Category Archives: cane sugar free

Monday, April 9, 2012

Strawberry Almond Ice Cream (SCD Friendly)

Strawberries are now in abundance at my local Coop.  And they are just gorgeous – so juicy, so sweet!  Strawberry ice cream was in order this weekend…but some for mommy too please.  So an SCD ice cream was created.  My darling daughter informed me that this ice cream recipe tastes like strawberry gelato.  Since I haven’t had gelato is years, I can’t confirm this comparison, but Scott agreed, so hey, I’ll take it.  
I hope you love it too.   

Ingredients
-2 cans coconut milk (this brand is SCD friendly) 
-1 lb. fresh organic strawberries 
-1/3 cup of honey*
-2 tablespoons fresh lemon juice 
-2 teaspoons vanilla extract 
-1/2 teaspoon almond extract (or to taste)

How To
1.  Blend all ingredients together until incorporated.
2.  Immediately transfer to ice cream maker and allow to churn until thick.
3.  Remove ice cream and transfer to glass storage.  Store in freezer and remove 20 minutes before serving. 
4.  Optional: top with fresh strawberries, chopped almonds and shredded coconut.

Notes:
*Vegan option: use 1/3 cup agave, maple syrup, or stevia to taste. 
*This ice cream would be amazing with Vicky’s SCD friendly spounge cake!
*I often get an extra 1/2 pound of strawberries and blend them with the mixture just until they are chunky, then churn.  I love the little fresh strawberry chunks in the ice cream
*You could add 1 cup finely chopped nuts or finely chopped fresh strawberries to the final few minutes in the ice cream maker.   
*This recipe makes too much for my ice cream maker, so I threw some ice in with what remained in my blender and made a smoothie.

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,  Raw Foods Thursday It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Superfood Sunday 
Posted by Amber at 9:09 pm

Labels: cane sugar free, dairy free, dessert, ice cream, SCD.

18 Comments

  • Vicky April 9, 2012 at 9:31 pm

    You are on a roll! So many great recipes you’ve posted recently and this looks awesome! I wish we could buy canned coconut milk without the gums in the UK :( I will have to make some! I LOVE strawberry ice cream!

    And yes it would be nice with the sponge cake! I was thinking of posting an ice cream cake this Summer! But I think you’re already having Summer, maybe I will do it earlier! AND thank you for linking to my sponge!

    Looking forward to your next recipe now, tomorrow? xxx

    Reply
  • gfe--gluten free easily April 10, 2012 at 8:31 pm

    I’m sure this recipe is absolutely delightful, Amber! Your ice cream looks so pretty and pink. Love the ingredients!

    xo,
    Shirley

    Reply
  • Laura April 12, 2012 at 4:30 am

    Howdy Amber,

    You’ve found my weakness-homemade ice cream! And my husband’s favorite kind? Strawberry by far. I am making this without a doubt this weekend-he will be thrilled! We have the same ice cream maker. Isn’t it a breeze and fabulous?! Emma puts it together for me and then we make ice cream together. I love the addition of almond extract to this recipe.

    Reply
  • Amber April 12, 2012 at 5:26 am

    Hi Laura,

    Ha, my husband too. Just LOVES his strawberry ice cream. I know you’ll love this one. Please let me know! :-)

    Hugs,
    –Amber

    Reply
  • Carrie @ young living oil lady April 13, 2012 at 6:25 pm

    Hey Amber!
    Thanks so much for sharing this recipe with us as well, at Kids in the Kitchen. Do you think you could make this in a vitamix blender? I do not have an ice cream maker. My kids would LOVE this! Buying soy,tofu, or coconut ice cream is SO expensive… this would be wonderful to make for the boys… some times we just want some ice cream! :) Blessings – Can’t wait to see you next Tuesday.

    Reply
  • Amber April 13, 2012 at 7:02 pm

    Hi Carry,

    Oh yes, you don’t HAVE to use an ice cream maker. However, if you skip this step, you won’t have an ice cream texture. Before I purchased mine I would just blend mixes up in my Vitamix, then freeze. It still tastes great, but it’s not the creamy ice cream consistency that I love. Give it a try and let me know what you think.

    Be Well,
    -Amber

    Reply
  • Miz Helen April 14, 2012 at 6:47 pm

    Now Amber, you are really tempting me, it is for sure Ice Cream season and this recipe has my name on it. We will be making it soon! Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber April 26, 2012 at 2:39 pm

      Ha ha, thanks Miz. Helen. I know your grandkids will LOVE this healthy version! It’s so yummy.

      Hugs,
      –Amber

      Reply
  • Kelli Becton-AdventurezInChildRearing April 15, 2012 at 5:27 pm

    Oh how beautiful! what a fun recipe for the warm weather season! Thanks for linking with Kids in the Kitchen!

    Reply
    • Amber April 26, 2012 at 2:38 pm

      Thank you! My pleasure.

      Reply
  • sophiesfoodiefiles April 26, 2012 at 12:08 pm

    What a tasty coconut & strawberry ice -cream! I loved it so much & have made it 2 already! :)

    Reply
    • Amber April 26, 2012 at 2:38 pm

      Oh I’m so glad you are enjoying it! It’s one of our absolute favorites!!! Thanks for sharing with me.

      Have a great rest of your week!

      Be Well,
      –Amber

      Reply
  • Lori Ann March 13, 2013 at 4:48 pm

    Love this idea! Can’t wait to try it…Pinned! :) your newest FB “liker” have a great day!

    Reply
    • Amber August 29, 2013 at 10:19 pm

      Thanks so much, Lori. And welcome. :-)

      Reply
  • Heather @Gluten-Free Cat April 30, 2013 at 9:58 pm

    Thanks so much for linking this up to Raw Foods Thursdays! You and Shirley have BOTH made me want to buy an ice cream maker!!

    Reply
    • Amber August 29, 2013 at 10:19 pm

      Thanks Heather. You need to get one my friend. So worth it!!

      Reply
  • Anonymous August 29, 2013 at 2:56 pm

    2 teaspoons vanilla – is that extract or powder?

    Reply
    • Amber August 29, 2013 at 10:18 pm

      Extract! I’ll change that in the post. Thanks. :-)

      Reply

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Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

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

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

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

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

How To

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

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

Posted by Amber at 8:51 am

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

17 Comments

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

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

    Happy Valentine’s Day, Amber! xo,
    Shirley

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

      Hi There Shirley,

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

      You have a wonderful Valentine’s Day Shirley.

      Hugs to you,
      –Amber

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

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

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

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

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

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

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

    Thanks Laura!

    Happy Valentine’s Day to you too!

    Hugs,
    –Amber

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

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

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

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

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

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

      Hi Melanie,

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

      Thanks for stopping by today.

      Be Well,
      –Amber

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

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

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

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

      Hugs,
      -Amber

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

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

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

    Farygirl! Hey lady. Good to hear from you.

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

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

    Hugs,
    –Amber

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

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

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

      Thanks Leslie! I so agree!

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

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

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

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

    Reply

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Sunday, January 22, 2012

Chamomile + Honey = A Bowl of Soul

  The lovely and talented Maggie is hosting this month’s “Go Ahead Honey.”  When I saw her theme I thought, whoa, this is right up my alley.
One of my favorite herbs immediately came to mind: chamomile.  I will share for a moment that during both my pregnancies, chamomile somehow instantly calmed my painful Crohn’s flare-ups.  I love chamomile for so many reasons, I could go on and on, but let me just say that if you come over for a visit, I will offer you some chamomile tea and probably keep asking until you say yes. The next healing food that came to mind was honey.  I use honey all the time in baking, smoothies, homemade facial masks, and holistic healing remedies (such as cough syrup).  So below you will find the health benefits of chamomile and honey, as well as some easy, practical uses.  But first, how about a warm Bowl of Soul…
What’s that you ask?  Well it’s a fabulous, comforting warm drink made with chamomile and honey.  Years ago my friend, Heather, took me out for a birthday dinner.  And for a nightcap, a delicious drink she raved about from a local indie coffee house.  It was called A Bowl of Soul: chamomile steeped in warm soy milk and sweetened with honey.  It. Was. Delicious.  I don’t drink soy milk anymore, but I make my own version of Soul  here at home with homemade almond milk (or any nut milk).  And I wanted to share it with you today.
Ingredients
2 tablespoons loose-leaf chamomile
Honey to taste
 
How To
1.  In a small sauce pan over medium low heat, bring almond milk and chamomile to a gentle simmer.  Immediately remove from heat and cover for about 10 minutes.
2.  Strain milk into large cup through a nut milk bag.
3.  Add honey to taste.
4. Turn on some jazzy soul music and enjoy this warm, calming drink on a cold winter evening.
Notes:
*This is a great beverage for children in the evening (as a calming agent).  Chamomile naturally calms nerves and is super relaxing.  *You can use any dairy alternative milk, I happen to like the way almond milk works with the other flavors.  *Take care to not boil, burn, or scald the milk.
Chamomile Health Benefits
*Check out this study linking health benefits
*Chamomile can be used topically or orally to treat a number of everyday ailments, such as:
  • -Insomnia and other sleep disorders
  • -Anxiety and Panic Attacks
  • -Muscle twitches
  • -Wounds, burns, and scrapes
  • -Skin conditions such as psoriasis, eczema, chickenpox, and diaper rash
  • -Stomach problems such as menstrual cramps, stomach flu, and ulcers  *See more from this site
*Take caution with chamomile if you have an allergy to ragweed
{Please always consult before taking herbs if taking prescription medications.}
Some Practical Uses
*Chamomile can be used in baking, such as muffins, cookies or cakes.  Chamomile has a very pleasing taste/aroma and makes a wonderful tea (1 tbsp to 8 oz boiling water).
*Chamomile can also be used as an ingredient in beauty products, such as homemade lotion for dry skin/eczema, or as a facial toner.
*And here’s a fun idea, use it as a natural hair highlighter.
Honey Health Benefits
*Interesting reads: world of honey & this site.
*Honey can be used topically or orally to treat a number of everyday ailments, such as:
    • -It may help fight cancer

 

  • -Used to heal minor cuts and burns
  • -Eases coughs
  • -May help with allergies
  • -Contains antioxidants
  • -Raw honey: anti bacterial, anti viral, anti fungal
  • -More easily assimilated by the body than refined cane-sugar

 

 

Some Practical Uses
*Honey is obviously a great substitute for refined cane-sugar in baking and cooking.  Please take caution if you have digestive issues, as raw honey is difficult to digest and may irritate the digestive tract.
*Honey is a great ingredient in homemade beauty products, such as facial masks, as a dry skin moisturizer, or for your hair!
*Due to its anti-bacterial properties, honey can be used as an acne remedy.

*I use honey as a cough syrup for my children (and often mix in herbs, such as thyme).

*
Salud – Be Well
*
Shared on: Traditional Tuesdays, Fat Tuesday, Slightly Indulgent Tuesdays & Allergy-Friendly Friday, & Whole Food Wednesdays, Allergy-Free Wednesdays,
Posted by Amber at 4:52 am

Labels: cane sugar free, dairy free, drinks, go ahead honey, Holistic healing.

14 Comments

  • gfe--gluten free easily January 23, 2012 at 1:44 am

    What a fabulous post, Amber! I love it and I’d love it even if I didn’t already love both chamomile and honey. I especially love how you keep asking folks if they want a cup of chamomile until they say yes! Hehe. Have I said love enough already? ;-) I didn’t know all the bennies of chamomile; I just know that it’s one of my favorites. I do have the inside scoop on honey though, of course. ;-) Thanks for the education! I can’t wait to make your Bowl of Soul, but I think all my chamomile is at work. Will be bringing that home so I can enjoy this delicious, healing concoction soon!

    xoxo,
    Shirley

    Reply
    • Amber January 24, 2012 at 11:04 pm

      Hello There Shirley,

      I’m loven’ all the love! You can never have enough. Thanks for your sweet comment. Please let me know how you like (or love) your Bowl of Soul. :-)

      Hugs,
      –Amber

      Reply
  • Laura January 23, 2012 at 6:40 pm

    This recipe really does equate to a bowl full of soul! I don’t drink chamomile tea nearly enough as I should. I usually drink a lot of peppermint tea. This drink looks amazing-nourishing, warming, perfectly sweetened and oh so calming! Us mothers can use all the calming natural remedies we can get our hands on, eh?!

    Reply
    • Amber January 24, 2012 at 10:38 pm

      Oh yes Laura, I hear you. It’s important to take some time to relax. Mommyhood is off the chart crazy busy. People just don’t tell you these things. But you’re so right, a special drink can be a real treat at the end of a long, busy day. :-)

      Hugs,
      –Amber

      Reply
  • mjskit January 24, 2012 at 5:14 am

    I drink chamomile tea all of the time, but I’ve never brewed it with almond milk and honey. That sounds delicious and quite relaxing. Chamomile is my calming tea. I have found through personal experience that using only local honey has caused my allergies to disappear. Great post!

    Reply
    • Amber January 24, 2012 at 10:41 pm

      Hi Mjskit,

      I agree 100%. Local honey is the way to go. We are so lucky here in Northern California – so many options when it comes to honey. Love it all, and it really does help! Thanks for your comment. :-)

      Be Well,
      –Amber

      Reply
  • Vicky January 24, 2012 at 7:04 pm

    This is so informative yet fun to read! I’ve known about the benefits of chamomile for some time and I have tried on numerous occasions to drink chamomile tea BUT I just can’t like it at all. A colleague at work used to drink it every day! This post also reminded me of years ago when I was in my teens. I bought some dried chamomile flowers and I can remember stewing them in hot water. The smell was terrible! Anyway I used them to rinse my hair and I think I had to wash it all out because I hadn’t filtered the flowers properly! I don’t remember if it made my hair lighter but I do remember the smell! Since then I have used natural conditioners and shampoos with chamomile and they are very effective at lightening my hair! I will maybe try chamomile tea with honey and almond milk, it looks lush! Great photos BTW!

    Reply
    • Amber January 24, 2012 at 11:00 pm

      Hi Vicki,

      I did have some fun playing around with photography for this post. And thanks for sharing such great info on the hair lightening. So interesting. I’m now remembering that a few years ago we used chamomile to color eggs for spring. Powerful stuff!

      Oh Vicky, I feel the same exact way about licorice root. My husband LOVES it and I can’t stand it, not one bit! So funny. Well, let me know if you are able to drink chamomile mixed with some non-dairy milk and honey. You can always use green tea or another favorite tea. Your taste buds don’t seem too keen on chamomile, so maybe something else? Let me know!

      Reply
  • Anonymous January 24, 2012 at 10:39 pm

    Hello! Thank you for linking this post to SSGF. It’s bee a rough few weeks as I’ve been flaring with Crohns in my first much-anticipated pregancy. Reading at the top what you said in your situation made me cry (which is happening alot lately) and was also encouraging. I intend to give this a try, as soon as I am able to get some cammomile buds.
    Chrystal in Canada

    Reply
  • Amber January 24, 2012 at 10:50 pm

    Hello Chrystal,

    Oh my goodness, I can feel your pain and sadness! Please do try the chamomile (it’s considered a very safe herb while pregnant, in moderation of course). I hope it helps for you too. I would also take 2 fish oils each day during your flare and try to follow the SCD. I have some recipes here on my blog, but please also note the other wonderful SCD blogs in my right side bar. Please let me know how you’re feeling and if anything works to calm your flare! I wish you well dear Chrystal!

    Warmly,
    –Amber

    Reply
  • Michelle @ The Willing Cook January 26, 2012 at 1:55 pm

    This is great! I’m going to have to try it. Where do you buy your chamomile? Whole Foods, maybe, or online?

    Reply
  • Amber January 26, 2012 at 3:08 pm

    Hi There Michelle,

    Thanks!

    Well, I’m lucky in that I have an awesome Natural Foods Coop right down the street, and also in the next town. Both Coops have wonderful, huge bulk sections. So I find my loose chamomile in these bulk section. You might want to try a Whole Foods. You can always use a chamomile tea bag if you can’t find it loose, but the flavor will be a little different (loose-leaf is wonderfully strong and fragrant).

    Hugs,
    –Amber

    Reply
  • Maggie January 30, 2012 at 1:54 am

    I love chamomile tea and will definitely be trying this bowl of soul :) Thank you so much for linking up to Go Ahead Honey. This is the perfect post for this month’s theme :)

    Reply
  • Amber January 30, 2012 at 2:44 am

    Thanks Maggie!

    Reply

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Tuesday, January 17, 2012

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

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

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

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

 Check out these links for more chocolate + pumpkin recipes 

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

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

13 Comments

  • HippyMa January 17, 2012 at 11:19 pm

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

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

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

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

    This looks sooo good! What a fantastic dessert.

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

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

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

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

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

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

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

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

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

    Hi Laura,

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

    Hugs,
    –Amber

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

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

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

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

      Have a great week.

      –Amber

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

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

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

      Hello There Miz. Helen,

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

      Hugs,
      –Amber

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

    Ahhhh this looks wonderful

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

      Thanks Kimmie! :-)

      Reply

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Wednesday, January 11, 2012

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

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



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


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

A note on how to cook the granola:



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

It will look something like this:

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

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

*

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

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

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

6 Comments

  • Vicky January 11, 2012 at 10:48 pm

    This is awesome and packaged so beautifully! x

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

      Hi There Vicky,

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

      Best,
      –Amber

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

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

    Shirley

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

    Thanks Shirley! :-)

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

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

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

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

    Reply

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Wednesday, December 14, 2011

Cranberry Almond Honey Cookies: A Specific Carbohydrate Diet (SCD) Friendly Recipe

I’ve shared before that I often eat and blog.  I’m doing it right now in fact.  Eating this cooking (on number 5 to be exact).  Sigh, this is the beginning of something.  Something that may change my life. 
These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie.  And they are good…and they didn’t fall apart!  I made these a few weeks ago but added baking powder (which is an illegal food), but luckily baking soda worked fine.  I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure.  My plan is to try the diet for 1 month.  The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism).  I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago.  Now I am determined to wean off the meds.  It’s hard for me to believe I just learned about the SCD like 2 months ago!!  Geez, where have I been?  Shirley over at gfe has been such a wonderful, loving support.  Thank you Shirley!  I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine.  I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.

Shirley recently sent me some excellent blog resources dedicated to the SCD: 
1.  Mrs. Ed’s Research and Recipes 
2.  Straight Into Bed Cake Free and Dried 
3.  Z’s Cup of Tea
And a few I’ve found by luck:
 1.  Roost
2.  The Dietary Adventures of Jilluck
3.  Against All Grain

Ingredients 
1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).  
2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)
1/2 cup coconut flour
2 teaspoons baking soda
1/4 cup honey
1/4 cup coconut oil, melted 
1/4 teaspoon salt
1 teaspoon vanilla  

How To
Preheat oven to 375 degrees 
1.  In food processor (fitted with S-blade) grind almonds until they release a bit of oil.  Add coconut flour and blend into a light, fluffy flour.  Add salt and baking soda.  Blend.
2.  Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.  
3.  In separate bowl mix together melted oil, honey, and vanilla. 
4.  With hands mix dry ingredients with wet ingredients.  To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
5.  Bake 12-13 minutes.  Take care to not overcook   

Notes
*I recommend storing in a closed container in the fridge or leave open to the air on your counter.  Storing in closed container at room temp will cause these cookies to become very soft. 

Shared on Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style
Posted by Amber at 6:20 am

Labels: cane sugar free, cookies, dairy free, dessert, egg free, gluten free, SCD, vegan, xanthan gum free.

4 Comments

  • Tessa Domestic Diva December 14, 2011 at 7:39 pm

    sounds delicious…hang in there for the transition…those always seem to the hardest times until you get the hang of things!! I will be thinking of you!

    Reply
  • Amber December 14, 2011 at 10:09 pm

    Hi There Tessa,

    Thank you for your sweet message and support. And you’re so right about this being the most difficult part. I’m still in the process stage. I like to take my time when starting something new like this. In my experience this is a very successful, organized approach and works well for me. I’m nervous…but hopeful! :-)

    Hugs,
    –Amber

    Reply
  • gfe--gluten free easily December 26, 2011 at 4:41 pm

    Those look so good, Amber! Great job. I agree with Tessa, that initial transition is the hardest. In fact, even when we know that it will be so much easier on the other side after that “speed bump,” it’s still hard to make the transition. Big kudos to you, dear! You’ll be improving your and your family’s health and so many others’. I’m thinking my own motto for the new year will be “Keeping the Grains Off the Shelf foor 2012″!

    xoxo,
    Shirley

    Reply
  • Amber December 26, 2011 at 5:19 pm

    Hi There Shirley,

    Thank you for your kind words. I feel such warm support which makes these sort of changes so much easier.

    Hugs to you,
    –Amber

    Reply

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Tuesday, November 22, 2011

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

I haven’t had “real” ice cream in oh…about 8 years.  I can’t even remember what the stuff tastes like, although when eating ice cream I do remember feeling thirsty and wanting french fries.  What’s that about?  I’m a salty-girl at heart really, not a dedicated sweet tooth like my husband.  I enjoy frozen treats, as does Scott, so we were very intrigued when we started seeing coconut ice cream on the shelves a few years back.  It was love at first bite for me and for the first time in years I was eating ice cream again – and delicious ice cream, ice cream that didn’t make me phlegmy, thirsty, or crave deep fried salty food (and hooray finally for a dairy free, soy free ice cream)!  It wasn’t long after that I started making my own here at home.  It’s ridiculously easy.  My final recipe in my chocolate + pumpkin series is a delicious, creamy chocolate pumpkin ice cream.  Enjoy.
Ingredients
-1 can full fat coconut milk (Native Forest is BPA free)
-1/2 cup plain pumpkin puree (I used the Cinderella variety)
-3 tablespoons raw cacao powder (or to taste…I liked it at 2 tablespoons, Scott, of course, needed one more tablespoon in there)
-1/4 cup Grade B maple syrup (or sweetener of choice and to taste)
-5 drops liquid stevia
-2 teaspoons cinnamon
-1 teaspoon vanilla 

How To
1. Blend all ingredients until creamy and well incorporated 
2. Immediately add to ice cream maker
3.  When the mixture is very thick (the consistency of frozen yogurt) transfer to freezer
4.  Freeze for a few hours before serving
5.  If serving the next day, don’t fret when you take the ice cream out of the freezer and it resembles a block of ice.  You’re okay. Allow ice cream to sit at room temperature for about 20 minutes, it will thicken up as it warms and will be super creamy and delicious
6.  Garnish with shredded coconut and cinnamon, or your favorite topping

Notes:
Below are other chocolate + pumpkin recipes you may enjoy 

Shared on: Slightly Indulgent Tuesdays & Traditional Tuesdays
Posted by Amber at 5:59 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, ice cream, soy free, vegan.

2 Comments

  • Laura November 22, 2011 at 5:06 pm

    This looks fantastic! Chocolate and pumpkin-I bet it tastes out of this world.

    Reply
  • Amber November 22, 2011 at 5:30 pm

    Hi There Laura~

    I’m having lots of fun with these ingredients. I am very pleased with how the ice cream turned out! Very decadent. Have a great Thanksgiving.

    Be Well,
    –Amber

    Reply

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Tuesday, November 15, 2011

Pumpkin-Spiced Chocolate Covered Pear with Toasted Pecans

Here we have #3 idea for combining pumpkin and chocolate.  So there isn’t any actual pumpkin in this one, but we do have pumpkin spice!  This is a super fun twist on your basic dark chocolate.  Husband loved it.  The spiced chocolate works well with the sweet, juicy pear and the toasted pecans provide a nutty crunch.  Really fun and easy dessert.  Also a great idea for a party.
Stayed tuned for the final pumpkin + chocolate recipe next week (just in time for Thanksgiving): 
chocolate pumpkin coconut ice cream!!

Ingredients
2-3 ripe organic pears (soft to touch but not mushy)
1 bar of the best chocolate on the planet
1 teaspoon pumpkin spice mix (or to taste)
1 cup chopped pecans, lightly toasted 

How To
*Wash and dry your beautiful pears 
*Heat chocolate bar on low over double boiler (if you don’t have one, it’s pretty easy to fashion a makeshift version with your everyday pots and saute pans)
*Add pumpkin spice mix to melted chocolate, stir and remove from heat
*Drizzle chocolate over half of pear
*Sprinkle on toasted pecans
*Set on cookie cooling rack 

Notes
*You can certainly add some sweetener to the chocolate.  We happen to like the dark chocolate flavor.  Adding a tablespoon of honey, agave, coconut sugar, etc., will give it a little sweet kick
Shared on: Slightly Indulgent Tuesdays
Posted by Amber at 5:24 pm

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

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Friday, November 11, 2011

5 Super Easy and Super Tasty Side Dish Ideas For Your Thanksgiving Feast (dairy free, gluten free, white potato free, cane-sugar free, vegan)

Turkey is great, but a side dish can be the star of the Thanksgiving show!  I love to see what people have lined up at their Thanksgiving meal…you know the turkey is going to be there, no big surprise, but let me loose on the buffet table so I can check out how the sweet potatoes are dressed, what’s going to shine in the cranberry sauce, what’s that awesome looking bread?  Creating alternatives to traditional Thanksgiving cuisine is super easy.  Check out my 5 very easy side dishes.  There are endless possibilities for your meal, but my motto is to keep it easy, keep it fun and keep it super tasty!
***************************************************
#1
Roots and Fruits
(Roasted Parsnips, Apples, Pears and Walnuts)

Ingredients
5 medium parsnips, peeled and chopped
1 small red onion, chopped
2 pears, peeled and chopped
1 Granny Smith apple, peeled and chopped
1 1/2 cups of  walnuts
Oil (of choice)
Garlic granules 

How To
*Add parsnips, onion, pears, & apple to favorite baking dish
*Drizzle with oil
*Add 2 tablespoons garlic granules
*Roast at 400 degrees for about 35-40 minutes (check at 35)
*Lightly toast walnuts in saute pan
*Add to roasted roots and fruits 
*Mix together
*Add salt if desired, I omit.  
*Serves 4-5
***************************************************
#2
Socca Bread 
Gluten free, Grain free, Sugar free, Vegan, ACD, Xanthan gum free, Yeast free, Egg free….absolutely AMAZING flatbread!!!
(recipe from December/January issue of Living Without Magazine, pg.41)
Ingredients
1 1/2 cups chickpea flour (garbonzo bean flour)
1 1/2 cups filtered water
2 1/2 tablespoons oil (I used grapeseed)
1 tablespoon chopped fresh rosemary (you must use fresh!) 
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced dried onion (I used onion powder)

How To
*Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder).  Let sit at room temperature for 30 minutes.  This gives the batter a chance to thicken up a bit
*Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
*Pour 1/2 cup batter into pan and swirl around a bit (sort of like a crepe).  use heat-safe spatula to loosen sides
*Cook socca until crispy on one side, flip and brown on the other side
*Serves 4-5
***************************************************
#3
Smashed Sweet Potatoes and Cauliflower 
(this is really nice substitute for those of you who don’t want white potatoes at your meal; the cauliflower adds a nice texture and balances out the sweetness of the sweet potatoes – and best part, no boiling required!)

Ingredients 
3 large sweet potatoes, chopped
1 head of cauliflower, separated 
Oil of choice
Garlic granules (or 4 cloves fresh garlic)

How To
*Add sweet potatoes and cauliflower to your favorite roasting dish
*Drizzle with oil 
*Add about 1 1/2 tablespoons garlic granules (or smash the fresh garlic cloves and add in)
*Toss ingredients with oil and garlic 
*Roast at 400 degrees for 40 minutes
*Keep ingredients in roasting pan and use a potato masher to smash ingredients together.  Add another drizzle of oil for some additional moisture
*Add 1/4 teaspoon salt 
*Smash everything together well 
*Top with a little cinnamon (optional)
*Serves 4-5
***************************************************
#4
20-Minute Cane-Sugar Free Cranberry Sauce
(my kids ate this up like candy!)

Ingredients 
4 cups fresh cranberries
1 cup filtered water
1 sweet red apple, small chop
3 dates, seeded and small chopped 
1/4 teaspoon cinnamon
1/3 cup honey
1 large orange

How To
*In medium sauce pan bring cranberries and water to a boil, stir and turn down to a simmer
*Add apple, honey, dates and briskly stir
*Turn down to low and gently simmer for about 15 minutes 
*Turn off heat and add juice of 1 orange and cinnamon 
*When cool, transfer to fridge until ready to serve
*Top with orange zest
***************************************************
#5
Fig and Walnut Stuffed Acorn Squash 

Ingredients
2 acorn squash
2 cups fresh chopped figs
1 Granny Smith apple, peeled and chopped
1 ripe pear, peeled and chopped
1 1/2 cup walnuts, chopped
Oil of choice
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground ginger 

How To
*Cut squash in half and remove seeds, run oil around inside of squash
*Place face down in baking dish, coated with a little oil 
*Bake at 400 for 30 – 40 minutes (check at 30)
*In sauce pan, add oil, apple, pear, & walnuts, saute or a few minutes
*Add figs and salt, saute for a few minutes
*Add in honey and spices, saute together and cook on low until all ingredients are soft and have combined juices and most of the honey and oil has cooked off.  Turn off and allow to cool a bit before adding to baked squash
*Remove squash from oven when finished and turn over.  Allow to cool face up
*Add mixture to squash
*Serves 4 very hungry folks or up to 8 if each squash half is divided 

Wishing You a Health-full and Happy Thanksgiving
Be Well, Amber 
Shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites
Posted by Amber at 5:43 am

Labels: cane sugar free, dairy free, egg free, gluten free, sides, soy free, thanksgiving side dishes, vegan.

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Thursday, November 10, 2011

Pumpkin Coconut Almond Smoothie

What to do with all that pumpkin puree in my fridge?  Ah ha!  Give it to the kids in a super healthy drink.  Did it work?  I’m tipping my imaginary hat as we speak!  Hubby loved this drink too.  Seriously though, drink your pumpkin – it’s super yummy.

Ingredients
-1 cup plain homemade pumpkin puree
-1 cup full fat coconut milk (BPA free)
-1 cup filtered water 
-1 teaspoon vanilla 
-2 tablespoons almond butter
-2 tablespoons honey (vegans, use maple syrup) add more if needed 
-2 tablespoons carob powder 
-1 teaspoon cinnamon (or just top smoothie with a pinch)

How To
1.  Add all ingredients to blender (high speed or otherwise)
2.  Blend until smooth

Notes
*My kiddos drank this straight from the blender (okay not literally – but I did when no one was looking) so it wasn’t chilled and still a hit
*Place smoothie in the fridge for a few hours if desired (no separation will occur)  
*I used carob in this recipe.  I gave this drink to my kiddos today as a late afternoon pick-me up…didn’t want to give my daughter stimulating cacao this late and my son can’t eat cacao due to his eczema.  I would just omit this completely if you don’t like carob or thinking about substituting with cacao, as if you add cacao it essentially becomes this drink – which is all good too…but this coconut pumpkin smoothie is so awesome without the very overpowering taste of chocolate.
Shared on: Pennywise Platter Thursdays, Slightly Indulgent Tuesdays, Wellness Weekend, 
Posted by Amber at 5:24 am

Labels: cane sugar free, dairy free, drinks, gluten free, soy free, vegan.

4 Comments

  • Tessa Domestic Diva December 5, 2011 at 2:13 am

    not sure how I missed this one…have to have it…NOW! maybe dessert tonight if I can muster the energy to messy another dish?!

    Reply
  • Amber December 5, 2011 at 4:38 am

    Oh yes, you’re a big pumpkin girl too. This is a very fun drink. And I’m giving you a high-five right now – I totally hear you with the dishes (sometimes I shed a little tear when I look at the disasters I make in the kitchen). Luckily my husband does them quite a bit, but he’s super slow, where I can get them done in a flash (so we can watch that Netflix). Left to him we would be up until midnight. I like to give Scott a hard time about how s.l.o.w. and meticulous he is. But we make a perfect match and I wouldn’t have it any other way! :-)

    Have a great night.

    Reply
  • Tessa Domestic Diva December 5, 2011 at 3:19 pm

    Mike is the dish boy in our house…that’s the rule, whoever cooks doesn’t clean. I am grateful for that…even when a few of the hand-washed dishes has food remnants stuck on them!! Creating good food in the kitchen is never a clean endeavor…and even if i manage to clean up everything after myself along the way…feeding 5 bodies inevitably makes it messy again! Some days I just want to leave it, I REALLY hate doing dishes. But I REALLY hate the mess more!!

    Reply
  • Tessa Domestic Diva December 5, 2011 at 5:34 pm

    breakfast….delicious…I left the water out to make it thicker, cut w/ half Coconut Dream Milk, and added 2T chia seeds!

    Reply

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