Shared on: Pennywise Platter, Miz Helen’s Country Cottage, Lunch Box Love Fridays, Freaky Friday, Fresh Bites Fridays & Sunday Night Soup Night, Gluten-Free Wednesdays
Category Archives: dairy free
-1/3 cup coconut sugar
-1/4 cup coconut sugar
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
Needless to say, I ate um’ all up in like 2 minutes…and of course wanted more, but at nearly $6.00 for a bag…no can do. So I kept the little bag, made note of the ingredients (only 5), and then started making my own. It took a while to find the right ratios, but I did it! And my homemade creation taste just like the store bought variety. So much more cost effective to make them. My kids eat these up like gangbusters. I made my family a batch with Valentine’s Day in mind and wanted to share them with you. I also thought these cookies went well with this month’s “Go Ahead Honey” theme hosted by the lovely Heather at Gluten Free Cat. Wishing you and yours a wonderful Valentine’s filled with love and laughter!
- -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
- -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
*I use honey as a cough syrup for my children (and often mix in herbs, such as thyme).
*If using a “regular” blender, start with 5 cups water and blend on high for up to 2 minutes. Add more water in future batches if you like the consistency & taste with 5 cups.
-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
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
Parfaits with Panache: Persimmon-Cranberry Pudding with Coconut Ginger Granola (vegan, gluten free, cane-sugar free)
-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
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla
-2 tablespoons oil
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. If you prefer a chewy, soft granola, use this method:
Bake for 10 minutes.
b. If you prefer a hard, crunchy granola use this method: