Category Archives: grain free

Monday, May 5, 2014

Grain Free Cashew Thumb Print Cookies

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Okay, these aren’t really thumb prints I guess, more like heel prints (ha ha).  I like lots of filling in my cookies so I make the dips bigger than your typical thumb print width. So these cookies were inspired by a new paleo cookie that has arrived at my local natural foods coop (created by a local bakery called Sugar Plum Vegan).  The ingredients: super simple.  The price: OUCH! One cookie costs $4 – I’m not kidding. That’s a bit outrageous, especially since these cookies are very easy to make with some very basic paleo ingredients.  I bought one to taste test (and I really liked it) so took note of the ingredients and made my own batch the next day. My recipe contains an egg because I like to use egg as a binder and like the way it tastes with the cashews (vegan option in notes).  The flavor is truly spot on.  I could not justify buying another $4 cookie when I literally had everything at home to make a big batch. These are my family’s new favorite treat.  I try to make 2 or 3 homemade snacks each week for the kiddos to decrease my dependence on packaged food (especially packaged snacks).  And these are super easy to make and low in the sugar department (which is always a plus).   

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Posted by Amber at 9:41 pm

Labels: cookies, dessert, grain free, grain free desserts, low glycemic, Paleo.

16 Comments

  • Vicky May 6, 2014 at 1:35 am

    Gorgeous little cookies and I love that you’ve offered vegan options!

    St Dalfour jams are my favourite too!

    Vicky xo

    Reply
  • Cassidy @ Cassidy's Craveable Creations May 6, 2014 at 10:29 am

    Wow Amber, these look amazing! I’m like you, I can’t stand to pay top dollar for something when I can make it at home. I think these will definitely be a treat my family will like… just need to pick up some more cashews :)

    Thanks for another great recipe. I hope you’re having a great week!

    xo,
    Cassidy

    Reply
    • Amber May 6, 2014 at 11:47 am

      Thanks Cassidy. You also have a great week. Hugs.

      Reply
  • micki May 6, 2014 at 11:46 am

    Hello,
    Could almond flour be used in the thumbprint cookies, and if so, how much? Thanks.

    Micki

    Reply
    • Amber May 6, 2014 at 11:49 am

      Hi Micki,

      Not sure about the almond flour. I suggest just using 2 cup of whole almonds and use the same method suggested in the recipe. If you experiment with the almonds, let me know how it turns out. thanks.

      Reply
  • Robyn May 6, 2014 at 1:54 pm

    fyi I’m not getting into the links for the ingredients you posted in your recipes, it just takes me to a screen that says http

    Reply
    • Amber May 6, 2014 at 4:24 pm

      Thanks for letting me know. Something is wrong with the recipe template. I hope to have it fixed here soon. Thank you.

      Reply
  • Dana May 6, 2014 at 4:02 pm

    Hi Amber! Do you think arrowroot starch could be subbed for tapioca starch? Thanks!

    Reply
    • Amber May 6, 2014 at 4:22 pm

      Absolutely! Good question.

      Reply
  • Tessa@TessaDomesticDiva May 6, 2014 at 5:41 pm

    Oh my, I must make these STAT! I will try using my newly found cashew meal I found at Trader Joes!

    Reply
    • Amber May 6, 2014 at 5:55 pm

      Cashew meal! Very interesting. I wonder if it is organic? Thanks Tessa. Let me know how they turn out for you. xo

      Reply
      • Tessa May 9, 2014 at 12:47 pm

        I made these! I used my cashew meal (not organic btw), but it enabled me to skip the chilling step and mix it all quickly in a bowl by hand. I am betting almond flour would have similar results. Anyways, the first batch I baked 10 minutes, and it was too long, they were kind of dry. Next batch I baked at 7 minutes and they were perfect! I also noticed my homemade jelly bled into the cookie a lot more..but the store bought was more thick and sticky and did as it was supposed to! Really yummy snack Amber, thank you!

        Reply
        • Amber May 9, 2014 at 4:12 pm

          Great information, Tessa. Thank you! I’m glad you enjoyed them. It’s nice to hear your experience with the cashew flour, as that does act much differently than using raw cashews. For example, 15 minutes is a good bake time when using raw cashews for the cookies, so if making with a nut flour that has been professional ground, the baking time is cute in half! I agree that the store bought jelly is much sticker and more user friendly for this recipe. Thanks for the great feedback. I can’t wait to make your thumb print cookies soon too.

          Reply
  • nourished roots May 9, 2014 at 4:31 pm

    These look super yummy! I must make them! Thanks for sharing!

    Reply
    • Amber May 10, 2014 at 7:12 pm

      I hope you enjoy them!

      Reply

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Tuesday, October 8, 2013

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)

Last month I gave a little teaser about this recipe on Facebook.  I’m so excited to finally share!  Angel from Wellness Angel put together a week-long fall inspired blog series.  To kick things off, yesterday Angel shared a wonderful vegan lentil loaf, a must try recipe.  Please visit Angel’s blog when you get a chance – I simply adore her wellness philosophy.

This no-bake pumpkin cheesecake is fabulous.  It’s light, super creamy, and bursting with fall flavors.  I had several traditional eaters test this recipe and they all gave it rave reviews, with the pumpkin flavor and sweetness spot on.  This is my pumpkin pie for the holidays.  No bake means easy peasy and there are minimal ingredients.  It can be made the day before which is always very convenient.  I hope you and your family enjoys this recipe as much as we do.    
No-Bake Pumpkin Cheesecake 
with Vanilla Bean Coconut Cream Topping 
and Pumpkin Seed Crust 

Ingredients:

Crust
-1 cup raw pumpkin seeds 
-1 cup Medjool dates (about 7 regular size), seeded and chopped 
-1 tablespoon maple syrup* 
-2 tablespoons carob powder 

Pumpkin Filling 
-1 cup raw cashews soaked 4 to 6 hours 
-1 cup cooked plain pumpkin puree 
-1/3 cup maple syrup* 
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract 
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours 
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract 

How To:

Crust
In a food processor add the pumpkin seeds and blend for 10 seconds.  Add in the chopped dates and blend with the pumpkin seeds until incorporated.  With the food processor running, add in the maple syrup and carob.  Blend until incorporated.  Press the mixture into baking cups or a spring form pan.

Pumpkin Filling 
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.  
4.  Turn down to low and add in the spices, then continue blending.  
5.  The mixture is ready when it’s creamy and smooth.  
6.  Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.  
4.  Add this mixture to the top of the pumpkin mixture.  Sprinkle with cinnamon (optional).  Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.    

Notes: 
*Vegans use maple syrup or coconut nectar.  SCD use only honey.  Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there).  It’s okay if the coconut cream doesn’t separate well after 3 days.  Just be sure to NOT shake the can.  Gently open the can and pour the coconut cream into the blender.  Stop when you get to the watery part.  The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.  

This recipe also works great in a spring form pan.  
Here is the process…
Press crust into baking cups
Fill with the pumpkin mixture 
Then the coconut cream topping 
My kiddos love to help press the crust into the baking cups 
Other “Cheesecake” recipes from The Tasty Alternative 



Raw Strawberry “Cheesecake“

Mini Strawberry Cultured “Cheesecakes” 
_________________________________________
{affiliate links included}
Shared on: Allergy-Free Wednesdays, Wellness Weekend, Lunchbox Love, My Meatless Mondays,
Fat Tuesdays 
Posted by Amber at 1:54 pm

Labels: dessert, fall cuisine, grain free, Paleo.

38 Comments

  • Jessica @ Dairy Free Betty October 8, 2013 at 5:03 pm

    This sounds incredible! I always have a hard time finding reasonably priced unroasted cashews though. Last time I bought a bag for a cheesecake recipe it was over $20 worth!! However, these look worth it!

    Reply
    • Amber October 15, 2013 at 4:18 pm

      Thanks Jessica. Good to hear from you. I agree that cashews are expensive, but we cut out other unnecessary things in our life to buy things like organic food and raw nuts. We don’t have fancy internet phones, we don’t have TV, we don’t have a land line telephone, we don’t go out to eat, we don’t visit Starbucks or other coffee places, and I make my own beauty products when I can. All this adds up to substantial savings each month and we are don’t overspend on food. :-)

      Reply
  • Heather McClees October 8, 2013 at 6:24 pm

    These are amazing! When I saw you were included in the link up for Angel’s blog, I was SO excited. I love you blog and couldn’t wait to see what recipe you would feature! HANDS DOWN, this is amazing!!! I’m sharing my recipe tomorrow for the link up and I’m so glad that we were featured in it together. I considered it quite an honor!:)

    Reply
    • Amber October 15, 2013 at 4:18 pm

      Thanks Heather. It was great to meet you and be part of the series! Thank for sharing my recipe.

      Reply
  • Gabby @ the veggie nook October 8, 2013 at 6:39 pm

    Holy Amber this looks incredible!

    I love my high raw pumpkin cheesecake too- saves oven space and so much time! I love the idea of the vanilla bean layer- looks so tasty!!

    Send me a piece? ;)

    Reply
    • Amber October 15, 2013 at 4:20 pm

      Hello Sweet Gabby…Well, you are the queen of the no-bake cake my friend. I think you would really love this recipe…it’s right up your alley. :-)

      Reply
  • Elizabeth October 8, 2013 at 6:49 pm

    Looks delicious! Do you think there might be a substitution for the dates?

    Reply
    • Amber October 15, 2013 at 4:21 pm

      Hi Elizabeth. I would try dried cranberries, raisins, dried figs, or just leave the dates out and add in some coconut oil with the nuts. It won’t hold together as well, but it may work. Try to use a different dried fruit first though!

      Reply
  • gfe--gluten free easily October 8, 2013 at 7:50 pm

    Oh, Amber, you have outdone yourself with this cheesecake! It’s hard to choose between the mini or full-size version. ;-) Just shared on Facebook. :-)

    xoxo,
    Shirley

    Reply
    • Amber October 15, 2013 at 4:22 pm

      Thanks my friend. And thank you for sharing on FB. You’re the best. xoxo

      Reply
  • Adrienne @ Whole New Mom October 9, 2013 at 12:03 am

    Amber these look wonderful!!! Sharing on FB right now.

    Reply
    • Amber October 15, 2013 at 4:22 pm

      Thanks so much. Adrienne. And thanks for sharing with your reader. :-)

      Reply
  • Tessa Domestic Diva October 9, 2013 at 12:28 am

    I’m convinced! Thanksgiving treat!

    Reply
    • Amber October 15, 2013 at 4:23 pm

      I knew this one would catch your eye, Tessa! I think you would LOVE this!! Considering you share my affinity for all things pumpkin. xoxo

      Reply
  • Heather Pace October 9, 2013 at 3:06 am

    This looks extremely delish Amber!!! xoxo

    Reply
    • Amber October 15, 2013 at 4:23 pm

      Thanks so much, Heather.

      Reply
  • Laura October 9, 2013 at 4:56 am

    Pumpkin bliss—YES PLEASE!

    Reply
    • Amber October 15, 2013 at 4:24 pm

      Ha ha…pumpkin bliss is right Laura.

      Reply
  • Cassidy Stauffer October 9, 2013 at 1:43 pm

    This looks AWESOME! I just love your cheesecake recipes :)

    Reply
    • Amber October 15, 2013 at 4:24 pm

      Awe, thanks Cassidy. You’re so sweet.

      Reply
  • Vicky October 9, 2013 at 7:37 pm

    These sound awesome Amber and look so pretty with the spice sprinkled on top!

    Reply
    • Amber October 15, 2013 at 4:25 pm

      Thanks Vicky. I have to say, cinnamon is definitely one of my favorites.

      Reply
  • Megan Ancheta October 11, 2013 at 12:30 am

    These look absolutely incredible, Amber!! Off to pin & share on FB!
    xoxo,
    Meeg

    Reply
    • Amber October 15, 2013 at 4:25 pm

      Thanks for sharing sweet friend. xoxo

      Reply
  • Gretchen @gfedge October 15, 2013 at 1:23 am

    This cheesecake looks delicious! No-bake is a winner when the temperature is 100*F plus outside. And actually a time saver whether it is hot out or not. Thanks for sharing on Wellness Weekend!

    Reply
    • Amber October 15, 2013 at 4:26 pm

      Indeed. No bake is a must in these parts in the searing summer heat. And I do love the idea of making this ahead of time for Thanksgiving.

      Reply
  • Tessa Domestic Diva October 15, 2013 at 3:00 pm

    featuring your recipe this week!

    Reply
    • Amber October 15, 2013 at 4:27 pm

      Thanks Tessa!! You rock.

      Reply
  • Anonymous October 16, 2013 at 3:19 pm

    What kinds of things are available with no seeds or nuts. I am not allowed to eat anything like that.

    Reply
    • Amber October 16, 2013 at 3:50 pm

      You will have to go with a traditional pumpkin pie. My recipes are alternatives to traditional foods, so the cashews replace the dairy. Just use dairy if you can have it. Use a regular wheat crust or graham cracker crust. I would not be able to offer any other substitutes, as my recipes are substitutes for traditional recipes. I think if I were to sit down and sub the nuts and seeds, it would just become a completely different recipe. Does that make sense? Sorry I cannot be of more help with you on this. Good luck!

      Reply
  • AnnaPK October 19, 2013 at 3:45 pm

    Would there be a subsitute for the cashews that would work? I have seen lots of awesome looking vegan recipes that call for cashews but my son has many food allergies and can’t do cashews. Might a coconut creamer work? I have used that as a sub for dairy cream with good results.

    Reply
    • Amber October 20, 2013 at 2:52 am

      Hi There. Try pinenuts. That a great sub and several vegan “cheesecakes” are made with pinenuts for that creamy texture. Or you could just use coconut cream with the pumpkin and a few tablespoons of chia seeds. I’ve only tried it with cashews, so I can’t say for sure how these subs will work. Good luck!!

      Reply
  • Molly (Sprue Story) October 24, 2013 at 12:59 pm

    I love that the crust is made with pumpkin seeds. That layering job is beautiful, and so is the picture of your kids helping in the kitchen. Love it. :)

    Reply
    • Amber December 2, 2013 at 5:01 am

      Thank you, Molly!

      Reply
  • Anonymous October 26, 2013 at 12:22 am

    can you substitute the dates for anything?

    Reply
  • Amber October 26, 2013 at 12:53 am

    Hi There. Check out the comment above from Elizabeth and my response. Thanks.

    Reply
  • Winnie November 4, 2013 at 7:57 am

    These are really wonderful!!
    They look fantastic and sound really GOOD.
    The crust is really unique and I just love it

    Reply
    • Amber November 4, 2013 at 8:14 pm

      Thank you, Winnie. Have a great day.

      Reply

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Thursday, September 19, 2013

Cauliflower Tortillas

Once upon a time (not too long ago) I received an email from a sweet girl named Lauren informing me about her new blog: Empowered Sustenance.  Like me, Lauren has been diagnosed with IBD (Inflammatory Bowel Disease).  I was thrilled to learn that Lauren followed a SCD/Paleo diet, used real food to heal and had some awesome nut-free recipes.  Well, I’m am sure you’ve heard of Lauren by now.  Her blog has rightfully become a powerful source in the grain free, holistic healing blogosphere.  I am so very thankful she started blogging.  I reference her blog constantly regarding the many topics she covers and recipes she shares.  And speaking of recipes, I wanted to share a recipe of hers that I have been making since, well, she published the post: Cauliflower Wraps.  Literally the day after her post came out I made her cauliflower wraps and I’ve been making them ever since.  Over the months I’ve tried to make my own version, but it became clear that I didn’t need to reinvent the wheel here.  Her recipe is perfect and I love it.  See below for my slight modifications to the process.  I started making smaller versions of her wraps to use as “tortillas.”  We are big fans of taqueria night and when I can, I try to follow a grain free diet.  Her wraps work absolutely perfect as little tortillas and I actually pile on the ingredients…and they do great.  So my friends, take all the “OMG my kitchen smells like a garbage can now from the cauliflower” comments with a grain of salt.  It’s not that terrible.  So go for it, and be sure to thank Lauren for this awesome recipe.  
Cauliflower Tortillas 
Recipe inspired by: Lauren from Empowered Sustenance 
Ingredients:
-1 head of cauliflower 
-4 eggs
-1/2 teaspoon salt
-3/4 teaspoon garlic granules 
-1/2 teaspoon Mexican seasoning/spices (optional)

How To:
1.  Cut the cauliflower into florets
2.  Add 1/2 of the florets to a food processor and pulse until they are a crumb like texture, then pulse a little further until a fine texture is achieved.  Remove the cauliflower and add it to a steamer basket.  Add the remaining florets to the food processor and repeat, adding this batch now to the steamer.  Add in 3/4 cup water to the pot and steam for 8 minutes.  
3.  After steaming, the cauliflower will be HOT, so I like to spread it out on a plate to cool.
Preheat the oven to 375 degrees 
4.  After it has cooled, I use my nut milk bag to squeeze out ALL the water from the cauliflower.  THIS STEP WILL MAKE OR BREAK THE TORTILLAS!  You must squeeze all the water out as much as your can.  I’ve found the less moisture, the better results.
5.  Add the cauliflower to a bowl.  To the bowl also add in the eggs and spices.  Mix well.  It will look like a batter.  Somewhat thick.
6.  Fit some parchment paper on top of two baking pans.  
7.  Spoon the batter onto the parchment paper.  I get about 6 out of this recipe, so three on each pan. 
8.  The trick is to evenly spread the batter in a circle.  And as Lauren states, keep the batter compact – there should be no parchment showing through any area of the tortilla.
9.  Bake for 17 minutes.  After they bake, I flip mine over and give them another 2 minutes.  
10.  Remove from parchment and transfer to a cooling rack.  

Notes:
*I prefer to make these earlier in the day.  I store them in the fridge and simply heat on a pan before I serve.
*I cannot offer any subs for the eggs, and I’ve only made these with eggs.  
*The cauliflower is not overwhelming and they don’t taste to “eggy” either.   
Shared on: Allergy Free Alaska 
Posted by Amber at 4:18 am

Labels: GAPS, grain free, main dish, Paleo, SCD.

11 Comments

  • Lauren @ Empowered Sustenance September 21, 2013 at 6:54 pm

    These look great and thanks for sharing your twist on the recipe! So glad you like these!

    Reply
    • Amber September 22, 2013 at 5:58 am

      Thanks Lauren. :-)

      Reply
  • Anonymous September 21, 2013 at 11:18 pm

    What is the oven temperature?

    Reply
    • Amber September 22, 2013 at 5:58 am

      I added it, thanks for catching that!! :-0

      Reply
  • Michelle September 22, 2013 at 2:39 am

    Any idea if they freeze well for making bulk batches?

    Reply
    • Amber September 22, 2013 at 5:57 am

      Hi Michelle,

      You know, I don’t think eggs freeze well, do they? I’ve never had to freeze anything egg-based. My advice would be to make a batch and try one out in the freezer and see how it works when thawed. Let me know how it works for you!

      Reply
  • Vered September 23, 2013 at 9:58 pm

    They look great. Are they crispy or soft ?

    Reply
    • Amber September 23, 2013 at 10:13 pm

      Good question. They are soft.

      Reply
  • Cassidy Stauffer October 1, 2013 at 1:36 pm

    Hi Amber! I made these last night and they were delicious! I don’t think I got all of the water out of my cauliflower but we still LOVED them! Thanks for always sharing such wonderful recipes :) It’s hard to find a grain free tortilla that’s not nut based (like mine)!

    Reply
  • Shelly January 13, 2015 at 11:42 am

    Any idea if there is a way to make these without eggs? I have autoimmune issues and can’t tolerate eggs. Have been scouring the web for an egg-free cauliflower wrap recipe. :-)

    Reply
    • Amber January 16, 2015 at 11:00 am

      That’s a good question. I like to say, there is always a way, but not without some major experimentation. Let me know if you come across anything or have any success experimenting with egg replacements. Be Well.

      Reply

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Thursday, June 13, 2013

Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)

A few months ago some new raw food items made an appearance at my local Natural Foods Coop.  Ever hear of Coco-Roons? They are a tasty take on macaroons, incorporating almond flour with the shredded coconut.  They come in a variety of flavors and are super healthy, but the price tag…ouch!  So I decided to make these bad-boys at home.  The turn out was amazing. I hope you enjoy making these too.  
See HERE and HERE for my other raw homemade (store-brand knock-offs).  
Raw Lemon Pie Macaroons 
(Coco-Roon Knock-Offs)
SCD, Paleo, GAPS, dairy free, grain free, cane-sugar free

Ingredients:

-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract 
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt

How To:
1.  In a food processor add the 2 cups of shredded coconut.  Blend for 30 seconds.  Then add in the almond flour.  Blend together for 10 seconds.
2.  With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily.  That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens).  This is the dehydrator I use.   
5.  Dehydrate for at least 6 hours on 110 degrees.  These dry nicely on the outside (leaving no oily residue) and stay moist on the inside.  Makes about 12 macaroons.

Shared on: Raw Food Thursday, Wellness Weekend, Allergy-Friendly Lunchbox Love, Whole Food Fridays, Healthy Vegan Fridays, 
Posted by Amber at 4:55 am

Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.

27 Comments

  • Heather @Gluten-Free Cat June 13, 2013 at 4:08 pm

    Oh Amber, these look soooooo delicious! I needed something lemony for this hot summer weather. What gorgeous pictures too. Love the yellow flowers!!! Hope you’re bringing these to RFT because they’ll be a HIT!

    xoxo,
    Heather

    Reply
    • Amber June 13, 2013 at 9:32 pm

      Thank Heather. They are! They are my new favorite. In making my own, I was able to control the lemon flavor and added much more than the store bought contains. So fun. Just shared over on RFT. Have a great weekend.

      –Amber

      Reply
  • Jen June 13, 2013 at 6:59 pm

    AM – SISTA FREN! I’ma want these right now! If one does not own a dehydrator, can one use the oven on a low temp? My oven’s lowest temp goes to 170F.

    Once I can do almond flour (I hope) I MUST have these. You know lemon is my favorite by now girl.

    Thanks for a great post and great, mouth-watering pics!

    Jen

    PS – I’ve pinned this to “Grain Free Gaga” on Pinterest…

    Reply
    • Amber June 13, 2013 at 9:36 pm

      I thought these would catch your eye, Jen. I know you likey the lemon. You will get to enjoy these on day soon. I can’t imagine how hard it is to see all these recipes you cannot eat. I’m so impressed with you!

      Reply
    • Amber June 13, 2013 at 9:42 pm

      Whoops, I forgot to address the dehydrator. I would bake these at 170 degrees for 1 hour and then do 15 minutes after that until you have a dry outside with soft inside – or to your texture preference. Girlfriend, you NEED to get a dehydrator. They are much fun!! :-)

      Reply
  • Megan Ancheta June 13, 2013 at 7:54 pm

    YUMMO Miss Amber!! These sound right up my alley! I wonder how they would do without the honey, but with more stevia? What do you think?

    I agree with Heather – love the gorgeous photos!
    Hugs!
    Megan

    Reply
    • Amber June 13, 2013 at 9:38 pm

      Hi Meg,

      I think stevia would be fine. Use lemon stevia if you have it. :-) Not sure how many drops. I would do 7 – 10 to start. Hope that helps girl.

      Reply
  • gfe--gluten free easily June 13, 2013 at 8:24 pm

    These look absolutely fabulous!! I, too, love the photos with the flowers. :-)

    xoxo,
    Shirley

    Reply
    • Amber June 13, 2013 at 9:39 pm

      Thanks sweet Shirley. :)

      Reply
  • Laura June 13, 2013 at 9:30 pm

    Ahh lemon treats-YES please! These babies look incredible Amber and perfect for a hot day like today. And yes your photos are gorgeous as always :)

    Reply
    • Amber October 1, 2013 at 1:47 am

      Lemon sisters! :-)

      Reply
  • Ricki June 14, 2013 at 2:28 am

    This is just the kind of cookie I love. Coconut, lemon, almond. . .what a great mix. Yum!

    Reply
    • Amber October 1, 2013 at 1:47 am

      It’s a great mix indeed, Ricki. Thanks. :-)

      Reply
  • Anonymous June 15, 2013 at 4:02 am

    What if you don’t have a dehydrater? Can the oven be used?

    Reply
  • Amber June 15, 2013 at 4:28 am

    Hi There,

    Please see above comment regarding oven use and temp times.

    Thank you.

    Reply
  • Gabby @ the veggie nook June 16, 2013 at 5:01 pm

    Oh wow, these look so melt-in-your-mouth delicious! I don’t think I’d be able to stop myself from eating 10!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks Gabby. They are quite addictive.

      Reply
  • Michelle June 17, 2013 at 5:03 pm

    Wow these were awesome! I just got a dehydrator and have been playing with recipes. These are my favorite! Super moist with a nice lemon flavor! Thanks for the tip!!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks so much, Michelle. Glad you like enjoy them as much as we do!

      Reply
  • Lisa Natcharian June 21, 2013 at 11:43 am

    Hi Amber! I featured your macaroons on Lunchbox Love today :) Now I just need to get a dehydrator so I can try them!

    Be well,
    Lisa

    Reply
    • Amber October 1, 2013 at 1:53 am

      Many Thanks Lisa!! Sorry I’m getting to you so late.

      Reply
  • mrs.koby88 June 26, 2013 at 5:04 pm

    I can’t wait to try these! Would coconut flour work as well?

    Reply
    • Amber October 1, 2013 at 1:55 am

      Coconut flour in place of the almond? Yes, I think that would work just fine. Coconut flour is used often in macaroons. Be sure to use less – about 1/2 cup.

      Reply
  • Anonymous June 26, 2013 at 10:08 pm

    I don’t think I could wait for these to be dehydrated. I’d eat them right out of the mixer.
    Lori

    Reply
    • Amber October 1, 2013 at 1:56 am

      Ha ha. I know what you mean. But the heat really makes them – love the texture it creates. :-)

      Reply
  • Anonymous October 1, 2013 at 1:00 am

    Awesome, do you have an alternative for the Apple Pie ones?

    Reply
    • Amber October 1, 2013 at 1:56 am

      Oooo, I have yet to try those! I’m on it. Check back in the near future. I’ve had my eye on those apples ones – just waiting for them to go on sale!! :- )

      Reply

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Wednesday, May 22, 2013

Raw Apple Cinnamon Cereal (nut free, grain free, dairy free, cane-sugar free, vegan) For Go Ahead Honey

Alrighty-then.  Here is it finally.  I shared my attempts at a nut-free raw cereal with you on Facebook a while back and it has taken me many tries to get this puppy share-worthy.  And I’m so excited to share!

First off let me say that making homemade cereal is driven by two forces.  First off, it’s part of my dedicated attempts to keep a low-waste green kitchen (see more about that here and here).  You see, cereal produces a lot of waste.  There’s that nasty plastic bag, then the cardboard box…and you don’t even get THAT much cereal.  What’s up with that!?  Secondly, and perhaps most obvious to us all, making homemade ANYTHING is preferred as there is total control over the ingredients (and it’s usually waaaay cheaper).  So ditching store-bought cereal is actually one of my latest omissions from my kitchen cupboard   And I have to say, I don’t miss the store bought stuff at all.  In reality, I don’t eat cereal very much (mainly because it all has stuff I can’t eat) but I love my homemade recipe.  The verdict, thumbs up all around from the family on mommy’s homemade cereal.  We enjoy it on yogurt too, which always makes a nice breakfast or snack.  Let me know if you give it a try.  And perhaps with some homemade dairy-free milk: almond, hemp, walnut, or macadamia (my fave is walnut).  
My lovely and supportive friend Shirley from Gluten Free Easily and All Gluten Free Desserts, All The TIme is hosting this month’s Go Ahead Honey.  And the theme: “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Tree Nuts or Peanuts!”
I’m SUPER pumped about this month’s theme, as I don’t personally eat a lot of tree nuts (can’t digest almonds worth a darn these days) and I’m DEATHLY allergic to peanuts.  So I knew this recipe would be perfect to bring to the party.  I can’t wait to check out all the other entries.  Make sure you follow my sweet friend Shirley on Facebook and subscribe to her blogs.  She is one lady you want to stay connected with!  Thanks for hosting, Shirley.
Raw Apple Cinnamon Cereal 
nut free, grain free, dairy free, cane-sugar free, vegan
Ingredients:
-2 cups organic raw sunflower seeds
-1 cup organic raw pumpkin seeds
-1 cup shredded coconut 
-1/4 cup raw hemp seeds
-3/4 cup coconut sugar
-2 cups peeled and small diced apples 
-3 tablespoons chia seeds (optional)
-1/4 cup unsweetened applesauce 
-1 teaspoon liquid stevia 
-2 to 3 tablespoons ground cinnamon (I used 2 T in this recipe)
-1 teaspoon ground chia 
-1 teaspoon psyllium husk
-1/4 teaspoon salt 

How To:
1.  In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours.  I like to soak mine as long as I can, so I gave mine about 15 hours. 
2.  After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).
3.  To the drained seeds add all the ingredients except the applesauce and stevia.
4.  In a separate bowl (I used a 1-cup Pyrex) mix together the applesauce and stevia.  This will evenly distribute the stevia.
5.  Mix the applesauce with the seed mixture (your hands work best) and then evenly spread onto your dehydrator I spread the mixture onto these screens that come with the dehydrator. I do not use these fruit roll sheets. 
6.  I set my dehydrator on about 110 degrees, put in the laundry room and let it rock.  After about 18 hours I check for the crisp level.  I dehydrate longer until that perfectly crisp texture is achieved.  
7.  The final mixture will be very stiff and pop out in a sheet, very stiff and crisp.  Break into pieces and store in an air tight container.  This will keep for weeks.  But it never lasts that long.  
*
Here are the sunflower seeds and pumpkin seeds in the early sprouting stage after soaking for about 15 hours
(soak the seeds at least 8 hours)
Here are all the ingredients piled on the seeds
I like to mix the stevia with the applesauce so it’s evenly distributed 
Mixing everything together 
Here is a link to the dehydrator I use.  
It’s nothing fancy, but it gets the job done. 
Press the mixture evenly around… 
and make sure it’s not too thick.
You can see it makes A LOT.  
I dehydrate on 115 degrees for 18- 24 hours 
But the ultimate test for doneness is when it’s super-duper crispy! 
*
I’ve also made Lauren’s 5-Ingredient Healthy Cocoa Crispies (another great homemade cereal), and and if you like the CRUNCH factor in your cereal, this recipe is for you!!  Lauren’s recipe does NOT go soggy in milk (reminds me of grape-nuts).  It’s super delicious and I love how chocolaty it makes the milk.  This is a must try.  Here is my picture of her cereal.  
Shared on: Wellness Weekend, Raw Foods Thursday, Whole Food Fridays, Healthy Vegan Friday, Healthy 2nd Wednesday 
Posted by Amber at 4:25 pm

Labels: breakfast, cane sugar free, dairy free, grain free, raw, snacks.

27 Comments

  • Vicky May 22, 2013 at 4:55 pm

    Oh Amber this looks gorgeous! How I wish I had a dehydrator though I’m sure this would work slow baked in the oven like mine!

    I’ve pinned Lauren’s recipe a while back – so pleased you’ve made it and can recommend it. It looks yummy and VERY chocolatey!

    Well done for creating such a “tasty alternative” to the cereals out there, I’ll be trying this sometime in my oven! xo

    Reply
    • Amber May 22, 2013 at 10:09 pm

      Hi Vicki,

      Yes, I think we have similar convection ovens. I would set it at the lowest temp for 4 or 5 hours and see how it turns out. I think it would crisp up just fine. :-) We should start our own line of cereals my friend.

      Reply
    • Vicky May 22, 2013 at 11:55 pm

      Thank you for the tip Amber. Wouldn’t it be lovely to be able to buy cereals as healthy as these! I wonder if there would actually be a big enough demand – otherwise I wish we could!

      Reply
  • Sarah O. May 22, 2013 at 8:21 pm

    Looks good! Vicky, check your local thrift store. I recently scored a dehydrator for six bucks!

    Reply
    • Amber May 22, 2013 at 10:09 pm

      Great score, Sarah. Wow!!

      Reply
    • Vicky May 22, 2013 at 11:51 pm

      Wow! But I don’t think anyone in the UK will have had one long enough to give to a charity shop yet! But thanks for the suggestion!

      Reply
  • Lauren Goslin May 22, 2013 at 8:41 pm

    Yummy yum yum! Is that glue in your bowl? Hehe, I read once that cereal commercials use glue to make the cereal look more appetizing on film…and yours looks mighty tasty my dear!
    Thanks for the mention too! I’m so happy that you liked it! :-D

    Reply
    • Amber May 22, 2013 at 10:11 pm

      Ha ha, yes, walnut glue.

      I am really enjoying your cereal, Lauren. You, me and AND Vicky should make our own line of cereals. Between the three of us, I am all set with homemade cereal for days. :-)

      Reply
  • Heather @Gluten-Free Cat May 22, 2013 at 9:17 pm

    Amber! WOW! I just love this cereal! Apples and crunchy protein would be such a delicious way to start the day. Of all of the raw things I’ve made I’ve only made buckwheaties for cereal. I can not WAIT to try your recipe! Sure hoping you’re bringing this to Raw Foods Thursdays tomorrow! :)

    Heather

    Reply
    • Amber May 22, 2013 at 10:12 pm

      Thanks Heather. And you bet I will be sharing this tomorrow for RFT. See you then. :-)

      Reply
    • Heather @Gluten-Free Cat May 30, 2013 at 12:32 am

      I’m so glad that you did, Amber! I’m going to feature it tomorrow at RFT! Such a wonderful raw recipe!!

      Reply
  • gfe--gluten free easily May 23, 2013 at 1:21 am

    Amber, this cereal looks and sounds totally AMAZING!!! I think it’s worth buying a dehydrator (sadly, Son took his back when he moved to NYC). I am a cereal lover from way back, but can’t eat any of the ready-made “gf” cereals. (I’ve either reacted to ones that should be safe or I can’t have them due to other ingredients.) But this cereal was made for me! :-)

    Many, many thanks for all the super sweet words, too! You are the best! I so appreciate you and all you do for our gf community! :-)

    xo,
    Shirley

    Reply
    • Amber May 23, 2013 at 3:24 am

      Thanks so much, Shirley. And thanks again for hosting. I really think this theme is going to be incredibly beneficial to many folks out there staying clear of nuts. With grain-free diets becoming so popular, it’s hard to escape nut-based recipes. Personally, I do not react the same way with seeds. They are just way easier for me to digest. Plus I know that some people are so allergic to ANY tree nut. So thanks again and I am very excited to see all the recipes. I bet there will be a ton of submissions. :-)

      Reply
  • Ricki May 23, 2013 at 1:26 am

    Incredible. I HAVE to make this!! Pinning RIGHT NOW. :D

    Reply
    • Amber May 23, 2013 at 3:20 am

      Thanks Ricki. I thought this cereal might catch your eye! :-) I’ll be sharing this week on WW for sure.

      Reply
  • Laura May 23, 2013 at 4:35 am

    You are on a roll lady…your recipes are blowing me away and making me put them on my must make list which keeps getting longer and longer! I have the same dehydrator, but haven’t ventured back to homemade cereal for years. I need to change that as I know my kids will love eating it and making it with me!

    Reply
    • Amber May 23, 2013 at 5:26 pm

      Thank you my friend. I hope things are well for you and you’re all ready for summer!! I am very excited about swimming, long leisurely play dates, traveling, etc. Any big plans for you this summer?

      Reply
  • Dawn May 23, 2013 at 12:11 pm

    Amber, I have been working on a nut and grain-free cereal for myself to eat. This one will do the trick- thank goodness because I have been failing on my experiments!
    Love, Dawn

    Reply
    • Amber May 23, 2013 at 5:27 pm

      Thanks Dawn. :-) And thanks for stopping by.

      Reply
  • Gabby Ouimet May 23, 2013 at 9:09 pm

    I am in love with this cereal Amber! I am off grains and over eating nuts as a result! I need more variety in my life and this is such a great way to get more seeds in! Thank you dear! xoxo

    Reply
    • Amber May 24, 2013 at 5:20 am

      Thanks so much, Gabby. Yes, I’ve been there with the nut overload. It was causing absolute havoc on my body! Seeds are rocken’ for me right now. I’m all for it. :-)

      Reply
  • Veronica @ Veggie V's Vegan Adventure May 24, 2013 at 2:24 am

    Yum! This is a definite must-try!

    Reply
    • Amber May 24, 2013 at 5:22 am

      I hope you enjoy it. :-)

      Reply
  • France@beyondthepeel May 25, 2013 at 12:16 am

    I don’t have a dehydrator but I’m going to try this in my oven on real low. I get apples on friday!

    Reply
    • Amber June 13, 2013 at 4:15 am

      Thanks, France! Apple are super fun to dehydrate! Hope you’re well.

      Reply
  • Anonymous May 31, 2013 at 11:25 am

    This was my first go at making granola in the dehydrator and it turned out so well. We loved the apple and cinnamon flavour. I will definitely make this again.

    Reply
    • Amber June 13, 2013 at 4:16 am

      Thank you so much for the feedback. So glad the recipe turned out well for you. It’s one of our favorites too. Take care. :-)

      Reply

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Wednesday, April 10, 2013

3-Ingredient Grain Free Banana Pancakes (SCD, Paleo, GAPS)

This week on Facebook I shared three videos (1, 2, & 3) featuring Elaine Gottchall speaking about gut health and the Specific Carbohydrate Diet (SCD).  Elaine is the author of the popular and ground breaking book, Breaking the Vicious Cycle.  Her book delineates the SCD and her research and science behind the nutrition, the mind/gut connection, and why it’s important to avoid certain foods when healing a compromised digestion.  Here is more about this inspiring lady.  I highly recommend this book to anyone looking into healing their gut and immune system.  Personally, I’ve been on a healing journey since diagnosed with Crohn’s disease nine years ago, and just discovered this diet last year, crazy!  

I learn more and more about my body each year.  For example, it has become quite apparent that I am unable to digest nuts (even nuts that have been soaked and dehydrated).  As you know, nut flour is a staple in the grain free diet.  However, I eat nut flours very sparingly.  Since I don’t use a lot of almond flour, I rely on coconut flour, which is one of the three ingredients in this recipe.  These banana pancakes are 100% inspired by Elaine and her recipe suggestion in this video.  
I just HAD to give it a try.  

3-Ingredient Grain Free Banana Pancakes 


Ingredients: 

-8 ounces ripe peeled banana (a little more than 2 medium – please weigh the banana for accuracy)
-2 large whole eggs + 1 egg white (my eggs weigh around 2.0 – 2.2 ounces each)
-3 tablespoons + 1 teaspoon coconut flour*
-2 to 3 teaspoons coconut oil (for cooking/frying)

How To:
1.  Smash the bananas in a bowl with a fork until the mixture is wet and smooth.  
2.  Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
3.  Add in the coconut flour and mix thoroughly.  Allow to rest for 3 to 5 minutes.
4.  While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
5.  Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside.  Cook on each side for about 3 minutes.  Cooking in oil like this takes a little skill.  It’s new to me, so it took me a few tries to get the heat right and to know when to flip.  The less batter you use obviously, the easier they are to manage.  
6.  Transfer to a plate and drizzle with honey!  

Notes:
*When measuring coconut flour: (1) scoop (2) level off. 
Large pancakes are possible, just cook on a lower temperature 
longer until well browned on each side.
Whoops, that’s a party foul right there (ha ha)

The little ones are easier to manage 
(about 2 heaping tablespoons of batter each)
A drizzle of honey tops these puppies off perfectly
Shared on: Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Whole Food Fridays, Fat Tuesday, Slightly Indulgent Tuesdays, 
Posted by Amber at 6:09 pm

Labels: breakfast, grain free, Paleo, SCD, snacks.

26 Comments

  • Vicky April 10, 2013 at 6:19 pm

    These look lovely! Not coming from a nation of pancake eaters, I tried making some when my son was home at Christmas – fail! I make wonderful ones with GF flours but I burn the ones with nut flours!

    Love the pictures!

    Vicky

    Reply
    • Amber April 24, 2013 at 12:33 am

      Hi Vicky. I also burn those nut flour ones. I’ve burned a few of these banana ones too though. But I think I have it down now. The first batch is always a throw away…why is that!! Crazy.

      Reply
  • Laura April 10, 2013 at 9:06 pm

    MUST make this recipe! 3 ingredients…I’m sold :)

    Reply
    • Amber April 24, 2013 at 12:34 am

      Thanks Laura. My kids LOVE these little pancakes. I had NO idea they would be such a hit, or if they would even taste good.

      Reply
  • gfe--gluten free easily April 11, 2013 at 1:29 am

    I’m made banana pancakes before and enjoyed them, but they didn’t include coconut flour. I bet these are wonderful, Amber! Thanks for sharing, and also for sharing the SCD info. I think that being on the SCD is life changing and lifesaving for many. I’m so glad you’re one of them!

    Shirley

    Reply
    • Amber April 24, 2013 at 12:29 am

      Thanks, Shirley! And I totally agree! ;-)

      Reply
  • therawfoodsisters.com April 12, 2013 at 10:14 am

    I love nuts but have difficulties as well to digest it. Have to keep it in moderation. But I do love to indulge in my raw cakes with nuts… simply have to choose my occasions!! Like your blog. Filled with Amazing pics!!!

    Reply
    • Amber April 24, 2013 at 12:32 am

      Thanks so much! :-)

      Reply
  • Cassidy Stauffer April 12, 2013 at 1:01 pm

    These look delicious! I’ll have to look into Elaine’s book and website! I’ve noticed I don’t feel well and get extremely tired every time I eat now but I haven’t figured out what it is :( Thanks for the information and recipe, I’ve never made banana pancakes!

    Reply
    • Amber April 24, 2013 at 12:32 am

      Hi Cassidy. I’m sorry to hear about your lethargy, especially when you eat. Very interesting. Whenever I am feeling really off I just go in and get some blood work done – just to make sure my levels are okay. I am also prone to anemia so I always check this too. I take a Vitamin B complex everyday and I really think it helps with my energy. Keep me posted on what you find out! :-)

      Reply
  • Miachel @ Spiced Curiosity April 12, 2013 at 9:46 pm

    Yum. Does the flour impart a coconut flavor?

    Reply
    • Amber April 13, 2013 at 2:17 am

      Hi Miachel,

      Yes, it does. From the flour and the oil. :-)

      Reply
  • Elise April 16, 2013 at 1:18 pm

    These look wonderful! I don’t actually have coconut flour s… do you think almond flour would work well?

    Reply
    • Amber April 16, 2013 at 5:27 pm

      Hi Elise,

      Well, I don’t know about the almond flour. But please note that these can be made WITHOUT the coconut flour. I added it in to increase the fluff favor in the pancakes. But you can just use bananas and eggs. Error on the side of more banana and less egg, so the mixture it’s too runny. For example, maybe leave out the extra egg white. I would give it a try with the almond flour though, but I have no idea how much or how it will respond to frying. I do know these will work with no coconut flour, you just need to make sure the batter is thick, rather than runny. Please come back and let me know what you did and how it worked for you. Thanks.

      Reply
    • Elise May 5, 2013 at 11:34 pm

      Thanks! I did it with the almond flour and they turned out great! They do brown really quickly, so we cooked them at a lower temp. than regular pancakes.

      Reply
  • Anonymous April 24, 2013 at 9:03 pm

    These sound delicious! Do you know the carb content for a pancake? I’m a type 2 diabetic and have to be very careful of carbs. I know bananas are loaded with sugar-natural, but still sugar. Thanks.
    Ethel

    Reply
    • Amber April 25, 2013 at 4:03 am

      Hi Anonymous. No, sorry I do not know the carb content. But this is something you can probably research on line. I don’t know if bananas are radically different in their carb count with each day of aging (or if the carb count stays the same once they ripen). I say this because even if I figured out the carb content for the banana (say from my bananas ripening for 6 days), the carb count might be way more if yours ripen for, say, 8 days. You are right in that they are loaded with natural sugar. So I would not make this recipe if you are type 2 diabetic. But, that’s just my opinion. I am not a doctor. :-) Just be safe and be careful.

      Reply
  • Anonymous April 25, 2013 at 3:16 am

    Would this work with egg replacer? Thanks, Nancy.

    Reply
    • Amber April 25, 2013 at 4:05 am

      Not sure. Give it a try and let me know how it turns out. You could also try a chia or flax egg (1 T ground seed to 3 T water). Thanks.

      Reply
  • Michelle Annett May 24, 2013 at 5:06 pm

    These look delicious! I normally do a similar pancake with almond butter but I will have to try these with coconut flour!

    Reply
    • Amber May 26, 2013 at 3:12 am

      Thanks Michelle. You will have to let me know how you like the coconut flour. :-)

      Reply
  • Anonymous May 25, 2013 at 1:48 pm

    These were amazing! I made some coconut flour with the leftover pulp from making coconut milk, and these were my first foray into the world of coconut flour. Instead of honey, though, I blended a mango and an orange and used that for topping. Yum! Thanks for sharing!

    Reply
    • Amber May 26, 2013 at 3:12 am

      Sounds absolutely delish! Thank you so much for sharing your version. I love how you made coconut flour from your leftover coconut milk. SOOO smart!!

      Reply
  • Rebecca September 24, 2013 at 4:56 pm

    I made these last night after a 7 mile run and they were so delish! Totally hit the spot. I used plantains instead of regular bananas, and added a bit of cinnamon, vanilla, cloves, and ground ginger. I kept the size pretty small and didn’t have any problems with them burning or even falling apart. I also used my Ninja blender to blend the ingredients instead of trying to mash them by hand (gotta love technology). Muuuch easier and efficient! I would absolutely make these again! Thanks for the fantastic idea.

    Reply
    • Amber September 24, 2013 at 6:32 pm

      Hi Rebecca,

      Wow, thank you for your awesome comment. :-)

      What great ideas. I love it when readers like you take a moment to drop a note and share their variations and methods. Your version sounds delicious. And I love that you used plantains. I have yet to try those. :-)

      Be Well,
      –Amber

      Reply
  • How to make your favourite dishes SCD legal/paleo | My day-by-day guide to 100 days on SCD June 1, 2014 at 3:33 am

    […] almond flour and coconut oil – try this recipe or this one – or attempt an even easier 3-ingredient pancake that’s super light and quick to […]

    Reply

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Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)


Ingredients and directions for everything:

Crust


Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:
1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paper…it’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.
Raw Coconut Banana Cream Filling


Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping


Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It’s okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 – 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce.  

Raw Paleo Chocolate Sauce


Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It’s really the best sub here and tastes fabulous!  I recommend grade B.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday,  Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party
Posted by Amber at 6:43 pm

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.

14 Comments

  • Vicky March 13, 2013 at 7:52 pm

    Looks so lovely! Wonderful recipe Amber, you certainly know how to make my mouth water!

    Reply
    • Amber March 14, 2013 at 12:06 am

      Thanks, Vicky. Ha ha, likewise friend. :-)

      Reply
  • christine March 13, 2013 at 11:51 pm

    wow, that looks so heavenly – and I can make it vegan, yummy:0

    Reply
    • Amber March 14, 2013 at 12:06 am

      Yes indeed. This is awesome with maple syrup.

      Reply
  • Megan A March 14, 2013 at 5:23 am

    Oh Amber… you’re brilliant! My favorite pie of all time is my mom’s banana cream pie. I haven’t had it in years… YEARS!!! As soon as I’m able to get some cashews, this is on my hit list. I can’t wait! :)
    xo,
    Megan

    Reply
  • Cassidy Stauffer March 14, 2013 at 1:19 pm

    This looks beautiful Amber! Sooo many recipes of yours to make!

    Reply
  • Heather @Gluten-Free Cat March 14, 2013 at 2:51 pm

    Are you kidding me? This is amazing!!!! Not only am I tweeting, facebooking, pinning this. But I’m printing it to make as soon as possible! And you are so right. Gabby is such an inspiration! WOW!

    Reply
  • Laura March 14, 2013 at 10:23 pm

    Jaw dropping good Amber! My mouth is watering just looking at this pie…your recipes are out of this world!

    Reply
  • Anna @ Your Healthy Place March 15, 2013 at 3:43 pm

    Wow, those are some very tempting pictures! That sounds amazing…I’m drooling :)

    Reply
  • Gabby @ the veggie nook March 17, 2013 at 5:53 pm

    This looks so amazing Amber!!! I’m so glad you have been enjoying my cake and have found inspiration to create your own from it!

    And just so you know, you are such an inspiration to me as well :)

    xoxo

    Reply
  • France@beyondthepeel March 21, 2013 at 1:01 am

    That looks ridonculously good! I bookmarked this for my tower adventures.

    Reply
  • gfe--gluten free easily March 26, 2013 at 3:18 am

    Oh, yum, we love banana cream pie! Awesome, Amber!

    xo,
    Shirley

    Reply
  • Anonymous June 14, 2013 at 10:21 am

    This looks great and I really look forward to trying it. I have made a similar recipe that I really enjoyed http://glutenfreegus.com/2013/06/10/blueberry-banana-cream-pie-healthy-delicious-decadent/ but I am always looking for new recipes to try.

    Keep up the good work!

    Reply
  • Anonymous July 28, 2013 at 7:30 pm

    Made IT! Perfect! Love IT!!

    Reply

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Friday, January 25, 2013

Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)

Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoes…my favorite variety).  And so my kids have been asking for mashed potatoes quite often since.  As much I do really loves potatoes, I know they are not the healthiest choice.  Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function.  Now I can attest to this first hand.  Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation).  If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed.  If you’re interested, you can read more about nightshades here.  So I use celery root A LOT as a sub for potatoes.  A while back I made Jill’s celery root fries, and LOVED them.  And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative.  One thing you will notice is celery root has a creamy, velvety texture.  I just love this.  Not as starchy as potatoes.  So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it).  I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections.  I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish.  Enjoy!


Ingredients:
-4 large celery root, peeled and small chop (5 to 6 pounds)
-4 tablespoons oil + 1/3 cup olive oil (must be olive oil, or another rich, creamy oil)*
-1 teaspoon + 3/4 teaspoon garlic granules
-3/4 teaspoon salt (or to taste) 
-Pepper to taste  
-Omit paprika if avoiding ALL nightshades 

How To:
Preheat oven to 400 degrees
1.  Peel and small chop the celery root.  Add celery root to your favorite roasting dish (I recommend 13×9 inch pan or larger, I use a glass Pyrex), along with 4 tablespoons oil and 1 teaspoon garlic granules.  Toss all ingredients well and make sure the celery root is well coated with oil.  Roast in a 400 degree oven for 60 minutes* (you will want browning to occur for maximum flavor).  Move the celery root around after about 25 minutes of roasting. 
2.  After the celery root is well roasted, allow to cool for about 10 minutes.
3.  Add the roasted celery root to a food processor.*  Pulse a few times to get things incorporated.  With the food processor on, drizzle in the oil.  Please use more if the mash is not creamy enough for you.  But start with 1/3 cup.  
4.  After you add the oil, add in 3/4 teaspoon salt, 3/4 teaspoon garlic granules, and pepper.  Blend until all the ingredients are well incorporated (see notes).  
5.  The mixture should be creamy, velvety and warm.  
-Serve immediately.  Serves 4 – 5 (depending on serving size).  Top with optional paprika. 

Notes:
*I honestly recommend olive oil as the oil in this dish, as it adds a creamy, buttery flavor that is difficult to emulate with a light oil. 
*It’s important to roast the chunks until they are very tender, this will ensure it whips up in the food processor.
*I have a fairly small food processor, so I put all the roasted chunks in at first, add the oil, salt, garlic granules, and pulse until everything looks incorporated, then I take half of it out, and whip in two batches to make sure everything is smooth.  If you do not roast the celery root long enough or over pack the pan, you will have a chunky mash.  
Whipping it up in a food processor works really well.  
I have had no success trying to do it by hand.  

Coming soon…out of this world lemon garlic chicken gravy (SCD).  Seriously, SOOO good! 

Shared on: Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday, Sweet Saturday, 
Posted by Amber at 1:36 am

Labels: dairy free, grain free, Paleo, SCD, sides.

14 Comments

  • Laura January 25, 2013 at 8:33 pm

    That looks like real mashed potatoes Amber-wow! I am looking forward to trying this. I haven’t used celery root much. I also didn’t even know paprika was a nightshade. I always learn so much from you!

    Reply
    • Amber March 6, 2013 at 6:38 pm

      Thanks, Laura. This is by far one of my favorite side dishes. I hope you will give it a try one day. I know you and your family will love it.

      Reply
  • Cassidy Stauffer January 25, 2013 at 11:23 pm

    I have never used celery root! Can’t wait to make this, thanks :)

    Reply
    • Amber March 6, 2013 at 6:38 pm

      I think you’ll really like it Cassidy. Let me know what you think. :-)

      Reply
  • Gabriela @ Living a Renaissance Life January 27, 2013 at 10:42 pm

    Oh wow! I’m pretty excited by this celery root concept. I’ve recently gotten into rutabagas (mainly because the word “rutabaga” is so much fun to say out loud) and parsnips. I must try roasting up celery root now! And I can’t wait for that lemon garlic gravy! Thanks for sharing. :)

    Reply
    • Amber March 6, 2013 at 6:39 pm

      Yes, that lemon garlic gravy is coming soon. Next week I will post it for sure. :-)

      Reply
  • France@beyondthepeel January 30, 2013 at 10:46 pm

    I love the recommendation to roast it first. I bought some to make a mash, but haven’t made it just yet. This recipes comes just in time and I will try your method.

    Reply
    • Amber March 6, 2013 at 6:39 pm

      Roasting just imparts so much wonderful flavor. I hope you’ll give this a try. It’s so creamy and delicious.

      Reply
  • France@beyondthepeel January 30, 2013 at 10:47 pm

    Ps, I didn’t get a choice growing up either and I attribute that to my love of just about anything!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      I love that, France. :-)

      Reply
  • Gabby @ the veggie nook January 31, 2013 at 7:15 am

    this is so intriguing Amber! I have been avoiding potatoes recently but I miss my mashed potatoes so much! I will have to try this!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      Give this one a try for sure Miss. Gabby..you will love it!

      Reply
  • Cindy Gordon January 31, 2013 at 11:03 pm

    Dare I say that I have never eaten celery root. This looks and sounds amazing! Thanks for linking it up at Gluten Free Fridays!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      Hi Cindy,

      Well how fun to have a new food to try. :-)

      Reply

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Tuesday, August 28, 2012

Guest Post from Lauren at Empowered Sustenance: Zucchini Pasta with Sausage and Roasted Garlic Sauce (grain free, SCD)

Hi Tasty Alternative Readers!

I’m Lauren, and I write Empowered Sustenance, a blog filled with nourishing recipes for the SCD, GAPS diet, Paleo diet, and nut free diets. I am excited for this opportunity to share a healing recipe with you! Amber has been so encouraging and supportive ever since I started my blog, and it is an honor to guest post here.


Part of the challenge of a restricted diet is recreating nostalgic dishes with allowed ingredients. I enjoy this obstacle posed by the Specific Carbohydrate Diet. When reproducing an off-limits recipe, I follow a general outline (what I remember the dish to taste like) and express my creativity within that outline (using new ingredients or adding new flavors, for example). Oddly, I’m passionate about ballet for the same reason: I have room for artistic interpretation within the confines of proper technique. 

This faux-pasta recipe started with a memory of a favorite family dinner. My mom used to toss Tinkyada brown rice pasta with mashed roasted garlic, salt, and olive oil. Our family heaped this side dish next to pork chops and sauteed apples. In my grain free translation, I’ve doused zucchini pasta with a creamy, dairy free roasted garlic sauce. The mellow sweetness from the smoked apple sausage gives a nod to the apple and pork chop combo. 
Those on grain free diets usually sing the praises of versatile zucchini. I love how easily this bland veggie transforms into al dente pasta.  I use a julienne peeler to cut my zucchini into strips.

 Trader Joe’s offers a SCD and GAPS diet friendly sausage. Substitute any other sugar and grain free natural sausage.

I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage here. This is a great convenience food option for the SCD and GAPS diet. The ingredients are: chicken, apples, salt, celery, white pepper, nutmeg, thyme, ginger, chardonnay, rosemary, natural pork casing. I always remove the casing from this sausage, because it is tough and chewy.

Zucchini Pasta with Sausage and Roasted Garlic Sauce

For 2 servings, double as needed

-2 all natural, sugar free, fully cooked sausage (I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage)

-2 Tbs. butter or olive oil

-2 small zucchini, cut into pasta 

-2 Tbs. roasted garlic

-1/4 cup homemade 24-hour yogurt or additive-free coconut milk

-Salt, to taste


How To:
Bring a small pot of water to a boil. Heat the butter (or olive oil) in a small sauté pan over medium heat. Remove the casing from the sausage if desired (it usually peels off easily when the sausage is cold). Slice the sausage and brown in the butter/olive oil.

While sausage is browning, add the zucchini pasta to the boiling water. Cook for 1 minute to soften, then drain. Remove the sausage from the sauté pan and set aside. Stir the roasted garlic and yogurt/coconut milk into the remaining butter in the pan. Warm through, and season the sauce lightly with salt. Top the sausage pieces and pasta with the warm sauce.


———————


Thanks again for this opportunity, and for all your support as I’ve started my blog! 

Have a great rest of the week!

Posted by Amber at 2:22 pm

Labels: grain free, guest post, main dish, SCD.

5 Comments

  • Lauren @ Empowered Sustenance August 28, 2012 at 7:05 pm

    Amber, thanks so much for the opportunity to guest post! I hope your readers enjoy the recipe!

    Reply
  • caroline August 28, 2012 at 9:57 pm

    Yum! Lauren your pictures look great ;)

    Reply
  • France@beyondthepeel September 1, 2012 at 9:30 pm

    Yum. I love zucchini pasta but I haven’t tried it this way. Thanks for sharing.

    Reply
  • MickeyDoo September 27, 2012 at 5:39 am

    I made this last night, yummy!!! I didn’t have any canned coconut milk or yogurt. So, I added some SoDelicious coconut creamer instead. Love the pictures!!! that’s what got me hooked… :)

    Reply
  • Zucchini Pasta with Sausage and Roasted Garlic Sauce (GAPS, SCD, Paleo) | Food making for family! April 11, 2014 at 9:59 am

    […] 1. Bring a small pot of water to a boil. Heat the butter (or olive oil) in a small sauté pan over medium heat. 2. Remove the casing from the sausage if desired (it usually peels off easily when the sausage is cold). 3. Slice the sausage and brown in the butter/olive oil. 4. While sausage is browning, add the zucchini pasta to the boiling water. Cook for 1 minute to soften, then drain. 5. Remove the sausage from the sauté pan and set aside. 6. Stir the roasted garlic and yogurt/coconut milk into the remaining butter in the pan. Warm through, and season the sauce lightly with salt. 7. Top the sausage pieces and pasta with the warm sauce. Reference: Thetastyalternative.com […]

    Reply

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Saturday, July 14, 2012

Chewy Granola Bars (grain free, dairy free, cane-sugar free, SCD friendly)

We are a granola bar loving family.  My husband takes one to work everyday with his lunch and the kids love them for an afternoon snack.  However, it’s hard to find granola bars with (1) no cane-sugar, (2) no grains, and (3) SCD friendly.  So I made some.  And they are super delicious.  They are everything I like in a granola bar: chewy, not too sweet, and easy to digest.  These granola bars are great for SCDers, not only because they are legal, but because all the main nuts and seeds have been soaked and dehydrated for optimal digestion.  I hope you enjoy them as much as we do!
Ingredients:

Wet
-2.5 ounces seeded Medjool dates (6 dates) soaked for at least 3 hours (I soak mine for 5)
-1/4 cup + 1 tablespoon honey 
-1/4 cup + 1 tablespoon cashew butter (I love this brand)
-2 tablespoons coconut oil

-1/4 teaspoon salt

Dry
How to soak and dehydrate nuts/seeds for better digestion 
-1 cup almonds
-1 cup walnuts
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/2 cup dried Turkish apricots, must be finely chopped 
-1/2 cup dried cranberries (sugar free, unsulfered)

How To:
Preheat oven to 350
1.  Add almonds and pumpkin seeds to food processor.  Pulse until they are broken down, especially the almonds.  Mix around with a spoon so the larger pieces are exposed to the blades.  
2.  Next add the walnuts and sunflower seeds and pulse until incorporated and they are slightly chopped (this only takes a few pulses).  These granola bars will only hold together if the nuts and seeds have been chopped enough.  Transfer nuts and seeds to a large bowl and add the chopped dried apricots and dried cranberries.    
3.  Clean out food processor.  Add all the wet ingredients and blend until smooth and creamy.
4.  Add the wet ingredients to the nut/seed/fruit mixture and mix WELL. 
5.  Spoon onto a silicone baking mat and bake on a baking sheet.  I have only made this on a silicone baking mat, so I’m not sure how it will cook on any other surface.  Watch for burning if on a baking sheet or parchment paper.  
6.  Form a large rectangle.  I literally smack this together with a silicone spatula – this also pushes the ingredients together.  You’ll need just over 1/2 inch in height.   
7.  Bake for 18 minutes.  Watch for browning.  Every oven is different.  Check at 15 minutes.  You just want a slight browning of the edges.
8.  Remove the mat from baking sheet and transfer the mat to a cooling rack.  Cool completely before cutting.  
Makes 18 – 20 bars. 

It helps if you wet or oil the spatula while pounding into place 

Crumbled up, these bars make a great cereal!

Serve with homemade milks
____________________________________________________
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday,  Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays,  Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, 
Posted by Amber at 3:51 am

Labels: dairy free, gluten free, grain free, SCD, snacks.

39 Comments

  • Gabby @ the veggie nook July 14, 2012 at 9:36 am

    I am in love with this ingredients list! I have to try these!

    Reply
    • Amber July 15, 2012 at 3:15 am

      Thanks Gabby! Just ate two smothered in cashew butter. Gasp – sooo yummy!!

      Reply
  • Amber Shea @Almost Vegan July 14, 2012 at 4:56 pm

    These look excellent in every way! I might add a handful of coconut shreds too, then I think it’d be my dream bar. :)

    Reply
  • Amber July 14, 2012 at 7:26 pm

    Snarf! That’s what I forgot Amber!! The first couple of times I made these I told myself to add coconut..don’t forget the coconut! Forgot the coconut. And well, you’re right, I think these would be perfection with coconut. They are so sweet and delicious as is, I can only imagine what the coconut would add. Maybe I will make some tropical granola bars next with dried pineapple. Done! I have enough soaked nuts and seeds in the fridge to feed a flippen’ army. So thanks for the reminder sweet Amber. :-)

    Have a great rest of your weekend.

    Reply
  • Anonymous July 14, 2012 at 7:51 pm

    I wonder if anyone could suggest what I could use in place of Coconut Oil? I am very allergic to it & peanut oil. Thanks :)

    Reply
    • Amber July 15, 2012 at 3:10 am

      Hello Anonymous,

      Any oil would work fine! It’s only 2 tablespoons. So, you’re good. If you do use a different oil, you might want to try the following though since other oils are very different that coconut oil:

      1. If you can have grains, leave out one of the tablespoons of honey and add 1 tablespoon of brown rice syrup.

      2. If you can’t have grains, then add in 1 tablespoon of yacon syrup (still omitting the 1 tablespoon of honey).

      3. If you’re not on SCD, then omit the 1 tablespoon of honey and add 1 tablespoon coconut nectar.

      OR, you could just leave the oil out all together and just add in 1 extra tablespoon of liquid, any of the above suggestions would work great.

      Hope this helps.

      Reply
  • Vicky July 14, 2012 at 9:23 pm

    Lovely bars Amber! Wish I had a dehydrator! We don’t tend to soak nuts and seeds over here..must try to do that sometime..when I get my dehydrator.

    Reply
    • Amber July 15, 2012 at 3:09 am

      Thanks Vicky. You could use your oven if you wanted to start soaking. :-)

      Reply
  • Anonymous July 14, 2012 at 9:25 pm

    Thanks so much!! That is just what I needed! Can’t wait to try it XoXo

    Reply
    • Amber July 15, 2012 at 3:13 am

      My pleasure. Come on back and let us know what worked for you! It’s always helpful for other readers. :-)

      Reply
  • Lauren @ Empowered Sustenance July 15, 2012 at 12:43 am

    These look delicious! And perfect timing, too, because I just dehydrated a batch of sunflower seeds and pecans. I always love to find a new travel-friendly SCD recipe!

    Reply
    • Amber July 15, 2012 at 3:12 am

      Hi Lauren,

      Oh, pecans would taste lovely in a granola bar (and with some maple syrup). Super yum. We’ve been taking these everywhere. My husband and daughter went on a hike today and took some of these bars. They hold up really well at room temp. Although I do store them in the fridge here at home.

      Reply
  • Shirley @ gluten free easily July 15, 2012 at 2:12 am

    These look totally amazing, Amber! Love the option to make them into cereal, too. :-)

    xo,
    Shirley

    Reply
    • Amber July 15, 2012 at 3:14 am

      Thanks Shirley. Love them in cereal. Superb.

      Reply
  • Laura July 16, 2012 at 7:58 pm

    Another brilliant recipe! Granola bars that are grain free and perfectly chewy…oh my amazing! The ingredients you used are stellar as usual.

    Reply
    • Amber July 25, 2012 at 4:12 pm

      Thank you Laura. You’re too sweet friend.

      Reply
  • Rogene July 18, 2012 at 12:24 pm

    Those look so good! Now I’m hungry.

    Reply
    • Amber July 25, 2012 at 4:12 pm

      Ha ha. Thanks Rogene.

      Reply
  • France@beyondthepeel July 18, 2012 at 5:26 pm

    These look really good. We love having this kind of food on hand. I bookmarked it to try!

    Reply
    • Amber July 25, 2012 at 4:11 pm

      I agree. Love these healthy, easy snacks.

      Reply
  • momphotographer July 19, 2012 at 2:10 am

    it is such a great and healthy snack to have!!! your recipe sounds divine! I wish I could have one bar right now :)

    Reply
    • Amber July 25, 2012 at 4:10 pm

      Many thanks.

      Reply
  • kellcia July 19, 2012 at 10:46 pm

    Just made these, they are AWESOME!!!! I subed out the seeds and added pecans and hazelnuts, and used dried blueberries I made instead of cranberries….they are very soft and sticky but everyone is loving them!

    Reply
    • Amber July 25, 2012 at 4:10 pm

      Great to hear Kellcia! They do have a great flavor. Be sure to store in fridge so they stay firm. Perhaps bake just a touch longer next time, this might help with the stickiness. :-) The recipe will be different if the nuts aren’t soaked too.

      Reply
  • Nicole@Show Off Friday July 22, 2012 at 5:03 am

    This looks so delicious! And so healthy!

    Reply
    • Amber July 25, 2012 at 4:08 pm

      Thanks Nicole!

      Reply
  • Jeanne G. July 23, 2012 at 1:47 pm

    Do you have a suggestion for a sub for the cashew butter? I am allergic to cashews. These look soooo delicious, though!

    Reply
    • Amber July 25, 2012 at 4:07 pm

      Hi Jeanne,

      Great question.

      Any nut butter would great! Sunflower butter, creamy almond butter, etc. Let me know how it works with other nut butters. Always good for others to read variations on recipes. :-)

      Reply
  • CassidyS July 25, 2012 at 2:13 pm

    I’m buying everything I need to make these at the store today… I can’t wait!!! Thanks for the great recipe :)

    Reply
    • Amber July 25, 2012 at 4:14 pm

      Hi Cassidy,

      Let me know how they turn out, and how they turn out if you use any variations from the recipe. Thanks lady.

      Reply
  • Kaylee July 30, 2012 at 1:21 am

    I am so impressed with how perfectly shaped you managed to get them : )

    Thanks so much for linking up at Mealtime Monday! Can’t wait to see what you link up tonight!

    Kaylee
    http://www.couponingncooking.com

    Reply
    • Amber November 2, 2012 at 3:47 pm

      Thanks. It’s all about the smack down! :-) Nice way to get your aggression out. Smack the granola into a rectangle. He he. Have a great weekend.

      Reply
  • Miz Helen August 19, 2012 at 10:12 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber November 2, 2012 at 3:46 pm

      Thanks Miz Helen!

      Reply
  • Heather November 2, 2012 at 8:05 am

    I’ve been trying to find a healthy alternative to cereal for my husband, so I’m extremely thankful I found this recipe! I made them tonight and they are delicious, like you said, crumbled in milk as a cereal. Thank you so much!!

    Reply
    • Amber November 2, 2012 at 3:48 pm

      Thanks so much for your feedback, Heather. I’m so glad you enjoyed them. I love this recipe as a cereal too. Very tasty. Have a lovely weekend.

      Be Well,
      –Amber

      Reply
  • Anonymous December 14, 2012 at 7:45 pm

    Oh my goodness these are sooooo delicious!! I used peanut butter instead of almond butter (not the healthy choice I know), Agave Nectar instead of Honey and threw a few raisins through instead of cranberries. I also added a little coconut because I love it in everything!! My husband is a chef, so I feel a great amount of pressure when doing anything in the kitchen, but he was blown away at how good these taste. Vegan and Grain free?? Almost too good to be true!!

    Reply
    • Amber January 31, 2013 at 5:15 am

      Thank you for your great feedback! I can imagine how yummy these were for you! I love your subs. I am sure the peanut butter was yummy in there, and yes, coconut is always a great addition. Thanks for stopping by to let me know how they turned out for you. It’s nice for other readers to have sub options too.

      Be Well,
      –Amber

      Reply
  • Anonymous May 9, 2013 at 1:06 pm

    Hi Amber, I’ve searched for hours to find a non cereal granola bar recipe, and these look lovely. I’d like to reduce the sugar content by using a sugar free honey or syrup. I’ve only been able to find a sugar free syrup in the UK – would this work instead of the honey? Or, could I use extra nut butter instead? Is the honey for binding the ingredients or for sweetness?
    Many thanks for your help and this fab recipe!

    Reply

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