Category Archives: dairy free

Thursday, February 16, 2012

Chicken Cabbage Soup (SCD friendly recipe)

Oh boy I love cabbage – especially in soup! Have you tried it in soup?  It’s a must.  I used a special broth in this recipe (made from leftover vegetable pulp from a vegetable drink) and wow what a burst of flavor.  Any broth would be great – or even water.  Whatever you have on hand.   
Ingredients 
-1/2 yellow onion, small chop
-3 tablespoons oil
-1/2 teaspoon salt
-4 carrots, peeled and chopped
-4 celery stalks, chopped
-3 cloves garlic, chopped
-3 cups green cabbage, shredded
-2 1/2 cups mushrooms, chopped 
-1 bay leaf 
-2 cooked chicken breasts (I use up leftovers)
-4 cups broth + 2 cups filtered water (add more if needed, just make sure you cover the ingredients) 
-A few turns of the pepper grinder 

How To
1.  Add oil to pot and saute onions with salt until translucent.  Add garlic and saute for about 30 seconds.
2.  Add mushrooms, carrots celery and cabbage, saute until veggies start to wilt.
3.  Add chicken and mix well.
4.  Add broth, water, bay leaf and pepper.
5.  Bring to a boil and turn down to a simmer and cook uncovered until vegetables are soft.
6. Remove bay leaf, check for seasoning, and serve .

Shared on: Pennywise PlatterMiz Helen’s Country Cottage Lunch Box Love Fridays, Freaky FridayFresh Bites Fridays & Sunday Night Soup Night, Gluten-Free Wednesdays

Posted by Amber at

Labels: ACD, dairy free, gluten free, soups.

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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 TuesdaysFat Tuesdays, Just Another Meatless MondayMelt in your Mouth MondaysMonday Mania, Ruth’s Real Food 101 (Mondays)Real Food WednesdaysGluten-Free WednesdaysAllergy Free WednesdaysWhole Food WednesdaysPennywise PlatterMiz Helen’s Country Cottage Lunch Box Love FridaysWellness WeekendAllergy-Friendly FridayFreaky FridayFresh Bites Fridays & Recipe Lion

Posted by Amber at

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

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Monday, February 13, 2012

From me to You: Raw Carrot Cake Cookies. Happy Valentine’s Day!

I wish I could take credit for these delicious, healthy cookies but I cannot.  A while back I found these at my local Natural Foods Coop.  I was looking for something to snack on, and these looked perfect.  Can I tell you – they were AMAZING!!  They are super healthy, grain free, nut free, sugar free, and raw. See HERE for my homemade lemon cookies. 
Needless to say, I ate um’ all up in like 2 minutesand of course wanted more, but at nearly $6.00 for a bagno 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!


Ingredients 
-6.5 ounces of carrots, peeled then grated (3 medium) 
-14 soft dates, pitted and soaked in filtered water for an hour 
4.5 ounces unsweetened shredded coconut
-1 cup sesame seeds
-1 teaspoon nutmeg 
*(I didn’t make these “hot and spicy” but you totally could – for the hot and spicy factor, add in some ginger and/or a pinch of cayenne)

How To
1.  In food processor fitted with the s-blade, add grated carrots and dates.  Blend well.  
2.  In another bowl, add coconut, sesame seeds, and nutmeg.  Mix well. 
3.  Add carrot and date mixture to coconut, sesame seeds, and nutmeg and with clean hands, mix well. 
4.  Spread out “dough” on a non stick surface, I use this (spray the mat with a little oil before you spread out the dough) and then make your desired cutouts.
5.  The dough is a little tricky to work with, but you’ll get it.  My advice is to use a metal spatchula – slide on the cookie and then slide off (the slide action works well).  It took me a while to find my groove.  You can make any shape; I also made cute little carrot cake balls (see below)!  
6.  Okay so, place the cutouts in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 – 30 hours.  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 nutrition.  I have no idea how these would work in the oven, but please let me know if you try.  

Notes
*These cookies don’t get crispy hard like the store bought.  They are slightly chewy and soft.  However, you may be able to get that crisp cookies texture if you dehydrate longer.
*I put my dehydrator in the laundry room and just forget about it.  I make a batch at night and they are ready the following night. 
*If making the cute little carrot cake bites, dehydrate 105 degrees for 12-15 hours.  
*
*
A big thanks to Heather for hosting this month’s theme!
Shared on: Just Another Meatless MondayMelt in your Mouth MondaysMonday Mania, Ruth’s Real Food 101 (Mondays)Slightly Indulgent Tuesdays,  Traditional TuesdaysFat Tuesdays, Real Food WednesdaysGluten-Free WednesdaysAllergy Free Wednesdays, Whole Food WednesdaysPennywise PlatterMiz Helen’s Country Cottage Lunch Box Love Fridays, , Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays, Raw Foods Thursday, Raw Foods Thursday 
Posted by Amber at

Labels: dairy free, raw, SCD, soy free, sugar free, vegan, xanthan gum free.

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Tuesday, February 7, 2012

Roasted Beets, Cabbage and Green Apples (a SCD friendly recipe)

I am a big fan of roastinganything.  I love to roast like some love to bake.  Peeling and chopping is oddly soothing to me.  And much like your seasoned baker, I find great satisfaction upon seeing the final product.  The transformation is more about the flavor than the look really, but what a grand transformation it is.  Have you ever tried a roasted beet?  It’s a beautiful thing, and not just the color I’m talking about here, oh that flavor.  And cabbage?  Delicious!  This dish was inspired by Valentine’s Day.  I call this an “any-time” dish.  I ate it for lunch, as a main dish, and a side dish and yes, a few eggs made this a great breakfast.  What a fun and healthy way to get a splash of vibrant red on the ever popular lovers Holiday (oh, and be sure to wear a nice big apron to cover your pretty clothes – beets are wonderful but so unforgiving).

Ingredients 
– 1 lb red beets, chopped (about 5)
– 11 oz green cabbage, sliced  (3/4 of small head of cabbage)
– 3 1/2 lbs of Granny Smith apples, chopped (3 extra large)
– 3 tablespoons oil (I use grapeseed)
– 1/2 teaspoon salt
– 1 teaspoon garlic granules

How To
Preheat oven to 375
1.  Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice (I use a 4 QT glass Pyrex).
2.  Mix well
3.  Roast for 35 minutes 
4.  Mix and serve 
*
  Ready for the oven.  
Just love that beautiful color
Shared on: Just Another Meatless MondayMelt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays Traditional TuesdaysFat Tuesdays, Real Food WednesdaysGluten-Free WednesdaysAllergy Free WednesdaysWhole Food WednesdaysPennywise PlatterMiz Helen’s Country Cottage Lunch Box Love FridaysWellness WeekendAllergy-Friendly FridayFreaky Friday,  & Fresh Bites Fridays
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Labels: ACD, dairy free, gluten free, main dish, SCD, sides, vegetarian.

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Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies (grain free, dairy free, cane-sugar free)

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
 Ingredients 
-1 cup whole raw hazelnuts*
-1/3 cup whole raw almonds*
-1/4 cup coconut flour
-1/4 cup raw organic cacao
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
-1/4 cup coconut oil, melted 
-1/2 teaspoon vanilla 
-3 or 4 tablespoons honey 
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, pulse.  Add cacao, 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, and honey and blend until incorporated. 
7.  Add wet ingredients to dry and mix.  
8.  Form small balls and press down into cookie shape
9.  Bake for 12 minutes.  
10.  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.  

Notes
*Soak and dehydrate nuts for optimal digestion 
Shared on: Slightly Indulgent Tuesdays,  Pennywise PlatterMiz Helen’s Country CottageTraditional TuesdaysThe Healthy Home Economist, Fat Tuesdays, Ruth’s Real Food: 101Real Food WednesdaysGluten-Free WednesdaysJust Another Meatless MondayMelt in your Mouth MondaysLunch Box Love Fridays, Allergy Free Wednesdays, Whole Food Wednesdays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays, & Superfood Sunday
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Labels: cookies, dairy free, dessert, egg free, gluten free, grain free, xanthan gum free.

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Friday, January 27, 2012

Raw Cranapple Sauce

After I made my sweet and savory applesauce for pork chops, I knew a raw sauce was in order.  I had some leftover dried cranberries and thought, hey, this might work.  Yummers!! No sweeteners needed for this one, just a bit of orange juice.  Really delicious, healthy, refreshingand raw!  

Ingredients
-6 organic red apples of choice, chopped. (3 peeled, 3 with skins) 
-1 cup dried cranberries, soaked in filtered water for about an hour (try to find dried berries with no sugar added or sulfur dioxide) 
-1/4 cup orange juice (I used two small Clementines, but adding orange juice is totally optionalI just happen to love anything tart!
How To
1.  In a food processor fitted with the S-blade, blend apples until they start to release some of their juice.
2.  Strain cranberries and add to apples, blend until well incorporated.
3.  Add orange juice and continue blending until desired consistency.  I went with a traditional applesauce texture.  
Shared on: Lunch Box Love Friday, Wellness Weekend, Pennywise Platter Thursdays, Freaky Friday,  Fresh Bites Fridays, & Slightly Indulgent Tuesdays,  Raw Foods Thursday, Friday Foodie Fix, 
Posted by Amber at

Labels: dairy free, gluten free, raw, sauces, SCD, sugar free.

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

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Friday, January 20, 2012

Homemade Almond Milk

Homemade almond milk is fabulous.  It’s the #1 milk substitute in our home.  I started making almond milk years ago.  When I started I didn’t have a fancy high-speed blender;  I just used my Ninja (which I purchased on sale and with a coupon – so it was super cheep and perfect for me at the time).  Don’t shy away from making homemade nut milks because you don’t have a highspeed blender.  You can still do it my friends!  And making your own nut milk is a great way to decrease your waste in the kitchen, a mission I take very seriously everyday.

I’m writing this post today because I make almond milk a little different.  From what I’ve read in cyberspace, a typical recipe calls for 1 cup almonds to 3 or 4 cups water.  Well, I use a lot more water.  I find the milk is still rich and delicious.  I purchase raw, organic almonds in bulk, and they can be expensive (although they are often on sale at my Coop) so I like to stretch my dollar a little further by adding more water.  So today I wanted to share my recipe with you and my almond milk making process.

Ingredients 
1 cup raw, organic almonds
7 cups filtered water 
1 teaspoon vanilla  

How To
1.  Soak almonds in filtered water for 10-20 hours, or just over night.  I prefer soaking them on the longer end (and I change the water once).  While making breakfast for the kids in the morning I get a bowl of almonds soaking, change the water before bed that same day, and then make the milk the next morning during breakfast.  I find it easier to make the milk while I’m already in the kitchen doing something – I have a momentum going and it works for me.

2.  When the almonds have been properly soaked, drain and rinse with filtered water

3.  To your blender add almonds, 7 cups water, and vanilla

4.  Blend on high for 60 seconds (I currently use a Vitamix) 

5.  Here’s a step in the process that might be different from most:  

*After blending I let the milk sit in the blender for about 5 minutes.  This gives the milk time to settle and the foam to gather on the top.  After the 5 minutes I scoop off all the foam.  After removing the foam my original 7 cups remain.  I dislike straining foamy milk through the nut milk bag.  See pictures below for foam scooping process:


5.  After you scoop off the foam, strain the milk through a nut milk bag.  I strain the milk into an 8 cup glass Pyrex

6. Transfer to glass pitcher with lid and store in the fridge for up to 4 days


Notes:  
*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.

Check out this  great site on: what to do with your almond pulp.  There’s like a zillion recipes!  So awesome!! 

Shared on: Wellness Weekend & Lunch Box Love Fridays
Posted by Amber at

Labels: ACD, dairy free, drinks, SCD.

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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 tastelike 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 chocolateget 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 PlatterMiz Helen’s Country CottageTraditional Tuesdays, The Healthy Home EconomistRuth’s Real Food: 101Real Food WednesdaysGluten-Free WednesdaysJust Another Meatless MondayMelt in your Mouth Mondays, Lunch Box Love Fridays, Midnight Manic Meatless Mondays, Lunch Box Love Fridays, Freaky Friday
Posted by Amber at

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

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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 PlatterMiz Helen’s Country CottageTraditional Tuesdays, The Healthy Home Economist, Fat Tuesdays, Ruth’s Real Food: 101Real Food WednesdaysGluten-Free WednesdaysJust Another Meatless MondayMelt in your Mouth Mondays, Lunch Box Love Fridays, Monday Mania, My Meatless Mondays, Mealtime Monday
Posted by Amber at

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

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