degrees 
1.  Prepare your cake plans by rubbing the inside with coconut oil and dusting a generous amount of flour (rice or sorghum to coat the pan.  If done properly, the cakes will pop right out with NO stick.  Set aside 
2. In a medium bowl, mix together all your dry ingredients.  
3. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature).  Beat on medium with a hand mixer for 30 seconds.  Drizzle in your coconut oil with the beaters running on low.  Beat on medium for 15 seconds.  
4.  Add in the dry ingredients.  Hand mix gently for a few seconds, then beat with mixers on medium for 15 seconds.  
5.  Fold in the strawberries.  
6.  Fill the cake pans.  I make two separate batches at one time so I can place both pans in the oven together.  
7.  Bake on middle rack for 30 – 35 minutes.  Mine were perfect at the 35 minute mark.  
8.  Remove from oven and let cool for 10 minutes or so.  When you can handle the pans, scrape around the edge with a knife to loosen, then pop out the cakes and allow to cool completely on a cooling rack.

Strawberry Frosting Ingredients:
-1 cup cashews soaked for at least 8 hours, drained and rinsed 
-2/3 cup coconut nectar
-2 teaspoons vanilla extract
-5 teaspoons tapioca or arrowroot starch
-1 cup palm shortening
-1 1/2 cups freeze dried strawberries 
-A few drops of stevia for added sweetness (optional)

How To:
1.  In a high speed blender (don’t know if a regular blender will work), add in drained cashews, coconut nectar, vanilla, palm shortening, and freeze dried strawberries.  
2.  Blend until everything is well incorporated and it become smooth – I use the tamper the entire time. 
3.  Transfer into a large bowl and add in the tapioca or arrowroot starch.  Mix by hand until incorporated.
4. Place in the fridge to cool for about 10 minutes.  It will be warm from the blender – you just want to cool it off, not refrigerate it long.
5. Frost your cake.  This batch will frost a two layer cake as shown below.

Notes:
*See HERE for the Urban Poser’s Strawberry Frosting recipe.
Skylar also requested my homemade coconut strawberry almond ice cream.
Oh my, it was a strawberry explosion! 
Coming soon…
Chocolate cake with chocolate frosting.  
Yup-Yup
Shared on: Allergy-Free Wednesdays, Slightly Indulgent Tuesdays, 
Posted by Amber at 2:39 am

Labels: dessert, frosting, gluten free, summer treats.

9 Comments

  • Laura July 11, 2013 at 8:20 pm

    Happy Birthday Beautiful Sweet Skylar! Your cake looks absolutely incredible and good call on the strawberry ice cream too 🙂

    Reply
    • Amber July 11, 2013 at 9:01 pm

      Thanks so much Laura. It was fun making it for her. And I forgot how much I love that ice cream! So tasty. I have been using it with banana to make a nice milkshake. Yum!!

      Reply
    • Laura July 24, 2013 at 12:43 am

      I need to try that milkshake!

      Reply
  • Vicky July 11, 2013 at 11:11 pm

    What a delicious looking cake Amber and a very Happy Birthday to Skylar!!

    Can’t wait for the chocolate cake recipe!

    Vicky 🙂

    Reply
  • gfe--gluten free easily July 12, 2013 at 1:03 am

    Oh how happy your birthday girl was! And who wouldn’t be with that absolutely amazing cake and the overall strawberry explosion? 😉 I love that the frosting looks chocolate, but is actually strawberry, too. 🙂

    Off to share! xo,
    Shirley

    Reply
  • Sandra from candidadietplan.com July 12, 2013 at 1:08 pm

    Aaaw… beautiful girl, beautiful cake!
    🙂

    Reply
  • France@beyondthepeel July 13, 2013 at 4:27 pm

    Your daughter is as adorable as you are. What a wonderful cake. Whole food icings can be challenging, but this looks like it’ a keeper. Thank you for sharing it!

    Reply
  • Gabby @ the veggie nook July 14, 2013 at 4:08 pm

    Oh Amber, that cake is beautiful! And I am so excited about that frosting recipe! I imagine it would be amazing with cacao powder!

    Reply
  • Strawberry Coconut Cake | All Gluten-Free Desserts...All the Time April 10, 2015 at 8:25 pm

    […] Amber’s Strawberry Coconut Cake with Strawberry Frosting recipe over at The Tasty Alternative. Full Disclosure/Disclaimer: This post may contain one or […]

    Reply

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Monday, June 24, 2013

Raw Nutrient Dense Key Lime Pie Creamsicles (also makes a tasty pudding) SCD/Paleo/GAPS

I’m always looking for new ways to serve not only sweet treats, but healthy sweet treats.  My freezer is usually full of popsicles at the ready.  It gets super hot here in the summer and so they are a necessity.  We usually go with juice based pops, but I love the use of coconut milk or other non-dairy milks for a fun, healthy twist.  I wasn’t sure how my kiddos would respond to these…and yeah, they LOVED them! And mommy loves how much nutrition they get in every cold, sweet and sour bite. 
This also makes a great pudding, you know, kind of like key lime pie without the crust.  Refrigerate at least 4 hours to thicken. 

Ingredients: 
-1 can (1 1/2 cups) coconut milk this or this 
-1 cup fresh spinach
-1 avocado 
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice

How To:
1.  Add the above ingredients to a blender and blend until well incorporated.  Fill popsicle molds and freeze at least 4 hours.  
2.  I like these popsicle molds which are made with toxic free plastic. 

Notes:
*Please adjust the sweetness to your preference.  Taste test before and add more as needed.  
*You can also add in some protein powder of your liking for additional nutrition. 
*A banana with 1/4 cup water would add in another fun flavor combination to these pops. 

Shared on: Allergy-Free Wednesdays, Raw Foods Thursday, Wellness Weekend 

Posted by Amber at 12:06 am

Labels: allergy-friendly, dessert, GAPS, Paleo, SCD, snacks, summer treats.

20 Comments

  • Ricki June 24, 2013 at 12:10 am

    Love the spinach in here! And they look great. Basically, my kinda smoothie! 😉

    Ahhhnnnndddd. . . . MAD MEN FINALE TONIGHT!!! (I’ll be thinking of you while we watch–LOL!). 😀

    Reply
    • Amber June 24, 2013 at 2:33 am

      Hi Ricki,

      Yes, you can’t even detect the spinach. It’s so great. Luckily my kids don’t object to eating greens, but if I can get more in there anyway I can…I will. 🙂

      And I cannot wait for the finale. I’ve been meaning to email you about the last 4 episodes. They have been FANTASTIC! I have to wait until tomorrow night to watch (as we don’t have a TV so I must wait for it on the computer). But It’s always such a treat. I love this show. So sad it’s the finale. But so excited to see how they are going to end the season.

      Reply
  • Lauren June 24, 2013 at 12:12 am

    Oh, these look so good! I think my favorite pudding to make with avocado is actually lime. I’ll have to try these with my girls…they are OBSESSED with popsicles, hehe. 🙂
    Thanks for all your sweet comments over on my blog. I always love hearing from you!

    Reply
    • Amber June 24, 2013 at 2:37 am

      Let me know how your girls like them! It’s funny because I gave some of the “pudding” to my daughter, and she was like, “Meh.” But of course when it’s all cold and creamy in popsicle form it tastes fabulous and she loved it. So funny. Kids DO love popsicles! I love them too. Maybe that’s why I have 500 of them in my freezer. Mommy likey. 🙂

      Reply
    • Lauren July 3, 2013 at 1:01 am

      I had to come let you know that we all loved this recipe! I have these tiny popsicle molds, so we had some ‘batter’ leftover (which was good because we all wanted an immediate treat), so I threw some ice in it and made a ‘frosty’. Yum yum yum!! I also only used 1/4 cup of maple syrup and 15 drops of stevia and hemp milk in place of coconut. Thanks for the great recipe Amber! 🙂

      Reply
  • kellie@foodtoglow June 24, 2013 at 8:10 pm

    These sound fabulous! I only wish it would warm up here in Scotland to really enjoy them, or any frozen treat. But I guess at least they wouldn’t melt so quickly 😀

    Reply
    • Amber June 25, 2013 at 2:46 am

      Thanks Kellie. Does it ever warm up there in Scotland? I’ve always wanted to visit. We have distant connections to Scotland and Ireland. One day.

      We love our frozen treats in the summer, but also enjoy them in the winter. And ha ha, yes, they don’t melt nearly as fast.

      Be Well,
      -Amber

      Reply
  • Laura June 25, 2013 at 2:59 am

    As always Amber, these look incredible! I am going to make these popsicles tomorrow and try them out with lime essential oil 🙂 Totally stoked. I love the nutrition in these babies-avocado and spinach!

    Reply
    • Amber June 27, 2013 at 4:28 am

      Hi Laura,

      I thought these would catch your eye. I hope they are well received on your end. xoxo

      Reply
  • Sarena Shasteen - The Non-Dairy Queen June 25, 2013 at 10:44 pm

    Oh Amber, the kiddos are too cute!!! I love that they loved these! That’s a huge win! The creamsicles look amazing! Definitely giving these a try! xoxox

    Reply
    • Amber June 27, 2013 at 4:27 am

      Thanks Sarean.

      Reply
  • Cassidy Stauffer June 26, 2013 at 1:17 pm

    I pinned this and can’t wait to make it! I’m SO INTO ice cream and popsicles – thanks 🙂

    Reply
    • Amber June 27, 2013 at 4:26 am

      I know what you mean girl! Us too. So easy and such great snacks. 🙂

      Reply
  • Gabby @ the veggie nook June 30, 2013 at 3:29 pm

    These look incredible! One more reason for my to get a popsicle mold 😉

    Reply
    • Amber July 3, 2013 at 8:03 pm

      Indeed! 🙂

      Reply
  • Gwyneth's Loves July 3, 2013 at 7:19 pm

    What do you recommend I replace for the avocado? We can’t have those here.

    Reply
    • Amber July 3, 2013 at 8:03 pm

      Just leave it out. If you want, you can add in a banana for the creaminess. Good luck.

      Reply
  • Anonymous July 5, 2013 at 6:33 pm

    How much coconut milk should be added? When I looked at the links you provided one is a carton (8.5oz) and the other is a can (13.5oz)…so I’m not sure how much coconut milk to use. Thanks! I am excited to try this for my kids

    Reply
    • Amber July 6, 2013 at 2:27 am

      Good question. So use one can, or equivalent, and that would be just slightly over 1 1/2 cups (or just weight out 13.5 ounces).

      I hope you enjoy them as much as we do!

      Reply
  • Phoenix Helix July 16, 2013 at 1:33 am

    I bought my first popsicle molds this year, so have been gathering recipes, and these are on my must-try list. I also added it to the paleo popsicle roundup in my latest blog post. Thanks for your delicious creativity!

    Reply

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Thursday, October 11, 2012

Raw Strawberry "Cheese" Cake (Method #2) – SCD Friendly

In August I shared a raw cherry “cheese” cake.  In this recipe cashew butter was used to make the filling.  In this next version, the cashews are soaked.  The final verdict for me between these two recipes?  I prefer the soaked cashew method. The filling really mimics traditional cheese cake.  It was light and creamy.  But again, I haven’t had real cheese cake in years, so my memory of this dessert is a little foggy, but I can tell you that I prefer this method over the use of cashew butter.  My children and husband loved them both equally.  But I happen to live with three hopeless dessert/sweet fanatics, so they will eat anything I put in front of them that resembles cake.  Good for me, right.  Let me know if you get around to making any raw “cheese” cakes.  I really enjoy them and look forward to experimenting with different ingredients.  Yes, pumpkin is definitely on the list.  

Raw Strawberry “Cheese” Cake
Inspired by nearly all the raw “cheese” cakes from Heather @ Sweetly Raw   

Ingredients:
Crust
-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil 

Filling
-2 cups raw cashews soaked 4 – 6 hours
-1/3 cup honey (vegans use maple syrup or 30+ drops of vanilla or plain stevia) and add more if you’re a sweet tooth. 
-1/2 cup coconut oil (liquid state) – I use Tropical Traditions Golden Label Virgin 
-1 tablespoon vanilla 
Strawberry Sauce
-8 ounces fresh strawberries (frozen then thawed for off season) 
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)
-1 teaspoon liquid coconut oil 

How To:

1.  For crust: in a food processor pulse walnuts a few times, add in dates and coconut oil.  Blend until well incorporated.  I used an 8 inch spring form pan.  You can put some wax or parchment paper down on the bottom if you wish.  Press walnut and date crust mixture into pan.  

2. For the strawberry sauce: in a blender (food processor or high speed) blend the strawberries and honey until smooth.   

3.  For the filling: in a food processor, add cashews, honey and vanilla and start blending, drizzle in coconut oil.  You can make this in a food processor or high speed blender, just take note that a high speed blender will yield a smoother texture.  Add mixture to the crust and smooth out.  Then top with about 1/2 of the strawberry sauce.  
4.  After assembly, place in freezer for at least 4 hours, then you can remove from spring form pan and transfer to fridge.  The cake will get soft in the fridge, so keep it in the freezer if you want a very firm cake.  I liked it on the softer side so I stored it in the fridge.  
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursdays,  Keep It Real Thursdays, Wellness Weekend, GAPS Friendly Friday, Whole Foods Friday, 
Posted by Amber at 3:37 am

Labels: dessert, raw, SCD, summer treats.

18 Comments

  • Jen October 11, 2012 at 1:33 pm

    Oh Amber. How do you keep up with my cravings? This looks so delicious and your pictures are wonderful! I tried a key lime pie very similar to this recipe about a month ago but haven’t gotten around to posting it yet. Amazing how soaked cashews really taste creamy and pie/cheesecake-like.

    Thanks for another winner!

    Jen

    Reply
  • Heather Pace October 11, 2012 at 2:41 pm

    Amber this looks gorgeous! Thanks for the shout out 😉 Your stuff always looks fantastic. I think that raw cheesecake beats a cooked one any day! 😀

    Reply
  • Vicky October 11, 2012 at 7:33 pm

    Oh this is lovely! Fabulous Amber!

    Reply
  • Cassidy Stauffer October 11, 2012 at 7:41 pm

    This looks sooo good and your pictures are amazing! I just made a pumpkin cheesecake using raw cashews. It’s in the freezer right now and I can’t wait to see how it turns out! If it turns out the way I’m hoping, I’ll post it in the next week or two 🙂

    Reply
  • Laura October 11, 2012 at 8:20 pm

    Can I bite into one of those pieces right now?! Gorgeous pictures Amber and a divine dessert. My Strawberry crazy daughter will go nuts for this cake-and she won’t even know how good it is for her!

    Reply
  • Sarena Shasteen - The Non-Dairy Queen October 11, 2012 at 9:09 pm

    Wow Amber! This looks incredibly creamy thick and delicious! Perfect cheesecake texture! Soaked cashews really are perfect for dairy free treats!

    Reply
  • Gabby @ the veggie nook October 12, 2012 at 12:48 pm

    Wow, I just want to face plant into that cheesecake! It looks just like the real thing and that sauce just makes it look irresistible! Nice one Amber 🙂

    Reply
  • France@beyondthepeel October 13, 2012 at 6:54 pm

    I just love the simplicity of this Amber. It’s gorgeous too, but with so few ingredients, it’s easy enough to whip up. I look forward to trying this out. And I eat cheese, but why would you when it could be yummy cashews instead. Yum.

    Reply
  • glutenfreehappytummy.com October 14, 2012 at 1:54 am

    oh my gosh what a delicious pie! i love the strawberry sauce! yum:)

    Reply
  • Heather @Gluten-Free Cat October 14, 2012 at 4:45 pm

    Oh Amber, I am so glad that you shared these gorgeous pictures with us! I love every one of them! (And, yes, Heather of Sweetly Raw is such an inspiration!!) Cheesecake must be in the air this month! Thanks for sharing this with Raw Foods Thursdays!

    Reply
  • glutenfreehappytummy.com October 19, 2012 at 5:26 pm

    oh my gosh, you’ve seriously got me drooling Amber! I’m going to have to try this asap before strawberries are gone for the season!

    Reply
  • mary_smith October 23, 2012 at 12:29 am

    This is fantastic! I’m off sweets for a few weeks but this is definitely at the top of my list.

    Reply
  • Jessica October 26, 2012 at 8:04 pm

    Wow, this looks great! I have been getting into making raw desserts like this, so I will have to try it. Thank you so much for sharing this on Meatless Monday 🙂

    Reply
  • Elizabeth October 27, 2012 at 1:30 pm

    Yum–I will try making this crustless to cut down on the fats.
    Beautiful!!
    Peace and Raw Health,
    Elizabeth

    Reply
  • Kenzie October 31, 2012 at 4:34 am

    I made this with mangoes instead of strawberries and it was delicious!!!! Love the crust and cashew filling!!

    Reply
    • Amber October 31, 2012 at 11:45 pm

      Oh my goodness…mango sounds amazing! What a great idea. Love it. Thanks or sharing. 🙂

      Happy Halloween.

      Reply
  • Tianna March 15, 2016 at 1:28 pm

    Is there a substitute for Dates ?

    Reply
    • Amber April 3, 2016 at 5:30 pm

      Try ANY dried fruit…raisins, cranberries, figs. Good luck.

      Reply

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Friday, August 17, 2012

Allergy-Friendly Camping Cuisine (with s’mores of course) + Happy Birthday To Me!!

I LOVE camping.  I grew up camping – it’s in my blood.  My happiest memories in life are of being out in nature, singing around a campfire, playing for hours in a creek, fishing, hiking, lazy afternoon naps in a tent with a cool mountain breeze wafting around me…ahhhh.  Thinking about it makes me instantly happy and calm.  We took the kids camping last week in celebration of my 35th birthday.  We had a great time.  I was a busy bee cooking/baking, but over the years I’ve become accustomed to all this preparation.  I hope these recipes and food ideas are helpful for your next camping trip (allergy-friendly style).  

First up: S’mores.  
A MUST when camping. 
*SCD Marshmallows from Jenni at The Urban Poser
(these were amazing – they melted nicely and were ooey-gooey)
(these are the perfect chocolates for evening s’mores, caffeine free so the kiddos have a good night sleep)
*Grain Free Graham Crackers
(there are so many recipes out there to choose from)
S’mores – yes please.
I tried my hand at some grain free SCD graham crackers before we left.  I was sort of in a hurry (after alll my cooking, I was tired) so I googled “grain free graham crackers” for some ideas and literally threw this recipe together (I didn’t write anything down).  The recipe was…okay.  Certainly not blog worthy, but they did the job and held the good stuff in.
Next: allergy-friendly breads – and hot dog buns.
Another MUST when camping.  
Here is a list of homemade and store bought food items we enjoyed on this camping trip
Homemade:
1.  SCD Sandwich Bread
2.  SCD Cauliflower Wraps 
4.  SCD Marshmallows
6.  Graham Crackers
7.  Chocolate Milk
8.  Slow-Cooker Curry Chicken
9.  Cherry Almond Macaroons
11.  Tomatoes and zucchini from our garden
From the store:
1.  Gluten Free Crackers
2.  Garlic Hummus
3.  Gluten Free Sandwich Bread
4.  Gluten Free Hot Dog Buns
5.  Chicken Apple Hot Dogs
6.  Gluten Free Organic Canned Soup
7.  Fresh Organic Local Eggs
8.  Almond Butter & Jelly
9.  Bananas, Apples & Nectarines
10.  Gluten Free Oatmeal
11.  Turkey Bacon 
12.  Mustard & Vegan Mayo 
13.  Dried sugar & sulfur free cranberries
14.  Carrot & Celery Sticks
Here are some pictures of our fun time:
   Mommy playing some guitar – a MUST when camping.  
My sweet husband
My mountain girl
There was a lovely creek running through our camp site.
We had fun playing in the refreshing, cool water.
Mountain Mommy!
I feel my happiest in nature, especially near tall, beautiful, delicious smelling pine trees.  So healing.
 Here are a few pictures of me on my birthday
(35 years baby- woot!)  Here’s to many, many more happy, healthy years to come.
I’m an avid thrifter, and I found this super cute dress and belt while thrifting with my best girlfriend, Moe.  We are thrift store/garage sale addicts! Moe is my lucky charm, as I always find cute stuff and great deals when we’re together (plus she is really good at haggling).
My sweet-pea son, Ethan
 My sweet-pea daughter, Sky
And check out my birthday cake!!

(yes, I made my own birthday cake)
Thanks to Jenni at The Urban Poser for this great recipe.
It was amazing.

Shared on: Whole Foods Friday

Posted by Amber at 5:35 am

Labels: allergy-friendly, dessert, SCD, summer cuisine, summer treats.

16 Comments

  • Gabby @ the veggie nook August 17, 2012 at 9:10 am

    So many great camping tips! It’s been so long since I’ve been camping and don’t think I’ll get the chance to do it this year. Oh well, there’s always next year!

    Happy belated birthday! Looks like you celebrated it in the perfect way- camping, family and delicious food 🙂

    Reply
  • Sarena Shasteen - The Non-Dairy Queen August 17, 2012 at 9:58 am

    I have such incredible memories of camping as a kid! I remember mostly going with my cousin, riding bikes, eating smore’s and catching a huge bass (I was little so this is relative to my size and memory). Such great times. Looks like you guys had an incredible time together! I can’t wait for the fall so I can take my boys camping.

    By the way, you are beautiful! Love that dress too! I hope you had an incredible birthday!

    Reply
  • Amber Shea @Almost Vegan August 17, 2012 at 6:03 pm

    Happy b-day to you, lovely!

    Reply
  • lauren @ Empowered Sustenance August 17, 2012 at 7:01 pm

    Happy Birthday, Amber!! It looks like you all had a wonderful time camping and feasting on travel-friendly, healthy foods. Those s’mores look incredible! It sounds like you did a LOT of cooking… I could never make so much food at once! And thanks for linking my cauli wraps recipe!

    Reply
  • Shirley @ gfe August 17, 2012 at 7:02 pm

    I love this post a million times over, Amber!! Happy birthday, dear! You know I’m a camping gal and I love how you all are enjoying camping with your kiddos. Those will be treasured memories and change their lives forever, just as your camping as a child changed yours. What delicious camping food and birthday fare, and you look super, super cute in all the photos! I love them all, of you and your family. 🙂 Off to share on FB. I was just talking about camping the other day and a reader wanted another post from me, so I’ll use yours in the mean time–thanks!

    xoxo,
    Shirley

    Reply
  • Vicky August 17, 2012 at 8:12 pm

    You seemed to have a wonderful trip, gorgeous photos and lots of great tips!

    Lovely of you to share your birthday trip! Happy Birthday to you!

    Reply
  • Laura August 17, 2012 at 8:47 pm

    Happy Birthday Gorgeous Amber! You are one healthy, happy, loving Momma and inspiration to so many of us followers of your wonderful site!

    Reply
  • Unknown August 17, 2012 at 9:03 pm

    So glad you shared the pics, thank you! Love to have a face to go with the name. You are so pretty and have a lovely family. Happy Birthday and cheers to you!

    Reply
  • Tessa Domestic Diva August 18, 2012 at 1:02 am

    I can’t think its better way to spend a bday than calling! Oi got a kick out of the homemade list….boy can I relate to that…It sure is a lot of work getting ready for a trip When food allergies are the order of the day!Good thing we are ‘passionate about Good food my friend! Happy birthday!

    Reply
  • Unknown August 18, 2012 at 2:46 am

    I’ve tried to roast these same marshmallows several times with no success. How did you roast them?

    Reply
    • Amber August 18, 2012 at 3:45 am

      Hello unknown,

      One thing to keep in mind when making alternative food is to not expect the alternative version to be just like the traditional. This is difficult at first (it was for me). Case in point, these marshmallows. They might taste just like traditional, but they aren’t made from the same ingredients. Therefore, they will not act the same under similar conditions. I don’t treat them or roast them like a traditional marshmallow. I placed them in the fire (on a stick like you see there with my daughter). I held them in the heat of the fire (not the flame). I turned quickly and once they started dripping I removed and immediately transferred to the graham cracker. The final melted product was very similar to the traditional version. They do not form a crispy crust, but they do melt nicely and taste amazing.

      Sometimes you just have to go with it, you know. I’ve found over the years that holding on to our former experiences with food can actually hinder new experiences.

      We made new memories together as a family. My son’s first s’mores! No, he didn’t hold the marshmallow in the fire nor did my daughter (mommy did), but they still ate this fun classic camping food, which would not have been possible had I not made this recipe.

      Good luck to you, I hope you find a way to still enjoy them without missing the traditional version and process too much. I think this is such a lovely recipe – such a treat.

      Reply
  • glutenfreehappytummy.com August 18, 2012 at 3:03 am

    I LOVE THIS POST!!!! first of all, Happy Birthday!! You are so gorgeous! Oh my gosh – and what a fun camping trip! you all look so happy and like you’re having a blast! I didn’t know you played guitar! how cool! i do too — though, I left it in NYC, so I haven’t played in almost a year! haha … and wow those smores are perfect! I’ll have to try out those marshmallows! I hope you have a great night! Here’s to many more happy, healthy birthdays!! Cheers!

    Reply
  • Minnie@thelady8home August 18, 2012 at 3:31 am

    You look so incredibly beautiful!! Wish you have many many awesome returns of the day Amber. Love the camping pics, and the choco recipe too!

    Reply
  • France@beyondthepeel August 20, 2012 at 8:53 pm

    YOU look beautiful and happy b day darling. Looks like the camping trip was a great success.

    Reply
  • [email protected] August 22, 2012 at 1:36 am

    Hi Amber,
    Thanks for sharing your fabulous camping pictures! You look gorgeous in your thrift store dress! I am also an avid garage sale addict! Another thing in common!

    Reply
  • Megan @ Allergy Free Alaska August 24, 2012 at 6:41 am

    I LOVE this post, Amber!! Happy Birthday again – and what a super cute thrift store find. I would love to go thrift store shopping with you and Moe. 🙂

    I’m highlighting this post over at Whole Food Fridays this week. Thank you for sharing!!
    xo
    M

    Reply

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Monday, July 16, 2012

Raw Mexican Chocolate Ice Cream (vegan, dairy free, cane-sugar free)

Since reviewing their products, I’ve been dreaming about Blue Mountain Organics’ cashew based ice creams.  They are so creamy and flavorful.  Such a healthy summer treat.  So last week, I finally got around to making my own cashew based ice cream.  I’m quite used to making coconut milk based ice creams, so I wasn’t sure how this was going to turn out.  But it did, and deliciously so.  What we have here is a raw, vegan, dairy free, cane-sugar free, chocolate ice cream that’s so creamy it feels like velvet in your mouth.  It goes without saying that my chocoholic husband proclaimed this as his new favorite dessert.  Good, because it’s super easy to make and super good for you. Knock yourself out my dear. 

Ingredients: 
-2 cups cashews (soaked for up to 6 hours)
-2 tablespoons coconut oil
-1/4 cup raw cacao (or more for you chocoholics) 
-1/3 cup grade B maple syrup (or to your sweetness, you could also add in a few drops of liquid stevia if you’re a super sweet tooth)
-1 tablespoon vanilla
-1/4 cup dates (about 4) seeded and soaked in 1 cup filtered water for at least 2 hours (I soak mine for 4)
-1 cup date water + 1/2 cup filtered water
-1/4 teaspoon coffee flavor
-1 teaspoon cinnamon
-Dash of cayenne (optional) 

How To:
1.  To a blender add drained cashews, coconut oil, cacao, maple syrup, vanilla, dates with date water plus an extra 1/2 cup water, coffee flavor, and cinnamon.  Blend until incorporated (if mixture gets warm from blending, wait until it has cooled before adding it to ice cream maker).
2.  Add to ice cream maker and churn until thick.
3.  Transfer to glass container and store in freezer for at least four hours.
4.  Remove from freezer 20 minutes before serving.

Notes:
*I use this ice cream maker and it works great, and it’s a perfect middle ground size.  

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Raw Foods Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, 

Posted by Amber at 9:48 pm

Labels: cane sugar free, dairy free, dessert, ice cream, raw, summer treats, vegan.

29 Comments

  • Vicky July 16, 2012 at 10:01 pm

    Looks lush Amber!

    I would make some but my lovely daughter doesn’t care for the texture of cashew based creams 🙁 That said it would all be for me wouldn’t it!

    Reply
    • Amber July 17, 2012 at 7:43 pm

      Oh wow, that’s interesting. I have found that people are very particular about textures. The creamier the the better for me though. 🙂

      Reply
  • Maggie July 16, 2012 at 10:51 pm

    Oh my goodness Amber!
    I bet this is so delicious – the maple syrup and the dates must be divine! Do you use the coconut oil to help the cashews harden a little?
    I’d love to make a cashew based ice cream – I’ve had them at raw food restaurants, but never made them either. I really wish my ice cream canister was in the freezer 🙂

    Reply
    • Amber July 16, 2012 at 11:07 pm

      Hi Maggie,

      It is super delicious. You should totally try a cashew based ice cream. I really think you’ll love it. My husband prefers the texture over coconut milk based.

      So my thought with the coconut oil was to: (1) impart a little flavor, and (2) for the nutrition factor. The cashews harden up pretty well on their own and I’m sure this recipe would be fine with no coconut oil at all. 🙂

      XO,
      –Am

      Reply
  • glutenfreehappytummy.com July 17, 2012 at 1:41 am

    oh Amber, you’ve done it again! this sounds fantastic! i’ll take 2 scoops please! 🙂 it looks so creamy and wonderful! i hope your week is off to a great start!

    Reply
    • Amber July 17, 2012 at 7:41 pm

      Thanks sweet Caralyn.

      Reply
  • Milan July 17, 2012 at 6:52 pm

    This looks so amazingly good Amber! I have been craving ice cream this whole summer and a vegan friendly would be super! Have a beautiful day.

    Reply
  • kellcia July 17, 2012 at 7:33 pm

    would love to add some of your pages to my pin interest page, please add a button!!!!! 🙂 love your site

    Reply
  • Amber July 17, 2012 at 7:41 pm

    Hi There Kellcia,

    Thanks! I know…I’m so behind with the Pinterest. So I am in the process of moving over to WordPress and will have all the updated, cool kid buttons very soon. 🙂

    I have do have a Pinterest account, however. Here it is if you’re interested:
    http://pinterest.com/amberattta/

    Reply
  • Lauren @ Empowered Sustenance July 17, 2012 at 10:07 pm

    This looks so luscious and creamy! I have never made ice cream with cashew cream–this is so creative. Now that it has reached triple digits in my town I need a good ice cream recipe. I look forward to trying this!

    Reply
    • Amber July 18, 2012 at 4:31 am

      Thanks Lauren.

      I hear ya with the triple digits. I was like 106 last week. Melt. All we wanted were smoothies and ice cream. 🙂 Hope you’re staying cool.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 18, 2012 at 1:45 am

    I have yet to try cashews as the base for my dairy free ice creams. I really need to do that. This looks incredibly creamy, cold and delicious!

    Reply
  • Heba @ My Life in a Pyramid July 18, 2012 at 1:51 am

    Oh man, this looks so amazing. I am a huge fan of dark chocolate, and I love that this uses cashews for a change. I’m def planning to try this once I invest in an ice cream maker! 🙂

    Reply
  • Carole July 18, 2012 at 2:41 am

    Super post. Isn’t it a great idea to collect lunch recipes in the Recipe Box linky party? My link was the bacon and scrambled egg rolls. Have a lovely week.

    Reply
  • Laura July 18, 2012 at 3:04 am

    I’m crazy about cashew based ice creams and I sure love anything with chocolate in it 🙂 This ice cream is right up my alley and I could totally go for a huge bowl of this decadent dessert right now.

    Reply
    • Amber July 18, 2012 at 4:30 am

      Hey Laura,

      I thought this might catch your eye. 🙂

      Reply
  • Farty Girl July 18, 2012 at 3:13 am

    this looks amazing! the texture is PERFECT. you must have one hell of a blender!!!

    the blue mountain brand IS delicious. but i bet this one is just as good. 🙂

    Reply
    • Amber July 18, 2012 at 4:29 am

      Hi FG,

      Thanks! Vitamix baby. Love it. I think any blender would work though. If you soak cashews, they blend really nice. And I have to say, my version tastes a lot like Blue Mountain’s. Slurp.

      Reply
  • Minnie(@thelady8home) July 18, 2012 at 11:17 am

    OMG that looks so devinely exotic! Icecreams are my fav. Thank you so much for sharing this new one.

    Reply
  • gfe--gluten free easily July 20, 2012 at 12:41 pm

    I love how you look at products and recipes and re-create them! I want this for breakfast, Amber! Beautiful rich and creamy ice cream!

    xo,
    Shirley

    Reply
  • Winnie August 16, 2012 at 1:08 pm

    What a great ice cream
    I’ve made a frozen strawberry-pie a few months ago and used cashews in the same way. We love it, so I have no doubt that this ice cream tastes great

    Reply
  • Miz Helen August 19, 2012 at 10:01 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • hermes bag outlet January 1, 2013 at 2:39 am

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    Reply
  • pink cocktail January 18, 2013 at 9:18 am

    look very delicious, love it.

    Reply
  • Dana Visak February 15, 2013 at 6:52 pm

    Hi Amber ~ This looks and sounds heavenly and I will for sure make once I get an ice cream maker (I know, it’s hard to believe I don’t have one). Since you make ice creams all the time, can you suggest a good quality ice cream maker? Is the one you use still available. I don’t even know what to look for when searching for a good one—besides size. I know I don’t need anything too large since we’re only two people in our household.

    Also, it is inferred in the instructions that the cashews are soaked but there is no mention of how long (?). Would an hr. be enough time or should it be more? Thanks so much for ALL your great recipes!—and your time perfecting them. 🙂

    Reply
    • Amber February 15, 2013 at 8:38 pm

      Hi Dana,

      Thanks for your questions. And thank you for noticing my omission about the cashews. I’ve updated the post with cashew soaking time, as well as the ice cream maker I use (information found in the notes section).

      Thanks again and let me know how it turns out for you. Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Dana Visak February 19, 2013 at 5:20 pm

    Perfect!—and thank you!!! 🙂

    Reply
  • Amanda Evans December 27, 2014 at 2:45 pm

    Hi there, any tips on making this without an icecream maker? Looks delish! Thanks 🙂

    Reply
    • Amber December 29, 2014 at 10:05 am

      My friend, Ricki Heller: http://www.rickiheller.com/ has a great technique for making ice cream without an ice cream maker! Check out her site.

      Reply

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Friday, July 6, 2012

Coconut Vanilla Bean Ice Cream With "Caramel" Sauce (dairy free, cane-sugar free, SCD friendly)

One thing I haven’t had in years is caramel.  As a child I just loved warm caramel drizzled over ice cream (ahhh).  I’ve been experimenting with a few different “caramel” sauces, and I think this one is my favorite.  Does it taste just like caramel, no.  Does it taste delicious, yes.  Is it a fun topping on ice cream, yes and yes.  One ingredient that gives it a nice creamy texture is cashew butter.  I always have some of this brand on hand (as I use it to make Danielle’s awesome bread).  It’s an expensive brand, but it has a creamy texture I’ve yet to replicate.  It’s sweet and delicious and makes the most amazing cashew icings.  


SCD Coconut Vanilla Bean Ice Cream 
Ingredients:
-2 cans coconut milk, this brand is SCD friendly
-4 ounces of seeded Medjool dates (7 dates)
-1/3 cup honey (vegans use grade B maple syrup) 
-1 1/2 tablespoons vanilla
-Filling from 1 vanilla bean 

How To:
1.  Soak dates with 1 can of the coconut milk for at least 3 hours
2.  Blend above ingredients until well incorporated
3.  Transfer to ice cream maker and churn until thick
4.  Transfer to glass storage and store in freezer for at least 4 hours
5.  Remove 10-15 minutes before serving (depending on the season- summer 10 minutes, cooler weather, give it up to 15)

“Caramel” Sauce 
Ingredients:
-4 ounces of seeded Medjool dates (around 6 or 7) soaked for at least 3 hours
-2 tablespoons melted coconut oil 
-2 tablespoons honey (vegans use grade B maple syrup) 
-1/4 teaspoon vanilla
-1/8 teaspoon salt
-2 tablespoons cashew butter (optional, but worth it)

How To:
1.  In food processor, blend above ingredients until well incorporated and creamy
2.  Serve immediately on ice cream
3.  Store in fridge and bring to room temp, or warm slightly, before serving 

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Wellness Weekend, Allergy-Friendly Fridays, 

Posted by Amber at 10:27 pm

Labels: dairy free, dessert, ice cream, SCD, summer treats.

31 Comments

  • gfe--gluten free easily July 7, 2012 at 2:00 am

    You AMAZE me! When do you sleep? Awesome recipe and gorgeous photos, Amber!

    xoxo,
    Shirley

    Reply
    • Amber July 8, 2012 at 8:02 pm

      Thanks Shirley. You’re too funny. This recipe is so fast and easy, I make it a few times each week. And I live with a family of ice cream lovers, so I make several batches each week. I think this vanilla bean is my new favorite. It makes a delicious chocolate milkshake.

      Reply
  • Christina July 7, 2012 at 3:05 am

    This looks so DELICIOUS!!!! Then to scroll down and see the berries..ahhh! My mouth is watering! I love finding a tasty alternative to some of my favorite past food loves! I don’t think I look for things to be exactly the same, just fill the void a bit and taste yummy!

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Thanks Christina…and I can’t agree with you more. It took me a while to be okay with not getting a recipe to taste exactly like the original…how could it with completely different ingredients. 🙂

      Reply
  • Natalie July 7, 2012 at 8:08 am

    Ohhhh my goodness. This is by FAR my favorite combination ever. THANK YOU for this. 🙂

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Oh, mine too Natalie!!

      Reply
  • Vicky July 7, 2012 at 9:43 am

    Absolutely awesome Amber! Gorgeous pictures too!

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Thanks Vicky! 🙂

      Reply
  • glutenfreehappytummy.com July 7, 2012 at 2:55 pm

    my oh my Amber, that caramel sauce looks absolutely outrageous! i think i could probably bathe in it! haha…jk jk:) such gorgeous photos too — very artistic:) have a great weekend! Hugs!

    Reply
    • Amber July 8, 2012 at 8:06 pm

      I have a hard time not eating this ENTIRE thing. It’s so delicious. That cashew butter is a dream. But this “caramel” also tastes great without it. Hope you’re having a great weekend too dear.

      Reply
  • Laura July 8, 2012 at 1:58 pm

    Amber, you never cease to amaze me! I just ate breakfast and I already want it to be dessert time to make this amazing treat. I haven’t played around with cashew butter before. I guess I better start. A healthy “caramel” sauce to go on top of homemade ice cream-count me in daily! Thanks for sharing this amazing recipe dear.

    Reply
    • Amber July 8, 2012 at 8:07 pm

      Thanks sweet friend. I thought you might like this one, with you being the ice cream queen and all. 🙂

      Reply
  • Heather @Gluten-Free Cat July 8, 2012 at 7:25 pm

    That caramel sauce looks magical! I love that you use dates and honey to sweeten it. it must taste incredible on your ice cream. I’m thinking it would be a delicious addition to a breakfast cereal too…hot or cold.

    Reply
    • Amber July 8, 2012 at 8:09 pm

      Thanks Heather. It does taste incredible. And I love your idea of putting it on breakfast cereal. Actually, I made some granola bars with this sauce, however they didn’t hold (at least not like I like my granola bars to feel). But oh boy are they nummy. Hope you’re having a great Sunday.

      Reply
  • France@beyondthepeel July 8, 2012 at 9:31 pm

    I love the simplicity and all of these flavorful natural foods that come together so beautifully. Gorgeous Amber.

    Reply
    • Amber July 9, 2012 at 4:15 pm

      Thank you France!

      Reply
  • Liese @HighRawOmnivore July 8, 2012 at 11:40 pm

    Oh wow, I’m so glad I found you just for the ice cream recipe, let alone tha caramel sauce! It’s just what I’ve been looking for! *drools*

    Reply
    • Amber July 9, 2012 at 4:16 pm

      Hi Liese,

      So glad to have you here. Thanks for stopping by.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 9, 2012 at 2:40 pm

    This looks amazing! I have a huge thing of dates that I keep thinking to use as a sweetener, but I always put it aside. I need to get with it and start using them!

    Reply
    • Amber July 9, 2012 at 4:16 pm

      Well that sounds perfect. I’m such a sucker for dates. Aren’t they the best!

      Reply
  • Allison Holden July 9, 2012 at 3:56 pm

    I’ve never tried a caramel sauce made with dates before. Definitely pinning this!

    Reply
    • Amber July 9, 2012 at 4:17 pm

      Thanks Allison. Let me know if you give it a try. The cashew butter makes it super creamy, but still a great sauce without. Can’t go wrong with honey and dates (oh, and that lovey coconut oil).

      Reply
  • Carole July 10, 2012 at 9:19 pm

    Super post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in some bacon and scrambled egg rolls. Enjoy.

    Reply
  • Nicole@Show Off Friday July 16, 2012 at 5:31 pm

    Hi Amber. What a delicious looking treat!

    Reply
  • amberbarraclough July 17, 2012 at 12:42 pm

    this looks sooo yummy! pinning – can’t wait to try it soon!
    found you on show off friday linky party 🙂
    amber from ithoughtofitsecond.blogspot.com

    Reply
  • Chaya July 17, 2012 at 7:41 pm

    I think you made quite a sensation with this. Certainly, you did at the Recipe Box where this delicious dish is being featured.

    Reply
  • Heather Pace July 20, 2012 at 3:38 am

    Mmm vanilla ice cream is my fave. I’ve been making it waaay too much this summer, lol. Your ice cream and caramel has my mouth watering!!!

    Reply
  • Iris November 27, 2012 at 5:07 am

    So delicious! I could definitely go for this right now!

    Reply
  • Ashley December 13, 2012 at 3:09 am

    this was AMAZING!!

    Reply
    • Amber December 13, 2012 at 3:43 am

      Thanks Ashley! So glad you enjoyed it. It’s one of my favorites. 🙂

      Reply
  • dsmirniotis May 29, 2013 at 7:10 pm

    Jen, thanks for publishing, this is such a lovely recipe! I’m giving it a shout-out on my blog, as an accompaniment to an Apple Cinnamon Cake 🙂

    Reply

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