Dairy Free Lemon Gelato

I absolutely love all things lemon...even this gelato in the middle of winter!  I made this recipe months ago but decided to wait for some warmer weather to share it with you!  If you love lemon and low carb desserts, make sure to head over to All Day I Dream About Food's Luscious Low Carb Lemon Desserts Round Up!!  Even if you aren't a lemon lover, check out Carolyn's website anyway!  She has a ton of amazing looking dishes and desserts...and she loves Swerve as much as I do so her treats are low to no sugar!!

Dairy Free Lemon Gelato
Serves: 4

Ingredients

• 1 can full fat coconut milk
• 1 cup non-dairy milk
• 4 egg yolks
• 1/2-3/4 cup granulated sweetener ( I used Swerve for no sugar option)
• 3/4 cup fresh lemon juice (2-3 lemons)
• 2 heaping tbsp grated lemon peel

Instructions

1. Whisk the egg yolks and set aside
2. Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer
3. Once the milk is simmering, reduce the heat to low
4. Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time
5. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time
6. Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon
7. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel
8. Place in the fridge or freezer to cool
9. Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the ziploc method*

Notes

*I haven't tried this, but you simply pour the mixture into a ziploc and freeze. When you are ready to serve the Gelato, place the frozen mixture into a blender and blend until smooth!

Flourless Nut Free Snickerdoodle Cookies

So excited to share this nut-free, dairy free and starch free cookie recipe and to introduce you to Red Ape Cinnamon!  I randomly came across this company and was so thrilled I did!  They have an organic cinnamon that is sustainably harvested that is slowly ground to sweet, fragrant perfection. If it's good enough for some of the most discerning chefs, it must be good enough for us!  For any of you that have been to Portland, you know of the famous Salt & Straw and Scoop Shop Ice Cream shops.  They use Red Ape Cinnamon in their Snickerdoodle ice cream....yum!!!  Why Red Ape...5% of the profits from their cinnamon products go to protecting orangutans and their habitat.  A portion of the funds also go towards adopting orangutans.  So not only are their products fantastic, but they are also doing great things for the environment!

Cinnamon has many health benefits including decreasing blood sugar levels, but not all cinnamon is created equal!  I actually just heard something this morning that cheaper cinnamon like the brand you buy in huge containers at Costco, usually aren't made completely of cinnamon!  Yes it may taste good from the cinnamon flavor they add, but you certainly aren't getting the health benefits!  Besides the amazing taste of Red Ape Cinnamon, another bonus is that you don't need very much to add incredible flavor.

You can read more about Red Ape Cinnamon and how it came to be on their website.  It is not just cinnamon, they have a variety of awesome and unique spice blends that all include cinnamon.  I used their Premium Ground Cinnamon and their Cinnamon Sugar Shake in this cookie recipe.  Stay tuned later this week for a savory recipe using another one of their spice blends!  And......one of you lucky readers is going to win a jar of each of their products!!!  Comment on this post or on Kate's Healthy Cupboard Facebook where the recipe has been posted and let us know what product you can't wait to try from Red Ape Cinnamon!!!  Please go like Red Ape Cinnamon on Facebook, follow them on Pinterest and check out their website for more cinnamon recipes.  I will randomly select a winner on Monday, March 31st!  You will have two chances to win, comment on this post and on the upcoming savory post later this week!!

If you have been grain free for a while, you know it's hard to replicate glutinous dessert recipes exactly.  Almond flour does a pretty good job and so does adding some starch, but I am really trying to create some nut free, low carb options for people.  This Snickerdoodle Recipe will definitely cure your sweet tooth, they almost melt in your mouth from the coconut butter...Enjoy!

Recipe: Flourless Nut Free Snickerdoodle CookiesIngredients

Makes about 12

• 1 cup coconut creme/butter*, softened
• 1 egg
• 1/2 cup granulated sweetener (I used Swerve for no sugar option)
• 2 tsp vanilla
• 1/4 tsp baking soda
• 1/4 tsp baking powder (gluten and corn free)
• 1/4 tsp sea salt

Cinnamon Coating**:

• 1 tbsp Red Ape Cinnamon Sugar Shake
• 1 tsp Red Ape Premium Cinnamon
• 2 tbsp granulated sweetener (I used combo of Swerve and Coconut Palm Sugar. You could use all Cinnamon and Sugar Shake, but I wanted to cut down on the sugar)

Quick Notes:

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

**You can use any combo of cinnamon and sugar in a 1:1 ratio but use a bit more sugar than cinnamon)

Instructions

1. In a mixing bowl or food processor, combine the coconut butter/creme, egg (whisked if using a bowl) and vanilla
2. Add the 1/2 cup sugar, soda, powder and salt, mix well.  Make sure no clumps remain in dough
3. In a small bowl, combine the cinnamon and sugar mixture for the coating
4. Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut creme, place it in the frig for a few minutes to harden
5. Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball
6. Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft
7. Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies
8. Bake at 350 for about 12 minutes
9. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot
10. Place on a cooling rack to finish setting up

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Nut Free Fudge Brownies

Are you a fudgy brownie or cake-like brownie person?  I am definitely a fudgy type...I'd eat cake if I wanted cake!  This brownie recipe is so dense and fudge like, they almost melt in your mouth! I debated whether I call this recipe brownie fudge or fudge brownies..either way, they are delicious!

I am trying to create recipes that are nut free or lower in nuts.  I think almond flour works great in baked goods, but I want to make something that everyone can have.  Some may say tapioca or arrowroot makes these too high in carbs, not so fast!  The 1/4 cup of flour is adds 25 carbs and unless you eat the entire pan, that's not much per serving!  I also used Swerve to keep the sugar very low.  If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.

Grain & Nut Free Brownies

Ingredients

• 1/4 cup tapioca flour/starch (arrowroot should work, tapioca tends to be a tad bit sweeter)
• 1/3 cup cacao or cocoa powder
• 1 cup granulated sweetener ( I used Swerve for no sugar option plus a tbsp coconut palm sugar)
• 6 tbsp grass-fed butter (see dairy free option below)*
• 2 oz 100% cacao (4 squares)
• 3 pastured eggs
• 2 tbsp full fat coconut milk
• 1 tbsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Melt the chocolate squares, butter and coconut milk in a double broiler
2. Whisk the eggs and vanilla in a small bowl and set aside
3. In a large mixing bowl combine the tapioca flour, cacao powder, sweetener and salt
4. Add the egg mixture to the flour mixture and stir a couple times, doesn't need to be combined well
5. Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined
6. Pour batter into an 8x8 greased baking dish
7. Bake at 350 for 25-30 minutes
8. Store in an airtight container

Quick Notes:

*I haven't tried this with coconut oil, but it should work.  I would only do about 5 tbsp of oil.

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao.  I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips.  You may need to reduce the amount of sweetener.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Chocolate Chip Cookies

I am a firm believer that you can't have too many Chocolate Chip Cookie Recipes, in fact, I have another one in my pending files!  This flourless cookie recipe isn't the exact texture of your traditional chocolate chip cookie, but it sure is good!!

I love almond flour, but I am trying to reduce the amount of it I use and eat.  I can't just eat one cookie, so it's easy for me to get waaaay too many almonds at one time when I make baked goods with almond flour.  I am doing a lot with coconut, not necessarily coconut flour, it's not my favorite, weird taste to me!  You may be thinking coconut has a bunch of fat too so how is that any different?  It's way different!  Coconut contains medium chained triglycerides as it's main source of fat and is shuttled to the liver for immediate energy, it doesn't get stored as fat.  Almonds are a great source of Omega 6's and some 3's, but really they are high in 6's and we don't want to create an imbalance of 6's to 3's in our body.  Omega 6's are pro-inflammatory in the body while 3's are anti-inflammatory.  We already get enough 6's in our diet, so it's best to eliminate where you can in my opinion.

With that said, this recipe does include raw cashew butter, but half a cup of it is far different than the 2 cups of almond flour typically found in chocolate chip cookie recipes.  I have a couple other recipes including this egg-free Chocolate Chip Cookie Recipe (I need to try this with Swerve in place of the honey to make them lower in sugar, I bet it will make them crunchier!!) and this Almond Butter Chocolate Chip Cookies Recipe.

Flourless Chocolate Chip Cookies

Ingredients

• 1/2 cup cashew butter (I used raw self grind from Whole Foods)
• 1/2 cup coconut creme, softened*
• 1 pastured egg
• 1/2 cup granulated sweetener (I used Swerve for no sugar option)
• 1/4 tsp sea salt
• 1 tbsp vanilla extract
• 1/3-1/2 cup dark chocolate chips (use Enjoy Life's Chocolate Chips for dairy free option)

Instructions

1. Whisk the egg and vanilla in a mixing bowl
2. Add in the cashew butter, coconut creme, sweetener, and salt, combine
3. Fold in the chocolate chips
4. Roll the dough into balls in desired size cookie and place on a parchment lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don't spread, so size accordingly
5. Bake at 350 for about 12 minutes or until edges begin to brown
6. Remove and place on a cooling rack and allow cookies to cool and harden up
7. Store in an airtight container, I prefer glass jars

Quick notes

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations:  You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Many of you know I am a consultant with Beautycounter and advocate for more health protective laws in the personal care industry. An industry that includes over 10,000 chemicals with only 10% of those being tested for human health! An industry that has banned 1,400 ingredients in the European Union while the U.S has only banned 30 to date! I feel I have an enormous responsibility to educate and empower you to make changes to safer products for you and your family. We deserve better!  Beautycounter has banned 1,500 ingredients and is not only safe, but also high performing! 

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Flourless Peanut Butter Cookies

I randomly made this cookie recipe for my boyfriend when I was recently in Arizona...and I ended up eating just about all of them!!!  I rarely eat peanut butter, prefer almond butter, but dang these were good!!!  I even made another test batch when I came home and added dark chocolate chips, YUM!!!!!!  There's just something about peanut butter and chocolate that no other nut or seed butter can compare to!  The peanut butter can easily be substituted for any nut or seed butter and I highly suggest adding some chocolate chips!!

I have quite a few Flourless Cookie Recipes including this Chocolate Almond Butter Cookie Recipe that is similar to this recipe.

Flourless Peanut Butter Cookies

Makes about 15

Ingredients

• 1 cup natural peanut butter (I used fresh grind, no added oils)
• 1/2 cup granulated sweetener, palm sugar or maple sugar (Swerve for no sugar option)*
• 1 pastured egg
• 1 tsp vanilla extract
• 1/2 tsp sea salt (use less if using jarred nut butter that is salted)
• 1/3-1/2 cup dark chocolate chips (optional)

Instructions

1. Whisk the egg and vanilla in a mixing bowl
2. Add the nut butter, sweetener and salt and combine
3. Fold in chocolate chips (optional)
4. Roll dough into 1 inch balls and place on a parchment lined cookie sheet
5. Using a fork, press the dough in both directions to make the criss cross marks
6. Bake at 350 for 10-12 minutes
7. Store in an airtight container...if there are even any left!!

Quick notes

*I used about 1/2 cup Swerve and a tbsp of palm sugar.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Strawberry Coconut Bark

I'm excited to bring you this fun Valentine's Day Treat!  I had a bunch of chocolate recipes planned, but truth be told, I didn't want a bunch of chocolate around!  When it comes to chocolate, I just don't have any will power...sorry you guys have to pay the price.

How did I get these to look pink and taste like strawberries...with freeze dried strawberries!  Freeze dried is very different than dehydrated, they are hard and like the texture of a Cheeto...not that I have had them lately!  When you blend these in a food processor, you are left with powdered strawberry dust.  You can find many different fruits that have been freeze dried, but strawberries are the lowest sugar fruit (12 grams in the entire bag)and obviously I needed a red fruit.  Raspberries or cranberries would work as well.  I ordered mine form Tropical Traditions, but Whole Foods sells the Organic Freeze Dried Strawberries I used and they also sell Just Strawberries that can be found in their produce section.  I know Trader Joe's also sells them, but they are not organic and I personally won't eat berries unless they are organic.  Strawberries are one of the worst in terms of pesticides.

I also use Confectioner's Swerve in this recipe to add a bit more sweetness...and I have a "sweet" give away from Swerve Sweeteners! I am giving away 3 bags (2 granulated and 1 confectioners of Swerve to 3 lucky winners...that's 9 free bags of Swerve!!!  To enter this giveaway you must go like Swerve on Facebook and Pinterest and also comment on this blog post.  Please tell us what Kate's Healthy Cupboard Recipe you want to try if you win the Swerve!  The winners will be selected on Valentine's Day!!!!

Recipe: Chocolate Strawberry Coconut Bark

Ingredients

• 4 cups coconut chips

• 1/4 cup cacao butter (see variations below for substitution)

• 2 tbsp coconut butter/creme

• 2 tbsp grass-fed butter

• 2 tbsp full fat coconut milk cream (the hard cream found on the top of a refrigerated can of milk)

• 1/4 cup powdered freeze dried strawberries* (about 3/4 of 1.2 ounce bag)

• 1/2 cup powdered sweetener* (I used Confectioner's Swerve)

• 1/2 cup dark chocolate chips

Instructions

1. Place coconut chips in a large mixing bowl and set aside

2. Combine the cacao butter, butter, coconut cream and coconut milk in a double broiler and melt

3. Pour the mixture over the coconut and stir to coat completely

4. Combine the powdered strawberries and sweetener in a large ziploc bag

5. Pour the coconut into the bag and shake well to coat

6. Spread out on a parchment lined cookie sheet. You want it in one big pressed down clump so it will stick together as it cools

7. Place the cookie sheet in the frig to let harden

8. Melt the chocolate chips in a double broiler and drizzle over the bark once it's cooled and hard

9. Place back into the frig to let the chocolate harden

10. Break into pieces and store in the refrigerator in an airtight container

Variations

I used the cacao butter to give this another element of chocolate flavor. I believe you could try this with coconut oil, but I would maybe reduce the amount by a tablespoon. Cacao butter completely hardens in cold and coconut oil isn't as hard but should work just fine. I suggest the cacao butter for more flavor!!

Notes

Run the strawberries in your food processor until completely powdered.  A blender like the Vitamix or spice grinder may also work.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Nut Free Chocolate Chip Cookies

I am very excited to introduce you to Sharon from the blog Paleo Fondue!  "It means gather at the table for plates of quality food, savor the natural flavors, and indulge in a little dessert! You can have cheese if you want."  Her site is a must to go check out!  She has a ton of delicious recipes...Bang Bang Shrimp or Chorizo and Green Chili Frittata or how about these awesome looking chocolate chip cookies!  Sharon was nice enough to create this recipe and do a guest post for all of my followers.  Please be sure to check out her site, "like" her on Facebook and follow her on Pinterest so you catch all of her recipes!!!

There are a lot of chocolate chip cookie recipes, I have to wonder what kind of contribution I can do to the classic dessert. Well gluten free, grain free, soy free, dairy free, refined sugar free, and nut free? That’s a lot of things NOT in this cookie. But what it does have is an amazing  warm ooey gooey classic cookie taste.

Nut Free Chocolate Chip Cookies Recipe

It’s a cookie that is classic and I’m weary to diverge too far from an original recipe. Chocolate chip cookies are special to everyone. My grandma used to send me a box filled with an assortment of homemade cookies. There were tons of fancy chocolate ones, pretty sugar dusted ones, and ones with intricate decorations. Still, my most favorite in the box are the traditional chocolate chip cookies.

Nut Free Chocolate Chip Cookies Recipe

So it’s no wonder that I took my time perfecting a grain free version. And it sure took quite a few iterations and human taste testing to meet my mile high expectation.  I’ve had cookie aficionados taste test several versions of this. It was like a panel of foodies eating plates of cookies and debating the ratios of the sugars, the textures, the type of spice. Even my mom says “You can’t taste the ‘Paleo’ in these.” It’s her way of saying these are a badass batch of chocolate chip cookies.Select this line to insert text description of recipe here

Nut Free Chocolate Chip Cookies

Ingredients

• ¼ Cup (45g) Coconut Oil, measured solid
•  ¼ Cup (48g) Palm Shortening
•  ¼ cup (40g) of Maple Sugar
•  ½ cup (80g) of coconut palm sugar
•  1 cup of Tapioca Starch/Flour
•  3 Tablespoons (30g) of packed Coconut Flour
•  1 teaspoon of grain free baking powder
•  ½ teaspoon of Cinnamon
•  ¼ teaspoon of Salt
•  1 Large Egg
•  ½ cup of Chocolate Chips

Instructions

1. Preheat the oven to 350F.
2. Whip together the coconut oil, shortening, maple sugar, and coconut sugar on high speed in a large mixing bowl with a whisk attachment until fluffy.
3. Sift together the tapioca starch, coconut flour, baking powder, cinnamon, and salt.
4. Add the egg into the mixing bowl and whip until combined.
5. Add the dry ingredients in three batches, mixing in between each addition.
6. Fold in the chocolate chips.
7. Line a baking sheet with a silpat liner or parchment paper.
8. Scoop about 2 tablespoons worth of cookie dough onto the lined baking sheet.
9. Bake at 350F for 11-13 minutes.

Variations

You can sub the maple sugar for an equal amount of coconut sugar.

Notes

From Kate: As many of you know, I prefer to use Swerve as my sweetener.  You can simply replace the coconut and maple sugar in these with Swerve.  I would probably still use a tbsp of each just to give a bit of that maple and caramel taste.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Dipped Valentine's Marshmallows

So excited to bring you this fun Valentine's Day Marshmallow Recipe.  I can't really take credit for it...only the pink part and chocolate dipping is my creation.  The best part is that these are naturally colored with beet juice.  The credit goes to Adrienne over at Whole New Mom.  Her website it full of great recipes, DIY remedies, lotions and potions.  Go check her blog out!!! This recipe calls for liquid sweetener and I have not been able to find anything that works in recipes to replace honey, syrup or corn syrup with no sugar.  Adrienne has the answer...vegetable glycerin!!  We have all heard that you shouldn't put anything on your skin that you wouldn't put in your mouth.  Well vegetable glycerin is often times found in skin care as a natural preservative, but also has a bit of sweetness to it and is completely food grade.  What the heck is vegetable glycerin?

According to Wise Geek: Vegetable glycerin can also be made directly from vegetable oil — often coconut or palm oil — by heating it to a high temperature under pressure with water. The glycerin backbone splits off from the fatty acids, and is absorbed by the water, from which it is then isolated and distilled to obtain the pure product. Food-grade vegetable glycerin is 99.7% pure, with the remaining 0.3% being water. Select this line to insert text description of recipe here

Glycerin is widely used in the food industry for two main reasons: it has a sweet taste, but has fewer calories than sugar; and it is hygroscopic, that is, it absorbs moisture from the air. It is therefore used both to sweeten foods and to keep them moist. The compound is metabolized more slowly than sucrose— the type of sugar most commonly found in candy and in processed foods — and therefore does not have such a dramatic effect on blood sugar levels. It also does not contribute to bacterial tooth decay. Foods marketed as being low in carbohydrates are often sweetened with glycerin.

Another major use is in the cosmetics industry. Due to its hygroscopic properties, it is used in many moisturizing skin products, as it seems to help relieve dry skin problems by drawing water up from the lower layers. It is also a component of glycerin soap, which is often used by people with sensitive skin. Lotions containing this compound are also popular.

I did some research to find a source of vegetable glycerine that was from coconut and/or palm oils, not soy oil.  I think the best source is from Wilderness Family Naturals.  They are a trusted company with great products (I have no affiliation)!!!  You can also use Now Foods Vegetable Glycerin that I believe to be a reputable source as well.  The Now Brand can be found in many local health food stores and possibly Whole Foods.  It is sold in the lotion section since many people add it to their homemade lotions.

Recipe: Chocolate Dipped Valentine’s Marshmallows

Original Marshmallow Recipe from Whole New Mom

Ingredients

• 2 tbsp gelatin from grass-fed cows (I use Great Lakes Gelatin)
• 1/2 cup cold water that has been beet juice infused (directions below)
• 1 – 1 1/2 cups granulated sweetener (I used a cup total of Swerve and Xylitol
  mixed for sugar free option)
• 1/2 cup hot water
• 1/2 cup liquid sweetener (I used vegetable glycerin for sugar free option, see above for info and where to buy)
• 2 tsp vanilla extract
• 1/2 cup dark chocolate chips* (Use Enjoy Life Chocolate Chips for dairy free option)

Instructions

1. Peel and cut a very small raw beet into about 1 inch chunks. Place the beets in a saucepan along with 1/2 cup of water
2. Warm the water on low heat to get the beets to bleed. You want really pink/red water. Once you blend this with the gelatin and other ingredients, it really lightens up.
3. Place the water in the refrigerator to cool for a few minutes.  Remove and discard the beets
4. In a large mixing bowl or standup mixer, pour the cooled pink water and sprinkle the gelatin over top, let sit
5. Combine the granulated sweetener, liquid sweetener and additional 1/2 cup hot water in a heavy bottom saucepan
6. Cook over medium high heat until mixture reaches 240-245 (soft ball stage)
7. With a hand mixer or standup mixer, start beating the gelatin and beet water as you slowly add in the hot sweeteners.
8. Slowly add in the vanilla and continue to beat until stiff peaks have formed, thick marshmallow creme
9. Pour the creme into an 8×8 greased pan (or larger if you want thinner marshmallows)
10. Let sit and harden. Cut into desired shape and size
11. Melt the chocolate in a double broiler. Using a toothpick or skewer, dip the marshmallows in the chocolate and let cool
12. Store in an airtight container. I prefer glass jars

Quick notes

*Use more chocolate if you want to completely coat the marshmallows

Variations

As Adrienne suggests, you can roll marshmallows in coconut, cocoa, nuts or any other topping.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Chocolate Candy Cane Cookies

One last holiday cookie recipe for you.  These have a bit more sugar in them than I normally prefer due to the candy canes...but I did use all natural candy canes that don't have corn syrup and are colored naturally!

Recipe: Flourless Chocolate Candy Cane Cookies

Ingredients

• 1 cup cocoa/cacao powder
• 1 cup granulated sweetener (I used Swerve for no sugar option)
• 1/2 cup grass-fed butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup crushed natural candy canes (5-6 canes)

Instructions

1. Combine the cocoa, soda and salt in a bowl, set aside
2. Place sweetener and butter in a food processor or a large bowl and mix well
3. Add in the egg (whisk if using a mixing bowl) and vanilla
4. Pour the dry ingredients into the wet and combine until mixed well
5. Fold in candy canes (batter should be thick)
6. Use a cookie scoop or roll dough into a ball and place dough on a parchment lined cookie sheet. Do not press down, they will spread
7. Bake at 350 for about 10 minutes.
8. Let cool on the cookie sheet before transferring to a cooling rack

Quick notes

We think these are best thin and crispy. If you want them thicker, try refrigerating the dough to harden the butter before cooking

Happy Holidays!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Gingerbread Cookie Bites

Molasses style cookies are a favorite around here anytime of the year!  Gingerbread man cookies are festive, cute and have a lot of character, but they are also a lot of work!!  I decided to take that flavor and do a simple cookie ball with all the flavor and half of the work! This gingerbread recipe calls for a unique flour...chestnut flour.  What is chestnut flour??!  Chestnut flour is a gluten free alternative to regular flour made from ground chestnuts.  Chestnuts have been dried and made into sweet flavored flour in Italy for centuries. In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as:  chestnut flour bread, pie crust, crepes, and other baked goods.  Its sweet flavor makes it the perfect fit for recipes involving almonds, chocolate, honey and hazelnuts. I have found it to be awesome in fall recipes that incorporate pumpkin and spice.  Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates.  Chestnut flour does have less carbohydrates than regular white flour but has many of the same baking properties as flour.  It creates a fluffier baked good, has a distinct taste that has a bit of spiciness to it and pairs really well with warm fall flavors, especially ginger! I love using almond flour and am not afraid of fat by any means.  I'm just enjoying how much fun this flour is to work with, and not to mention how good it is!

Is it actually a nut or a fruit?  According to Wikipedia, it’s a fruit.  If you have tree nut allergies, please look into this more, but my understanding is that it’s not a nut!!! Where can you buy chestnut flour?  Check with your local natural grocery stores, I do know some Natural Grocers are selling it.  You can also order it from Amazon or from nuts.com.  I realize it's a unique ingredient, but I promise you will enjoy it.  I have some other recipes including these crunchy Ginger Snaps or this Pumpkin Bread you could also try.  I also provided a substitution for the flour in the recipe "variations" section of this cookie recipe for those of you that don't want to order it.  Both versions of the cookies are great, I just think the chestnut flour adds a bit more flavor.

Gingerbread Cookie Bites

Ingredients

• 1 1/2 cups finely ground almond flour (I prefer Honeyville)
• 1/4 cup chestnut flour* (see substitution below)
• 3-4 tbsp granulated sweetener such as coconut palm sugar (I usedSwerve for a no sugar option)
• 3 tbsp grass-fed butter, softened(ghee or coconut oil should work)
• 1 1/2 tbsp molasses
• 1 tsp vanilla extract
• 2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp sea salt

Instructions

1. Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine
2. Add in the molasses and vanilla and pulse until dough forms into a big ball
3. Place the dough in the refrigerator forat least 30 minutes to keep the cookies from spreading as they cook
4. Roll the dough into one inch balls and place on a parchment lined cookie sheet
5. Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack.  Cookies will get crisp as they cool
6. Store in an airtight container. Place in the refrigerator if you prefer a hard cookie

Variations

*You can sub the chestnut flour for arrowroot flour, but only use 2 tbsp of arrowroot, NOT 1/4 cup! These may spread a tiny bit more, but are still delicious!!!

Enjoy!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Flourless Chocolate Almond Butter Cookies

Here is another super easy and super delicious cookie to add to your holiday baking list.  These disappeared very quickly around here!  This recipe can be made with any nut or seed butter of choice.  Peanut butter seems to always taste the best with chocolate, but unfortunately I don't eat peanuts, so almond butter it is...and I loved them!

Flourless Chocolate Almond Butter Cookies

Makes 12-14

Ingredients

• 1 cup almond butter*
• 1/2 cup cocoa/cacao powder
• 3/4 -1 cup granulated sweetener (I used 1 cup of Swerve to make them sugar free)
• 1 egg
• 1 tbsp vanilla
• 1 tsp baking powder (corn and gluten free baking powder)
• 1/4 heaping tsp sea salt (omit if jar is already salted)

Instructions

1. Place all ingredients in a food processor or stand up mixer and combine
2. Use a cookie scoop or roll the dough into balls and place on a parchment lined cookie sheet
3. Press down the dough with hand or use a fork to flatten the cookies (the baking powder keeps the cookies from spreading, but also makes them crispier than baking soda)
4. Bake at 350 for 7-10 minutes. The cookies will look undercooked, but that’s the way you want them to look! They will set up perfectly once they have cooled.
5. Remove from the oven and let sit for a few minutes before moving them to a cooling rack.
6. Store in an airtight container, I prefer glass jars for storage.

Quick notes

*I used fresh grind almond butter that you grind yourself at natural grocery stores. It does not have any added oils, salt or sweeteners. If you are using jarred almond butter or other nut butters, I’d use closer to 3/4 cup. Jarred butters are thinner and may make these spread more.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Thin Mint Cookies

I'm so busy baking that all I have time to type is...THESE ROCK!!!!  Enjoy this nut-free treat this holiday season with no guilt when you use Swerve!!!  I suggest doubling this recipe, they are that good!!  They aren't exactly Girl Scout Thin Mints, but they are much better for you and taste amazing!!

Recipe: Flourless Thin Mint Cookies

Makes: 8-10

Ingredients

• 1 1/2 -2 pastured egg whites (depending on egg size)
• 1/3 -1/2 cup cocoa powder (depending on how large eggs are)
• 1/2 – 3/4 cup granulated sweetener (I used 3/4 cup Swerve for no sugar option)
• 1/4 tsp peppermint flavor*
• dash of sea salt

Chocolate coating:

• 1/2 cup dark chocolate chips (use Enjoy Life Chocolate Chips or Chunks for dairy free option)
• 1/8 tsp peppermint flavor

Instructions

1. Whisk the egg whites, stir in the cocoa powder, sugar and 1/4 tsp peppermint extract and salt.  The batter should be brownie batter like consistency.  Add more cocoa or sweetener if it needs to be thicker.
2. Spoon out about 2 tablespoons worth of batter onto parchment lined cookie sheet.  The batter will spread just slightly when baked, so spoon and swirl the batter into desired cookie size.
3. Bake at 350 for 12-14 minutes.
4. Let the cookies cool and harden for a few minutes before you try to remove them from the parchment.  Place cookies in the frig or freezer to harden up and cool off before coating in chocolate.

Chocolate Coating:

1. Melt the chocolate chips and peppermint flavor in a double broiler (glass bowl over a pot of boiling water).
2. Dip each cookie in the melted chocolate, use a fork to toss and turn the cookie until fully coated
3. Store in the refrigerator in an airtight container

Notes:  *I used Simply Organic Peppermint Flavor in this recipe.  Other brands of mint or peppermint extracts may not be as strong and you may need to use more to taste.

Enjoy!

Mexican Wedding Cookies (Snowball Cookies)

Mexican Wedding Cookies also known as Snowball Cookies are so many people's favorite holiday treat!  I have to admit, I didn't even know that's what they were called until a few weeks ago and I certainly never reached for them on the treat platters at holiday parties!   I have to admit that this grain free version turned out pretty darn good!!!  I have a client that said these were her all time favorite cookie as a kid and if I could pull it off, she'd be so happy!  I took one to her today (how many trainers do you know take cookies to their clients...I do, when the cookie is grain free and basically sugar free) and her text to me after she tried it read: "Oh my god yes it was really really good!  I want to try to make them this weekend!"  I was thrilled to hear this after she said her childhood neighbor was Mexican and made the best cookies ever!

Recipe: Mexican Wedding Cookies

Makes 12-15 cookies

Ingredients

• 1 1/2 cups almond flour*
• 2 tbsp arrowroot flour
• 2-3 tbsp granulated sweetener (I used Swerve for no sugar option)
• 4 tbsp (1/4 cup) grass-fed butter, softened (Ghee or coconut oil should work)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup pecan pieces, toasted

Sugar Coating:

• 2-3 tbsp powdered maple sugar or coconut palm sugar (I used 2 tbsp Swerve and 1 tbsp maple sugar only because it's lighter in color compared to coconut sugar)

Instructions

• Place the flour, arrowroot flour, sweetener, butter, vanilla and salt in a food processor and combine
• Add the cooled pecans to the mixture and pulse until nuts are mixed into dough. Dough will seem a bit crumbly, but will mashed together just fine for baking
• Place the dough into the frig for 15-20 minutes to make sure the butter didn't get too soft. This will keep the cookies in a ball when baked.
• Roll dough into 1 to 1 1/2 inch diameter balls and place on a parchment lined cookie sheet
• Bake at 350 for 18-20 minutes or until golden brown
• Let the cookies cool for about 5 minutes before you try to coat them in the powdered sugar or they will crumble.  Don't wait too long or sugar won't stick to the cookies, you want them to still be warm
• Place the powdered sugar in a bowl (you can powder any sugar in a blender or coffee grinder)
• Using a spoon, place each cookie into the mixture and spoon sugar over the top to coat. Once you have done all of the cookies, coat again a second time if you prefer sweeter cookies
• Let cookies cool completely or they will crumble. Store in an airtight container. I prefer glass jars and refrigerate all of my baked goods. Ziploc bags ruin grain free goodies in my opinion, makes them moist or soggy

Quick notes

*I used Honeyville Almond Flour, but Bob's Red Mill should work fine with this recipe. A friend decided to try this recipe with pecan flour that she made herself in a food processor. It's hard to get a fine flour with a food processor, but it worked for her even with the not very fine pecan flour...and she said they were awesome!!!

Enjoy!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 harmful ingredients!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Hazelnut Cranberry Chocolate Chip Cookies

These cookies were quite the reminder of why Nutella tastes so good!  Not that I eat Nutella, but Justin's also makes a killer chocolate hazelnut spread...with better ingredients...that is beyond addicting!  If you have not tried chocolate and hazelnuts in the same bite, you are missing out!

I decided to use toasted hazelnuts along with the hazelnut flour.  Don't skip this step, it adds so much flavor!!   I made a few of these cookies with just chocolate chips and the rest with cranberries and chocolate, they are both delicious!  The tartness of the cranberries is sweetened by the chocolate to make these the perfect match!!

Hazelnut Cranberry Chocolate Chip Cookies

Makes about 15

Ingredients

• 1 1/4 cup Hazelnut Flour/Meal
• 1 cup hazelnuts, skinned and toasted*
• 1/4 cup grass-fed butter, softened (4 tbsp)
• 1/4 cup non-dairy milk
• 1/3 – 1/2 cup coconut palm sugar or Swerve for no sugar option
• 2 tsp vanilla extract
• 1 tsp baking powder (I use this Baking Powder that is gluten and corn free)
• 1/4 tsp sea salt
• 1/2 cup cranberries, roughly chopped
• 1/3-1/2 cup dark chocolate chips (Use Enjoy Life Chocolate Chipsbrand for dairy free option)

Instructions

1. De-skin the hazelnuts by following the method in the notes section below. Place the nuts in a dry skillet and toast over medium to medium high heat until they start to brown. Let cool in a single layer
2. Chop the cranberries or pulse them a couple times in a food processor, set aside
3. Once the nuts have cool a bit, place them in the food processor and pulse until they resemble very coarse sand. Place the nuts into a mixing bowl
4. Add the flour, sugar, softened butter, milk, vanilla, salt and baking soda to the food processor and blend until combined, pour into the hazelnuts and combine
5. Fold in the cranberries and chocolate chips. Dough may seem crumbly, but will hold together when cookie are formed
6. Form the dough into balls and place on a parchment lined cookie sheet. Press the cookies down to about 1/2 inch thickness. Cookies will spread slightly
7. Bake at 350 for 12-15 minutes. Let cool and store in an airtight container. I think nut flour baked goods taste best out of the refrigerator!

Quick notes

*I have tried removing the skin form hazelnuts a couple different ways.This method is definitely the easiest. It does take a few minutes, but worth it!!!

Variations

Coconut oil or Ghee should work in place of the butter.

Happy Holidays!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Pineapple Coconut Bars with Chocolate Macadamia Nut Crust (Guest Post)

I am so excited to share this guest post by Adriana of Living Healthy With Chocolate!  She is so very talented and has taken one of my favorite foods...chocolate and incorporated it into each and every recipe she creates!  Adriana lives in Hawaii and I think this tropical dessert tells a story of the amazing fresh foods she has access to on the island.  Coconut, chocolate and macadamia nuts are some of my favorites and these bars look delicious!  These are grain free and only sweetened with fruit and just a tiny bit of honey.  Enjoy her story and recipe below and be sure to go check out her blog and follow her on Facebook  and Pinterest to see all of her creations!!!

Pineapple and coconut are two of the most abundant fruits here in Hawaii. As you may know, pineapples are cultivated on an agricultural scale here by Dole Plantation. The farms are right next to my house and as I drive to and from work I can smell the sweet scent in the air. It is lovely! The down side of these farms is that they are heavily sprayed with pesticides and it breaks my heart every time I see the giant machinery spraying the crops. There are some growers in the islands that grow pineapple organically, but the price is over $8 for a very small pineapple, which makes it a rare and special treat for me.

Coconut on the other hand is everywhere. Some fruit stands sell the meat for very cheap, about $3.00 for a full bag. The organic store near my house often sells whole coconuts for just $1.50 each! How lucky am I?! Coconut is my favorite everyday snack and there is plenty of it here :) My husband and I often go to the local green waste drop off area by my house to look for coconuts that the tree trimmers just throw away by the dozens.....sometimes we are able to fill multiple containers with fresh coconut water and then we freeze the fresh meat.

How about the combination of coconut, pineapple, chocolate and macadamia nuts? If you haven't tried the four together you are in for a real treat. In this recipe I tried to mix all of these delicious foods into one irresistible dessert.

This is a very easy to make recipe and the consistency is soft and moist. The chocolate crust is sweetened with a creamy date paste and loaded with macadamia nuts. The top layer is a simple mixture of fresh pineapple and coconut. Depending on how sweet your pineapple is, you can add some raw honey to the mixture. I felt that one tablespoon was sweet enough, but feel free to add more if you would like it to be sweeter. Enjoy!Select this line to insert text description of recipe here

Pineapple Coconut Bars with Chocolate Macadamia Nut Crust

Ingredients

Crust:

• 1/2 cup almond flour
• 4 tablespoons raw cacao powder
• 1/3 cup macadamia nuts
• 5 medjool dates (about 1/2 cup)
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons coconut oil, melted

Filling:

• 2 eggs
• 1 cup fresh pineapple, chopped
• 1 1/3 cup shredded coconut, unsweetened
• 1 tablespoon fresh lime juice
• 1 tablespoon vanilla extract
• 1 tablespoon raw honey
• 1/2 cup almond flour
• pinch of salt

Instructions

Crust:

1. 1. in a large bowl, mix the almond flour and cacao powder
2. 2. chop the macadamia nuts in a food processor and add it to the bowl
3. 3. remove pits from dates and process it in the food processor until creamy
4. 4. add the creamed dates, vanilla extract and coconut oil to the dry mixture and using your hands, mix to combine ingredients
5. 5. spread the mixture evenly on the bottom of an 8×8-inch pan lined with parchment paper

Filing:

1. 1. in a large bowl beat the 2 eggs
2. 2. mix in the pineapple, 1 cup of shredded coconut (reserve the remaining 1/3 cup for the top), lime juice, vanilla and honey
3. 3. gently mix in the almond flour and salt
4. 4. pour mixture over the crust and sprinkle with remaining shredded coconut
5. 5. bake at 350°F for about 20 minutes or until the top starts to turn brown and the pineapple/coconut layer is firm
6. 6. set pan on a wire rack and allow it to cool before cutting into squares. Store in the refrigerator.

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Coconut Sport Gummies

I was recently listening to my favorite podcast, Ben Greenfield Fitness (one of the best out there, love those guys) and he was talking about fueling for races and made some comment about a high fat gummy for fuel.  It got me thinking that I could create one myself that could be stuffed away in a ziploc for use on a long training day.  You don't have to be an athlete to enjoy these, you can just call this coconut jello and enjoy it as a high fat treat!! I'm sure some of you athletes out there know what Clif Blocks are...gummy blocks full of sugar that are meant to be consumed during a race.  Some people need substance rather than a liquid, so these work great, but it's all sugar!  More and more athletes are turning to a high fat, low carb lifestyle and are doing away with the gels, gu's and other simple sugars as fuel during races and longer training sessions.  The purpose of this is to tap into your bodies fat stores for energy rather than being a sugar burner.  These gummies are a perfect source of fat for quick energy and you get some protein (amino acids) from the gelatin as well!  The triathlon and marathon season is coming to a close, but these would be good for those looking for a convenient way to fuel your workouts or to tie you over between meals.

I am a huge fan of gelatin, I actually use it daily in hot bone broth, soups or just in hot water.  It is beneficial for the gut, joints, skin and much more!!  Wellness Mama has a great post about its benefits and all of the ways to use it.  I recommend Great Lake's Gelatin (Natural Grocer's sells it) or Upgraded Self Collagen from The Bulletproof Exec website.

I also love using MCT oil (Medium-Chained-Triglycerides, also found in coconut oil and are different than Long-chained-triglycerides found in oil olive and other fats). MCT's are absorbed more like carbohydrates and are used and burned quickly by the body and not stored in the fat cells and any extra are converted into ketones.  Sounds like the perfect fat for fueling your long runs, bike rides or whatever activity you choose!  MCT oil is tasteless and stays in liquid form, so it is perfect for salad dressings or to drizzle on any dish for added fat.  You can certainly leave this out of the recipe, but it's what provides the fat along with the coconut milk that will be your fuel!  Don't get crazy and start dumping MCT oil on all your meals right away, it can cause intestinal issues for some people that are not used to large amounts of fat.  I actually didn't have any issues with it and add it to my morning smoothie every day.  I use Dave Asprey's MCT Oil or I'd suggest Now Foods MCT Oil that can be found at some health food stores in the supplement department or from Amazon.

I have not taken these out on a run (I typically don't eat anything), but please let me know if they survive the heat and how they worked for you!!

Chocolate Coconut Gummies

Ingredients

• 1 can full-fat coconut milk
• 3 tbsp gelatin (from grass-fed source, see above for sources)
• 1 tbsp or more MCT oil (optional, see above for sources)
• 1/4 tsp vanilla bean powder or 1 tsp vanilla extract
• 2-3 tsp cacao powder (these are also good without, but cacao adds flavor and antioxidants)
• couple sprinkles of sea salt
• Stevia or other sweetener to taste (I used a tbsp of Swerve for no sugar option)

Instructions

1. Place all ingredients in a blender and mix until well combined
2. Pour into a candy mold or glass dish (size depends on how thick you want the gummies to be) and refrigerate until firm
3. Cut into desired size and store in the refrigerator

Notes

You can tailor these to your liking by adding more cacao or none at all or try using different extracts or flavorings.

xo,

Pumpkin Pecan Cookies

So many people love this time a year when pumpkin seems to show up in every recipe!  I can take it or leave it and would much prefer a chocolate cookie!  For those of you pumpkin lovers, I will admit this cookie recipe turned out pretty darn good!

I wasn't sure what I was going to end of with, but after two tries, I'm satisfied!  The texture is soft and a bit cake like to start, but as they sit, the outer edge gets a bit crisp.  I think they are perfect and the fact that they disappeared in a matter of a day, I think everyone liked them!and and start to clump together.  It's the stage before pecan butter would star

Pumpkin Pecan Cookies

Ingredients

• 1 1/2 cups pecan pieces
• 1/2 cup granulated sweetener* (I used Swerve for no sugar option and added 1 tbsp coconut palm sugar)
• 1/4 cup arrowroot flour
• 1 1/2 heaping tsp cinnamon
• 1/2 heaping tsp nutmeg
• 1/4 heaping tsp ginger
• 1/4 heaping tsp cloves
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1/2 cup pumpkin
• 1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
• 3 tbsp grass-fed butter or coconut oil, melted
• 1 tsp vanilla

Instructions

1. Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together.  It’s the stage before pecan butter would start
2. Add in the sweetener, arrowroot, spices, salt and soda. Pulse a couple times until combined
3. In a large mixing bowl, whisk the egg with the pumpkin, butter and vanilla
4. Pour the pecan mixture into the wet mixture and combine
5. Spoon dough out onto a parchment lined cookie sheet. The cookies will spread a bit
6. Bake at 350 for 12-14 minutes. Place on a cooling rack to cool

Quick notes

I almost made these without the egg and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder crunchier cookie which may be what some of you prefer.

Variations

I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.

*I typically don’t provide a variation unless I try it myself.  I think this would work with maple syrup, honey or coconut nectar.  I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener.  Add it with the rest of the liquid ingredients.  You can always start with less and ad more if need be!

If anyone tries the no egg variation and/or with a liquid sweetener, let us all know how it turned out! 

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out my Beautycounter link for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Double Chocolate Chip Cookies

These rock!!!  So easy, so scrumptious and low sugar when you use Swerve...my favorite natural sugar alternative!  The final product is a dense cookie with a bit of a crunch.  Your chocolate craving and sweet tooth will definitely be cured!

This cookie recipe is perfect for those of you that are nut-free and there's a dairy free option.  This sparked another idea for a flourless cookie recipe...stayed tuned, especially if you aren't a chocolate person!ned cookie sheets, it should spread out some.  I used the spoon to spread to desired size.

Makes 8 large cookies or 12 small cookies

Recipe: Flourless Double Chocolate Chip Cookies

Ingredients

• 1-2 egg whites (I used 2 pastured eggs from Tropical Traditionswhich can be smaller in size)
• 1/3 cup cocoa/cacao powder
• 3/4 cup granulated sweetener ( I used almost all  Confectioner’s Swerve with a bit of coconut palm sugar)*
• 2 tsp vanilla extract
• dash of sea salt
• 1/2 cup dark chocolate chips**

Instructions

1. Beat whites (start with one) and vanilla for a few seconds until bubbly
2. Add in cocoa powder, sugar and salt, beat until combined. Batter should be like a thick brownie batter consistency. If it seems too runny, add some more cocoa or sugar. If it seems too thick, add a bit more egg white. You really can’t mess these up!
3. Fold in the chocolate chips
4. Spoon batter onto parchment lined cookie sheets, it should spread out some.  I used the spoon to spread to desired size.
5. Bake at 350 for 12-14 minutes until centers looks done
6. Let cool on the cookie sheet. Warm cookies will not come off parchment paper cleanly

Variations

*I made these with granulated Swerve and with Confectioner’s Swerveand both tasted great!  The batter will seem gritty if you don’t “powder” your sugar, but the end result will be great!!

**Use Enjoy Life’s Dairy Free Chocolate Chips or Chunks for a Dairy Free option.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Peach Cookie Bars

Peach's are still piled high at my local Whole Foods!  Hopefully your local farmer's market or natural grocery store is well stocked too.  I wanted to do something different with peaches and came up with this yummy cookie bar recipe.  I wanted a dense, crispy, but gooey moist bar.  I think I got it!

You could certainly make these more cake-like if you wanted to by adding an egg.  I haven't tried this so I don't know how it would turn out.  I would eliminate the milk to keep it from being soggy.  If anyone tries this, let us all know how it turns out!  I have always been a gooey brownie or bar person, never a cakey brownie person.  I guess that's why I never liked cake...I was the one asking for a corner piece scraping the frosting off to enjoy and leaving the cake behind!

Peach Cookie Bars

Ingredients

• 2 cups Honeyville Almond Flour*
• 1/2 cup arrowroot flour
• 1/4-1/2 cup granulated sweetener ( I used 1/2 cup of mostly Swerveand a bit of coconut palm sugar)
• 1 peach, peeled and sliced (the more unripe the peach is, the better)
• 2 tbsp grass-fed butter, softened and cut into pieces
• 1-2 tbsp non-dairy milk
• 1 tbsp vanilla extract
• 1- 1 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Line an 8×8 baking dish with parchment paper, this makes it really easy to get the bars out in one piece
2. Place all of the dry ingredients into a food processor and combine
3. Add in the butter, vanilla and 1 tbsp of milk and pulse until a dough forms
4. The dough should form a ball and be wet, Add more milk if needed
5. Press the dough into the baking dish until fully covered, then place the peach slices on top of the dough
6. Bake at 350 for 32-35 minutes or until the top is golden
7. Let cool, remove the bars from the pan by pulling up on the sides of the parchment paper. Cut into desired size bars
8. Store in an airtight container. These are great at room temp, but as with all almond flour goodies, I think they are best out of the freezer!!! Let them sit for a minute or two out of freezer to thaw the peach.

Quick notes

*I suggest using Honeyville Almond Flour, Bob’s Red Mill does not absorb moisture like the more finely ground flours.

Variations

Softened coconut oil should work in place of the butter for those that are dairy free.

These are even more delicious with Dairy Free Vanilla Bean Ice Cream on top!!  Also if you have been wanting to try Swerve, the confectioner's Swerve is $2 off right now!!  If your order is over $30, shipping is free and you can use coupon code kate10 for an additional 10% off!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free White Chocolate Ice Cream

Labor Day Weekend is here and so is one of my favorite ice cream recipes to date!!!  Remember TCBY's white chocolate mousse frozen yogurt?  It was my favorite!  This ice cream doesn't taste exactly like it, but it's pretty darn good and quite addicting!

White Chocolate is a tough one to recreate since it contains milk powder.  It really isn't even chocolate!  The secret ingredient in this recipe to get it to taste chocolatey, is raw cacao butter.  I'm sure you have all heard of cocoa butter, often times found in body lotions and butters.

"Cacao butter is a stable fat that is pressed out of cacao beans. It has been used for ages as the solid to make white chocolate, as well as other chocolate bars. It holds together at room temperature providing that ideal candy bar crispness. It has a mild chocolate taste and flavor, and carries only trace amounts of the caffeine compared to what's found in chocolate. Cocoa butter is ideal for beauty care products as well since it stays solid at room temperature, has naturally occurring antioxidants which prevent rancidity"

Some health food stores sell Raw Cacao Butter in their raw section or you can order it online (make sure it's food grade cacao butter).  I think www.nuts.com has one of the best prices and ships out quickly so you can make this for your weekend BBQ!!

Dairy Free White Chocolate Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 2 pasture raised egg yolks (optional, makes it creamier))
• 1 cup cacao butter, shaved and melted
• 1/4-1/2 cup sweetener (I used 1/2 cup Swerve for a sugar free option. If using a liquid sweetener, start with 1/4 cup)*
• 1 1/2 tbsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Place all of the ingredients into a blender and combine
2. Pour mixture into an Ice Cream Maker and follow the instructions for the machine. You can also freeze it in a loaf pan if you don’t have an ice cream maker.

Variations

*Using honey or maple syrup is going to give this a bit of a different taste.

Consuming raw eggs is not a concern of mine since I buy farm fresh eggs from Tropical Traditions.  You can certainly leave them out or temper the eggs.

This is my Cuisinart Ice Cream Maker that I love!  If you want to try Swerve, use coupon code KATE10 to enjoy 10% off!

Kate's Healthy Cupboard - Gluten Free Recipes