This Holiday I made several batches of spiced cashews as gifts for family and friends. To round out the goodie bag, I added a homemade candle and some chocolate bars. So fun and easy. I happen to adore receiving homemade gifts – I actually prefer it to store bought items. I wanted to share my simple spiced cashew recipe with you today. The combination of spices are endless really, but I like the combo of sweet and spicy. Continue reading
I am on a never ending mission to make new and fun snacks and lunches for my kiddos. It makes me happy to fill their lunch bags every morning with nutritious whole food that I feel good about. My kids LOVE corn dogs, as do I. I recently saw a new product pop up in the frozen food isle. They are these little mini corn dogs – they are round and gluten free (the coating is mostly corn). I bought some to try. They were good, but the coating was really hard, but I loved how they were bite size! And do you know what else is bite size?….MINI MUFFINS. So I created a very basic almond flour batter as the “corn” and used our favorite grass fed beef dogs to make a fun little snack that isn’t deep fried, isn’t on a sick, but mimics the flavor and essence of a corn dog. My kids gave them a rousing thumbs up, so yay! Another fun idea for their lunch boxes.
I wanted to make a fall-inspired snack for my kiddos this week…and they LOVE apple cinnamon anything, so some yummy apple cinnamon mini muffins fit the bill. I find that mini muffins are perfect for snack time – they are easy to pack and easy to eat. I prefer to make muffins with almond flour, as one cup of almond flour has 20 grams of protein! I love that my kiddos are getting a good protein surge for their morning snack (not to mention all those good fats) to hold them over until lunch. I’m excited about more apple recipes in the coming weeks, especially this one from Ricki Heller. I hope everyone is having a great fall so far. I’ve got my Halloween costume all set and ready to party. Woot-woot. Continue reading
Labels: fall treats, grain free, holidays, muffins, Paleo, snacks, thanksgiving desserts.
Last year I finally bought myself a mini muffin pan…and I love it! I try to keep snack time creative and healthy for the kiddos and mini muffins were a perfect new addition. I love using almond flour for the muffins, as they are packed with protein. Any flavor combo is possible and I adore that they are easy to make, easy to pack, and easy to eat. Today I am sharing blueberry, as blueberries are in season and such a delightful little berry. I also use cherry, strawberry, or raspberry or any combo of each. The kids also love banana chocolate chip, which I will share soon. Have you ever made mini muffins? I am addicted! Continue reading
Labels: grain free, kids, muffins, Paleo, snacks, summer cuisine, summer treats.
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This recipe was shared on: Wellness Weekend, Paleo Link Party, Whole Food Fridays
Ingredients
(click on links for where to buy)
dry:
-2 cups certified gluten-free rolled oats
-1 cup unsweetened shredded coconut
-1/2 cup raw organic almonds
-1/2 cup raw organic walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/4 cup coconut sugar
-Pinch of salt
-1/2 teaspoon ground cinnamon
-1 teaspoon ground ginger
wet:
-1/2 cup local honey (vegans use maple syrup or coconut nectar)
-1 teaspoon vanilla extract
-3 tablespoons melted coconut oil here or here
How To
Preheat oven to 350
1. Combine oats and shredded coconut in a large bowl.
2. Add the almonds to a food processor (with S-blade), and chop up until they are in little bits, then add almonds to the oats and shredded coconut.
3. Add the walnuts and pumpkin seeds to a food processor and chop until they are in small bits, add to mixture.
4. Then to the bowl add the hemp, chia, salt, ginger and cinnamon.
5. In separate bowl add honey, coconut oil and vanilla. Mix well with spatchula (I use a silicone).
6. Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist. Now allow this mixture to rest for about 10 minutes.
7. Put a piece of parchment paper on a baking sheet. Spread the granola out on the parchment paper. Please note that when you spread out the granola, it needs to be in a very thin layer with small holes of parchment paper showing through. This allows the heat to cook all around the granola and latch it together.
8. Bake for 10 minutes exactly (not a second longer). Transfer the parchment paper to a cooling rack. The granola will be soft out of the oven, but become hard once cooled.
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This recipe was shared on: Wellness Weekend
Dairy-Free Banana Carob Pudding
Ingredients
Carob Banana Pudding:
-1 can room temperature coconut milk here or here
-1 1/2 cups very ripe banana
-3 tablespoons local honey or grade B maple syrup
-1 teaspoon vanilla extract
-2 teaspoons grass fed gelatin (see notes for vegan sub)
-1/4 cup carob powder
How To
1. In a 1 cup glass Pyrex add 1/3 cup coconut milk and 2 teaspoons gelatin. Whisk together well and let “bloom”
2. In a sauce pan heat the remaining coconut milk until heated, not boiled (do not boil the milk).
3. Remove sauce pan from heat and whisk in the gelatin mixture.
4. Add all the coconut milk to a blender along with the other pudding ingredients and blend on high for 15 seconds.
5. Pour pudding mixture into a bowl or several little jars or glasses.
6. Transfer to refrigerator and allow to set up for at least 8 hours.
7. Top with maple coconut whipped cream or vanilla bean coconut whipped cream (recipe below).
Vanilla Bean Coconut Whipped Cream:
-1/2 cup soaked cashews (4 to 6 hours)*
-Coconut cream from 1 can of coconut milk here or here
-1 teaspoon vanilla extract
-1 vanilla bean, sliced in half and scraped out
-2 tablespoons local honey or grade B maple syrup
How To
1. Drain the cashews and add to a blender (preferably high speed). Add in the coconut cream, vanilla, vanilla bean, and honey.
2. Using the tamper, move the mixture around and blend until everything is well incorporated, smooth and creamy.
3. Transfer to a glass container and store in fridge for 4 to 6 hours.
4. Remove from fridge and mix. Fill a pastry bag and top pudding.
Notes:
*Omit cashews for AIP – just use the coconut cream
*Vegans add 3 tablespoons ground chia seeds in place of the gelatin. If you are a die hard chocolate lover and looking for a vegan chocolate recipe, please see my Chocolate Pumpkin Pudding. Or for a different flavor combination, try my Vegan Raw Persimmon Cranberry Pudding.
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:
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.
Lol! I don’t know how many times we will do it, but our minds are so linked…I have a recipe to post on roasted cashews with the sweet/savory thing going on too….but I use fresh rosemary and cayenne! I bet these are scrumpdiliumptious! Will try your variation!
Ha ha! Well, that does not surprise me at all my friend. Only the internet can bring such like minded people together. 🙂 Can’t wait for your recipe. Happy New Year!! xo