Pumpkin Butter Truffles

October 29, 2012 Kate

Have you tried my Chocolate Peanut Butter Balls (almond butter option), if you haven't, you really should!! There is even added protein in the recipe to make them that much better! This Pumpkin Truffle recipe is similar and perfect for a fall chocolate fix! I don't think I have ever enjoyed or made a pumpkin recipe with chocolate, but I have to say, I like these two hanging out together!!

The inside, what I am calling the pumpkin butter, was scrumptious on it's own. Feel free to skip the chocolate altogether and use it as a spread or dip. Another option, if you want to leave out the chocolate, (I think you're crazy) is to roll the balls in coconut instead of dipping them. Lots of variations here!!!

Recipe: Pumpkin Butter Truffles

Ingredients

1/2 cup pumpkin
1/2 cup almond butter
2-3 tbsp maple syrup
1/4 cup vanilla protein powder (Optional, add 1/4 cup more flour to replace. I used Jay Robb's Vanilla Egg White Protein )
1/2 cup almond flour
1 tbsp lucuma powder (optional, adds maple flavor)
3/4-1 tsp pumpkin spice
1/4 tsp cinnamon
dash or two of sea salt (omit if using salted nut butter)

Chocolate:

1/3 cup dark chocolate chip
1 tbsp cacao butter or coconut oil

Instructions

Combine the pumpkin, almond butter, syrup and oil in a bowl
In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt
Add the wet to the dry and mix well
Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls
Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes
While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer
With a spoon or a toothpick, place each ball into the chocolate and coat
Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes
Store in the refrigerator or freezer

Quick notes

*Any nut or seed butter would work here. Coconut butter would be an option as well.

*I used a Xylitol Maple Syrup for less sugar, so I added a couple teaspoons of Swerve (my favorite all natural sweetener).

Variations

If you prefer to roll these in shredded coconut, once you form the balls, they should be soft enough and sticky to roll at that time. I would throw them back in the freezer to set for about 30 minutes. Store these in the refrigerator or freezer as well.

Let me know what other combinations you guys try!

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Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Vanilla Bean Ice Cream

May 19, 2012 Kate

It's chilly and rainy here, but that doesn't stop me from making ice cream!! This vanilla bean ice cream is so versatile and can be jazzed up so many ways. Feel free to add in nuts, fruit, chocolate chips, nut butters, etc. I think its perfect plain and simple.

I have a no sugar option below using Swerve. I actually prefer the taste of this over the real honey, but those sweeteners cause liquids to become rock hard in the freezer. If you plan to eat the ice cream straight from the ice cream maker, it's not a problem. It's really not a problem at all if you let it thaw out before serving straight from the freezer.

I don't include this in the recipe, but you could make this a high protein treat. I would add 1/4 cup vanilla egg white protein to this. Add it as the very last step and run the mixture through a blender to remove protein lumps. I'm sure any protein powder would work, I would suggest only use a vanilla, strawberry or chocolate flavored one.

Recipe: Dairy Free Vanilla Bean Ice Cream

Ingredients
2 cans full fat coconut milk
1 cup vanilla unsweetened milk, non-dairy*
1/2 tsp vanilla bean powder (2-3 beans)
4 egg yolks
1/4 -1/2 cup sweetener (honey, palm sugar, coconut nectar or for no sugar use Swerve)
1 tbsp vanilla extract

Instructions
Combine cans of coconut milk, non dairy milk, and vanilla beans in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
Once milk begins to simmer, turn heat down to low
In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won't be using an ice cream maker or anxious for it to cool)
Place cold mixture into ice cream maker and follow directions
Store in an airtight container

Quick notes
*I prefer to use the So Delicious Vanilla Coconut Milk with no sugar

Enjoy!

Almond Butter Chocolate Chip Cookies

May 14, 2012 Kate

I just read that tomorrow is National Chocolate Chip Day. So in honor of this very important day, I thought this was the perfect opportunity to post my Almond Butter Chocolate Chip Cookie Recipe. For about a week now, there has been a bottomless jar of cookies on the counter. I made this recipe so many times and so many different ways until I got what I wanted! It's a horrible thing to have to keep taste testing cookies until you get the recipe perfected...especially cookies that have chocolate chips in them!

Here's a couple of the things I learned. I wanted a crisp but moist in the middle cookie and thought I could achieve that with the combination of butter or coconut oil combined with palm shortening. I originally tried this with eggs and decided it was too cake like and that the shortening should be sufficient to hold it together. When I tried it without the eggs, it seemed too oily and just not almond buttery enough. Throughout this process I was using a combination of granulated sugar (lakanto) and honey (I was using the Xylitol honey from Nature's Hollow) and this was adding to the problem of undercooked cookies on the inside. I finally realized the answer, get rid of the honey and use all "dry" sweeteners.

The other problem was the cookies weren't spreading at all once I increased the almond butter. This should not have been happening since I was using mostly butter and a bit of shortening. I decided to eliminate the shortening since I certainly didn't need to keep the cookies from spreading too much. There is something to baking with fats and the amount of saturated to unsaturated fats you use matters and affects the outcome. With a crispy, chewy cookie in mind, I needed to reduce some saturated fat(butter, coconut oil or shortening). The end result was well worth the wait!!

Recipe: Almond Butter Chocolate Chip Cookies

Ingredients
2 cups Honeyville Almond Flour
1/2 tsp sea salt (omit if almond butter has sea salt in it)
1/2 tsp baking soda
2 tbsp grass-fed butter (Kerrygold) or coconut oil, softened* (I used butter)
1 egg
1/2 cup almond butter*
1 tsp vanilla extract
1/3 -1/2 cup coconut palm sugar (I used half Swerve and half palm sugar)*
1/3 cup dark chocolate chips or chunks

Instructions
Combine the flour, salt and soda and set aside
Cream the egg, almond butter, butter or oil and sugar. Add in the vanilla and mix well
Add the flour mixture to the egg mixture and mix well
Fold in the chocolate chips
Using a cookie scoop or your hands, place balls of dough onto a parchment lined cookie sheet
Press each dough ball down with the palm of your hand
Bake at 350 for 10-12 minutes or until brown
Let cool and store in an air tight container
Makes about 18 cookies

Quick notes
*I prefer fresh grind almond butter. If using jarred, stir well or pour off the oil.
*Do not completely melt the butter or oil, this will create very oily cookie dough. They will be fine once they cook, but dough will seem too wet.
*You can certainly try making these with part honey, just realize they will be dough like in the middle.

Many peanut butter cookies are flourless so they really taste like peanut butter. I wasn't trying to replicate that idea with almond butter. I wanted to use the almond butter for added flavor. You probably wouldn't even know its in these since the base is almond flour. Feel free to try peanut butter instead, it may be more noticeable in this recipe and who doesn't love chocolate and peanut butter together!

Raw Coconut Cookie Bites

May 3, 2012 Kate

In case you haven't noticed, I like making sweet treats!! I was recently told I should open a gluten free bakery...and the idea keeps crossing my mind!! I love the creative side of making treats and have always enjoyed baking, even as a kid. Once you have to eliminate gluten in your diet, traditional baked goods are not an option. That's a good thing in the sense that it makes you eliminate processed junk and goodies with added sugar, but it's a bad thing when you have a sweet tooth!

I am a person of balance and if I want something sweet, I will eat something sweet. It's when we tell ourselves we can't have something that that something becomes our battle constantly and something we tend to over eat. I allow myself a Double Chocolate Gooey Brownie, a Grain Free Cinnamon Roll or a Chocolate Peanut Butter Protein Ball when I feel like it and will have no regret! So I will continue to create sweet treats that are far better for you than just about anything you can buy off a store shelf. I try to always include a healthy fat or protein source in my sweet recipes to make any sugar/insulin response that much less. Many times I also suggest safe alternative sweeteners to decrease the sugar content in a recipe. You can read more about those on my Ingredients Page or shop for them in the Amazon store link.

With that said, here is a yummy treat if you are a coconut fan!! This raw coconut cookie recipe is sweetened with fruit only, packed with healthy fats and gives an option to add extra protein to them.

Recipe: Raw Coconut Cookie Bites

Ingredients
3 cups Medjool Dates* (de-pitted)
1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
4 tbsp coconut creme/butter*, softened
2 tbsp virgin coconut oil, softened*
1 1/2 cups raw almonds
1/3 cup vanilla egg white protein (optional but adds some vanilla flavoring to the cookies)

Instructions
Once the dates have soaked for a couple hours, add them to a food processor along with the coconut creme/butter and coconut oil (add protein at this time)
Process until mixture is well combined and creme and oil are fully melted
Add in the coconut and blend until consistency is doughy and moldable
Add the almonds at this time and blend until almonds are well incorporated
Pack the dough into balls, you may need to press firmly
I prefer to store in the refrigerator in an airtight container. The coconut creme and oil will harden when cooled and allow for a harder ball

Quick notes
*You can find Medjool Dates in the produce section of most grocery stores or the bulk section of Whole Foods. Don't forget to de-pit them!!
*You can find Coconut Butter at most Whole Foods or Vitamin Cottage or Coconut Creme online at Tropical Traditions
*Make sure to use Virgin Coconut Oil, not Refined or Expeller Pressed, you want the coconut flavor!

Strawberry Lime Sorbet

April 30, 2012 Kate

It's warming up again and I have been busy experimenting with the ice cream maker!! I love my Cuisinart, it's so easy! We had one as a kid that was this huge, noisy wooden thing. I have seen similar versions today that you have to put ice all around it and rock salt and whatever else it entails...too much trouble! Now I know why it was only used for special occasions, like twice a year. The Cuisinart is small, quick and inexpensive for a delicious easy treat. It's something you could easily get in the habit of pulling out every night during the summer. Good thing all my recipes are lower in sugar and dairy free (except when dark chocolate is added)!

The first round of this sorbet made us all pucker up a little too much! I added more strawberries and took down the lime juice and it seems to be perfect...in our opinion. Feel free to add more strawberries or simply leave out the lime but we think the tart compliments the berries well. This is very refreshing and reminds me of a daiquiri, I think it would be excellent with a little rum stirred in and umbrella on top!

Recipe: Strawberry Lime Sorbet

Ingredients
4 cups frozen strawberries
1/4-1/3 cup lime juice
1/2 cup water
1/2 tbsp lime zest
1/8-1/4 cup honey*

Instructions
Throw everything into a high powered blender (I used a Vitamix) and blend until smooth
The consistency may be perfect as is to serve or for a more frozen treat, run it through an ice cream maker
Store in an airtight container in the freezer and let it sit our for about 15 minutes before serving

Quick notes
*I used Nature's Hollow Honey made with Xylitol to lower the sugar amount

Dairy Free Cherry Chocolate Chip Ice Cream

April 23, 2012 Kate

It could reach 90 degrees tomorrow in Denver and it's still April! When it's that hot, ice cream is on the menu around here!!! Its only going to get warmer, so there will be plenty of cold treat recipes coming your way!!

I have so many ice cream ideas and wasn't sure what to try first! The challenge is that to make it dairy free, the main ingredient is full fat coconut milk. Coconut milk tends to have a coconut taste to it and I want to hide that in most of the flavors. It's a hard thing to do and most of you will still taste a bit of it.

This Dairy Free Cherry Chocolate Chip Ice Cream recipe was VERY well received by my mom's husband...who I would consider an ice cream addict! He said he could easily eat it in place of the real deal. It's not as creamy, but don't you worry, I have plans to make some of the other flavors a bit creamier tasting. Besides, once you add all the goodies, like the chocolate chips, nuts, nut butters or fruit, you have forgotten it's dairy free and realize how good it really is!!

I bought an ice cream maker last year and love it!! I have the Cuisinart ICE-21 that can be used for ice cream, sorbet, and frozen yogurt. It's so easy and quick to use! It can be found online or at Bed, Bath and Beyond for a very reasonable price, plus you can use a 20% off coupon on it! It's worth it! I used it for this recipe but I think you can just freeze this in a bowl and have a similar experience!

Recipe: Dairy Free Cherry Chocolate Chip Ice Cream

Ingredients
1 can full fat coconut milk
1/3 cup unsweetened vanilla coconut or almond milk from carton
10 oz bag frozen cherries
1/4 cup honey
1/4 tsp vanilla beans
1 tbsp vanilla extract
1 cup dark chocolate chips or broken chocolate bar pieces or Enjoy Life Dairy Free Chips for complete dairy free option

Instructions
Combine all of the ingredients except chocolate in a Vitamix or high powered blender
Blend until completely smooth
Transfer mixture to ice cream maker and follow the machines instructions. If you don't have an ice cream maker, pour into an airtight container
Add in the chocolate pieces when there's about 5 minutes left in the process or stir into mixture before freezing if you do not have an ice cream maker
Notes:
Ice cream will be like soft serve from the ice cream maker. If you want it harder, place in the freezer until desired consistency is reached. Store in an airtight container and let it sit out for about 15 minutes before serving.

Maple Vanilla Cashew Butter

April 20, 2012 Kate

As I have mentioned before, I have a slight, ok major addiction to Justin's Nut Butters. I have realized that I can not buy a jar of it until I am sure I can eat it in moderation. It seriously tastes like frosting, have you tried the Vanilla Almond Butter flavor yet? I keep hoping he will come out with a cashew butter, but he hasn't. Cashews tend to be a sweeter nut and I think they would be a great addition to his line, especially a chocolate cashew butter...yum!!!

Instead of waiting on him, I created my own!! I tried to make it a bit less addictive but it's still pretty darn good. It's a perfect addition to sliced apples or spread on top of the Grain Free "Wheat" Crackers, Grain Free Honey "Wheat" Crackers or just by the spoonful!

Recipe: Maple Vanilla Cashew Butter

Ingredients
2 cups roasted unsalted cashews*
3 tbsp refined coconut oil, melted
3 tbsp maple syrup
1/4 tsp vanilla bean powder or 1-2 vanilla bean pods (substitute vanilla extract to taste)
1/2 tsp celtic sea salt
1 tbsp coconut palm sugar, powdered*

Instructions
Place the nuts in a food processor or Vitamix blender and blend until smooth and creamy
Add in all the remaining ingredients and blend until combined
Store in a glass jar in the refrigerator. It will harden a bit so remove a few minutes before serving if you want it softened

Quick notes
*I buy raw cashews and roast them on a dry cookie sheet in the oven at 450 for about 5 minutes. You can certainly buy them roasted.
*Run the coconut sugar through the Vitamix or coffee grinder before hand to powder it. I may work to skip this step but the cashew butter may be a bit gritty. I actually like that!
Variations
For a lower sugar option, you can use Nature's Hollow Xylitol Maple Syrup and Lakanto in place of the coconut palm sugar.

Feel free to try this with any nut or a combination of nuts!

Grain Free Cinnamon Rolls

April 5, 2012 Kate

Cinnamon rolls are the perfect treat to serve at Easter brunch or any breakfast...heck I just ate one with lunch! When your gluten eating mother said they are awesome, you know you have a winner!! There are so many options for the sweeteners and the frosting in this recipe. I made a cream cheese frosting and also a dairy free coconut butter/creme frosting as well. You can't go wrong either way!

I wish I could take full credit for this recipe, but I can only take partial. Regardless, these are awesome!!!! This is adapted from Urban Poser's cinnamon roll recipe. When she posted her recipe last night, I knew I had to try them...as in make them immediately! I basically used her dough recipe, but the filling and frosting are different than what she suggests. I was not digging the idea of raisins in my cinnamon rolls and I wanted a different frosting. I think you will be pleased.

Recipe: Grain Free Cinnamon Rolls

Ingredients
3 1/8 cups almond flour (Honeyville)
1/4 tsp soda
1/4 tsp sea salt
2 eggs room temperature
1/4 cup refined coconut oil
1/4-1/3 cup honey
Filling:
4 tbsp pastured organic butter, melted (or melted refined coconut oil)
2 tbsp cinnamon
3-4 tbsp Lakanto, Wholesome Sweeteners or Coconut Palm Sugar (honey or maple syrup should work too)
1/4-1/2 cup pecans. chopped (optional)
Frosting:
3 tbsp pastured organic butter, melted (or melted refined coconut oil)
5 tbsp cream cheese, softened or melted coconut butter/creme
2 tbsp sweetener of choice, liquid or granulated (I used coconut palm sugar)
1-2 tbsp coconut or almond milk (optional, depending on how running you want frosting)

Instructions
Combine the almond flour, soda and salt in a bowl
Lightly beat the eggs, oil and honey in a bowl and add to the flour mixture
Mix until a smooth dough forms
Place the dough on a piece of parchment paper and roll out to about a 9x13 rectangle (flour the rolling pin with almond flour if dough is sticking)
Filling:
Combine all of the ingredients in a bowl and mix well
Spread onto the dough covering the entire rectangle
Roll the dough as tight as you can, use the parchment paper to help you
Cut the dough with a bread knife in about 1 1/2 inch slices or larger if you want larger rolls but you will have to adjust cook time
Bake at 350 on a greased cookie sheet for 10-13 minutes. They will start to get brown after about 10, but may still be too soft in the middle. They should be a bit soft and you certainly don't want to over cook them. I love doughy centers in cinnamon rolls so under cooked is best
Let cool for 10 minutes before frosting
Frosting:
Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
Add coconut milk or almond milk until desired consistency
Spread or drizzle the frosting over the rolls. I use a ziploc and fill it with the frosting, cut off a bit of the corner and squeeze to drizzle

I think these would be awesome with maple syrup used in the filling and/or the frosting for a maple cinnamon roll. Let me know what you think!!

Strawberry Lemon Muffins

March 29, 2012 Kate

Easter is just about here, so it's time to share some brunch recipes with you. This Strawberry Lemon Muffin recipe is quick and easy (except for the zesting of a lemon) and the muffins can be enjoyed hot out of the oven or a day or two later. Warm and buttered or simply plain, you can't go wrong serving these at your Easter Brunch!

So often when you see lemon in the title of a muffin recipe, you think poppyseeds or blueberries are involved as well. I decided to do something different and pair strawberries with the lemon. I actually made these two different ways, one with lemon and one without. The consensus was they were both great but the lemon had maybe a bit more flavor. Feel free to leave out the lemon. The cooking time may be a few minutes less since some moisture (lemon juice) is taken out.

Recipe: Strawberry Lemon Muffins

Ingredients
2 cups almond flour (Honeyville)
1/2 tsp celtic sea salt
1/2 tsp baking soda
2 eggs
1/4 cup honey*
1/4 cup coconut oil, melted (refined)
1 tsp vanilla extract
1 heaping tbsp lemon zest
1 tsp lemon juice
1 cup fresh organic strawberries, sliced

Instructions
Combine the almond flour, salt and soda in a large mixing bowl
In a different bowl, beat the eggs, honey and oil. Stir in the lemon juice, zest and vanilla
Add the dry mixture to the wet, stir until combined
Carefully fold in the strawberries
Pour batter into lined muffin tin, fill to the top
Bake at 350 for 25-30 minutes until tops are golden brown
Makes 6 large muffins
Quick Notes *I used Nature's Hollow Xylitol Honey for a lower sugar option and they tasted great!!!

Store in a tightly covered container, I like to use glass containers. They should last for at least 5 days at room temperature.

Grain Free Banana Bread

March 5, 2012 Kate

After making this recipe six times, I think I finally got it! Almond flour is so different to work with than regular flour. Besides the obvious lack of the binding protein of gluten, it is moist and also browns faster than regular flour. You certainly can not just take a recipe and sub regular flour with almond flour. There are so many other ingredients that need adjusted to account for the added moisture.

To add to the challenge, altitude. It is so different making baked goods here versus Arizona. For instance, a bread recipe down there can take 4 eggs and rise beautifully and here I have to decrease to 2 eggs and cook it longer so it's not undercooked in the middle. This causes a bit of a problem since longer cook time means the bread gets more brown on top.

With that said, if you are at a lower altitude, your cook time will be a bit less. Please do not add more banana, it will make your middle mushy, still good, but too wet. It is best to bake this on the lowest shelf to avoid over browning it. It will get fairly brown, but it never tastes burnt. After about 45 minutes, I put a piece of foil across the shelf above it to keep it from browning. Don't cover the bread or it will retain moisture, not what you want!!! It will still be plenty moist and full of flavor!

Recipe: Grain Free Banana Bread

Ingredients

2 1/2 cups almond flour (Honeyville)*
2 eggs
1 cup banana, mashed (about 2 large)
2 tsp vanilla extract
1/2 tsp apple cider vinegar (helps it rise)
1 tsp baking soda
1-2 Tbsp Lakanto, Wholesome Sweeteners or Coconut Palm Sugar (optional)
1/4 tsp sea salt
1/2 cup walnuts, crushed (optional)

Instructions

In a mixing bowl, beat the eggs until frothy. Add the bananas, vanilla and apple cider vinegar and beat again
In another bowl, combine the flour, sugar, soda and salt
Add the dry to the wet and beat until combined
Pour batter into an oiled 8.5x4.5 loaf pan
Bake at 350 on the bottom shelf for 50-60 minutes
Turn off oven and let the bread sit for 15 minutes
Remove and let cool

Quick notes

*I would suggest using Honeyville brand almond flour since it absorbs more moisture than Bob's. If you use Bob's I would try adding more flour but I am not sure that will work. You may have undercooked bread in the middle. Please read the last paragraph above if you haven't for details on the baking.

Variations

You can add some cinnamon to the batter for some extra spice. You can certainly use a larger loaf pan, it will result in shorter bread. The other option is to use mini loaf pans and cook for less time.

Warm it or toast it with a little butter, mmmmmm! I have another recipe coming soon that uses this bread that is delicious!!!

White Chocolate Cranberry Biscotti

March 3, 2012 Kate

I had left over white chocolate chips from the White Chocolate Macadamia Nut Cookies so I decided to put them to use instead of eating them all myself! I think there are numerous things I could have paired with white chocolate and come out with a yummy result. I went with fruit sweetened dried cranberries that I found in the bulk section at Whole Foods. Vitamin Cottage sells them as well, just make sure you are getting fruit sweetened, not the ones with added white sugar.

You really could do any dried fruit as long as the fruit pieces are small (raisin size). Larger fruit pieces tend to create too much moisture around them, plus when they are smaller you feel like you are getting so many more pieces in every bite! Feel free to use larger fruits like strawberries or cherries, just cut them in half. I wouldn't suggest frozen or fresh for the same reason, adds too much moisture to the recipe. Almond flour is so moist compared to regular flour that it requires decreases inliquid amounts to have a recipe turn out right. Biscotti is supposed to be a crunchy cookie so added moisture will make it soft in the middle.

I have had a few people ask me about printing my recipes from the website. Here's how to do it. You can click on each individual recipe (Click on the title of the recipe, it turns green and it will take you to a page where only that recipe is shown) and at the bottom of the page under my signature, it will read "Print This Recipe". Click on that and it will be in a print format so you don't print the entire web page. I will soon have "Pin It" as an option for each recipe for all of you that use Pinterest to organize your recipes.

Recipe: White Chocolate Cranberry Biscotti

Ingredients
2 1/4 cup almond flour (honeyville)
1 egg
1/4 cup honey
1/3 cup coconut oil, melted
3/4 tsp almond extract
1 tsp baking soda
couple dashes of sea salt
1/2 cup fruit sweetened dried cranberries
2/3 cup white chocolate chips
1 egg white

Instructions
In a large mixing bowl, cream 1 egg, oil and honey
Stir in the almond extract, set aside
In a small mixing bowl, combine the flour, soda and salt
Add the dry into the liquid and mix well with a spoon
Fold in the cranberries and chips
Divide the dough into 2 equal parts. Shape into 2 ovalish loaves about 9x4x1 on a parchment lined cookie sheet
Whisk the egg white in a bowl and brush the tops and sides with the white (This makes it shiny on top and you will have some left over)
Bake at 350 on the bottom rack for about 20-24 minutes, until golden brown
Remove and let cool for at least 30 minutes
Lower oven temperature to 300
Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides.
Bake at 300 for 10 to 15 minutes on each side, or until brown.
Turn off oven and let them sit in there until cool. This will allow them to get crispier. It may look like they are getting too done, remember that almond flour browns easier than regular flour.
Cool completely and store in an airtight container. Makes 12-15 servings.

Now that I have biscotti making down, look for many more flavors to come! Let me know what your favorite biscotti flavor is and I will try to create it!!

Homemade Hot Cocoa and Marshmallows

February 23, 2012 Kate

I thought this was a perfect recipe to post on a cold wintery day like today! I love when they say we are expecting an inch over night and you wake up to 6 inches of snow! I actually do like it since it means I get to spend the day in the kitchen!!!

As I have stated before, I loooove marshmallows. All of us girls in the family tend to go through a bag of them in no time. I saw a recipe for homemade marshmallows using honey and knew I had to try it. I have to give Jenni at The Urban Poser credit for the marshmallow recipe, but I'll take credit for the cocoa recipe!

The marshmallows need some time to dry out so plan to make them a day ahead of time. It is a pretty straight forward recipe, but I learned a few things while I was making them. First, use a large saucepan to boil the honey and water. You will never reach 240 degrees unless the mixture is boiling rapidly and a small saucepan will not allow for that! I learned the hard way and watched it boil over and then watched the temp standstill for what seemed like an hour because I couldn't turn it up without it boiling over. It should only take 7-8 minutes to get hot enough. Second, wet your hands slightly when trying handle and cut them. They are extremely sticky until you can get them cut and the sides can dry out. It works well to use kitchen scissors to cut them into desired shape and size.

Follow this recipe and video for the marshmallows. She also gives some yummy suggestions of what to coated them in for an additional treat. It makes quite a few large marshmallows.

I make my own nut milks and used that in this recipe. You can certainly used boxed non-dairy milks instead. Make sure to read my notes under variations if you use boxed milks. The cocoa recipe makes one cup so feel free to double it like I do so it fills my venti size mug!

Recipe: Hot Cocoa

Ingredients
1 cup homemade nut milk*
2 tbsp full fat coconut milk (optional, but makes it creamier)
1/4 tsp vanilla extract
1 - 1 1/2 tbsp Lakanto or Wholesome Sweeteners Zero or Coconut Palm Sugar*
2 tsp cocoa or cacao powder

Instructions
Combine all of the ingredients in a Vitamix or blender and blend until combined. This mixes it best and makes it a bit frothy.
Pour mixture into a sauce pan and bring it to just about a boil.
Reduce heat and simmer for a couple minutes, stir it while it simmers.
Pour into a mug, top with marshmallows and enjoy!

Quick notes
*I make my own almond and cashew milk to use in recipes. You can certainly use a boxed almond or coconut milk. If you use a vanilla flavored milk, you may want to omit the vanilla extract and reduce the sweetener.
*Remember that the marshmallows will add additional sweetness.

Variations
You could add any extracts besides vanilla for a different flavor. I would suggest almond, peppermint, coconut, orange or hazelnut. You may need to add a smaller amount, especially with peppermint!
For a higher protein drink, add some vanilla egg white protein or vanilla whey if you can tolerate dairy. Blend it with all the other ingredients. Some brands may clump when you heat it, add the hot mixture back into the blender before serving.

Let me know how you choose to flavor it!!!

White Chocolate Macadamia Nut Cookies

February 22, 2012 Kate

This cookie combination is one of my favorites! White chocolate doesn't have the health benefits that dark chocolate has but, it was necessary for this recipe! In Fact, white chocolate really isn't chocolate. It contains cocoa butter, a product of the cocoa bean that is also used to produce chocolate. The cocoa butter, which does have a faint chocolate flavor is combined with milk, sugar and often other flavoring ingredients such as vanilla in order to create white chocolate. With that said, white chocolate contains far more sugar and dairy than dark chocolate. The darker you get, the less dairy and sugar content the chocolate will have.

Macadamia nuts are one of my favorite nuts for taste and health benefits. Most nuts are typically higher in omega 6 fats, macadamia nuts being one of the lowest. Most of us get too many 6's and that is a pro-inflammatory fat when it is out of balance with omega 3's. Omega 3's are your anti-inflammatory fat that is typically low in the typical diet. Macadamia nuts have had a bad reputation for a long time, mostly because they are high in fat. However, between 78 to 86 percent of the fat is monounsaturated, the good for you, heart-healthy kind of fat. In addition, macadamia nuts are one of the only food sources that contain palmitoleic acid (a type of monounsaturated fatty acid that may speed up fat metabolism, thus reducing the body’s ability to store fat).

So the white chocolate may be higher in sugar, but at least the nuts in this recipe are one of the best nuts for you!

This recipe was adapted from cookie recipes from Elana's Pantry

Recipe: White Chocolate Macadamia Nut Cookies

Ingredients
2 1/2 cups almond flour*
1/2 tsp baking soda
1/2 cup vegan organic palm oil shortening
1/4 cup honey*
1 tbsp vanilla extract
2/3 cup toasted macadamia nuts
2/3 cup white chocolate chips or chunks
1/4 tsp sea salt

Instructions
Place the nuts in a dry skillet over medium high heat and lightly toast, let cool
Add the shortening, honey and vanilla to a bowl and cream with a hand held mixer
In another bowl, combine the flour, soda and salt
Combine the two bowls together and mix well
Fold in the chips and nuts until well combined
Using a cookie scoop, place cookies on a parchment lined cookie sheet
Use your palm and flatten the cookies out
Bake at 350 for about 8 minutes

Quick notes
*I used Bob's to see if it would work and it did. I know that Honeyville will absorb a bit more of the shortening and possibly work even better.
*This can be made with less sugar using Nature's Hollow Honey made with Xylitol. I did that and it tasted great!
Makes about 18 cookies depending on the size.
I recently decided to freeze these, so delicious right out of the freezer!

Typing this recipe makes me want to make more of these since they disappeared so fast!!!

Coconut Cashew Dip

February 19, 2012 Kate

Initially I was trying to create another frosting option for my sugar cookie recipe. I went for the soaked cashew method that so many raw desserts are made from. Cashews are a sweeter nut and work really well as the base for dips, spreads, fillings and more. Their mild sweetness and smooth texture add body and flavor to dishes. The Raw Food world uses them a lot and I have been experimenting with them as well.

My concoction didn't really turn out like frosting. I just wasn't digging the idea of spreading it on a cookie, it didn't wow me! I did like the taste...a lot! I decided to grab some strawberries and apple slices and dip away. Yum! I imagine you could get really creative and find many uses for this dip. I have another recipe coming soon that uses this as a drizzle.

I would have to say that cashews may be my favorite nut. It's a toss up between macadamia nuts and cashews, but I love the sweetness cashews have. Did you know cashew nuts are actually the seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. While cashew apples are not some we enjoy in the United States, they are regarded as delicacies in Brazil. Who knew?

Cashews are full of healthy fats, powerful antioxidants and many important minerals. Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Their high copper content gives the seeds the power to eliminate free radicals and they are also a good source of phytochemicals. Cashews are particularly rich in magnesium. We all know that calcium is necessary for strong bones, but magnesium is as well!

Recipe: Coconut Cashew Dip

Ingredients
1/2 cup raw cashews, soaked (at least an hour)
1/3 cup coconut milk*
1 tbsp full fat coconut milk
1 tbsp virgin coconut oil
2 vanilla beans scraped or 1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
1 1/2 tbsp Swerve, Erythritol or sweetener of choice

Instructions
Add all of the ingredients into a Vita-Mix, blender or a food processor should work. If using a food processor, I would run your sugar through a blender or coffee grinder so it's not grainy.
Blend until well combined and smooth
Store in the refrigerator

Quick notes
*I used So Delicious Sugar Free Vanilla Coconut Milk. Any non-dairy milk will work but you may want to add additional vanilla if using a plain milk.

I want to hear what you dip in this or spread it on!

Nutty Fudge

February 14, 2012 Kate

Happy Valentine's Day! I'll keep it short and sweet today. Here's what I will be treating myself to and not feeling the least bit guilty about! It's the last day of chocolate recipes for a bit, so enjoy!!!

Recipe: Nutty Fudge

Ingredients
2 cups of raw nuts (I use almonds and cashews)
3/4 cup nut butter (I use fresh grind almond butter)
2/3 cup virgin or refined coconut oil
1/2 cup cocoa or cacao powder
2/3 cups dark chocolate chips or broken chocolate bar
1 1/2 tsp vanilla
1/2 - 2/3 cup powdered Swerve, or coconut palm sugar
1/4 - 1/2 tsp sea salt (omit if using a salted nut butter)

Instructions
In a food processor, chop the nuts until they are in small pieces
In a bowl placed over a pan of simmering water, melt the coconut oil, cocoa powder and chocolate chips
Add chocolate mixture, nut butter, vanilla, salt and sugar to food processor and mix well
Pour mixture into chocolate molds or into a pan. Size of pan can vary depending on how thick you want the fudge to be
Place in the freezer to set. Best to store in the freezer too

Quick notes
Run whatever sugar you choose to use through a blender or spice/coffee grinder to powder it. If you choose not to, it will result in grainy fudge. Liquid sweetener would probably work fine in this too.

Wishing you all lots of love today and everyday!

Coconut Truffles

February 13, 2012 Kate

I promise I will tone it down a bit with the chocolate after Valentine's Day. Chocolate just makes everything better and is so fun to work with.

I created these truffles to be very low in sugar with a bit of added protein. There are numerous variations to this recipe so feel free to experiment.

Recipe: Coconut TrufflesIngredients
1 3/4 cup coconut chips or unsweetened shredded coconut
1/4 cup full fat coconut milk (I used Thai Kitchen for it's thickness)
1/4 cup vanilla egg white protein or any vanilla protein
1 1/2 tbsp virgin coconut oil
1 - 1 1/2 tbsp powdered* Swerve for no sugar option or coconut palm sugar
1/2 tsp vanilla
Coating:
1/3 cup dark chocolate
1 tbsp cacao butter* or virgin coconut oil
2 tbsp finely ground coconut (optional)

Instructions
Place all of the ingredients (except chocolate coating) in a food processor and pulse until well combined
Form into 1 inch round balls and place on a parchment lined cookie sheet or plate
Place in the freezer for an hour
Coating:
Place a mixing bowl over a pot of simmering water and melt the chocolate and cacao butter or coconut oil
Roll each ball in the chocolate and remove using a spoon
Sprinkle the finely shredded coconut on each ball as soon as you take them out of the chocolate
Return the balls to the freezer for the chocolate to set
Store the truffles in the refrigerator so the inside is soft

Quick notes
*Run whatever dry sweetener you choose through a blender to powder it. If you don't, it will create a grainy texture.
*Cacao Butter is what gives these there smooth hard coating. Coconut oil works too, just not as smooth looking

Variations
You could leave the protein out but will need to add more coconut to absorb some of the moisture.
You might be able to use a liquid sweetener but will need to add more coconut or you could add some almond flour. This will create a different taste but still might be good.
You could stick one whole almond into each ball and create an Almond Joy Truffle.

Let us know what variations you create!

Sugar Cookies With Strawberry Frosting

February 11, 2012 Kate

The great thing about sugar cookies is that they can work for every holiday and occasion. There seems to be a cookie cutter for just about everything.

This frosting is also versatile for any occasion and could be made plain white with additional flavor extracts to fit your needs. I couldn't decide if I call it icing or frosting, so I googled the difference. "Frosting is thicker, creamier, and fluffier than icing. It contains butter and fats, which generally make it richer than icing, and it is more moist and softer than icing." This is definitely frosting! It kind of reminds me of a cool whip frosting in terms of the texture. I do not like cool whip, but love this!

I used a few ingredients in the frosting that may not be something you have stocked in your kitchen. The good news is Whole Foods and Vitamin Cottage carry them both. Organic Vegetable Shortening made from palm oil is what gives this it's consistency and whipped texture. Palm oil, not to be confused with palm kernel oil, is a saturated fat like coconut oil. It has numerous health benefits that include antioxidants and the possibility to increase HDL cholesterol. This shortening is trans-fat free and is what gives cookies their chewiness and crusts their flakiness. So if you miss the way your baked goods use to taste with Crisco, this is a healthy replacement!

Another ingredient you will see is arrowroot powder. Arrowroot is a starch from the taro root. This is used to thicken up the frosting. It is a great replacement for cornstarch when trying to thicken sauces, soups, etc. Typically 1 tablespoon thickens a cup of liquid. It can also be used as asubstitute for rice flour in a recipe for those of you that are completely grain free. Typically 1 part arrowroot to 2 parts rice flour is the general rule. I also add it to recipes to keep them from getting to crumbly. You will see it in my Sweet Potato Biscuit Bites recipe and the Banana Nut Muffin Bites recipe. I use Bob's Red Mill found in the baking aisle of the grocery stores or you can order it online.

Recipe: Sugar Cookies With Strawberry FrostingIngredients
2 3/4 cup almond flour (I used Honeyville)
1/4 tsp soda
1/4 tsp salt
1 egg
1/8 cup full fat coconut milk, chilled*
1 tbsp vanilla extract
1/4 cup honey or more to taste*
Frosting:
1/4 cup palm shortening
1/8 cup coconut oil (I used virgin for coconut flavor)
1/8 cup arrowroot powder
1/8 cup honey
1 1/2 tsp vanilla extract
2 fresh or frozen strawberries

Instructions
Cookies:
Beat egg, vanilla, honey and coconut milk until well combined
In a large mixing bowl, mix the almond flour, soda and salt
Add the wet ingredients to the dry ingredients and mix well
Refrigerate dough for an hour
Take 2 pieces of parchment paper and place half the dough in between it and roll out to between 1/4 and 1/8 inch thickness
Use a cookie cutter to cut cookies and place on a parchment lined baking sheet
Bake at 350 for 8-10 minutes
Frosting:
In a food processor or Vitamix, combine all ingredients and blend until fluffy
Frosting should be used right away or stored in the frig. This can be made a couple days ahead of time. You will need to use a hand mixer to re-fluff it once it reaches room temperature.

Quick notes
*I like to use Thai Kitchen Full Fat Coconut Milk. It tends to be the thickest. It is important to chill it to get the thick cream off the top for this recipe.
*If you use Nature's Hollow Xylitol Honey, you may want to add some additional Lakanto or Wholesome Sweeteners. I added 2 tablespoons to sweeten it a bit more.
To store the cookies, place them on a cookie sheet and put in the freezer for an hour. This causes the frosting to harden so you can stack them in a storage container. Store the cookies in the refrigerator.

Variations
Any berry could be used in this frosting. You can also leave it out completely and add more vanilla extract along with some almond extract or any other flavor you'd like.

Let us know what you choose for your frosting!!

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Peanut Butter Banana Cups

February 10, 2012 Kate

If you like peanut butter and banana sandwiches, you are definitely going to like this treat! I typically opt for almond butter or some other nut butter over peanut butter in my diet. This could easily be made with any other nut butter but I felt peanut butter is what goes best with bananas. Didn't Elvis make that sandwich famous?

I've decided that you just can't go wrong with peanut butter mixed with just about anything!!! This is such an easy grain free treat that has some protein to keep blood sugar levels from going crazy. This is a much better choice than any other peanut butter cups you can buy!

Recipe: Peanut Butter Banana CupsIngredients
1 ripe banana
3/4 cup unsweetened peanut butter (I prefer the fresh grind)
Between 1/8 and 1/4 cup honey or Swerve for no sugar option
3/4 tsp vanilla extract
2 1/4 tsp coconut oil, melted (refined for no taste, virgin for coconut taste)
1/4 plus 1/8 tsp sea salt (omit if using jarred peanut butter with added salt)

Instructions
Cut the banana into slices between 1/4 and 1/2 inch thick
Mix all the remaining ingredients in a bowl
Place a bit of peanut butter to cover the bottom of each hole in a mini muffin tray*
Place a banana slice into each hole on top of the peanut butter
With a spoon, scoop the peanut butter onto each banana slice and cover completely
Place in the freezer to set
Store in the frig or freezer

Quick notes
*I prefer using a silicone mini muffin tray. It's easier to bend and get the cups out. I also use these for molding chocolates and baking muffins. It's worth the tiny investment!
Makes about 12 cups

Raw Chocolate Chip Cookie Dough Truffles

February 7, 2012 Kate

Who doesn't love raw chocolate chip cookie dough! I think I almost like it better than the cookies. These little gluten free treats are full or protein and can be made with or without the chocolate coating. This recipe was created for raw dough in mind, it is not an actual cookie recipe of mine. I do not know if these will turn out if you choose to cook them. They do not have baking soda in them so they may be a bit flat, but still good I imagine!

I added vanilla egg white protein to these just like I did with the Peanut Butter Protein Balls. It is an option, but adds additional protein to this treat and you would never know it's in there! I am going to be experimenting with plain egg white protein in the next couple months. I think it's a great way to get some additional protein in recipes without knowing it's there! It's like cooking with egg whites so it should be an easy adjustment in recipes for me. If you haven't yet, try some of the recipes I have already created with the added protein. Grain Free Thin Pancakes, Peanut Butter Protein Balls, Grain Free Almond Nut Joy Granola and Grain Free Banana Nut Granola.

Recipe: Raw Chocolate Chip Cookie Dough TrufflesIngredients
1 cup almond flour (I used Bob's)
1/4 cup vanilla egg white protein or use additional almond flour
1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
1 tbsp non-dairy milk such as coconut milk (omit if using honey or other liquid sweetener)
1 1/2 tsp vanilla (2 tsp if not using vanilla protein powder)
1/4 tsp salt
1/4 cup Swerve Confectioner's or powdered (run through blender or coffee grinder) Swerve, coconut palm sugar or honey
1/4 cup dark chocolate chips
Chocolate Coating
2/3 cup dark chocolate chips
1 1/2 tbsp cacao butter or coconut oil (cacao butter info)
Instructions
Mix flour, protein powder, salt and sweetener in a bowl
In a smaller bowl, mix all the wet ingredients and pour into the dry and mix well
Fold in the chocolate chips
Roll into inch size balls and place on a plate or lined cookie sheet
Place in the freezer for 30 minutes
Chocolate Coating (optional)
In a double broiler or in a saucepan placed over simmering water, melt the chips and cacao butter or oil
Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to the plate or cookie sheet
Place the balls back into the freezer for the chocolate to set
Store in the frig or freezer
Makes about 12 truffles

If you are hesitant to buy egg white protein, don't be! I promise you will put it to good use in my recipes and not to mention all the benefits in protein from eggs!!

Double Chocolate Gooey Brownies

February 4, 2012 David

Enough said! Let's just get right to the recipe!!

But first, I want to talk about honey, raw honey. I should specify that I use raw honey in my recipes for the health benefits it provides. Raw honey is not only an anti-bacterial, anti--viral and anti-fungal substance, but it also contains many phytonutrients. When raw honey is extensively processed and heated, the benefits of these phytonutrients are largely eliminated. Make sure to always buy raw.

When my recipes call for honey, I use raw honey unless I want to go lower on the amount of sugar in a recipe. When that's the case, I use Nature's Hollow Honey that is sweetened with Xylitol. Xylitol is a safe natural sweetener made from birch trees. Xylitol is not only safe, but it's also good for teeth and stabilizes blood sugar levels without the bad side effects of sugar and artificial substitutes.

Another benefit besides being a great sweetener, Xylitol can activate the glutathonie pathway in the body. Glutathonie is one of the bodies most powerful antioxidants. Red blood cells take up xylitol quickly and fight free radical damage.

The recipe will be delicious regardless of what honey you choose to use. I find that Nature's Hollow is not as sweet as raw honey so you may need to adjust the amount a tiny bit. As with any recipe and sweetener, I add less than what's called for and taste it before adding the full amount.

Recipe: Double Chocolate Gooey Brownies

Ingredients
1 1/2 cups roasted almond butter
1/2 cup almond flour (I used Bob's Red Mill)
1 cup dark chocolate chips, divided in half (Use Enjoy Life Brand for dairy free)
1/2 cup honey
1 egg
1 tbsp vanilla extract
1/4 tsp baking soda
1/4 tsp sea salt

Instructions
In a double boiler or in a pan over simmering water, melt 1/2 cup of the chocolate chips with the almond butter
In a small mixing bowl, mix the almond flour, baking soda and salt and set aside
In a large bowl whisk the egg, add the melted mixture, vanilla and honey
Add the dry ingredients to the wet and mix well
Fold in the additional 1/2 cup chocolate chips
Pour the mixture into a greased 8x8 glass pan for thick gooey brownies or into a larger glass pan for thinner brownies
Bake at 350 for 25-30 minutes for the 8x8. A larger pan will take less time

Variations
Any nut butter will work in this recipe. I used Whole Foods fresh grind almond butter. You could add chopped nuts to this if you desire, fold in with the additional chocolate chips.

I love under cooked gooey brownies and that is exactly what you get with this recipe! I have not tried using anything larger than an 8x8 pan. Please let us know if you do and if they are still as gooey!

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