Category Archives: grain free

Wednesday, April 10, 2013

3-Ingredient Grain Free Banana Pancakes

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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.  

 
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3-Ingredient Grain Free Banana Pancakes
 
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The recipe is Paleo, SCD, and GAPS friendly.
Author:
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)
Instructions
  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.

Smaller scoops are easier to manage (about 2 heaping tablespoons of batter each)

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A drizzle of honey tops these puppies off perfectly
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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, GAPS, grain free, nut 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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Friday, July 13, 2012

Breaded Jalapeno Poppers Stuffed with "Cheese" and Bacon (dairy free, gluten free, grain free)

In college I ate A LOT of jalapeno poppers.  They were my favorite finger food.  Scott and I would buy those deliciously unhealthy frozen ones filled with cream cheese and deep fried in lard.  But oh man did they taste awesome with a tall glass of Guinness.  I haven’t thought much about poppers in years, but a few weeks ago I decided my cashew “cheese” would taste fab stuffed in a pepper – and why not throw some bacon in there too.  Or keep them vegan, both ways are fun.  This “cheese” spread is outrageous.  It makes a great spread on gf toast, stuffed in celery, and I’ve used it as a “cheese” in grilled turkey and cheese sammies for the kids.   If anything, just try the filling.  But I think you’ll really like these tasty popper alternatives to the gut-busting traditional version.  These would make fantastic appetizers for your next allergy-friendly shindig!  Serve with a cold glass of gluten free beer.
Ingredients:
-15 to 30 jalapeno peppers – quantity really depends on the size of the pepper, so you be the judge.  Twenty medium sized peppers should do ya. 
-1 cup cashews soaked for at least 4 hours (I soak mine for 8)
-1/4 cup + 1 tablespoon filtered water   
-2 tablespoons lemon juice
-1/4 teaspoon garlic granules, onion granules, salt, and Italian Seasoning (the Italian Seasoning is optional but I love these herbs and think they taste great with the cashews).  
-4 to 5 strips of bacon (1/3 cup)

How To:
Preheat oven to 375 
1.  With careful, patient hands, hollow out the jalapenos.  I place all the jalapenos in a large bowl of water.  Wash, keep them in the water, and hollow out each one.  I rinse each one off after I hollow to remove any remaining seeds. 
2.  Cook bacon and set aside. 
3.  In a food processor, add drained cashews, water, lemon juice, and spices.  Blend until well incorporated.   Chop up the bacon into little pieces and the add to the food processor.  Blend until well incorporated. 
4.  With a pastry bag (with no tip) pipe in cheese bacon.  
5.  Do not fill completely, as the cashews cheese expands quite a bit when it’s baked.  I leave a little room on the end.  
6.  Mix together breading (almond flour, salt and garlic grans).  Beat the eggs in a separate bowl.
7.  Dip each pepper in the egg, then roll round in the breading.  You can do this twice for extra thick breading.  Be sure to coat and bread the opening of the pepper.  This will help the cheese stay in place.  
8.  Line a baking dish with parchment paper and place each breaded pepper on the paper (say that 5 times fast)!
9.  Bake for 30 to 40 minutes, or until the breading is slightly browned.  
10.  Serving size will depend on the size of the pepper.   I’ve made one batch with 20 (big ones) another batch had 30 (smaller ones).  

The Breading Ingredients:
Mix together: 1 cup almond flour, 3/4 teaspoon salt and garlic granules.  Add more as needed  
-2 eggs
Notes:
*The breading is not essential, but makes them taste more like their traditional cousins.  The most time consuming part of this recipe is hollowing out the peppers, the remainder is pretty simple.  Just please be careful with the peppers.  And don’t touch your face under any circumstances.  Bad news.  

Awesome bacon, but not SCD friendly I’m afraid 

This bacon “cheese” is ridiculous.  Love it! 
Here are some breaded bacon stuffed mixed with naked vegan stuffed ready for the oven (the first time I made these I didn’t line the baking dish, I recommend this step).
Just out of the oven (the middle popper was double breaded) 
See how the “cheese” pushes out.  This is fine, still tastes great, but if you egg and bread over the opening, it helps to hold the stuffing in place (and don’t over stuff). 
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Scratch Cookin’ Tuesdays, Keep It Real Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Friday Foodie Fix
Posted by Amber at 4:29 am

Labels: appetizer, dairy free, gluten free, grain free.

15 Comments

  • Angela @ HomeCookedHealthy July 13, 2012 at 4:09 pm

    What a GREAT idea for these. I do a similar cheese that we slather on EVERYTHING. We’ve come to like it better than regular cheeses. Love that it’s made from cashews so it lasts so much longer in the fridge. Thanks for sharing this great idea. Can’t wait to use it for the next party.

    Reply
    • Amber July 13, 2012 at 7:18 pm

      Well, hello to another cashew cheese lover! It’s the BEST, no. For me, it’s such a treat. I LOVED cream cheese and haven’t had it in years, so this is such a great sub. And it really does taste like cheese to me. Let me know how they turn out for you.

      Reply
  • Jen July 13, 2012 at 4:22 pm

    Oh my! These look AWESOME! So making these. Thanks for sharing!

    Reply
    • Amber July 13, 2012 at 7:16 pm

      Thanks Jen.

      Reply
  • gfe--gluten free easily July 13, 2012 at 6:35 pm

    These look amazing, Amber! Will be sharing! 🙂

    xo,
    Shirley

    Reply
    • Amber July 13, 2012 at 7:16 pm

      Thanks sweet Shirley. 🙂

      Reply
  • Lauren @ Empowered Sustenance July 13, 2012 at 6:44 pm

    Wow–these look delicious! And they look like they got so crispy in the oven! You mentioned that this bacon is SCD illegal–do you have a favorite brand of SCD safe bacon? Where do you find it? Thanks so much for a fantastic recipe!

    Reply
  • Amber July 13, 2012 at 7:15 pm

    Hi There Lauren,

    Thanks for your sweet message. Unfortunately, the bacon is not SCD legal. I’ve yet to find legal bacon. But if I come across any, I’ll be sure to share it over here in the comments.

    Thanks and have a great rest of your Friday. 🙂

    Reply
  • Tessa Domestic Diva July 13, 2012 at 8:09 pm

    Oh wow Amber, I will have to try these…and grain free too!! I wish you lived nearer so I could eat YOUR efforts and not have to do it myself!!

    Reply
    • Amber July 20, 2012 at 1:05 am

      Thanks, Tessa!! Me too. 🙂

      Reply
  • Minnie@thelady8home July 14, 2012 at 3:40 am

    Amber, that’s such a brilliant recipe! These are just calling my name. Yummmmmmmm!!! I HAVE to bookmark it.

    Reply
    • Amber July 20, 2012 at 1:05 am

      You’re sweet Minnie. Thanks so much. They are quite yummy.

      Reply
  • Laura July 14, 2012 at 3:48 am

    These would be such a hit at a party or potluck! Your cashew cheese sounds awesome friend and combined with bacon-heck yes! These poppers are a must try soon 🙂

    Reply
    • Amber July 20, 2012 at 1:06 am

      That’s what I’m thinking, Laura. Perfect for a party.

      Reply
  • Nicole@Show Off Friday July 16, 2012 at 5:29 pm

    Those look so yummy! Thanks for adding so many wonderful things to Show Off Friday!

    Reply

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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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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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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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Friday, May 18, 2012

Chocolate Caramel Chews (vegan, grain free, low glycemic)

Here’s another chocolate recipe, inspired by Ricki.  I’m no chocolate making expert – this is all new to me.  But can I tell you, I’m having a BLAST experimenting.  I’m sure this recipe, like all things, will evolve over time.  This latest creation is chocolate stuffed full of ooey gooey caramel.  Reminds me of a Caramello (anyone remember those)?  I just can’t eat traditionally made caramel (my stomach hurts just looking at those ingredients).  But I can tell you in all honesty, this is a very, very tasty alternative.  And I feel really good about the ingredients.  I just know Scott is going to go crazy over these when he gets home.  Can you tell I love surprising my husband with chocolate.  I’m working on a few other homemade chocolate recipes: ginger chocolates and bacon chocolates (yes, bacon- I know, crazy, but I hear it’s all the rage). I hope you enjoy these in the meantime.  And you can visit here for my chocolate covered strawberries (sweetened with stevia). 

Ingredients
Chocolate
-2 ounces cocoa butter, shaved 
-1/4 cup cashew butter *
-3 tablespoons raw cacao powder 
-1 to 2 tablespoons raw agave (more or less to your sweetness taste, I went with 2)
-1/2 teaspoon vanilla 
-Pinch of salt 

Caramel
-3 tablespoons yacon syrup
-2 tablespoons coconut sugar
-1/2 teaspoon vanilla
-Pinch of salt


How To:

1.  In a small non-stick pan add chocolate ingredients and melt – taking care to not burn.  I recommend stirring the entire time.  Remove from heat once in a while, continue stirring.  Stir to break down the cashew butter.  When the mixture looks smooth with no cashew butter chunks, transfer to 1 cup glass Pyrex (with pour spout).
2.  Fill each miniature silicone baking cup 1/3 of the way with chocolate. 
3.  Place in fridge or freezer to set up.  (The chocolate will only take a few minutes to set up in the freezer).
4.  While the chocolate is setting up, make the caramel.  In a small non-stick pan, add the caramel ingredients.  Heat ingredients on med/low, and stir the entire time.  You want to heat this slowly and dissolve the coconut sugar.  Remove from heat when the mixture starts to thicken and stir rapidly, then transfer to a small bowl.  
5.  Remove chocolate from fridge for freezer.  They should be completely solid.
6.  Add an equal amount of caramel to each cup, filling to the halfway mark.  I use a slightly oiled spoon to get the caramel out of the bowl.  It will thicken and get very sticky as it cools.  So work quickly.  After you’ve filled each cup, the caramel should be firm inside the cups from the cold chocolate.
7.  At this point, simply fill the cups with the remaining chocolate and place back in the fridge or freezer.  I utilize the freezer.

Notes:
*Because these are made with agave instead of stevia, they melt much quicker at room temperature (and from fingers).  They are best out at room temp for no more than 10 minutes.  It goes without saying, it’s best to store these in the fridge.  The caramel stays ooey and gooey in there too!
*To make cashew butter, add 1 – 2 cups raw cashews to food processor.  Turn on and blend until creamy.  It will get creamy right after the ball of nut butter forms.

*
Melting the chocolate: 
Caramel Sauce: 
Middle layer of caramel:
Sliced open: 
 The caramel stays nice and chewy in the fridge!  
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays), Fat Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays,  Real Food Wednesdays, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Potluck Party Friday, Super Food Sundays, Sugar Free Sundays, Allergy-Friendly Fridays  
Posted by Amber at 1:45 am

Labels: allergy-friendly, cane sugar free, dairy free, dessert, grain free, low glycemic, vegan.

11 Comments

  • The Cyclist's Wife May 18, 2012 at 5:59 am

    Feel free to send some of those to the office!! They look delish!

    Reply
  • Vicky May 18, 2012 at 7:28 am

    Yum!

    Reply
  • Kate @ The Cheeky Bite May 18, 2012 at 6:51 pm

    Yum! I’ve been wondering how on earth to make a dairy-free caramel, and now I know – can’t wait to try this. (Also been looking for recipes that use yacon in some form, so thanks!)

    Reply
  • Tessa Domestic Diva May 18, 2012 at 6:58 pm

    so much fun! I have yet to get some yacon syrup….I am off to order some right now!

    Reply
  • Jenilyn -Holistic Fertility Coach May 18, 2012 at 7:24 pm

    Oh my, these look delicious. My favorite candy’s are reese’s peanut butter cups, I always love a healthier way to make my favorite things. I’ll pin it and try it out.

    Reply
  • Adrienne @ Whole New Mom May 19, 2012 at 3:08 am

    Yum!!! Can’t wait to try. I am going to try maybe w/ yacon…I wonder about vegetable glycerine…….Yacon is sooooo expensive!

    Reply
    • Amber May 19, 2012 at 5:18 am

      Hi Adrienne,

      Oh, you’ll love them. You don’t have to use yacon. I like it bc it’s grain free and super thick. You could also use brown rice syrup, even maple syrup would work, you would just have to cook it down a bit and perhaps omit the coconut sugar? I don’t know about vegetable glycerine. I’ve never used it in cooking. I agree that yacon is expensive, but I’ve had my jar for months…it lasts a long time, as I only use it a little in ginger cookies and for thick caramel sauces. I try to save in other ways to make room for these more pricey food items. 🙂 Let me know about your changes and how it turns out.

      Reply
  • Recipes We Love May 19, 2012 at 11:50 am

    Those look good!!!

    Reply
  • gfe--gluten free easily May 19, 2012 at 9:50 pm

    Oh my goodness, how divine, Amber! I have yacon syrup and everything else excep cocoa butter. Boo. Will make in the future though. 😉

    xo,
    Shirley

    Reply
  • Laura May 21, 2012 at 3:43 am

    I just finished dinner and now I want to eat these!!! Wow, I need to get some yacon syrup as well. These chews look amazing Amber!

    Reply
  • Anonymous September 3, 2012 at 4:42 pm

    These look so good. Normally stuff like this requires too much effort for my busy and exhausting day but I think I’ll try these out.

    Reply

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