Category Archives: gluten free

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

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Tuesday, July 3, 2012

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage (and Happy 10th Anniversary)

Scott and I had fun making this for dinner over the weekend.  We were out of town for our actual anniversary, which was nice because we had plenty of family around to watch the kids while we snuck out to a movie.  We saw Snow White and the Huntsmen.  Pretty good film, definitely a great choice for the big screen.  

As you know my sweet husband loves his chocolate, so I wanted to make him some fun chocolaty things for our 10 year anniversary, this mole sauce being one of them.  I’ve only had mole once, and I really liked it.  I knew Scott would like it too.  We worked the spices as best we could to get a really flavorful sauce.  He wanted me to go heavy on the chocolate (big surprise) and so I put in two tablespoons.  Also, we made this void of any detectable *hot * spice for the kids (so I recommend adding your own). Happy anniversary to my amazing husband.  I love you!! 

Engaged in Hawaii: 2000 (I really miss his long hair)!
Married Tahoe California: 2002
Camping: 2003
Snowboarding: 2007

 

Okay, back to the food…

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage
 
Print
Author:
Serves: 6
Ingredients
  • 3 cooked chicken breasts, chopped
  • 1 yellow onion, chopped
  • ¾ teaspoon salt
  • Oil of choice
  • Ground pepper to taste
  • 1 small red pepper, chopped (or other pepper, perhaps one with spice)
  • 1 Roma tomato, chopped
  • 1 or 2 tablespoons dried raisins or cranberries (optional)
  • 1 teaspoon garlic granules (or 2 cloves fresh garlic, chopped)
  • 1 or 2 tablespoons ground cacao (or other chocolate of choice and to taste)
  • 3 tablespoons coconut sugar (or other sweetener of choice)
  • 1 cup filtered water
  • spices:
  • ¼ teaspoon ground cumin, chili powder, dried oregano, and coriander
  • ⅛ teaspoon ground cinnamon
  • optional ground cayenne for heat to taste
Instructions
  1. On medium high heat, saute onion with ½ teaspoon salt until translucent. Add pepper and saute until soft.
  2. Add garlic, tomato, and optional raisins/cranberries. Saute for about a minute.
  3. Add all the spices, stir
  4. Add in cacao and coconut sugar, stir
  5. Add water and bring to a boil
  6. Turn down and simmer for 10 minutes.
  7. Turn off heat, add ground pepper to taste, the additional ¼ teaspoon salt, and optional cayenne.
  8. Blend sauce via your preferred method and transfer back into pot
  9. Add chicken and incorporate with sauce. Allow flavors to meld for a bit. Serve hot with grilled veggies, avocado, fresh cilantro, and vegan cashew sour cream.

Tastes amazing with the sauteed cabbage
And all the grilled veggies of course
The kids like to help by taking the cilantro leaves off the stems
 Delicious grilled mango and veggies
Sauteed cabbage is my absolute favorite.
I could it everyday.
And for dessert:
Shared on: Fat Tuesday, Slightly Indulgent Tuesday, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Fresh Food Wednesday, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Simple Living Friday, Show Off Friday,  Friday Food,  Fight Back Friday,  Fresh Bites Friday, Whole Food Fridays
Posted by Amber at 5:17 am

Labels: dairy free, gluten free, main dish.

20 Comments

  • Megan @ MAID in Alaska July 3, 2012 at 7:27 am

    Happy Anniversary to you!! LOVE all of the pictures. :) Thanks for sharing those with us!

    I have never had mole sauce, so I am looking forward to trying your recipe one of these days. It looks wonderful!

    Take care and talk to you soon!
    Megan

    Reply
    • Amber July 4, 2012 at 5:22 pm

      Thanks so much Meg! We really enjoyed the mole sauce. We got two dinners and one lunch out of it! makes a nice batch. :-)

      Reply
  • Amber Shea @Almost Vegan July 3, 2012 at 3:18 pm

    If I ate chicken I would definitely like this! I’m a little obsessed with mole sauce; I even put a raw version in my cookbook.

    Happy anniversary to you two!

    Reply
    • Amber July 4, 2012 at 5:24 pm

      Thank you Amber. I can’t believe it has been 10 years already. Karazy!

      We also love this mole sauce. And I have no doubt it would taste great with tempeh (nice vegetarian option).:-)

      Reply
  • The Cyclist's Wife July 3, 2012 at 9:39 pm

    Looks good! Congrats to 10 years!

    Reply
    • Amber July 4, 2012 at 5:24 pm

      Thank Sarah. It goes by so fast.

      Reply
  • Ricki July 4, 2012 at 12:37 am

    Happy Anniversary! Those photos of you are too cute. :)
    I adore mole, the spicier the better! And that dessert of yours looks pretty fabulous, too. 😀

    Reply
    • Amber July 4, 2012 at 5:26 pm

      Thank you Ricki. And yes, I agree, I do like it with spice too. It really makes the dish. We really enjoyed having something different for dinner. And the pie…oh my. I’m posting it today. It really is a great pie and the cashew cream is just prefect and so creamy. Love!

      Reply
  • Tessa Domestic Diva July 4, 2012 at 4:51 am

    Should we have something else in common?! Our anniversary is the 5th…. But you beat us my one year…next year is our tenth….I am drooling over this dinner. I have to figure out how make a grain free tortilla for my menus this month! Can’t wait!

    Reply
    • Amber July 4, 2012 at 5:30 pm

      Hi Tessa,

      Well, that’s no surprise. Happy anniversary tomorrow! This dish was super fun and super yummy. As Ricki said, the spicier the better for sure.

      Danielle has some great grain free tortillas (Against All Grain). I make my own inspired by here recipe. Less egg whites and a little more coconut flour, they are thicker though. But super easy to make and a great replacement for corn/wheat tortillas.

      Reply
  • Rogene Robbins July 4, 2012 at 1:20 pm

    Looks yummy! Happy Anniversary!

    Reply
    • Amber July 4, 2012 at 5:30 pm

      Thanks Rogene. :-)

      Reply
  • Laura July 4, 2012 at 4:11 pm

    Congratulations on your 10 year anniversary! What a wonderful dish for the celebration. Chocolate makes everything taste better, right?! So it appears all 3 of us Ladies had our wedding days around the same time-ours is the 5th as well. Big hugs to you and your beautiful family!

    Reply
    • Amber July 4, 2012 at 5:32 pm

      Ha ha, Laura, the similarities keep building up between the the three of us. So funny. We were all clearly meant to meet here in cyberspace.

      Happy anniversary to you tomorrow! Hugs to you as well. Enjoy your day.

      Reply
  • Carole July 4, 2012 at 9:08 pm

    Lovely post and happy anniversary.

    I found you via Whole Food Wednesday. I linked in a post about spicy mince lettuce cups. Have a great week.

    Reply
  • Debbie @ Easy Natural Food July 4, 2012 at 9:41 pm

    Looks super tasty, and what a way to celebrate! Happy anniversary!

    Reply
  • gfe--gluten free easily July 5, 2012 at 8:23 pm

    Happy Anniversary, Amber! Thanks for sharing all the pics! :-) I see your hubby had short hair when you married him and has stuck with it. Mine had long hair before I met him, then short hair at the time of our meeting and later our marriage, and now has long hair again. Not as long as your hubby’s was though. It looks like your daughter has your hubby’s curly long locks. 😉

    I’m not a mole girl, but I like the rest of the chicken dish and that pie looks amazing!

    xo,
    Shirley

    Reply
  • Kristy Lynn July 6, 2012 at 4:52 pm

    so cute! happy anniversary friend! that’s awesome!

    also awesome: the use of the corn tortillas rather than flour – i think the tortilla can either make or break a “taco”… organic corn are always the way to go.

    looks great!

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

    Reply
  • Nicole@Show Off Friday July 8, 2012 at 5:53 am

    You have such amazing recipes. Even the name sounds delicious! Thank you so much for linking up! Please stop by again soon and have yourself a great weekend!

    Reply
  • Linda July 11, 2012 at 1:46 am

    Happy Anniversary! We celebrated an anniversary recently too. Thanks for sharing your pictures with us. Your chicken mole looks good. Thanks for sharing it at Gluten-Free Wednesdays and for your participation each week.

    Reply

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Tuesday, June 26, 2012

Roasted New Potato Salad

When I think of summer, I think potato salad.  It’s the perfect addition to any BBQ and wonderful alongside my favorites: grilled chicken and baked beans.  Although I love potato salad, I cannot eat it.  Potatoes hurt my digestion and aggravate inflammation.  Moreover, potatoes are not allowed on the SCD, so a big no-no food.  But I do make this dish for my family and summer gatherings…and it’s always a hit.  The roasted potatoes create a wonderful flavor and a fabulous texture.  You could also make this dish with roasted parsnips (if potatoes aren’t your thing). If you do make with potatoes, I recommend new potatoes (my Gramie’s favorite).  I hope you enjoy my tasty alternative on a summer favorite.
Ingredients:
-3 1/2 lbs red new potatoes, or any new potatoes (oil and garlic granules for roasting)
-1/2 cup diced red onion
-10 small dill pickles (4.5 oz), small chop
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granules
-2 tablespoons oil
-1/2 cup soy-free Vegenaise mayo or homemade vegan

-1 tablespoon + 1 teaspoon Dijon mustard

-2 tablespoons pickle juice
How To:
Preheat oven to 400 degrees
1.  Wash, dry and chop potatoes.  Toss potatoes with 3 tablespoons of oil and 1 tablespoon garlic granuels.  Roast for 40 minutes (or until golden and slightly crispy).  When done, remove from baking dish and place in a bowl.  Allow to cool before adding other topping
2.  When potatoes are cool, toss with above ingredients.
3.  Garnish with paprika (smoked is quite tasty).
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday, Allergy-Friendly Fridays, Summer Salad Sundays 
Posted by Amber at 1:55 am

Labels: dairy free, egg free, gluten free, summer cuisine.

25 Comments

  • glutenfreehappytummy.com June 26, 2012 at 3:11 am

    Oh Amber, this looks lovely. How sweet of you to make this for your family when you yourself can’t have it — that’s love right there:) i love that the recipe uses pickle juice — i’m such a pickle lover! yum! Hope your week is off to a good start! Hugs!

    Reply
    • Amber July 2, 2012 at 4:14 am

      Thanks so much Caralyn. :-)

      Reply
  • The Cyclist's Wife June 26, 2012 at 4:39 am

    This looks good Amber! How can you stand making it and not eating it?! That is true love for the fam!!

    Reply
    • Amber July 2, 2012 at 4:15 am

      Hi Sarah,

      Well, in all honesty, it’s not worth the pain! I have come to terms with this over the past 9 years. I just can’t eat certain foods, so I just don’t – but I surround myself with lots of great food I can eat. And Scott’s my best taste tester! :-)

      Reply
  • sensualappeal June 26, 2012 at 4:57 pm

    Mmm potatoes!

    Reply
  • Vicky June 26, 2012 at 9:39 pm

    I love potato salad but it doesn’t like me :( so like you, I make it for others and this is a fantastic recipe! I love the garlic, onion and pickles mixed in, I’ve never tried that! Yum!

    Reply
    • Amber July 2, 2012 at 4:16 am

      Thanks Vicky!

      Reply
  • Laura June 26, 2012 at 10:59 pm

    Ahh dear, I could never make this recipe and not be able to eat it! That would be torture for me-you are such a good sport! I like your idea of making it with parsnips though. I love potato salad and this healthy twist is great.

    Reply
    • Amber July 2, 2012 at 4:16 am

      Hi Laura,

      Well I hope this recipe turned out for you. I saw on FB you were making it. It’s a favorite with the kids!

      Reply
  • gfe--gluten free easily June 27, 2012 at 9:05 pm

    I’ve never been a potato salad fan, but I’m convinced I’d love this one, Amber! I especially like the red onion. 😉

    xo,
    Shirley

    Reply
    • Amber July 2, 2012 at 4:17 am

      Thanks Shirley. Yes, the red onion makes it for sure. I always put red onion in my potato salads! It’s a must.

      Reply
  • Debra Daniels-Zeller July 1, 2012 at 6:47 pm

    This was exactly what I was looking for today! The roasted potatoes–brilliant. I’m adding green pepper and some shredded carrots and wishing we had more sun in Washington State.

    Reply
    • Amber July 2, 2012 at 4:18 am

      Hi Debra,

      Thanks so much! Green pepper and carrot sounds perfect. Love that.

      Reply
  • Carole July 2, 2012 at 2:10 am

    Looks and sounds great. I found you via the Whole Food Wednesday linky party. I linked in a post about retro prawn cocktails
    Have a super week.

    Reply
    • Amber July 2, 2012 at 4:19 am

      Hi Carole. Thank you for stopping by today and sharing. I love the retro prawn cocktails. So awesome. :-)

      Reply
  • Heather July 2, 2012 at 3:49 am

    YUM! This looks great!! I have never made potato salad, but have been craving it for our celebration on the 4th! Pinning for later ~ thank yooooou!! :)

    Reply
    • Amber July 2, 2012 at 4:20 am

      Awesome Heather. Good luck. This is a super simple recipe. Let me know how it turns out for ya. :-)

      Reply
    • Heather July 6, 2012 at 7:15 pm

      Hey Amber! I haven’t gotten to make the potato salad yet, but I did feature it on my blog today. Please let me know if that’s NOT all right & I’ll take it down! :)

      Hope you had a wonderful holiday!

      http://culinarypractitioner.blogspot.com/2012/07/fridays-favorite-finds.html

      Reply
    • Amber July 6, 2012 at 11:12 pm

      Thank you Heather! Love it. I’m honored you included my recipe. Have a great rest of your Friday.

      Reply
  • Nicole@Show Off Friday July 3, 2012 at 4:36 am

    New potatoes! Yummmm…

    Reply
    • Amber July 6, 2012 at 11:13 pm

      I agree Nicole.

      Reply
  • ella@lifeologia July 3, 2012 at 4:38 pm

    Yum!
    Loving a good healthy potato salad – haven’t had one in a while…. great timing 😉
    xo
    ps. thanks for sharing it at the Potluck Party. xo

    http://www.lifeologia.com/potluck-party-celebrating-canada-day-and-fourth-of-july-with-healthy-recipes-vegan-and-gluten-free/

    Reply
    • Amber July 6, 2012 at 11:13 pm

      Thanks Ella. It’s a winner salad. And those potatoes…so darn creamy. Wish I could eat the whole thing.

      Reply
  • Debbie @ Easy Natural Food July 4, 2012 at 9:32 pm

    We are big potato fans, and I love your twist on this dish! Roasting the potatoes is a great idea, and I am so with you when it comes to new potatoes….funny, they were my Nana’s favorite too! Thanks for sharing this with Summer Salad Sundays.

    Reply
    • Amber July 6, 2012 at 11:14 pm

      Hi Debbie. Thanks so much. Have a great weekend.

      Reply

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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

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Monday, June 11, 2012

There’s Gluten in That?

There’s Gluten in That? Surprising Foods, Cosmetics, and Pills That Contain Gluten

It’s not always obvious on consumer product labels that gluten is an ingredient. Here are some tips for finding hidden gluten.

If you have celiac disease, you may respond strongly and negatively to even small amounts of gluten. So you scour packaged foods labels before you buy, and you question your servers carefully at restaurants…read the full article here. 
________________________________________
Shared on: Fat Tuesday, Made From Scratch Monday, Whole Food Wednesdays,  Simple Lives Thursday, Pennywise Platter Thursday, 
Posted by Amber at 11:00 pm

Labels: gluten free, guest post.

One Comment

  • glutenfreehappytummy.com June 12, 2012 at 4:58 am

    hey Amber! this is SOOO incredibly helpful! I know when i first started out being GF, there were so many “little” things…..gluten is one sneaky sneaky devil!! There are some great GF cosmetics out there…to think it’s even in make up!! wow…thanks for sharing:) have a great tuesday! hugs!

    Reply

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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

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Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

#3

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually).  So I decided to make a few of my own white bean recipes.  These dips are full of flavor and super creamy – my favorite combo.  If you’re a dip lover like me, then please give these recipes a try.  For SCD, omit coconut aminos.  See notes.
Dip #1 
Classic Style 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 tablespoons oil (I use walnut oil)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
How To:
1.  Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.
2.  Blend until incorporated.
3.  Drizzle in oil while blending
4.  Store in glass container in fridge.
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #2 
Karazy Kalamata 
Ingredients:
-1 1/2 cups prepared white beans*
-3 tablespoons fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1/2 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
-1/2 cup pitted kalamata olives
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #3 
Simple Spinach 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos 
-1/2 to 1 cup fresh spinach (I like one cup in there)
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.
Looking for some additional homemade cracker recipes?  
Well look no further…
THIS should get you started! 
__________________________________________________
Shared on:    Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays),  Traditional Tuesdays , Fat Tuesdays,  Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays 
Posted by Amber at 5:38 am

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

16 Comments

  • Danielle May 15, 2012 at 3:13 pm

    Thanks for using my cracker recipe! Aren’t they addicting? Those dips all look amazing!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Danielle,

      Yes, I ate ALL of them like a crazy person. I just couldn’t stop. I kept thinking, does Danielle have this problem? They are super, super awesome. I’ve made them several times. Thanks for a great recipe.

      Reply
  • Amber Shea @Almost Vegan May 15, 2012 at 3:45 pm

    Oh gawd, I LOVE white bean dip/hummus…and olives…I’m hungry now!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Amber. You always make me laugh! I love it.

      Reply
  • Vicky May 15, 2012 at 4:30 pm

    They look really good Amber, I make one with spinach too – it turns the dip a lovely colour!

    Did you find out if coconut aminos is definitely legal?

    Reply
    • Amber May 16, 2012 at 3:43 am

      Hi Vicky,

      Thanks for chiming in about the coconut aminos Vicky!! I need you looking out for me. I just love the stuff – so such a bummer it’s a mystery food. We do need to work on getting a scientist though don’t we! That will settle everything. I’ll work on that. :-)

      Reply
  • hännah @ dishesanddishes May 16, 2012 at 12:53 am

    This dips look wonderful. I loved your lentil hummus so much that I’m definitely going to try one of these soon. Thanks!

    Reply
    • Amber May 16, 2012 at 3:38 am

      Thank you Hannah! I’m so glad to hear you enjoyed the lentil hummus. It’s one of my favorites. I have to say though, the white bean & kalamata dip is a real crowd pleaser. Several friends taste tested it and LOVED it. I’m making a big batch for my daughter’s soccer game next week to share with everyone. :-)

      Reply
  • gfe--gluten free easily May 16, 2012 at 6:12 pm

    Your dips rule, Amber! I think it would be great to have this trio of dips for a party or even a simple supper. 😉

    xo,
    Shirley

    Reply
    • Amber May 18, 2012 at 6:10 am

      Thanks so much Shirley! :-)

      Reply
  • Kelli Becton May 18, 2012 at 3:48 am

    thank you for linking up with kids in the kitchen! we’re so proud to have you – this looks yummy and healthy!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      My pleasure. :-)

      Reply
  • Maggie May 22, 2012 at 6:45 pm

    Yummy dips Amber – thank you so much for linking to your inspiration 😉 I can’t wait to try yours! White beans are quickly becoming a fave of mine!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      Thanks Maggie. I love the creaminess of the white beans. So delicious. :)

      Reply
  • Mollie Frances June 24, 2012 at 2:17 pm

    Hi! I linked to these recipes in my post for Greek Layer Dip. I can’t wait to read more of your blog!
    http://www.thealmondflower.com/2012/06/greek-layer-dip-naturally-gluten-and.html

    Mollie
    TheAlmondFlower.com

    Reply
    • Amber July 11, 2015 at 8:39 pm

      Thanks so much!

      Reply

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Monday, May 7, 2012

On The Farm: Strawberry Picking! (Strawberry pancakes, strawberry popsilces, and Beth’s strawberry coconut breakfast cookies). Strawberries are taking over my kitchen – and I love it!!

Last weekend we went to a local organic strawberry patch (just up the road from our house in fact). Still a little early in the season, but the kids had an absolute blast searching for those little red berries (okay and so did mommy, I’m such a wannabe farmer).  We came home with a box full of berries and the first thing I made was Strawberry Coconut Breakfast Cookies from Beth @ Tasty Yummies (see below).  They were a total hit with the family!  Thank you for a great recipe Beth.  
This week I’ll be sharing a few additional simple recipes with strawberries.  See below for strawberry teff pancakes and sugar free strawberry cantaloupe popsicles.  
Stayed tuned for: strawberry lemon shortcake and strawberry smoothies!!


Here are Beth’s Strawberry Coconut Breakfast Cookies.  
These are a must! Check out the recipe.  

Strawberry Teff Pancakes with Maple Coconut Whipped Cream:
Ingredients:
-1 1/2 cups teff flour 
-1 1/2 cups filtered water
-2 tablespoons honey (vegan use maple syrup) 
-3 tablespoons oil (coconut is good)
-1 teaspoon baking soda
-1 teaspoon cream of tarter
-1/4 teaspoon salt 
-1 cup chopped fresh strawberries 

How To:
1.  Combine above ingredients and mix (except strawberries).  Fold in berries.  Let batter rest for 1 minute.  Stir and make pancakes (we use a countertop griddle).
2.  See here for maple coconut cream topping.
Sugar-Free Strawberry Cantaloupe Popsicles:

Ingredients:
-12 ounces fresh strawberries
-12 ounces fresh cantelopue
-Vanilla stevia to taste (I use NuNaturals) 

How To:
1.  Combine ingredients in food processor until desired consistency (it’s fun to leave a few strawberry chunks in there).
2.  Makes 6 of these popsicles, I also have these which are super fun (purchased at my local Natural Foods Coop).
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, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Raw Foods Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Potluck Party Friday, Potluck Party Friday: Summer Fruits, Super Food Sundays, 
Posted by Amber at 4:46 am

Labels: allergy-friendly, breakfast, dairy free, dessert, gluten free, on the farm, sugar free, summer treats.

16 Comments

  • Recipes We Love May 7, 2012 at 11:03 am

    These sound really good and would be perfect since my son it allergic to dairy! Hoping to pick strawberries this week so these will be hopefully be showing up at my house soon. Found you on Melt in Your Mouth Mondays.

    Amber
    recipeswelove.net

    Reply
    • Amber May 7, 2012 at 8:42 pm

      Hi There Amber,

      Nice to meet you!Yes, we don’t do any dairy in our house either. We’ve been making these pancakes for about 4 years. Love them! Easy to make and no allergens to worry about! Gotta love that! :-)

      Reply
  • Jenilyn -Holistic Fertility Coach May 7, 2012 at 7:02 pm

    Love the binoculars for strawberry picking. Adorable! I’m excited about strawberries coming into season soon in Chicago too!

    Reply
    • Amber May 7, 2012 at 8:40 pm

      Jenilyn,

      Ethan jumped out of his bedroom all ready to go with his yellow binoculars. We had a good laugh! Hope you get to enjoy some strawberries soon! :-)

      Reply
  • Rebecca May 7, 2012 at 7:07 pm

    Great pictures! I wish we had a strawberry farm down the road.

    Reply
    • Amber May 7, 2012 at 8:38 pm

      Thanks Rebecca! It is such a fun treat to live close to farms. I really try to take advantage and visit the ones open to the public. And my kids LOVE it. Strawberries are super easy to grow if you can get your hands on some plants. :-)

      Reply
  • Vicky May 7, 2012 at 9:25 pm

    What a lovely post Amber and the pictures are gorgeous! Fabulous recipes and I just LOVE the Strawberry Cantaloupe Popsicles!

    Reply
    • Amber May 7, 2012 at 9:58 pm

      Awe, thanks Vicky! It’s funny…I don’t love cantaloupe on its own, but I LOVE how it works with the strawberry. It provides just a touch of sweet and balances the tart. Really great combo! I’m addicted at the moment!! :-)

      Reply
  • The Cyclist's Wife May 7, 2012 at 11:27 pm

    I ♥ strawberries! They are my favorite, I’m so glad it’s strawberry season!

    Reply
  • Rogene Robbins May 9, 2012 at 3:20 am

    The fruitsickles look really good! We love those things in the summer. I’ve been looking for some different fruit combinations. Thanks

    Reply
  • Laura May 9, 2012 at 9:19 pm

    What an absolutely wonderful thing to do with your children-my kids would adore this activity! Your pancake and popsicle recipes are superb…I could go for both right now! I need to come out your way one of these days and go to that farm with all of our kids :)

    Reply
  • Jane May 10, 2012 at 5:12 am

    Your little girl without her 2 front teeth is so adorable … I grew out without my 2 front teeth (fell down the stairs when I was really young) and the didn’t grow in for about 10 years, so all pictures of me growing up are without my front teeth :) But they finally did grow in! I hope she gets hers! And I love the Popsicle recipe … definitely trying that!

    Reply
  • Jen May 11, 2012 at 12:52 pm

    This is going to come in really handy since I finally found local non-sprayed strawberries. I have missed strawberries since converting to real food. Thanks for the recipes.

    Reply
  • France@beyondthepeel May 16, 2012 at 5:53 pm

    I am so jealous! Ours are not quite ready yet. If the weather stays hot we should have fresh market strawberries in the next 2 to 3 weeks. Can’t wait.
    Thanks for sharing this with the real food community at Whole Food Wednesdays.

    Reply
  • Linda June 20, 2012 at 12:12 am

    I love the strawberry picking pictures! I loved strawberry picking as a little girl. The pancakes and popsicles look great too.

    Reply
  • Heather @Gluten-Free Cat April 30, 2013 at 9:59 pm

    Aw, your post brought back so many wonderful childhood memories!

    Reply

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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.

35 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 😀

    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
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  • 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
  • Liz Re May 2, 2015 at 9:09 pm

    I love these cookies. I hate the expense of buying them. So happy to find these recipes. My favorite is the gingersnaps. Please please please do those next.

    Reply
    • Amber June 24, 2015 at 3:22 pm

      That’s a great suggestion! I will work on the ginger, as these are my favorite too!! Keep an eye out for those soon.

      Reply

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Thursday, April 26, 2012

Blueberry Lemon Cupcakes for Go Ahead Honey (SCD Friendly Recipe)

Thank you to Zoe from Z’s Cup of Tea for hosting this month’s Go Ahead Honey.  Please check out her blog when you can.  It’s full of fantastic recipes and geared toward SCD!  Zoe created such a fun theme this month – it’s food inspired by children’s books.  I have two young children, so immediately a thousand books were swimming around in my head.  So many to choose from.  I narrowed it down to Cloudy with a Chance of Meat Balls, and this one, Blueberries for Sal.  I let my kids choose, and they were all over the blueberries.  

Have you ever read Blueberries for Sal?  When my daughter was about 9 months old we attended story time at our neighborhood library.  The librarian read this book and I thought it was so sweet, so simple.  Fast forward 5 years and both my kids love this book.  Bright, fun drawings and really, just a cute little story.  And I like to think this is just what we would make after a full day of blueberry picking…some delicious blueberry cupcakes!    
Ingredients
-1 1/2 cups (150 grams) blanched almond flour*  For this recipe I’ve used both homemade blanched almond flour and super fine almond flour, found here.  And just FYI, I did not need to use any coconut flour when using the super fine store bought almond flour.  
-2 to 4 tablespoons coconut flour (if needed depending on the type of almond flour you use)*
-1/4 teaspoon salt
-1/2 teaspoon baking soda
-3 eggs: 2 whole eggs and 1 egg with just the white (omit the yolk)
-1 1/2 teaspoons vanilla
-1/4 teaspoon lemon flavor
-1 teaspoon lemon zest 
-1/4 cup coconut oil, liquefied 
-1/4 cup honey (not raw honey)*
-1 cup fresh, organic blueberries 

-3 eggs (7.2 ounces total weight for the three eggs in shell) 
-1 teaspoon vanilla 
-1 teaspoon lemon zest
-1/3 cup honey
-1/3 cup coconut oil

-1 teaspoon baking soda
-2 cups finely ground almond flour (such as Bob’s Finely Ground or Honeyville)
-2 tablespoons coconut flour
-1/4 teaspoon salt

350 


How To
Preheat oven to 350 degrees 
1.  In a bowl, mix the dry ingredients: almond flour, salt and baking soda
2.  In a separate bowl, mix the wet ingredients: eggs, vanilla, lemon flavor, lemon zest, coconut oil, and honey.  Be careful when adding the melted oil to eggs, temper if you have to, or just use room temperature eggs
3.  Combine and mix dry and wet ingredients
4.  Add the coconut flour here if you needed to thicken up the batter.  Start with 1 tablespoons at a time until a nice creamy cake batter consistency developed.  See pictures for texture.   
4.  Fold blueberries into mixture
5.  Fill muffin cups and bake for 13-15 minutes.  Yields 10 – 12 muffins 
6.  See here for whipped lemon coconut cream icing  

Notes:
*I make my own almond flour by grinding blanched almonds (skinless almonds) in my Vitamix.  It creates a very soft, fine flour.
*I say 2 to 4 tablespoons of coconut flour in this recipe, because the amount of coconut flour depends on what type of almond flour you are using.  And you might not even need it at all.  There are may type of almond flour: homemade, Bob’s, Honeyville, super fine from Digestive Wellness…and they all act differently in recipes.  The coconut flour is meant to thicken the batter just enough.  So if you have a runny batter, you can use some coconut flour to thicken it up.  Use your good baking judgement!  
*Raw honey contains pollen that is extremely irritating to a sensitive gut and digestion, not suggested for SCD, so use a thin, somewhat clear variety.
Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Kids in the Kitchen, Pennywise Platter, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten-Free Wednesdays Full Plate Thursdays, It’s a Keeper Thursday, Freaky Friday, Fresh Bites Fridays, Friday Food, Feed Your Soul Friday, Fight Back Friday, Lunchbox Love Friday, Friday Foodie Fix Superfood Sunday, 
Posted by Amber at 3:33 am

Labels: dairy free, dessert, gluten free, go ahead honey, SCD.

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