Double Chocolate Orange Cookies

I hope you all had a Happy Thanksgiving!!  Now it's time to start thinking about holiday baking.  I love to bake, hence all the desserts I have on my website.  Check out all the holiday recipes here, including Peanut Butter Fudge, Macadamia Lace Cookies, Hazelnut Cranberry Chocolate Chip Cookies, Pizzelles, Mexican Wedding Cookies and so much more!!  These Flourless Chocolate Orange Cookies are fantastic and need to be added to your holiday baking list!!

Double Chocolate Orange 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
• 2 drops of orange essential oil (I used Wild Orange from Doterra)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup chocolate chips (I used Enjoy Life dairy free chips)

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), vanilla and orange oil
4. Pour the dry ingredients into the wet and combine until mixed well
5. Fold in chocolate chips (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 8-10 minutes.
8. Let cool on the cookie sheet before transferring to a cooling rack
9. Store in a glass container 

Happy Holidays!!

Raw Pumpkin Cookie Balls and Fall Favorites

Are you pumkined out yet?  Truth be told, I am not a huge pumpkin person, but these cookie balls are so good!  They almost taste like cookie dough and they definitely take care of a sweet craving!

Ingredients:

• 3/4 cup canned pumpkin
• 3/4 cup almond butter
• 1/4 cup granulated sweetener (Maple Sugar would be awesome.  I used Swerve for a low sugar alternative)
• 1/2 cup almond flour
• 1/4 cup vanilla protein powder (optional, use almond flour as replacement)
• 1/4-1/2 tsp cinnamon or pumpkin pie spice
• 1/8 tsp sea salt
• 2 cups shredded coconut
• 1/2 cup chocolate chips (use Enjoy Life for dairy free option)

Instructions:

1. Combine the pumpkin, almond butter, sweetener, flour, protein powder, spice and salt
2. Add in the coconut and chocolate chip, stir until combined
3. Line a cookie sheet with parchment paper 
4. Roll the dough into golf ball size balls and place them on the cookie sheet
5. Place in the fridge to harden 
6. Store in a glass container in the fridge

Enjoy!

Favorite Fall Finds

I wanted to share a few of my favorite finds for fall.  I am in love with Primal Palate's Organic Spices and have almost completely stocked my spice rack with them!  Their blends are seriously the best and the Pumpkin and Apple Pie Spice blends are a must for this time of year.  They also have a Gingersnap and Cinnamon Sugar Cookie blend that I cannot wait to try in recipes.  I could eat the Sugar Cookie one with a spoon...I'm not kidding!!  The best part is, they are available on Amazon Prime!!!

I have missed burning candles, but gave them up after learning how toxic most candles are. Everything from the wax to the wick and especially the fragrances are not good for us.  I love my diffuser, but there is something about burning a candle and enjoying the glow of a candle in the winter time.  I was recently introduced to Woodlot, a small apothecary out of Canada and am in love with their candles!  I also love supporting small business owners!  Their eco-friendly candles are free of petroleum, phthalates, synthetic fragrances and gmo's.  They are made with coconut oil and non gmo soy wax, cotton core wicks and are scented with pure essential oils.  I ordered three different candles, Cinder for fall with scents of cedarwood, cinnamon and orange, Wildwoods for Christmas with an evergreen, pine and clove scent and the Original.  These will be the perfect hostess gift and they arrived just a few days after I ordered them!!

The cold air has finally moved into Colorado and that means my skin needs extra moisture. Beautycounter's Lustro Face Oil is my must have skincare product for everyday, but even more so in the winter months!  The seven plant based oils are full of anti-oxidants and fatty acids that make your skin glow!  Unlike synthetic oils, which can sit on the skin, these face oils absorb easily for ultimate hydration!  I love the Soothing Oil and use it morning and night after cleansing and follow with a moisturizer.  Beautycounter is my favorite brand for safe non toxic skincare and makeup.  Give a Lusto Face Oil a try, you have 60 days to fall in love with it or return it for a full refund!  I promise your skin will thank you!  (Want to be in the know when Beautycounter offers amazing deals on products or when I am giving away a FREE product?  Sign up for email notifications here.  A pop up will show up shortly after you go to the page)

XOXO,

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!!

Dairy Free Chocolate Pomegranate Ice Cream

It may be November 1st, but it's 70 degrees here and it's pomegranate season!!  Who doesn't love ice cream year round!!!  I use my Cuisinart Ice Cream Maker on a regular basis as dairy free ice cream is my go to sweet treat. Pomegranates have taken over the produce section of my Whole Foods.  What a fun fruit that can be a little work...or you can buy the pre-packed fresh arils like I do.  Pomegranates are actually a berry and have numerous healthy benefits.  They are full of nutrients, anti-oxidants, have anti-inflammatory effect and may help fight numerous diseases.  Besides being nutrient dense little power houses, they taste great!  I love the sweet tartness mixed with the added crunch of the seed!

I hope you enjoy the mixture of pomegranates and dark chocolate as much as I do!  Here is a link to all the Dairy Free Ice Cream Recipes on the blog.

Chocolate Pomegranate Ice Cream
Serves: 4-6

Ingredients

• 2 cans full fat coconut milk
• 2 egg yolks
• 1/2 cup non dairy milk alternative
• 1/2 cup granulated sweetener (I used Swerve for low sugar option)
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 3 ounces dark chocolate chunks
• 2/3 cup pomegranate anils

Instructions

1. Combine cans of coconut milk, non dairy milk in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
2. Once milk begins to simmer, turn heat down to low
3. In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
4. Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
5. 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)
6. Place cold mixture into ice cream maker and follow directions
7. Once the ice cream started to take form and harden, stir in the anils and chocolate
    

xo,

Chocolate Candy Cookie Bars

Oh my goodness it' been way too long....hope I remember how to do a blog post!!  I haven't been experimenting in the kitchen for awhile for many reasons, but mainly the lack of time and the desire to not eat so many baked goods!!  I love baking, but I just don't need to be eating as many goodies as I was.  Please read the end of this post to see what has consumed most of my time and I wouldn't have it any other way!!

These cookie bars are so fun and yummy!!!  They are made from Cassava Flour which makes them nut free, grain free and of course gluten free!!  Cassava is a starchy root also known as yuca.  You are seeing cassava chips on store shelves and yuca fries on menus.  The flour acts similar to glutinous flour and the company I buy it from, Otto's Natural, says you can swap it in a recipe 1:1.  I have found that you need less cassava flour, it absorbs so much liquid!!  I love the finished product and the moisture and texture it provides in baked goods!!  I plan to experiment more with it as we head into fall and winter...baking season!!!

Another new ingredient I used in this recipe is Little Secrets Chocolate.  I love that candy companies are coming out with healthier versions of M&M's!!  Little Secrets are sweetened with real organic sugar and colored with natural food colorings such as beet powder, turmeric, etc!!   These are found at Natural Grocers and Whole Foods or on Amazon.  They come in Dark, Milk and Peanut Butter....they are all awesome!!!  Of course this recipe can be made with chocolate chips, but the colorful candy makes it that much more fun!!

Chocolate Candy Cookie Bars
Serves: 12

Ingredients

• 1/2 cup grass-fed butter, softened*
• 1/2 cup granulated sweetener (I used Swerve to make it lower in sugar)
• 3/4 cup cassava flour**
• 1 egg
• 1 tbsp non dairy milk
• 1 tsp vanilla extract
• 1/2 tsp gluten free baking powder
• 1/4 tsp sea salt
• 3/4 cup chocolate candies or chips**

Instructions

1. In a large mixing bowl, combine the flour, baking powder and salt, set aside
2. Cream the softened butter with the sugar
3. Add in the vanilla, milk and egg, mix well
4. Combine the two bowls and mix until combined
5. Fold in the chocolate pieces or chips
6. Spread the batter into an 8x8 greased cookie pan
7. Bake at 350 for about 28 minutes or until golden
8. Let cool before cutting
9. Store in an airtight container. I prefer storing these in the fridge and eating them cold!

Notes

*Softened coconut oil should work to make this dairy free
**Links for Cassava Flour and Chocolate Candy are in the body of the post above recipe.

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing!  Check out BeautyCounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Double Chocolate Peanut Butter Truffles

You just can't ever mess up any recipe that includes peanut butter and chocolate!  I typically choose other nut butters over peanut butter, but I have been enjoying it lately.  This recipe can be made with any nut or seed butter, but there's just something about this combo that is hard to replace!

It's close to Valentine's Day and I wanted to give you some new chocolate recipes to enjoy, including these truffles.  I personally don't need a holiday or reason to have chocolate, it makes me happy everyday of the year!!  The best part is that when you choose dark chocolate, it's low in sugar and typically dairy free if it's really dark!  I used Swerve as the sweetener to make these low carb, but any sweetener will work.  I hope these last longer in your house than they did in mine!!

Double Chocolate Peanut Butter Truffles

Ingredients

• 1 cup natural peanut butter (I prefer fresh grind that is chunky)
• 2 tbsp butter, melted or softened (depends on how runny the peanut butter is)
• 1/4 cup Swerve or other sweetener (I added a tiny bit of coconut palm sugar with the Swerve)
• 2 tbsp cacao powder
• 1 tsp vanilla
• 1/2 tsp sea salt (omit if your PB is already salted)
• 1/2 cup dark chocolate chips

Instructions

1. Combine granulated sweetener, cacao powder and sea salt in a bowl and set aside
2. Stir the peanut butter, butter and vanilla until combined
3. Pour the cacao mixture into the peanut butter mixture, stir until combined
4. Place the batter into the fridge or freezer to harden so you can form balls with it
5. Place the chocolate chips in a double broiler over low heat and melt
6. Once the dough is hard enough, roll the batter into balls about 1 inch in diameter and place on a parchment lined cookie sheet
7. Dip each truffle into the chocolate with a slotted spoon and place back onto the cookie sheet
8. Place cookie sheet back in the fridge or freezer to set up
9. Store in a glass container in the fridge

Enjoy!

Dairy Free Peanut Butter Ice Cream Pie

It has been really hot here in Colorado the past few days, so it's ice cream season for sure!!  Even though I eat ice cream year round since it's so easy and delicious to make!  I have the smaller Cuisinart Ice Cream Maker and love it!!!  It has been worth every penny and it's not even that badly priced!

Fourth of July came around and I was in charge of the dessert.  Since it's been so hot I wanted to do an ice cream dessert.  I was looking at gluten filled recipes to get some crust inspiration and then it hit me...use my Flourless Peanut Butter Cookie Recipe as the pie crust!!  I chose to add chocolate chips to the recipe to get some more chocolate in there...everything's better with more chocolate in my world!!  The peanut butter ice cream is simply adding peanut butter to vanilla ice cream.  I'm not going to lie, I actually bought a quart of ice cream from Whole Foods that was full of dairy so I wouldn't be able to eat dessert! I wanted my treat to be tortilla chips and guacamole instead of this pie!!  I also chose peanut butter since it's most people's favorite even though I don't eat it often.  This will work and be delicious with any nut or seed butter, so feel swap out the peanut butter for the ice cream, the cookie crust and the nut topping!

Dairy Free Peanut Butter Ice Cream Pie
Serves: 8

Ingredients

• 1 batch of Flourless Peanut Butter Cookie Dough
• 1 batch of Dairy Free Vanilla Ice Cream (or a quart of store bought)
• 1/2 cup additional peanut butter (I buy fresh grind)
• 1/4 cup additional chocolate chips for drizzle (Enjoy Life Brand for dairy free)
• 1/4 cup peanuts for topping

Instructions

1. Prepare the cookie recipe and spread the dough into a pie dish, pressing up the sides
2. Bake at 350 for 15-20 minutes. Less time means softer crust
3. Remove from oven and set aside to cool completely. This can be done the night before and stored in the refrigerator
4. Prepare the ice cream, but blend in the peanut butter before you run it thru the ice cream maker or freeze it. If you bought the ice cream, blend or stir in the peanut butter.
5. Scoop the softened ice cream into the pie crust and swirl around. Place it in the freezer to harden
6. Once the ice cream has hardened, place the chocolate chips in a double broiler to melt. With a spoon, drizzle the chocolate over the pie.
7. Sprinkle the nuts in the middle or all over the pie
8. Refreeze until you are ready to serve. You may need to allow it to soften up before cutting into it, but the peanut butter seems to keep it from freezing rock hard

Notes
Any nut or seed butter will work in this recipe!

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Brownie Fudge

Sometimes you just throw some stuff in a bowl and hope for the best...I got what I was looking for with this one!!  I wanted a fudge, but cooked, so kind of a brownie at the same time.  A fat bomb is what some people may call this since it's loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter!  These are nut free and are best stored in the refrigerator!!

Brownie Fudge
Ingredients

• 3/4 cup coconut cream/butter, melted
• 1/3 cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
• 2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
• 1 pastured egg
• 2 tsp vanilla extract
• 5 tbsp cacao powder
• 3/4-1 cup granulated sweetener (I used Swerve for no sugar option)
• 1/2 tsp vanilla bean powder
• 1/4 tsp sea salt
• 1/4 tsp baking soda

Instructions

1. In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
2. Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
3. Add in the egg and vanilla extract, beat until combined
4. Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
5. Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
6. Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
7. Let the pan cool and then place in the refrigerator to cool completely
8. These are best stored in the refrigerator

Notes

The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

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 switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  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 safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

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!!

________

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! 

☀️ FOR A LIMITED TIME GET A FREE BEAUTYCOUNTER ZINC BASED SAFE SUNSTICK WITH PURCHASE!☀️

Hello Sunshine! It's that time of year again to switch to SAFER SUNSCREEN! According to EWG, oxybenzone, octinoxate, homosalate, octisalate and octocrylene pose the HIGHEST TOXICITY RISK IN SUNSCREENS. Check your sunsceen to see if it contains any of these! Toss it and swap it for one with zinc oxide or titanium dioxide and switch from a chemical sunscreen to a barrier/mineral/physical sunscreen! Shop my favorite safe sunscreens.

From now until the end of the month (July 31st), purchase $75 or more of my favorite safer skincare and makeup brand (Beautycounter) and receive a FREE Beautycounter small sunstick! It's perfect for your little ones, your face, golfing, fishing, hiking, biking, skiing and more!
_______

HOW IT WORKS:
1. Shop my link at www.beautycounter.com/katecriswell and purchase $75 or more (before tax and shipping) in safer products.

2. Forward your order confirmation to beautycounter@ kateshealthycupboard (dot) com. Your sunstick will ship separately since it's coming from me.
_______

*When you shop via my link, you can always reach out to me with questions and I offer special promos just for my customers!

If you aren't familiar with Beautycounter, they are a brand out of Santa Monica, CA dedicated to transparency, advocacy and safer products that perform! Just the balance that many of us have been looking for!

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

Buckeye Bark

Valentine's Day is just around the corner, so twist my arm, I guess I'll make a bunch of chocolate recipes!!!  I have a bunch of fun stuff planned so let's hope I can get it all done and that it all turns out!!!

Nut butter and chocolate is a match made in heaven no matter what form it comes in!!  Buckeye cookies are the peanut butter cookies with a Hershey's Kiss in the middle.  So Buckeye Bark is peanut butter and chocolate in a different form.  This recipe can be made with any nut or seed butter or even with coconut butter (cream).

This recipe was adapted from Chocolate Chocolate and More. 

Recipe: Buckeye Bark

Ingredients

• 2 cups (about 12 oz) dark chocolate chips or pieces

• 1 cup natural nut/seed butter (no added oils or sugars)

• 1/2 cup Swerve or sweetener of choice*

• 1 tbsp coconut oil

• 1 tsp vanilla extract

• 1/2 tsp sea salt (omit if nut butter has salt in it)

Instructions

1. Place parchment paper in the bottom of an 8x8 dish so that it flaps over two sides of the dish. This will make it easy to remove the bark from the dish

2. Melt 1 cup of chocolate in a double broiler and pour it into the prepared dish. Place the chocolate in the freezer until it sets

3. While chocolate is setting, combine the nut butter, sweetener, oil, vanilla and salt in a bowl

4. Remove chocolate from freezer and spread the nut butter layer evenly over the chocolate

5. Melt the remaining cup of chocolate and pour it over the nut butter and return the dish to the freezer

6. Once the top layer has hardened, remove the bark from the dish and cut the bark into pieces. Store in the refrigerator in an airtight container

Variations

*I think liquid sweetener such as honey will work, but start with 1/4 cup and expect the nut butter layer to be a bit runnier.

*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 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!!

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!

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,

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