Category Archives: cane sugar free

Thursday, June 13, 2013

Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)

A few months ago some new raw food items made an appearance at my local Natural Foods Coop.  Ever hear of Coco-Roons? They are a tasty take on macaroons, incorporating almond flour with the shredded coconut.  They come in a variety of flavors and are super healthy, but the price tag…ouch!  So I decided to make these bad-boys at home.  The turn out was amazing. I hope you enjoy making these too.  
See HERE and HERE for my other raw homemade (store-brand knock-offs).  
Raw Lemon Pie Macaroons 
(Coco-Roon Knock-Offs)
SCD, Paleo, GAPS, dairy free, grain free, cane-sugar free

Ingredients:

-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract 
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt

How To:
1.  In a food processor add the 2 cups of shredded coconut.  Blend for 30 seconds.  Then add in the almond flour.  Blend together for 10 seconds.
2.  With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily.  That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens).  This is the dehydrator I use.   
5.  Dehydrate for at least 6 hours on 110 degrees.  These dry nicely on the outside (leaving no oily residue) and stay moist on the inside.  Makes about 12 macaroons.

Shared on: Raw Food Thursday, Wellness Weekend, Allergy-Friendly Lunchbox Love, Whole Food Fridays, Healthy Vegan Fridays, 
Posted by Amber at 4:55 am

Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.

28 Comments

  • Heather @Gluten-Free Cat June 13, 2013 at 4:08 pm

    Oh Amber, these look soooooo delicious! I needed something lemony for this hot summer weather. What gorgeous pictures too. Love the yellow flowers!!! Hope you’re bringing these to RFT because they’ll be a HIT!

    xoxo,
    Heather

    Reply
    • Amber June 13, 2013 at 9:32 pm

      Thank Heather. They are! They are my new favorite. In making my own, I was able to control the lemon flavor and added much more than the store bought contains. So fun. Just shared over on RFT. Have a great weekend.

      –Amber

      Reply
  • Jen June 13, 2013 at 6:59 pm

    AM – SISTA FREN! I’ma want these right now! If one does not own a dehydrator, can one use the oven on a low temp? My oven’s lowest temp goes to 170F.

    Once I can do almond flour (I hope) I MUST have these. You know lemon is my favorite by now girl.

    Thanks for a great post and great, mouth-watering pics!

    Jen

    PS – I’ve pinned this to “Grain Free Gaga” on Pinterest…

    Reply
    • Amber June 13, 2013 at 9:36 pm

      I thought these would catch your eye, Jen. I know you likey the lemon. You will get to enjoy these on day soon. I can’t imagine how hard it is to see all these recipes you cannot eat. I’m so impressed with you!

      Reply
    • Amber June 13, 2013 at 9:42 pm

      Whoops, I forgot to address the dehydrator. I would bake these at 170 degrees for 1 hour and then do 15 minutes after that until you have a dry outside with soft inside – or to your texture preference. Girlfriend, you NEED to get a dehydrator. They are much fun!! 🙂

      Reply
  • Megan Ancheta June 13, 2013 at 7:54 pm

    YUMMO Miss Amber!! These sound right up my alley! I wonder how they would do without the honey, but with more stevia? What do you think?

    I agree with Heather – love the gorgeous photos!
    Hugs!
    Megan

    Reply
    • Amber June 13, 2013 at 9:38 pm

      Hi Meg,

      I think stevia would be fine. Use lemon stevia if you have it. 🙂 Not sure how many drops. I would do 7 – 10 to start. Hope that helps girl.

      Reply
  • gfe--gluten free easily June 13, 2013 at 8:24 pm

    These look absolutely fabulous!! I, too, love the photos with the flowers. 🙂

    xoxo,
    Shirley

    Reply
    • Amber June 13, 2013 at 9:39 pm

      Thanks sweet Shirley. 🙂

      Reply
  • Laura June 13, 2013 at 9:30 pm

    Ahh lemon treats-YES please! These babies look incredible Amber and perfect for a hot day like today. And yes your photos are gorgeous as always 🙂

    Reply
    • Amber October 1, 2013 at 1:47 am

      Lemon sisters! 🙂

      Reply
  • Ricki June 14, 2013 at 2:28 am

    This is just the kind of cookie I love. Coconut, lemon, almond. . .what a great mix. Yum!

    Reply
    • Amber October 1, 2013 at 1:47 am

      It’s a great mix indeed, Ricki. Thanks. 🙂

      Reply
  • Anonymous June 15, 2013 at 4:02 am

    What if you don’t have a dehydrater? Can the oven be used?

    Reply
  • Amber June 15, 2013 at 4:28 am

    Hi There,

    Please see above comment regarding oven use and temp times.

    Thank you.

    Reply
  • Gabby @ the veggie nook June 16, 2013 at 5:01 pm

    Oh wow, these look so melt-in-your-mouth delicious! I don’t think I’d be able to stop myself from eating 10!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks Gabby. They are quite addictive.

      Reply
  • Michelle June 17, 2013 at 5:03 pm

    Wow these were awesome! I just got a dehydrator and have been playing with recipes. These are my favorite! Super moist with a nice lemon flavor! Thanks for the tip!!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks so much, Michelle. Glad you like enjoy them as much as we do!

      Reply
  • Lisa Natcharian June 21, 2013 at 11:43 am

    Hi Amber! I featured your macaroons on Lunchbox Love today 🙂 Now I just need to get a dehydrator so I can try them!

    Be well,
    Lisa

    Reply
    • Amber October 1, 2013 at 1:53 am

      Many Thanks Lisa!! Sorry I’m getting to you so late.

      Reply
  • mrs.koby88 June 26, 2013 at 5:04 pm

    I can’t wait to try these! Would coconut flour work as well?

    Reply
    • Amber October 1, 2013 at 1:55 am

      Coconut flour in place of the almond? Yes, I think that would work just fine. Coconut flour is used often in macaroons. Be sure to use less – about 1/2 cup.

      Reply
  • Anonymous June 26, 2013 at 10:08 pm

    I don’t think I could wait for these to be dehydrated. I’d eat them right out of the mixer.
    Lori

    Reply
    • Amber October 1, 2013 at 1:56 am

      Ha ha. I know what you mean. But the heat really makes them – love the texture it creates. 🙂

      Reply
  • Anonymous October 1, 2013 at 1:00 am

    Awesome, do you have an alternative for the Apple Pie ones?

    Reply
    • Amber October 1, 2013 at 1:56 am

      Oooo, I have yet to try those! I’m on it. Check back in the near future. I’ve had my eye on those apples ones – just waiting for them to go on sale!! :- )

      Reply
  • Ginnie July 10, 2016 at 6:11 pm

    Hello, could you use regular gluten free flour instead of the almond flour?

    Reply

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Monday, June 3, 2013

Cherry Amaretto Coconut Ice Cream (SCD, Paleo, dairy free, cane-sugar free)

Ever had that So Delicious Cherry Amaretto Coconut Ice Cream or Coconut Bliss Cherry Amaretto Ice Cream? I have, and they are pretty darn tasty.  But I don’t like all the other added ingredients (or the agave used to sweeten).  And speaking of ingredients, I was thinking about amaretto today.  What is it?  Oh okay, thanks again Wikipedia, it’s a liqueur.  No wonder I didn’t know this.  I am (err, was) a beer drinker.  Don’t know too much about those fancy liqueurs.  I looked at three popular ice cream brands that were “cherry amaretto” and you know what?  I did not see amaretto in any of the ingredients.  Hmmm.  I am not going to go through the trouble of buying a bottle of liqueur for an ice cream recipe if Haagen Dazs won’t.  I’m not a Mad Men character, what am I going to do with a bottle of amaretto liqueur anyway?  Okay, so almond flavoring will have to do.  And it did.  And it’s delicious.  And by golly, it tastes like this and this.  And can’t say for sure, but maybe even this.  So there you go with the amaretto info.  
And oh yes, yeah for cherry season!! 
Cherry Amaretto Coconut Ice Cream
dairy free, cane-sugar free 

Ingredients:
-2 cans full fat coconut milk this or this   
-2 1/2 cups fresh pitted sweet cherries (comes out to 13 ounces)
-1/3 cup honey (vegans use maple syrup, NOT SCD or Paleo)  
-1/2 teaspoon vanilla extract 
-1 teaspoon pure almond extract  

How To:
1.  Blend the above ingredients until smooth.
2.  Add the mixture into an ice cream maker and churn until thick.
3.  Transfer ice cream into a glass container and freeze for 4 to 6 hours.
4. Remove 5 to 10 minutes before serving to allow ice cream to soften a bit.

Notes:
*I have made this ice cream two ways.  The first is the method in this post.  The second way is to leave 1 cup of the fresh cherries out of the blended mixture.  Finely chop the 1 cup of cherries and then add them into the ice cream maker in the last few minutes of churning.  At this time you can also add in 1 cup of cacao nibs, chocolate chunks, or finely chopped almonds.  
 Cherry Nutrition 
Other ways to enjoy the beloved cherry

In a smoothie
In a pie
In my belly!
_________________________________
Shared on: Allergy-Free Wednesdays, Healthy Vegan Fridays
Posted by Amber at 5:23 am

Labels: cane sugar free, dessert, ice cream, Paleo, raw, SCD, summer cuisine.

15 Comments

  • Gabby Ouimet June 3, 2013 at 4:02 pm

    I think companies called things “amaretto flavoured” just to make it sound fancy. Because really, it all just tastes like almond! Not that that’s a bad thing 😉 This looks AMAZING! And your ingredients list is much nicer 🙂

    Reply
    • Amber June 3, 2013 at 6:02 pm

      I agree, Gabby. And yes, I always just assumed amaretto was an almond concentrate. Anyway, almond extract works just great for that deep almond flavor.

      Reply
  • Laura June 3, 2013 at 6:25 pm

    Looks out of this world good Amber…I adore cherries and well dairy-free ice cream of course 🙂 Just shared on Facebook!

    Reply
  • Jen June 3, 2013 at 6:26 pm

    AM – You’re killing me!!! Please – no more yummy recipes until I’m OFF AIP! I adore cherries – and this ice looks amazing.

    Thanks for another inspiring post. If I was a nice mom, I’d make this for my kids even though I couldn’t have it.

    Too bad for them I’m a meanie….
    🙂

    XO
    Jen

    Reply
  • Ricki June 4, 2013 at 12:12 am

    Amber, this sounds beyond delicious! I’m sure coconut nectar or agave would work, too, right? I’d even venture to guess that good ole stevia would be phenomenal. I LOVE fresh cherries, and this combination with almond sounds incredibly dreamy. Off to share on FB!! 😀

    Reply
    • Amber June 4, 2013 at 2:38 am

      Thanks Ricki. I would use the coconut nectar and a few drops of stevia as vegan alternative to maple syrup. Thanks for sharing lovely lady. 🙂

      Reply
  • GlutenFreeHappyTummy June 4, 2013 at 2:34 am

    oooh Amber! This is an irresistible combination of flavors! LOVE this!! weekend recipe for sure!

    Reply
    • Amber June 4, 2013 at 2:39 am

      Ice cream in some form will be made for sure around here this weekend. Weather calls for 103 degrees! Yikes. 🙂 Hope you’re staying cool in NYC.

      Reply
  • Heather @Gluten-Free Cat June 4, 2013 at 2:35 am

    Ooh, how delicious! Why oh why have I not purchased an ice cream maker yet??? I’m thinking I may just need to make a smoothie out of your list of ingredients though. YUMMY! And I love that cheesecake picture. Wow!!

    Heather

    Reply
    • Amber June 4, 2013 at 2:40 am

      My ice cream maker was a great purchase. I highly recommend!! And yes, pit some fresh cherries, freeze, and use them in a smoothie version. I bet that would taste fab (maybe use almond milk instead of coconut or half of each). 🙂

      Reply
  • Cassidy Stauffer June 4, 2013 at 1:40 pm

    Oh WOW Amber!!! I can’t wait to make this, I’m buying cherries next time I’m at the store 🙂 Thanks!

    Reply
  • Karen June 4, 2013 at 9:19 pm

    While my son wasn’t feeling well last week he asked me to buy ice cream… I had a weak moment and even after reading the ingredients I did… Not something I usually do. This recipe looks amazing and I will try it the next time he asks for ice cream! Thanks for sharing!! Karen@NourishWithKaren

    Reply
  • Heather Pace June 5, 2013 at 2:23 am

    This looks sooo good Amber! Im a huge amaretto fan, love the almond. Been craving ice cream lately… 🙂

    Reply
  • Sammy Hansen June 5, 2013 at 6:49 am

    This looks soo delicious I just love cherries 🙂
    Sammy@healthycaterpillar

    Reply
  • gfe--gluten free easily July 17, 2013 at 9:57 pm

    Just making my way back to check out this recipe! It’s awesome, Amber! I made a Chocolate Cherry Milkshake (gf/df/rsf) today. So good! I have some left for a little bit later. 😉

    xoxo,
    Shirley

    Reply

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Friday, May 31, 2013

Gluten Free Banana Walnut Bread (dairy free, cane-sugar free)

 Okay, there is nothing earth shattering about banana bread, I mean, banana bread is a very popular recipe. I get it.  But I’ve never made gluten free, dairy free, cane-sugar free banana bread that wasn’t a dry, crumbly, “I need a glass of milk now or I am going to choke to death,” mess of a bread.  So I’m glad it turned out so well.  Because I LOVE banana bread! And I love saying things like, “Oh, yes, of course I will bring some banana bread to the brunch girl, no problemo…I have just the recipe.”
  
And you know I’m trying to bulk up the ‘baked goods‘ section of my recipe page, so of course I had to get this one in.  As you might suspect, this is my near exact chocolate chip banana muffin recipe, tested as a “bread.”  Yes, you can slice it, but it’s not for sandwiches, so I guess you can also call this banana cake.  This is fabulous in the morning with a cup of tea. I like the muffin version for my kids as a snack at school, but something about the sliced version says breakfast.  This is also quite tasty as a dessert topped with coconut vanilla bean ice cream.     
Gluten Free Banana Bread 
dairy free, cane-sugar free 

Ingredients:

Wet
-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned room temp. coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia

Dry
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can’t use xanthan gum, try 1 teaspoon of psyllium husk instead). 
-1 tablespoon cinnamon (or more if you like)
-1/4 teaspoon salt
-1 cup chopped walnuts (small pieces)

How To:
Preheat oven to 350 degrees 
1.  In a bowl add in the banana and mash it around for a bit with a fork until it’s a wet mixture.  Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2.  In another bowl, add in the dry ingredients (except the walnuts) and whisk everything together until everything is well incorporated.  
3.  In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer.  Mix until everything is well incorporated.     
4.  Add in the walnuts and stir by hand.  
5.  Fill the bread pan  with batter and top with chopped walnuts and coconut sugar 
6.  Bake for 50 – 55 minutes on the middle rack (use the knife test to check the middle). I baked mine for 55 minutes.    
7.  Allow the bread to cool for about 15 minutes, then carefully turn it out and allow it to continue to cool on a rack.  
-Store in airtight container at room temp for 3 days. 

Notes:
*When baking, I suggest following the weight of the ingredients exactly (even the banana).  This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour.
*I use a 5 x 9 inch glass bread pan.  I also line the bottom with some parchment paper.

My son LOVES to help momma in the kitchen.  
This is one of his favorite treats.  
Shared on: Allergy-Free Wednesdays, Allergy-Friendly Lunchbox Love
Posted by Amber at 10:40 pm

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

5 Comments

  • GlutenFreeHappyTummy June 1, 2013 at 4:20 am

    Oh my gosh your son is so stinkin cute!!!! And the bread looks fabulous!

    Reply
  • gfe--gluten free easily June 1, 2013 at 11:50 pm

    That banana bread looks pretty darned earth shattering to me! And your little guy is absolutely adorable. These photos took me back to Son helping me make zucchini bread when he was about the same age. Fond memories! 🙂

    Thanks, dear! xo,
    Shirley

    Reply
  • Vicky June 2, 2013 at 12:58 pm

    This looks so delicious Amber! I love the pictures of your little helper, he seems to be enjoying himself so much! And like Shirley, it takes me back!

    Reply
  • Gabby @ the veggie nook June 2, 2013 at 5:24 pm

    Looks to die for my dear! I really must make a loaf of banana bread soon as it is one of my absolute favourites!

    Your son is just the sweetest! Love the curls 🙂

    Reply
  • Megan Ancheta June 5, 2013 at 4:23 am

    Amber, this look incredibly DELICIOUS! I’d love a slice (or two)! Eat one for me please!!
    Hugs,
    Megan

    Reply

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Wednesday, May 22, 2013

Raw Apple Cinnamon Cereal (nut free, grain free, dairy free, cane-sugar free, vegan) For Go Ahead Honey

Alrighty-then.  Here is it finally.  I shared my attempts at a nut-free raw cereal with you on Facebook a while back and it has taken me many tries to get this puppy share-worthy.  And I’m so excited to share!

First off let me say that making homemade cereal is driven by two forces.  First off, it’s part of my dedicated attempts to keep a low-waste green kitchen (see more about that here and here).  You see, cereal produces a lot of waste.  There’s that nasty plastic bag, then the cardboard box…and you don’t even get THAT much cereal.  What’s up with that!?  Secondly, and perhaps most obvious to us all, making homemade ANYTHING is preferred as there is total control over the ingredients (and it’s usually waaaay cheaper).  So ditching store-bought cereal is actually one of my latest omissions from my kitchen cupboard   And I have to say, I don’t miss the store bought stuff at all.  In reality, I don’t eat cereal very much (mainly because it all has stuff I can’t eat) but I love my homemade recipe.  The verdict, thumbs up all around from the family on mommy’s homemade cereal.  We enjoy it on yogurt too, which always makes a nice breakfast or snack.  Let me know if you give it a try.  And perhaps with some homemade dairy-free milk: almond, hemp, walnut, or macadamia (my fave is walnut).  
My lovely and supportive friend Shirley from Gluten Free Easily and All Gluten Free Desserts, All The TIme is hosting this month’s Go Ahead Honey.  And the theme: “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Tree Nuts or Peanuts!”
I’m SUPER pumped about this month’s theme, as I don’t personally eat a lot of tree nuts (can’t digest almonds worth a darn these days) and I’m DEATHLY allergic to peanuts.  So I knew this recipe would be perfect to bring to the party.  I can’t wait to check out all the other entries.  Make sure you follow my sweet friend Shirley on Facebook and subscribe to her blogs.  She is one lady you want to stay connected with!  Thanks for hosting, Shirley.
Raw Apple Cinnamon Cereal 
nut free, grain free, dairy free, cane-sugar free, vegan
Ingredients:
-2 cups organic raw sunflower seeds
-1 cup organic raw pumpkin seeds
-1 cup shredded coconut 
-1/4 cup raw hemp seeds
-3/4 cup coconut sugar
-2 cups peeled and small diced apples 
-3 tablespoons chia seeds (optional)
-1/4 cup unsweetened applesauce 
-1 teaspoon liquid stevia 
-2 to 3 tablespoons ground cinnamon (I used 2 T in this recipe)
-1 teaspoon ground chia 
-1 teaspoon psyllium husk
-1/4 teaspoon salt 

How To:
1.  In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours.  I like to soak mine as long as I can, so I gave mine about 15 hours. 
2.  After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).
3.  To the drained seeds add all the ingredients except the applesauce and stevia.
4.  In a separate bowl (I used a 1-cup Pyrex) mix together the applesauce and stevia.  This will evenly distribute the stevia.
5.  Mix the applesauce with the seed mixture (your hands work best) and then evenly spread onto your dehydrator I spread the mixture onto these screens that come with the dehydrator. I do not use these fruit roll sheets. 
6.  I set my dehydrator on about 110 degrees, put in the laundry room and let it rock.  After about 18 hours I check for the crisp level.  I dehydrate longer until that perfectly crisp texture is achieved.  
7.  The final mixture will be very stiff and pop out in a sheet, very stiff and crisp.  Break into pieces and store in an air tight container.  This will keep for weeks.  But it never lasts that long.  
*
Here are the sunflower seeds and pumpkin seeds in the early sprouting stage after soaking for about 15 hours
(soak the seeds at least 8 hours)
Here are all the ingredients piled on the seeds
I like to mix the stevia with the applesauce so it’s evenly distributed 
Mixing everything together 
Here is a link to the dehydrator I use.  
It’s nothing fancy, but it gets the job done. 
Press the mixture evenly around… 
and make sure it’s not too thick.
You can see it makes A LOT.  
I dehydrate on 115 degrees for 18- 24 hours 
But the ultimate test for doneness is when it’s super-duper crispy! 
*
I’ve also made Lauren’s 5-Ingredient Healthy Cocoa Crispies (another great homemade cereal), and and if you like the CRUNCH factor in your cereal, this recipe is for you!!  Lauren’s recipe does NOT go soggy in milk (reminds me of grape-nuts).  It’s super delicious and I love how chocolaty it makes the milk.  This is a must try.  Here is my picture of her cereal.  
Shared on: Wellness Weekend, Raw Foods Thursday, Whole Food Fridays, Healthy Vegan Friday, Healthy 2nd Wednesday 
Posted by Amber at 4:25 pm

Labels: breakfast, cane sugar free, dairy free, grain free, raw, snacks.

27 Comments

  • Vicky May 22, 2013 at 4:55 pm

    Oh Amber this looks gorgeous! How I wish I had a dehydrator though I’m sure this would work slow baked in the oven like mine!

    I’ve pinned Lauren’s recipe a while back – so pleased you’ve made it and can recommend it. It looks yummy and VERY chocolatey!

    Well done for creating such a “tasty alternative” to the cereals out there, I’ll be trying this sometime in my oven! xo

    Reply
    • Amber May 22, 2013 at 10:09 pm

      Hi Vicki,

      Yes, I think we have similar convection ovens. I would set it at the lowest temp for 4 or 5 hours and see how it turns out. I think it would crisp up just fine. 🙂 We should start our own line of cereals my friend.

      Reply
    • Vicky May 22, 2013 at 11:55 pm

      Thank you for the tip Amber. Wouldn’t it be lovely to be able to buy cereals as healthy as these! I wonder if there would actually be a big enough demand – otherwise I wish we could!

      Reply
  • Sarah O. May 22, 2013 at 8:21 pm

    Looks good! Vicky, check your local thrift store. I recently scored a dehydrator for six bucks!

    Reply
    • Amber May 22, 2013 at 10:09 pm

      Great score, Sarah. Wow!!

      Reply
    • Vicky May 22, 2013 at 11:51 pm

      Wow! But I don’t think anyone in the UK will have had one long enough to give to a charity shop yet! But thanks for the suggestion!

      Reply
  • Lauren Goslin May 22, 2013 at 8:41 pm

    Yummy yum yum! Is that glue in your bowl? Hehe, I read once that cereal commercials use glue to make the cereal look more appetizing on film…and yours looks mighty tasty my dear!
    Thanks for the mention too! I’m so happy that you liked it! 😀

    Reply
    • Amber May 22, 2013 at 10:11 pm

      Ha ha, yes, walnut glue.

      I am really enjoying your cereal, Lauren. You, me and AND Vicky should make our own line of cereals. Between the three of us, I am all set with homemade cereal for days. 🙂

      Reply
  • Heather @Gluten-Free Cat May 22, 2013 at 9:17 pm

    Amber! WOW! I just love this cereal! Apples and crunchy protein would be such a delicious way to start the day. Of all of the raw things I’ve made I’ve only made buckwheaties for cereal. I can not WAIT to try your recipe! Sure hoping you’re bringing this to Raw Foods Thursdays tomorrow! 🙂

    Heather

    Reply
    • Amber May 22, 2013 at 10:12 pm

      Thanks Heather. And you bet I will be sharing this tomorrow for RFT. See you then. 🙂

      Reply
    • Heather @Gluten-Free Cat May 30, 2013 at 12:32 am

      I’m so glad that you did, Amber! I’m going to feature it tomorrow at RFT! Such a wonderful raw recipe!!

      Reply
  • gfe--gluten free easily May 23, 2013 at 1:21 am

    Amber, this cereal looks and sounds totally AMAZING!!! I think it’s worth buying a dehydrator (sadly, Son took his back when he moved to NYC). I am a cereal lover from way back, but can’t eat any of the ready-made “gf” cereals. (I’ve either reacted to ones that should be safe or I can’t have them due to other ingredients.) But this cereal was made for me! 🙂

    Many, many thanks for all the super sweet words, too! You are the best! I so appreciate you and all you do for our gf community! 🙂

    xo,
    Shirley

    Reply
    • Amber May 23, 2013 at 3:24 am

      Thanks so much, Shirley. And thanks again for hosting. I really think this theme is going to be incredibly beneficial to many folks out there staying clear of nuts. With grain-free diets becoming so popular, it’s hard to escape nut-based recipes. Personally, I do not react the same way with seeds. They are just way easier for me to digest. Plus I know that some people are so allergic to ANY tree nut. So thanks again and I am very excited to see all the recipes. I bet there will be a ton of submissions. 🙂

      Reply
  • Ricki May 23, 2013 at 1:26 am

    Incredible. I HAVE to make this!! Pinning RIGHT NOW. 😀

    Reply
    • Amber May 23, 2013 at 3:20 am

      Thanks Ricki. I thought this cereal might catch your eye! 🙂 I’ll be sharing this week on WW for sure.

      Reply
  • Laura May 23, 2013 at 4:35 am

    You are on a roll lady…your recipes are blowing me away and making me put them on my must make list which keeps getting longer and longer! I have the same dehydrator, but haven’t ventured back to homemade cereal for years. I need to change that as I know my kids will love eating it and making it with me!

    Reply
    • Amber May 23, 2013 at 5:26 pm

      Thank you my friend. I hope things are well for you and you’re all ready for summer!! I am very excited about swimming, long leisurely play dates, traveling, etc. Any big plans for you this summer?

      Reply
  • Dawn May 23, 2013 at 12:11 pm

    Amber, I have been working on a nut and grain-free cereal for myself to eat. This one will do the trick- thank goodness because I have been failing on my experiments!
    Love, Dawn

    Reply
    • Amber May 23, 2013 at 5:27 pm

      Thanks Dawn. 🙂 And thanks for stopping by.

      Reply
  • Gabby Ouimet May 23, 2013 at 9:09 pm

    I am in love with this cereal Amber! I am off grains and over eating nuts as a result! I need more variety in my life and this is such a great way to get more seeds in! Thank you dear! xoxo

    Reply
    • Amber May 24, 2013 at 5:20 am

      Thanks so much, Gabby. Yes, I’ve been there with the nut overload. It was causing absolute havoc on my body! Seeds are rocken’ for me right now. I’m all for it. 🙂

      Reply
  • Veronica @ Veggie V's Vegan Adventure May 24, 2013 at 2:24 am

    Yum! This is a definite must-try!

    Reply
    • Amber May 24, 2013 at 5:22 am

      I hope you enjoy it. 🙂

      Reply
  • France@beyondthepeel May 25, 2013 at 12:16 am

    I don’t have a dehydrator but I’m going to try this in my oven on real low. I get apples on friday!

    Reply
    • Amber June 13, 2013 at 4:15 am

      Thanks, France! Apple are super fun to dehydrate! Hope you’re well.

      Reply
  • Anonymous May 31, 2013 at 11:25 am

    This was my first go at making granola in the dehydrator and it turned out so well. We loved the apple and cinnamon flavour. I will definitely make this again.

    Reply
    • Amber June 13, 2013 at 4:16 am

      Thank you so much for the feedback. So glad the recipe turned out well for you. It’s one of our favorites too. Take care. 🙂

      Reply

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Saturday, May 18, 2013

Just Right Coconut Blueberry Muffins (gluten free, dairy free, nut free, cane-sugar free)

You might remember last month I shared my kitchen epiphany regarding baking.  Well, I’ve been having a grand ole’ time here in the kitchen BAKING and loving it, yes, Amber the “I am soooo not a baker” loves to bake.  Why the change of heart?  Well, things are working out.  Things are happening.  Things are not tasting like dirt and cardboard.  Things are delicious.  

YEAH! 

I’m starting off here with basic gluten-free baking (using eggs)…vegan gluten-free baking will be my next conquest.  Last month I shared my banana chocolate chip muffins (that I’ve also made into a banana walnut bread…sharing soon).  I have to tell you, a couple of my friends have made my banana chocolate chips muffins and like them very much.  My friend Jen tells me she makes a double batch every week. How great is that!  I love it when my recipes are enjoyed by others.  So nice.  

Okay, so these muffins (that really taste like cupcakes) were my latest baking adventure.  I played around with the recipe about four times before I found the PERFECT moist factor.  Last night’s batch was the winning batch.  Yeah.  When I took that first bite, I thought, “ahhh, just right.”  These muffins are so moist, I just can’t get enough.  They are moist, yet light and fluffy.  The sweetness is right-on for me.  BUT, you know I’m not a huge sweet tooth, so make them once yourself and adjust the sweetness as needed the next time.  I think they’re fantastic.  I’m super proud of this recipe.  I hope you try it soon, and perhaps enjoy with a glass of non-dairy milk, such as: almond, hemp, walnut, or macadamia.  
Cheers.  
Just Right Coconut Blueberry Muffins 
(gluten free, dairy free, nut free, cane-sugar free)

Ingredients:
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 blueberries 

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. In a medium bowl, mix together all your dry ingredients.  
2. 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.  
3.  Add in the dry ingredients.  Mix gently until incorporated   Then beat with mixers on medium for 15 seconds.  
4.  Fold in the blueberries.  
5.  Fill batter to the top of the muffin cups.  
6.  Bake for 18 minutes.  
7.  Remove muffin from tin and cool on rack.  
Makes 12 muffins

Notes:
*Due to the high coconut content in these muffins, they will stay moist at room temperature, but if they get cold, they will become stiff.  It’s warm here in my neck of the woods (high 80s to mid-90s).
*When baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*Oh, and I only use these large baking muffin cups.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Friendly Lunchbox Love
Posted by Amber at 12:13 am

Labels: allergy-friendly, breakfast, cane sugar free, dairy free, dessert, gluten free, nut free, snacks.

10 Comments

  • Megan @ Allergy Free Alaska May 18, 2013 at 12:27 am

    Amber,
    Those look absolutely perfect!! Look at the rise on the those babies! =) YUM!!

    Enjoy your weekend!
    Hugs,
    Megan

    Reply
  • Amber May 18, 2013 at 12:37 am

    Thanks Meg! That means a lot coming from such an amazing baker such as yourself. 🙂

    You also have a wonderful weekend.

    Reply
  • gfe--gluten free easily May 18, 2013 at 7:48 pm

    Those look fantastic! I love that you are becoming a baker after all! 😉

    xoxo,
    Shirley

    Reply
  • Vicky May 18, 2013 at 9:14 pm

    Amber! Your cupcakes look beautiful and the picture second from the bottom is fantastic, the blueberries are tumbling out!

    I’m going to share it on my GF Afternoon Tea FB page and pin it!

    Hope you’re having a wonderful weekend!

    Hugs

    Vicky x

    Reply
  • momphotographer May 20, 2013 at 3:53 pm

    what a great recipe!

    Reply
  • Cathy May 20, 2013 at 11:52 pm

    Yum!

    Come party with APIMP!

    I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.

    http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html

    Hugs, Cathy

    Reply
  • Heather Pace May 22, 2013 at 2:21 am

    Love this muffins Amber!!! J likes taking muffins to work so I’m always on the lookout for good recipes. I will be making these for him once we get settled. Or you can come on up for a visit bring a batch 😉

    Reply
  • Gabby @ the veggie nook May 23, 2013 at 1:25 am

    Oh wow those muffins look just perfect! Definitely a recipe worth tweaking until it was exactly right 🙂

    Reply
  • Heather Pace May 25, 2013 at 6:24 pm

    I’ll be making these this week, just need to get sorgum flour!

    Reply
  • Anonymous August 9, 2013 at 2:39 pm

    these are incredible. Hands down my new favorite. so so tender and delicate. I replaced strawberries for blueberries and almond milk for coconut milk. Make these!!

    Reply

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Saturday, May 11, 2013

Mini Strawberry "Cheesecakes" ~ Inspired by Chef Amber Shea

Last week on Facebook I shared a recipe by Chef Amber Shea: Cinnamon Swirl Caramel Cheesecake Bars.  These totally blew my mind.  I kid you not, these babies taste like REAL cheesecake…and the texture is spot on.  Needless to say, I have been obsessed with the recipe. So for a family gathering over the weekend, I turned the bars into little mini strawberry “cheesecakes.” I kept most all ingredients the same with the addition of strawberries to the topping (instead of maple syrup and cinnamon).  Amber’s recipe is so very versatile.  You can have fun with it and add in your favorite flavors.  The possibilities are endless.  I urge you to try Amber’s version first, as it’s just delicious!  Thank you Amber for such an amazing, healthy recipe.  
Mini Strawberry “Cheesecakes”
Inspired by and based on: 
Cinnamon Swirl Caramel Cheesecake Bars 
(By Chef Amber Shea)

Ingredients:

For the crust
-1 1/2 cups almond flour or sunflower seed flour* 
-1/4 teaspoon sea salt
-3 tablespoons maple syrup or honey
-2 tablespoons melted coconut oil

For the filling:
-1 cup raw cashews soaked for 2 – 3 hours, drained & rinsed
-1 6-oz container plain coconut milk yogurt or plain Greek almond milk yogurt  
-1/4 cup honey (vegans, use coconut nectar or maple syrup)
-2 tablespoons lemon juice
-1/4 teaspoon of sea salt
-1/2 cup melted coconut oil
-4 large ripe strawberries 
-1 tablespoon honey (vegans, use maple syrup, coconut sugar, or coconut nectar) 

Instructions:
1.  Fill a regular sized muffin tin with muffin cups.  
2.  To make the crust, combine the almond flour and salt in a large bowl.  Add in the maple syrup and coconut oil. Using a pastry cutter or large fork, cut/stir the mixture together until it is crumble but just starting to clump together. 
3.  Press down the mixture in the muffin cups, make the crust as thick as you want.  Just make sure there is an equal amount in each cup.  
4.  To make the filling, in a high speed blender (I used a Vitamix, or you can use a food processor as Amber suggests), combine the soaked and drained cashews, yogurt, honey, lemon juice, and salt.  Blend to combine.  With the blender running on low speed, pour in the coconut oil in a thin stream, then blend on high until the mixture is completely smooth.  
5. Pour the mixture into the muffin cups all in equal amounts, leaving about 1/2 cup of the mixture in the blender.
6.  To the blender add in 4 large ripe strawberries and blend together with the mixture until smooth.  Top off the muffin cups with this strawberry mixture.  
7.  Place the muffin tin in the dehydrator or 4 hours at 105 degrees.  OR as Amber suggests (and what I do) is leave out on the countertop for 5 to 8 hours.  Then transfer to fridge for at least 4 hours before serving.  I like to leave out at room temp for about 10 minutes before serving. 

Notes:
*To make sunflower seed flour, simply add about 2 cups raw sunflower seeds to a food processor and blend until well ground and BEFORE it turns into sunflower seed butter.  I used sunflower seed flour as the base, as almond flour is difficult for me to digest.  But I’ve made this recipe with almond flour too, and I actually prefer the taste of the almond flour.  So I would go with the almond flour if you can digest it.  

 
This is how I served the little cheesecakes!  I blended up about 8 strawberries with 1 tablespoon of honey and drizzled over the top.  I finished with fresh blueberries.  EVERYONE was raving about these puppies.  I hope you try them soon.  
Shared on: Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Pure Ella Potluck Party Friday
Posted by Amber at 4:07 am

Labels: allergy-friendly, cane sugar free, dairy free, dessert, gluten free, raw.

14 Comments

  • gfe--gluten free easily May 11, 2013 at 6:46 pm

    Those are gorgeous, Amber!! I’d say that’s a wonderful Amber-Amber collaboration! 😉

    Happy Mother’s Day! xoxoxo,
    Shirley

    Reply
  • Vicky May 11, 2013 at 6:47 pm

    These look delicious and they’re presented so beautifully!

    Reply
  • Lauren May 11, 2013 at 10:19 pm

    Beautiful Amber! 😀 I have a kind of love/hate relationship with cashews (or at least my stomach does), but I would totally risk it for these!

    Reply
  • Laura May 12, 2013 at 12:09 am

    Happy Mother’s Day Amber! This looks like the perfect treat for the day!

    Reply
  • Tessa Domestic Diva May 12, 2013 at 12:21 am

    Mmmm, these look to die for…just love the culturing effect!, wonder if it helps make the cashews easier to digest?! Regardless, this is a must try for me! Wish I could make almond flour more digest able too!

    Reply
  • Gabby Ouimet May 12, 2013 at 4:18 am

    I have been eyeing that recipe since she posted it and this is just another confirmation that I need to try it! Love your variation 🙂

    Reply
  • Steph May 12, 2013 at 2:11 pm

    Mmm…these cheesecakes look absolutely delicious, I really like the look of the dripping strawberry honey sauce, it makes the cakes even more irresistible

    Reply
  • France@beyondthepeel May 12, 2013 at 5:49 pm

    Those look wonderful. I’m looking forward to trying it. I don’t have any “yogurt”, what do you suggest instead? Extra soaked cashews?

    Reply
  • Chef Amber Shea May 14, 2013 at 3:36 pm

    Ahh, your little cheesecakelets are just BEAUTIFUL! Sorry I’m so behind on my feed reader, or I would’ve commented days ago. I LOVE your strawberry variation – I am going to have to try it myself as soon as I get my hands on some seasonal local strawbs!
    I agree with GFE – excellent Amber-Amber collaboration here 😉
    Happy belated Mothers Day, Amber!

    Reply
  • Heather Pace May 15, 2013 at 2:35 am

    Oh my goodness these look absolutely glorious Amber and perfect for Spring!

    Reply
  • momphotographer May 20, 2013 at 3:26 pm

    they look so cute. the recipe sounds fantastic. I especially love ingredients for the crust!!!

    Reply
  • Tessa Domestic Diva May 21, 2013 at 3:24 am

    featuring you this week!

    Reply
  • Heather May 22, 2013 at 2:26 pm

    These sound wonderful and easy to make. Thanks for sharing.

    Reply
  • Heather @Gluten-Free Cat May 23, 2013 at 9:33 pm

    These little babies are just gorgeous! Perfect for a brunch, a birthday party, or heck…right now!

    Reply

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Monday, April 1, 2013

Chocolate Chip Banana Muffins (gluten free, dairy free, cane-sugar free)

It seems I’ve had it all wrong.  You see, I tried to perfect gluten free vegan baking before I was successful in simply gluten free baking!  I have plenty of experience with traditional baking from years of helping my baking-extraordinaire Gramie bake everything from apple pie to German chocolate cake (from scratch).  But for me, attempting to perfect gluten free vegan baking first was not the best order of things.  Especially for someone who never really loved to bake as an adult.  Case in point – it took me nearly 4 months to feel comfortable sharing my gluten free vegan chocolate cake recipe after making it like 15 times, and I am STILL tweaking it here and there.  Blasted baking.  If you follow my blog you know I’m not a huge baker and don’t really enjoy it.  And now please allow me to reframe that thought.  I did not really enjoy baking until I made these muffins.  For the first time I think I felt what avid bakers feel: exhilaration.  I created a baked good that was fantastic and it worked…it actually worked, and tasted awesome!! What a rush.  Anyway, I do believe I have fallen in love (in a big way) with baking.  I plan on experimenting much more with gluten free baking and bulking up that sorry excuse of a baking section on my recipe page.  I hope you try this recipe.  Especially if you’re new to gluten free baking, this will be a great starter recipe for you.  Listen, if I can do it, you can FOR SURE do it.  I promise.  Be sure to read over my notes below before you get going.  Salud.
Chocolate Chip Banana Muffins 


Ingredients:

Wet
-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia

Dry
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can’t use xanthan gum, try 1 teaspoon of psyllium husk instead). 
-1/2 teaspoon salt
-1/2 cup Enjoy Life mini chocolate chips (optional, these contain cane-sugar).  I like mine with chopped walnuts. 

How To:
Preheat oven to 350 degrees 
1.  In a bowl add in the banana and mash it around for a bit with a fork until it’s a wet mixture.  Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2.  In another bowl, add in the dry ingredients (except the chocolate chips) and whisk everything together until everything is well incorporated.  
3.  In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer.  Mix until everything is well incorporated.  The batter will be somewhat think.    
4.  Add in the chocolate chips and stir by hand.  
5.  Fill muffin cups 3/4 full with batter.  The muffins will rise quite a bit here, so don’t over fill them.  This recipe makes 12- 14 muffins (depending on how full you make the cups).
6.  Top muffins with chopped walnuts and coconut sugar 
7.  Bake for 18 minutes on the middle rack.  
8.  Remove the muffins from the muffin tin and allow to cool on a cooling rack.  

Notes:
*When baking, I suggest following the weight of the ingredients exactly (even the banana).  This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*Oh, and I only use these large baking muffin cups.

  These muffins are incredibly light, yet moist.  They have been taste tested many times (and by traditional eaters) with rave reviews.  I’m very proud of this recipe and I hope your family enjoys it too! 
Coconut butter tastes fabulous on top of these puppies 
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday,  My Meatless Monday, On The Menu Monday, Mix It Up Monday, Allergy-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,  Pennywise Platter Thursdays, Fresh Bites Friday, Show  Off Friday, 
Posted by Amber at 5:07 pm

Labels: allergy-friendly, breakfast, cane sugar free, dairy free, gluten free, snacks.

18 Comments

  • Vicky April 1, 2013 at 10:39 pm

    These look good Amber almost melt in the mouth! Lovely pictures too! I bet those disappeared fast!

    Vicky xo

    Reply
    • Amber April 2, 2013 at 1:17 am

      Thanks, Vicky! These are very popular in my house. We are traveling tomorrow to see family and I will be making a batch of these tonight for the trip. 🙂 Happy spring.

      Reply
  • Laura April 2, 2013 at 1:24 am

    Congrats Amber!!! Baking gluten-free and vegan sure can be a science experiment from time to time eh?! These look incredible and can’t wait to make these soon.

    Reply
    • Amber August 20, 2013 at 3:38 am

      Thanks Laura! 🙂

      Reply
  • Neera April 2, 2013 at 4:02 pm

    Awesome. I like it and going to try it. Thanks for sharing this recipe 🙂

    gfcfrasoi.blogspot.com

    Reply
    • Amber August 20, 2013 at 3:39 am

      Thanks for stopping by today.

      Reply
  • Wild bird seed April 9, 2013 at 6:31 am

    Oh what a delicious and easy recipe. I’m so glad I’ve found this.

    Reply
    • Amber August 20, 2013 at 3:39 am

      Thanks so much! These are very user friendly. I hoe you enjoy them!

      Reply
  • Heather Pace April 10, 2013 at 3:05 am

    These look delish Amber! Congrats on the successful recipe and we all get to benefit from it 🙂 I’m a huge banana muffin fan!

    Reply
    • Amber August 20, 2013 at 3:40 am

      Thanks Heather! We love these…I often leave out the chocolate chips and just use walnuts. They are really great either way.

      Reply
  • Bibi @ Bibi's Culinary Journey May 6, 2013 at 6:13 pm

    They look so yummy, Amber! Already pinned and ready to try them 🙂

    Stopping by from Mix It Up Monday! Hope you have a wonderful week 🙂

    Reply
    • Amber August 20, 2013 at 3:40 am

      Thanks for stopping by!

      Reply
  • HandJ Cobb May 6, 2013 at 7:34 pm

    These look amazing! I am in love! I love bananas and am totally going to try this!

    http://www.domesticblisssquared@gmail.com

    Reply
    • Amber August 20, 2013 at 3:40 am

      I hope you enjoy them as much as we do!!

      Reply
  • Anonymous July 14, 2013 at 2:11 pm

    Hi,
    I’m just curious how you would melt the coconut oil. Is the microwave ok?
    Thanks! 🙂

    Reply
    • Amber July 15, 2013 at 1:14 am

      Hi Anonymous,

      I can’t honesty answer this question, as I don’t own a microwave. Butt I can tell you, I heat my oil in the oven. While the oven is preheating for the muffins, I add the oil to a 1 cup measuring tin and place it in the oven for a few minutes…melts it perfectly. Another non-microwave alternative would be to add some water to a small pot and place a 1 cup glass Pyrex in the water and then add the coconut oil to the glass Pyrex and melt this way. This is how I melt cocoa butter and coconut oil for my raw chocolate. Hope this helps. 🙂

      Reply
  • Casandra August 20, 2013 at 7:31 pm

    I have these baking in the oven as I type. I used a 240grams of Namaste Flour Blend I had on hand and swapped out walnuts for pecans and dropped the chocolate chips but followed your other ingredients. Looking good in the oven hopefully the taste test will be awesome.

    Reply
    • Amber August 20, 2013 at 7:35 pm

      Hi Casandra. Let me know how the Namaste packaged flour blend works!!! I am very curious. Thanks for stopping by and come on back with the verdict! 🙂

      Reply

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Thursday, March 21, 2013

Raw Peach Hemp Protein Power Smoothie (dairy free, cane-sugar free, protein rich)

Here’s the deal with me and smoothies.  I love them, but for me to really enjoy a smoothie, it has be just the right texture.  I pass on the super icy watered down smoothies (remember those Slurpees – yeah you do, I drank them like crazy too back in the day).   Anyway, my preference?  I adore a thick, creamy (yes cold, but not icy) smoothie that’s not too sweet with some earthy flavor to it (ha, how’s that for high maintenance).  You know I love putting ginger in smoothies – see here and here, but I also love the earthy flavor of hemp.  That being said, I am also the type of gal who loves her tea bitter and straight up, so there you go.  I recently purchased some raw hemp protein powder.  Hemp is not SCD legal, but folks with Crohn’s disease require extra protein (and hemp does not bother me at all).  I’ve made this smoothie every morning so far this week, and let me tell you, I’m not the type that is easily satisfied on a smoothie alone, but this is super filling.  So great for those last minute mornings when we are rushing out of the house and I didn’t have time to fix breakfast, and I won’t be home for an hour, and my stomach is rumbling for SOMETHING, and I know I will be a crazy irritable tired mom if I don’t have something to kick start my body!   And really, I want to come out the gate running; kick-ass something like this: 
And I try to avoid feeling like this:
You with me on that?
Raw Peach Hemp Protein Power Smoothie

Ingredients:
-1 cup dairy free milk (I use a combo of 1/2 cup full fat coconut milk and 1/2 cup water)
-6 ounces ripe banana (1 medium)
-6 ounces of frozen peaches (roughly 1 1/2 cups)
-2 tablespoons raw lucuma power 
-2 tablespoons raw hemp protein powder 

How To:
1.  Add everything to a blender and blend until well incorporated (until the frozen peaches run smooth in the mixture).

Notes:
*I purchase both the lucuma and hemp powder at my local Natural Foods Coop, but you can also find them on-line.  
*I highly recommend making this smoothie with coconut milk (1/2 cup full fat coconut milk and 1/2 cup filtered water) – it helps create that rich, creamy texture.  Love!    
Shared on: Raw Foods Thursdays, Wellness Weekend 
Posted by Amber at 5:52 pm

Labels: cane sugar free, dairy free, raw, smoothie.

7 Comments

  • Gabriela @ Living a Renaissance Life March 21, 2013 at 7:14 pm

    Heh I love those pictures! Don’tcha hate the days when you feel like that poor kid – comatose and lethargic – an in the morning no less so you know that it’ll only get worse later… Yup, I’m all for kick-butt smoothies! 😉

    Reply
  • Laura March 21, 2013 at 8:56 pm

    Love me some hemp in smoothies-this drink is rocking Amber! And yes, I am sooo that Mom that is irritable if I don’t keep my tummy full and happy 🙂

    Reply
  • Sarena Shasteen - The Non-Dairy Queen March 22, 2013 at 11:20 pm

    Haha, that is so me…that last graphic. I love foods that make me feel like a kick ass! This sounds so good! I can’t wait for peach season to get here. I’m ready for summer foods and smoothies are the top of my list this year!

    Reply
  • Megan A March 23, 2013 at 5:35 am

    I love peach and hemp, sounds like a winning combo to me! You have such a great sense of humor, Amber. And I totally get the need for ass-kicking foods… especially early in the morning!
    Hugs,
    Megan

    Reply
  • Miachel @ Spiced Curiosity March 27, 2013 at 5:27 pm

    Sounds crazy tasty.
    What is Lucuma Powder? How does it taste?

    Reply
  • Heather @Gluten-Free Cat March 27, 2013 at 10:23 pm

    Oh, Slurpees! What were our mothers thinking??? 😉

    I just had a hemp smoothie this morning, but I use hemp seeds. I’ve never heard of hemp powder. Do you have any insight on the difference between the two? Obviously one is a seed and one is a powder, but nutritionally or usage?

    Peach and banana sound so tropical! I’m going to try this tomorrow with the seeds because I don’t have the powder. Thanks for sharing it at Raw Foods Thursdays! (Now go kick some A$$!)

    Reply
  • France@beyondthepeel May 14, 2013 at 8:08 pm

    I love using coconut milk in my smoothies! You are so right. It really does add a creaminess like nothing else. I need to get my hands on some lucuma. I’ve been meaning to try it.

    Reply

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Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)


Ingredients and directions for everything:

Crust


Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:
1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paper…it’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.
Raw Coconut Banana Cream Filling


Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping


Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It’s okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 – 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce.  

Raw Paleo Chocolate Sauce


Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It’s really the best sub here and tastes fabulous!  I recommend grade B.

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,  Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party
Posted by Amber at 6:43 pm

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.

14 Comments

  • Vicky March 13, 2013 at 7:52 pm

    Looks so lovely! Wonderful recipe Amber, you certainly know how to make my mouth water!

    Reply
    • Amber March 14, 2013 at 12:06 am

      Thanks, Vicky. Ha ha, likewise friend. 🙂

      Reply
  • christine March 13, 2013 at 11:51 pm

    wow, that looks so heavenly – and I can make it vegan, yummy:0

    Reply
    • Amber March 14, 2013 at 12:06 am

      Yes indeed. This is awesome with maple syrup.

      Reply
  • Megan A March 14, 2013 at 5:23 am

    Oh Amber… you’re brilliant! My favorite pie of all time is my mom’s banana cream pie. I haven’t had it in years… YEARS!!! As soon as I’m able to get some cashews, this is on my hit list. I can’t wait! 🙂
    xo,
    Megan

    Reply
  • Cassidy Stauffer March 14, 2013 at 1:19 pm

    This looks beautiful Amber! Sooo many recipes of yours to make!

    Reply
  • Heather @Gluten-Free Cat March 14, 2013 at 2:51 pm

    Are you kidding me? This is amazing!!!! Not only am I tweeting, facebooking, pinning this. But I’m printing it to make as soon as possible! And you are so right. Gabby is such an inspiration! WOW!

    Reply
  • Laura March 14, 2013 at 10:23 pm

    Jaw dropping good Amber! My mouth is watering just looking at this pie…your recipes are out of this world!

    Reply
  • Anna @ Your Healthy Place March 15, 2013 at 3:43 pm

    Wow, those are some very tempting pictures! That sounds amazing…I’m drooling 🙂

    Reply
  • Gabby @ the veggie nook March 17, 2013 at 5:53 pm

    This looks so amazing Amber!!! I’m so glad you have been enjoying my cake and have found inspiration to create your own from it!

    And just so you know, you are such an inspiration to me as well 🙂

    xoxo

    Reply
  • France@beyondthepeel March 21, 2013 at 1:01 am

    That looks ridonculously good! I bookmarked this for my tower adventures.

    Reply
  • gfe--gluten free easily March 26, 2013 at 3:18 am

    Oh, yum, we love banana cream pie! Awesome, Amber!

    xo,
    Shirley

    Reply
  • Anonymous June 14, 2013 at 10:21 am

    This looks great and I really look forward to trying it. I have made a similar recipe that I really enjoyed http://glutenfreegus.com/2013/06/10/blueberry-banana-cream-pie-healthy-delicious-decadent/ but I am always looking for new recipes to try.

    Keep up the good work!

    Reply
  • Anonymous July 28, 2013 at 7:30 pm

    Made IT! Perfect! Love IT!!

    Reply

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Tuesday, March 5, 2013

Healthy Sunflower-Hemp Seed Granola Bites – A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)

One of my favorite sweet recipes on my blog is the SCD “caramel” sauce.  It has a wonderful deep flavor, so creamy and (in my opinion) very rich.  I use this sauce as the base in my SCD “granola” bars.  The sauce works great, as it really holds everything together quite nicely.  I figured this sauce would also work great with oats, and it sure did.  Last month I made Shirley’s granola cookie bites.  She inspired me with these little morsels. I like how she made bites instead of bars.  Bars can be hard to form sometimes and often don’t stay together.  And it all tastes the same, so why not make it easy.  So I gathered some of my favorite dry ingredients and added it to the caramel sauce and voila, healthy little granola bites were born.  My husband is addicted to these.  My kids love them too.  They are almost too sweet for me, but I have a very low tolerance to sweet, so I prefer these with cranberries instead of chocolate chips.  These are the perfect mid-afternoon snack for us mommies (you know, around that 3:30 time when the tummy starts rumbling for a little something).   The ingredients are simple and healthy.  I hope you’ll give these little granola bites a try.  They will satisfy mommies…and kids alike.

Healthy Sunflower-Hemp Seed Granola Bites - A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)
 
Print
Author:
Recipe type: Snacks, Desserts
Ingredients
  • 4 ounces seeded Medjool dates (7 dates), soaked for 3 hours*
  • 3 tablespoons honey (vegans, maple syrup is a great sub here)
  • 3 tablespoons cashew butter
  • 3 tablespoons melted coconut oil
  • ¼ cup full fat canned coconut milk
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cups gluten free oats
  • ½ cup sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • -1/2 cup mini chocolate chips or dried cranberries
Instructions
  1. Preheat oven to 350 degrees
  2. To a food processor, add soaked and drained dates, honey, cashew butter, coconut oil, vanilla, and salt. Blend for 90 seconds. While the food processor is running, drizzle in the coconut milk. Blend until everything is well incorporated.
  3. In a bowl, add the oats, chocolate chips, sunflower, hemp, and chia seeds. Mix.
  4. Add the wet ingredients from the food processor to the dry ingredients. Mix well and let sit for 5 minutes.
  5. With a spring scoop, make little balls and place on a baking sheet with a non-stick surface. Make sure to really pack the mixture in the scoop. Use your hands if necessary. Get a little dirty. It's fun.
  6. Bake for 15 minutes. Allow to cool for a few minutes then transfer the bites to a cooling rack.
  7. Makes 24 granola bites. I recommend making two batches at a time. Enjoy.
Notes
*I've made these using soaked and dehydrated oats and sunflower seeds. They are equally tasty. The color is more gray-ish and the texture is softer.
*Please soak dates for the time recommended. I cannot guarantee the same results if the soaking time is not as noted in directions.

 

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday,  My Meatless Monday, On The Menu Monday, Mix It Up Monday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Wellness Weekend, Whole Food Friday Fresh Bites Friday, Show  Off Friday, 
Posted by Amber at 4:50 am

Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, snacks.

23 Comments

  • Gabby @ the veggie nook March 5, 2013 at 12:36 pm

    That sauce just sounds amazing, I can’t imagine anything tasting bad coated in that beauty! Perfect fuel for a busy lady like you!

    Reply
    • Amber March 5, 2013 at 10:51 pm

      Thanks, Gabby. And yes, it does make everything taste fab.

      Reply
  • Vicky March 5, 2013 at 5:12 pm

    This is a stunning recipe Amber and the pictures are beautiful!

    Reply
    • Amber March 5, 2013 at 10:52 pm

      Oh thanks, Vicky. You’re too sweet. 🙂

      Reply
  • Laura March 5, 2013 at 8:49 pm

    This is one scrumptious snack Amber! It’s 2pm here…this Mom wants a few of these right now 🙂

    Reply
    • Amber March 5, 2013 at 10:52 pm

      Hi Laura. Come on over, I’ll have a few ready for you with some homemade walnut milk. Perfection. 🙂

      Reply
  • Dana Visak March 5, 2013 at 8:59 pm

    Hi Amber. Firstly, thank you for this awesome recipe—I can’t wait to try it! But just curious why you wouldn’t choose to dehydrate these gems of yumminess, rather than baking them so as to keep them raw? Perhaps it’s the wet ingreds. that would make them difficult to stay in form unless baked (?).

    Also, I have to share (I hope you don’t mind). I thought this was funny. I only have a very tiny Cuisinart mini-prep plus that chops and grinds—you can hardly call it a food processor—but I AM grateful to have it (I think the only real reason I wanted it so badly, way back when, was because it was pastel pink!). I’ve known for a while, that I am really needing a “big girl” food processor (lol) and as I’m looking at your recipe, I’m wondering, “Hmm, I wonder what kind of food processor Amber uses?” And sure enough, with my detective’s eye, I notice the make and model of yours ON your blade (the center plastic piece). How perfect was that? So thank you for such close-up pics of your creations, that was a huge help (lol).

    So sure enough, I went on Amazon and lo’ and behold, there it was. At least the Cuisinart DLC-10S Pro Classic 7-cup. Yours doesn’t have the “S” so maybe yours is slightly dif. Nonetheless, it has great reviews. Do you love yours or would you actually recommend another?

    Thanks for reading and thanks for all that you do and share! And by the way, your little boy is so precious! What a cutie! 🙂

    Reply
  • gfe--gluten free easily March 5, 2013 at 9:23 pm

    Amber, I looked at your post title and said to myself “oh, those are me.” Then I saw the photo and said, “yes, definitely.” Then I read your post and saw you were inspired by my granola bites. Super, super cool! I think you did far better than I did as these babies are packed with goodness and nutrition. LOVE that you use your caramel sauce, too! I’ll leave out the chia seeds (they’re not my friends lately), but I’m on board with these yummies otherwise. 🙂

    xo,
    Shirley

    Reply
    • Amber March 5, 2013 at 10:51 pm

      Hi Shirley. Well, we all loved your granola cookie bites. And I’ve mentioned before that my husband takes granola bars to work with his lunch everyday. So I am always experimenting with new bar/bite recipes. So, yes, chia seeds are not for everyone. I would just omit the chia and add in an extra 2 tablespoons of hemp seeds (and maybe a few teaspoons of psyllium husk) for binding. 🙂 Thanks for the inspiration.

      Reply
  • Tessa Domestic Diva March 5, 2013 at 10:07 pm

    That saice IS amazing! I just whipped up a batch of these up, super yum! ilove the texture and mild sweetness. You now me, I had to chage something (‘
    This time it was just method:

    I did a quick soak of the dates by soaking in boiling water for 10 minutes.
    I put all the ingredients for the caramel sauce into the processor and whirred away until smooth and creamy. I used raw soaked cashews in lace of the butter as it is what I had on hand: 1/4 cup.
    I them added the seeds and pulsed several times to break them into smaller chunks for my whole-seed averse kids.
    I then added the oatmeal and did the same, smaller pieces of oatmeal too!
    You know me, lazy cook, I had to find a way to use the minimum dishes as possible, I love recipes I can do all within the food processor! Thanks love!

    Reply
  • Amber March 5, 2013 at 10:47 pm

    Ha ha…mild sweetness. I must have something wrong with me. These taste WAY too sweet to me with the chocolate chips (perhaps because the chocolate chips DO have evaporated cane juice, which I am not used to). It’s crazy. I can only eat one, then I am running into the cupboard for a salty chip. Anyway, glad you enjoyed them. Thank you for your version, Tessa. That’s always helpful for readers to have another assembly option. 🙂

    Reply
  • Not Missing a Thing! Allergy Friendly Cooking March 6, 2013 at 1:51 am

    Pinning this one for sure! Sounds wonderful!

    Reply
    • Amber March 8, 2013 at 4:08 am

      Thanks!

      Reply
  • Megan A March 7, 2013 at 5:01 am

    Amber,
    These look amazing! I love that you made them into bites instead of bars – and that you used chia seeds. These are the perfect kid friendly snack. I’m off to share this one on FB!
    Hugs,
    Meeg

    Reply
    • Amber March 8, 2013 at 4:09 am

      Hi Meg, yes, these are super fun. Thanks for sharing on FB. 🙂

      Reply
  • France@beyondthepeel March 7, 2013 at 6:22 pm

    I bookmarked these Amber. These look freakin’ amazing. I can’t wait to try them. I’m with you on the bite size. It’s easier to just have a little bite that way. I’m looking for recipes like this for my upcoming adventure. These will be perfect.

    Reply
    • Amber March 8, 2013 at 4:10 am

      Ha ha, thanks France. You’re too sweet lovely lady. Glad these might have provided some inspiration for your adventure.

      Reply
  • feeldivinefood March 8, 2013 at 2:18 am

    These sound yummy and are so packed full of nutrition! I love your array of photos, too. 🙂

    Reply
    • Amber March 8, 2013 at 4:10 am

      Let’s just say they don’t last long in this house at all. I love making my family healthy snacks. It just feels good, you know! 🙂

      Reply
  • Dana Visak March 11, 2013 at 3:47 am

    I guess you missed my post on Mar. 5th?

    Reply
    • Amber March 11, 2013 at 6:02 am

      Hi Dana,

      Please clarify. Thank you.

      Reply
  • Lauren March 12, 2013 at 6:16 am

    Yum yum! These look delicious! I bet my girls would love these. It’s great to have healthy snacks like these on hand for when someone gets hungry. I’ll definitely pin and try these soon. Thanks Amber! 🙂

    Reply
    • Amber May 23, 2013 at 4:37 am

      I hope you enjoy them, Lauren. 🙂

      Reply

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