Holidays

Strawberry Topped Boston Cream Pie (Gluten-Free, Dairy-Free, Nut-Free, Paleo)

February 14, 2013 By SunnyB 4 Comments

It might surprise you to learn that my husband and I don’t celebrate Valentine’s Day.

Nope. Never. Not once.

You see, my husband has this thing against a commercially exploited day supposedly designed to tell the person you love that you love them. He believes that love is something to be expressed on a daily basis, that one should surprise and spoil randomly and not have to have a designated day to express love.

Luckily, he follows through this belief in his actions. And even though I do know without a doubt that he loves me; and while I understand where he is coming from, the girl inside of me still wants to be pampered with roses, sweet surprises, dinner dates and all the other things you dream of when Valentine’s is around the corner.

So when we were deciding on the perfect day to schedule our wedding, there seemed to be two main options; 1. Either we get married on my mother’s birthday, February 13^th and he could spoil me that day so I’d never feel a loss on Valentine’s or, 2. We get married in March and we do Valentine’s like all of the other couples we know.

Needless to say, he opted for option #1. Given that he asked me to marry him on his mother’s birthday (her suggestion), it seemed only fitting to be wedded on the day of my mother’s birth.

So in this week filled with love, sweets for your sweet, happy memories and wonderful surprises; we still have plenty of excuses to celebrate…even if we don’t do Valentine’s Day.

This year, my surprise treat for my husband came in the form of one of his favorite gluten and dairy-filled desserts…only, true to my nature, this one is Paleorific.

Boston Cream Pie comes in many ways, topped with a chocolate glaze or ganache, simply sprinkled with powder sugar, and on a more rare occasion, topped with strawberries and frosting.

My husband’s favorite? The latter, more complicated recipe…but the end result is worth every second.

The added drizzle of chocolate sends this cake up over the top, and the leftover ganache can be used to cover any leftover strawberries for you to enjoy separately. Or together. Whichever you prefer.

Most of this cake can be made up to two days ahead of time, although I recommend making the ganache on the day of.

I know this recipe is up too late for your Valentine’s Day celebration, but why not extend your joy and give this to the one you love this weekend. Or next week, or anytime. Just because. I mean, really, doesn’t the one you love deserve a sweet surprise…Valentine’s Day or not?

Enjoy and happy Valentine’s Day!

Strawberry Topped Boston Cream Pie (Gluten-Free, Dairy-Free, Nut-Free, Paleo)

Ingredients

Cake

1 c coconut flour
½ tsp baking soda
½ tsp sea salt
8 eggs
2/3 c coconut oil
½ c honey or palm syrup
4 Tbs vanilla extract

Pastry Cream Filling

2 cups whole-fat canned coconut milk
2 Tbs vanilla extract
6 egg yolks
2/3 c palm or turbinado sugar
¼ c arrowroot powder
1 Tbs coconut oil

Glazed Strawberries

1 lb ripe strawberries, hulled
½ c palm or turbinado sugar
4 ½ tsp arrowroot powder
¼ c cold water
1 tbs coconut oil
2 tsp lemon juice

Vanilla Frosting

2 cups arrowroot powder
2 cups palm or turbinado sugar
½ c palm oil shortening
¼ c whole-fat canned coconut milk
½ tsp vanilla extract

Chocolate Ganache

4 oz dairy-free chocolates (I use Enjoy Life brand)
¼ c whole-fat canned coconut milk

Instructions

Preheat oven to 350f.
Grease and flour two 9-inch cake pans, set aside.
Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside. Using stand or hand mixer, beat 8 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract. Mix in dry ingredients and blend until no lumps remain. Pour ½ cake mixture into each prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10-15 minutes before removing cakes from pan. Refrigerate up to 48 hours until ready to build cake.
In medium sauce pan, prepare pastry cream filling by bringing 2 cups of whole-fat canned coconut milk to a boil over medium heat, set aside. Whip together egg yolks, palm or turbinado sugar and arrowroot powder until light and fluffy. Slowly add in ½ cup hot milk and whip for approximately 60 seconds before mixing in the remainder of the milk. Return egg and milk mixture to saucepan. Add in coconut oil and cook over medium heat, whisking continuously until thick. Remove from heat and cover. Refrigerate at least two hours until ready to build cake.
Prepare glazed strawberries by mixing palm or turbinado sugar, arrowroot powder and cold water together. In medium sauce pan, bring sugar mixture to a light boil over medium heat and add in coconut oil and lemon juice. Quickly add in hulled strawberries and continue to cook, stirring gently to not smash the strawberries, until sauce becomes thick. Remove from heat and allow to cook. Use immediately or refrigerate up to 24 hours until ready to use.
Prepare frosting by mixing together arrowroot powder and palm or turbinado sugar until powdered sugar texture has been achieved. Set aside. Using an electric or stand mixer, cream palm shortening until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add in 3 cups or sugar, milk and vanilla, mixing until light and fluffy. If necessary, slowly add in remaining cup of powdered sugar until you have achieved your desired consistency. Refrigerate up to 48 hours, removing at least two hours before you are ready to build your cake.
Once you are ready to put your cake together, prepare ganache in medium sauce pan by melting semi-sweet chocolates and ¼ c whole-fat coconut milk over medium-low heat, mixing continually until chocolates are completely melted. Set aside.
Build your cake by placing one layer of cake on to serving platter. Spread pastry cream evenly over the first layer then carefully place the second layer of cake over pastry cream, pressing gently to ensure cake is level. Gently clean off sides, removing any pastry cream that has seeped out during the preparation process. Leaving about a ½ inch gap along the edge, arrange strawberries in one large circle first, filling in the center with the remaining strawberries and spreading any remaining glaze evenly over the strawberries.
Fill in the remaining gap along the top edge of the cake with frosting by preparing piping bag with a coupler and a large closed star, open star or french tip. Fill with frosting and decorate as desired.
Carefully drizzle ganache over the cake, creating a zig-zag or checkered pattern. Use as much or as little of the ganache as you please for this step. I ended up using approximately 3/4th the prepared ganache and used the remaining sauce to cover leftover strawberries which we enjoyed at a later time.
Refrigerate until ready to serve.
Makes approximately 8-10 servings

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Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Dessert, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free

Where I’ve Been and a Christmas Giveaway for you!

December 9, 2012 By SunnyB 28 Comments

I’ve been a bad blogger lately.

Life has gotten in the way. I have been exhausted and needing to spend my attention elsewhere and so, my blog has had to take an unannounced break.

Even with this my followers continue to grow.

For that, I owe each and every one of you a tremendous amount of gratitude.

So beyond work, children, science fair projects, church, meetings, traveling and life…what have I been up to?

Well, if you follow me on Instagram or Twitter, you have probably noted my repeated use of the hashtag #elf4health. You may have even noted the Elf4Health image in my side bar over to the right.

Because I am aiming to keep up with my healthy habits this season but not quite ready to do another Whole30, I jumped on board when my friend Elle announced that she and Lindsay, the Lean Green Bean, were hosting this event. Elf4Health is like a ginormous support group filled with fun challenges to help keep us on the right track throughout the holiday season.

Most of these challenges have been fairly on-track with my day to day habits anyway… share a healthy snack, make your own dressing, add weights to your routine, etc etc. But there was one that I really hesitated to join in on. In fact, I almost skipped it all together.

Seriously, a huge part of me didn’t even want to think about participating in this challenge.

The idea of not only walking out of my house without make-up was that terrifying to me.

Seriously.

But I did it.

Not only did I leave my house without make-up; I did it on a day when I was hosting a staff development day on my campus. A day when I would see teacher friends and trainers who only see me once every few months. A day when I would stand in front of my entire district and offer a welcome to them and members of our corporate office.

And before I did that, I posted a picture of my nude face online. (Crazy, right?)

I was sure someone amid this group would have something to say about my nude face.

But you know what?

They didn’t.

Not only that, but I received several compliments about the amount of weight I have lost (2 dress sizes in the last 4 months) and I was told that I looked “fresh and happy.”

Seriously!

By that evening, dozens of people had seen me online and in person without a drop of makeup on and not one negative comment.

Not even from my children.

I even went out with my husband that night…without having to ‘put on my face’ it was the quickest date night prep ever.

Then my friend Lindsay made a compilation of all of the beautiful make-up free Elf’s who had happily joined in on the challenge (several going to much bigger events than I) and I understood what a liberating thing this was.

I let my make-up free adventure carry over through Saturday and most of Sunday. I did put on a bit of eye shadow for church, but have remained make-up free otherwise.

Boy this has been fun!

This week I have created a menu for my family (something I know I should do but rarely accomplish), I am ready to drink lots of water tomorrow, clean out my fridge on Tuesday, eat two servings of veggies before dinner (that’s an easy one!), treat a co-worker to a healthy treat on Thursday and workout with a buddy on Friday.

It’s not too late for you to join in on the fun! Simply fill out the form on this page and you’re in!

Who knows, maybe we’ll even be buddy elves in the third round! (I would LOVE that!)

And while I don’t have a recipe to share with you this evening, I do have a gift for one lucky reader!

This will be especially handy for someone making a transition into the gluten-free world.

Following my Celiac diagnosis, shopping became treacherous. Hours upon hours reading labels and trying to discern if those “natural ingredients” were worth trying or not.

While my shopping habits have changed and packaged foods are rarely a concern, there are still times when I need to know if a product is truly safe for my family.

When in doubt, I turn to my Triumph Dining Gluten-Free Grocery Guide. This handy dandy book has saved me countless hours over the years, and I have no doubt it will save you, too.

So tonight, one lucky reader will have the opportunity to receive a free copy of The Essential Gluten-Free Grocery Guide to help them through this holiday season and beyond.

To enter, please leave one comment for every action completed below:

1. “Like” And Love it, Too! on Facebook, leave a comment saying that you did.

2. Follow And Love it, Too! on Twitter, leave a comment saying that you did.

3. Subscribe to And Love it, Too! by E-mail and leave a comment saying that you did.

4. Join the Elf4Health Challenge (tell them Sunny from And Love it, Too! sent you!) and tell me which up-coming challenge you think will be most fun and which one you believe would be most challenging in a comment.

5. Sign up for the Triumph Dining Newsletter and leave a comment saying that you did, below.

Entries will be received until Friday, December 14, 2012 at 11:59pm CST. Here’s to a healthy and happy holiday season! Best of luck to you all! xoxo

Filed Under: Holidays, Other Tagged With: Book Review, Celiac Awareness

Potatoes au Gratin (Gluten-Free, Dairy-Free, Vegan Option Noted)

November 21, 2012 By SunnyB 4 Comments

I do not eat potatoes often; my body just isn’t ready to process that many carbs.

That being said, Thanksgiving only comes once a year and these cheesy, delicious slices are worth a once-a-year indulgence.

One of my favorite Thanksgiving sides, I am pleased to share these with you today.

May your holiday be filled with joy.

xoxo

Potatoes au Gratin (Gluten-Free, Dairy-Free, Vegan Option Noted)

Ingredients

2 lbs potatoes, sliced thin
4 slices uncured, hickory smoked bacon*
2c Pumpkin Puree (I use homemade)
1 can Whole-Fat Coconut Milk
¼ c Nutritional Yeast + enough to sprinkle (I use KAL Nutritional Yeast, it’s safe, vegan and delicious!)
1 tbs garlic powder
1 tbs onion powder
1 ½ tsp smoked sea salt (I purchase mine at the farmer’s market, although this alderwood smoked sea salt is perfect for this dish!)
1 tsp paprika
½ tsp cayenne

Instructions

Preheat oven to 400f. In medium sized sauce pan, cook bacon until crisp. Remove bacon and reserve fat*.
Add in pumpkin puree, coconut milk, ¼ c nutritional yeast, garlic powder, onion powder, smoked sea salt, paprika, and cayenne to sauce pan. Cook over medium-high heat until sauce begins to bubble, remove from heat. Crumble bacon and stir into cheese sauce (optional).
Cover the base of a 2-quart casserole dish with a thin layer of cheese sauce (approximately ¼ of the sauce). Over this, carefully lay 1 layer of thin potato slices (approximately ¼ of the slices), then alternate cheese and potatoes, making sure the top layer is cheese. Sprinkle the top of the casserole with nutritional yeast and place dish in oven.
Bake for 45-50 minutes or until potatoes are fork-tender.
Let sit for 10-15 minutes before serving.
Makes 8-10 servings.
*If opting for a vegan version, replace bacon grease with 2 tbs coconut oil, use smoked paprika and smoked cayenne for an extra-cheesy flavor.

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Need more Thanksgiving inspiration?

Be sure to visit my FoodNetwork Fall Fest Friends and their delicious Thanksgiving recipes below:

Feed Me Phoebe: Five Spice Winter Squash Soup
Chez Us: Roasted Brussels Sprouts
Virtually Homemade: Brussels Sprouts Salad With Avocado and a Tangerine Vinaigrette
Napa Farmhouse 1885: Spicy Twice-Baked Sweet Potatoes
Red or Green?: Bolitas Bean Salad
Devour: Thanksgiving Yam and Sweet Potato Sides That Are Almost Desserts
The Heritage Cook: Gluten-Free Thanksgiving Cornbread Stuffing or Dressing
Cooking With Books: Rosemary and Pear Potato Salad
FN Dish: Old School Sweet Potato Soufflé

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan Tagged With: Casein Free, Cheeze, Corn Free, Dairy Free, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy Free, Sugar-Free, Vegan

Paleo Green Bean Casserole

November 14, 2012 By SunnyB 29 Comments

Growing up, my stepmother always told me she was a horrible cook.

The thing is, I loved her food. Simple meals made at home are still homemade meals. Living in the small town that we lived in, there weren’t many opportunities to run and grab take-out or fast food and so that meant that we made our food at home. In hind sight, I am forever grateful to have grown up with that reality.

She was the one who introduced me to green bean casserole. I loved every aspect of this dish. The creamy soup mixed with crisp green beans, rounded out with a crunchy zing made possible by the extra French fried onion rings she mixed in.

Green bean casserole quickly became a staple at our Thanksgiving feast. Even the year we chose to forgo the Turkey in favor of Prime Rib and Crab Legs, we still had to have our green bean casserole.

Years later, when my daughter was diagnosed with her milk allergy finding a way to make this dish safe for her was one of the first things I did.

And so green bean casserole remained a staple at our feasts, milk or no milk.

That is until I was diagnosed with Celiac.

You see, to me the best part of green bean casserole actually comes from the French fried onions.

I know these onions in a can are highly processed.

I know they are loaded with awful ingredients we should probably never eat.

But they taste so good!

Because it has taken me so long to find a way to mimic those French fried onions to their glorious perfection, my family has had to go without.

But you know what?

I did it.

I nailed a method for making fried onions that allows them to look, taste and feel like those horrible onions in the can.

Only, there is nothing bad about these.

Heck, they are even fried in healthy coconut oil.

And aren’t they beautiful?

This, my Cream of Mushroom Soup and two pounds of fresh green beans = Paleo Perfection!

Nobody will ever miss the canned stuff.

My contribution to this year’s FoodNetwork Thanksgiving Communal Table, I am pleased to share with you this Paleo Green Bean Casserole.

May your holiday memories be filled with joy, laughter and plenty of amazingly good, good-for-you food.

xoxo

Paleo Green Bean Casserole (Gluten Free, Grain Free, Diary Free, Nut Free, Vegan)

Ingredients

Fried Onions

1 large onion, sliced very thin (I prefer red onions, yellow onions will work as well)
¼ c coconut flour
¼ c arrowroot starch
1 tsp salt
1 c coconut milk
1 c coconut oil for frying

1 batch Cream of Mushroom Soup

2 lbs green beans (fresh or frozen)
2 tbs coconut oil

Instructions

Please note that the cream of mushroom soup can be made up to three days in advance and that the fried onions can be made the night before. I’m all about prepping for holiday meals ahead of time…this dish goes together quickly once those two items are prepared.
In large mixing bowl, mix together coconut flour, arrowroot starch and salt, set aside. Pour coconut milk into separate mixing bowl, set aside. Once sliced, separate layers of onions and dredge each layer first through the coconut milk, then through the flour mixture doing your best to ensure even coverage.
Melt coconut oil in large fry pan over medium heat. It is ready for frying when a small piece of onion is dropped into it and the oil bubbles immediately. Fry flour covered onions in small batches, doing your best to keep each ring separate. Use a slotted metal spoon to remove rings once golden. Allow to cool on paper towel lined plate and store at room temperature until ready to use.
To prepare green beans, melt 2 tbs coconut oil in large stir-fry pan and braise the green beans until cooked through.
Using a 2 quart casserole dish, layer ½ green beans, ½ cream of mushroom soup, ½ fried onions. Finish your casserole by layering the remaining green beans, cream of mushroom soup and fried onions, ensuring that the onions cover the top of the casserole evenly. Bake in 400f oven for 15-20 minutes or until heated through and onions are dark gold, not yet brown.
Makes 10-12 servings.

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Now pull up a chair and join us as our friends at FoodNetwork team up with the rest of the Fall Fest bloggers to enjoy this amazing Thanksgiving Feast!

Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack

Cooking With Books: Spiced Couscous and Walnut Salad

Mooshu Jenne: Honey Bacon Potato Pops

Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette

Big Girls, Small Kitchen: Super Seeded Cornbread

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries

Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing

Sweet Life: Apple Chorizo Cornbread Stuffing

And Love It, Too: Paleo Green Bean Casserole

Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole

Red or Green?: Corn, Peppers and Onion Saute

Simple Bites: Honey Pomegranate Glazed Brussels Sprouts

Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts

What’s Gaby Cooking: Sweet Potato Gratin

The Heritage Cook: Cauliflower Gratin

Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko

Bacon and Souffle: Spicy Carnival Squash

Desserts:

I Am Baker: Pumpkin Bars in a Jar

Add a Pinch: Caramel Pie

Chez Us: Pumpkin Cheesecake With Chocolate Swirls

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy Free, Vegan

Cream of Mushroom Soup (Gluten-Free, Dairy-Free, Paleo, Vegan Option)

November 12, 2012 By SunnyB 18 Comments

With the holidays upon us, there are some staples that one cannot live without this time of the year.

Unfortunately, allergies, food sensitivities and auto-immune syndromes can often lead to feeling like we have to miss out on many of our favorite foods.

Not so, I say!

With the exception of baklava, there are few must-have recipes that I have not been able to replicate in some way shape or form that meets our new and improved way of life.

From sweetened condensed milk to my mother’s Toll House Pie, if a there is a food-memory worth stirring, I am determined to make it happen.

Tonight’s recipe stems from the need to revamp another, larger, traditionally gluten and dairy-filled holiday dish.

As easy as it is delicious, and one of those base items, perfect for everything from crockpot to casserole dishes, yet wonderfully delicious on its own; I have no doubt this is a recipe you will turn to time and time again.

My entry into this month’s Ingredient-Challenge Monday, may this Cream of Mushroom Soup bring you warmth and satisfaction.

Enjoy!

Cream of Mushroom Soup (Gluten-Free, Dairy-Free, Paleo, Vegan Option)

Ingredients

8oz fresh mushrooms (sliced or diced, my family prefers diced)
¼ c diced onions
2 cloves garlic, minced
3 Tbs coconut oil
1 Tbs coconut flour
1 c chicken or vegetable broth (I prefer homemade)
1 c whole-fat canned coconut milk
1 Tbs arrowroot powder
1 Tbs water
Salt and Pepper to taste

Instructions

In large saucepan, sauté mushrooms, onions and garlic in coconut oil over medium-high heat. Once softened, add in coconut flour and stir until lightly golden. Mix in broth and coconut milk, bring to a light boil, stirring frequently.
In a small bowl, make a slurry with the arrowroot powder and water. Add slowly to the soup until ideal thickness has been achieved. Season with salt and pepper to taste.
Serve warm.
Makes 2-4 servings.

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Ready to share your magnificent mushroom recipe?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free. Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods. As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo

Filed Under: Dairy Free, Gluten Free, Holidays, Main Courses, Paleo, Recipes, Side Dishes, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Main Dish, Nut Free, Paleo, Side Dish, Soup, Soy Free, Sugar-Free, Vegan, Whole30

Share the Love with Vegan Carrot Cake Coconut Macaroons

November 7, 2012 By SunnyB 16 Comments

I have some of the greatest friends in the universe.

Really.

So when my beautiful friend Shea from Dixie Chik Cooks asked if I wanted to participate in the Kitchenaid’s Pass the Plate event through BeBetsy, I did not hesitate to say ‘yes!’ even before I knew exactly what it was.

What I have learned since is that this wonderful event not only encourages friends to share with friends, but every time one of these lovely plates is registered and passed, Kitchenaid will donate $5 to Susan G. Koman for the Cure ®.

I’ve yet to meet a woman who has not been touched, in some way by this disease.

For me? My dear great-grandmother, to whom I was extremely close, passed away during her second battle with breast cancer. Two of my aunts have fought and won their battle against the disease. Numerous friends and their family members have also battled this disease, some battles won, some battles lost.

…And the day Shea contacted me, one of my students came to me in tears after learning that her mother was just diagnosed, for a second time, with breast cancer; four years after she had been given a clean bill of health.

Yes, breast cancer touches us all.

So what do you do when offered such a great gift to benefit such a great cause?

Well you make some amazing cookies of course!

One dozen of these macaroons have been sent, along with the Cook for the Cure plate to my friend Heather, the Gluten-Free Cat. I have no doubt that Heather will find the most perfect way to share the plate from here…

Like little cakes melting in your mouth, these macaroons are sure to delight anyone you chose to share them with! Filled with cancer-fighting ingredients, no doubt these cookies are the perfect way to pass this message on.

xoxo

Vegan Carrot Cake Coconut Macaroons with Maple Cream Glaze

Ingredients

Macaroons

2c shredded, unsweetened coconut
1 ¼ c canned coconut milk (whole fat)
½ c finely grated carrots
½ c chopped walnuts
½ c maple syrup (honey works well, too)
2 Tbs coconut flour
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp vanilla extract
1/8 tsp nutmeg
1/8 tsp salt

Maple Cream Glaze

½ c raw cashews, soaked 1-3 hours
3 Tbs canned coconut milk
¼ c maple syrup
¼ c arrowroot powder

Instructions

Preheat oven to 360f.
Using stand mixer, combine shredded coconut, 1 ¼ c coconut milk, carrots, walnuts, ½ c maple syrup, coconut flour, cinnamon, ginger, vanilla extract, nutmeg and salt.
Scoop macaroon mixture by the tablespoon onto parchment-lined cookie sheets. Bake for 18-20 minutes or until the top is lightly golden while the middle is still soft. Allow cookies to cool completely on the sheet.
Prepare Maple Cream Glaze by draining soaked cashews and placing them in your blender. Add in remaining coconut milk, maple syrup and arrowroot powder. Blend until completely liquefied and transfer to pastry bag. Cut a very small hole at the end of the pastry bag, drizzle glaze over the cookies, using a zig-zag pattern to create the look you desire. Store cookies in an air-tight container at room temperature for 48-72 hours or refrigerate for up to 1 week.
Makes approximately 36 cookies.

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Need more creative carrot concoctions? Check in with my fellow FoodNetwork Fall Festies for more great ideas!xoxo

Feed Me Phoebe: Root Vegetable and Black Bean Chili

Napa Farmhouse 1885: Roasted Carrots With Chile and Agave

Haute Apple Pie: Healthy Carrot Cake Muffins

Virtually Homemade: The Silver Palate’s Carrot Orange Soup

From My Corner of Saratoga: Copper Pennies aka Glazed Carrots

The Heritage Cook: Maple Roasted Carrots, Apples and Onions

Made By Michelle: Carrots and Caramelized Onions

Thursday Night Dinner: Braised Carrots

HGTV Gardens: Garden-to-Table: Carrots

FN Dish: Best Carrot Sides for Thanksgiving

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan Tagged With: Casein Free, Cookies, Corn Free, Dairy Free, Dessert, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Paleo, Soy Free, Sugar-Free, Vegan

Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

October 24, 2012 By SunnyB 8 Comments

This is not my prettiest cake by any means, and I thought about remaking it in a number of different pans, but my daughter was so thrilled when she saw the final product that I decided if it was good enough for her, then it was good enough for me.

So many of my projects stem from the creative minds of my children.

After I had pressure canned 6 quarts of squash puree, used some of the leftover puree to make some Pumpkin Spice Steamers for the family, my oldest daughter decided that she wanted a pumpkin cake for her birthday.

She made it clear, however, that she did not want just any ole pumpkin cake… Nope, what she asked for was very specifically a vanilla pumpkin swirl cake, “you know, like the chocolate vanilla marble cakes you make, mommy.”

Now how could I resist that?

Despite the lackluster of the cake itself, my family raved over the result.

And my daughter? A genius for conjuring this up in her head.

Free of grains, nuts, dairy and refined sugar, I hope you enjoy this cake as much as we have.

Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

Ingredients

Cake

Vanilla

½ c Coconut Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Large Eggs
1/3 c coconut oil
½ c Palm Syrup
2 Tbs Vanilla Extract

Pumpkin Spice

6 Large Eggs
½ c Palm Syrup
½ c Coconut Oil
½ c Coconut Cream (from a well refrigerated can of whole-fat coconut milk)
1 tsp Vanilla Extract
1 TBS Pumpkin Spice
1 tsp Cinnamon
1 tsp Baking Powder
½ c Coconut Flour
½ c Pumpkin Puree

Vanilla Palm Sugar Glaze

1 c Arrowroot Powder
1 c Palm Sugar
¼- ½ c Canned Coconut Milk (full-fat, preferred)
1 tsp Vanilla Extract

Instructions

Preheat oven to 375f.
Grease and flour (using coconut flour) bunt pan, set aside.
Prepare vanilla cake by mixing together coconut flour, baking soda and sea salt. Whisk in eggs, coconut oil, palm syrup and vanilla extract, set aside.
Prepare pumpkin spice cake by mixing together eggs, palm syrup, coconut oil, coconut cream, vanilla, cinnamon and pumpkin spice. Quickly whisk in coconut flour, pumpkin puree and baking powder.
Slowly layer each cake ½ c at a time throughout the bunt pan. Use a knife to gently mix the batter without completely incorporating the mix, creating a marbleized look.
Bake at 375f for 35-40 minutes.
Prepare the glaze by adding arrowroot powder, palm sugar and vanilla extract to your blender. Over low setting, slowly drizzle in coconut milk until the glaze has achieved the desired thickness (I used less than ½ cup but more than ¼ cup to achieve this). Set aside.
Remove cake from oven, invert and allow to cool to room temperature. Pour glaze evenly over the top and serve.
Makes approximately 16 servings.

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Need more pumpkin inspiration? Be sure to visit (and enter) this month’s Ingredient Challenge Monday, and check in with my favorite Food Network Fall Fest Bloggers and their delicious inspiration below. Have a wonderful week. xoxo

Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes

Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting

Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage

HGTV Gardens: Garden-to-Table: Pumpkins

From My Corner of Saratoga: Chocolate-Pumpkin Cake

Made By Michelle: Pumpkin Scones

Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas

Devour: 5 Delicious Ways to Use Pumpkins After Carving

Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans

The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream

Thursday Night Dinner: Chocolate Chip Pumpkin Pie

Cooking With Books: Pumpkin-Bacon Brussels Sprouts

FN Dish: Primping Up Pumpkin

Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

Ingredient-Challenge Monday: Pumpkin Spice Steamer (Dairy-Free, Refined Sugar-Free)

October 8, 2012 By SunnyB 14 Comments

With cold mornings and a plentiful squash harvest, my mouth has been watering at the thought of pumpkin bread, pumpkin pies and more; but sometimes I just want something warm and sweet that will satisfy my pumpkin craving without taking a lot of time.

This Pumpkin Spice Steamer is a delicious solution to those sugar-laden and dairy-filled drinks popping up at local coffee shops all over. Only, this drink is 100% dairy-free, 100% natural and not an ounce of refined sugar to be found.

While I chose to use the honey gifted me by my friend Shirley Braden from Gluten-Free Easily to sweeten our batch, please know that palm syrup, agave nectar, maple syrup or even stevia alone are all great ways to sweeten this drink.

Because the puree does cause this drink to thicken over time, it is suggested that you drink this shortly after it is made. If you are not serving a crowd (like I do!), feel free to cut the recipe in half, or even ¼ for you and your love or just an extra large serving on your way out the door!

My entry into this month’s Ingredient Challenge Monday, I hope this drink warms you from within and look forward to seeing what Winter Squash recipe you have to bring! xo

Pumpkin Spice Steamer (Dairy-Free, Refined Sugar-Free)

Ingredients

4 c Unsweetened Coconut or Almond Milk (homemade is best)
2 cans Full-Fat Coconut Milk
1 c Pumpkin Puree (canned or home roasted)
½ c Honey (Palm Syurp, Maple Syrup, etc)
4 tsp Cinnamon
2 tsp Ginger
1 tsp Allspice
1 tsp Nutmeg
Stevia to taste (optional)

Instructions

In large sauce pan or small Dutch-oven, whisk together all ingredients except stevia and slowly heat up over medium-high heat. Once light simmer has started, add in stevia, 5 drops at a time, until ideal sweetness has been achieved. Serve right away.
Makes 8-10 servings

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Ready to share your Winning Winter Squash Recipe?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo

Filed Under: Beverages, Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan, Vegetarian Tagged With: Beverage, Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Nut Free, Paleo, Soy Free, Sugar-Free, Vegan

Coconut Flour Apple Crumble (nut-free)

October 2, 2012 By SunnyB 8 Comments

When Phoebe invited me to her Virtual Viewing Party and All-American Potluck, the first thing that popped into my mind was apple pie.

I mean, besides hot dogs, what is more American than apple pie?

Only, I am not a huge fan of apple pie.

Don’t ask me why, I am not 100% certain; I just know that even before being diagnosed with celiac disease, apple pie was never really my thing.

What I do love though is a good apple crumble. Laced with cinnamon and just the right amount of crunch, a good apple crumble always seems to hit the spot.

This dish makes enough for a party. Feel free to half the recipe and bake it in a smaller pan if you must (9X9 square should do), but I love desserts that can feed the crowd and this one is no exception.

Grain-free, nut-free, egg-free and refined sugar-free, you’ll only find good stuff here. Eat it up! xo

Coconut Flour Apple Crumble (nut-free)

Ingredients

Filling

3lbs Apples (organic is best, I prefer Cortland’s for baking)
¼ c Coconut Oil
¼ c Palm Syrup (Honey, Agave or Maple Syrup would work well, too)
1 Tbs Cinnamon
½ Tbs Nutmeg
½ tsp Cloves
¼ tsp Sea Salt

Topping

½ c Coconut Flour
1 c Coconut Flakes
½ c Palm Sugar (Turbandino or other non-refined dry sugar, just not in liquid form)
½ c Coconut Oil
1 tsp Cinnamon
¼ tsp Sea Salt

Instructions

Preheat oven to 350f.
Prepare 13x9 in baking pan by greasing generously with coconut oil, set aside.
Prepare apples by washing, coring and slicing each, placing wedges into large mixing bowl. Carefully drizzle ¼ c coconut oil, palm syrup, 1 Tbs cinnamon, nutmeg, cloves and sea salt over apple slices, mixing with hands to ensure even coating throughout.
Spread slices evenly throughout pan, set aside.
Prepare topping by mixing coconut flour, coconut flakes, palm sugar, coconut oil, cinnamon and sea salt in medium sized mixing bowl, stirring until an easy crumb is created.
Sprinkle topping evenly over seasoned apple slices.
Bake at 350f for 20 min or until slices are lightly tender and the topping is golden brown.
Serve as-is or with your favorite non-dairy vanilla ice cream.
Makes 8-10 servings

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Be sure to join the rest of this All-American Potluck and enjoy these amazing dishes:

Feed Me Phoebe: Kitchen Sink (Gluten-Free) Mac n’ Cheese
Cooking With Books: Apple Pie Shortcake
The Naptime Chef: Baked Mac & Cheese with Marinara
Creative Culinary: Spiked Apple Crisp
Sarcastic Cooking: Grilled Cheese Sandwiches with Bacon and Tomato
Umami Girl: All-American Macaroni and Cheese
Flavia’s Flavors: Pumpkin Doughnut Holes
The Promise 365: Grandma Mary’s Baked Beans
Women on Fire: Red, White, and Blue Muddle Sunrise
One Hungry Mama: Dulce de Leche Apple Pie
Mother Would Know: Basil, Sundried Tomato and Goat Cheese Pasta
Ronaldo’s Cucina: Cuban-Inspired Ground Beef
Chef Pippa Calland: Deviled Eggs
Stan Frazier: Shrimp Scampi
Sweet Dreams LA: Fuji Apple Bread Pudding with Southern Whiskey Butter Sauce
Chef Robin Bodwin: Bread and Butter Jalapenos
Rawstachio: Elvis Sandwich 2.0
Chef Cody Utzman: Grilled Rib Eyes with Olive Oil Smashed Potatoes and Sweet Corn Salad

This post is also being shared with: September 2012 GFE Virtual Gluten-Free Support Group

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy Free, Sugar-Free, Vegan

September 13, Blogiversary and Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

September 13, 2012 By SunnyB 16 Comments

September 13^th may not mean a lot to most, but to the many who have been diagnosed with celiac disease, September 13^th is a day just as important as most any other holiday.

You see, September 13^th has been designated as National Celiac Awareness Day by the United States Senate, and “whereas the majority of people with celiac disease have yet to be diagnosed,” those of us who are lucky enough to have been identified want to help raise awareness and enable millions who are still unidentified to find their way.

Why September 13^th?

As I explained in my inaugural blog post, September 13^th is the birthday of Samuel Gee, the doctor who is credited with being the first person to find a link between celiac disease and diet.

Frankly, I owe my life to Dr. Gee. Quite literally.

It was September, 3 years ago, when I was diagnosed with celiac disease.

For several years before that, I had been ill. So extremely ill that my once morbidly obese build had dropped to a frightening 113 pounds.

At 5’ 11”, 113 pounds is thin. Too thin.

It didn’t matter how much I ate or how high in calories my food was (think junk food), I couldn’t keep most food down and what little food I could keep down went right through me.

I was starving to death.

Oddly enough, the sudden drop in weight was not the only symptom I had, nor was it the first. In fact, I was just as symptomatic when I was morbidly obese, my symptoms had simply magnified when the weight began to drop.

When you read my own living with celiac story, there is no doubt that my life has improved since being diagnosed with celiac.

It is also no coincidence that And Love it, Too! made its debut two years ago today, September 13, 2010.

From the beginning I knew that informing friends, but especially my family about celiac disease was going to be an important part of this venture. Opening my site on this day made perfect sense, and so it is.

As promised last year on my first blogiversary, and because my site opened with a cake, the name itself has been inspired by cake, it is my plan to celebrate this day with a new cake, every year!

A true southern classic, this Pineapple Upside Down Cake has been years in the making!

Really, it took me years to figure out how to make this cake gluten-free, dairy-free, refined sugar-free but just as delicious as the stuff my aunt Teena used to make.

My aunt Teena (whose specialties included bread and butter pickles, mustard greens, pinto beans and upside down pineapple cake) always said the key to a good pineapple cake was the cast iron it was cooked in and the caramel that coated the outside.

Having tasted upside down pineapple cakes from all over the US (prior to cd diagnosis), I do believe she was right.

Even without the gluten, grains, sugar and butter that filled my aunt Teena’s cakes, I do believe she would be proud of the recipe I am sharing tonight.

Regardless of all it is missing, this cake is spot-on and truly the perfect dish to be sharing with you this special day.

Enjoy!

Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

Ingredients

Caramel & Fruit Coating

20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
¼ c Coconut Oil
¼ c Palm Syrup
¼ tsp Sea Salt
7 Red Cherries, pits removed

Cake

½ c Coconut Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Eggs
1/3 c Coconut Oil
½ c Palm Syrup
2 Tbs Vanilla Extract

Instructions

Preheat oven to 350f.
Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
Once melted, whisk in ¼ c palm syrup, sea salt and juice from the 20 oz can of unsweetened pineapple slices. Allow sauce to reduce over medium to medium low heat until a thick caramel has been achieved (about 15-20 min). Remove from heat.
Carefully lay 7 whole pineapple slices on the base of the skillet, six half-slices on the sides of the skillet and then drop 1 pitted cherry in the center of each whole slice. Set aside.
Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
Mix in dry ingredients and blend until no lumps remain.
Carefully pour cake mixture over prepared fruit and caramel.
Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool slightly (10-15 min, still in skillet)
Place large serving platter or cake stand carefully, upside down, over the skillet.
Holding both the plate/stand and the skillet firmly together, quickly flip the skillet and platter so that the platter is right-side up and the skillet is upside down.
Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
Serve warm or refrigerate until ready to serve.
Makes 8-10 servings

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So many wonderful changes have come over the last two years of sharing my story, my recipes and my life with you, I cannot wait to see the changes and the progress that are yet to come.

Thank you for being a part of this dream! It is because of you that I continue to do what I do.

Love to you all! xo