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,

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

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!

Coconut Curry Cauliflower (Red Ape Cinnamon Giveaway)

I'm taking roasted cauliflower to a whole different level!  Instead of using an oil or butter to roast the cauliflower, I decided to use full fat coconut milk for the fat and for flavor.  I also used Organic Buddha Shake Curry Mix from Red Ape Cinnamon company for the curry powder.  To read more about Red Ape Cinnamon and enter to win a bunch of their awesome cinnamon and spices, including the curry mix I used, head over to my previous post.  While you're there, check out the delicious Flourless Snickerdoodle Cookie Recipe if you haven't yet!!

Coconut Curry Cauliflower

Ingredients

• 1 head of cauliflower, cut into pieces
• 1/2 cup full fat coconut milk*
• 1 1/2 tsp or more Red Ape Cinnamon Organic Buddha Shake Curry Mix (or any curry blend)
• sea salt to taste

Instructions

1. Whisk together the coconut milk and curry powder in a bowl
2. Place 1/3 of the cauliflower pieces in the milk mixture and coat.
3. Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt
4. Bake at 425 for about 25 minutes or until the cauliflower starts to brown
5. Serve hot

Quick notes

*Use a milk that tends to be thicker so it doesn't completely run off the cauliflower. I prefer Whole Foods brand or Thai Kitchen in the red and black can.

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

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

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

Coconut Curry Chicken Meatball Soup

It's about to get REALLY cold here in Colorado...and snow a few inches.  I am actually excited for it to feel like winter and like the Holidays.  This soup is perfect for these next few days of below zero nights!

I used a crockpot to make this soup so that I could just throw it in and walk away from it.  I don't see why this wouldn't work in a large sauce pan or a soup pot like this Le Creuset Soup Pot that I would love to have!!

Coconut Curry Chicken Meatball Soup

Serves: 3-4

Ingredients

• 1 lb ground chicken breast
• 1 carton of mushrooms, shiitake or button
• 1 bunch green onions
• 1/2 pastured egg, beaten (save the other half to add into eggs or add to a smoothie)
• 1 can full fat coconut milk
• 1/2 cup chicken broth (preferably homemade)
• 1 1-2 inch piece of peeled fresh ginger
• 1 tbsp Coconut Aminos*
• 1 1/2 tbsp red curry paste
• 1 tsp salt
• 1 garlic clove, finely minced

Instructions

1. Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup
2. Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic and sea salt in a bowl
3. Form the meat into desired size meatballs and place in the bottom of the crockpot
4. Combine the coconut milk, broth, coconut aminos and curry paste in a mixing bowl
5. Add the remaining mushrooms and chopped greens from the onions
6. Pour over the meatballs and place the piece of ginger into the liquid
7. Cook on high for 2 1/2 to 3 hours, add salt if needed

Quick notes

*You could replace Coconut Aminos with tamari or Bragg’s, but both of those are saltier than the aminos so maybe use a bit less to start

Variations

I imagine this will work in a soup pot or could also be cooked on the low setting of your crockpot for longer if need be.  You could add some additional vegetables such as broccoli, red pepper and snow peas if you wanted to.  It may not be as soupy, but still good!!!  This would also be great served over cauliflower rice or white rice if you tolerate it.

I actually ate this as leftovers cold and loved it just as much!

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,

Homemade Creamy Coconut Milk

I have tried to like homemade coconut or almond milk, but just can't give up my store bought milks.  They are creamy and seem thicker than homemade versions.  I imagine if you add dates to sweeten your milk, they may make it thicker, but I don't want that much sugar added to my milk.

The ingredient that is responsible for the creaminess in the box varieties is carrageenan or sometimes guar gum.  Carrageenan is from red seaweed that acts is a thickener or emulsifier.  It's what gives many ice creams a good mouth feel.  You'd think that seaweed would be safe or even beneficial, but studies show it may be hard on the gastrointestinal tract.  It may be fine for some of you, but my thought is that if possible, remove it from my diet.  There is more and more talk about the dangers of it, enough to make food manufacturers remove it.  Califia (my favorite brand found in the refrigerate section in a plastic bottle) and So Delicious are in the process of removing carrageenan.  In the meantime, I have found a way to make a creamy homemade version!

Th secret ingredient, kelp noodles!!  Kelp is a brown seaweed full of nutrients!  Some people take kelp for it's iodine content.  Many of you have probably had these noodles in stir fry, as pasta or in a salad.  Most natural grocery stores sell them or you can find them on Amazon, but they are much less expensive at your local store.  They are usually found in the refrigerator section, often times near fermented foods or vegetarian cheeses and tofu (don't be buying any of these).  I rinse the noodles well and store it in an airtight container.  I promise you would never taste or even know the noodles are in the milk!!

Recipe: Homemade Creamy Coconut Milk

Ingredients

• 1/2 cup kelp noodles (loose, don't pack them)*
• 1/2 tsp vanilla extract
• dash of sea salt
• sweetener (optional, I use liquid stevia or Swerve for no sugar option)

Instructions

• Blend the coconut and water on high until smooth. Pour through a Nut Milk Bag or cheesecloth into a pitcher, drain all of the liquid out of the bag
• Pour the mixture back into the blender and add the kelp noodles, vanilla, salt and sweetener. Blend on high until smooth.
• Store in an airtight container in the refrigerator

Quick notes

*Make sure you rinse and drain the noodles before you use them.

Variations

Add kelp noodles to any homemade nut milk to make it creamier. Increase the amount of noodles if you prefer thicker milk.

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

Dairy Free Lemon Mousse

I'm going to keep this short and sweet...this is the perfect refreshing summer dessert!!  This recipe was adapted from Nourishing Traditions Cookbook to make it dairy free.

Dairy Free Lemon Mousse

Serves: 4

Ingredients

• 6 eggs
• 2 tbsp lemon zest (2 lemons)
• 4 tbsp or more of fresh lemon juice (2 lemons)
• 1/4 – 1/2 cup liquid or granulated sweetener (I used about 1/2 cupSwerve for sugar free option)
• 1/2 cup coconut cream*
• sea salt

Instructions

1. Place the yolks, sweetener, zest and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens
2. Once it has thickened, place in the frig for about half an hour to cool or the freezer for 10 minutes
3. Place the egg whites in a bowl with a dash of sea salt and set aside
4. Place the cream in a bowl and beat it until it is whipped and stiff, set aside
5. Beat the egg whites with the salt until stiff peaks are formed
6. Once the yolk mixture has cooled a bit, add it slowly to the cream and combine
7. Now fold in the egg whites into the yolk and cream mixture
8. Once mixture is combined, spoon into serving dish and refrigerate to allow the mousse to set up.

Quick notes

*Coconut cream is the thick cream that settles at the top of a can of refrigerated full fat coconut milk

Variations

The lemon zest can be felt in the mouth, so if this texture bothers you, I’d suggest blending the yolk mixture with the cream in a blender. Then, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary.

I love using Swerve for making my dessert sugar free.  If you have been wanting to try Swerve, use KATE10 to receive 10% off your order.  Make sure to order $30 worth of product to get free shipping!

Kate's Healthy Cupboard - Gluten Free Recipes

Lemon Blueberry Breakfast Bars

So typically decadent bars are not something I eat for breakfast, but it seems like the perfect name for this recipe.  This lemony piece of deliciousness is actually the perfect refreshing treat anytime!

I chose to drizzle it with a lemon glaze to add some extra flavor, but it's not necessary.  This would also be good with any berry or a mix of berries.  You could do blueberries and strawberries and make it a 4th of July treat for your BBQ this holiday weekend!!!

The recipe calls for granulated sweetener and a powdered sweetener for the icing. I used my favorite natural sugar alternative Swerve and it's on sale until July 7th!!!  I use Swerve in all of my baked goods and ice cream recipes, it's the perfect healthy substitute and with a buy 2 get 1 free sale, it's time to stock up!!  And, it's free shipping when you spend over $30 and it's unlimited packages (so for every 2 packs you buy, you get a bag free)!  For this recipe I'd order at least 2 bags of the granulated so you get the free bag and one of the confectioners (powdered) or you can simply run the granulated thru a spice grinder or blender to powder it.  That way you qualify for free shipping!

 Lemon Blueberry Breakfast Bars

Ingredients

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 3 pastured eggs (I order from Tropical Traditions)
• 3/4 cup full fat coconut milk
• 1/3-1/2 cup granulated sweetener (I used Swerve for sugar free option)
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:

• 3/4 cup powdered sweetener (I used confectioner Swerve for no sugar option.  You will need to run granulated sugar through a spice grinder or blender to prevent grainy icing)
• 4-5 tbsp fresh lemon juice
• 1/8 cup non-dairy milk (I used So Delicious unsweetened vanilla coconut milk)

Instructions

1. Combine the flour, sugar, salt and soda in a bowl and set aside
2. Beat the eggs, coconut milk and lemon juice in a large bowl
3. Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out
4. Fold in the blueberries
5. Pour batter into a 8×8 greased dish
6. Bake at 350 for about 30 minutes

For the icing:

1. Place all of the ingredients in a blender and combine
2. Drizzle over the bars once they have cooled.

Variations

*Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.

For some reason, baked goods that use coconut flour tend to taste better cold.  I suggest storing this in the refrigerator until you serve it or if you happen to have any left over!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut "Rice"

Summer is here....hence why I have been absent in the kitchen lately.  I am trying to get outside more and get off of the computer.  Don't worry, I still have lots of recipes in the pipeline!

This recipe is inspired by a recipe from The Joy of Cooking, one of my favorite cookbooks.  The original recipe was made with jasmine rice, but I chose to make it with cauliflower "rice" and loooooved how it turned out.  I could have eaten the entire head of cauliflower!

Coconut “Rice”

Ingredients

• 1 cup full fat coconut milk
• 1/2 cup water
• 1 large head of cauliflower, trimmed and washed
• 2 slices of fresh ginger, peeled (about inch in size)
• 1/2 tsp sea salt
• 1-2 tbsp toasted unsweetened coconut shreds (optional)

Instructions

1. Place raw cauliflower in a food processor and pulse until rice size pieces are formed
2. Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside
3. In a saucepan, combine the coconut milk, water and ginger and bring to a boil
4. Add the cauliflower and simmer for 30 minutes uncovered
5. Remove from heat and discard the pieces of ginger, add in the salt. Do not add it beforehand, it pulls water out vegetables.
6. Serve with the toasted coconut sprinkled over top

This could easily be sweetened with something like Swerve and reduce the amount of salt to make it a sweet treat.  Another idea is to add protein powder of choice and eat it like a hot breakfast cereal (maybe even add some grass-fed butter).  You could also do something similar to my Pumpkin Spice Cream Of "Wheat Recipe and add in eggs.

Kate's Healthy Cupboard - Gluten Free Recipes

Cinnamon Ice Cream

It's finally warming up around here and my ice cream maker is running non stop!!!  I absolutely love making homemade ice cream, it's my go to sweet treat!  I actually use my Cuisinart Ice Cream Maker throughout the winter and love how easy it is to use.

I have been on a serious cinnamon kick!!  I have really good cinnamon that I use often in treats I don't mention on here...like sprinkling it on shredded coconut to enjoy.  Cinnamon is a spice you definitely want to include in your diet, it is full of benefits.  It is a great blood sugar stabilizer and source of anti-oxidants.  There are many different types of cinnamon out there and you probably thought taste was the only difference...well think again and check out what kind of cinnamon you are buying.  Both Ceylon and Cassia have health benefits, but if you are consuming quite a bit of it, you might want to consider buying Ceylon cinnamon!

Ceylon and cassia cinnamon are the most common commercially produced cinnamon varieties. Ceylon cinnamon is often called "true" cinnamon and comes primarily from Sri Lanka. Cassia is also called Saigon or Chinese cinnamon after the country that commonly produces this spice. Both varieties of cinnamon have similar health benefits and nutritional content. However, since cassia contains a higher level of coumarin, which may cause liver damage in high quantities, some health officials recommend Ceylon cinnamon as a healthier alternative.

Time for the recipe already!!  I made this ice cream dairy free, but added melted grass-fed butter.  You can omit the butter to make it dairy free, but the butter does add some extra yumminess!  I actually clarify my butter to remove the milk solids so I can still get all of the benefits of butter!  This just might be my favorite ice cream recipe yet.  My mom said it would be good over a sopapilla...guess I better work on a grain free sopapilla recipe!

Cinnamon Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 2 egg yolks*
• 1/4-1/2 cup sweetener (I used Swerve for no sugar option)
• 2 tbsp grass-fed butter, melted (optional, but highly recommended, it makes this recipe!)
• 2-3 tsp cinnamon
• 1 tsp vanilla extract
• 1/8 tsp sea salt

Instructions

1. Add all ingredients to a blender and blend until smooth
2. Pour mixture into Cuisinart Ice Cream Maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture).  The bread pan makes it easy to use an ice cream scoop to serve.
3. Once ice cream is frozen, remove from the maker or the freezer and serve. If you used Swerve, it will harden the ice cream so you may need to let it sit out for a few minutes.

Quick notes

*I use farm fresh pastured eggs from Tropical Traditions so eating them raw is safe. If you don’t feel comfortable doing that, read the directions for my pumpkin ice cream for an alternative option of “cooking’ the yolks.  Make sure to refrigerate the mixture before pouring it into the ice cream maker since it will be warm.

I have quite a few dairy free ice cream recipes on my site that you are sure to love!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Vanilla Bean Macaroons (Egg-Free)

If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth.  Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without.  I decided to try a different binding agent and make these egg-less.

The secret ingredient, gelatin!  Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more.  I use Great Lakes Gelatin that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin).  An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth.  Not only is it great for skin, hair and nails, but it is great for your gut and joints.  I actually add a spoonful of this to my cup of broth everyday!  It is flavorless and you will never know it's in these cookies!

Vanilla Macaroons

Ingredients

• 2 cups unsweetened coconut
• 1/4 cup virgin coconut oil, melted
• 2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
• 1/4 – 1/2 cup granulated sweetener*
• 3/4 tsp gelatin
• 1/4 tsp vanilla beans (1-2 beans)
• 1/8 tsp sea salt

Instructions

1. Combine all ingredients in a food processor and blend until a dough forms
2. With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
3. Bake at 350 for about 8 minutes or until very slightly brown
4. Let cookies cool to set up, they will fall apart when warm
5. These can be stored at room temperature or for a harder cookie, store in the refrigerator

Quick notes

*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.

These could also be done in a food dehydrator and would turn out just as yummy!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Strawberry Brownie Cookies

I tried to stay away from chocolate for awhile...it was a short while!  Now it's time for Valentine's Day recipes and it just wouldn't be right to not include chocolate!  The good news is that these are made with cocoa powder and Swerve Sweetener (my favorite natural sweetener than contains no sugar!) and dark chocolate chips, so they are fairly low in sugar.

I debated over using cherries or strawberries in this recipe.  I think both are a part of many Valentine's celebrations with chocolate covered cherries found in most assorted chocolate boxes and chocolate dipped strawberries a favorite of many this time of year.  I chose strawberries since fresh organic berries are available right now and cherries are only found frozen this time of year.  I highly suggest fresh fruit for the lower moisture content.  Frozen fruit lets off more moisture and will make these extra gooey.  These cookies are already gooey and that's why they are named brownie cookies.  These can also be made with no fruit, but I would add an extra tablespoon of coconut milk to create more moisture.  Either way, these are delicious!!!

You will see in the instructions that you melt the butter/oil and add in the cacao/cocoa powder.  I learned that cocoa powder gives a better chocolate flavor to baked goods instead of using unsweetened chocolate.  But...to bring out the flavor of the powder, it must be added to a warm liquid to bring out the flavor molecules.  These turned out very chocolatey and maybe this is why, I only tried it this way.  I certainly don't need to make another batch to test this theory, two batches were enough to consume this week!!!

Swerve is on sale until the end of the month, you receive 40 single serve packs with your order!  Use Coupon Code KATE10 for an additional 10% off!!

Chocolate Strawberry Brownie Cookies

Ingredients

• 1 1/2 cups Honeyville Almond Flour
• 1/4 cup cacao or cocoa powder
• 1/3 cup grass-fed butter or coconut oil
• 1/2 cup granulated sweetener (I prefer Swerve or erythritol for a sugar free option)
• 3 tbsp full fat coconut milk
• 1 tbsp vanilla
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 3/4 cup dark chocolate chips*
• 1/2 cup fresh strawberries, chopped**

Instructions

1. Melt the butter/oil in a saucepan.  Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat
2. Once the chocolate chips have melted, add the coconut milk, sweetener and vanilla and blend with hand mixer
3. Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well
4. Fold in the additional 1/2 cup chocolate chips and strawberries
5. Bake at 350 on a parchment lined cookie sheet for 11-13 minutes
6. Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart
7. Let cool on a cooling rack to continue to set up
8. Store in an airtight container

Quick notes

I highly recommend using Honeyville flour or these may turn out very very gooey.

Variations

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil.
**Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8×8 greased pan to create brownies.  The cooking time will be longer and the inside may not get cooked through.  I have not tried this, but I’d be just fine eating these with a spoon if need be!!!

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil. **Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8x8 greased pan to create brownies.  The cooking time will be longer and the inside may not get cooked through.  I have not tried this, but I'd be just fine eating these with a spoon if need be!!!

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!!  Give the gift of safe skincare this holiday season, gift sets available.

Kate's Healthy Cupboard - Gluten Free Recipes

Creamy Roasted Cauliflower and Mushroom Soup

It seems that most of the west is about to experience a bit of a cold front.  I thought this would be the perfect time to share this recipe!  I'm fortunate enough to still be in Arizona where a cold front means it's going to be in the 50's!  I live in Colorado, so listening to the weather forecast here cracks me up!!  What these people think is cold is definitely a hot winter day at home!

Even if it's not cold where you are, this is a delicious soup recipe to enjoy for lunch or dinner.  I served it with bacon pieces and used the bacon grease for flavor.  If you'd prefer, you can certainly skip the bacon, but who skips bacon?  This would also be good with shredded chicken as well.

Creamy Roasted Cauliflower and Mushroom Soup

Ingredients

• 1 head of cauliflower, cut into pieces
• 2 tbsp coconut oil
• 2-3 pieces of bacon (optional)
• 2 tbsp bacon grease, butter or coconut oil
• 1/4-1/2cup white onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme or 3 tsp dried
• 8 oz mushrooms, sliced
• 1/4 cup white wine
• 3 cups homemade chicken broth (or canned)
• 3/4 cup full fat coconut milk
• 2 tbsp grass-fed butter (optional)
• sea salt and pepper

Instructions

1. Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
2. Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
3. Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
4. Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
5. Add the white wine and de-glaze the pan
6. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
7. Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
8. Salt and pepper to taste
9. Sprinkle the bacon pieces on top (optional)

I served this tonight and when I told Tom what I had made, this was his response: "If I saw that on the label ofa soup can, I would not think it sounded very good."  About two bites into it, he kept telling me how awesome it was!  I knew he was going to like it!  Butter, bacon and mushrooms, who wouldn't love this!!

Kate's Healthy Cupboard - Gluten Free Recipes

Christmas Sugar Cookies

I think I am more excited about my sugar free frosting than I am about these cookies!!  I always have loved frosting...forget the cookie or cake, I just want to scrape the frosting off!  I'm also pretty excited about coloring the frosting red and green...well pink and green...with natural ingredients like spinach and beet juice.  Don't worry, you will never know they are in there and you can certainly leave the frosting white.

Christmas Sugar Cookies

I made two different recipes so that I could give an egg free option as well.  I personally prefer the one with egg in it and butter.  Butter really does make everything better and when it comes from grass-fed cows, it's so good for you too!  The recipe with butter and an egg is your traditional sugar cookie recipe and makes a crispy on the outside and soft on the inside cookie.  The recipe that uses shortening tends to make the cookies soft all around.  To decorate the wreaths, I used chopped pistachios and craisins.  It's hard to find sprinkles that aren't just straight sugar and fake colorings.  Whole Foods does sell naturally colored sprinkles, but they are just colored sugar if you just cant be without sprinkle!

Christmas Sugar Cookies

Makes about 18 cookies depending on size

Ingredients

Option 1:

• 2 cups Honeyville Almond Flour
• 1 cup granulated sweetener (I used Swerve for no sugar option)
• 1 egg
• 1/4 cup grass-fed butter
  , softened (coconut oil should work here)
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp sea salt (omit if using salted butter)

Egg-Free Option:

• 2 1/2 cups Honeyville Almond Flour
• 1/3 cup palm shortening
• 1/4 cup honey*
• 1/2 tsp vanilla
• 1/4 tsp soda
• 1/4 tsp sea salt

Frosting:

• 1 1/2 cups granulated sweetener, powdered** (I used Swerve Confectioners)
• 3 tbsp grass-fed butter (it may work to use additional coconut cream instead.  You may need to add more flavoring to hide coconut taste)
• 3 tbsp coconut cream (the cream that rises to the top of full fat coconut milk when nit it refrigerated)
• 3 tbsp full fat coconut milk (room-temp can that you have shaken)
• 1/2 tsp almond extract (or vanilla)
• 1/4 tsp vanilla extract
• 1 small beet root (optional)
• 6 or more spinach leaves (optional)

Instructions

Option 1

1. Cream together the butter and sugar
2. Add the egg and vanilla and continue mixing
3. In another mixing bowl, combine the flour, soda and salt
4. Fold the flour mixture into the wet mixture and combine, should be thick dough

Egg-Free Option:

1. Cream together the shortening, honey and vanilla
2. In a mixing bowl, combine the flour, soda and salt
3. Combine the two bowls and mix until dough forms

For both variations:

1. Place dough in the refrigerator for 2 hours
2. Sprinkle flour on the counter and rub it on the rolling pin
3. Remove dough from refrigerator and roll out to desired cookie thickness and press with cookie cutters
4. Place cookies on a parchment lined cookie sheet
5. Bake at 350 for 5-7 minutes, until they are slightly brown on the edges
6. Let cool completely before frosting

Frosting:

1. Place the butter and sugar in a small sauce pan over medium heat. Cook until butter is softened, not melted
2. Stir the sugar and butter together and add to a blender with the coconut cream, coconut milk and flavoring
3. Blend until smooth.  If frosting is too runny, put it in the refrigerator to thicken
4. Add spinach leaves to make green or add beet juice*** to make red or simply leave white

Quick notes

*If you choose to use Xylitol honey, add a tablespoon of granulated sweetener as well

**You can powder any sweetener by putting it in a blender or coffee grinder

***To make beet juice, place a small peeled beet root in a saucepan with about 2 tablespoons of water and heat until the water turns red. Pour into the frosting until desired colored

I think these cookies and almost all almond flour baked goods, taste best out of the refrigerator or freezer!

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 Peppermint Cookie Bars

This cookie recipe turned out better than I could have imagined!  I think I have become slightly addicted to them...hence eating them as part of my breakfast and lunch today!  They are basically sugar free, but still, it's time to give the rest away before I eat the entire pan!  'Tis the season!!!

The bottom of these remind me of an Oreo like cookie.  I made them to be more like a crust rather than a soft cookie.  If you prefer soft, even though I think the way they are is amazing, you could probably add an egg to the recipe and a bit of baking soda.  This has given me a couple of other ideas of bars to make, so expect another one this month!

As you can see the candy on top isn't a bright red like traditional peppermint candies.  Well, that's what happens when things are colored naturally and not with RED #40!  I found these candy canes at Whole Foods, yes they have cane sugar, but at least they don't have high fructose corn syrup and red dye!  You could certainly leave the candy off, but it does add some crunch and additional peppermint flavor.  The red, or should I say pink frosting color is also natural and I will share my trick below!  I have a special ingredient for green as well that will be revealed in my Sugar Cookie Recipe!!

Chocolate Peppermint Cookie Bars

Ingredients

Cookie

• 1 cup Honeyville Almond Flour
• 1/2 cup cocoa powder
• 1/2 cup grass-fed butter or coconut oil, melted (I used a mixture)
• 1/3-1/2 cup granulated sweetener (I used 1/2 cup Swerve for a sugar free option)
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Frosting

• 1 cup powdered sweetener* (I used Swerve Confectioners for sugar free option)
• 2 tbsp coconut cream (the cream that rises to the top of a can of full fat coconut milk when it is refrigerated)
• 2 tbsp full fat coconut milk (shake the remaining can of milk and use two additional tablespoons)
• 2 tbsp grass-fed butter**
• 1/2 tsp peppermint flavor
• 1 small beet root
• 4 natural candy canes, crushed (optional)

Instructions

Cookie

1. Mix the melted butter/oil with the vanilla
2. Combine the flour, cocoa, salt and sweetener
3. Add the dry ingredients to the wet and stir until combined
4. Press the batter into an 8×8 greased pan
5. Bake at 350 for 25 minutes
6. Let cool completely

Frosting

1. Place the butter and sweetener in a pan on medium heat until butter starts to melt. Remove from heat and stir well
2. Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk and peppermint flavoring. Blend until smooth
3. Peel the small beet root and place in a saucepan with about 2 tbsp water and cook over medium heat until the water is red.
4. Pour some of the red water into your frosting and stir until desired color is reached.
5. Place the frosting in the refrigerator to set if it’s runny
6. Once the cookie has cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting
7. Place in the frig to let the frosting set.
8. Store in the refrigerator (I think these taste best straight out of the refrigerator!)

Quick notes

*You can powder any sweetener by placing it in a coffee grinder or in a blender. The frosting will be grainy if you skip this step and that may not bother you.

**You may be able to use 2 additional tablespoons of coconut cream instead of butter in thefrosting.  I haven’t tried it but it should work.  It may just make it more coconuty and more peppermint extract may be needed.

Variations

For those that do not like peppermint, try any other flavor extract or simply use vanilla.  Add 1/4 tsp to start in case it’s a stronger extract.

Snow is headed our direction and I think these would be delicious served with some Dairy Free Hot Chocolate!!!

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!!

Dairy Free Coconut Cream Pie

I know you're thinking why on earth is this yellow not white?  There are egg yolks in this recipe and I buy pastured eggs from a farm and the yolks are bright yellow-orange in color.  It just so happened that one of the yolks was super dark in color...mmmm more nutrients!!!   I could almost call this Coconut Custard Pie, it's that creamy!!  I found it very easy to keep taste testing the filling over and over even though it tasted perfect the first spoonful.  I might just have to make this filling alone and call it a pudding or turn it into an ice cream!!!  Who says you need dairy to make things taste good!!!

Recipe: Dairy Free Coconut Cream Pie

Ingredients

Crust:

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1 tbsp virgin coconut oil
• 1 tbsp coconut butter or more oil
• 3 dates, pitted*
• 1/4 tsp vanilla beans or vanilla ext
• 1-2 tbsp granulated sweetener (I used combo of Swerve and Palm Sugar)
• dash of sea salt

Filling:

• 2 cans full fat coconut milk, refrigerated (I prefer Thai Kitchen Brand when using the cream portion)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup virgin coconut oil*
• 1/2 cup granulated sweetener (I used Swerve with 2 tbsp palm sugar for the caramel flavor)
• 1/4 cup arrowroot powder
• 2-3 egg yolks (more yolks means more custard like)
• 1/4 tsp sea salt

Instructions

Crust:

1. Place the cashews, coconut, sweetener, salt and dates in a food processor and pulse until it looks like rough sand
2. Add the oil, coconut butter and vanilla and combine until dough forms. If it doesn't start to stick you can add a tiny bit of water
3. Press dough into the bottom and sides of a glass pie pan
4. Place in the freezer to set while you make the filling

Filling:

1. Remove cans of coconut milk that have been refrigerated and scrape out the cream that is on the top of the can. This should be about 3/4 of the can.
2. Place the cream in a medium saucepan along with the sweetener, coconut, salt and coconut oil. Heat over medium high heat until it simmers, then remove from heat
3. While that is heating up, whisk the yolks and arrowroot in a small bowl.
4. Slowly add a ladle full at a time of the milk to the yolks and continue whisking every time you add more. This is tempering the yolks so they are "cooked".Do about 4 ladles worth and then add the yolk mixture back into the remaining milk mixture and return to MEDIUM heat for 30 seconds and keep mixing the entire time. The mixture should start to bubble.  Remove immediately (don't want the eggs to start to cook!) and let cool about 5 minutes
5. Pour the filling into the crust and place in the freezer for an hour to set.
6. Move the pie from the freezer to the frig and store there until you are ready to serve it.

Quick notes

*I used deglet dates which are smaller than medjools. You may only need 2 medjools, unless you want it sweeter. Dates are found in the produce section of the grocery store or in the bulk aisle of Whole Foods

*Make sure you use Virgin Coconut Oil that has a coconut taste to it. You want this added flavor in the filling

Variations

Raw almonds should work for the crust as well. Cashews are a sweeter nut and pairs well with coconut.

If you want to get crazy, use your leftover egg whites combined with sweetener and vanilla to form a meringue to place on the of the filling once it's set.

Kate's Healthy Cupboard - Gluten Free Recipes