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Unsweetened Vegan Coconut Milk Crockpot Yogurt

April 28, 2012 By 17 Comments

When my daughter was diagnosed with a milk allergy at just 17 months old, I could have never imagined where our food journey was about to take us.

It was just two years prior to that when I learned of my son’s shellfish allergy.

Because my son is severely allergic to shellfish, exposure giving him a full-blown anaphylaxis response; and because I had never ever dealt with a food allergy before his, I figured his immediate and dire reaction was exactly what we should expect with all food allergies.

If only it were so easy.

According to the Mayo Clinic, food allergy symptoms may include:

  • Tingling or itching in the mouth
  • Hives, itching or eczema
  • Swelling of the lips, face tongue and throat, or other parts of the body
  • Wheezing, nasal congestion or trouble breathing
  • Abdominal pain, diarrhea, nausea or vomiting
  • Dizziness, lightheadedness or fainting

These symptoms do not include more severe, anaphylaxis reactions where there may be a constriction and tightening of airways, shock, rapid pulse, dizziness or loss of consciousness; symptoms that require immediate care.

With so many varied symptoms, some that may not reveal themselves for as long as two to three days after ingesting an allergen, it is difficult, if not impossible at times to properly diagnose a food allergy.

When an allergy is diagnosed, especially when it is a food that is commonly enjoyed on a daily basis (milk, wheat, etc), there is often a panic of “what am I going to eat/how am I going to feed my child?”

That is where mommy bloggers like me come in.

Once I began to dig in and figure out what all exactly had milk in it, I immediately felt a sense of panic.

Quickly I learned that I had to not only watch out for the word “milk” on the label, nooo…I had to watch out for key words like: casein, whey and lactose.

After hours and hours of inspecting, dissecting and learning to read food labels, here are just a few things that I learned.

Bread has milk it.

Ham has milk in it.

‘Veggie cheese’ has milk in it.

A number of artificial sweeteners are derived from milk.

Breath mints. Breath mints sometimes have milk in them.

Medication sometimes has milk in it (like that pink amoxicillin pediatricians often prescribe)

Chocolate. Oh my poor baby…do you know how difficult it is to find chocolate that is truly dairy free?

Oh my poor baby.

But then I learned, not all bread has milk in it.  There is plenty of ham that is made without lactose or casein additives.  Vegan cheese is okay for us; ‘veggie’ cheese often is not.  Artificial sweeteners are not good for us anyway, so we just eliminated those…breath mints don’t always have milk in them and when it comes to chocolate, the richest, creamiest and finest dark chocolates are often dairy-free.

I can live with being a chocolate snob. Better yet, I can live with teaching my daughter to be a chocolate snob.

There are certainly worse things in life.

Still, when it comes to every day foods: cheese, yogurt, milk… where do you turn when you have a dairy allergy?

Fortunately for us, it seems the market is finally becoming aware of the growing epidemic food allergies have become.

Instead of being a rarity, we are finding that our difficulties are actually being shared by many in our community, in our country and even throughout the world.

Every day it seems new products arrive which make our world not only easier, but tastier too.

Unfortunately, many of those products come with a big price tag.

Take yogurt for example.

One six-ounce container of dairy free yogurt costs us anywhere from $1.29-$1.60 each.

Each.

We love yogurt.  We love the naturally healing good bacterial provided by yogurt.

We do not, however, love that price.

It did not take me long to determine that making my own yogurt might be a worthwhile venture.

But how?

My friend Stephanie O’Dea, the crockpot lady herself seemed to have the answer.

You see, Stephanie came up with the ingenious idea of making organic yogurt in her crockpot.

A reader of hers even made an allergy-free version of crockpot yogurt.

So I tried it.

I failed.

I tried again.

I failed.

By the fourth or fifth time, I had just about given up.  Just about.

After many, many attempts…I am pleased to say that I, too, have learned to make yogurt in my crockpot.

More than just a cultured milk product (which is very yummy in its own right), I finally managed to make a yogurt my children can sink their spoons into.

With just a few tweaks to Stephanie’s ingenious recipe, I have turned 6 oz of yogurt into 128 ounces of pure gold…

Okay, so it’s still yogurt.  But for a savings of about $30 a batch, it might as well be gold in my book.

Learn how to make your own liquid go…er, yogurt by following the recipe and detailed steps below.

Enjoy!

 

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Unsweetened Vegan Coconut Milk Crockpot Yogurt (Adapted from Stephanie O'dea's. original recipe)

Ingredients

  • ½ gallon Unsweetened Coconut Milk
  • 4 Tbs Agar Agar Flakes
  • 6 ounces (1 container) Plain, Dairy-Free Coconut Milk Yogurt

Instructions

  1. In 4-6 quart crockpot, mix together ½ gallon unsweetened coconut milk and 4 tbs of agar agar flakes. Turn temperature to low, cover and cook for 1 hour.
  2. Remove cover, whisk agar agar and milk mixture until fully incorporated, return cover and let cook for another 1 ½ hours (2 ½ hours total).
  3. After 2 ½ hours, remove cover, whisk agar agar and milk mixture again, return cover and unplug crock.
  4. Allow crock to sit for 3 hours, unplugged with the lid on.
  5. When 3 hours have passed, scoop out 2 cups of the warmish milk/agar mix and put it in a medium bowl. Whisk in the container of dairy-free coconut milk yogurt then dump the bowl contents back into the crockpot. Stir to combine.
  6. Keeping crock unplugged, return lid and wrap a heavy bath towel (or two) around the crock for insulation. Let crock sit for 10-12 hours (overnight is best). In the morning, you will discover your lovely yogurt, milk and agar mix has thickened, although it will not be as thick as the store-bought stuff you are used to. Still, there is no doubt this is yogurt.
  7. If you still want to add more thickness, try adding in ¼ c tapioca starch or arrowroot powder.
  8. You may find bits of agar still floating in the mix, because we add in whole fruits to ours, the few flakes that are left never bother us.
  9. If you must, straining your yogurt can remove any extra agar remnants.
  10. Add in fruit, honey or whatever toppings you please to your velvety white creation.
  11. Have fun, make it your own and eat in good health.
  12. Makes 1/2 gallon.
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Fruit-Sweetened Grain-Free Vegan Cobbler

April 24, 2012 By 3 Comments

“How do you make cobbler without flour?”

(With a smile on my face) “I have my ways.”

Thus began the workroom discussion of how someone like me can still enjoy foods like the rest of you.

Okay maybe not the rest of you, because there is a strong chance that if you are viewing this page it’s because you eat at least somewhat like me…

But what about those who still happily reside in the gluten and dairy-loving world?

Yeah, like them too.

Made from ingredients that can always be found in my pantry and in my freezer,   this recipe goes together as quickly as the classic dump-cake only without all of the added sugars, dairy and grains. Big enough to feed my family of 7 and still have plenty left for company to enjoy, this cobbler has become my go-to dessert for family gatherings, pot lucks or even that unexpected dinner guest you so willingly wish to impress.

From my home to yours, enjoy.

 

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Fruit-Sweetened Grain-Free Vegan Cobbler

Ingredients

  • 12 oz Frozen Red Raspberries
  • 12 oz Frozen Blackberries
  • 12 oz Frozen Cherries
  • 10 oz Frozen Blueberries
  • 2-20 oz Cans of Crushed Pineapple in its own Juice
  • 4 c Almond Flour
  • 1 c Unsweetened Coconut Flakes
  • 2 Tbs Cinnamon
  • 2 tsp Sea Salt
  • 1 tsp Cardamom
  • 1 tsp Nutmeg
  • 1 c Butter-Flavored Palm Shortening
  • 1 c Pecan Pieces

Instructions

  1. Preheat oven to 375. In large 11x15 cake pan, layer raspberries, blackberries, cherries, blueberries and pineapple, spreading evenly throughout pan. Set aside.
  2. In large mixing bowl, blend together almond flour, coconut flakes, cinnamon, sea salt, cardamom and nutmeg. Using pastry knife, cut in palm shortening until small even crumbles have formed.
  3. Sprinkle crumb topping over layered fruit. Sprinkle pecan pieces on top of crumble and bake for 50-65 minutes or until topping is golden brown and lightly crisp.
  4. Remove from oven, serve as-is or top with your favorite dairy-free ice cream.
  5. Serves 10-12
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No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

April 17, 2012 By 7 Comments

Let me start by saying Pinterest is a dangerous site.

Very dangerous.

In addition to losing unimaginable amounts of time, Pinterest can motivate you to do things you might not have done before.

Sometimes this is a good thing.

Sometimes this is not.

These no-bake, refined sugar-free vegan candy bar brownies are the result of a number of Pinterest inspired ideas.

Is this a good thing?

Yes.

Dangerous, maybe…but good none the less.

First, I came across this beautiful recipe for snickers brownies.  Filled with sugar, gluten and dairy, as delicious as this recipe appears, it is one that my family will never be able to enjoy.

Then there is this recipe for raw brownies from Taste Space.  Five ingredients no added sweeteners; and I thought, you know that could work as the base for a gluten-free dairy-free snickers brownie…

Finally, there have been a number of pins showing how easy it is to make marshmallows at home, so I thought I would give this my own spin.

Top everything off with a very easy raw caramel and a from-scratch refined sugar-free chocolate topping, I almost nailed it a vegan no-bake version of that beautiful snickers brownie mentioned above.

Almost.

Through experimentation, a bit of research and a lot of tweaking, I found that making a marshmallow crème that is vegan, grain-free, soy free and refined sugar free is not that easy.

And once you accomplish something close-to…well, it’s not nearly as fluffy as what one would hope marshmallow cream to be.

I did, however, create exactly what I hoped to create…then I failed to take pictures.

What you see here is the remnants of my grain-free, soy-free, refined sugar-free vegan marshmallow crème.

It is fluffy, tasty and very marshmallow-like…but doesn’t hold up quite the same way as the traditional stuff would for the nougat portion of this recipe.

I thought about leaving that portion out, but it is just too good to forget.

That being said, without the nougat portion of this recipe, you would still have some pretty amazing caramel brownies.  Use raw cocoa and this recipe is not simply refined sugar-free and vegan, this recipe would be raw to boot!

So go for it.

Or stick with what I have below for an extra decadent, never forget, mouth-watering candylicious brownie that you will be forever grateful you took the time to make.

What essentially was my birthday gift to myself is now my gift to you.

With nearly two pounds of Mejool dates and a combined total of two-cups of good-quality maple syrup; this recipe is far from economical, but truly worth every penny.

May you find these decadent treats as satisfying as we do.

Enjoy!

 

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No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

Ingredients

    Brownie Layer
  • 2 cups Blanched Almond Flour
  • 1 cup Cocoa Powder
  • ¼ tsp Sea Salt
  • 2 ½ c Medjool Dates, pitted
    • Nougat Layer
  • 1 batch Grain-Free, Vegan Marshmallow Crème (recipe below)
  • ¼ c Butter Flavored Palm Shortening
  • 1 c Palm Sugar
  • ¼ c Full-Fat Canned Coconut Milk (My new favorite is Native Forest)
  • ¼ c Unsweetened Almond Butter (I use homemade)
  • 1 ½ c Pecans or Cashews
  • 1 tsp Vanilla
    • Caramel Layer
  • 2 c Medjool Dates, pitted
  • ¾ c Maple Syrup
    • Candybar Topping
  • 1/3 c Coconut Oil
  • ½ c + 2 Tbs Cocoa Powder, Divided
  • 2 tsp Vanilla
  • ¼ c Maple Syrup
  • 3 Tbs + ¼ tsp Arrowroot Powder
  • ½ c Unsweetened Almond Butter (I use homemade)
    • Marshmallow Crème
  • 1 c Filtered Water (divided)
  • 3 Tbs Agar Agar Flakes
  • 1 c Maple Syrup
  • 1 tsp Vanilla
  • ¼ tsp Sea Salt

Instructions

  1. Line 9x13 cake pan with parchment paper.
  2. Make marshmallow crème by boiling ½ c filtered water. Add in agar agar flakes and continue to boil for another 3-4 minutes or until flakes have completely dissolved. Set aside.
  3. In medium sauce pan, bring remaining ½ c filtered water, 1 c maple syrup, vanilla and salt to a boil over medium-high heat. Using a candy thermometer, allow mix to continue to boil until a temperature of 240 degrees or soft ball stage has been achieved. This will take approximately 8-9 minutes.
  4. Remove sauce pan from heat.
  5. Using stand mixer, combine agar agar base with candied syrup using low/medium speed. Slowly turn mixture to high and continue beating until mixture becomes thick like marshmallow crème (about 10 minutes).
  6. While stand mixer is beating away at marshmallow mix, bring together brownie layer by pulsing together almond flour, 1 c cocoa powder, and ¼ tsp salt. Slowly add 2 ½ c dates, one piece at a time through the feed tube of the food processor while processor is running. Once complete, mix should resemble coarse crumbs but will stick together when pressed.
  7. Press brownie mix into the base of the parchment-lined 9x13 cake pan, spreading evenly to ensure full coverage. Set aside.
  8. Return to marshmallow crème, stopping stand mixer once the mix is light and fluffy (not as thick as traditional marshmallows, but no doubt it is marshmallow crème).
  9. Using medium sauce pan, prepare nougat layer by melting butter-flavored palm shortening over medium heat. Add palm sugar and coconut milk, stirring until dissolved. Bring to a boil and add in the marshmallow crème, almond butter and vanilla, stirring until smooth. Remove from heat and fold in pecans or cashews. Pour evenly over brownie layer, using spatula to ensure even coverage. Place brownies in the freezer until you are ready for the next layer.
  10. Using high-speed blender, combine 2 cups of dates with ¾ c maple syrup and blend until completely smooth and caramel-like. Remove brownies from freezer. Pour caramel on top of nougat layer and spread evenly with a spatula to ensure complete coverage. Return to freezer.
  11. Wash high-speed blender, dry with towel, making certain to remove all water because water could damage the precious final step…creating the chocolate coating.
  12. No one wants to ruin their chocolate coating.
  13. Prepare chocolate coating by adding coconut oil, ¼ c + 2 Tbs cocoa powder, vanilla, maple syrup and arrowroot powder to blender. Mix on medium about 20 seconds then increase to high for about 10 seconds. Add remaining ¼ c cocoa powder and ½ c almond butter. Blend until smooth.
  14. Remove brownies from freezer and carefully spread chocolate mix evenly on top of the caramel layer. Once complete, place brownies in refrigerator for 30 min or until ready to serve. The top should be crisp like a candybar before serving.
  15. Completely remove brownies from pan by lifting parchment paper before cutting. This will make creating uniform squares a lot easier.
  16. Because these are so rich, I recommend cutting them into smaller-than usual brownie bites.
  17. Have some unsweetened coconut or almond milk handy…you’ll want something to enjoy these with.
  18. Makes 24-36 servings.
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This recipe is also linked to: Gluten-Free Wednesdays

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Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

April 5, 2012 By 2 Comments

Spring is beautifully upon us.  Flowers are blooming, birds are singing.  Children are ready to shed their winter gloom to get outside and play.

Then there is the yard.  Lawns need to be mowed, weeds need to be pulled.

Or do they?

One advantage to living in a drought ridden area is the fact that grass has become faux pas.

Instead of wasting precious resources on frivolous things like having a green lawn, I get to focus on my garden. Watering things that help to feed and nourish my family has always been more important to me than maintaining a lawn, I’m happy to say that decision is now officially socially acceptable in my area.

But then there are weeds.

No matter how little water we have received, weeds always seem to find a way to grow.

There are some plants that I pull without hesitation.

But then there are those plants that are instead put to good use.

Unlike most, I smile when dandelions begin to appear.

Far more than an early sign that spring is on the way, dandelions are food for the soul, good for your liver and delicious to the tongue.

Every part of the dandelion can be enjoyed. Roots can be dried, ground and used as a tea with a similar flavor to coffee; or you can boil the roots and enjoy them like a small potato.  The leaves are delicious either raw or cooked, but they are best if picked before flowers begin to bloom.  And finally the yellow flowers offer a beautiful garnish for the most simple salad, sweet to the tongue, delicious in more ways than one, wow your friends with your gourmet flair and put those dandelions to good use.

In time you may start to see the dandelion for what it is, a gift of nutrition that is free for the taking.

To ease your family into your new love for these delicately delicious delights, mix the greens with more familiar lettuces like in this Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette.

 


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Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

Ingredients

    Blood Orange Vinaigrette
  • ½ c Juice from Blood Orange
  • ¼ c Olive Oil
  • 2 Tbs Apple Cider Vinegar
  • 2 Tbs Agave Nectar
  • 1 tsp Rosemary, crushed
  • 1 tsp Thyme
  • ½ tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
    • Salad
  • 2 c Dandelion Greens
  • 2 c Shredded Kale, thick stems removed
  • 10 oz Spinach
  • 1 Blood Orange, Peeled and Diced
  • ½ c Candied Pecans
  • Dandelion flowers for garnish (optional)
    • Candied Pecans
  • ½ c Pecans
  • ¼ c Coconut Palm Sugar
  • ¼ c Water

Instructions

  1. Prepare vinaigrette. In pint-sized mason jar, add juice of blood orange, olive oil, apple cider vinegar, agave nectar, rosemary, thyme, garlic powder and salt and pepper. With lid on jar, shake vigorously then store in refrigerator until ready to use.
  2. Prepare candied pecans. In small non-stick pan, combine pecans, palm sugar and water. Over medium heat, bring mixture to a boil, reduce heat and allow to simmer for approximately 1-2 minutes, stirring constantly until pecans begin to lightly brown and sugar syrup appears dry. Watch closely as the sugar tends to burn quickly. Remove from heat and spread coated pecans over parchment lined cookie sheet. Allow to cool completely.
  3. Prepare salad. In large salad bowl, combine dandelion greens, kale, spinach, diced blood orange, candied pecans and dandelion flowers for garnish (optional). Serve with blood orange vinaigrette.
  4. Delicious alone or with eggs and roasted chicken breast for a complete meal.
  5. Serves 6-8
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This recipe is also connected to: The GFE Virtual Gluten-Free Support Group , Allergy Friendly Friday and Wellness Weekend

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , ,

Grain-Free Vegan Candy Creme Eggs

April 3, 2012 By 4 Comments

:) If you follow me on Twitter or Facebook, or even if you stopped by to visit my recent review of Well Fed (don’t forget to enter the giveaway while you are there!) you have heard me talk about my final plunge into the Paleo world.

While most of the recipes I have shared here over the last year have been Paleo or Paleo friendly, I must admit that up until the last few weeks, I was still indulging in things like the occasional rice or potato platter.

Going grain-free has not only been an important adjustment for my gut, limiting my sugar intake (palm, stevia or otherwise) has also been a blessing.

That being said, Easter is this weekend, and while I plan on continuing my grain-free, dairy-free, legume free ways; I will be making treats for others to enjoy including these Vegan Nutty Butter Eater Candies and the beautiful crème eggs I am sharing with you tonight. And while these are sweeter than I can eat on a regular basis because these treats are Paleo-friendly, if I stop to steal a bite I know I won’t be throwing off my whole eating plan.

Because the creme filling is made with palm sugar, it is darker than the store-bought stuff, yet the texture and flavor is spot-on to the candies we so lovingly remember.

Using turmeric to color the ‘yolk’ not only keeps you from having to use unnatural food coloring; the lightly floral flavor from the spice is a nice compliment to the candy itself.

Amazingly these treats come together in just minutes (excluding the refrigeration time to help solidify the filling/make molding these by hand possible), and other than a hand or stand mixer to make the crème creamy, there are really no special tools required.

While the measurements I use makes approximately 15 candy eggs about the same size as the store-bought versions, I could easily see making dozens of miniature versions by dropping the filling measurements from tablespoons to teaspoons or doubling the filling and making just a few giant eggs.

Because the directions below do not require a mold, you are free to measure and shape however your creative nature guides you.

However you choose to enjoy these, I hope this holiday gives you many reasons to celebrate.

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Grain-Free Vegan Candy Creme Eggs

Ingredients

Instructions

  1. Blend together arrowroot powder and palm sugar in blender. Set aside.
  2. Using electric mixer, beat together agave nectar, palm shortening, vanilla and salt in large mixing bowl.
  3. Slowly add in powdered sugar. Measure in no more than ¾ c arrowroot and palm sugar mix at a time, blend on lowest setting until completely creamed together to prevent covering the walls with grain-free powder sugar. No matter how much you are tempted, do not go above the lowest setting (take my word on this!). Continue mixing in ¾ c at a time until powdered sugar and agave mix are completely incorporated.
  4. Divide candy crème in half, placing each half in small glass bowl. Mix turmeric into one-half candy crème until fully incorporated. Cover and refrigerate each bowl of candy crème filling for 2+ hours or freeze for 10-15 minutes, depending on when you want to serve your candy.
  6. When candy crème is stiff but pliable, scoop out 1 tbs of egg ‘white’ (okay, it’s light brown, but you know what it’s meant to be ;)) and flatten completely. Scoop out 1 tbs of egg ‘yolk’ and form round ball. Place the yolk in middle of the white then mold the white around the yolk, shaping the filling into the desired egg shape. Place on parchment lined cookie sheet and continue this process until all of the filling has been molded into the desired shape.
  8. Return molded crème to the freezer for approximately 10 minutes or refrigerate until ready to cover with chocolate.
  9. Melt chocolate in the microwave using a ceramic bowl. Set timer for 2-minutes, but remove chocolate at 30 second intervals, stirring each time until the chocolate has completely melted. This will take approximately 1 ½-2 minutes.
  10. Remove crème eggs from freezer.
  11. If eggs flattened slightly during the original molding process, they should be stiff enough at this time to re-shape into the perfect egg (or whatever you would like them to look like). Do this before dredging each egg in chocolate.
  13. Dredge each egg in chocolate until completely covered, allow chocolate to drip lightly from the egg and place on clean parchment lined cookie sheet. Once each egg has been properly covered, return eggs to the freezer and allow them to set for 10-15 minutes or until chocolate shell has completely solidified.
  14. Remove from freezer and wrap in candy wrapper until ready to serve. Serve at room temperature.
  16. Makes approximately 15 eggs.
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Have a Happy Easter!

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Papaya Lime Coconut Muffins

March 25, 2012 By 16 Comments

I’m sorry I have been so quiet this past week.

Truth is my family and I have eaten a lot of whole-food this week with very few inspirational recipes.

The best meals are those that don’t require recipes though, right? ;)

Oh, I do have a couple of special just-waiting for that right moment recipes under my belt; but with Easter quickly approaching, I am doing my best to perfect a few Eater-related, gluten-free, dairy-free refined sugar-free but still as good as you remember recipes for you to enjoy.

Then my friend Shirley Braden announced her March Muffin Madness event and I knew I had to find a way to participate.

I love muffins. Blueberry, strawberry, raspberry, lemon, banana, banana chocolate chip and more.

I must say muffins were one of the top things I missed when going gluten-free.

Knowing that Shirley is going to have something amazing and never heard of before recipes for her event, a classic blueberry muffin just wasn’t going to do.

So I took a look around my kitchen to see what inspiration I might find.

Because we are so close to Mexico and the tropical produce that comes with, this time of the year our stores are brimming with bright, beautifully exotic fruits that make you dream of days on the beach just by cutting in.  Naturally, my kitchen is well stocked with these luscious fruits waiting to be devoured.

Of these, the papaya fruit has to be one of my favorites.  Beautiful coral pink hues and lightly sweet, squeeze a little time juice on and you have created a paradise for your mouth.

These muffins highlight what I consider to be the best of the best in regard to paradisiacal delights; papaya and lime with coconut and banana, naturally sweet and no sugar needed.  Like having the ultimate fruit salad in one easy-to-carry high-protein package; these muffins may not plump up like the glutinous cousins you so fondly remember, but don’t let their flattened package fool you, these are every bit as pillowy sweet as a muffin should be.

Enjoy!

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Papaya Lime Coconut Muffins

Ingredients

  • 6 ounces Papaya, peeled and seeded
  • Zest of 1 lime
  • Fruit of 1 lime (remove the pith and use the entire fruit, not just the juice)
  • 1 large, very ripe banana (about 4 oz)
  • ½ c Coconut Flour (unsifted, 2.75 oz)
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • ½ c Coconut Oil
  • ½ c Unsweetened Coconut Milk
  • 1 tsp Vanilla
  • ½ c Shredded Coconut, unsweetened

Instructions

  1. Preheat oven to 350f. Generously grease or line 12 muffin tins, set aside.
  2. Add all ingredients to blender in the order listed.
  3. Blend until ingredients are fully incorporated, tampering as needed.
  4. Scoop ¼ scant cup of muffin batter into each prepared tin.
  5. Bake for 45-50 minutes or until muffins are golden and the centers are firm.
  6. Allow muffins to cool in the tin, they should be moist but not mushy and will firm up as they cool.
  7. Makes 12 servings.
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It’s that easy!

Don’t forget to enter for your chance to win a copy of Paleo Parents new cookbook, Eat Like a Dinosaur today!  Entries close at 11:59 tomorrow, March 26, so be sure to leave your comment here to win.

Also, stop by BeBesty.com every Thursday to see a combination of new and not previously published recipes with the occasional oldie but goodie from yours truly.  Register and comment here by midnight tonight (March 25) for your chance to win a $50 Visa gift card, tell them SunnyB sent you ;)

This recipe is also connected with: Wellness Weekends

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Guest Post for Dixie Chik Cooks: Sugar-Free Chocolate Cashew Butter (Raw, Vegan)

March 17, 2012 By 2 Comments

This post originally aired over at Dixie Chik Cooks.  While Shea (the original Dixie Chik) is not gluten-free or dairy-free, many of her creations are naturally safe for those of us who are.  Creative, spicy, and beautifully talented, be sure to visit Dixie Chik Cooks for some beautifully southern inspiration.

 

It is always an honor to have a friend request a guest-post.  Yet even though Shea and I work together more often than most bloggers work together, because our methods of cooking are so different it is often difficult to come up with something that she and her readers will love equally as my family and my readers do.

But then, there’s chocolate.  Who doesn’t love chocolate?

When my son asked me to make him a chocolate sandwich (think: Nutella), I knew just what I wanted to share.

Because two of my children and I cannot have milk, luxuries like Nutella are a no-go for us.  That and the amount of sugar in the store-bought brands of chocolate nut-butters is enough to send my children into permanent hyper-active mode.

When there’s five of them and only one of me…

Let’s just say I avoid sugar as best I can.

Still, we like sweet. We love chocolate. And, we like to enjoy our food.

Thus, I am happy to share our solution to the no store-bought chocolate butter conundrum.

Choosing raw cashews over hazelnuts primarily because they are easier to find in our humble little town, this recipe is smooth, rich, creamy and every bit as sinfully delicious as a chocolate nut-butter should be…only, this one has none of the sugar or chemicals that come with the store brand.

Thank you, Shea, for the opportunity to share, I hope to see you all again sometime soon.

xoxo

Sugar-Free Chocolate Cashew Butter (Raw, Vegan)

3c Raw Cashews

3 Tbs Cocoa Powder

3 Tbs Coconut Oil

6 Dates, soaked 1 hour

10 drops Vanilla Crème Liquid Stevia

 

Using high-speed blender, add ingredients in the order provided above.  Blend on medium speed for about 3 minutes, tampering all ingredients until somewhat crushed, turn speed to high and continue to blend until the natural nut oils are released and the nut butter is creamy and smooth, approximately 5 minutes longer.  Remove from blender, serve and enjoy.

Store in an air tight container and refrigerate.

Makes approximately 3 cups of nut-butter.

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Grain-Free Irish Soda Bread, 2-ways

March 15, 2012 By 4 Comments

My red hair is generally a dead giveaway to one of the most distinct parts of my family ancestry.

While I grew up proud of every part of my rich, mixed family history which includes: American Indian, English, Dutch and (as mentioned before) Irish, the two portions I studied most closely were definitely my American Indian and Irish history.

This time of the year my hometown of San Diego, California, is brimming with Irish related events.  Ceili dances, food, parades, shamrocks and Irish pottery on every corner, this is truly a time to celebrate a proud Gaelic history.

As it is with many celebrations worldwide, food is certainly at the heart of any Irish Festival.

Of this, I must admit that I miss soda bread the most.

A quick search online shows two very different types of Irish Soda Bread.

If you ask an Irish man, Soda Bread is a relatively easy recipe made with flour, baking soda, salt and buttermilk.

Here in America, many people identify Irish Soda Bread as sweet bread made with raisins or some other type of fruit.

Either way, this Irish girl has long missed her Irish Soda Bread.

Today I am happy to share with you a bit of my own family tradition through two very different, but very delicious types of soda bread.  One replicates a very traditional, very simple Brown Soda Bread and the other a more Americanized fruit-laced Soda Bread.

Whether you prefer one or another, I hope your St. Patty’s day is filled with many reasons to celebrate your Irish Heritage (authentic or not).

Eireann go braugh!

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Grain-Free Brown Irish Soda Bread

Ingredients

Instructions

  1. Preheat oven to 350f.
  2. Grease and flour 9” round cake pan, set aside.
  3. Mix together coconut or almond milk with lemon juice, set aside.
  4. In large mixing bowl, mix together almond meal, coconut flour, arrowroot powder, salt and baking soda.
  5. Slowly add wet ingredients into dry ingredients.
  6. Bake bread at 350f for 40 minutes, remove and cut “X” into the top of the batter using an oiled knife. Return to oven. Bake for another 40-50 minutes or until a knife, when inserted, comes out dry.
  7. Serve with a large dollop of coconut butter or your favorite topping.
  8. Makes 10-12 servings.
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Grain-Free Fruited Irish Soda Bread

Ingredients

Instructions

  1. Preheat oven to 350f.
  2. Grease and flour 9” cake pan, set aside.
  3. Mix together unsweetened coconut or almond milk and lemon juice, set aside.
  4. In large mixing bowl, whisk together beaten eggs, palm shortening and vanilla. Add in milk and lemon mixture, set aside.
  5. In large mixing bowl, bring together almond flour, arrowroot powder, palm sugar, salt, baking soda, grain-free baking powder, dried fruit and ground anise.
  6. Mix wet ingredients into dry.
  7. Pour batter into prepared cake pan and bake at 350f for 60-70 min.
  8. Makes 10-12 servings.
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:) Don’t forget to enter here for your chance to win a free copy of Eat Like a Dinosaur and have a wonderful St. Patty’s Day Weekend! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

ICM, Giveaway and the Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

March 12, 2012 By 20 Comments

Happy Ingredient-Challenge Monday!

As Shea and I announced last month, the 2nd Monday of every month is now dedicated to our ICM challenge!

As mentioned this past Saturday, we have a lot in store for you this month.

First, our featured ingredient for this month: Kale!

Like I have said before, I love love love my greens!  But of all the greens, kale is definitely at the top of the list.

Why?

It’s versatility.  Raw, cooked, dehydrated or blended into your favorite smoothie, this green packs a delicious nutritional punch anyway you chose to serve it.

Low calorie high fiber.  Can you say, win!?

One cup of kale has only 33 calories yet offers 5% of the daily value for fiber.  Additionally, one cup of raw kale also has 206% of your Vitamin A (for your eyesight, appetite control and taste buds), 134% Vitamin C (keeps your immune system strong), 9% of your daily calcium (for your bones, nerve function and more!), and 6% of your daily iron (keeps your blood healthy and your immune system strong).

Kale is also a good source of Vitamin K, Vitamin B6, Magnesium, Potassium, Copper, Manganese and more!

All this from one not-so-little leaf.

Seriously, kale does a body good.

Inspired by a delicious recipe from the wonderful book I reviewed this weekend, Eat Like a Dinosaur, Shea and I are pleased to open this ICM challenge with our own very green, wonderfully delicious kale recipes for you.

 

This smoothie has all of the markings of a delicious dessert, especially when topped with a dollop of coconut whipped cream (never mind the amount in the picture below, which was solely for aesthetics, really, a spoonful will do).  Even so, packed with raw fruits and vegetables, a powerful anti-oxidant punch from the raw cocoa and a good amount of protein from the raw cashews, even without the whipped cream, I have no doubt you will find lots of not-so-guilty pleasure in this delicious drink.

Heck, I’ve been drinking it every morning for the last week.

It is that good.

With approximately three cups of kale in each large serving…

Well, I’ll let you tally the nutritional value on that.

This is good stuff.

;)

Enjoy!

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Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

Ingredients

    Coconut Whipped Cream (Optional)
  • ¼ c Arrowroot Powder
  • ¼ c Palm Sugar
  • Cream from 1 can of full-fat coconut milk, refrigerated at least 48 hours (I prefer Thai Kitchen)
    • Smoothie
  • 2 sliced banana’s, frozen
  • 1 handful raw cashews (approximately ¼ c)
  • 1 c unsweetened almond or coconut milk
  • 1 Tbs raw cocoa
  • ½ tsp Mint Extract
  • 4 big kale leaves, stems removed and shredded

Instructions

    Coconut Whipped Cream:
  1. Refrigerate mixing bowl for at least 2 hours.
  2. Using coffee grinder or small blender, blend together arrowroot powder and palm sugar until completely incorporated.
  3. Remove mixing bowl and coconut milk from refrigerator. Scrape cream from coconut milk container, being careful to leave as much of the water out of the cream as possible. Place in chilled mixing bowl. Using stand-mixer, whip on medium-high or high speed for about 60 seconds. Slowly add arrowroot and palm sugar ‘powdered sugar’ mix until the ideal sweetness and consistency has been achieved. Refrigerate until ready to serve.
    4. Smoothie:
  4. Load ingredients into high-speed blender in the order shown. Blend until completely smooth. Serve as-is or with a dollop of coconut whipped cream.
  5. Makes 2 small or one large serving(s)
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:) Now that I have shared my kale recipe with you, won’t you share yours with us?

To enter this month’s Ingredient-Challenge Monday:

1. Simply link your kale recipe to the blog-hop below.

2. Link this post with your recipe, using the ICM logo (at the top of the post) or through simple mention in your individual recipe post (not your homepage).

3. You may submit more than one recipe, but please ensure you link each one correctly and only enter each recipe once.

 

What’s in it for you? :) We’re glad you asked!

Each month, Shea and I will select one winner from the ICM recipes shared and feature that recipe on our own page (double exposure, YAY!).

This month though, we have something extra-special for you.  Remember the lovely book from Paleo Parents?  Each entry into this month’s ICM challenge wins you the opportunity to win your own copy of Eat Like a Dinosaur!

:) Link it up, share your kale recipes and increase your opportunity to win!

 

Wait, what if I don’t have a blog?

That’s OKAY! There are more ways to win!

1. Do you have a fantastic kale recipe?  Leave a comment below with the recipe in full.  Shea and I will be happy to consider this in our monthly feature, and you will be entered into our monthly drawing.

2. “Like” And Love it, Too On Facebook, and leave a comment telling me you did.

3. “Like” Dixie Chik Cooks On Facebook, and leave a comment telling me you did.

4. “Like” Paleo Parents On Facebook, and leave a comment telling me you did.

5. Follow @andloveittoo On Twitter, and leave a comment telling me you did.

6. Follow @dixiechikcooksOn Twitter, and leave a comment telling me you did.

7. Follow @PaleoParents On Twitter, and leave a comment telling me you did.

Entries will be received through 11:59pm March 26, 2012.  Winners will be announced EOD March 27, 2012.

Remember, each action = 1 comment.  Each comment = 1 entry.  The more actions = the more opportunities to win!

Good luck everyone, we cannot wait to see what you come up with! xoxo

 

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no-bake cookies (allergy-free, refined sugar-free, grain-free, vegan)

March 4, 2012 By 8 Comments

About a week ago I pinned these beautiful, paleo-friendly no-bake cookies which were originally shared by Alison Lewis from ingredients, inc.

While Alison’s recipe is good, really good, this recipe has been the cause of much discussion over the last week.

One of the main discussions that really stuck with me is where on earth do you find good chocolate chips that don’t have cane sugar or artificial sugars in them?

While my chocolate chips of choice use evaporated cane juice, which is safe for my family; there are many (like my friend Ricki Heller from Diet Dessert and Dogs), who cannot have cane sugar of any type.

So when Ricki asked me if I knew of a good replacement for the chocolate chips, I had no positive answer for her.

I knew right then and there that I wanted to revamp this recipe, if for nothing else than to make something Ricki could enjoy, too.

The addition of flax seeds to this recipe not only increases the nutritional value of these cookies, it adds just enough of a bite, making these truly reminiscent of the texture more traditional oat-based recipes have.

Inspired by Alison’s beautiful paleo-friendly recipe, I have updated the recipe from my childhood and am happy to share these allergy-free, refined/cane sugar-free, vegan and paleo friendly no-bake cookies made just for you.

Have a wonderful week!

xoxo

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no-bake cookies (allergy-free, refined sugar-free, grain-free, vegan)

Ingredients

Instructions

  1. In large saucepan, combine palm sugar, cocoa powder, coconut oil or palm shortening, unsweetened coconut milk and salt. Melt over medium heat until mix reaches a light simmer, stirring continuously. Lower heat slightly and continue to stir for 60 seconds. Remove from heat.
  2. Quickly stir in remaining ingredients. Drop mixture by the tablespoon onto parchment-lined cookie sheets and refrigerate for 5-10 minutes or until completely cool.
  3. Makes approximately 30 cookies.
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