Category Archives: nut free

Saturday, March 22, 2014

I love You Cinnamon Apple Muffins

I-Love-You-Cinnamon-Apple-Muffins-Single-The-Tasty-Alternative

I call these “I Love You Cinnamon Apple Muffins” because I make them especially for my children (Daddy gets a few too of course).  My kids LOVE these muffins—and they love to make them with me (it’s just a big ole’ love-fest).  I’ve included a few pictures of my son, Ethan, helping me one morning before preschool.  These muffins are moist, yet fluffy and have such a nice cinnamon apple flavor.  They make excellent snacks or can be part of a healthy breakfast.  I hope your family enjoys these muffins as much as we do.  Join me over at Gluten Free Easily for my gluten free Cinnamon Apple Muffin Recipe (gluten free, dairy free, cane-sugar free, nut free). I shared these muffins last month on March Muffin Madness over at my friend Shirley’s Blog, Gluten Free Easily.  You can check out the guest post here.  

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Posted by Amber at 4:03 am

Labels: breakfast, dessert, muffins, nut free, Uncategorized.

4 Comments

  • Vicky March 23, 2014 at 3:06 pm

    Hi Amber

    Your site looks wonderful!!!! SO fresh. I had to visit to see if it was up and running. These muffins are so adorable!

    Vicky xoxo

    Reply
    • Amber Husten March 24, 2014 at 3:41 pm

      Hi Vicky,

      Tanks for your nice comment! Great to hear from you. The site hasn’t officially launched, but I wanted to follow through on my commitment with Shirley for March Muffin Madness. I hope to have the site all up and running this week – still a few kinks to work out.

      Hugs,
      –Amber

      Reply
  • Shirley @ gfe & All Gluten-Free Desserts March 25, 2014 at 11:03 am

    Love your new site, Amber! It looks so clean, spacious, and bright! 🙂 Thanks so much for the pointer post and for sharing these absolutely adorable muffins!

    xo,
    Shirley

    Reply
  • [email protected] March 28, 2014 at 7:44 pm

    it’s up and running!! yay! I love the look, and agree it looks very clean and fresh! hope you are well my friend, looking fwd to having you back!

    Reply

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Monday, February 3, 2014

Gluten Free Chocolate Chip Cookies (dairy free, cane-sugar free, nut free)

This chocolate chip cookie is a grand baking success for me!  Woot-woot.  I’ve been trying to capture that traditional chocolate chip cookie flavor in tasty alternative form for years.  Finally, last week, I did it.  If you’re gluten free, or new to gluten free, this is must recipe in your repertoire.  
Enjoy my friends, enjoy!
Posted by Amber at 7:16 pm

Labels: allergy-friendly, chocolate, cookies, dessert, nut free, snacks.

8 Comments

  • gfe--gluten free easily February 3, 2014 at 7:59 pm

    They look phenomenal, Amber!!! Love “in tasty alternative form”! 🙂 Will look forward to sharing them on All Gluten-Free Desserts soon. 😉

    Thank you, my dear! xoxo,
    Shirley

    Reply
  • Megan Ancheta February 3, 2014 at 8:06 pm

    These look perfect, Amber!! Absolutely perfect! And now I want chocolate chip cookies too (to dip in my coffee). LOL!
    xoxo
    M

    Reply
  • Vicky February 4, 2014 at 7:15 pm

    Gosh they look wonderful – wish I could come round to yours for a few – though I expect they are long gone by now!

    Wonderful recipe!

    Reply
  • Cassidy Stauffer February 4, 2014 at 7:24 pm

    These look delicious and your pictures are beautiful! I know a lot of people will like that they are nut free!

    Hugs,
    Cassidy

    Reply
  • Tessa Domestic Diva February 4, 2014 at 8:54 pm

    I love me some chocolate chip cookies baby! Looks like a yummy combo…palm shortening is great!

    Reply
  • Anonymous February 5, 2014 at 11:27 pm

    I made a double batch of these for my family last night. They were great! Thank you for the recipe! I didn’t make any substitutions, followed exactly although next time I may sub arrowroot starch for the tapioca because I usually have more of that in my pantry. Do you bake them at 350? That’s what temp I baked them. I’ve enjoyed many of your recipes. Thanks again. Melanie

    Reply
    • Amber February 6, 2014 at 6:02 pm

      Thank you so much for your kind comment! I’m so glad you enjoyed the cookies. And I forgot to put the oven temp – thanks for the reminder. I’ve baked on both 350 and 375. However, I suggested 375 in the post. And yes, arrowroot is a great sub for tapioca. Great suggestions. Thanks again and have a great day.

      Reply
  • Eating Healthy February 9, 2014 at 7:08 pm

    Thanks for sharing this recipe, chocolate chip cookies are my favorite (the gluten free version is even better) and dipping cookies in the milk to me is irresistible. I also read your alternative milk recipes, they look simple. Definitely will try cookies and alternative milk next week!

    Reply

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Thursday, November 28, 2013

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

I adore am obsessed with pumpkin pie! I can easily eat it for breakfast, lunch, or dinner.  My recipe uses sugar (from dates and honey), so you can feel good about eating it at any time of the day. I’ve been making this pumpkin pie recipe for a few years now and I think it’s quite delicious.  My family loves it too.  It’s a tasty alternative to traditional pumpkin pie, but trust me, you won’t miss that condensed milk and all that cane-sugar. My favorite squash to use for pumpkin pie is the kabocha squash.  Kabocha is a hearty squash with a thick creamy meat and is VERY sweet (and take a sniff of the raw flesh next time you buy one…it smells JUST like a cucumber…I kid you not).  Kabocha creates such a substantial pie filling.  Give it a try if you can – they are found next to the other squash.  Wishing everyone a very happy Thanksgiving – see ya in December.
Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)
 
Print
Author:
Ingredients
  • 1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
  • cream from 1 can of full fat coconut milk
  • ¼ cup honey
  • 2 eggs
  • 7 large soft Medjool dates (optional)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 extra egg for crust (this is an optional step)
Instructions
  1. Soak dates in warm water for at least 2 hours before making this recipe.
  2. Preheat oven to 400 degrees
  3. To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
  4. Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
  5. Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
  6. Remove pie from baking sheet and allow to cool on a cooling rack.
Notes
-If you don't want to make fresh baked squash, this is a great organic brand and can be found at any store.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.
 .
Vanilla Bean Coconut Whipped Cream Topping
 
Print
Author:
Ingredients
  • Cream from 1 can of full fat coconut milk
  • ½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
  • 3 tablespoons honey
  • 1 teaspoon vanilla, maple syrup,or coconut nectar.
  • 1 vanilla bean cut in half and scraped out
Instructions
  1. In a blender (high speed preferably) add all the above ingredients and blend until smooth.
  2. Transfer to a bowl and refrigerate for 2 to 4 hours.
  3. Mix well before serving.
Notes
To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening. Open the can and scoop out all the coconut cream. Do not add in the water found at the bottom of the can.
 
 
Pie Crust Options:
1.  Paleo Pie Crust 
2.  Coconut Flour Pie Crust 
3.  Gluten Free Whole Grain Pie Crust 
4.  Gluten Free Vegan Pie Crust (this is the pie crust pictured in this post)   
{affiliate links in post}
This recipe was shared on the following link parties:  Allergy-Free Wednesdays, 
Posted by Amber at 5:12 am

Labels: dessert, fall cuisine, GAPS, nut free, Paleo, SCD, Thanksgiving.

6 Comments

  • gfe--gluten free easily November 29, 2013 at 1:30 am

    Hey Amber–Happy Thanksgiving, dear! 🙂 This pie looks fantastic! My favorite “pumpkin” pies are always made with squash. Cushaw is my favorite, but kabocha is great, too. 😉

    xoxo,
    Shirley

    Reply
    • Amber November 9, 2015 at 10:05 am

      Thanks Shirley! I also love Cushaw. 🙂

      Reply
  • Cassidy Stauffer December 4, 2013 at 2:06 pm

    Hi Amber! What a yummy looking pie! I really should try your recipe with squash, I bet it’s so much better than a can of Libby’s like I normally use! I’m pinning it, and next time I make a pumpkin pie, I’m definitely using this recipe 🙂

    Hugs,
    Cassidy

    Reply
    • Amber November 9, 2015 at 10:06 am

      Thanks Cassidy. Let me know if you give it a try and what you think. I heard that it’s difficult to tell the difference, but I have always enjoyed fresh made squash in my pumpkin pie. 🙂

      Reply
  • Rachael November 25, 2015 at 4:50 pm

    I just made this for my mom and myself (we can’t have dairy and stay away from refined sugar as much as possible) for Thanksgiving tomorrow. Looks and smells great! In the directions I didn’t catch to use just the cream of the canned coconut milk, so I added the whole thing. I wasn’t going to add the dates but after my goof and seeing that it helped to thicken it, I decided to try adding it and see if it helped. After all the ingredients were added it was thicker that the regular pumpkin pie I was making for the rest of the family, so was hopeful. It came out puffier that the other one! 🙂 We will see how it truly came out tomorrow!

    Reply
    • Amber November 27, 2015 at 5:21 pm

      Oh no! Only add the coconut cream from the can of coconut milk. If it’s not solid, then you have to let the can rest for at least 24 hours, then open it carefully, and quickly pour in the first 1/3 of the can (plus a little). You will see as you are pouring that the white turns to water. Stop when you get to that part. Next time just add the coconut cream and it will be so delicious. I am eating a piece right now leftover from Thanksgiving – ha ha. It’s my favorite!!! I love this pie so much. Good luck and try making it again with just the coconut cream. Good luck!! 🙂

      Reply

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Thursday, October 24, 2013

Pumpkin, Banana, Cranberry Muffins (gluten free, dairy free, cane-sugar free, nut free)

I’ve been thoroughly enjoying all this baking.  My house always smells awesome.  No longer relying on store bought baked goods, we always have a muffin recipe on the ready for breakfast, snack, dessert…anytime.  I’ve been learning a lot about gluten free, dairy free, cane-sugar free baking along the way.  I’ve limited myself to just a few gluten free flours to make things easy (brown rice, millet, and sorghum) and using only tapioca for the starch.  I have learned that psylum husk is a good sub for xanthan gum, and that coconut milk and applesauce keep egg-based baked good nice and moist.  There are so many gluten free flours to explore.  This is the fun of it – if think about it, compared to gluten baking, there are so many MORE possibilities with gluten free.  I have one more muffin recipe to share (chocolate of course), then I will start my vegan baking adventure.  Lastly, I will spend some time with grain-free, egg baking, then grain-free vegan baking.  
I hope you enjoy this fall inspired muffin recipe.  
Pumpkin, Banana, Cranberry Muffins


Ingredients:

wet
-2 eggs room temperature 
-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil 
-1/4 cup applesauce 
-3 tablespoons full fat coconut milk 
-1 teaspoon vanilla
-10 drops stevia

dry
-100 grams sorghum flour (3/4 cup + 2 tablespoons) 
-100 grams brown rice flour (3/4 cup) 
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries

How To:

Preheat oven to 350 degrees 
1. In a medium bowl, mix together all the dry ingredients (except the cranberries).  
2. Next, in a large bowl, add in the eggs, banana, pumpkin, coconut sugar, coconut oil, coconut milk, applesauce, vanilla, and stevia.  Beat on medium with a hand mixer for 30 seconds.  
3.  Add in the dry ingredients.  Mix gently to incorporate then beat on medium with hand mixer for 15 seconds.  Hand mix in the cranberries.
4.  Fill batter to near the top of the muffin cups, add little pumpkin seeds for garnish.    
5.  Bake for 16 minutes.  
6.  Remove muffins from tin and cool on rack.  
Makes 12 muffins

Notes:
*For wet ingredients use a 1 cup glass Pyrex for measuring. 
*For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*I use these large baking muffin cups.

 Ethan just LOVES to help mommy bake!! 
*
And lastly on my list here to share before I move on to vegan baking are these chocolate cupcakes…
Here is a recap of my gluten free/dairy free/cane-sugar free recipes: 

___________________________________
Shared on: Whole Food Fridays, Lunchbox Love, My Meatless Mondays, Fat Tuesdays, Slightly Indulgent Tuesdays 
Posted by Amber at 1:05 am

Labels: breakfast, fall cuisine, muffins, nut free, snacks.

5 Comments

  • Vicky October 24, 2013 at 7:14 pm

    Wow! What gorgeous looking muffins and those photos of your little helper are delightful!

    Reply
  • Laura October 26, 2013 at 4:27 am

    These muffins look incredible Amber and such perfect flavors! And Ethan is absolutely adorable!

    Reply
  • Megan Ancheta October 28, 2013 at 7:38 am

    Amber,
    These babies look amazing!! And I love how you placed the sunflower seeds on top as a decoration– so creative!
    xoxo,
    Meg

    Reply
  • Gabby @ the veggie nook November 3, 2013 at 7:56 pm

    Ohhh love the psyllium husk tip! Is that powdered psyllium husk or just ground?

    I love the flavour combination! So seasonal and so perfect for breakfast!

    Reply
  • Dee February 5, 2014 at 8:50 pm

    These are wonderful! I made them last night and used some “coconut oil chocolate peanut butter frosting” on them. Hubby loved them!! These are the first cupcakes I have made since going gluten free/refined sugar and I LOVE these. Can’t tell any difference.

    Reply

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Saturday, September 14, 2013

Melt In Your Mouth Carob Sunbutter Fudge – and pictures of gorgeous sunflower fields

This carob fudge came about when I was experimenting with my nut-free nutella.  One batch became very fudge-like after a few hours in the fridge.  I shared a little teaser about this recipe on Facebook last week.  I don’t know about you, but I don’t do a lot of chocolate for my kiddos.  It’s highly stimulating.  For us, chocolate is really a once in a while treat.  But carob…carob we eat often.  And I like that I can give a “chocolate” treat after dinner for dessert.  This recipe really does melt in your mouth and actually tastes (I kid you not) like chocolate.  Give it a try and let me know what you think.

  Melt In Your Mouth Carob Sunbutter Fudge 

Ingredients: 
-1/2 cup room temp homemade sunflower seed butter
-1/4 melted cup coconut oil
-1 teaspoon vanilla extract
-2 tablespoons honey (vegans use grade B maple syrup)
-5 drops stevia
-3 tablespoons raw carob poweder  
-Pinch of salt 

How To:
1.  To a food processor add the sunflower seed butter, coconut oil, vanilla extract, honey, stevia and blend until smooth.  Add in the carob and blend until well incorporated.  
2.  Set some wax paper into an 8×8 Pytex dish and spoon the mixture in.  Don’t spread it around to all sides too thin, just give it little smooth over.  Refrigerate for at least 2 hours.
3.  Cut into pieces and enjoy.  Store in fridge.  

I freaking LOVE sunflowers.  Love, love, LOVE them.  I love them so much, I had one tattooed on my back!  Sunflowers are my happy place.  They are my go-to calming visual.  I wanted to share these gorgeous pictures with you.  I took them back in June (on Father’s Day actually) after a trip from those there hills you see in the background (went for a hike with the kiddos).  We are surrounded by sunflower fields here in Davis.  This field pictured below is like two miles from my house.  If you’re not familiar with whereabouts we are located, we are roughly 15 minutes west of Sacramento (the capital of California), and about an hour away from San Francisco.  Even though we are only 15 minutes from Sacramento, we are quite isolated here in Davis and surrounded by agriculture.  It’s sorta nice.  Like best of both worlds.  When I want to meet up with my girlfriends for some city action, they are just a few minutes away.  Anyway, very rural here in our smallish town.  It may be rural, but proudly liberal/progressive (thankfully), and houses one of the finest Universities in the State (UC Davis).  And might I add, we are surrounded by some of the best organic farms around.  Damn, I am such a Northern California snob,  My husband and I worked so, SO very hard to land here in this wonderful town, so yes, I am proud.  And I could not be happier with all these comforting, warm and lovely sunflower fields embracing me every summer.  
Swoon.  
Shared on:  Allergy Free Wednesdays, Wellness Weekend, Allergy Free Alaska, Healthy Vegan Fridays, 
Posted by Amber at 4:42 am

Labels: allergy-friendly, dessert, nut free, snacks.

14 Comments

  • Lauren September 14, 2013 at 3:27 pm

    Looks delicious Amber! I agree on the carob. My girls often want a chocolate milkshake, so I’ll blend hemp milk, avocado, honey, and carob, and they love it! I hope you have a happy weekend girl!

    Reply
  • Emily @ Recipes to Nourish September 14, 2013 at 6:38 pm

    Your pictures are stunning! SO beautiful! I love all the Davis sunflowers, I don’t get to see them as often as you do though. One of these days we have to meet. We’re in Davis about every other month for our midwives potlucks.

    The fudge sounds so yummy too.

    Reply
  • Phoenix Helix September 14, 2013 at 7:17 pm

    Thanks for sharing your happy place. Such gorgeous photos! I spent a year in Auburn, CA, and we would often drive your way to go to the Palms Playhouse in Winters. Singing/songwriting is my husband’s happy place. 🙂

    Reply
  • gfe--gluten free easily September 14, 2013 at 7:48 pm

    Amber, I am so thrilled that you have a close-up photo of the sunflowers that shows two honeybees! I just LOVE that! I’m like you about sunflowers. They bring such instant joy! 🙂

    And this fudge looks absolutely amazing! I love that in getting to your success to raw Nutella, you discovered this creation. That is often the best part about recipe creation, isn’t it? The unexpected discoveries along the way. 😉

    xo,
    Shirley

    Reply
  • Anonymous September 14, 2013 at 7:50 pm

    This looks delish… I’m w/you about sunflowers…thanks for the beautiful images.

    Reply
  • Laura September 16, 2013 at 4:17 pm

    Thank you Amber. I needed some happy news this week and your gorgeous sunflowers cheered me right up 🙂 And carob fudge…oh YES! Perfect for my kids and me!

    Reply
  • Vicky September 17, 2013 at 8:48 am

    Hi! It sounds like you live in a very beautiful part of the world Amber! Wonderful photos of sunflowers – I’m a little jealous – the most we ever see in our part of the world is the odd one planted in a pot!

    What a gorgeous and healthy recipe! I’m just about to pin it for later xo

    Reply
  • Anonymous September 17, 2013 at 9:48 pm

    hi could i use Onc Again brand sunflower butter, and cocoa powder in this recipe? thanks

    Reply
    • Amber September 17, 2013 at 10:25 pm

      Yes. Just note that using cocoa powder will yield a much stronger and more bitter flavor, so increase the sweetener. I’ve also made it with cocoa, but it really needed some extra sweet. That all being said, check your sunflower butter brand to see if they add any sugar. Some brands do add in cane-sugar.

      Reply
  • GlutenFreeHappyTummy September 18, 2013 at 11:45 pm

    i agree, sunflowers are such beautiful flowers. i love how dramatic yet whimsical they are! So question for you Miss Amber, do you eat carob on the SCD? I stay away from chocolate and cacao, but have always wondered if carob is scd legal? you mentioned it is a “sometimes” treat…do you eat it? thanks! have a beautiful evening!

    Reply
  • Megan Ancheta September 19, 2013 at 12:56 am

    Hi Amber,
    I’m playing catch up from preparing for our trip and being out of town. This fudge looks so good! I can tell just by the picture that it’s really creamy and melts in your mouth. I can’t wait to try it!

    I love all of your sunflower pictures! Thank you for sharing them. I planted 2 sunflowers this summer. They are easily over 6 feet tall now, and are SO close to blooming. I really hope at least one of them blooms before the frost hits (it’s been pretty chilly here – in the 50’s during the day). Last year I planted a sunflower and it froze before I got a bloom. 🙁 Keep your fingers crossed for me that this year will be different!

    Off to pin and share this fab recipe on FB!
    Hugs and love!
    Megan

    Reply
  • Anonymous September 19, 2013 at 2:18 am

    I’m allergic to coconut. Can I replace it with something else?

    Reply
  • Ricki September 19, 2013 at 2:38 am

    Looks great, Amber! Gotta give this one a try. 🙂

    Reply
  • Heather @Gluten-Free Cat September 20, 2013 at 9:51 pm

    What breathtaking pictures! There’s just something about sunflowers that are magical. They are one of a kind and spread so much joy with their bright, happy faces. Thanks for sharing those photos.

    And thanks for sharing your delicious fudge at Raw Foods Thursdays! I’m going to try to make them this weekend. 🙂

    Reply

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Saturday, August 24, 2013

Homemade NUT-Free Nutella

 
The Nutella you’ll find in the store is made up of 55% refined sugar.  Yep.  There’s dairy in there too, along with soy and yes a few hazelnuts   I wouldn’t call this a health food…or even a healthy choice for breakfast (or any time of the day).  Okay, let’s put this into perspective…eating Nutella is like eating a milk chocolate bar for, what some would agree, is the most important meal of the day.  Now if that’s your thing, than you go for it, but you know how I feel about cane-sugar, so I say boo to Nutella.  They were actually sued for mislabeling as a “health food.”  Ha ha, I think they considered it healthy because it had a few hazelnuts in there.  I love indulgences as much as the next gal, but I try REALLY hard to make good choices when it comes to food, especially when it comes to my kiddos.  If something can be made at home, I give it a go.  Now Nutella, what is the appeal here really?  It’s the CHOCOLATE! It spreads.  It’s sweet.  It’s different…okay, so it’s clearly appealing.  Agreed.  I mean, it’s chocolate in a jar!  So I’ve created a chocolaty, sweet, spreadable, and nut free version that is quite a tasty alternative.  I actually use carob when I make this, as it’s better for our inflammatory issues.  Whether you use carob or chocolate, it’s fun to mix it up for snack time.  Give it a go and let me know what you think.  
Homemade NUT-Free Nutella 
Ingredients:
-6 large dates
-2 tablespoons melted coconut oil
-1/3 cup homemade sunflower seed butter or this brand is good too.
-3 tablespoons raw cacao powder  or carob powder.
-2 tablespoons honey (vegans use grade B maple syrup, coconut nectar, or yacon syrup)
-2 teaspoons vanilla extract 
-Tiny pinch of salt
How To:
1.  Seed the dates and soak them in water for 2 to 3 hours.
2.  Drain the dates (save the date water for smoothies) and add the dates to a food processor with all the other above ingredients.
3.  Blend until well incorporated.
4.  Store spread in fridge.  Allow it to sit at room temperature for a bit so it softens up.  Makes it easier to spread.
Notes:
*This recipe is also fabulous with carob powder (instead of the cacao)
*Can’t do dates?  Try the same amount of figs or 1 cup of raisins – soak as you would the dates.
Here is a date free version I tried that’s not as creamy, but still delicious and spreadable:
-1/4 cup coconut oil, liquid state
-1/2 cup homemade sunflower seed butter or cashew butter
-3 tablespoons raw cacao
-2 tablespoons honey (vegans use grade B maple syrup, coconut nectar, or yacon syrup)
-2 teaspoons vanilla extract
-Tiny pinch of salt
(Blend everything in a food processor)
Here is a picture of this date-free version at room temp.
It gets really firm in the fridge – sort of tastes like fudge!
*
Shared on: My Meatless Monday, Fat Tuesdays, Slightly Indulgent Tuesdays. Allergy-Free Wednesdays, Wellness Weekend, 
Posted by Amber at 3:53 am

Labels: allergy-friendly, dessert, dips and spreads, nut free, Paleo, snacks.

21 Comments

  • Laura August 24, 2013 at 7:14 pm

    I am sooo going to make this for my French husband…The Ultimate Nutella Lover!! I can’t wait to try this tomorrow for the whole family-perfect idea before school starts next week. Sharing this 🙂

    Reply
    • Amber August 27, 2013 at 11:45 pm

      Thanks Laura. I am curious about your husband’s verdict. He would probably like good-ole homemade Nutella (with hazelnuts). That’s also so super easy. My tummy just can’t do nuts these days. Seeds are much easier to digest. 🙂

      Reply
  • Cassidy Stauffer August 24, 2013 at 9:28 pm

    Thank you so much for this!!! I totally agree with you about Nutella being full of junk ingredients. I can’t wait to try this and I love that it looks simple to make 🙂

    XO,
    Cassidy

    Reply
    • Amber August 27, 2013 at 11:46 pm

      Thanks, Cassidy. I hope you enjoy it.

      Reply
  • christine August 24, 2013 at 9:57 pm

    must try this – putting the dates in to soak right now – choccy spread for breakfast tomorrow (Sunday)

    Reply
    • Amber August 27, 2013 at 11:46 pm

      Woot! Hope it was great for you. 🙂

      Reply
  • Beyond The Peel August 25, 2013 at 2:34 pm

    That’s great! I freakin’ love that. It’s so surprising to me what people will eat because something says healthy on it or it’s marketed that way. They never read the label! Just goes to show you can have something yummy and a little naughty without having to over load the body with nasty processed ingredients.

    Reply
    • Amber August 27, 2013 at 11:50 pm

      Hi France,

      I know, right! It’s sad that companies *trick* us like that. Glad to get your stamp of approval on this recipe. 🙂

      Reply
  • christine August 25, 2013 at 8:49 pm

    I enjoyed this on toast for breakfast this morning, quick and easy to make after soaking the dates overnight, the remainder is in a jar in the fridge:) I used cashew nut butter though, as I’m not nut free!

    Reply
    • Amber August 27, 2013 at 11:47 pm

      Love that! I’ve also used cashew butter! So good. Cashew butter is a great alternative to hazelnuts for this spread. So glad you enjoyed it.

      Reply
  • Jen August 26, 2013 at 12:23 pm

    Amber- you amaze me! These photographs are beautiful and now I’m drooling. I’m soaking sunflower seeds as we speak to try for reintroduction and if all goes well, I’d love to try this! The toast in the pic looks so good with it spread on, but I’m thinking it would be great spread on pears or apples….

    This would be a great snack I would feel good about giving to my kids.

    You’ve done it again! Thank you girl!

    XXOO
    Jen

    Reply
    • Amber August 27, 2013 at 11:58 pm

      Oh Jen, I really hope SEEDS don’t give you any trouble. And yes, this is great spread on apples. Like thinly sliced apples as a little sandwich! Good luck and let me know how the seed introduction goes. You’re so sweet…I always love your comments.

      Hugs

      Reply
  • Vicky August 26, 2013 at 11:56 pm

    What can I say – awesome recipe, I feel like climbing into my computer screen to grab one of those little biscuits!

    Another reason for my visit is to nominate you for the Versatile Blogger Award! You certainly deserve it, I love reading your recipes and your green tips and advice Please see my post here for further details.

    http://glutenfreescdandveggie.blogspot.co.uk/2013/08/the-versatile-blogger-award.html

    Hope you have a lovely week!

    Vicky x

    Reply
    • Amber August 27, 2013 at 11:58 pm

      Hi Vicky,

      What an honor, Vicky! Thank you. I’ll head over there and check it out.

      xoxo

      Reply
  • Gabby @ the veggie nook August 27, 2013 at 2:18 am

    I recently did a homemade Nutella too, great minds think alike 😉 I love that yours is nut-free! And uses dates for sweetness. All goodness!

    Reply
    • Amber August 27, 2013 at 11:59 pm

      Indeed, Gabby…indeed. 🙂

      Reply
  • Megan Ancheta August 27, 2013 at 3:34 am

    Hi Amber,
    I’ve never had Nutella, but I’m so looking forward to trying this. I seriously just want to stick my whole head in that bowl. Do you think I could get away with pulling a Winnie the Pooh? 🙂

    I hope you are feeling well! Does the changing of seasons seem to bother you? Every year as summer changes to fall/winter I seem to struggle. Nothing major yet, but I’m definitely more achy than normal.

    I hope you guys are doing well.
    xoxo,
    M

    Reply
    • Amber August 28, 2013 at 12:15 am

      Hi Megan,

      Ha ha! I was eating this with my fingers, like sloping it up. I kept looking around the house and making sure my kids could not see me.

      I’ve made healthy homemade Nutella with hazelnuts before and it’s really yummy. Nuts have been giving me trouble, so I thought a nut-free version would a fun idea. But do try with the hazelnuts too if you get a chance. I’m pretty sure Tessa has a recipe on her site.

      Sorry to hear the winter brings you pain. Have you been doing well lately? I hope you enjoyed your trip and had a great time connecting with friends. The worst season change for me is winter to spring. Allergies always tax my immune system and I usually get a lupus flare in my lungs/heart. I had a flare up in June. Not fun! But I know what to do so it doesn’t get too out of control. I have noticed in the winter the tips of my fingers get numb (and sort of blue) when it just gets cold. But it doesn’t happen all the time. I just actually came off of a Crohn’s flare up (that started two weeks ago). It’s under control now. I was going through some stress and then my hormones changed (I experience symptoms around ovulation and menses), so things are calming down. I haven’t had a CD flare in a while.

      But all is good now. Getting better. Feeling stronger. Kids are happy doing some play dough as I check my email here and make dinner. Can’t complain 🙂

      Have a great week.

      xo,
      –amber

      Reply
    • Kat September 4, 2013 at 5:45 pm

      Amber, the tips of your fingers going blue in the cold might be a condition called Raynards. You should talk to your medical doctors about it. It goes with autoimmune conditions. Good luck.
      Kat

      Reply
  • GlutenFreeHappyTummy August 29, 2013 at 8:30 pm

    oh gosh, amber. 2 words: GAME CHANGER!

    Reply
  • Amber August 29, 2013 at 10:23 pm

    Thanks Caroline! 🙂 You’re so funny.

    Reply

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Friday, July 19, 2013

Raw Strawberry Chocolate Cereal (nut free, grain free, vegan)

Breakfast can be sort of difficult when on a grain free diet (and/or a nut free diet).  Ever try purchasing a cereal that’s grain free, nut free, cane-sugar free, and vegan.  Ha ha.  Good luck.  If one exists is’t probably off-the-charts expensive (or comes in a 4 ounce bag).  Over the years I’ve adopted the motto: If you can’t find it, make it, which has served me well.  I said good-bye to store bought cereals a while ago for several reasons.  But now I have only two reasons: it’s cheaper and healthier to make at home.  That’s really the bottom line.  I hope you give this cereal a try.  You can add just about anything to the base of seed mixture, so get creative.  I also must mention that my kids LOVE this recipe, as well as the apple cinnamon recipe, for breakfast or snack.  They literally squeal when they get up and see this breakfast waiting for them at the table.  Now that’s a great way to start the day! 
Raw Strawberry Chocolate 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 1/2 cups fresh strawberries (small chop)
-1/4 cup + 2 tablespoons raw cacao powder 
-3 tablespoons chia seeds 
-1 teaspoon liquid stevia 
-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 a large bowl, add the wet seed mixture and all the other ingredients and mix well with your hands.  This is the really best way to incorporate all the ingredients. Here is the dehydrator  I use. 4.  I spread the mixture onto these screens (which come with the dehydrator). I do not use these fruit roll sheets. 
Make sure the seed mixture is in a nice thin layer so it dehydrates evenly and thoroughly.  
5.  I set my dehydrator between 110 – 115 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.  
6.  The final mixture will be very stiff and pop out in a sheet.  Break into pieces and store in an air tight container.  This will keep for weeks.  But it never lasts that long.  
Here is what the cereal looks like when finished.  
It’s very crispy and brittle.  
This batch makes a nice amount.   
I store in glass containers in the cupboard.  
*
Interested in another raw cereal?
See HERE for a Raw Apple Cinnamon version

And be sure to enjoy your homemade cereal with homemade nut or seed milk:

____________________________________________
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Raw Foods Thursday, Whole Food Fridays, Wellness Weekend, Allergy-Free Wednesdays,
Posted by Amber at 3:19 pm

Labels: breakfast, nut free, raw, snacks, vegan.

17 Comments

  • gfe--gluten free easily July 19, 2013 at 7:23 pm

    I can only imagine how good this cereal is Amber. I need to get on that dehydrator train soon. 😉

    Happy weekend! xo,
    Shirley

    Reply
    • Amber September 9, 2013 at 6:04 pm

      Thanks Shirley! It’s a favorite for sure!!!

      Reply
  • Laura July 20, 2013 at 5:08 pm

    I am just loving your homemade cereal recipes Amber! I need inspiration in the breakfast area and you are my go to lady-thank you!

    Reply
    • Amber September 9, 2013 at 6:04 pm

      Thanks sweet friend. I just put a batch of cereal in the dehydrator this morning. It’s such a great treat…in addition to a fun breakfast.

      Reply
  • Ellen (Gluten Free Diva) July 21, 2013 at 4:51 am

    Definitely gonna try this one and fast!!! Thanks for sharing!

    Reply
    • Amber September 9, 2013 at 6:05 pm

      Thanks Ellen! I hope you enjoy it. 🙂

      Reply
  • Mrs. Ed July 21, 2013 at 4:50 pm

    I am hosting a blog carnival this month with a grain-free bars theme. I’m hoping you may want to participate: http://mrsedsresearchandrecipes.blogspot.com/2013/07/go-ahead-honey-its-gluten-free-raising.html

    Tracee

    Reply
    • Amber September 9, 2013 at 6:05 pm

      Oh darn, I think I missed the boat. Thanks for the invitation though.

      Reply
  • Gabby @ the veggie nook July 21, 2013 at 5:16 pm

    Wow this looks amazing! I’m definitely going to have to try it!! Especially since strawberries are so delicious right now 🙂

    Reply
    • Amber September 9, 2013 at 6:06 pm

      Thanks Gabby. 🙂

      Reply
  • Megan Ancheta July 22, 2013 at 6:21 pm

    Amber, this sounds incredible! I wish I had a dehydrator with screens, because I definitely would try this. I have an old school/cheap dehydrator right now. One of these days I will get a newer one!

    We are having a wonderful summer here in AK. The temps (for the most part) have been steady in the 70’s-80’s. It’s been amazing. I can’t imagine temps up to 110 though! I would melt – and definitely head to SF! 😉 I’m glad you guys have that option!

    I’m sorry June was a rough month for you. 🙁 But glad to hear July has been good. I’ve been doing okay for the most part. Going completely off of sugar (maple syrup, honey & dates included) and losing some weight has definitely relieved some pressure off of my knees and spine. I’m very thankful for that!

    Sending you lots of love, my friend! I wish we were closer for a play date and coffee/tea.
    Hugs!
    M

    Reply
    • Amber September 9, 2013 at 6:08 pm

      Thanks for your well wishes sweet Megan. Wouldn’t that be fabulous to live closer. I would take you upon that in a heartbeat.

      I am curious to how your sugar-free diet is going. Glad to hear you are getting some relief.

      You’re such an inspiration!!

      xo,
      –Am

      Reply
  • Stacy Makes Cents July 23, 2013 at 9:50 am

    This looks FANTASTIC!!!!!!!!!!!!!! Thank you so much for posting! Visiting from Fat Tuesday. Pinned!

    Reply
    • Amber September 9, 2013 at 6:08 pm

      Thanks Stacy.

      Reply
  • Anonymous August 8, 2013 at 8:19 pm

    Hi, this cereal looks amazing. Would it hold together without the sugar, or does it need it? I prefer to use all stevia for sweetness but sometimes leaving sugar out (coconut/maple/barley malt, etc.) doesn’t work in a recipe. Thanks!

    Reply
    • Amber September 9, 2013 at 6:10 pm

      Sorry this response is so late. I think this recipe would work without the coconut sugar. I would do the following:

      Add in another cup of apples, another teaspoon of ground chia and psyllium husk, 1/4 cup additional apple sauce, and another teaspoon of stevia.

      Let me know how it works for you.

      Thanks,
      -Amber

      Reply
  • Anonymous September 28, 2013 at 2:21 am

    Is there a way to make this without a dehydrator but in the oven?

    Reply
  • Candida Diet, sugar-free, grain-free, gluten-free, vegan raw Nutty-Roons Recipe | Ricki Heller June 8, 2015 at 11:05 am

    […] something interesting there! Some of my favorite recipes are the Chocolate Pumpkin Hemp Smoothie, Raw Strawberry Chocolate Cereal, Kalamata Olive White Bean Dip and the Radicchio Salad with Warm Fennel and […]

    Reply

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Saturday, May 18, 2013

Just Right Coconut Blueberry Muffins (gluten free, dairy free, nut free, cane-sugar free)

You might remember last month I shared my kitchen epiphany regarding baking.  Well, I’ve been having a grand ole’ time here in the kitchen BAKING and loving it, yes, Amber the “I am soooo not a baker” loves to bake.  Why the change of heart?  Well, things are working out.  Things are happening.  Things are not tasting like dirt and cardboard.  Things are delicious.  

YEAH! 

I’m starting off here with basic gluten-free baking (using eggs)…vegan gluten-free baking will be my next conquest.  Last month I shared my banana chocolate chip muffins (that I’ve also made into a banana walnut bread…sharing soon).  I have to tell you, a couple of my friends have made my banana chocolate chips muffins and like them very much.  My friend Jen tells me she makes a double batch every week. How great is that!  I love it when my recipes are enjoyed by others.  So nice.  

Okay, so these muffins (that really taste like cupcakes) were my latest baking adventure.  I played around with the recipe about four times before I found the PERFECT moist factor.  Last night’s batch was the winning batch.  Yeah.  When I took that first bite, I thought, “ahhh, just right.”  These muffins are so moist, I just can’t get enough.  They are moist, yet light and fluffy.  The sweetness is right-on for me.  BUT, you know I’m not a huge sweet tooth, so make them once yourself and adjust the sweetness as needed the next time.  I think they’re fantastic.  I’m super proud of this recipe.  I hope you try it soon, and perhaps enjoy with a glass of non-dairy milk, such as: almond, hemp, walnut, or macadamia.  
Cheers.  
Just Right Coconut Blueberry Muffins 
(gluten free, dairy free, nut free, cane-sugar free)

Ingredients:
Wet
-2 eggs room temperature (weighing 4.5 ounces in the shell)
-1/2 cup coconut sugar
-1 cup canned full-fat coconut milk (room temperature)
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1/2 teaspoon vanilla or plain stevia
-3/4 cup fresh blueberries 

Dry
-100 grams sorghum flour (3/4 cup + 2 level tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch/flour (1/2 cup)
-1 teaspoon baking powder 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum 
-1/2 teaspoon salt 

How To:
Preheat oven to 350 degrees 
1. In a medium bowl, mix together all your dry ingredients.  
2. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature).  Beat on medium with a hand mixer for 30 seconds.  Drizzle in your coconut oil with the beaters running on low.  Beat on medium for 15 seconds.  
3.  Add in the dry ingredients.  Mix gently until incorporated   Then beat with mixers on medium for 15 seconds.  
4.  Fold in the blueberries.  
5.  Fill batter to the top of the muffin cups.  
6.  Bake for 18 minutes.  
7.  Remove muffin from tin and cool on rack.  
Makes 12 muffins

Notes:
*Due to the high coconut content in these muffins, they will stay moist at room temperature, but if they get cold, they will become stiff.  It’s warm here in my neck of the woods (high 80s to mid-90s).
*When baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*Oh, and I only use these large baking muffin cups.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Friendly Lunchbox Love
Posted by Amber at 12:13 am

Labels: allergy-friendly, breakfast, cane sugar free, dairy free, dessert, gluten free, nut free, snacks.

10 Comments

  • Megan @ Allergy Free Alaska May 18, 2013 at 12:27 am

    Amber,
    Those look absolutely perfect!! Look at the rise on the those babies! =) YUM!!

    Enjoy your weekend!
    Hugs,
    Megan

    Reply
  • Amber May 18, 2013 at 12:37 am

    Thanks Meg! That means a lot coming from such an amazing baker such as yourself. 🙂

    You also have a wonderful weekend.

    Reply
  • gfe--gluten free easily May 18, 2013 at 7:48 pm

    Those look fantastic! I love that you are becoming a baker after all! 😉

    xoxo,
    Shirley

    Reply
  • Vicky May 18, 2013 at 9:14 pm

    Amber! Your cupcakes look beautiful and the picture second from the bottom is fantastic, the blueberries are tumbling out!

    I’m going to share it on my GF Afternoon Tea FB page and pin it!

    Hope you’re having a wonderful weekend!

    Hugs

    Vicky x

    Reply
  • momphotographer May 20, 2013 at 3:53 pm

    what a great recipe!

    Reply
  • Cathy May 20, 2013 at 11:52 pm

    Yum!

    Come party with APIMP!

    I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.

    http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html

    Hugs, Cathy

    Reply
  • Heather Pace May 22, 2013 at 2:21 am

    Love this muffins Amber!!! J likes taking muffins to work so I’m always on the lookout for good recipes. I will be making these for him once we get settled. Or you can come on up for a visit bring a batch 😉

    Reply
  • Gabby @ the veggie nook May 23, 2013 at 1:25 am

    Oh wow those muffins look just perfect! Definitely a recipe worth tweaking until it was exactly right 🙂

    Reply
  • Heather Pace May 25, 2013 at 6:24 pm

    I’ll be making these this week, just need to get sorgum flour!

    Reply
  • Anonymous August 9, 2013 at 2:39 pm

    these are incredible. Hands down my new favorite. so so tender and delicate. I replaced strawberries for blueberries and almond milk for coconut milk. Make these!!

    Reply

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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
 
Print
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)

Untitled4collage

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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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Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies.  I’m not sure if you’re familiar with these raw cookies, but you can check them out here.  They popped up in my Coop a few months ago.  I tried the carrot cake cookies first and was shocked by their deliciousness,  but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks).  I was successful in making the carrot cookies at home.  Naturally, the lemon cookies have been on my mind.  So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food.  These differ in one respect from the store bought variety, they aren’t a crunchy cookie.  They are soft, but equally wonderful.  I like them both ways, and I have to tell you, the flavor is spot on.  So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)!  And you might be able to get that crunch if you dehydrate longer.  I made both cookies and balls with this batch.  And by the way, my kids…LOVE these.  What a super healthy snack.  I’m making these next!
Ingredients 

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with.  I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1.  In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.   
2.  In another bowl, add coconut, well drained sesame seeds, and lemon zest.  Mix well. 
3.  Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well. 
4.  Form into little cookies or balls.
5.  Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more).  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients.  I have no idea how these would work in the oven, but please let me know if you try.  

Notes:
*I put my dehydrator in the laundry room and just forget about it.  
*If making the balls, dehydrate 105 degrees for 12-15 hours.  They will be soft and chewy.  



Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays,  Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday 

Posted by Amber at 1:38 pm

Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.

38 Comments

  • Amber Shea @Almost Vegan April 30, 2012 at 2:46 pm

    I’ve never had those packaged cookies, but wow, these look great…and they’re nut-free, which means I can have them right now!

    Reply
    • Amber April 30, 2012 at 8:24 pm

      Thanks Amber. Yes, and it’s hard to find nut-free stuff (especially in raw/living foods)!! These are a super fun treat.

      Hugs,
      –Amber

      Reply
  • gfe--gluten free easily April 30, 2012 at 6:56 pm

    I want to come visit and stay for a month. I’ll be sending my list on everything I’d like us to make together while I’m there. 😉 These will be on the list! 🙂

    You rock, Amber! xo,
    Shirley

    Reply
    • Amber April 30, 2012 at 8:22 pm

      You’re so funny Shirley. Wouldn’t that be a hoot! I would love that so much. 🙂

      Hope you’re having a great Monday!

      Hugs,
      -Am

      Reply
  • Laura April 30, 2012 at 7:02 pm

    These look amazing Amber. I’m a sucker for any treat made with lemon and these are so fantastically good for you-love ’em!

    Reply
    • Amber April 30, 2012 at 8:19 pm

      Thanks Laura!

      Reply
  • Anonymous April 30, 2012 at 7:40 pm

    What if you don’t have a dehydrator? Can you use a very low setting on an oven?

    Reply
    • Amber April 30, 2012 at 8:19 pm

      Hello Anonymous. Great question. I haven’t tried this, but if your oven goes low enough, you may be able to “cook” them in the oven. I was interested in keeping them raw, which is why I opted for the dehydrator, but if raw isn’t a concern, I’m sure these would do fine in the oven, perhaps at 200 degrees, just keep an eye on them! If you try this, I would love to hear how they turned out Come on back and leave a comment. Thanks!

      Be Well,
      –Amber

      Reply
  • [email protected] April 30, 2012 at 8:14 pm

    These look like a must-try, but I will probably do them with orange blossom water as I don’t know if I’ve seen decent lemon extract here in the UK. A bit nervous about the 24 hour dry but I will just trust you on this 😀

    Reply
    • Amber April 30, 2012 at 8:17 pm

      Hi Kelly,

      Please let me know how you like them. You certainly don’t have to dehydrate that long, check the texture ever 3 hours and pull them out whenever you like. And if you add water, you will have to dehydrate longer. In fact, instead of adding water, you may just want to use more lemon zest if you can’t find the lemon flavor. Just a suggestion.

      Be Well,
      –Amber

      Reply
  • Heather @Gluten-Free Cat April 30, 2012 at 10:10 pm

    Amber, I love this recipe!! I’ve tried the Go Raw cookies before and love them, but I’ve never bought the lemon cookies. Guess I never will, because your recipe is now at the top of my “must try” list!

    Reply
    • Amber May 1, 2012 at 5:01 am

      Thanks Heather! Aren’t these cookies the best?! So simple. I love their crunch, but my homemade cookies are quite tasty too, just not as crunchy. 🙂

      Be Well,
      –Amber

      Reply
  • The Cyclist's Wife May 1, 2012 at 4:15 am

    Looks good! My next kitchen gadget is a dehydrator! I can’t wait to get one!

    Reply
    • Amber May 1, 2012 at 5:01 am

      Hi Sarah,

      Yes, yes! Do get one! They’re too much fun!

      Hugs,
      –Amber

      Reply
  • Kelli Becton-AdventurezInChildRearing May 1, 2012 at 6:33 pm

    I am getting one of those dehydrator’s too 😉 thanks for linking!

    Reply
    • Amber May 3, 2012 at 9:09 pm

      Hi Kelli,

      It works really well for now. However, I look forward to upgrading one day! 😉

      Be Well,
      –Amber

      Reply
  • Jennifer Scribner, NTP May 3, 2012 at 8:43 pm

    These sound great! I haven’t had that variety, but I love other ones they make. Can’t wait to try these!

    Reply
    • Amber May 3, 2012 at 9:10 pm

      Hi Jennifer,

      I think you’ll really like these. They are pretty awesome!

      Reply
  • Recipes We Love May 4, 2012 at 9:49 pm

    I wil be trying these… look so good

    Reply
    • Amber May 8, 2012 at 3:13 am

      Thanks! I do hope you like them. 🙂

      Reply
  • Sonia @ Natural New Age Mum May 5, 2012 at 7:50 am

    yum…. I bought a dehydrator, but I haven’t used it yet! this sounds like the perfect thing to start with! thank you, Sonia 🙂

    Reply
    • Amber May 8, 2012 at 3:14 am

      So fun!! This is a super easy recipe to make and so fun to dehydrate. Good luck!!

      Reply
  • Nancy May 8, 2012 at 3:05 am

    Do you think you coud substitute sunflower seeds for the sesame seeds? Thanks

    Reply
    • Amber May 8, 2012 at 3:16 am

      Good question Nancy. I don’t see why not? I’ve only made these with sesame, so please let me know if it works out. Would love to know! Thanks!

      Reply
  • Anonymous May 24, 2012 at 6:10 am

    Can you just eat them without dehydrating them?

    Reply
    • Amber December 25, 2012 at 11:42 pm

      Sure, allow them to set up in the fridge for a bit for the best results.

      Reply
  • rachel hildebrandt October 22, 2012 at 10:58 pm

    Thank you so much for that recipe!!
    Those cookies being my favorite – and my daughter too, I was trying to replicate the recipe to avoid buying them at the store. Imagine how it adds up quick!
    My intuition told me to check on the net and yes: I found yours. It helps me with quantities and avoid the several trials! Did you try using lemon oil or was-it not an option?
    Thank you!!!

    Rachel – CA

    Reply
    • Amber December 25, 2012 at 11:42 pm

      I There Rachel,

      Yes, I do use lemon (flavor) oil – 1/4 teaspoon. I have not tried using lemon juice, as I thought it might be too wet. Lemon flavor/oil is very powerful and yields a fantastic lemon flavor. Good luck!

      Reply
  • jasminebrownies December 7, 2012 at 6:55 pm

    Thanks for the great recipe! These turned out exactly like the Go Raw ones and were so much cheaper to make!

    I didn’t have any lemon flavor so I used the juice of 2 lemons.
    It was very sticky and hardly stayed together, but what i did was I let them sit in the refrigerator for about a day, and when I took them out I rolled them into balls and dehydrated them like that. After I dehydrated the balls for a bit, I then flattened them once they were harder, and they eventually turned into the perfect and crunchy cookie I was looking for!

    Reply
    • Amber December 25, 2012 at 11:45 pm

      Oh wow, I am always afraid to use lemon juice! I can imagine these were very sticky indeed, but it sounds like you thought of a great solution and refrigerating them and that did the trick. So great they turned out crunchy…maybe this is the key to getting them to that crunch level. Thanks for your comment – I appreciate you sharing your version and experience. This is always helpful to other readers. 🙂

      Reply
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  • Susan Wheeler May 19, 2013 at 1:17 am

    So glad I found your sight. I just found these packaged cookies in Whole Foods but the chocolate ones and have been scouring the web trying to see if anyone has tried to copy it. These little cookies are yum-my and would like to make them. I will try these out. Thanks for posting your recipe.

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

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

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

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

      Reply
  • Amy Jones July 22, 2015 at 7:20 am

    Wow! I just found your website looking for raw lemon cookie recipes. I love your site. Hopefully, by leaving a comment, you can put me on your emails or RSS feed? If I wanted to substitute fresh lemon juice for the lemon flavoring, how much would you recommend using? Thanks so much!

    Reply
    • Amber July 22, 2015 at 11:58 am

      Good question! Not sure about that. I would add in lemon juice until you like the flavor. The lemon flavor will come out even more after dehydrating. so give it the ole’ taste test to find your preference. Let me know what you used…I am sure others would be interested.

      And you can get onto the RSS feed here: http://feeds.feedburner.com/thetastyalternative/eZwy

      Welcome! 🙂

      Reply
  • dkw August 4, 2016 at 8:46 am

    Wondering if anyone had any success with the oven drying.
    I cringe to think of the look I’ll get if I bring in another “kitchen gadget.”

    Reply

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