Category Archives: cane sugar free

Wednesday, December 5, 2012

Ode to Cafe Gratitude Part II ~ Almond Vanilla Coconut Milkshake (SCD friendly)

I took a short morning trip yesterday, with my son, to Berkeley to check out some products at an eco-friendly home improvement store.  Ethan is such a great traveler – we have fun listening to music, he enjoys looking through his National Geographic magazines, and loves finding the many cows grazing about in the fields (lots of farm land in between Davis and San Francisco).  Berkeley is only about a 50 minute drive, so perfect for a quick trip.   

I spent an educational hour meeting with super friendly staff and looking at various eco-friendly, non-toxic flooring, paints, and natural fiber rugs.  As mentioned a few times on FB, we purchased a home (just got the keys last week) and now we have 30 days to make a few major improvements.  I’ve been a busy girl meeting with engineers, contractors, pushing permits through, etc.  My main focus right now is ordering the flooring.  I’ve done a ton of research on flooring options and found the perfect option.  I look forward to sharing the information with you soon.  

Anytime I visit Berkeley I ALWAYS allow some extra time to stop by my favorite restaurant, Cafe Gratitude.  CG has a variety of delicious milkshakes and my absolute favorite is called “I am Grace.”  It’s made with coconut ice cream, dates, almond butter, and vanilla bean.  I figured out how to make my own version of this at home, incorporating all their ingredients.  This is such a treat and I love it with their raw deep dish pizza.  Crazy good ya’ll! 
Almond Vanilla Coconut Milkshake

Ingredients:
-2 cups Coconut Vanilla Bean Ice Cream (ingredients include: coconut milk, honey, dates, and fresh vanilla bean). Vegans use maple syrup in place of honey.
-2 cups dairy free milk (I like it with homemade almond milk or walnut milk)
-2 tablespoons creamy almond butter
-2 teaspoons vanilla extract

How To:
1.  Add above ingredients to a blender (high speed or otherwise) and blend until everything is full incorporated.  
2.  Add in more milk or ice cream to create your preferred consistency.     
3.  Enjoy anytime of year!
Shared on: Raw Foods Thursday, Wellness Weekend 
Posted by Amber at 6:56 pm

Labels: cane sugar free, dairy free, dessert, drinks, SCD, summer cuisine.

8 Comments

  • Jeanene December 5, 2012 at 8:08 pm

    Amber,

    You didn’t want to add dates to your shake?
    They are so delish!
    Your shake sounds divine by the way! So, does your trip to Berkley!
    Have a Blessed Christmas!

    Reply
    • Amber December 5, 2012 at 8:32 pm

      Hi Jeanene,

      Thanks for your message. I can see your confusion. If you check out my coconut vanilla bean ice cream, you will see the dates in the recipe.

      Thanks,
      –Amber

      Reply
  • Laura December 6, 2012 at 7:50 pm

    This does look crazy good friend! Where did you move to? Congrats on your new house! I can’t imagine doing major renovations. I am stressed enough just unpacking and organizing my new house :)

    Reply
    • Amber December 6, 2012 at 8:36 pm

      Hi Laura,

      Thanks! I’ve been thinking about you. I hope the home decorating and organization is going well.

      We purchased a home in the town we currently live in (as I’ve mentioned, we have been renting). We could not pass up a great price and these low interest rates. So excited it worked out. We purchased our first home 10 years ago (in a nearby town) and currently renting that out to some great tenants. We REALLY missed owning our own home and so glad it worked out the way it did.

      I will have some fun pictures to share when it’s all over. :-)

      We plan to move in at the end of December.

      Hugs to you friend.

      Reply
  • Heather Pace December 7, 2012 at 7:53 pm

    Oh yum yum yum!!! Ive been wanting to go to Cafe Gratitude foreeever. I must make that milkshake. And congrats on your new house Amber. Very exciting! xo

    Reply
  • glutenfreehappytummy.com December 8, 2012 at 12:06 am

    ooooh that sounds so luscious and amazing!! i’m going to have to try this!! :D

    Reply
  • Cassidy Stauffer December 8, 2012 at 2:49 pm

    ooohhhhh, your shake looks tasty! I’ve never heard of Cafe Gratitude but it sounds amazing, I wish we had one here in OK. congrats on the new house!!!

    Reply
  • France@beyondthepeel December 11, 2012 at 6:52 pm

    Oh my! That sounds amazing. I wish we had a restaurant or cafe near by that made such wonderful whole foods treats! But then again I can always make it at home. Thanks for the recipe. Have a great week Amber.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Saturday, November 17, 2012

Rainy Saturday Morning Hot "Cocoa" (vegan, dairy free, cane-sugar free)

Finally…rain!  Glorious fall rain that we desperately need here in drought-ridden Northern California.  It’s a warmish storm, but we’ll take it.  Snow is falling in the mountains, just a short drive away, and waiting for us to come play.  Soon, soon.  But for now we will enjoy this wet weather here in the valley and sip on some sweet, warm “cocoa.” 
Ingredients:
-3 cups dairy free milk (I use homemade walnut milk)
-3 tablespoons carob powder*
-3 tablespoons maple syrup
-1 teaspoon vanilla 
-(optional: 1/4 teaspoon peppermint extract) 

How To:
1.  Combine above ingredients in blender and blend on high for 30 seconds
2.  Transfer liquid to small sauce pan and gently heat, stirring frequently 
3.  Serve warm (or hot) – warm is good enough for the kiddos
Notes:
*By all means, use chocolate in place of the carob (such as raw cacao powder).  
Shared on: Allergy-Free Wednesdays,  Wellness Weekend
Posted by Amber at 5:30 pm

Labels: cane sugar free, dairy free, drinks, fall cuisine, vegan.

10 Comments

  • Dana Visak November 17, 2012 at 7:55 pm

    Hi Amber ~ I just wanted you to know that I not only LOVE your recipe for a healthy hot chocolate (I will definitely try it with walnut milk, I love making dif. variations of nut milks!), but I absolutely enjoyed all of your well-thought-out beautiful photos. Captured moments in time. I love that! And your children are most adorable. Love how you capture them each enjoying their cozy hot chocolate. Aaah, these are what memories are made of, huh? Again, so glad I found you and your blog…enjoy your Sat (and so glad you’re feeling better!). :)

    Reply
  • christine November 17, 2012 at 10:01 pm

    the colour of your children’s hair – the colour of the leaves – golden and lovely – and warm cocoa too:) lovely

    Reply
  • Vicky November 17, 2012 at 10:20 pm

    Fantastic photos Amber and I MUST try making this…lovely!

    Reply
  • Cassidy Stauffer November 18, 2012 at 3:47 am

    Delicious! And love your photo’s! I usually make hot chocolate by melting dairy free chocolate chips in SO Delicious coconut milk, but I don’t always have chocolate chips and your method looks easier with no refined sugars… I’ll definitely be making this! Thanks again for such a great recipe :)

    BTW- I would SO love to be neighbors and share food!

    Reply
  • Gabby @ the veggie nook November 19, 2012 at 2:56 am

    I’ve been totally obsessed with carob lately! Your pictures perfectly capture the rainy afternoon- I bet the carob drink was perfect for it :)

    Reply
  • Laura November 19, 2012 at 4:39 am

    Yeah Hot Carob Cocoa-looking forward to trying this friend! Your children are just beautiful :)

    Reply
  • Heather Pace November 21, 2012 at 5:03 am

    This looks so warming and comforting Amber! Your kids are toooo cute. What a great mom you are :)

    Reply
  • glutenfreehappytummy.com December 2, 2012 at 5:42 pm

    oh my gosh what gorgeous photos!! you’re children are just precious. this drink is perfect for a rainy saturday morning indeed:)

    Reply
  • Janelle December 19, 2012 at 1:48 am

    Just made this for the kids and me. DELICIOUS! I made ours with rice milk and cocoa powder as that is what I had on hand. Thank you for the recipe!

    Reply
    • Amber December 25, 2012 at 11:59 pm

      Thanks so much for your comment, Janelle. So glad to hear this simple recipe is enjoyed by others! We are making it a lot these days…so cold and rainy in my neck of the woods. :-)

      Be Well,
      –Amber

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Sunday, November 4, 2012

Super Easy Homemade Cranberry Apple Jelly/Sauce (cane-sugar free) with Vegan and SCD Options

Hello friends.  As soon as cranberry season comes rolling around I like to make a batch of cranberry jelly (sauce) each week.  If you follow my blog, then you know I am NOT a big sweet tooth.  Jelly always seems a bit too sweet for me.  Even the cane-sugar free jelly I buy, yes, often too sweet.  So you can imagine how much I love the tartness of cranberries.  This jelly comes together super quick.  You can sweeten it with anything you like and to your sweetness preference.  This also makes a fabulous Thanksgiving cranberry sauce.  See here for my other cane-sugar free cranberry sauce recipe.  Also seen in the above picture is my all-time favorite bread from Danielle at Against All Grain.  I make it nearly every week!  I like to add 2 1/2 tablespoons of honey.  This gives the bread a gentle sweetness and incredibly soft texture.  Together, this bread and jelly makes a lovely breakfast or anytime snack.  
Ingredients:
-16 ounces fresh cranberries (about 5 cups) 
-1 1/2 cups filtered water 
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-3/4 cup sweet red apple, peeled and very small chop 
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference)
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)

How To:
1.  In a medium sauce pan add the fresh cranberries and water and bring to a boil.  After the mixture comes to a boil, give it a stir and turn it down to a rapid simmer.  Add in the dates and apples.  Rapid simmer for about 10 minutes stirring frequently.  
2.  After 10 minutes it should look fairly thick and the cranberries should all be cooked down.  At this point add in the honey (or sweetener of choice), turn down heat to a soft simmer for about 5 minutes, stirring frequently.
3.  Turn off heat and add in the stevia.  Stir.  Allow mixture to cool before serving.  Total cook time is around 20 – 25 minutes.  
Serves 6 to 8 (depending on serving size). 
  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, Gluten Free Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Keep It Real Thursdays, Wellness Weekend Whole Foods Friday,Whole Foods Friday,  
Posted by Amber at 11:09 pm

Labels: cane sugar free, fall cuisine, sides, spreads, thanksgiving side dishes.

15 Comments

  • Anonymous November 5, 2012 at 3:40 pm

    This made my Monday! Thanks :)

    Reply
    • Amber November 5, 2012 at 11:17 pm

      Thanks for the smile!

      Reply
  • ella@lifeologia November 5, 2012 at 5:33 pm

    Well that looks delicious and oh so pretty too ;D

    Reply
    • Amber November 5, 2012 at 11:18 pm

      Thank you lovely Ella. I just LOVE the color too. So pretty. :-)

      Reply
  • The Cyclists Wife November 5, 2012 at 6:58 pm

    I’m glad you posted this! I just volunteered to make REAL cranberry sauce for TG because I can’t stand the canned shaped glob that often shows up on the table.

    Reply
    • Amber November 5, 2012 at 11:23 pm

      Hey Sarah,

      Let me know how it turns out. I can tell you it will be much better than that canned stuff. Blah. I can barely choke that stuff down. Enjoy and have fun. If he is used to super sweet stuff and traditional white sugar, this may be a little tart for him. Just add in a little extra stevia (if you are going for cane-sugar free…which I highly recommend). Ethan LOVES it (so does Sky).

      Hope you’re well.

      Reply
  • Vicky November 5, 2012 at 8:12 pm

    This looks delicious Amber!

    Reply
    • Amber November 5, 2012 at 11:23 pm

      Thanks Vicky! :-)

      Reply
  • Sarena Shasteen - The Non-Dairy Queen November 6, 2012 at 4:37 pm

    I LOVE adding apples in with my cranberries to make a jam. I add chia seeds to gel the mixture up a little more. I’ve been craving cranberries lately…I think it’s time to make a batch of jam! Your version looks delicious Amber!

    Reply
  • Dina-Marie @ Cultured Palate November 7, 2012 at 6:04 pm

    Mmm – this sounds good and I love that you sweeten it with honey! I would love to have you share this on Thursday at Tasty Traditions

    Reply
  • Amie Sue November 7, 2012 at 8:35 pm

    Do you see a reason as to why this has to be heated? I was thinking of making it raw.

    Reply
    • Amber December 26, 2012 at 12:00 am

      Hi Amie,

      Give it a try raw and let me know how it turns out! :-) Thanks.

      Reply
  • France@beyondthepeel November 8, 2012 at 5:19 pm

    That’s so great. I’m hosting thanks giving dinner and I’m absolutely making this! Bookmarked.

    Reply
  • Jessica November 12, 2012 at 2:28 pm

    Oooo yum yum yum! I’m making this for sure! Thanks so much for sharing at last week’s Meatless Monday :)

    Reply
  • glutenfreehappytummy.com November 14, 2012 at 6:48 pm

    hey AMber! sorry I’ve been MIA lately! this sounds so delicious!! perfect timing for thanksgiving. i’m busy planning the SCD T-giving fare lol…hope you’re having a great week! hugs!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

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

    wow. it’s really a good contribution to us guys not good at icecream, you know i did some cakes before but the taste it’s not good, then i quit, so if you have interesting, you can load to discount prada handbags

    visit my new make up, give me your advice, Thanks!

    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

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thursday, July 5, 2012

Strawberry Cherry Pie with Cashew Cream Topping (gluten free, grain free, dairy free, cane-sugar free, SCD friendly)

This pie is fantastic.  I do believe cherry pie is the greatest thing EVER.  I made this for my sweetie pie (my husband) for our 10 year anniversary.  He LOVED it and I’m so excited to share it with you (and psst, it’s SCD friendly) hooray!  As you might know, us folks on the SCD don’t have a lot of options in the thickening department.  Gelatin (while not my first choice otherwise) is great at thickening desserts.  But fruit does contain natural pectin, so this may thicken up a bit without the gelatin, but won’t hold its shape.  For vegans not following SCD, I’ve provided options below.  
Enjoy!   


Pie Filling Ingredients:
-1 pound seeded black cherries
-1 pound strawberries
-1/4 cup honey (vegans use 1/4 cup agave or maple syrup)
-3 dates, seeded and chopped
-1/4 cup orange juice
-1/3 cup cool water
-1 packet of gelatin which is 1 tablespoon (vegans use guar gum)*

How To:
1.  Wash and trim strawberries.  Wash and seed cherries (see below for how I seed cherries).
2.  To a medium sauce pan, add strawberries, cherries, honey, chopped dates, and orange juice.  Bring to a boil and then turn down to a simmer for about 10 minutes.  
3.  Remove pot from heat.  In a small bowl, mix 1/3 cup cool water with 1 packet of gelatin.  Pour gelatin into hot berry mixture.  Stir to incorporate.  You will see it start to thicken up a bit.  
4.  Pour hot berry mixture into baked pie crust (you will have some leftover, so don’t overfill crust.  This leftover mixture makes a tasty jello, so place in a small glass container and store in fridge, when firm, top with cashew cream for a yummy snack).
5.  Allow pie mixture to cool at room temperature.  When cool, place in fridge and allow to set up for at least 4 hours.
6.  Top with cashew cream and serve.

Crust:
-I used this cookie recipe for the crust (omit cacao for SCD and add 2 tablespoons coconut flour)
-It helps to oil the entire glass pie dish, line the bottom with wax or parchment paper, then push in the dough.  Poke some holes in the bottom of the crust before baking. Bake 375 for 12 minutes.  See notes for additional crust recipes. 

Cashew Cream Topping:
-2 cups cashews soaked for 4-6 hours
-1/4 cup coconut oil
-1 1/2 tablespoons vanilla 
-1/3 cup honey (vegans use agave or maple syrup) 
-3/4 cup liquid + more to blend up properly (you can use date sweetened water, nut milk or just plain water for the liquid).  
-2 tablespoons vegetable glycerine  (optional) 
-1 teaspoon lemon flavor (optional)

How To:
1.  In high speed blender, blend above ingredients.  Add the initial 3/4 cup liquid and blend.  Add more liquid until a soft, creamy texture is acheived.  
2.  Transfer into glass storage and place in fridge for at least 4 hours (this mixture will thicken in the fridge)
3.  Top pie

Notes:
*As a general rule, if a recipe calls for 1 packet of gelatin, vegans can substitute 3/4 teaspoon of guar gum.  This resource says to replace gelatin with guar gum at a ratio of 1 part guar gum for every 5 parts gelatin (e.g., 1/2 teaspoon guar gum will replace 2 1/2 teaspoons gelatin). 
*Additional SCD crust recipes: (1) Honey Gram Cracker Crust, (2) Dan’s Awesome Pie Crust, (3) Vegan Raw Pie Crust, (4) Deep Dish Pie Crust

I use one of my stainless steel straws to seed the cherries – they pop right out!
Serve with coconut vanilla bean ice cream (SCD friendly) 


Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Tastetastic Thursdays, Real Food Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Simple Living Friday, Show Off Friday, Friday Food, Fight Back Friday Fresh Bites Friday, Potluck Party Friday, Recipe Box Tuesdays,  Traditional Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, 
Posted by Amber at 4:01 am

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, SCD, summer treats.

25 Comments

  • Gabby @ the veggie nook July 5, 2012 at 9:09 am

    I just LOVE that you used a cashew cream as the topping! I’m not a big pie person but oh my goodness, I can’t imagine why not when I’m looking at this! Next time an occasion calls for pie, I’ll be coming here for the recipe ;)

    Reply
    • Amber July 6, 2012 at 6:28 am

      Awe, thank so much Gabby! You made my day. :-)

      Reply
  • Heather @Gluten-Free Cat July 5, 2012 at 4:14 pm

    Are you kidding me? I haven’t even tasted it yet, and this is already my new favorite pie! Love the combination of cherries and strawberries. And the cashew cream sounds like a dream!!! Happy anniversary! Ours is in 4 days, and guess what I’m making for my guy! Thanks for the inspiration!!

    Reply
    • Amber July 6, 2012 at 6:29 am

      Thanks Heather. I appreciate your enthusiasm. And the cashew cream is really tasty (and so creamy). Man oh man I love me some cashews. And thanks for the sweet wishes. You also have a wonderful anniversary.

      Reply
  • Mel July 5, 2012 at 5:06 pm

    Num! And gorgeous photographs!

    Reply
    • Amber July 6, 2012 at 6:30 am

      Many thanks Mel.

      Reply
  • Laura July 5, 2012 at 9:16 pm

    I officially have a twin-you! I JUST took a strawberry cherry crisp out of my oven to cool to celebrate my anniversary tonight. If I didn’t just make it, I would totally make this amazing pie. I absolutely love your cashew cream topping-I want to dive right in and eat it now!

    Reply
    • Amber July 6, 2012 at 6:31 am

      Yes indeed Laura! It’s official. We are just waaay too much alike. I checked out your crisp and it looks amazing. Love! And happy anniversary to you too.

      Reply
  • gfe--gluten free easily July 5, 2012 at 9:35 pm

    I think your blog is quickly becoming The Tasty Alternative Pie! You’ve given us so many beautiful pies and tarts, Amber. :-) This one is stunning. I knew that going SCD would not hold you back one little bit, and I was right! ;-)

    xo,
    Shirley

    Reply
    • Amber July 6, 2012 at 6:34 am

      Hi Shirley,

      Oh well now you are just too sweet (I was going to say sweet as pie)…he he, snort.

      I’ve never been much of a baker, but this kind of baking I can do. It was so good, I’m craving those delicious cherries.

      Reply
  • CassidyS July 5, 2012 at 10:31 pm

    Wow! Everything about this pie looks amazing! I especially love the cashew cream topping. I have to make this :)

    Love,
    Cassidy

    Reply
    • Amber July 6, 2012 at 6:34 am

      Thank you sweet Cassidy!

      Reply
  • homecookedhealthy July 5, 2012 at 11:45 pm

    Fantastic idea! Will certainly try this subing stevia for the honey. I have a recipe similar to your cashew cream cheese that I use on raw fruit pizzas – so good!

    Reply
    • Amber July 6, 2012 at 6:35 am

      Hi there,

      Stevia would work great! The berries are so sweet, I debated on even adding any sweetener.

      Reply
  • Chaya July 6, 2012 at 12:33 am

    This is a beauty. I could go for a piece right now.

    Reply
    • Amber July 6, 2012 at 6:36 am

      Thanks Chaya. Wish I could hand you one through the screen! :-)

      Reply
  • France@beyondthepeel July 6, 2012 at 3:46 pm

    MY anniversary is in 5 days! What a great idea and I love the cashew cream. Happy anniversary and what a lucky man:)

    Reply
    • Amber July 6, 2012 at 4:55 pm

      Thanks France! Happy anniversary to you too. :-)

      Reply
  • Vicky July 6, 2012 at 4:09 pm

    Gorgeous Amber, what a fantastic dessert for celebrating 10 years together! Congratulations x

    Reply
    • Amber July 6, 2012 at 4:54 pm

      Hi Vicky,

      Thanks so much! :-)

      I’m quoting your FB suggestion regarding options for for vegans/vegetarians:

      “This looks awesome Amber..I’d just boil down some of the fruit until they become like jam and omit the gelatine then add back in some softened whole fruit!”

      Reply
    • Vicky July 7, 2012 at 9:25 am

      Thanks Amber – vegetarians on the SCD miss out on jelly :(

      Reply
  • Jenilyn -Holistic Fertility Coach July 7, 2012 at 2:32 am

    What a great idea to use the stainless steel straw to remove the cherry pits. I’ll have to give it a try.

    Reply
  • Heather Pace July 8, 2012 at 2:06 pm

    This pie looks fantastic!!! I have a bundle of strawberries from the farm and lots of cherries too… think i need to make this!

    Reply
  • Chaya July 9, 2012 at 10:34 pm

    Thanks for sharing this on My Meatless Mondays and your other two posts. I had to come back to this one because I love the cashew topping.

    My grandson was visiting and we were discussing how this is now a delicious possibility and he reminded me, he is allergic to cashews. That is a downer.

    I guess, I make this for the other kids. It looks super.

    Reply
  • Carole July 10, 2012 at 9:09 pm

    Wow! 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

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Sunday, June 17, 2012

Happy Father’s Day Chocolate Tarts (grain free, dairy free, cane-sugar free, paleo))

Something a little sweet and a lot healthy for my special husband on Father’s Day.  

To the best man I know.  To the love of my life.  Thank you for being you, and for being the most amazing father to Sky and Ethan. You’re adored and loved more than you’ll ever know.  

Ingredients:
For the chocolate filling
-3 cups cashews, soaked for 6-8 hours
-5 dates, soaked in 1 1/2 cups filtered water for 4 hours
-1 cup date water (or a little more until smooth texture is achieved) 
-1/4 cup honey (use agave or maple syrup for vegan) 
-1/4 cup coconut oil
-1/4 raw cacao (or more to taste) 
-1 tablespoon vanilla
-Grain free crust*

How To:
1.  Drain and rinse cashews.  
2.  Add cashews with other ingredients to high speed blender.
3.  Blend on high to create a nice, smooth texture – use tamper if needed to move the mixture around (add a little more date water if needed).  Blending this in a food processor will yield a gritty texture.  I’m not sure how a regular blender would work, please leave a comment below if you blend in a regular blender (meaning, not with a high speed). The mixture should be thick and smooth.  
4.  Scoop chocolate filling into crusts and decorate with your favorite fruits or other choice toppings.  
5. Transfer to fridge and allow filling to set up (at least 4 hours). 

Notes:
*This crust was inspired by Amy from SS&GF.  
For the crusts I soaked 2 cups of walnuts for 8 hours, then roasted.  I blended them in a food processor with 3 soaked dates and 2 tablespoons of coconut oil.  Then I baked the crusts at 375 for about 15 minutes (not the best crust to remove from tart pan, it sort of falls apart, but still super tasty).  I’ll keep trying.  The walnuts might not have been completely dried and I may need to add less oil.  
*Here are some additional crust recipes: (1)  Grain Free Pie Crust from Elana’s Pantry, (2) Grain Free Crust from My Life in a Pyramid, (3) Grain Free Pie Crust from The Food Lovers, (4) Grain Free Honey Graham Cracker Pie Crust from Against All Grain, (5) Grain Free Pie Crust from Cooking Gluten and Dairy Free 
Serve with homemade nut milk, such as hazelnut 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Wellness Weekend, Simple Living Friday, Show Off Friday,  Friday Food,  Fight Back Friday,  Fresh Bites Friday, 
Posted by Amber at 6:15 pm

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, summer treats.

14 Comments

  • France@beyondthepeel June 17, 2012 at 7:29 pm

    Gorgeous dessert and healthy. I’ll definitely give this filling a try.

    Reply
  • Vicky June 18, 2012 at 12:12 am

    These look awesome Amber, your husband is one lucky man! I love the way you’ve decorated them, they look heavenly!

    I’ll be sharing and pinning this for sure!

    Hope you had a wonderful Father’s Day!

    Vicky xx

    P.S. Any left?

    Reply
  • glutenfreehappytummy.com June 18, 2012 at 12:33 am

    Such a sweet post:) and wow Amber, what delicious tarts! Those look so fabulous and creamy! what a treat for your husband:) i bet he (and your kids!!) loved them. Gorgeous photos, as always:)

    Reply
  • Barb @ Frugal Local Kitchen June 18, 2012 at 11:25 am

    I’m seeing a lot about using dates as a sweetener as I learn more about the Paleo Diet. I need to track them down. Do you get yours through Amazon or somewhere else?

    I pinned this for a local coop that I’m working with.

    Reply
    • Amber June 18, 2012 at 3:35 pm

      Hello Barb,

      Thank you. Dates are a great sweetener indeed. I purchase mine at my local natural foods coop (in bulk).

      Have a great week.

      Be Well,
      –Amber

      Reply
  • Minnie(@thelady8home) June 18, 2012 at 3:56 pm

    This really looks so heavenly delicious!!!!

    Reply
  • gfe--gluten free easily June 18, 2012 at 5:08 pm

    Stunning!! I thought I hated dates for years, because I’d only had bad products made with dates. Then I discovered the wonders of Medjool dates and making recipes using them. Amazing. Love the healthiness yet “decadence” of these, Amber. Bet your hubby was a happy man!

    xo,
    Shirley

    Reply
  • Mary Hudak-Collins June 18, 2012 at 5:19 pm

    Oh, I can tell that this was something that didn’t last long. I could eat one of those tarts right off of my screen! Thank you for sharing this week in our recipe hop ☺

    Reply
  • Janae Wise June 19, 2012 at 10:07 pm

    How do you make your hazelnut milk? Those tarts look scrumptious!

    Reply
    • Amber June 19, 2012 at 10:38 pm

      Hi There Janae,

      Great question. I do have a link up there in the post. Just click on Hazelnut milk, or you can follow the link below for all my nut milk recipes:
      https://thetastyalternative.com/p/how-to.html

      Have a great day.

      Be Well,
      –Amber

      Reply
  • Cindy June 22, 2012 at 1:50 am

    Hello! Stopping by to say hello from the Allergy Free Wednesday linky! :) Happy to connect with you :) Cindy

    Reply
    • Amber June 26, 2012 at 5:01 am

      Hello Cindy,

      So nice to meet you!! Thanks for stopping by.

      Reply
  • christine June 27, 2012 at 9:26 am

    I shall have to try these – I have strawberries in the fridge to decorate them with:)

    Reply
  • Nicole@Show Off Friday July 8, 2012 at 5:51 am

    Those look perfect. I’m sure he loved them!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Tuesday, June 5, 2012

Delightful Double Chocolate Coffee Ice Cream (Vegan & Cane Sugar Free)

Last month I shared this recipe with Dairy Free Betty. 
You can see the full guest post here. 

Ingredients:

-2 cans coconut milk (this brand has BPA free lining)   
-1/4 cup raw cacao 

-1/3 cup grade B maple syrup

-1 tablespoon vanilla extract

-1 teaspoons coffee flavor  
-1/2 cup shaved chocolate bar (this is my favorite chocolate, only sweetened with beet sugar, it does contain soy lecithin)  

How To:

1.  Mix above ingredients in a blender, high speed or otherwise. 

2.  Transfer to ice cream maker and churn

3.  Just before you remove mixture from ice cream maker, add in your chocolate shavings, and churn for about 30 seconds

4.  Transfer to glass storage and freeze at least 4 hours

5.  Remove from freezer 20 minutes before serving

6.  Garnish with additional chocolate shavings, shredded coconut, or coffee beans. 
Serves 6-8

 

 

Notes:

*An ice cream maker aerates the mixture, creating a lovely creamy traditional texture.  You could just blend then transfer to glass storage and freeze, but it gets icy and doesn’t mimic traditional ice cream.  If you’re in the market for an ice cream maker, I LOVE this one. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Fresh Food Wednesday, Frugal Food Thursday, Tastetastic Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Fresh Bites Friday, Friday Food, Foodie Friday,  Potluck Party Friday, Sweet Saturday, 


Posted by Amber at 6:16 pm

Labels: cane sugar free, dessert, ice cream, vegan.

17 Comments

  • gfe--gluten free easily June 5, 2012 at 6:31 pm

    You’re killing me, Amber! I want to leave work and go home and make this ice cream. Seriously. It looks amazing! Why do you use coffee flavor vs actual coffee?

    Thanks,
    Shirley

    Reply
    • Amber June 5, 2012 at 9:11 pm

      Hi Shirley,

      I think you’ll LOVE this Shirley…honestly.

      The main reason I don’t use coffee is it makes the ice cream icy and I like it creamy. Adding extra water or liquid creates a hard, icy texture. The coffee flavor is so concentrated, just a little goes a long way and I don’t lose that creaminess from the coconut fat. This is just my personal preference. That being said, if you have coffee on hand, by all means, use it. It will still be delicious. :-)

      Reply
  • BeadsNWire June 5, 2012 at 9:02 pm

    Is there a reason the mixture must go into the freezer? I have the same ice cream maker and love it also. I made almond milk ice cream in it and it was wonderful. We ate it right out of the ice cream maker and it was absolutely perfect.

    Reply
    • Amber June 5, 2012 at 9:13 pm

      Another great question!

      I like my ice cream firm, opposed to soft serve. And soft serve is how it looks and tastes to me right out of the ice cream maker. Another personal preference. You don’t have to freeze to eat it. It tastes amazing either way. Do what feels best for you. :-)

      Reply
    • BeadsNWire June 6, 2012 at 3:53 am

      Thank you! =)

      Reply
    • Amber June 10, 2012 at 4:00 am

      My pleasure.

      Reply
  • CassidyS June 6, 2012 at 1:17 pm

    I want an ice cream maker SO BAD!!! Your recipe looks delicious :)

    Reply
    • Amber June 10, 2012 at 3:59 am

      Thanks Cassidy. This is damn good ice cream. You need to get an ice cream maker girl. What’s up with that!?

      Reply
  • Kaylee June 14, 2012 at 7:19 pm

    That looks like it is store bought!

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
  • France@beyondthepeel June 19, 2012 at 3:49 pm

    I need an icecream maker. Thank you for your recommendation. I feel like I miss out on all the fun! :( http://huckleberriesandrain.blogspot.ca

    Reply
    • Amber June 19, 2012 at 7:01 pm

      Hi France,

      I think you would LOVE this ice cream!! And yes, you need an ice cream maker. So awesome to make your own. :-)

      Reply
  • Kristy Lynn July 6, 2012 at 4:47 pm

    the coconut milk makes this incredibly interesting! bookmarking for future use.

    note to self: must get an ice cream maker.

    thank you for sharing with Fresh Foods Wednesday – hope to see you back next week!

    p.s. if you don’t mind linking back to us in your post, that would be wonderful darling…xo!

    Reply
  • Megan @ Allergy Free Alaska July 27, 2012 at 8:10 am

    Amber,
    Thank you so much for helping me kick off “Whole Food Fridays” with a bang! LOVE this recipe! Must get me some coffee flavor ASAP!
    Hugs,
    Megan =)

    Reply
  • Cassidy Stauffer February 15, 2013 at 2:16 pm

    Hi Amber, I finally got an ice cream maker and I’m going to make this THIS WEEK!!!! I’m so excited :)

    Reply
    • Amber February 15, 2013 at 6:01 pm

      Hi Cassidy,

      Oh you will LOVE It! And hooray on your ice cream maker – they are so awesome. Please let me know if you add anything or make any adjustments…I always like to hear how other bloggers put a spin on recipes. Enjoy and have a great weekend.

      Hugs,
      -Amber

      Reply
  • Cassidy Stauffer March 6, 2013 at 10:34 pm

    Finally made this! I only used 1 can of coconut milk and the rest almond milk (for the calcium), then I added 1/2 tsp. guar gum to make up for the creaminess. DE-LICIOUS! Thanks again for another great recipe :)

    Reply
    • Amber March 7, 2013 at 3:51 am

      Hi Cassidy,

      I knew you would love this ice cream! So glad you tried it, and hooray for your new ice cream maker. So exciting. Thanks for stopping my to share your additions. That’s so helpful for readers to have another option.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Friday, May 25, 2012

Lemon Ginger Cookie Chews with Lemon Cream Icing (grain free, low glycemic, vegan)

Something about the combination of ginger and lemon is incredibly pleasing to me.  I use it together in many recipes (especially soups, and my mint ginger lemonade, that I look forward to sharing with you next month).  And when it comes to cookies, I just can’t think of a better combination.  I simply adore ginger snap cookies, but I must admit, I love a soft, chewy cookie.  I hope your family enjoys this recipe as much as we do!

Ingredients 
-100 grams almond flour* (1 cup)
-15 to 30 grams coconut flour (2 to 4 tablespoons) 
-15 grams arrowroot powder (2 tablespoons) 
-2 teaspoons ground ginger 
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 tablespoon ground chia + 3 tablespoons water
-20 grams coconut sugar (2 tablespoons)
-1 teaspoon vanilla 
-1/4 cup oil (I use grapeseed) 
-1/4 cup yacon syrup
-1 teaspoon lemon zest + 1 tablespoon lemon juice
-1/4 teaspoon lemon flavor (optional) 

How To:
Preheat oven to 350
1.  In a bowl add chia and water, mix until incorporated.  Let rest for a few minutes.  
2.  To chia add coconut sugar and mix until incorporated.  Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor).  Mix.
3.  In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4.  Add dry ingredients to wet, mix.
5.  Start adding in the coconut flour until a thick, sticky batter develops.  For homemade almond flour, I use 4 tablespoon.  
6.  This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies).  So oil your hands well, and make little balls, then press slightly into cookies.  Don’t be afraid of this batter, they will turn out, I promise.
7.  Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).  

Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix.  I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds.  The flour made in a high speed blender is much finer than the food processor.  I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds.  So, I like the Vitamix.  I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour.  Please let me know if you experiment with other almond flours.  If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.  
*The coconut cream is totally optional.  These cookies are amazing all on their own! 
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days).  To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening.  Blend with hand mixer.   

*If you don’t want coconut cream, you can make a cashew cream icing. Soak 2/3 cup cashews for 6-8 hours.  In a small blender, add drained cashews, 2 tablespoons sweetener, 2 tablespoons lemon juice, 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, 2 tablespoons oil, and water until desired consistency. 

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Made From Scratch Monday  Slightly Indulgent Tuesdays,  Traditional Tuesdays Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays,  Whole Food Wednesdays Make it Gluten Free Tuesdays, Wellness Weekend, Tastetastic Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Friday Food, Potluck Party Back to School Recipes 

Posted by Amber at 4:44 am

Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, grain free, low glycemic.

22 Comments

  • The Cyclist's Wife May 25, 2012 at 5:07 am

    I am told none of your tast sweets will ever make it to work, bummer!

    Reply
    • Amber May 25, 2012 at 5:18 am

      For you…I will send some with Scott. Keep an eye out in June. I would love another taste tester!!

      Hugs,
      -Amber

      Reply
  • glutenfreehappytummy.com May 25, 2012 at 3:03 pm

    I’ve never tried lemon and ginger together, but i bet it’s delicious!! i’ll have to try these! they look delicious! thanks for sharing!

    Reply
    • Amber July 11, 2012 at 1:17 am

      Thanks Caralyn!

      Reply
  • dishesanddishes May 25, 2012 at 7:28 pm

    These look wonderful! I have never used yacon syrup but I’ve seen it crop up in recipes here and there. I’m quite intrigued and want to give it a try!

    Reply
    • Amber July 11, 2012 at 1:18 am

      I love yacon. It’s slightly expensive, but worth it (in my opinion). It’s extremely good for you and a little goes a long way. :-)

      Reply
  • Vicky May 25, 2012 at 9:08 pm

    These sound lovely but we can’t buy yacon syrup here easily it’s soooo expensive – $30ish!

    Lemon and ginger together is awesome, I used to make a ginger & lemon dessert which is out of this world!

    Reply
    • Amber May 25, 2012 at 9:33 pm

      Oh man Vicky…I should just send you some. It ranges from $8- $12 here! I forgot to add some subs in the notes. Any other sweetener would do! I’ve had a jar of yakon forever and need to use it up. Too bad it’s not legal food.

      And I agree, lemon + ginger = love.

      Reply
    • Vicky May 26, 2012 at 3:03 pm

      You are the sweetest Amber, thank you! I’ll have a look in Canada later this year! I would like to try it sometime..I can always use dark honey instead!

      Reply
  • gfe--gluten free easily May 25, 2012 at 10:05 pm

    These look incredible, Amber! They say tea time to me! :-) Have a fabulous weekend!

    Shirley

    Reply
  • glutenfreehappytummy.com May 25, 2012 at 11:03 pm

    Hey Amber! I just wanted to let you know I nominated you for an award! http://foodstoriesblog.com/food-stories-award/ As someone with Ulcerative Colitis, your healing journey with Crohn’s gives me hope. Thank you for your inspiring story and recipes!

    Reply
    • Amber July 11, 2012 at 1:18 am

      Thank you so much Caralyn! :-)

      Reply
  • Jen May 26, 2012 at 3:16 am

    Amber!! You have outdone yourself! You are talkin my language with lemon and ginger sister. I’m going to try this recipe out on my Memorial Day Cookout. Do you think I could sub an egg for the chia? And could I sub honey for ya on syrup? Hate to change things, but we’re sensitive to flax and chia and I don’t have any ya on on hand! (or coconut flour). I know you can’t guarantee results but I think I’ll try and let you know how it goes. Thanks so much for this!

    Jen

    Reply
    • Amber May 26, 2012 at 4:23 am

      Hi Jen,

      Thank you so much. And I’m tickled you are making these for your weekend party. I think you can certainly play around with the ingredients. Yes! Honey would be great, and egg would work, and just add more almond flour (instead of coconut) or arrowroot, tapioca, etc. If you don’t have any lemon flavor, try and use as much zest as you can, a tablespoon would be good and some lemon juice. The ginger really comes through, but the lemon can be subtle, which is why I love the lemon flavor. Good luck experimenting and let me know how they turn out. Have a great weekend.

      Hugs,
      –Amber

      Reply
  • Jen May 27, 2012 at 1:24 am

    GIRL!! I did a trial run tonight and we can’t stop eating them!!! My husband was like, “these are goooood”. Here’s the subs I made:

    2 cups almond flour
    No coconut flour
    No arrowroot
    Honey instead of yacon
    Melted ghee in place of oil

    I made the cashew icing. The icing was great, but the cookies are delicious all on their own.

    GREAT JOB! This is going to be a staple in our home. You hit a home run, as usual…

    Jen

    Reply
    • Amber May 28, 2012 at 12:40 pm

      Hi Jen,

      Your variations sound amazing! You really can’t go wrong with ginger and lemon, right!! :-)

      Glad you enjoyed them. Hugs.

      Reply
  • Laura May 28, 2012 at 5:53 am

    Ok we really are sisters (and Tessa of course too!)…lemon ginger cookies-can I eat these ALL right now?! I can’t wait to whip up your recipe this coming week. I think they will be gone in seconds with my kids.

    Reply
    • Amber June 14, 2012 at 2:53 pm

      Ha ha. Yes. We are all long lost sisters (thank goodness we found each other)! :-)

      They don’t last long in my house either. My favorite flavors indeed.

      Reply
  • kellile@foodtoglow May 29, 2012 at 9:12 am

    Great looking recipe and thanks to Jen for the tips on subs. Some of the ingredients are tricky to get here in Scotland (and I have backyard hens for eggs) but the basic premise is a lovely one. Lots to try on your site

    Reply
    • Amber June 14, 2012 at 2:54 pm

      Hi Kellile,

      Thank you. I’m sorry to hear ingredients are hard to come by. My friend Vicki in the UK has the same problem. Jen’s version should be great for you.

      Reply
  • Jen May 4, 2013 at 8:37 pm

    Making these AGAIN and thinking of you and how talented you are! We’re having an end-of-year celebration for a home school co-op at my home and I made these as a special treat.

    I’m so sad because I can’t have them on the AIP. BIG FAT PUPPY FACE WITH POUTY LIPS AND BLINKING EYES…Wahhh…

    XO
    Jen

    Reply
  • Anonymous July 29, 2013 at 1:04 am

    Which types of non-stick cookware do you suggest? We avoid Teflon and would appreciate non-toxic suggestions.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Friday, May 18, 2012

Chocolate Caramel Chews (vegan, grain free, low glycemic)

Here’s another chocolate recipe, inspired by Ricki.  I’m no chocolate making expert – this is all new to me.  But can I tell you, I’m having a BLAST experimenting.  I’m sure this recipe, like all things, will evolve over time.  This latest creation is chocolate stuffed full of ooey gooey caramel.  Reminds me of a Caramello (anyone remember those)?  I just can’t eat traditionally made caramel (my stomach hurts just looking at those ingredients).  But I can tell you in all honesty, this is a very, very tasty alternative.  And I feel really good about the ingredients.  I just know Scott is going to go crazy over these when he gets home.  Can you tell I love surprising my husband with chocolate.  I’m working on a few other homemade chocolate recipes: ginger chocolates and bacon chocolates (yes, bacon- I know, crazy, but I hear it’s all the rage). I hope you enjoy these in the meantime.  And you can visit here for my chocolate covered strawberries (sweetened with stevia). 

Ingredients
Chocolate
-2 ounces cocoa butter, shaved 
-1/4 cup cashew butter *
-3 tablespoons raw cacao powder 
-1 to 2 tablespoons raw agave (more or less to your sweetness taste, I went with 2)
-1/2 teaspoon vanilla 
-Pinch of salt 

Caramel
-3 tablespoons yacon syrup
-2 tablespoons coconut sugar
-1/2 teaspoon vanilla
-Pinch of salt


How To:

1.  In a small non-stick pan add chocolate ingredients and melt – taking care to not burn.  I recommend stirring the entire time.  Remove from heat once in a while, continue stirring.  Stir to break down the cashew butter.  When the mixture looks smooth with no cashew butter chunks, transfer to 1 cup glass Pyrex (with pour spout).
2.  Fill each miniature silicone baking cup 1/3 of the way with chocolate. 
3.  Place in fridge or freezer to set up.  (The chocolate will only take a few minutes to set up in the freezer).
4.  While the chocolate is setting up, make the caramel.  In a small non-stick pan, add the caramel ingredients.  Heat ingredients on med/low, and stir the entire time.  You want to heat this slowly and dissolve the coconut sugar.  Remove from heat when the mixture starts to thicken and stir rapidly, then transfer to a small bowl.  
5.  Remove chocolate from fridge for freezer.  They should be completely solid.
6.  Add an equal amount of caramel to each cup, filling to the halfway mark.  I use a slightly oiled spoon to get the caramel out of the bowl.  It will thicken and get very sticky as it cools.  So work quickly.  After you’ve filled each cup, the caramel should be firm inside the cups from the cold chocolate.
7.  At this point, simply fill the cups with the remaining chocolate and place back in the fridge or freezer.  I utilize the freezer.

Notes:
*Because these are made with agave instead of stevia, they melt much quicker at room temperature (and from fingers).  They are best out at room temp for no more than 10 minutes.  It goes without saying, it’s best to store these in the fridge.  The caramel stays ooey and gooey in there too!
*To make cashew butter, add 1 – 2 cups raw cashews to food processor.  Turn on and blend until creamy.  It will get creamy right after the ball of nut butter forms.

*
Melting the chocolate: 
Caramel Sauce: 
Middle layer of caramel:
Sliced open: 
 The caramel stays nice and chewy in the fridge!  
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays), Fat Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays,  Real Food Wednesdays, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Potluck Party Friday, Super Food Sundays, Sugar Free Sundays, Allergy-Friendly Fridays  
Posted by Amber at 1:45 am

Labels: allergy-friendly, cane sugar free, dairy free, dessert, grain free, low glycemic, vegan.

11 Comments

  • The Cyclist's Wife May 18, 2012 at 5:59 am

    Feel free to send some of those to the office!! They look delish!

    Reply
  • Vicky May 18, 2012 at 7:28 am

    Yum!

    Reply
  • Kate @ The Cheeky Bite May 18, 2012 at 6:51 pm

    Yum! I’ve been wondering how on earth to make a dairy-free caramel, and now I know – can’t wait to try this. (Also been looking for recipes that use yacon in some form, so thanks!)

    Reply
  • Tessa Domestic Diva May 18, 2012 at 6:58 pm

    so much fun! I have yet to get some yacon syrup….I am off to order some right now!

    Reply
  • Jenilyn -Holistic Fertility Coach May 18, 2012 at 7:24 pm

    Oh my, these look delicious. My favorite candy’s are reese’s peanut butter cups, I always love a healthier way to make my favorite things. I’ll pin it and try it out.

    Reply
  • Adrienne @ Whole New Mom May 19, 2012 at 3:08 am

    Yum!!! Can’t wait to try. I am going to try maybe w/ yacon…I wonder about vegetable glycerine…….Yacon is sooooo expensive!

    Reply
    • Amber May 19, 2012 at 5:18 am

      Hi Adrienne,

      Oh, you’ll love them. You don’t have to use yacon. I like it bc it’s grain free and super thick. You could also use brown rice syrup, even maple syrup would work, you would just have to cook it down a bit and perhaps omit the coconut sugar? I don’t know about vegetable glycerine. I’ve never used it in cooking. I agree that yacon is expensive, but I’ve had my jar for months…it lasts a long time, as I only use it a little in ginger cookies and for thick caramel sauces. I try to save in other ways to make room for these more pricey food items. :-) Let me know about your changes and how it turns out.

      Reply
  • Recipes We Love May 19, 2012 at 11:50 am

    Those look good!!!

    Reply
  • gfe--gluten free easily May 19, 2012 at 9:50 pm

    Oh my goodness, how divine, Amber! I have yacon syrup and everything else excep cocoa butter. Boo. Will make in the future though. ;-)

    xo,
    Shirley

    Reply
  • Laura May 21, 2012 at 3:43 am

    I just finished dinner and now I want to eat these!!! Wow, I need to get some yacon syrup as well. These chews look amazing Amber!

    Reply
  • Anonymous September 3, 2012 at 4:42 pm

    These look so good. Normally stuff like this requires too much effort for my busy and exhausting day but I think I’ll try these out.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies.  I’m not sure if you’re familiar with these raw cookies, but you can check them out here.  They popped up in my Coop a few months ago.  I tried the carrot cake cookies first and was shocked by their deliciousness,  but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks).  I was successful in making the carrot cookies at home.  Naturally, the lemon cookies have been on my mind.  So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food.  These differ in one respect from the store bought variety, they aren’t a crunchy cookie.  They are soft, but equally wonderful.  I like them both ways, and I have to tell you, the flavor is spot on.  So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)!  And you might be able to get that crunch if you dehydrate longer.  I made both cookies and balls with this batch.  And by the way, my kids…LOVE these.  What a super healthy snack.  I’m making these next!
Ingredients 

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with.  I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1.  In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.   
2.  In another bowl, add coconut, well drained sesame seeds, and lemon zest.  Mix well. 
3.  Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well. 
4.  Form into little cookies or balls.
5.  Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more).  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients.  I have no idea how these would work in the oven, but please let me know if you try.  

Notes:
*I put my dehydrator in the laundry room and just forget about it.  
*If making the balls, dehydrate 105 degrees for 12-15 hours.  They will be soft and chewy.  



Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays,  Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday 

Posted by Amber at 1:38 pm

Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.

33 Comments

  • Amber Shea @Almost Vegan April 30, 2012 at 2:46 pm

    I’ve never had those packaged cookies, but wow, these look great…and they’re nut-free, which means I can have them right now!

    Reply
    • Amber April 30, 2012 at 8:24 pm

      Thanks Amber. Yes, and it’s hard to find nut-free stuff (especially in raw/living foods)!! These are a super fun treat.

      Hugs,
      –Amber

      Reply
  • gfe--gluten free easily April 30, 2012 at 6:56 pm

    I want to come visit and stay for a month. I’ll be sending my list on everything I’d like us to make together while I’m there. ;-) These will be on the list! :-)

    You rock, Amber! xo,
    Shirley

    Reply
    • Amber April 30, 2012 at 8:22 pm

      You’re so funny Shirley. Wouldn’t that be a hoot! I would love that so much. :-)

      Hope you’re having a great Monday!

      Hugs,
      -Am

      Reply
  • Laura April 30, 2012 at 7:02 pm

    These look amazing Amber. I’m a sucker for any treat made with lemon and these are so fantastically good for you-love ‘em!

    Reply
    • Amber April 30, 2012 at 8:19 pm

      Thanks Laura!

      Reply
  • Anonymous April 30, 2012 at 7:40 pm

    What if you don’t have a dehydrator? Can you use a very low setting on an oven?

    Reply
    • Amber April 30, 2012 at 8:19 pm

      Hello Anonymous. Great question. I haven’t tried this, but if your oven goes low enough, you may be able to “cook” them in the oven. I was interested in keeping them raw, which is why I opted for the dehydrator, but if raw isn’t a concern, I’m sure these would do fine in the oven, perhaps at 200 degrees, just keep an eye on them! If you try this, I would love to hear how they turned out Come on back and leave a comment. Thanks!

      Be Well,
      –Amber

      Reply
  • kellie@foodtoglow April 30, 2012 at 8:14 pm

    These look like a must-try, but I will probably do them with orange blossom water as I don’t know if I’ve seen decent lemon extract here in the UK. A bit nervous about the 24 hour dry but I will just trust you on this :D

    Reply
    • Amber April 30, 2012 at 8:17 pm

      Hi Kelly,

      Please let me know how you like them. You certainly don’t have to dehydrate that long, check the texture ever 3 hours and pull them out whenever you like. And if you add water, you will have to dehydrate longer. In fact, instead of adding water, you may just want to use more lemon zest if you can’t find the lemon flavor. Just a suggestion.

      Be Well,
      –Amber

      Reply
  • Heather @Gluten-Free Cat April 30, 2012 at 10:10 pm

    Amber, I love this recipe!! I’ve tried the Go Raw cookies before and love them, but I’ve never bought the lemon cookies. Guess I never will, because your recipe is now at the top of my “must try” list!

    Reply
    • Amber May 1, 2012 at 5:01 am

      Thanks Heather! Aren’t these cookies the best?! So simple. I love their crunch, but my homemade cookies are quite tasty too, just not as crunchy. :-)

      Be Well,
      –Amber

      Reply
  • The Cyclist's Wife May 1, 2012 at 4:15 am

    Looks good! My next kitchen gadget is a dehydrator! I can’t wait to get one!

    Reply
    • Amber May 1, 2012 at 5:01 am

      Hi Sarah,

      Yes, yes! Do get one! They’re too much fun!

      Hugs,
      –Amber

      Reply
  • Kelli Becton-AdventurezInChildRearing May 1, 2012 at 6:33 pm

    I am getting one of those dehydrator’s too ;) thanks for linking!

    Reply
    • Amber May 3, 2012 at 9:09 pm

      Hi Kelli,

      It works really well for now. However, I look forward to upgrading one day! ;-)

      Be Well,
      –Amber

      Reply
  • Jennifer Scribner, NTP May 3, 2012 at 8:43 pm

    These sound great! I haven’t had that variety, but I love other ones they make. Can’t wait to try these!

    Reply
    • Amber May 3, 2012 at 9:10 pm

      Hi Jennifer,

      I think you’ll really like these. They are pretty awesome!

      Reply
  • Recipes We Love May 4, 2012 at 9:49 pm

    I wil be trying these… look so good

    Reply
    • Amber May 8, 2012 at 3:13 am

      Thanks! I do hope you like them. :-)

      Reply
  • Sonia @ Natural New Age Mum May 5, 2012 at 7:50 am

    yum…. I bought a dehydrator, but I haven’t used it yet! this sounds like the perfect thing to start with! thank you, Sonia :)

    Reply
    • Amber May 8, 2012 at 3:14 am

      So fun!! This is a super easy recipe to make and so fun to dehydrate. Good luck!!

      Reply
  • Nancy May 8, 2012 at 3:05 am

    Do you think you coud substitute sunflower seeds for the sesame seeds? Thanks

    Reply
    • Amber May 8, 2012 at 3:16 am

      Good question Nancy. I don’t see why not? I’ve only made these with sesame, so please let me know if it works out. Would love to know! Thanks!

      Reply
  • Anonymous May 24, 2012 at 6:10 am

    Can you just eat them without dehydrating them?

    Reply
    • Amber December 25, 2012 at 11:42 pm

      Sure, allow them to set up in the fridge for a bit for the best results.

      Reply
  • rachel hildebrandt October 22, 2012 at 10:58 pm

    Thank you so much for that recipe!!
    Those cookies being my favorite – and my daughter too, I was trying to replicate the recipe to avoid buying them at the store. Imagine how it adds up quick!
    My intuition told me to check on the net and yes: I found yours. It helps me with quantities and avoid the several trials! Did you try using lemon oil or was-it not an option?
    Thank you!!!

    Rachel – CA

    Reply
    • Amber December 25, 2012 at 11:42 pm

      I There Rachel,

      Yes, I do use lemon (flavor) oil – 1/4 teaspoon. I have not tried using lemon juice, as I thought it might be too wet. Lemon flavor/oil is very powerful and yields a fantastic lemon flavor. Good luck!

      Reply
  • jasminebrownies December 7, 2012 at 6:55 pm

    Thanks for the great recipe! These turned out exactly like the Go Raw ones and were so much cheaper to make!

    I didn’t have any lemon flavor so I used the juice of 2 lemons.
    It was very sticky and hardly stayed together, but what i did was I let them sit in the refrigerator for about a day, and when I took them out I rolled them into balls and dehydrated them like that. After I dehydrated the balls for a bit, I then flattened them once they were harder, and they eventually turned into the perfect and crunchy cookie I was looking for!

    Reply
    • Amber December 25, 2012 at 11:45 pm

      Oh wow, I am always afraid to use lemon juice! I can imagine these were very sticky indeed, but it sounds like you thought of a great solution and refrigerating them and that did the trick. So great they turned out crunchy…maybe this is the key to getting them to that crunch level. Thanks for your comment – I appreciate you sharing your version and experience. This is always helpful to other readers. :-)

      Reply
  • Anonymous December 27, 2012 at 10:31 pm

    Do you mind if I quote a fеw of yοur poѕts аs long as I provіde credit and sources back to your webрage?
    My blоg sіte iѕ in the very same area of inteгest aѕ yours and
    my useгѕ would truly benefit from ѕоme of the information you present here.

    Plеase let me know if this alright with уоu.
    Rеgaгdѕ!
    My site – bad credit homeowner loan

    Reply
  • Anonymous January 23, 2013 at 10:25 pm

    I’m really impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you modify it yourself? Anyway keep up the nice quality writing, it is rare to see a great blog like this one nowadays.
    Here is my website :: play online

    Reply
  • Susan Wheeler May 19, 2013 at 1:17 am

    So glad I found your sight. I just found these packaged cookies in Whole Foods but the chocolate ones and have been scouring the web trying to see if anyone has tried to copy it. These little cookies are yum-my and would like to make them. I will try these out. Thanks for posting your recipe.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

← previous123next →